Author Topic: The reason we've been using it for 30 years. (Read 5419 times)

tim · « **on:** September 16, 2006, 14:05:31 »

The goo sticks where it's supposed to be!!

valmarg · « **Reply #1 on:** September 17, 2006, 22:02:19 »

I don't know what you've been using, but it looks revolting!!

Two over-caramelised sausages - yeuk.

valmarg

greyhound · « **Reply #2 on:** September 18, 2006, 00:43:15 »

Must admit I'm baffled too - what are we supposed to be looking at? ???

Hyacinth · « **Reply #3 on:** September 18, 2006, 08:37:25 »

Tim, this has to be better tasting than it is looking.....got a feeling of deja vu cos you posted something similar once before? ..just looked burnt & orrid then...not a lot's changed, for me - sorry :-[

tim · « **Reply #4 on:** September 18, 2006, 08:57:05 »

Poor people - what you've missed!!

Drop in for lunch?

PS Sorry to repeat!

robkb · « **Reply #5 on:** September 18, 2006, 14:19:24 »

Tim, they look delicious! I can just see them slapped between two thick slices of bread.... Mind you, my kids' nickname for me is 'Sausageman' so I'm not necessarily the most impartial judge...

Cheers,
Rob ;)

tim · « **Reply #6 on:** September 19, 2006, 08:56:13 »

Whatever one's preferences, at least there's no scouring of pans - as in this case!!

Curryandchips · « **Reply #7 on:** September 19, 2006, 09:49:10 »

This is something I struggle to comprehend, assuming you are referring to the nonstick properties of certain cookware.

I am a fan of quality stainless steel, and find that if it is scrubbed after every use, then there is no build up of carbon, and it is easy to keep clean. This applies to pans, and baking trays etc.

I do accept though that 'teflon' has made considerable progress in kitchen techniques?

On the sausage issue, it is difficult to tell what is inside a sausage from the outside ... :) I too am a sausage addict, much to the detriment of my waistline !

tim · « **Reply #8 on:** September 19, 2006, 10:01:07 »

Me too - love stainless steel, but I do not find it non-stick - however clean.

And even this very good n/s one couldn't stand up to 4 hrs in the top of the AGA with sugar & olive oil on the toms.

Although all our SKK pans are near foolproof, I find that PTFE 'cloth' is the only thing that will guarantee a no-wash pan.

Such lovely toms they were, too!!

Hyacinth · « **Reply #9 on:** September 19, 2006, 10:37:55 »

Oh Timbo - what a disappointment! A salutory lesson for me...I'm doing a trayful tonight - shall be watching them like a hawk.

My stainless steel sauce pan is the best for...sauces?..but like you, can't see that they've non-stick properties over and above any others. Just that when things go wrong they do clean up nicely. Bit of a soak & the stuff-that-shouldn't-have-been-there-in-the-first-place comes off like a dream 8)

greyhound · « **Reply #10 on:** September 19, 2006, 13:59:44 »

Ahhhh, I get it now - some sort of non-stick liner. Can you tell us exactly what it is you are recommending, Tim? What's it called and where's it sold?

tim · « **Reply #11 on:** September 19, 2006, 17:38:50 »

Greyhound - so sorry that I missed your earlier question.

Wasn't trying to be obtuse - thought everyone these days used 'Non-stick liner'.
www.lakelandlimited.co.uk .

Reason we've used it for decades is that, in my last career as a Picture Framer, it was the material used in hot presses. So we've had the same lot for over 30 years!! SO labour saving.

Hyacinth · « **Reply #12 on:** September 19, 2006, 17:43:32 »

Was waiting for you to reply to the hound, Tim, cos I didn't want to pre-empt. I've got some sheets from, I think, Asda or Sainsburys & I think most supermarkets now sell them? They've lasted ever so long & still going strong. Really useful for covering the oven baking sheet, tho don't use them as extensively as Tim does.

(btw Tim, my toms have been in the oven for 3 hours on the lowest setting. I put elephant garlic in the same pan a couple of hours before - no casualties so far) ;D

Mrs Ava · « **Reply #13 on:** September 19, 2006, 18:13:23 »

I have never used the non stick sheets. I always look, but never get around to it. Always think of something else to spend my hard earned pennies on (this week, piano lessons for the urchins!). Can you use it when baking biscuits and pastries?

tim · « **Reply #14 on:** September 19, 2006, 18:40:10 »

It's a damned sight cheaper - in the long run - than the hot water & detergent & Brillos needed to get it off?

And with the 'sheet', you can EAT the goo - rather than scraping it off the pan??

Elephant garlic, Lishka? Ours was a misery this year. But at least we GOT garlic.

Hyacinth · « **Reply #15 on:** September 19, 2006, 19:04:54 »

Quote from: tim on September 19, 2006, 18:40:10

Elephant garlic, Lishka? Ours was a misery this year. But at least we GOT garlic.

Ah, what a shame....my garlics were brill - as always 8) ;D (saunters off humming a little ditty)

...then returns...yes EJ, they're great for those.

lorna · « **Reply #16 on:** September 19, 2006, 19:27:12 »

Tim I wished that I hade made a note of your previous post regarding the non stick liners. Would have saved an impossible to clean pan that I ruined! Thanks for the reminder.
Lorna.

Hyacinth · « **Reply #17 on:** September 19, 2006, 20:47:36 »

Quote from: lorna on September 19, 2006, 19:27:12

Tim I wished that I hade made a note of your previous post regarding the non stick liners. Would have saved an impossible to clean pan that I ruined! Thanks for the reminder.
Lorna.

Put them on your shopping list now Lorna....then all you've got to do is remember your shopping list when you go to the shops ::)

greyhound · « **Reply #18 on:** September 19, 2006, 20:58:42 »

As usual with the Lakeland site I couldn't find it. Their index is not user-friendly, you have to know the exact name of the item to find anything, grumble grumble. >:(

I will have a look in the supermarkets as suggested.

One more question, how do you clean it - normal washing-up style?

Hyacinth · « **Reply #19 on:** September 19, 2006, 22:40:31 »

Quote from: greyhound on September 19, 2006, 20:58:42

One more question, how do you clean it - normal washing-up style?

YEP! 8)

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Author Topic: The reason we've been using it for 30 years. (Read 5419 times)