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Eggs and pancakes stuck to the pan surface. The rough surface is okay for bacon if one does not mind splattering grease. However, that was just a test as I don't eat bacon and I may have cooked the bacon wrong. When I do cook bacon for others, I use my George Forman appliance and the bacon comes out perfect every time. But eggs stuck to the pan until I spent an hour smoothing the surface with a stone and drill grinder. Eggs then had a metalic taste until I learned from the Internet how to season it. No instructions for use or care came with this pan. I since bought a like pan that has a smooth, milled surface and after I seasoned it, I made the best tasting eggs I have had since I was a kid. I am giving away this pan to Purple Hearts Vets, Good Will, or the like. All this is just the subjective opinion of one 72-year-old man from Rhode Island now living in Maryland. My mom had a cast iron pan and as a kid, I cooked delicious pan toast aka 'Texas' toast but using regular bread and margerine. That was in the 1950s. One of my six elder sisters took the pan after mom passed.
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