Usually, my cooking is pretty simple(like just boiling water
) but last weekend, camping with a friend, I made bacon and then omelettes in a teflon coated aluminum fry pan. No matter how I adjusted the heat, the food right above the gas flame burned - the omelette's stuck and the bacon was crispy in the middle and not-so-done on the ends!!
Now, I love this pan because it's very light
and has a collapsible handle for easy packing - but the heat transfer across the bottom of the pan is really awful!!
I know a heavier pan, like cast iron, or just heavier with a better conductor along the bottom(like the old Revereware) would be better but I haven't found anything without a fixed long handle - and those handles are hard to deal with in tiny cupboards.
So, has anyone heard of some kind of accessory? - l'm thinking of a round disk about the size of the bottom of the pan that would disburse the heat to a bigger area.
Am I crazy?? Would something like that work? Maybe I could find a burner lid from an old wood stove . . . .