As Seen on TV: Did you buy it?

Chuck Norris makes everything look easy to use.

 

Yeah he does, did you know that when the boogeyman goes to sleep, he checks his closet for Chuck Norris.

 

I have the Ove-glove. It works great, unless you get hot water on it.

I am interested in the ceramic pans, but I don't know how well they would work or if the type of cooking I do would work with those.

 

You do realize that it has very sharp jagged blades that move incredible fast on top of intense suction.

 

That's why it's called the suck-cut.

 

Thanks, snowy. That article just confirms what I've known for several months.
I bought some so-called "green" pans from Chef Todd English on HSN twice now, and both sets started out well, but in the end lose their non-stick interior rather quickly.
I have to use oil and high heat if I don't want it to stick, now. Kinda defeats the purpose of going green and healthy.

I bought the second set, thinking that I messed the pans up with the one burner on my stove that gets ultra hot, so I made a point of using the second pans on the other burners.
Still no good, after a while.

I think I'm through with non-stick pans.
I'm now going to get some stainless steel pans to go with my cast iron skillets.

 

Cast iron lasted about a week at my house. It likes to form iron oxide and cleaning it was a big problem.

I love the George Foreman Grill. That was an infomercial product.

 

I think the snuggie is the best invention ever. The only one that made it to real life from TV infomercial (I could be wrong, that's what I think).

 

If you like the Snuggie, you ought to give the Forever Lazy a try. Ask ZombieSquirrel about it.

 

This reminds me of " the lazy", a similar garment. In the infomercial I always thought they should add,"comes with its own catheter and urine bag so you never have to get up!"

I'm sure its just me..........

 

Carbon steel is also quite good when seasoned, and a LOT lighter than a cast iron skillet. My wok is so non-stick that flipping can be a bit tricky since they like to go all the way up, over, and right back down the other side in a full circle. Picking a spatula took some thought as well since one with too thick of an edge has a tendency to bump them instead of going under... which promptly launches them right up the side and out of the wok, leaving me with about a quarter second to grab it when it slaps against the wall.

That's odd, I know carbon steel needs a wipedown with oil but cast iron shouldn't be rusting once its seasoned well. Does it do this even if you give it a bit of a protective oil coat?

Also I've been interested in the Foreman style grills for a while, although I always found the cuisinart models that can open up to two flat surfaces to be more attractive. They all use teflon though and I just refuse to use that crap.

 

I used to have a wok, but never the right source of heat to cook effectively in it. (we've always had electric stoves)
Also, I'm not sure, but I don't think it was carbon steel.
We lost it somehow when we moved. Probably should look into getting a good wok, now, since one of our big electric burners gets hella hot, as the saying goes.

Thanks for the idea, Shadowex3.

 

If I ever work from home, that Forever Lazy will be my uniform.

 

I wonder if it would be even better with footies on them.