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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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4 hours ago, Diancecht said:

i think a cast-iron pan will be on my birthday list this year.


If you want the superior quality of vintage cast iron (I'm using some that might be 100 years old), drop by Cookin' on Divisidero.   Tell owner July that her fellow Francophile sent you.   She's not cheap but she is a bearcat for quality.   Or go to the Sunday Alemany flea market where you'll find sellers with decent stuff.  


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Griswold (Erie) and Wagner are my choices for vintage...but they command collectible prices when being sold by people who know they are collectible (find a nice garage sale in the middle of bumfuck and you might get lucky).

That stuff was made differently than most new stuff - polished smooth, so as to make it easier to become nonstick as it was seasoned. Not pebbly, like most cast iron one might see now.

However, if I were buying a new piece or two, I'd look at this stuff - it's gorgeous (and polished).


Have you given any thought to, or do you own any, carbon steel?  Some of my favorite pans to cook with, much lighter generally, and they become smooth as glass with proper care.

Still kicking myself over getting rid of a vintage cast iron Dutch oven, but the sucker took up a lot of space, to say nothing of what it weighed.

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What joe says.    IMHO, CI is more forgiving than carbon steel.   And you don't have to go all the way to bumfuck.    There are dozens of weekend sales on Craig's list every week.   And old kitchen ware goes pretty cheep.    Check Castro and outer zipcodes for good sales.


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4 minutes ago, Diancecht said:

i guess i’m just scared of what might happen since one of the people who helped with the gift is no longer with us. hubby’s sister died last year after having suffered from cancer.

That sucks. I don't think anything can happen to them; it's as if they have a guardian angel.

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--Grilled spatchcocked chicken that N had marinated in a combination of herbs, spices, and white wine before grilling.  (And no, she didn't do the spatchcocking herself--we have a very good butcher for that.)
--Bread salad: Beckmann's stuffing mix, RG Mayacobas, grilled butternut squash, broccoli, and radishes, balsamic vinegar, and various seasonings
--For dessert, a beer float, using Elysian Brewing's Split Shot espresso milk stout


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