Punches For:
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Out of context: Reply #3081
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- oey_oey0
People that want to make roast potatoes in an iron steel pan and then complain that everything sticks.
- lol, all they have to do is heat it correctly toomonospaced
- Err ... what do you roast yours in, oey?Continuity
- I don't have a cast iron pan for a year now. That's how I use to do it. Now I do them in the iron steel pan. In between I used a non stick coated pan.oey_oey
- But what I mean is an iron steel pan is not the best option to do it. if you want to still do it then learn the trade instead of complaining about the pan.oey_oey
- Do you mean stainless steel? Again, sticking is only a result of cooking technique. You can use any pan.monospaced
- yes, I agree more or less.yes I mean stainless steal, sorry.oey_oey
- I frankly get the best roast potatoes in a stainless steel pan. I think, in your case, you're choosing the wrong potatoes.Continuity
- Don't try to roast floury ('mehlig' in German). You want waxy ones ('festkochende' in German). Floury potatoes just don't roast well.Continuity
- Floury/'mehlig' potatoes are for mash.Continuity
- You are getting me wrong, I'm not the one letting the potatoes stick.oey_oey
- You are getting me wrong, I'm not the one letting the potatoes stick.oey_oey
- I was doing some research to buy a new pan and in a specific model from a known brand people had written reviews and were complainingoey_oey
- One has to be skilled to use a stainless steel pan for that. I worked in a kitchen way back in Amsterdam.oey_oey
- You have to have the skill set to use any pan. Nobody NEEDs a Teflon nonstick pan, and things can stick to anything with the wrong technique.monospaced
- I think carbon steel pans are the best midway between stainless and cast. They’re smooth, but heavy. And they season to a mirror so virtually nonstickmonospaced
- ^oey_oey
- Waxy potatoes? No. Roast floury potatoes in the oven and don't skimp on the fat.MrT