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Topic:
Non Stick Pots and Pans and Medium Heat [Locked] |
eodoll  Posts: 1,028
Registered: 2002-2-14 12:35:42
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Date Posted:
1/1/00 12:00am
Subject:
Non Stick Pots and Pans and Medium Heat |
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Some non stick cookware costs a 100$ per pan... They are quite hardy. Some are $10 and will fall apart or scratch quickly.
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Elkad  Title: aka Ebenezer
Posts: 407
Registered: 2003-9-11 22:20:55
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Date Posted:
1/1/00 12:00am
Subject:
Non Stick Pots and Pans and Medium Heat |
Never worked anywhere with an "omelet station". Typically places with multiple independent windows (1 cook per). Only "station" jobs I ever had were chain dinner places like Olive Garden or Applebees, never stayed long at any of those.
Usually I worked 24hr truck stops, Shari's, etc. So egg pans got a break while you were chasing bacon, waffles, liver, oatmeal, cheeseburgers, etc.... I used non-stick and left the heat on super-high, but anytime the pan was empty I'd move it to back of the flat grill (@375f) to hold. Was rare for me to use more than 2 cases a night.
The main difference is the amount of oil you use. Good non-stick means you can run the pan almost dry.
I hate assembly-line restaurant cooking. Standing there grilling steaks endlessly while the expeditor yells at you is just annoying. Being expeditor just pissed me off cause one guy is always screwing up. Short-order is far more pleasant. The whole ticket is yours. If it's busy, open more windows and split the tickets. Timing every item for a 6-top so all the plates hit the window at the same time takes enough concentration to be distracting. Multiply that by several tickets at once and the shift just flies by.
Incidentally, anyone tried the new ceramic non-sticks?
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"I would rather be exposed to the inconveniences attending too much liberty, than those attending too small a degree of it." - Thomas Jefferson
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Cawlin Posts: 1,759
Registered: 2005-2-22 07:58:42
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Elkad posted:
The main difference is the amount of oil you use. Good non-stick means you can run the pan almost dry.
This.
You can cook omelettes for 4 people in a non-stick and use a teaspoon of butter (and most of that is just for flavor) as opposed to having to use multiple tablespoons of oil or butter to do that in a stainless pan.
Elkad posted:
Incidentally, anyone tried the new ceramic non-sticks?
Haven't tried the new ceramic non-sticks, didn't even know about them to be honest... will have to look them up.
Also, to Ptilk: why use egg pans and not a flat-top if serving eggs is such a huge part of the food going out? I mean, I guess I could understand if the kitchen weren't set up to have a flat top but... wow...
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If ignorance were painful, half the posters here would be on morphine drips.
Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Elkad Title: aka Ebenezer
Posts: 407
Registered: 2003-9-11 22:20:55
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Company standards. 2 eggs easy is supposed to be perfectly round, evenly white, etc. Since a lot of your eggs were omelettes anyway, you just run all eggs in the omelette pans on the side burners. You can try keeping a clean spot and using rings on the grill, but that's just annoying. Since you are using the pans, you can just saute-flip them instead of picking up a spatula, which is faster and means less yolk breakage. And if you screw up and finish your eggs before the rest of the plate is ready, they can sit in the pan (off the heat) for a few seconds instead of trying to balance them on a spatula propped over the grease trough.
Edit: er, the flat-top part was to Ptilk I guess. But it still applies. And omelettes on a flat top is just silly.
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"I would rather be exposed to the inconveniences attending too much liberty, than those attending too small a degree of it." - Thomas Jefferson
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Cawlin Posts: 1,759
Registered: 2005-2-22 07:58:42
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Elkad posted:
Company standards. 2 eggs easy is supposed to be perfectly round, evenly white, etc. Since a lot of your eggs were omelettes anyway, you just run all eggs in the omelette pans on the side burners. You can try keeping a clean spot and using rings on the grill, but that's just annoying. Since you are using the pans, you can just saute-flip them instead of picking up a spatula, which is faster and means less yolk breakage. And if you screw up and finish your eggs before the rest of the plate is ready, they can sit in the pan (off the heat) for a few seconds instead of trying to balance them on a spatula propped over the grease trough.
Edit: er, the flat-top part was to Ptilk I guess. But it still applies. And omelettes on a flat top is just silly.
All the diner cooks I've seen do their eggs on flattops from omelets to sunny side ups to over lights to scrambled.
In restaurants where either a) eggs weren't a major component of the menu or b) there was no flat top, yes, egg pans are what I've used. I've never worked in a diner though.
I can see company standards though I guess... but such standards aren't usually part of "Joe Popadopoulis' Jersey Diner"
Also, diner omelets that I've had tend to be just a very thin shell of egg around a bunch of "stuff" rather than some "fluffy" deal...
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If ignorance were painful, half the posters here would be on morphine drips.
Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Elkad Title: aka Ebenezer
Posts: 407
Registered: 2003-9-11 22:20:55
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
He said "a line of old people", so it may have been an omelette station at the end of a buffet. No room for a grill there. Especially if it's a temporary setup.
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"I would rather be exposed to the inconveniences attending too much liberty, than those attending too small a degree of it." - Thomas Jefferson
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Cawlin Posts: 1,759
Registered: 2005-2-22 07:58:42
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Elkad posted:
He said "a line of old people", so it may have been an omelette station at the end of a buffet. No room for a grill there.
D'OH! OK I can see that I suppose... god that would fkn suck!
-----signature-----
If ignorance were painful, half the posters here would be on morphine drips.
Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Cawlin posted:
All the diner cooks I've seen do their eggs on flattops from omelets to sunny side ups to over lights to scrambled.
In restaurants where either a) eggs weren't a major component of the menu or b) there was no flat top, yes, egg pans are what I've used. I've never worked in a diner though.
I can see company standards though I guess... but such standards aren't usually part of "Joe Popadopoulis' Jersey Diner"
Also, diner omelets that I've had tend to be just a very thin shell of egg around a bunch of "stuff" rather than some "fluffy" deal...
Any restaurant that is actually busy does eggs in pans. Flattops for eggs is slow and painful, and more prone to error. Tossing an egg in a pan takes about 2 seconds. Flipping one on a flattop with a spatula takes a lot longer than that. Some places do omelets in a salamander.
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We have not inherited the Earth from our parents, we have borrowed it from our children.
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Halloweve Posts: 422
Registered: 2004-3-6 10:19:02
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
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I don't like the non-stick, they all end up being a piece of crap.
I have a full set of cast iron that i use for almost everything. My favorite pasta cooking pan is a porcelain/enamel..and I only bake in glass or stainless. I wouldn't mind using aluminum pans for baking..but I can taste it if I do.(Like cake left in the pan overnight)
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Cawlin posted:
ITT: People who don't know anything about physics, chemistry, or cooking.
Cast iron is wonderful for cooking for some things. For doing things like pan cooking a steak, it's the go-to choice if you can't grill.
For cooking eggs, scrambled, fried, over easy, etc., non-stick is the way to go unless you've got a flat-top grill in your home.
As for "good" cookware - I prefer the stainless steel sandwich construction like All-clad over anodized aluminum like Calphalon for all non-cast-iron and non-teflon cooking.
Two hints to people who don't understand how to use non-stick cookware:
1) You can boil water over a campfire in a paper cup or even a styrofoam cup. Think about it.
2) You very rarely need more than medium heat to cook anything on your stovetop. If you are doing "true" saute cooking (most people who say they are, aren't) you will want more than "medium" heat, you want your pan "rocket hot" as AB says, AND you won't be using anything as thin as a non-stick pan anyway, nor would you be using something like cast iron, though you COULD with an exquisitely seasoned cast iron - most people don't own one of these and the "pre-seasoned" ones you get from Lodge won't cut it - though those are excellent.
note to cawlin: latent heat of evaporation only works when a change in state of matter is occuring.
tell us what temp a steak melts at, or boils, and maybe then your latent heat of evaporation comment will matter some.
teflon is toxic above 250 degrees.
keep using it. we need to thin herd some.
when my ex moved in with me, the first thing she did was buy a teflon pan and hid my cast iron. i told her to never serve me anything cooked in that pan. i hid it and refused to let her cook unless it was with me doing big breakfasts when she would man one of my skillets while i did the other. she learned to love my cast iron. i think shes even converting her parents to cast iron now.
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Jesus? No, but there is indeed a god shaped hole in the heart of man, why is yours so empty? -- snarf igraine
the original monotheism: http://en.wikipedia.org/wiki/Phallus
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