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(Epicurious)   Cooking 101: Your most important tool - the 8-inch skillet   (epicurious.com) divider line
    More: Interesting, Tortilla, Crpe, Pancake, Pancakes, 8-inch skillet, Cookware and bakeware, standard 10-inch, Mortar and pestle  
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1092 clicks; posted to Food » on 13 Apr 2019 at 4:01 PM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



63 Comments     (+0 »)
 
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2019-04-13 02:28:22 PM  
This is nothing more than a farking advertisement. EABOD submitter.
Everyone has an eight inch in their kitchen anyway.
 
2019-04-13 02:37:48 PM  

WTFDYW: This is nothing more than a farking advertisement. EABOD submitter.
Everyone has an eight inch in their kitchen anyway.


Yeah, but it's great for....frying small stuff!  WOW!
 
2019-04-13 03:30:11 PM  
What size is best for cartoon violence?

img.fark.netView Full Size
 
2019-04-13 03:30:58 PM  
I prefer a 10, but you do you.
 
2019-04-13 03:37:01 PM  

MaudlinMutantMollusk: I prefer a 10, but you do you.


This.

Also, the same answer to AntiM's question.
 
2019-04-13 03:43:55 PM  
Got a Lodge 10 inch; I was thinking of buying a sanding drill bit to polish it down to a smooth finish and then season it, but I'm kinda lazy. I'll get around to it some day.
 
2019-04-13 03:53:37 PM  

MaudlinMutantMollusk: I prefer a 10, but you do you.


If you can handle 10, you certainly can handle 12.

8 is pointless, cute, but pointless.
 
2019-04-13 03:54:48 PM  

BigBurrito: MaudlinMutantMollusk: I prefer a 10, but you do you.

If you can handle 10, you certainly can handle 12.

8 is pointless, cute, but pointless.


Oops, wrong thread.
 
2019-04-13 04:05:47 PM  

BigBurrito: MaudlinMutantMollusk: I prefer a 10, but you do you.

If you can handle 10, you certainly can handle 12.

8 is pointless, cute, but pointless.


My brother's mother-in-law has an 18 inch griddle, but she asks me to use it whenever the whole family gets together. I don't know what that's supposed to mean, either.
 
2019-04-13 04:06:24 PM  
Yes, I love an 8 inch skillet.
It's a great too.
But calling it the most important one is sadly hyperbolic.

A saute pan is also hugely important.  And, if you can make it in an 8 inch skillet, you can probably make it in a saute pan.

A 2 qt sauce pan is also a great tool.
So is an 8 qt stock pot.

And bear with me here, but if you can cook it in an 8 in skillet, you can probably cook it in a sauce pan, or stock pot.  It's not easy, but I've made eggs in a sauce pan because my skillet was dirty and I was lazy.

What you can't do, is make enough pasta sauce for 8-10 people in an 8 inch skillet.   At least, not in a couple of hours.  I suppose you could do it.... In a week.
 
2019-04-13 04:16:50 PM  
8-inch skillet is used for frying eggs in this house. It's not useless. All the others get much usage as well. We don't eat out or do carry out very often. We like our home cooked food from scratch. We know what we're eating.
 
2019-04-13 04:21:25 PM  
My favorite, the 6" boner.

images-na.ssl-images-amazon.comView Full Size
 
2019-04-13 04:32:21 PM  
Yeah, about that.

The most important tool is your chef's knife.
 
2019-04-13 04:35:45 PM  
Nothing says 'I cook for one' like an 8" skillet. Try feeding a family with one. And btw, if you like your crepes that pathetically small, you don't deserve em.
 
2019-04-13 04:42:58 PM  
My 8 incher is more of a sauté pan or something so it sits covered on the stove full of oil till sumptin needs fryin. The sides are too damn high!
 
2019-04-13 04:45:38 PM  

BigBurrito: MaudlinMutantMollusk: I prefer a 10, but you do you.

If you can handle 10, you certainly can handle 12.

8 is pointless, cute, but pointless.


For both of you:

img.fark.netView Full Size
 
2019-04-13 04:49:22 PM  

gopher321: Got a Lodge 10 inch; I was thinking of buying a sanding drill bit to polish it down to a smooth finish and then season it, but I'm kinda lazy. I'll get around to it some day.


It's definitely worthwhile to do that, but do it outside on a breezy day.  The first pan that I ground/sanded was a Lodge cast iron chef's pan, which I worked on in the shop.  When I was done, I looked like a coal miner at the end of shift.
 
2019-04-13 04:51:02 PM  
i.ebayimg.comView Full Size


I have this one, it was only $9.99.  The only downside is that it has "Bobby Flay" stamped into the bottom.  But, it's solid and every bit is good as the $100 one advertised.
 
2019-04-13 04:53:40 PM  
I got a neat skillet at a garage sale - it's about twice as deep as my regular 10 inch skillet. I'm going to re-season it when I get the time - it looks like it was never done right in the first place.
 
2019-04-13 04:59:57 PM  

gopher321: Got a Lodge 10 inch; I was thinking of buying a sanding drill bit to polish it down to a smooth finish and then season it, but I'm kinda lazy. I'll get around to it some day.


It's probably easier to check thrift stores and estate sales. I have thought about doing that to the couple of lodge pans and never got around to it then was given an old pan with a smooth finish and realized how incredibly heavy the lodge stuff is, for no reason, I don't think I've taken them out since
 
2019-04-13 05:07:57 PM  
Jesus h christ I'm 42 and never knew a frying pan is called a skillet. I thought a skillet was a heavy pan with ridges.

We have two 8 inch ones. Mostly used for frying eggs and omelettes. We also have two 10 inch, and two paella pans one I'd guess is at least 14 and the other 20 - it makes enough paella for 14 with left overs.

/My wife is Spanish, it's good paella.
//She also makes great fideua in them
///I get to clean them when she's done...
 
2019-04-13 05:12:36 PM  

WTFDYW: 8-inch skillet is used for frying eggs in this house. It's not useless. All the others get much usage as well. We don't eat out or do carry out very often. We like our home cooked food from scratch. We know what we're eating.


We've got two, a non-stick and a stainless steel.  The non-stick sees more use, but for browning meat and scrapping the residue together for a sauce, stainless steel is great.
 
2019-04-13 05:42:47 PM  

SloppyFrenchKisser: My favorite, the 6" boner.

[images-na.ssl-images-amazon.com image 679x679]


That's not a boner...

i.pinimg.comView Full Size
 
2019-04-13 06:16:58 PM  

blastoh: Yes, I love an 8 inch skillet.
It's a great too.
But calling it the most important one is sadly hyperbolic.

A saute pan is also hugely important.  And, if you can make it in an 8 inch skillet, you can probably make it in a saute pan.

A 2 qt sauce pan is also a great tool.
So is an 8 qt stock pot.

And bear with me here, but if you can cook it in an 8 in skillet, you can probably cook it in a sauce pan, or stock pot.  It's not easy, but I've made eggs in a sauce pan because my skillet was dirty and I was lazy.

What you can't do, is make enough pasta sauce for 8-10 people in an 8 inch skillet.   At least, not in a couple of hours.  I suppose you could do it.... In a week.


As far as I can tell, it was subby that gave it that title. The headline doesn't match the article.

I actually agree with all of the reasons listed in the article. However, if I were to recommend a single cooking vessel, then dutch oven is the way to go.
 
2019-04-13 06:17:38 PM  
Either this lady doesn't know the proper way to measure a skillet (across the top), or she is a very small eater. There's not much you can fry in an 8" one, maybe a single grilled cheese, or fried egg, but even then I would use a 10" so there's more room to slide a spatula under it.

The only thing I use mine for on a regular bases would be when I'm cooking just one of these:

img.fark.netView Full Size
 
2019-04-13 06:35:22 PM  

Joey Jo Jo Jr Shabadu: blastoh: Yes, I love an 8 inch skillet.
It's a great too.
But calling it the most important one is sadly hyperbolic.

A saute pan is also hugely important.  And, if you can make it in an 8 inch skillet, you can probably make it in a saute pan.

A 2 qt sauce pan is also a great tool.
So is an 8 qt stock pot.

And bear with me here, but if you can cook it in an 8 in skillet, you can probably cook it in a sauce pan, or stock pot.  It's not easy, but I've made eggs in a sauce pan because my skillet was dirty and I was lazy.

What you can't do, is make enough pasta sauce for 8-10 people in an 8 inch skillet.   At least, not in a couple of hours.  I suppose you could do it.... In a week.

As far as I can tell, it was subby that gave it that title. The headline doesn't match the article.

I actually agree with all of the reasons listed in the article. However, if I were to recommend a single cooking vessel, then dutch oven is the way to go.


A Dutch oven is a solid choice, lodge makes a combo Dutch oven where the lid is a skillet. It's heavy as fark but... I really need to pick that up from the ex. First thing I bought, after toilet paper, when I moved into my new place was a cheap ass 10" nonstick saucier, from the hardware store. I can't bake with it, plastic handle, but that's it's only failing. And if it starts to peel, fark it, I think it was about ten bucks
 
2019-04-13 06:38:31 PM  
6 inches is big enough.
 
2019-04-13 06:38:59 PM  

SloppyFrenchKisser: My favorite, the 6" boner.

[images-na.ssl-images-amazon.com image 679x679]


That's Chef's Knife! This is a 'boner':

img.fark.netView Full Size
 
2019-04-13 06:40:21 PM  
I used to have an 8" pan but I chucked it when I bought a 10'.
 
2019-04-13 06:43:39 PM  
I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...
 
2019-04-13 06:47:51 PM  

BigBurrito: MaudlinMutantMollusk: I prefer a 10, but you do you.

If you can handle 10, you certainly can handle 12.

8 is pointless, cute, but pointless.


Makes perfect corn bread.
 
2019-04-13 07:07:29 PM  
Going to need to see more pictures of your 8" boners, guys.
 
2019-04-13 07:12:02 PM  

bratface: I used to have an 8" pan but I chucked it when I bought a 10'.


You must have a big kitchen.
 
2019-04-13 07:16:35 PM  

gopher321: Got a Lodge 10 inch; I was thinking of buying a sanding drill bit to polish it down to a smooth finish and then season it, but I'm kinda lazy. I'll get around to it some day.


I always thought skillet = cast iron and everything else is just a pan. Learn sumpin new every day.
 
2019-04-13 07:30:09 PM  

Chariset: Going to need to see more pictures of your 8" boners, guys.


I don't want to be permabanned.
 
2019-04-13 07:38:40 PM  
#4 is all you need to know about the target demographic for this article
 
2019-04-13 08:15:04 PM  

unyon: Nothing says 'I cook for one' like an 8" skillet. Try feeding a family with one. And btw, if you like your crepes that pathetically small, you don't deserve em.


Just depends on the family needs. I have an ex with two kids. One is autistic, the other isn't. In practical terms, that meant two separate kid breakfasts every morning. Small pans were a godsend. Easier to manage several cooking at once while not wasting food and, lastly, quicker to clean.
 
2019-04-13 08:26:52 PM  

FrancoFile: Yeah, about that.

The most important tool is your chef's knife.


My sister got me a Henckel chef knife years ago for Christmas and it might be my favorite gift ever.
 
2019-04-13 08:28:04 PM  

skiinstructor: I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...


Pick up a cast iron dutch oven if you don't have one, they are wicked useful.
 
2019-04-13 09:31:28 PM  

discgolfguru: skiinstructor: I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...

Pick up a cast iron dutch oven if you don't have one, they are wicked useful.


Missed a thrift shop opportunity cause i didnt have enough cash on hand, they do turn up occasionally. Probly not gonna find one of those in the trash...
 
2019-04-13 09:51:50 PM  
If you really want to get things cooking you'll need to whip out your 12" Skrillex...

img.fark.netView Full Size


/wub-wub-wub-wub
//Ooooontz!
///wub-wub-wub...
 
2019-04-13 10:09:49 PM  

Yeast No 7: bratface: I used to have an 8" pan but I chucked it when I bought a 10'.

You must have a big kitchen.


No, it was old & one less thing to wash. The 10" calphalon works for almost everything. I do have a large square non-stick griddle for pancakes, french toast, grilled sandwiches, etc.
 
2019-04-13 10:24:59 PM  

discgolfguru: FrancoFile: Yeah, about that.

The most important tool is your chef's knife.

My sister got me a Henckel chef knife years ago for Christmas and it might be my favorite gift ever.


I ordered their 10" chefs knife and was so excited when I got it. Turns out the blade is thin and too flexible. The edge was ground to different angles, and the tang edges were sharp and sticking out of the handle. Thing was just a dangerous toy.

Glad yours worked out for you.
 
2019-04-13 10:57:07 PM  

skiinstructor: discgolfguru: skiinstructor: I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...

Pick up a cast iron dutch oven if you don't have one, they are wicked useful.

Missed a thrift shop opportunity cause i didnt have enough cash on hand, they do turn up occasionally. Probly not gonna find one of those in the trash...


I have a couple that used to be my grandmother's, and I doubt she bought them new. I've made everything in them. Roasts, chicken, stews, baked beans, biscuits, cakes. When you get one, you'll be looking for new ways to use it. Enjoy!
 
2019-04-13 11:27:15 PM  

Notabunny: skiinstructor: discgolfguru: skiinstructor: I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...

Pick up a cast iron dutch oven if you don't have one, they are wicked useful.

Missed a thrift shop opportunity cause i didnt have enough cash on hand, they do turn up occasionally. Probly not gonna find one of those in the trash...

I have a couple that used to be my grandmother's, and I doubt she bought them new. I've made everything in them. Roasts, chicken, stews, baked beans, biscuits, cakes. When you get one, you'll be looking for new ways to use it. Enjoy!


I used to have my grandmother's old cast iron 'Swedish pancake' griddle (loved that thing, although that was the only thing I used it for, didn't want to contaminate it with other stuff). I would love to have another regular cast iron pan again. I live in an old apartment building & the smoke detectors are really sensitive. My gas stove has a fan but it isn't the best, when I make anything that smokes even a little it will go off (I usually have a 'stand fan' near where the smoke detector is so I can aim it at the smoke detector just in case it goes off). So trying to season a 'new' pan would be a pain in the ass.

Want ones like this again:

img.fark.netView Full Size


Swedish pancake griddle:

img.fark.netView Full Size
 
2019-04-13 11:35:06 PM  

NINEv2: discgolfguru: FrancoFile: Yeah, about that.

The most important tool is your chef's knife.

My sister got me a Henckel chef knife years ago for Christmas and it might be my favorite gift ever.

I ordered their 10" chefs knife and was so excited when I got it. Turns out the blade is thin and too flexible. The edge was ground to different angles, and the tang edges were sharp and sticking out of the handle. Thing was just a dangerous toy.

Glad yours worked out for you.


Chef knives with bolsters are for people who don't know how to hold a knife, the best German chefs knife is a Japanese Gyuto.

Oddly enough, my favorite short Nakiri is a German Wusthof.  Go figure.
 
2019-04-13 11:35:47 PM  
toasting nuts- check
tortilla size to par fry - check
And perfect for frying up some breakfast sausage links and patties.
 
2019-04-13 11:52:11 PM  

bratface: SloppyFrenchKisser: My favorite, the 6" boner.

[images-na.ssl-images-amazon.com image 679x679]

That's Chef's Knife! This is a 'boner':

[img.fark.net image 680x392]


/\ This
 
2019-04-13 11:52:21 PM  

bratface: Notabunny: skiinstructor: discgolfguru: skiinstructor: I have a collection of cast iron pans- 14 inch griswold, 2 12 inchers, 4 ten inchers, an 8 inch, 6 inch, a big wok, and the round flat griddle with a handle. All perfectly smooth ( found them that way) and nicely seasoned. An identical 14 inch griswold is for sale at a local antique shop for about 700 bucks. I didn't pay a dime for my collection because theyre all rescues from the dumpster or trashcan over the last 30 years.
People dont understand how to use cast iron, so they get frustrated with them and toss them out.  My favorite is the six and 8 inchers and the griddle, i can cook a few sausages and saute a small amount of onion, theyre very convenient.
With all that said, some time ago i got a nonstick wok with a handle and glass lid, it's my go-to pan for breakfast and stirfries.

Get a metal spatula for the cast iron, they last forever. use a nylon one to on the nonstick to prevent scratching the teflon, and itll last a long time but not forever...

Pick up a cast iron dutch oven if you don't have one, they are wicked useful.

Missed a thrift shop opportunity cause i didnt have enough cash on hand, they do turn up occasionally. Probly not gonna find one of those in the trash...

I have a couple that used to be my grandmother's, and I doubt she bought them new. I've made everything in them. Roasts, chicken, stews, baked beans, biscuits, cakes. When you get one, you'll be looking for new ways to use it. Enjoy!

I used to have my grandmother's old cast iron 'Swedish pancake' griddle (loved that thing, although that was the only thing I used it for, didn't want to contaminate it with other stuff). I would love to have another regular cast iron pan again. I live in an old apartment building & the smoke detectors are really sensitive. My gas stove has a fan but it isn't the best, when I make anything that smokes even a little it will go off (I usually have a 'stand fan' near where the smoke detector is so I can aim it at the smoke detector just in case it goes off). So trying to season a 'new' pan would be a pain in the ass.

Want ones like this again:

[img.fark.net image 250x193]

Swedish pancake griddle:

[img.fark.net image 750x750]


The very griddle i found discarded, i love mine. Heck you can HAVE one of my pans, i only have 4 burners to cook on...
 
2019-04-13 11:56:23 PM  

WTFDYW: Chariset: Going to need to see more pictures of your 8" boners, guys.

I don't want to be permabanned.


Show me your 8" tool, then
 
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