I’ve got a couple of non-stick pans from Ikea that have lasted for years. Use it for non-stick tasks with a bit of fat, give it a wipe afterwards - still works great.

I mainly use cast iron for any frying, stewing, baking etc and stainless steel for veg and other cooking. Recently I saw the film Dark Waters and I am glad to not use any non stick ware.

    Pompeyexile

    Does buttermilk make a better scone?

    I tend to avoid recipes with buttermilk as I don’t ever have it

        Home grown and cooked spicy parsnip soup and home baked sourdough. Hands up the wife made the soup.

        Teaboy

        If you have the right pans and just a bit of attention during cooking, I don’t need PFAS-ware. Maybe for a fried egg, but now only make them scrambled, I lack the technique to do it properly.

        Latest research revealed that in NL PFAS is about everywhere they measure, especially in home-grown eggs. There even is government advice to not eat too many of them. Quite alarming. Sure, it is not only the pans that use the stuff, but I sent them to the garbage.

            Brainbox I don’t need PFAS-ware. Maybe for a fried egg

            I have a cast iron frying pan. It’s perfectly fine to make scrambled eggs in it, as well as fried eggs, without sticking. The key is to coat the pan with hot, smoking rapeseed oil now and again. Let it cool down. Then what I do these days prior to cooking, is to heat a a couple of teaspoon of oil, make sure it spreads across, heat it up and wipe it with kitchen towel. That, essentially makes it and to-stick. If you want to sue the oil anyway, to fry and egg, just don’t bother wiping it.

            I tend to poach my eggs these days, anyway. Less oily. 😊

              What methods are people using for sourdough?

              I’ve no trouble keeping a starter going but when I’ve made sourdough before the multiple proves and folds put me off making one when a one prove/fold white loaf is so much quicker.

              Basically what I’m looking for is something less involved than the Tartine method.

              La Marzocco Linea Mini - Mazzer Philos

              Ikawa Roaster

                HarveyMushman Tartine method is easy, I use the baker calculation and make an 800g brown loaf, I just do a few folds, nice and easy, a rest on bench, make round, into banneton and cover with a shower cap type (for cooking) and bung in the fridge. Next morning I get it out and leave in kitchen most of the day still covered and let it rise hugely. Next I put cast iron Dutch Oven in roasting oven for about 45 minutes then put dough in there for about 45 minutes in roasting oven. Take out of Dutch oven and put on rack and place in baking oven for about 50 minutes and I get a really good loaf. I forgot to add I use the scrapings method for my starter so no waste.

                  I’m not aware of a less involved method. I like the fact that there is no kneeding needed but mostly that you don’t have to be anywhere as precise with timings. With yeasted bread you can easily over prove it in minutes but sourdough isn’t half as fussy. If the dough is ready in the evening then you can bake it or put it in the fridge overnight and bake in the morning.

                  I tend to use the Kitchenaid for the mixing and kneading so I don’t mind that so much it’s the repeated turning. I’m sure last time I followed Tartine it was turns every 30 mins for part of it.

                  It sounds like that’s not necessary?

                  La Marzocco Linea Mini - Mazzer Philos

                  Ikawa Roaster

                  I’m with the overnight proof folks. Three or four folds before bed. Shape in the morning, rise in basket, flop into dutch oven.

                  If the fussiness is bothering you, make an overnight sourdough focaccia. Even less concern about the timing of folds and shaping.

                  The recipe I follow uses multiple turns but each one only takes seconds and doesn’t matter if you aren’t too precise. I’ve not yet had a sourdough loaf go badly wrong. I think the baking is far more important than the making.

                  Warmed up some chicken tikka masala 😂😂😂

                  Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

                  Dusk

                  Well here is the official reason I found…

                  'The acid in the buttermilk neutralizes the baking soda, making a scone dough rise. Plus, the reaction between the sour milk and the bicarbonate composition of the baking soda makes a better leavener than baking powder.

                  Another great thing about buttermilk is it can break down gluten strands in the dough, which creates more tender and fluffier scones.'

                  I use it because I saw a recipe and thought I would give it a try and it has never let me down and they do seem to have a lighter texture. Also, I always buy a tub of buttermilk which is easily available from Sainsbury’s and the like because I make soda bread (cheesey and fruit) at least once a fortnight

                  But I have also made scones without using buttermilk and they are in my opinion just as lush. For me, to get less dence scones the idea is more to work the dough as little as possible, bring together quickly and gently (not kneading) and pat into a round or square rather than roll with a rolling pin so as not to compress the dough too much, have a really good thickness (certainly no less than 1 and a half inches but I go for two) and straight cuts no twisting….works for me.