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Skillets and Cutting Boards

Member Forum >> General Discussion >> Skillets and Cutting Boards

KeithM

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Posted: 1/4/2026 7:14:41 PM
 
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Proprius

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Posted: 1/5/2026 11:50:57 AM
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natural1

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Posted: 1/5/2026 12:11:37 PM
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MAS in Dallas

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Posted: 1/5/2026 1:47:51 PM
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Barbie777

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Posted: 1/5/2026 1:53:57 PM
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Proprius

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Posted: 1/5/2026 5:36:53 PM
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natural1

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Posted: 1/5/2026 6:28:04 PM
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Barbie777

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Posted: 1/5/2026 8:05:02 PM
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Thanks, Proprius and Natural1.

I wasn’t pre-heating the skillet.


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Proprius

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Posted: 1/6/2026 10:41:32 AM
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natural1: add EVO and then add butter as a second fat once the oil is thinned

Great idea…thanks! I’ll give it a try.
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KeithM

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Posted: 1/6/2026 7:35:02 PM
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Thanks for the recommendations on cutting boards and skillets. Also, some good cooking tips. I never thought of a glass cutting board. Wood goes back to the day of built in and sliding out from under the countertop. 


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natural1

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Posted: 1/7/2026 10:12:41 AM
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KeithM

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Posted: 1/7/2026 9:49:29 PM
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Thank you natural1 for the additional information about wooden cutting boards. I ordered a glass cutting board and will test drive it before making a long term decision. 


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Barbie777

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Posted: 1/8/2026 8:34:54 AM
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Natural1, re: "I would use glass if not for the fact it dulls blades quickly."

I have a Wiltshire Stay Sharp knife. Sharpens every time I put in back into its case.
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