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Originally posted by pollyhyper:
[B]Is an oven-proof skillet the same thing as a "dutch oven"?
(giggle, giggle, snort, snort)
hehee. dutch oven.
Really, though, is it?[B]

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I would say no. A dutch oven is a tall & deep that can be used to make soups, stews, roasts, etc. A skillet is short in height.

An oven-proof skillet (or dutch oven) is one that can go in the oven for long periods of time and can withstand the heat of the oven. Since skillets can have plastic handles, putting them in the oven would melt them or the skillet could possibly warp if it's really cheaply made.

I have a set of pans from eons ago and if I have to put them in the oven (for a short time) or under the broiler, I just wrap foil around the plastic handle. But I do have a much nicer set with metal handles and can easily be used in the oven without issues.

Is it ok to use steel wool pads on rusting not-non-stick oven pans, such as a metal enchilada dish or a cheap no-teflon cookie sheet? Why do these things always start rusting on me? Oh well, guess I should wash my dishes right away ...

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Originally posted by pollyhyper:
Did ANYONE get the dutch oven joke/reference?
Or is it just a regional expression?

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Originally posted by muppet_girl:
Dumb kitchen question du jour:

Is it ok to use steel wool pads on rusting not-non-stick oven pans, such as a metal enchilada dish or a cheap no-teflon cookie sheet? Why do these things always start rusting on me? Oh well, guess I should wash my dishes right away ...

Any help?

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To help with the rust, make sure that you keep them really dry when they are stores. If they are even a little wet, you can start to have problems.

And Pollyhyper, I didn't get the Dutch oven joke either. I'm really curious, though.
And though it's been pointed out, skillets are not the same as a dutch oven. A dutch oven is usually a large pot, 5 quarts or more. They are not as deep as a regular stockpot, and always have a fairly tight sealing lid. They are specifically designed to go from stovetop to oven, so that, for example, you can brown a roast on the stovetop, then finish cooking it in the oven. I have 2 Dutch ovens (a 4 quart and a 7 quart) both Calphalon hard-anodized and I love them like crazy.

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Originally posted by meggo:
I got it!!

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Originally posted by amie:
How do you pronounce quesadillas?

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Well - I'm sure it's not the authentic way to pronounce it - but I say
KAY sa dee yas.

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Originally posted by meggo:
Well - I'm sure it's not the authentic way to pronounce it - but I say
KAY sa dee yas.

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Originally posted by meggo:
And a dutch oven - I believe is when some farts under the covers, stuffs your head under said covers, makes the covers close around you and says "DUTCH OVEN!"... but I only hear this is what they are - I could be wrong.

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Originally posted by pollyhyper:
You are correct! And may you never suffer one.

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Originally posted by meggo:
Hubby knows I'll pummel him if he does this - it's bad enough that he is the gasiest person I've ever met!

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Is it salted or unsalted? How much of it do you have and how parsimonious do you want to be with it?

Epi, it is (or was, rather) an 8 oz. package; now it's more like 6 oz. Not really enough to use in many butter-based baked recipes. As for being salted, it is. Here's the blurb describing the salt with which it is salted:

"Fleur de Sel is a rare and sophisticated salt from France, very hard to procure. Isigny artfully incorporates this sophisticated product to their already divine golden butter, for an astonishing subtly salted creation."

melt 2 Tbsp butter in a small pan, and cook until it's slightly brown, shaking occasionally (don't use a pan with a dark inside, like a nonstick pan, b/c you won't be able to tell when it's browned). remove from heat, add 2 tsp of soy sauce and 1 tsp of balsamic vinegar.

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Originally posted by gemini:
"Fleur de Sel is a rare and sophisticated salt from France, very hard to procure. Isigny artfully incorporates this sophisticated product to their already divine golden butter, for an astonishing subtly salted creation."

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bbq pork recipe

another
and another

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Originally posted by Drea D:
Sugar, spices and red food coloring.

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