I use the Sam's pans at the restaurant, for the egg/omelette plates. They last me about three months before they start getting black around the inside edges and sticky. I just give them away and buy new ones. I think they're Tramontina brand or something. I use the high temp rubber spatulas with them. I just wipe them out with a side towel between orders.
I do the same thing. We have tons of kids over every time school is out and it's like a short order restaurant around here. I sometimes use a smaller one to go inside a larger one to use as a bacon press. Yep, they are tramontina. Good bang for the buck. I used oven cleaner on a couple of them once to get the black and sticky stuff off. It worked fine, but the nonstick never worked as well. Now I just toss em. Of course they do last a bit longer than 3 months for me.
My cooking arsenal: Jambalaya (ok, I only get this right 50% of the time. even though I from the "Jambalaya capital of the world") Gumbo, especially chicken & andouille (mother-in-law's recipe, this stuff rocks. I cook in a giant cast iron pot for gatherings and I rarely have any leftover) Spaghetti Sauce with ground beef or chicken (homemade sauce, top secret recipe. more fodn of the chicken version lately. I shred the chicken. the tomato sauce is soooo thick and awesome) Chicken Stew with rice (cooked like gumbo but very thick with a really dark roux) Steak gravy w/rice ("seven" steaks are what I use, slowly cooked browned onions, almost burned. damn it's good stuff) Chicken teriyaki stir fry, add things like bell peppers, broccoli, green beans, etc (easy and quick, tastes great!) Enchiladas, easy to make and makes for great leftovers to take to work.. if you have read other threads, you would know that this food would cause an insecure man to take beano Crawfish etouffee, as others have indicated, this really is easy to make and it's an instant favorite of those who eat it Red Beans w/Sausage & salted pork, easy recipe but damn good. done in a crock pot. usually start at 8am and they are ready for 6pm
Two dishes I've always wanted to cook but never have tried: (1) coq au vin; and (2) beef Wellington. Anyone have any success cooking these at home. Please share any tips of recipes you might have.
My wife did coq au vin the other day and the sauce was perfect although she overcooked the chicken (we're honest with each other when we cook something new so I told her). I have not done beef wellington but have a good beef bourgignon recipe for a slow cooker. I'll try to get them for you if you want them.
i believe you and i kinda want one of these things, i just want to point out that you sound like billy mays. "folks, it really is nonstick!" "order now and get the superjuicer!"
