I won't lie and swear that I'm forever finished with teflon. We have 3 commercial grade skillets that we only use when the whole family is here and only for scrambling eggs; different size pan for different crowd size. They are well taken care of and rarely used. We only do it to expedite cleaning in a small kitchen when the crowd is here.
Other than that, Trem's seasoning method has worked wonders for our steel woks and cast iron pans. I just can't say enough good about it. Remember, on new c.i. cookware you better sand it smooth first. I've been experimenting a lot with my diet and with cooking eggs many different ways. My favorite is now oil-poaching in coconut oil. I bought a little Fry-Daddy, which is teflon coated, and it worked well but was throwing breakers along with my convection oven while the bacon is cooking. It also takes up too much counter space. After seasoning the wok, I tried using at least 1" of c.o. in it. It works wonderful. The eggs sink to the bottom, then as they start to cook they turn loose and float to the top, usually with no assistance from me. And I just can't describe the taste. It's just better, whether it's done in a steel wok or a cast iron pan, the eggs just taste better than they do from teflon. Daddybob -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
