红烧肉十分钟，这个牛大了吧？

俺都用了好几年了，一点感受，也就是做的结实，Fissler能干的，十五欧元的杂牌都能干到

上个Fissler中式炒锅，配Miele红外炉，红烧个猪肉至少也要一个多小时，和以前的杂牌过没啥区别，就是赶上打折的时候，比杂牌的还要便宜就顺便来了一个

德国-菲仕乐,保你用了会上瘾.

在鲁朗头一次见这石锅，后来回广东一次吃饭也见用这个了。

要不是这东西沉真是想从※※带一个回来，说是从哪个山上搬回来的石头，想不起来了。

日本买来的玉子烧锅, 涂层里外都有. 我里外烧了好几次,虽然破了相,但是用起来放心多了.

你那个石头锅太重了. 而且担心有什么不良物质析出. 用铁煲比较好.

认同  我都是烧掉了不粘涂层再用的.

这种东西我现在也有一种简单的家用版在用，但可惜深圳家的炉头调节性比较差，火源的旺度不太能微调，还在适应中

只是好奇用石锅会有什么效果

可以干炒的....不过你炒咖啡豆直接用两个笊篱扣起来（两者顶端用铜丝拧起来做成合页状）在煤气上或者炭上旋转着炒炒更好.

很多人认为有炭吸附到咖啡豆上，有助于增加咖啡的水合性.

炭烤肉特别的可口 沃特卡比别的酒温润都是由于炭原子...
______________________________________
台湾一般都是直接用煤气烘烤咖啡豆的________把咖啡豆装入一个上面很多孔的转桶里底下直接煤气加热.

呵呵 你牛....

俺偷个豆友的片子上来，看看牛肉泡后冷藏的色泽和润度

早思密达的肉肉就是介锅样子.

肉因油而靓丽多彩，因短期的陈化而如此的温润且无渣.

http://www_douban_com/photos/photo/450043530/  在此感谢鱼点点.

又及：

按我下面的弄法直接从冰箱里拿出来吃肯定比瑞士的生牛肉日式的和牛生拌要可口的多.

配料：冰过的葱丝萝卜丝 蘸水 日式的柴油或者最好的发酵的生抽一两滴醋，旁边带点辣根儿.

[lynx525 编辑于 2010-05-14 23:41]

[2010-05-14 23:46 补充如下]

用生抽必须加糖.......................

很有道理，尤其是铁锅，旧铁锅又漂亮又不粘还不锈

中餐里面用生铁炒锅才需要热锅冷油，是为了防粘的。

Seasoning is a process used to protect bare cast iron and carbon steel[4] cookware from rusting, provide a non-stick surface for cooking, and prevent food from interacting with the iron of the pan. This is a process similar to bluing (steel), forming an oxidizing chemical reaction with iron on the surface selectively forming magnetite (Fe3O4), the black oxide of iron (as opposed to rust, the red oxide of iron (Fe2O3)). Black oxide provides minimal protection against corrosion, however, unless also treated with a water-displacing oil to reduce wetting and galvanic action.

Seasoning is a three-step process, involving cleaning the cookware to expose the bare metal, applying a layer of animal fat or vegetable oil, and heating the cookware to bond the fat to the metal.[5] Seasoning also occurs as a natural by-product of using the cookware to cook foods that deposit oils or fats on the pan.

New cast iron that is not pre-seasoned is often sold with a protective coating (wax or shellac). This coating must be removed (typically by scouring) to expose the bare cast iron surface before the pan is seasoned.[6] For already-used pans that are to be re-seasoned, the cleaning process can be more complex, involving rust removal and deep cleaning (with strong soap or lye,[7] or by burning in a campfire or self-cleaning oven)[8] to remove existing seasoning and build-up.

Fats and oils typically used for seasoning include lard, hydrogenated cooking oils such as Crisco, and palm or coconut oil (in general, oils that are high in saturated fats).

Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would cause rust to form. Some cast iron users advocate heating the pan slightly before applying the fat or oil to ensure that the pan is completely dry and to open "the pores" of the pan.[9][10]

Newly seasoned cast iron will have a dark brown coating. If the seasoning process is repeated, or after prolonged use, this coating will turn glossy and black, and the non-stick properties of the pan will further improve.

特氟龙200度开始pyrolyze，lab里面为了避免干扰应该尽量避免。不过说实话，有时候油浴超过200度了，特氟龙包的stirrer还是放在里面。

一般上认为250度左右分解出来的物质对人体基本无害，不过还是应尽量避免空烧特氟龙涂层的锅。

有时候不是忘记了。 中餐里有的菜要热锅冷油，先把锅空烧到很热 再加油。

我记得特氟龙270度已经是彻底分解的温度了，我在lab用的特富龙器皿使用温度上限就200度

不是，28cm Injoy special edition Schmorpfanne也是50欧，所以我才猜是这个。

没有电饭锅好吃,因为有锅巴.
做花色饭还可以.

[没定拆哪儿 编辑于 2010-05-14 00:53]

看了。

瑞典的设计真厉害： 我看台湾人也用他们的酱汁锅....

http://www_skeppshult_com/sv/product/prodcat/grytor_kastruller/

http://www_skeppshult_com/media/ul/0610WB.jpg  

这锅做饭也比电饭煲好吃得多..