Hi folks!
Merry Chanukhah (sp), Yuletide, Christmas and a Happy New Year to all!
I wrote a note to the 'gurus' at America's Test Kitchen, and here it is:
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I live in an apt. bldg. that was built in the 1970's. The electric elements on my range top are:
1 x 7-inch width, 3 x 5-inch width.
Quandry is:
I've always been told to 'match the pan bottoms to the element size'. It is suggested through your show, that the optimum skillet/pan size in both cast iron AND a Tramontina, is a 12-incher. I KNOW that a LODGE 10 1/4-inch cast iron pan has a bottom measurement of just over 6 inches, as does a LODGE cast iron 'chef pan'. Is there a way for me, to 'correctly' use a 12--inch pan, as suggested by Mr. Reid, with either pan 'hanging out in the air', and not getting any of the heat from the transfer directly from the electric element, or should I stay with the 10-inch size pans?
Thank you for your time.
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Here is the response I received:
Thank you for your email! Our recipes are developed in the pans that are specified in the recipe (ex: 12-inch, 10-inch). So I would recommend using the specified pan for the best results. The size of your burner may not be an issue when using pans that retain heat well, such as cast iron or clad pans. However, with pans that don't retain heat well, such as aluminum or thin metal, you may notice more of a problem with hot spots.
I hope that helps and happy cooking!
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Did I miss something here? Was there a subliminal idea that passed by me? Or did the responder at ATK, ansewer the question in the manner of a political figure?
Now ... what say YE?
TYFYR's.
Merry Chanukhah (sp), Yuletide, Christmas and a Happy New Year to all!
I wrote a note to the 'gurus' at America's Test Kitchen, and here it is:
----------
I live in an apt. bldg. that was built in the 1970's. The electric elements on my range top are:
1 x 7-inch width, 3 x 5-inch width.
Quandry is:
I've always been told to 'match the pan bottoms to the element size'. It is suggested through your show, that the optimum skillet/pan size in both cast iron AND a Tramontina, is a 12-incher. I KNOW that a LODGE 10 1/4-inch cast iron pan has a bottom measurement of just over 6 inches, as does a LODGE cast iron 'chef pan'. Is there a way for me, to 'correctly' use a 12--inch pan, as suggested by Mr. Reid, with either pan 'hanging out in the air', and not getting any of the heat from the transfer directly from the electric element, or should I stay with the 10-inch size pans?
Thank you for your time.
------------
Here is the response I received:
Thank you for your email! Our recipes are developed in the pans that are specified in the recipe (ex: 12-inch, 10-inch). So I would recommend using the specified pan for the best results. The size of your burner may not be an issue when using pans that retain heat well, such as cast iron or clad pans. However, with pans that don't retain heat well, such as aluminum or thin metal, you may notice more of a problem with hot spots.
I hope that helps and happy cooking!
------------------------
Did I miss something here? Was there a subliminal idea that passed by me? Or did the responder at ATK, ansewer the question in the manner of a political figure?
Now ... what say YE?
TYFYR's.