applecrisp1
Politicos
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Post by applecrisp1 on Aug 21, 2017 18:33:17 GMT -5
I was boiling some water for pasta (or so I thought) -- until I realized I turned the wrong burner on. I'm not sure how many minutes it was, but I had my Staub pan, which was empty, set on high. It looks fine but since it has a black enamel coasting inside hard to tell (and the outside is black enameled too).
I use the pan often and I hope no damage to it??? It looks fine.
The irony is that yesterday I tried to see I could put it in one my cabinets, rather than storing it on my stovetop (and often moving it when cooking) -- but a no go, too large etc.
Thx.
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Post by wallycat on Aug 21, 2017 18:44:37 GMT -5
I think it depends on how high and how long but odds are it is fine.
I've seen Steve R (the grill guy) use enameled cast iron on his grill and you KNOW that's hot....even if there is food in the pan, the outside still gets plenty hot!
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applecrisp1
Politicos
I have made 1,543 posts
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I joined September 2016
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Post by applecrisp1 on Aug 21, 2017 18:49:37 GMT -5
That's what I was thinking.
That's probably what I hate most about my kitchen, not having the cabinet space (or even depth of cabinet in some cases) to store all my pans, and I don't even have that many. I store my Lodge cast iron skillet usually in the oven, my LC on my stove top etc... so often moving them. And it isn't like I have much counter space to stash them while cooking. Oh to have lots of counter and cabinet space.....
Thx.
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Post by swedishcook on Aug 21, 2017 19:57:49 GMT -5
That's what I was thinking. That's probably what I hate most about my kitchen, not having the cabinet space (or even depth of cabinet in some cases) to store all my pans, and I don't even have that many. I store my Lodge cast iron skillet usually in the oven, my LC on my stove top etc... so often moving them. And it isn't like I have much counter space to stash them while cooking. Oh to have lots of counter and cabinet space..... Thx. That's a real hardship applecrisp! Pat yourself on the back for still cooking and taking a keen interest in food. Did you ever read this? The comments are great too. smittenkitchen.com/2008/11/how-to-max-out-your-tiny-kitchen/ |
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applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
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Post by applecrisp1 on Aug 21, 2017 20:11:40 GMT -5
I shouldn't whine about it. And I didn't get as far as the smoke alarm or any smoke -- I caught it before it could have been an issue.
Thx for the article -- I will definitely read it. I hope to get some tips. I did take a quick look and I agree, pair down what you have. I do think I'm really good about that. One benefit of a small kitchen, it gives you an automatic limit on buying stuff that you don't really need, just want. I know that SK was (not sure if she still does) cook out of a tiny kitchen -- and dang, she produces some awesome food and no need for a granite counter the size of Rhode Island. And wow, that is super small counter space. And hey looks like she keeps her big ol' cast iron pan on the stove top -- I'm in good company.
Thx for the article.
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