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Topic:
Non Stick Pots and Pans and Medium Heat [Locked] |
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Elkad posted:
At Olive Garden, the house pans NEVER left the heat. It was that busy. 11am to 11pm, 7 days a week, then you throw them out. Some of the wear was not caring, but they got used a LOT. 75% of the hot food served there went thru those pans. Including things you'd never expect. No microwaves in the store, so if some mom wanted a bottle of expressed milk reheated, we just dumped it in a saute pan for a few seconds.
Wipe the pan out with a damp towel, and throw in the next order of overpriced mac'n'cheese.
goddamn dude, thats gross. is it safe for the kids?
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Ptilk  Title: Creepy old pirate
Posts: 2,359
Registered: 2002-2-13 14:52:58
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
I've worked flat tops for eggs and omelets. Hate them, but they do have a place in very busy joints. I could lay out 40 or 50 eggs at once on a flat top and by the time I cracked the last one....the first ones were ready for a 5 second flip and onto a plate. I actually prefer pans for eggs, not quite as heavy load friendly, but far superior product and a hell of a lot less work.
I did do an omelet station back in the day. 6 burner mobile burner top, making omelets to order for schmucks that think it's cool to pick 10 ingredients for me to stuff into a 3 egg omelet. You get to be a machine after you do it for a few months. I could make 500 to 600 omelets in a 3 hour brunch rush no problem. Smiling and joking and keeping the customers entertained. Tips weren't bad either. I usually walked with $150-200 easy and I made pretty decent on the hourly as well. Back in college days. I think I'd kill everyone in the room if I had to do something like that now. 
I did a bit of work a few years back for resort complex that served 800-1000 daily breakfasts during season. I wasn't a cook thank god, but when it got rolling....anyone that knows what to do throws on an apron and starts pushing the food out....and pushing the kids who are on the verge of tears out of the way.
Had two cooks there that were fricken unbelievable. Those guys would come in so hung over they couldn't see, and still churn out the food looking perfect and fast as hell for 6 straight hours of hell. One of the proudest moments of my varied food service career is when they told the restaurant manager (who worked for me) to get the hell out of the way and let a guy who could hang work the spot and they were talking about me. One guy had been there 27 years and the other 22. Both of them made over 60K a year flipping eggs....and were worth every damn penny.
If I was ever able to go back to work, I'd want to be a short order cook again. It was the hardest I ever worked, the most fun, and the most completely satisfying job I ever had. I cooked in places that charged 150 bucks for a plate of artfully arranged salad ingredients, served 2 presidents and countless celebrities....boring. |
Manegarm Title: European Imperialist Good Guy
Posts: 1,964
Registered: 2003-8-11 10:01:52
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Ptilk posted:
I've worked flat tops for eggs and omelets. Hate them, but they do have a place in very busy joints. I could lay out 40 or 50 eggs at once on a flat top and by the time I cracked the last one....the first ones were ready for a 5 second flip and onto a plate. I actually prefer pans for eggs, not quite as heavy load friendly, but far superior product and a hell of a lot less work.
I did do an omelet station back in the day. 6 burner mobile burner top, making omelets to order for schmucks that think it's cool to pick 10 ingredients for me to stuff into a 3 egg omelet. You get to be a machine after you do it for a few months. I could make 500 to 600 omelets in a 3 hour brunch rush no problem. Smiling and joking and keeping the customers entertained. Tips weren't bad either. I usually walked with $150-200 easy and I made pretty decent on the hourly as well. Back in college days. I think I'd kill everyone in the room if I had to do something like that now.
I did a bit of work a few years back for resort complex that served 800-1000 daily breakfasts during season. I wasn't a cook thank god, but when it got rolling....anyone that knows what to do throws on an apron and starts pushing the food out....and pushing the kids who are on the verge of tears out of the way.
Had two cooks there that were fricken unbelievable. Those guys would come in so hung over they couldn't see, and still churn out the food looking perfect and fast as hell for 6 straight hours of hell. One of the proudest moments of my varied food service career is when they told the restaurant manager (who worked for me) to get the hell out of the way and let a guy who could hang work the spot and they were talking about me. One guy had been there 27 years and the other 22. Both of them made over 60K a year flipping eggs....and were worth every damn penny.
If I was ever able to go back to work, I'd want to be a short order cook again. It was the hardest I ever worked, the most fun, and the most completely satisfying job I ever had. I cooked in places that charged 150 bucks for a plate of artfully arranged salad ingredients, served 2 presidents and countless celebrities....boring.
You need to write a book dude!
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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 |
Orwyn_Blackheart posted:
Elkad posted:
No microwaves in the store, so if some mom wanted a bottle of expressed milk reheated, we just dumped it in a saute pan for a few seconds.
goddamn dude, thats gross. is it safe for the kids?
I assume that's what you meant? Pan is hot, so it's sterile. Can't see how it wouldn't be safe. Possible jr's boob-juice tasted like garlic sometimes.
Ptilk posted:
If I was ever able to go back to work, I'd want to be a short order cook again. It was the hardest I ever worked, the most fun, and the most completely satisfying job I ever had. I cooked in places that charged 150 bucks for a plate of artfully arranged salad ingredients, served 2 presidents and countless celebrities....boring.
I always liked short order too. Hot, dirty, high-stress, and a great job. If you are decent at it, the money is better than most other crap jobs. The stress combined with the variety made it great.
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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 |
sweeny_comodore posted:
im sure theres a ton of exaggeration, its the same type of over the top, sky is falling, crap that the plastic bottle scare is, and global warming....
when i left my folks house, i took moms cast iron skillet since she never used it and wouldnt miss it.
its all ive ever used and its all i ever will use. my cast iron collection has no grown to include even a wok.
i just find that toxicity reports a convient excuse to push my agenda of all cast iron, all the time
LOL OK I can appreciate at least an honest bias then!
As I posted, I do enjoy cooking with cast iron for some things. I've got a flat frypan - 10", and a cast iron grill pan with the raised ridges - 12" round. I blacken chicken and things of that nature in the flat pan, cook burgers, and occasionally cornbread, and cook steaks when I don't feel like grilling or the weather doesn't permit it in the other one.
I picked up a few cast iron pans at yard sales over the years, most of them need sandblasting though in order for me to be able to even put a seasoning on them... maybe I'll get around to having them cleaned up, or maybe I'll just sell them at the next yard sale heh.
I want to get one of those enameled cast iron dutch ovens like Le Creuset. There are other manufacturers making them though for half the price or less. I also will be getting a cast iron dutch oven with legs for campfire cooking - the kind you can cook your stew in and your biscuits on the lid... yeah... anyway... carry on with your crusade. The overuse of non-stick cookery makes your average (bad) home cook even worse because they lack understanding of heat control and heat management as a result of using these typically thin pans for everything and invariably don't know how to cook things without overcooking them to hell and back. Of couse, using them for saute (besides being inappropriate due to the temperatures required) almost completely ruins any concept of fond and deglazing and proper stovetop saute sauce making...
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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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NuEM Posts: 1,007
Registered: 2004-3-2 09:08:11
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
Thanks for making me hungry btw.
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Tych2 Title: Obama Appointed Outpost Czar
Posts: 2,511
Registered: 2005-3-1 06:56:47
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
ZigmundZag posted:
Aerlinthian posted:
Ceramic nonstick? First I've heard of it as well. If it is truly inert, I'd be interested in checking it out.
It's never a good sign when antisemites take an interest in nonstick ceramic. 
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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 |
Ptilk posted:
I've worked flat tops for eggs and omelets. Hate them, but they do have a place in very busy joints. I could lay out 40 or 50 eggs at once on a flat top and by the time I cracked the last one....the first ones were ready for a 5 second flip and onto a plate. I actually prefer pans for eggs, not quite as heavy load friendly, but far superior product and a hell of a lot less work.
This is what I'm talking about. Most of the places I've watched guys cooking eggs on a flattop either had a big bucket of already cracked and beaten eggs out of which they'd ladle however much was required for the scrambled or omelet (again, not the fluffy kind). They'd also have a flat of eggs they'd crack directly if they needed intact eggs for whatever. Anyway, my point was that yeah, they seem to be able to move more eggs through a flattop than with pans.
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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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Ptilk Title: Creepy old pirate
Posts: 2,359
Registered: 2002-2-13 14:52:58
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Date Posted:
1/1/00 12:01am
Subject:
Non Stick Pots and Pans and Medium Heat |
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For the record:
I use a handful of vintage cast iron pans for most cooking. A flat griddle, a dutch oven, a 3qt fryer skillet (my favorite), and a couple of 9" skillets.
Have a 7" industrial stainless pan for saute of some stuff and occasionally eggs.
A number of stainless pots from different manufacturers whose shapes are quite different and I use for various tasks.
I have a Le Creuset chicken pot. It's an enameled cast iron dutch oven that is shaped like a chicken. I love that thing. It doesn't cook any better than the Lodge enameled cast iron dutch oven that I paid 1/4 as much for however. But it's shaped like a chicken!
Oh and I'm sure I have a couple of dozen other pots, pans, griddles, and whatnot around. Have a couple of brass pots from Matfer cause they look pretty (and work really well, but not like I'm gonna dent or scratch the things actually using them) and a weird little brass Turkish coffee pot...
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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 |
Ptilk posted:
I have a Le Creuset chicken pot. It's an enameled cast iron dutch oven that is shaped like a chicken. I love that thing. It doesn't cook any better than the Lodge enameled cast iron dutch oven that I paid 1/4 as much for however. But it's shaped like a chicken!
Dude! Now I have to get that! I roast just about a chicken a week during the winter months... this would be PERFECT for one of my signature dishes!
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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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