Ontopic Stupid poll

Dual oven vs dual fuel

  • Gas top with single electric oven

    Votes: 13 86.7%

  • All electric with 2 ovens

    Votes: 2 13.3%
  • Total voters
    15
The only thing I had issues with on my electric was caramelizing sugar. I realize my stove was not as consistent with keeping temperatures so what I did for gas was so much less complex than I did with range at my house. That and for many years I used X level for stewing some items and just in the last year I wound up burning things because let's say level 5 was now too hot and I needed closer to level 3 when for ages upon ages around 5 is what I used. So that is harder to judge and guess because it wasn't as consistent as gas flames. At least I can see if a flame is not as strong as it should be - impossible to do with electric.

fly said:
cast iron > * :p
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you can't cook everything in cast iron even if you wanted to. I hate cast iron and prefer stainless - works for everything I make.
 
I'm sure for many they do, just saying what I use. I don't buy either non-stick or cast iron at this point. There isn't anything I can't do in stainless so far and is my favorite after years of cooking.
 
i could cook just about anything with these 4 items:

1) 12 inch cast iron skillet
2) 6 quart cast iron enameled dutch oven
3) single non stick pan for eggs


ok, 3 things, i dont even need a 4th
 
Whatever... there's nothing I make that I would want in cast iron. I'm not a fan so pbbbbt.

N00bs use the cheap ass aluminum shit.
 
fly said:
These days that's all we use. I use an 8" Lodge every morning for eggs, then we have a 10" pre-Griswold (I forget the brand but its from the late 1800s), and a giant 14"? Lodge. I don't think we've used any of our All-Clad pans in months.
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Ours stays on the stove. we use it for steaks when the weather sucks. I think it's a 14", it's a Lodge. Also have 12" and a flat griddle that stays on the camping kit.
 
Valve1138 said:
Along with your n00bness.
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WTF? I don't like eating eggs unless used as an emulsifier. Nothing to do with n00bness

You guys like your stupid sausages & eggs - have at it. I'll make better foods that aren't things a college guy makes in a skillet.
 
eileenbunny said:
It is much harder to control heat on electric stoves. While you can do delicate stuff on electric it is more time consuming and there is a much greater risk of failure. Ask any professional chef in the world.
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Agreed, it is more difficult. It's not rocket science though.

If you can't use your own stove...
 
CletusJones said:
You are entitled your opinion, however to say "it can't be done" because you can't do it is telling....
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Now you're just trying to stir shit here. I'm making a good Italian dinner here - pasta, tomato sauce that is simmering in a *gasp* covered pot on the pathetic coil top range I have. You can never convince me that will cook as well (including the pasta in boiling water) in a cast iron skillet as it will in my all clad pots.

That's seriously just stupid. I am sure professional chefs will toss their pathetic pots for a cast iron skillet after reading this now :fly:
 
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