Cooking a Good Everything Else
06-04-2021
, 09:33 PM
Quote:
I have been in the hunt for a fried rice pan for a bit. I think I found it, though it doesn't work the way I expected it to.
I bought this guy.
A quick review of the pan after doing some fried rice in it.
- It's gorgeous.
- It's really heavy.
- It's slow to heat up, like old school Lodge Cast Iron slow.
- Whatever they did (Silvinox?) to the surface inside, it actually is slightly non-stick relative to All-Clad.
- It holds heat incredibly well
So what happened when I fried rice in it?
I used maybe a table spoon of oil after heating the pan up to high heat before throwing in some pulled roti chicken, then scallions, and then eggs. I dumped a bowl of cold rice on it after and then some frozen peas.
The eggs weren't quite nonstick but reminded me of cooking in lodge cast iron. Was a little disappointed but not surprised.
A blast of cold rice, eggs, and even some frozen peas didn't seem to faze the pan at all. I was happy at this point "at least the heat retention I paid for is there."
Then something I wasn't thinking about happened to convince me the pan is IT for my fried rice cooking needs.
I realized the pan is so massive it's functionally like a griddle and I could use my metal fish spatula to scrape the stuck bits off really easily.
Then I realized something else.... I'm basically frying rice Japanese teppanyaki style at this point.
Not how I envisioned frying rice in this pan exactly. Can't be happier with the results.
PS: I think I have more pots and pans than plates at this point... it's becoming a problem.
I bought this guy.
A quick review of the pan after doing some fried rice in it.
- It's gorgeous.
- It's really heavy.
- It's slow to heat up, like old school Lodge Cast Iron slow.
- Whatever they did (Silvinox?) to the surface inside, it actually is slightly non-stick relative to All-Clad.
- It holds heat incredibly well
So what happened when I fried rice in it?
I used maybe a table spoon of oil after heating the pan up to high heat before throwing in some pulled roti chicken, then scallions, and then eggs. I dumped a bowl of cold rice on it after and then some frozen peas.
The eggs weren't quite nonstick but reminded me of cooking in lodge cast iron. Was a little disappointed but not surprised.
A blast of cold rice, eggs, and even some frozen peas didn't seem to faze the pan at all. I was happy at this point "at least the heat retention I paid for is there."
Then something I wasn't thinking about happened to convince me the pan is IT for my fried rice cooking needs.
I realized the pan is so massive it's functionally like a griddle and I could use my metal fish spatula to scrape the stuck bits off really easily.
Then I realized something else.... I'm basically frying rice Japanese teppanyaki style at this point.
Not how I envisioned frying rice in this pan exactly. Can't be happier with the results.
PS: I think I have more pots and pans than plates at this point... it's becoming a problem.
06-07-2021
, 08:48 PM
06-07-2021
, 11:43 PM
06-08-2021
, 09:23 PM