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[–] 15686175? ago 

I fry eggs perfectly in mine.

I have a castiron frying pan coated in ceramic; first off - what do you think of ceramic coating?

Secondly, my castiron takes a long time to heat up so I only break it out on special occasions, do you have any tricks about heating up the pan faster or are you just more patient?

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[–] KinkRaven 0 points 1 point (+1|-0) ago 

Ceramic is great but yeah the heat up time for it is longer.

My fry pan is just cast iron and heats up pretty fast, doesn't really take any longer than a Teflon one. Sorry I don't have a better answer for you.

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[–] 15686474? 0 points 1 point (+1|-0) ago 

No that's fine, just about what I was looking for. I didn't know if the ceramic was the problem.

Mom had castiron when we were growing up, I really regret not snagging one or two. Actually I did get a stewpot, but I fell on hard times, learned to make a stove out of dirt and fire, used the hell out of that thing, somehow it didn't make the trip to better times with me. That, I regret.

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[–] Commie_Meta ago 

... do you have any tricks about heating up the pan faster ...

Turn on the burner and put the cast iron on first thing, before touching anything else.

Can't remember to? Put a sticky note on every ingredient that should go in the cast iron. "Cast iron! Now!" Before long it will be a habit. You'll think bacon and find yourself plunking down the cast iron skillet.

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[–] BlueDrache ago 

Anything good is worth waiting for.

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[–] 15686200? ago 

Fair