Culinary, Arts, Thread.

#35,833
#35,833
Behr said:
Any of you used your air fryer to roast veggies? I tested it on some left over red pepper and a jalapeno. Perfect! My new Pepper roasting appliance, unless I need a bunch. 370 at 12 minutes. So easy to peel. Skin on the peppers came off easily in one piece and the jap was easy too but came off in 5. Beautiful!
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I hadn’t thought of using to roast peppers and tomatoes. Great idea!

I have roasted potatoes, Brussels sprouts, cauliflower, and asparagus in the air fryer. All came out great.
 
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#35,842
#35,842
We used one in the class we did last time, seared a steak. I liked it a lot. They (the place that does the cooking classes) sells them with a handle holder, and it's less than what Lodge charges for just the skillet.

I find I'm considering what a pot/pan/skillet weighs more and more as I cook. Getting old sucks so bad.
 
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#35,843
#35,843
vollygirl said:
We used one in the class we did last time, seared a steak. I liked it a lot. They (the place that does the cooking classes) sells them with a handle holder, and it's less than what Lodge charges for just the skillet.

I find I'm considering what a pot/pan/skillet weighs more and more as I cook. Getting old sucks so bad.
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The weight is pretty much the only advantage and I'm too old school to be interested. I'm by no means against them. They're solid imo.

I just bought a 10" lodge with the silicone handle holder for $22. That's a good deal.
 
#35,844
#35,844
Speaking of....I used my new 8" lodge yesterday to blacken a piece of ahi. It was pre-seasoned but I scrubbed it out and started over.

I had read flaxseed oil was the "new" best oil to season with, but it ain't. I used grapeseed and spent all day on seasoning it 6 times.

It was a thing of beauty.
 
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#35,845
#35,845
Behr said:
The weight is pretty much the only advantage and I'm too old school to be interested. I'm by no means against them. They're solid imo.

I just bought a 10" lodge with the silicone handle holder for $22. That's a good deal.
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That is a good deal!
 
#35,847
#35,847
vollygirl said:
We used one in the class we did last time, seared a steak. I liked it a lot. They (the place that does the cooking classes) sells them with a handle holder, and it's less than what Lodge charges for just the skillet.

I find I'm considering what a pot/pan/skillet weighs more and more as I cook. Getting old sucks so bad.
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They cook differently due to mass. Try making cornbread in it. If it doesn't stick and cooks like you want it you probably can switch. I'm curious if cornbread will turn out OK from a steel pan vs cast iron.
 
#35,849
#35,849
82_VOL_83 said:
They cook differently due to mass. Try making cornbread in it. If it doesn't stick and cooks like you want it you probably can switch. I'm curious if cornbread will turn out OK from a steel pan vs cast iron.
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I don't use my cornbread skillet for anything except cornbread. Rarely make it anymore.

I don't want the carbon steel (which I ordered a few minutes ago) for cornbread, I want it for steaks and scallops, and to use on the grill.
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#35,850
#35,850
vollygirl said:
That is a good deal!
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Yep, saw it on Amazon looking for the 8". I already had one and didn't really need it, but it looks good hanging with the others and now I have a good seasoned one that will make a nice "hand me down" if I run across someone that'll appreciate it.
 
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