Penny, Can't you use a no stick spray? You would have to check the label but I thought most of those do not add cholesterol....

I'm pretty sure that stainless requires at least some fat. I think Jim is right about some sprays not containing cholesterol. Keep in mind, though, lots of those sprays claim to have 0 grams of fat on the nutritional information. That's not 100% true - the spray is oil, and oil is fat. However, a serving size is usually around 1/3 second spray - in that amount of spray, the amount of fat is negligible, so they can put 0 grams of fat on the label. But, if you spray more, the fat begins to add up.

Also, people use stainless because it performs better for some types of cooking - it will form a nice crust (non-stick won't), you can get it very hot (don't do that with nonstick), it is much more durable, you can use metal utensils on it, and there are no potential health issues. You might be best supplementing your stainless set with a few non-stick fry pans or skillets.

I try to stay away from all the oils, spray or regular, sometimes you just have to use a little. I just wondered if there was a way to "season" a pan, like you do with cast iron. I have some non-stick, but thought the stainless would be better with all the hoopla about the coatings. I also have some enamel that I really like, but probably should replace, and the old stand by-Corning Ware. Thanks, y'all!

quote:

Originally posted by penny3333:
I try to stay away from all the oils, spray or regular, sometimes you just have to use a little.

I feel exactly the same way. My fiancee and I are trying to pick out a cookware set, and have been having a terribly hard time choosing between stainless, hard-anodized (non-coated), and non-stick. We almost never use oil, but I really want the performance and reliability of non-coated cookware. We will prob get a set of one style, and supplement with a small selection of the other style (but which style is the set, and which style are the extras?? the cycle continues...)

I use some sort of fat even when using non-stick pans. You can't replace the flavor or browning effect that fat has on a dish. I do use PAM more often though.

I am highly impressed with my de Buyer frying pans. I think I like them better than my cast iron ones.

I love cooking with butter, and for me I will. I just have to keep my hubby around for a long time. Otherwise, I'd have to nag the cat

How about cooking with virgin olive oil?

Sonny

quote:

Originally posted by LisaP:

You guys are grossing me out a bit... then again, I'm a near-vegetarian who enjoys a good black bean burger rather than a steak.

So just out of curiosity, whats a "near vegetarian"? (I know vegans won't eat any animal products whatsoever.)

By the way, who needs pans? I throw everything right on the old grill! (eggs are pain ) but an old coffee can would work, right?

When I do use fat, olive oil is my preference...Pam even makes an olive oil spray. Except for things like pancakes or other relatively sweet foods.

As for grilling eggs (I know you were joking, but it got me thinking), I wonder if that might actually would work if you kept them in the shell - sorta like hard boiling. Someone should try....

UPDATE - after I posted, I did a google search for cooking eggs on a bbq (yeah, im bored) and this is the first link - looks good!

http://www.planetbarbecue.co.uk/egg.htm

im going to keep looking

That does look really good, maybe I'll try that during the summer.

I can't wait to get the grill going this spring! What's the best knife for filleting fish?

Dwayne

I don't know. I've never been able to do that. I love to fish, but I have to catch and release. I just can't cut up something that's staring at me.

quote:

I just can't cut up something that's staring at me.

I remember the first time I was served a fish where the whole thing was cooked with only the scales and guts removed - Italy in 1981. I had already had more than enough wine however, and was able to chomp the fish down. The head and eyes were judiciously avoided!

quote:

What's the best knife for filleting fish?

I'm not a noted fish monger either, but I've always been told a blade with good flex is preferred. Here is one from my favorite brand. I have a couple of their paring knives and they have good flex too. I think the pictured knife is around $20.

quote:

Originally posted by Dave Beers:

quote:

I just can't cut up something that's staring at me.

I remember the first time I was served a fish where the whole thing was cooked with only the scales and guts removed - Italy in 1981. I had already had more than enough wine however, and was able to chomp the fish down. The head and eyes were judiciously avoided!

First time I saw a fish served with the head on was in a restaurant in the Azores in 1979. Didn't look to appetizing. But yet, growing up in Michigan, in the spring time, those Smelt sure were good. You just snip their heads off, gut them, scrap their sides a little with a spoon, then flour and fry them little babies. Gooood!

Looks like a good fillet knife to me! But I don't have much experience with whole fish. Would love to learn, though...

And quick question - not to sidetrack things, but this has sorta turned into a general cooking discussion. How does this sound as a semi-creative, slightly more healthy appetizer (need to bring something to a family party this weekend)....pears or green apples thinly sliced into rounds on a mandolin (so that I can use them instead of crackers), topped with bleu cheese, sliced honey almonds, and a little bit of maple syrup vinaigrette....any takers?

Yes, I'll be right there. Sounds yummy!

well, looks like thats a 100% vote for yes

Getting back to the off-topic area of cooking oils. The olive oil sprays (crisco, pam, etc.) are nice but they are to be used in extreme moderation if you are avoiding fat. All of these spray cans will have an asterisk below the nutritional information adding that it "includes a trivial amount of fat." The sprays also advertise to be alcohol free. This is only true if used in the 1/3 second spray. (which is a feat almost impossible to do unless you were trying to spray the surface area of a dime) Virgin olive oil is great for cooking. It is better (nutritionally, not flavorwise) than butter. Do not try to fry with olive oil as it can be rather dangerous (and expensive). Olive oil doesn't boil until 570 degrees F and will flash (flame) at about 600 degrees F. Not much room for error there.

is there an echo in here?? haha, jk

aside from being dangerous, olive oil's relatively low smoke point (essentially the oil starting to burn) is much lower than clear oils - not good for flavor while deep frying.