I agree with that statement, and also cast iron pans may cook nicely, and
evenly, but they are almost too heavy for me to handle empty, much less full
of food!
Sandy
----- Original Message -----
From: "Jan" <[email protected]>
To: <[email protected]>
Sent: Wednesday, October 28, 2009 5:04 PM
Subject: Re: [CnD] A plastic-Free oven-baked omlet
I don't like the handles I've seen on cast iron pans.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Penny Reeder
Sent: Wednesday, October 28, 2009 11:24 AM
To: [email protected]
Subject: Re: [CnD] A plastic-Free oven-baked omlet
Cast iron is my favorite way to cook on top of
the stove, and sometimes in the oven too!
To clean, use hot water, and a nylon scrubber,
and simply wash and dry. If there's food that
just won't come off without the soap, use coarse
salt to scour. If you feel that soap and water
are necessary, then reseason your pan
afterwards. (Coat with mild oil, top and bottom
and all over, place in a 300-degree oven for an
hour, and your pan will be reseasoned. Better
than any man-made non-stick coating!
I do use my skillet in the oven for cornbread and
upside down cakes and oven omlets and even
roasting meat sometimes and have never heard that
a cast-iron skillet cannot go into the oven.
Penny
At 07:34 AM 10/28/2009, you wrote:
You mentioned a castiron skillet. How do you go about cleaning those
because apparently your not supposed to put them in dish water and put
them in the oven so I was just wondering how you go about cleaning
them? I'm considering getting one either at a yard sale or something
and was just wondering how to go about cleaning them.
Blaine
----- Original Message -----
From: "Keith Watson" <[email protected]>
To: <[email protected]>
Sent: Wednesday, October 28, 2009 5:24 AM
Subject: Re: [CnD] A plastic-Free oven-baked omlet
Hi,
Pops was a short order cook in an earlier life. He taught me the secret
of making the perfect omlet when I was only knee high to a grasshopper.
It's easy. Just beat the hell out of a bunch of eggs. Add a bit of
water, salt and pepper. In a very well seasoned cast iron skillet cook
up a bunch of veggies and meats. These days I use a non stick skillet
with a handle.
Now pour your eggs over the stuff in the pan, kind of tilt the pan to
move the eggs around. Let it sit for about 12 minutes on a medium heat.
Turn the oven onto broil. After 12 minutes sprinkle the top with
cheese, place in the oven for another 5 to 7 minutes and you got the
best darn omlet ever.
Keith
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Penny
Reeder
Sent: Wednesday, October 28, 2009 12:43 AM
To: [email protected]
Subject: [CnD] A plastic-Free oven-baked omlet
Hi,
Here's a recipe for an oven-baked omlet; it
serves 8, which may be lots larger than you want,
but there are thousands of similar recipes on the
internet. Just do a google search!
By the time you bring a pot of water to a boil
and then boil the bag for 12 minutes, you can
just as easily make an oven-baked omlet, with none of the risk! Enjoy!
Penny
Ingredients
8
eggs
1 cup
milk
1/2 cup
all-purpose flour
1/2 teaspoon
salt
1 pinch
ground pepper
(optional)
1 cup shredded
cheese
or
cheese slice
Directions
1
Preheat the oven to 450°F.
2
Mix eggs, milk, flour, salt and pepper until smooth.
3
Pour half of the egg mixture into a greased 9x13-inch pan.
4
Place cheese on top of egg (you can also add any
other filling that you want). Pour
the rest of the egg mixture over the filling.
5
Bake for 15-20 minutes or until eggs begin to
turn golden brown around the edges.
Use a knife to loosen the omelet from the pan before slicing. 6
If you want, sprinkle some additional cheese on top.
7
Slice and serve.
8
To save a step, combine most of the cheese with
the egg mixture before pouring rather
than putting them in the pan separately.
At 11:57 PM 10/27/2009, you wrote:
>Does this bag thing really work? How long do you let it boil for
>please?
>
>Mal
>
>-----Original Message-----
>From: [email protected]
>[mailto:[email protected]] On Behalf Of leverenz
>Sent: Wednesday, October 28, 2009 4:46 AM
>To: [email protected]
>Subject: Re: [CnD] Frying eggs?
>
>I fry mine up with butter then cover, and I don't flip any more. If
>folks want over easy or over medium I let them their own. My eggs
>always end up half out of the pan... I personally don't mine sunny
>side up either! I wow guests with frittatas! *smile* I do have a
>cool recipe that really works
for
>everybody putting eggs and ingredients of their choice in plastic
>bags and then you boil a bunch up at a time and the darn omelet rolls
>right out of the bag... really!
>
>----- Original Message -----
>From: "Blaine Deutscher" <[email protected]>
>To: "Cooking in the Dark" <[email protected]>
>Sent: Tuesday, October 27, 2009 12:17 PM
>Subject: [CnD] Frying eggs?
>
>
>Hello there.
>
>I was wondering what different methods people out there use to fry
>eggs? If you Fry eggs with out water how do you flip the eggs
>completely?
>
>Blaine
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