So pans are an interesting beast.<\/p>\n\n\n\n
Take cakes, for example: you look at an 8 inch cake and think that’s far far too much cake and think maybe half of that would be more than enough, so you buy a 4 inch cake pan…<\/p>\n\n\n\n
A 4 inch chiffon cake pan, at that.<\/p>\n\n\n\n
And that 4 inch cake pan will give you maybe 4 bites of cake.<\/p>\n\n\n\n
I know, I know. I’m showing my critical lack of math skills here. Because volume for circular things works very differently from volume for squares. <\/p>\n\n\n\n
All I can say in my own defense is that it’s so non-intuitive!<\/p>\n\n\n\n
Anyway.<\/p>\n\n\n\n
The 8 inch skillet is getting a bit too hefty these days, so I thought — oh hey, a 5 incher. That would probably be perfect!<\/p>\n\n\n\n
(This was before the Iwachu pan, by the way.)<\/p>\n\n\n\n
The 5 inch Lodge mini “skillet” shows up and …bwahahahahaha. <\/p>\n\n\n\n
I can fit one large egg in it. One.<\/p>\n\n\n\n
So I set it aside, thinking it was likely never going to get used for actual egg making, because usually I do two at a time.<\/p>\n\n\n\n
Well.<\/p>\n\n\n\n
Today I was using it as a baking pan to heat up some cheesy bread. And after two rounds of cheesy bread, it was distinctly giving off the smell of “this pan is too hot”, so I decided to crack an egg into it to cool things down.<\/p>\n\n\n\n
Dear friend, that egg was perfect.<\/p>\n\n\n\n
I hadn’t done much with that brand new pan up until now. No bacon, no nothing except washing it, drying, then lightly oiling it with a paper towel and then using it for toast a few times.<\/p>\n\n\n\n
But that egg didn’t stick in the slightest. At all. <\/p>\n\n\n\n
And you’d think it would be hard to flip an egg in such a small space? But nope! <\/p>\n\n\n\n
Perfection.<\/p>\n\n\n\n
And it cooked fast enough that I don’t think it would be a huge hardship to take the time to cook two eggs.<\/p>\n\n\n\n
I actually think I might use it slightly more often than I thought I would, because the thing about such a small pan and all of it being used is that there is sliiiightly less cooking smell than cooking an egg, or even two eggs, on a “normal” sized skillet.<\/p>\n\n\n\n
Maybe it’s the humidity; maybe it’s just something terribly unholy about Taiwan, but I find that cooking smells linger around for much longer, and are much more annoying than they ever were back in Boston.<\/p>\n\n\n\n
Curry? If you invite curry in, by cooking it of course, it will stay and stay and stay until you scrub the entire kitchen down.<\/p>\n\n\n\n
Let’s not talk about what happens if you fry fish.<\/p>\n\n\n\n
So it’s really a huge plus if using up the entire surface of the pan means less “heated oil” smell. Meaning much less of a shrieking urge, by myself or by family members, to open the window when it’s 36 Celsius outside and they just hiked electricity prices by 50%.<\/p>\n\n\n\n
We’ll see! <\/p>\n\n\n\n
I might decide it’s still a pain and it’s slightly too small for the gas range. With an induction stovetop though…<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
So pans are an interesting beast. Take cakes, for example: you look at an 8 inch cake and think that’s far far too much cake and think maybe half of that would be more than enough, so you buy a 4 inch cake pan… A 4 inch chiffon cake pan, at that. And that 4… Continue reading