烹飪搵食 今日: 0 | 主題: 139330

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41^#

發表於 12-3-14 15:11 |只看該作者

Thanks Spiderlily for your suggestion and info. I read about the Le Creuset sale on Apple Daily today - quite tempting. We like to pan fried salmon steak, rice and crispy noodle with "minimal oil" but we rarely cook chicken wings or pork chop etc. That means the oil from food may not be enough to nourish the fry pan therefore am not sure if cast iron serves the purpose. Besides seasoning and maintaining the cast iron pan/pot seems complicated.

Would you have suggestion for non stick fry pan/wok other than Tefal and Meyer? Woll Diamond is too expensive if it is only good for two years.....

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積分: 238

42^#

發表於 12-3-14 15:19 |只看該作者

我用老公N年前買落既X人牌不锈鋼煎PAN煎魚柳和鐹貼，可以做到脆皮效果，和唔粘底，但鑊一定要燒紅，而且要落好多油下，煎完要用潔X亮省一大餐。所以想找一隻不粘又不用好多油又唔洗省既鑊囉。

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43^#

發表於 12-3-14 15:21 |只看該作者

回覆 spiderlily 的帖子

Can little oil be ok?
Heard that people prefer Staub than LC.....

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spiderlily

大宅

積分: 4434

44^#

發表於 12-3-14 17:13 |只看該作者

回覆 pinkyflashy 的帖子

You are right - cocottes of Stab perform better in stewing and boiling long soup because their lid is comparatively tighter than LC. LC is still our first choice for frying pan and grill pan.

You can use less oil with the use of a silicone brush or an oil spray. As long as the surface of the iron cast pan is greased with oil and the pan is fully heated, it won't stick. But, the oil consumption is still a bit more than non-stick. Some oil is good for human body, such as olive oil and grapeseed oil and they have high smoke point also.

I dont have a particular brand to recommend. My non-stick pans are from our own factory (not Meyer nor Tefal). We replace every few months - though we are not using frequently as the wearing off of coating material is not good for human bodies.

I prefer using cast iron and consume relatively a bit more oil rather than taking the coating chemicals.

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happyforever138

男爵府

積分: 6104

45^#

發表於 12-3-14 17:49 |只看該作者

Thx!

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Ruby1219

男爵府

積分: 6644

46^#

發表於 12-3-14 18:00 |只看該作者

回覆 palapala 的帖子

燒熱不銹鋼鑊時會有啡色" 控",點算?

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echo123

積分: 10113

47^#

發表於 12-3-14 18:10 |只看該作者

好彩入呢行下啫, 我今日見到心思思想買添.

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積分: 238

48^#

發表於 12-3-14 18:15 |只看該作者

回覆 spiderlily 的帖子

Thanks! We have been using grape seed oil for its high smoke point however the cleaning of cast iron utensil is also a concern:
http://verywed.com/forum/wedlife/1834326-1.html

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spiderlily

大宅

積分: 4434

49^#

發表於 12-3-14 20:47 |只看該作者

pinkyflashy 發表於 12-3-14 18:15
回覆 spiderlily 的帖子

Thanks! We have been using grape seed oil for its high smoke point however ...

Noted of the problem of cleaning but I do not have any problem with LC. I use for frying fish, fry rice / noodle...

I think the key is you have to make sure the pan is fully heated with oil before you put food. Besides, you have to put oil (like putting cream on our face) on the surface of the cast iron pan with a small piece of kitchen towel from time to time at the begining stage (written in the LC handbook). You can see and feel the pan is shiny, not oily as the oil is quickly absorbed by the pan.

Once the cast iron absorbs enough oil, it performs well and is easy to maintain.

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積分: 238

50^#

發表於 12-3-14 20:53 |只看該作者

回覆：spiderlily 的帖子

Many thanks for taking time to explain. Could we clean the LC/cast iron utensil with detergent and 百潔布（綠色）？And then rub oil for seasoning just like how to treat the 生鐵鑊？

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spiderlily

大宅

積分: 4434

51^#

發表於 12-3-15 07:23 |只看該作者

pinkyflashy 發表於 12-3-14 20:53
Many thanks for taking time to explain. Could we clean the LC/cast iron utensil with detergent and ...

I clean with the rough sponge (not the green 百潔布) in warm soapy water. I use the 3M sponge which is of two colour (pink which is soft and barbie pink which is rough but not as rough as 百潔布).

Yes, just like treating the 生鐵鑊. I know three of their sales ladies who are very helpful and always give advice. They rotate - CWB Citysuper, CWB Sogo, IFC Citysuper, Shatin Citysuper... You can go and ask for specific advice anytime. I bombed them with questions when I first started to use LC.

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積分: 10773

52^#

發表於 12-3-15 10:52 |只看該作者

Ruby1219 發表於 12-3-14 18:00
回覆 palapala 的帖子

燒熱不銹鋼鑊時會有啡色" 控",點算?

用百洁布+洗洁精省就得, 如果真係好嚴重果隻, 要開火煲D水至洗, 或者用潔而亮省佢囉(打圈省會無咁嘥力嫁)

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積分: 238

53^#

發表於 12-3-15 10:53 |只看該作者

Many thanks for the advice

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積分: 10773

54^#

發表於 12-3-15 11:00 |只看該作者

pinkyflashy 發表於 12-3-14 15:19
我用老公N年前買落既X人牌不锈鋼煎PAN煎魚柳和鐹貼，可以做到脆皮效果，和唔粘底，但鑊一定要燒紅，而且要 ...

唔駛好多油架喎, 你係咪心急開大火煎, 一般鋼PAN過熱煎野都會有咁既情況, 洗前開火煲小小水至洗就好易省架啦, SOFAR我隻鑊用咗2,3年都未用潔而亮省, 依家有個美X細煎PAN,第一次用都有你呢個情況, 當時我都激到死, 用多2次發覺原來火太猛, 雖然佢唔可以乾燒, 但係炒2隻旦(小油)同午餐肉真係VERY GOOD.

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積分: 238

55^#

發表於 12-3-15 11:04 |只看該作者

回覆 palapala 的帖子

其實不銹鋼鑊有一樣好就係點省都唔怕，起碼唔會甩淘層，但呢個亦都係佢既缺點，差不多每次煎完野都要省餐死！細個幫媽子煮飯用不銹鋼鑊，差不多每次煎完野都要用沙粉省餐死（我細個果陣仲未有潔而亮！）。不銹鋼鑊仲可以煮完即刻用凍水洗都OK。

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積分: 238

56^#

發表於 12-3-15 11:12 |只看該作者

回覆 palapala 的帖子

一路尋尋覓覓一隻唔粘又健康的鑊．．．攪左一大餐，唔通真係要還原基本步？用番不秀剛鑊？

真係要投降？

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積分: 10773

57^#

發表於 12-3-15 11:18 |只看該作者

pinkyflashy 發表於 12-3-15 11:04
回覆 palapala 的帖子

其實不銹鋼鑊有一樣好就係點省都唔怕，起碼唔會甩淘層，但呢個亦都係佢既缺點，差不 ...

其實識用不锈鋼真係好好用, 就係清洗麻煩D, 不過我又真係未試過要用到潔而亮去省佢喎, 依家用緊個鑊油都唔駛就可以煎炒, 好過易潔多多聲.
講真如果唔係想貪方便整早餐炒旦跟住淥面(俾阿仔棍我早餐會食面

)我唔會買呢隻野, 本來都係諗住易潔, 點知去到吉X島個promotor衰態度差, 咁岩見到呢隻野咪試下囉, 咁SOFA依家未出事, 點知買完阿仔話以後唔要面做早餐, 煎旦同午餐肉得喇, 咁大隻鑊炒隻旦??真係葷低, 隻野咁重....跟住咪死死氣再去買個隻平平地既細煎鋼PAN試下囉, 點知真係OK, 所以以後其他乜乜物料唔駛預我喇

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積分: 238

58^#

發表於 12-3-15 11:33 |只看該作者

我煎完魚隻X人牌不秀剛煎 PAN 真係好難洗，佢無痴底架，不過就有啡色“控”。老公上網見人用白醋加梳打粉煲一陣，佢又試，點知最後都係要用番潔X亮省的啡色先得。其實我只係想有個鑊可以用好少油來煎三文魚，餃子和抄飯姐．．．

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