A-holes!! Won’t even take perfectly good money...

So, I have to buy a new nonstick fry pan as my trusty pan has reached an age where it is starting to peel.

Now, between now and then, a lot has happened in pan technology. And in computer technology. And in shipping. Remember that Tom Hanks had left Anchorage as the FedEx terminal in the US of A before crashing with Wilson onto an island where he should have used the ice skate laces to make a bow to start a fire.

But that is not my bitching point here. Today.

A nationally televised late night infomercial has a kick ass pan that is stainless steel clad n a non scratch material. It looks good. I have the funds. And I like chef Jet Tula.

Not even a pay over months moment. All at once.

The bastards will not ship anything to my state! I called. The idiot parroted what the website said (only after I placed the order), that it was not a valid order!

I guess chef Tila [i changed this, twice, and it was still “corrected”] has enough money and is second class citizens in Alaska do not need this sh!tty cookware even though we have a crap lad of money to purchase it!!

And the second (at least during the Tom Hanks movie) busiest FedEx hub in the world!

F# U “chef” Tila!!!

And F# your company! And the company that you keep!!!

a reply to: TEOTWAWKIAIFF

It is my birthday and I am feeling a bit empowered and what not!!

🍕

a reply to: TEOTWAWKIAIFF

And am still out a good pan.

Going old school and cast iron looks good...

a reply to: TEOTWAWKIAIFF
Dude, cast iron is the only way..I have a beautiful 12"×12" Square! so much more bacon fits in that puppy over a damned round one!

HAPPY BIRTHDAY

a reply to: TEOTWAWKIAIFF

Why not take the middle road?
There are videos on You Tube on how to season a stainless steel pan.
Just buy a regular stainless pan and season it.

I like to actually personally look at and feel nonstick pans I buy, I would never even consider buying one online. We are looking for a new square low frying pan to make the french toast and stuff in and I have not found one that I feel won't warp on us too quickly. Looking at the design built into those pans on the bottom is important.

I buy the copper round pans for some things too, but usually buy them from Menards when they are on sale for about five or six bucks because that copper stuff gets messed up quick, they last maybe four months before getting sticky and we use them about six months before retiring them.. So ten bucks a year, and I use the old one one last time...maybe two...on the outside firepit grate to make breakfast stuff before finally bringing them in to the scrapyard with other aluminum scrap.

a reply to: rickymouse
The Bayou Classic!
its the 12x12 square cast iron I mentioned above...THE BEST. theres also a nice rectangular cast iron stove top griddle by Lodge.

Im the cast iron King

a reply to: BlueJacket

I have an enamel Dutch oven that is cast iron in the center and I am in love with the dang thing!!

Ah, convenience!!

The knife would have been tested more than any Ginsu!!

I know... but still mad

originally posted by: BlueJacket
a reply to: rickymouse
The Bayou Classic!
its the 12x12 square cast iron I mentioned above...THE BEST. theres also a nice rectangular cast iron stove top griddle by Lodge.

Im the cast iron King

Most of the pans we have are cast iron, but I use the round copper one for bacon because I have to cook bacon for the cat every couple of days. We looked at a big square cast iron pan at the restaurant supply store here at the JRJ Food Equipment Store. jrjfoodequipment.com...

They had a nice cast iron square frying pan there, but boy was it heavy, taking it out of the drawer under the oven with all the other cast iron stuff in there would be hard. I think the five cast iron pans and dutch oven down there might weigh half as much as our stove. We also have three other cast iron fry pans, some cast iron dutch ovens, and one covered cast iron regular pot in the basement.

My wife is getting a little weaker already, she is almost seventy now, she said that pan was a little heavy for her to be twisting out of that spot.

a reply to: rickymouse
It is indeed a handful, and Im still a fairly scrappy 53. I inherited alot of my cast, or bought them from auctions..gave half awsy when we sold the farm 3 years ago and we still have too many, love my Dutch ovens most of all!

a reply to: BlueJacket

I am at 54 today!

Luv yah!!

And it is all good!

🍺

originally posted by: TEOTWAWKIAIFF
a reply to: BlueJacket

I am at 54 today!

Luv yah!!

And it is all good!

🍺

Ill be 54 in May brother

I turned exactly.... well, that would be off-topic and not about pans, so.... to keep it on topic - I have to see a pan before I buy it, just like Rickymouse above. There's nothing as good as seeing what you're going to buy before you plonk down good money for it.

originally posted by: BlueJacket
a reply to: rickymouse
The Bayou Classic!
its the 12x12 square cast iron I mentioned above...THE BEST. theres also a nice rectangular cast iron stove top griddle by Lodge.

Im the cast iron King

THAT!!!! ^^^^^

Cast iron, if properly cared for, is mostly non-stick. And, hell, I hardly ever clean mine, anyway. This morning's breakfast drippings will season this afternoon's lunch just fine.

a reply to: TEOTWAWKIAIFF

Happy Birthday ( the end of the world as we know it and I feel fine )




Happy Birthday

a reply to: TEOTWAWKIAIFF

Go to Metro Cooks on Benson behind the old Sears Mall/New REI. They have a literal metric assload of nonstick cookware.

I understand your frustration... have stuff shipped up here is a real pain at times, though Amazon Prime seems to be doing a lot better the last couple of years.

originally posted by: TEOTWAWKIAIFF
a reply to: TEOTWAWKIAIFF

And am still out a good pan.

Going old school and cast iron looks good...

Hubs loves our cast iron. There are some things it won't do for. I won't cook scrambled eggs in it, for example, but for most anything, it rocks.

Can’t you just find another set of pots n pans? Is it really worth the energy to get that upset about?

a reply to: Assassin82

Cooking is serious business.

originally posted by: TEOTWAWKIAIFF
a reply to: TEOTWAWKIAIFF

And am still out a good pan.

Going old school and cast iron looks good...

Cast iron is the best anyway. I can’t stand non-stick pans. Lightly coat it in oil, put it in the oven at 200 for 4 hours, let it come to room temperature, then oil it and bake for another 4 hours. Perfectly seasoned.