With today's omelet, it was very easy to cook and the pan was truly non-stick (you still have to use oil; I find spray-oil is often the best).
Monday, July 30, 2012
Omelet and toast
A simple breakfast: a two-egg-white-one-yolk omelete with spinach and shaved parmesan cheese, with buttered whole wheat toast on the side. But I wanted to tell you about my new pan! Noticing that my teflon pans have started to peel, which I hear releases unhealthy chemicals, I decided to try a ceramic pan that my friend recommended. I also have a stainless steel pan that I need to use more, and I would love a cast iron skillet eventually, but I am excited to try out my ceramic pans. I got a small 8-in pan and a 12-in stir fry pan (higher sides, more rounded). I'm really looking forward to non-stick stir fries with less fat!
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A question and a comment:
ReplyDeleteQuestion: when you make the omelet you described, what do you do with the extra egg yolk? I hate to discard them, and yet, I fear finding them months later in the fridge, behind the mustard.
Comment: cast iron skillets are fabulous! Mine is a hand-me-down from Dad's college days. If you try to find one at rummage sales/thrift stores, they are already seasoned for you, and much cheaper.
Hi Jessie-- I throw away the extra yolks. The only time they might come in handy is if you are baking something that requires just yolks... this did happen to me once, I think with brownies or something.
ReplyDeleteI will keep my eye open for a cast iron! I am also kind of wary about my own cookware since I still have a roommate, so I haven't "invested" much into my cookware so far. The new pans may be the first exception, but I will make sure my new roommate knows how to use them (pretty much the same rules that apply to Teflon pans).