Drum roll please

[cjsmith]

I am now the proud owner of a second nonstick skillet* large enough to brown a pound of ground turkey. Being able to run two of those at once during a cook-for-the-week session is going to be a real win for my tender feetsies.

So far I have learned two lessons with my new skillet:

1: It takes a lot longer to cook stuff if the pan takes a lot longer to heat up.

2: Scraping the meat to one side of the pan and tilting the pan to drain off the fat is downright awkward if your skillet is slicker'n black ice. The meat keeps sliding around!

I am also the proud owner of a garlic press. I am getting more frou-frou by the day. A garlic press! *eyeroll* But by golly I am going to get over my fear of using stuff that grows in the ground as opposed to stuff that comes in jars. (I reserve the right, however, to go back to jars due to the economics imposed by waste. How fast do I have to use up a bulb of garlic?)

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*Those of you who wish to argue that my first large skillet is no longer nonstick will get a fair hearing. I've clearly eaten a lot of Teflon over the years.

Comments

[klwalton.livejournal.com]

I hand wash my good knives right after using them, the steel them before putting them away.

Once a year I take them The Perfect Edge Cutlery (http://www.perfectedgecutlery.com/) in San Mateo and have a new edge put on them. They have a 24-hour turnaround.

A good chef's knife and a good paring knife are all the knives you *need*. An nice boning knife is a bonus. Learn to steel them properly, have them professionally sharpened once a year, keep them out of the dishwasher, and they'll last for years and years.

My knives are Japanese. They fit my small hand better.

[cjsmith.livejournal.com]

I hand wash my good knives right after using them, the steel them before putting them away. Once a year I [...] have a new edge put on them.

Maybe my shitty knives are worth keeping, purely in terms of workload!

[klwalton.livejournal.com]

You should take them to Perfect Edge and see if they can restore them. They did wonders with an old cold rolled steel cleaver I've had forever and ever.