Pans.

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A strange topic for the middle of the night by a second or third rate hack who uses other people's work to convey his ideas.  Still, it is what is on my mind.

I have experimented with various cook ware since I started learning to cook.  I only cook because I like to eat.  I am limited in cooking by cleaning.  If that weren't so much of an issue, I would cook much more often.  I suppose it is more than simply cleaning after cooking, but also other inconveniences.  If food burns on, that will slow the cleaning process, or hold up the process until a replacement may be found, if the burn was too serious.  One of the things that helps with getting to cooking is having cooking kit that works well, is less likely to become a mess, and has other features.

For skillets or frying pans, I have tried stainless of several types, with and without a nonstick coating, cast iron, and various small pots, saucier/sauce/saute pans/pots, of various quality and price ranges.  Looking for perfection?  Well... yes and no.  Curiosity as well as efficiency drive my exploration of this and many topics.  Curiosity killed the cat, satisfaction brought it back.  *blink*  I should know.  The newest skillet to have arrested the attention of my curiosity is the carbon steel skillet.  It is said to be much as cast iron, but lighter.  Now I don't need lighter, but women prefer it.  Am I actually planning on a woman?  Well... much as with finding perfection in pans, yes and... well... no.  The idea is kept open, but that isn't the whole of the story.

In part, for me currently, a lighter pan isn't because of ease of use so much as having a glass cooktop.  While I, so far, have done quite well in not cracking that, it would be quite easy to do.  Much easier with such a heavy pan as a foot diameter cast iron skillet.  The tortilla placket is light enough, but the skillet, especially when filled with a meat sauce, is quite a load.  As well, simple curiosity.  I still have all the types I discussed.  Though I might be giving the littlest nonstick away.  A fine pan, just too small for my needs.  Now that I found the All-Clad nonstick in ten inch size, the eight inch can be sent to a good new home.  I may know where that can go.

I'll need to purchase flax-seed oil.  Several, otherwise conflicting, seasoning tips suggest this oil.  Tomorrow.  The pan should be in Monday.  I'll, eventually, do a review.  Probably.