Amanda the Great by Amanda El-Dweek for November 21, 2020

PAM. uck.

I use cast iron skillets and a gas stove top. It can be the tools and utensils that can give a variation. It can also be a secret ingrediement your grandmother used. But PAM? He doesn’t really cook, does he?

Maybe you should have used her secret oil called “lard”.

A ‘non-stick’ pan that doesn’t need oil can still be used with oil. Or butter. Or lard. Or even (gasp) PAM.

And it doesn’t look like it will be a quiet riot, either.

Yes, the cooking surfaces and devices can make a massive world of difference for example with the bacon I make in my cast iron frying pan is worlds better than the bacon I put in the oven on an aluminum foil Covered Baking sheet. And Pam and oil or not in the same galaxy, Vegetable Oil would be the superior of the two.

PAM burns too easily to cook anything but eggs. Go ahead and put a little vegetable oil on the griddle.

Lard or butter. None of this veggie oil junk.

What do you use in the stuffing? Mine gets butter and chicken broth, so I’d fry it in butter. Plus, why do they even make ceramic griddles?

This may explain why I haven’t found a decent griddle that I can afford, anymore, because ceramic doesn’t sound like a decent griddle to me. Cast iron would be nice – it would also be $50-75, out of my price range.

Also, you HAVE educated Dan on the shortcomings of Pam, right? That stuff can’t even make good-tasting eggs, and will make clean-up a nightmare after a while. The build-up is YUCK!

I’m really looking forward to your eventual success with this.

I’m a little taken aback by the vehemence against Pam. I don’t use the brand name, but I use the store brand equivalent and it’s very good for certain things. I would not use it for eggs, per another poster, but I would use it to coat an aluminum-foil-covered broiling pan, for instance.

I love Dan’s remark in the last panel!

https://www.youtube.com/watch?reload=9&v=BGLGzRXY5Bw