• @Revan343@lemmy.ca
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    73 months ago

    Different sizes for different sized pots and pans

    Well yeah, but I also have a favourite pan

    • Victor
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      43 months ago

      Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.

      But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍

      • @affiliate@lemmy.world
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        63 months ago

        i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.

          • @Revan343@lemmy.ca
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            3 months ago

            Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.

            Salt the water though, and after it comes to a boil

            • Victor
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              33 months ago

              Yup, just like it says on the bag, chef. 😉

              • @Revan343@lemmy.ca
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                13 months ago

                Point being, you don’t need to make 2 kilos of peas just because your favourite pot is huge

                • Victor
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                  13 months ago

                  The all caps in my comment were supposed to indicate that I was making a joke. 😉

        • @Revan343@lemmy.ca
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          13 months ago

          i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.

          My man