Mini skillets?

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Morticia

Morticia

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Anyone use mini skillets for baked eggs or pan bread or any other breakfast item?
They just look so cute! I could see using them just to serve the starter, not even cooking in them all the time.
 
At home we use cast iron skillets and we have two cute ones. Mom uses them to cook eggs in them all the time. These will be a little on the hot side to cook and serve, I think, as they retain their heat. (Though some restaurants do.)
I don't know if that's the kind of skillet you had in mind or not.
 
Duff2014 said:
At home we use cast iron skillets and we have two cute ones. Mom uses them to cook eggs in them all the time. These will be a little on the hot side to cook and serve, I think, as they retain their heat. (Though some restaurants do.)
I don't know if that's the kind of skillet you had in mind or not..
Click to expand...
Yes, the cast iron ones. I was wondering about the heat.
 
Morticia said:
Duff2014 said:
At home we use cast iron skillets and we have two cute ones. Mom uses them to cook eggs in them all the time. These will be a little on the hot side to cook and serve, I think, as they retain their heat. (Though some restaurants do.)
I don't know if that's the kind of skillet you had in mind or not..
Click to expand...
Yes, the cast iron ones. I was wondering about the heat.
.
Click to expand...
Trivets or crocheted hot pads under them
 
I have a couple small cast iron skillets I use to serve table side. I'll warm them and put a folded napkin underneath, but I actually cook separately and place food in the skillet to serve. Keeps food warm. I do it as a sort of table buffet when I have guests that I can't guess what they will want to eat, but I'll tempt them. For example a few days ago, just one couple. I served scrambled egg and chorizo in a little iron pan, with tortillas, and black beans, avocado, etc. in little ramekins. If they are into it, go for it; if they just want just the eggs, easy.
Works. A while back I started serving in the cast iron pans to bikers: big mound of eggs, sausage, potatoes. On the picnic table outside. A meme: kind of country, rustic.
 
Morticia said:
Duff2014 said:
At home we use cast iron skillets and we have two cute ones. Mom uses them to cook eggs in them all the time. These will be a little on the hot side to cook and serve, I think, as they retain their heat. (Though some restaurants do.)
I don't know if that's the kind of skillet you had in mind or not..
Click to expand...
Yes, the cast iron ones. I was wondering about the heat.
.
Click to expand...
The cast iron ones are the only skillets I grew up with. When you first get them brush with oil and heat to "season" the skillet. We don't use soap on them because of the pores. Wash in hot running water with a scrubby. Then put on the stove on high until almost dry. Take a rag and wipe the little tiny bit of water dry and store until next time. The oil from cooking will keep your skillets seasoned without having to season them. We got many compliments on our nice looking skillets and how good the food tasted. We have all sizes even have a corn bread skillet. Corn bread taste wonderful in them! You could try scones in it. This pan you will find at an antique shop or dealer. It has six or eight wedges in a circle. Spray with oil liberally or you will be scrubbing later on which is no fun.
 
We do them somewhat regularly in small cast-iron skillets we bought during a visit to the restaurant supply district of New York City.
Guests love them, and they're easy to make ahead of time and cook. It takes about 20 minutes, so we try and "guess" what time our guests will arrive so they're ready. We can keep them warm for about 30 minutes (we put a pan of water in the warming oven with them so they don't dry out) so we can usually do a good job with them.
Only negative is I still haven't trained staff on the proper way to clean and season them. They keep trying to use soap and I keep having to re-season them.
 
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs.
 
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs..
Click to expand...
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs.
Click to expand...
What about how hot they are? I'm not worried about the table, there are two layers of tablecloth, but worried about someone grabbing the handle. Is it better to keep them warm but cook in something else to avoid burns?
 
We use them for dutch babies (oven puffed pancakes) but we do not serve them in the hot pans....too hot to handle safely. But they always get an ohhh and ahhh when served on individual plates so it is worth the extra clean up.
 
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick.
 
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick..
Click to expand...
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick.
Click to expand...
Found them where?
 
Morticia said:
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick..
Click to expand...
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick.
Click to expand...
Found them where?
.
Click to expand...
http://www.jesrestaurantequipment.com/Hot-Pads-Handle-Holders_c_3637.html
Saw them $1.69 each. Did not look elsewhere. the Amaz were a lot more.
This one is $1.46 ea
http://www.jesrestaurantequipment.com/teflon-hot-handle-holder-golden-teflon-p-778429.html
 
We have two styles of the cast iron ones. Not really skillets ,but one is round the other oval in shape. My husband serves fritattas, baked eggs, souffles, and eggs on top of hash in them. They are very hot so we tell the guests when we set them down. The guests love them. They are the perfect size for an individual serving.
 
gillumhouse said:
Morticia said:
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick..
Click to expand...
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick.
Click to expand...
Found them where?
.
Click to expand...
http://www.jesrestaurantequipment.com/Hot-Pads-Handle-Holders_c_3637.html
Saw them $1.69 each. Did not look elsewhere. the Amaz were a lot more.
This one is $1.46 ea
http://www.jesrestaurantequipment.com/teflon-hot-handle-holder-golden-teflon-p-778429.html
.
Click to expand...
Thanks! Just looked at them.
 
Morticia said:
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs..
Click to expand...
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs.
Click to expand...
What about how hot they are? I'm not worried about the table, there are two layers of tablecloth, but worried about someone grabbing the handle. Is it better to keep them warm but cook in something else to avoid burns?
.
Click to expand...
what we found that seems to work is mini claws they are silicon . Look like small clam shells. Not bulky either. Found them in a cooking shop. The guest use them to hold our hot dishes. I wished I had bought more could of sold them.
 
Morticia said:
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick..
Click to expand...
PhineasSwann said:
We found little potholder slide-ons that go over the handles. Then we put them on a plate with a cork trivet under it. Those, coupled with a "be careful, the skillet is very, very hot" does the trick.
Click to expand...
Found them where?
.
Click to expand...
At the same NYC restaurant store, but the Amazon ones look good too.
 
Morticia said:
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs..
Click to expand...
Samster said:
One of my fave B&Bs uses them and they are a great individual presentation and pretty versatile! They make dutch babies in them and also mini frittatas, as well as the baked eggs.
Click to expand...
What about how hot they are? I'm not worried about the table, there are two layers of tablecloth, but worried about someone grabbing the handle. Is it better to keep them warm but cook in something else to avoid burns?
.
Click to expand...
They make small potholders for the handles which my innkeeper friends use. No problem. They cook and serve in them and place them on another dish for presentation. Link here for an idea.
 

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