I bought my Lodge brand iron skillet about 10 years ago and only now is it starting to have that appropriate coating requisite for putting that cook's touch on meats and other items. I totally agree with you about the necessity of an iron skillet. As I'm sure you know, you keep iron skillets in prime condition by never using soap on them. This has invited comment from a number of people for whom I've cooked.
Many state parks in the area have cabins for rent in which their kitchens contain a number of iron skillets. I would never advocate that someone steal anything. However, I can't say that I haven't been tempted to lift one of these beauties for myself. They are solid black and the bottom has that smooth glass surface that takes 20-30years of regular use and care. A thing of beauty is a joy forever.
You need a TV show or a book. I feel more inspired cooking wise with this series more then a tv show/book generally could do. Maybe it is that you aren't some big wig celebrity chef and actually, my friend.
Or it could be that this is a realistic approach to everyday cooking and not, like, fancy cooking with thousands of dollars worth of expensive gear. It's easier to get inspired to do something that actually seems possible to do.
I personally have never cooked with a wok, but even if I did I doubt I would include it. It's, essentially, a specialty frying pan which is outside of the scope of what I want to do here. If this were basketball, I'm teaching how to dribble and block out your man whereas the wok would be the equivalent of teaching how to dribble between your legs.
One certainly could get by without a whisk, but for a couple of quarters at a yard sale or junk store, anyone can acquire one and have the proper tool on hand.
For me there's an intangible joy in using knives on food.
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Many state parks in the area have cabins for rent in which their kitchens contain a number of iron skillets. I would never advocate that someone steal anything. However, I can't say that I haven't been tempted to lift one of these beauties for myself. They are solid black and the bottom has that smooth glass surface that takes 20-30years of regular use and care. A thing of beauty is a joy forever.
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Someday I hope to inherit my mom's cast iron skillet. It has a season to it that would make you weep. I imagine I'll have to fight my sister for it.
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Shit is better than Teflon.
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My whisk was destroyed years ago by lame roommates (indeed, most of my pots & pans were) & I've never bothered to replace it; I just use 2 forks.
EDIT: A durable pair of scissors/shears is not really essential, just a good idea; I use mine to cut up meat. MUCH easier.
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One certainly could get by without a whisk, but for a couple of quarters at a yard sale or junk store, anyone can acquire one and have the proper tool on hand.
For me there's an intangible joy in using knives on food.
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