rtraverdavis
Well-known member
- Joined
- Oct 20, 2016
- Messages
- 4,078
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Elk posole with bacon/jalapeño/cheddar cornbread last night:
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I really need to get a paella pan...
Already been searching to see if Bezos could send me one! lol. Lid or no lid? The Le Creuset enameled cast iron looks awesome, just not sure I'd spend that much. Probably go with a carbon steel one as I'd like to use it over the grill as well as the gas stove/burner.Authentic Spanish Paella Pans, Burners, Cazuelas, Ingredients, Recipes
We offer paella pans, burners, food and other products imported from Spain, along with tips, techniques, and recipes for cooking authentic paella at home.www.paellapans.com
I've used a really big fry pan to good effect. I do have a real pan now. I actually found it walking the dog one night. Someone apparently bought one and then decided they didn't want it after a while. It was in a free pile and I snatched it up quick. It is big enough to use on my grill.I really need to get a paella pan...
You are better off with a carbon steel. The thick enameled cast iron doesn't work as well for paella and risotto as I thought it would. Paella is all about the socarrat (no, I'm not fancy....I had to look it up).Already been searching to see if Bezos could send me one! lol. Lid or no lid? The Le Creuset enameled cast iron looks awesome, just not sure I'd spend that much. Probably go with a carbon steel one as I'd like to use it over the grill as well as the gas stove/burner.
Will do!! Carbon steel it is then.You are better off with a carbon steel. The thick enameled cast iron doesn't work as well for paella and risotto as I thought it would. Paella is all about the socarrat (no, I'm not fancy....I had to look it up).