Reddit Reddit reviews HIC Harold Import Co. Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2"

We found 39 Reddit comments about HIC Harold Import Co. Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2". Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Spatulas
Home & Kitchen
Cooking Utensils
HIC Harold Import Co. Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2
Heirloom quality built, 4 inch by 2.5 inch, pancake turnerHigh quality stainless steel working endSturdy walnut handle attached to tang with 2 rivetsThe Dexter Edge, the right solution since 1818"Made in the USA"
Check price on Amazon

39 Reddit comments about HIC Harold Import Co. Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2":

u/[deleted] · 127 pointsr/Cooking

Lodge is a proven manufacturer, which is really all you need in cast iron. It's pretty straight forward stuff, so you want a brand that has no quality issues with the forging casting.^1 Their preseason is good, but don't expect to cook eggs on it first thing. Cornbread should be OK out of the box with plenty of fat.

That said, don't expect the iron the be silky smooth. The biggest complaint I've seen is that it's nothing like their mom's 2 generation old Griswold, which you could "slide eggs off of". I've never seen a brand new Griswold, as neither have most people today, but I guarantee that most of the smoothness came from just using it everyday for years.^2 Buy a good stainless turner. I personally like this one. It's sharp, and it's got a lot of flex but just enough rigidity to keep it from permanently bending, which is perfect for a cast iron skillet.

So, don't be bothered by all the stuff you see online about using flax oil and baking it for 500 degrees for hours and hours. Buy it, rinse it, cook some bacon in it. Just use the damn thing. Pioneers crossed the country through all manner of hell with them hanging off their wagons. They survived that, they can survive the domestic kitchen.

EDIT: ^1 I'm dumb sometimes.

^2 Also, people that know more about this stuff than I do disagree with this statement, as Griswolds and the like were given a smooth finish at the factory, and Lodge isn't. Whether or not a baby's-ass-smooth finish is necessary, I would personally still say is up for debate. It ultimately depends upon what you want to cook in the thing. I may buy a small Wagner to see the difference for myself.

u/AsherMaximum · 28 pointsr/AskCulinary

Yes, it will be fine. Although some may disagree.

I prefer steel spatulas actually; I think they help even out the seasoning that is slowly building. I use mine for scraping off any burnt items as well.
I have a #9 pre 1942 griswold pan that was unseasoned when I bought it, and it has built up an incredibly smooth surface, almost like glass.

I use this spatula (and another one that is the same but a smaller size). Love the wood handles. I sanded the end a little smoother than it was when I got it, and I periodically wipe it down with cutting board oil (mineral oil).

*edit:
I would add that it probably should only be a flat spatula/turner, as a rounded one will create a small point of contact and could possibly harm the seasoning.

u/BungleSim · 22 pointsr/Pizza

I used the dough mix from Detroit Style Pizza Co. and the 10x14 pan from them as well. I would have to weigh the dough mix to figure out what's in it but there is a big pack of flour (not sure what kind but I'm assuming AP would work fine) (EDIT: 3 cups flour but I can't determine how much salt) and a small pack of yeast and sugar. The yeast did not activate so I ended up using my own and eyeballing what was in the packet. Turned out to be about 1 teaspoon of yeast and about 1/2+ teaspoon of sugar.

Dough

  1. Let yeast and sugar activate in 1 cup of warm (95 degrees F) water for 10 minutes or until frothy
  2. Add water/yeast/sugar to 3 cups flour in large mixing bowl, mix with wooden spoon until ball is formed
  3. With oiled hands, kneed dough ~20 times
  4. This step isn't necessary but I made the dough ahead of time and put it into the fridge for 24 hours. Can refrigerate up to 48 hours.
  5. If refrigerated dough, take out of fridge and let sit on counter for an hour
  6. Oil pan and spread dough out to all edges. Cover pan with plastic wrap and let dough proof in warm area for 3 hours.

    Sauce - I use Jersey Italian Gravy Pizza Sauce as it tastes great and saves me time if I don't feel like making it myself

    Cheese - I use a 50/50 mix of dry aged, whole milk (full fat) mozzarella and muenster cheese

    Pepperoni - I think the best pepperoni on a pizza is the kind that curls up and chars at the edges to form little grease cups. I will have to look at the label when I get home to find out which brand I used but this one I used Carando pepperoni and it worked really well. I always refer to /u/J_Kenji_Lopez-Alt's study on pepperoni curl. My slices were about 2-3mm thick.

    Method

  7. Instructions say to preheat oven to 450 degrees F, but I always do 500 degrees F.
  8. After dough has proofed and you've heated the sauce up in a pan, spread sauce on dough going almost all the way to the edge. Some would say this isn't authentic Detroit style, but I'm from Detroit so shut up. You can do it this way or you can skip to step 3 and put the sauce on after it comes out of the oven. I don't care.
  9. Shred and spread cheese liberally over the entire pizza from edge to edge and corner to corner. You really shouldn't be able to see much of the sauce beneath.
  10. Add toppings. Pepperoni to the edges!
  11. Pop into oven for 15-18 minutes or until cheese has browned on top in spots. If the cheese is still consistently white then it's not done!
  12. Use a metal spatula to break the now caramelized cheese from the perimeter of the pan and slide the pizza onto a cutting board.
  13. Slice and enjoy your masterpiece!

    EDIT: I used Carando pepperoni and there were 3 cups of flour in the packet but I don't know how much salt is in there.
u/larrisonw · 16 pointsr/BuyItForLife

Ask and you shall receive: Dexter-Russell

Some things are a little ridiculous, but a good spatula is not one of them.


Edit: I made an assumption that you wanted a "spatula" like a pancake turner, which I believe is a misnomer. These, I believe, are true spatulas...

u/mahhaq · 14 pointsr/BuyItForLife

Most likely problem: You are using the wrong spatula.

Once teflon pans went mainstream, a lot of stores stopped carrying proper spatulas for anything but teflon. You want something like this: http://www.amazon.com/Dexter-Russell-2-5-Inch-Stainless-Walnut-Pancake/dp/B002CJNBTO

Why? The sharp stainless cuts the food off the pan, allowing carbon to build up and smooth the surface of the pan. After a period of use the pan becomes smooth and the non-stick properties develop to the point where you could use a plastic spatula, but don't.

Don't use a silicone or other plastic spatula that was designed to protect teflon. Don't use a thick rigid BBQ/commercial griddle turner designed to work on large very flat surfaces instead of a 10" frying pan. Use a thin, flexible, sharp stainless steel spatula that was designed for small pans with metal surfaces.

u/unkilbeeg · 10 pointsr/castiron

I'd recommend against the sharp corners on your spatula. Too much chance they will dig in to the corners and gouge perfectly good seasoning.

But you've got the right idea other than that. This is the spatula I use, exactly in the manner you describe.

u/Ezl · 9 pointsr/castiron

This is my go to spatula, FYI. Works fine with CI. Also, I have multiple Lodge pans, including 2 10.25" which I use often multiple times a day. You'll enjoy them. Also, despite what you've heard you can use soap and scrubby sponges. Basically, the only thing I do differently that cleaning any pan is drying thoroughly and using a very light coating of oil.

https://www.amazon.com/gp/product/B002CJNBTO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/Barefoot_J · 8 pointsr/castiron
u/TheWaywardBus · 6 pointsr/castiron

I've been using this, works great. Looks very similar to OP's, but without the bevel along the edges.

u/rainbowjaw · 5 pointsr/ZeroWaste

like I said, the main concern is to create an extremely flat surface. I see a lot of people using wood spatulas or plastic spatulas in fear of ruining their surface, but this is the opposite of what you want to do.

When you use a completely flat metal spatula (like this guy) it scrapes over the surface evenly, allowing the microscopic holes to stay filled with carbonized grease (the "seasoned" surface), and removing the the bumps. Having a textured surface, even at a microscopic level, is what causes food to stick to the pan.


If your food is sticking to your pan, in my experience it's because it is not flat. I use this type of spatula every time i cook, and scrape the pan as a first cleaning step.

That being said, seems like there is a lot of tradition in the different ways people keep their pans, and probably more than one way works. This way has just proven to me to be the most efficient, I never have to resurface my pans (baking it with oil), and my food never sticks.

u/bks33691 · 5 pointsr/castiron

This is the spatula I use in my pan. It's awesome, has held up very well too. I scrape the heck out of my pan when I'm cooking in it, and I scrape gunk out of it after I cook too, all with that spatula.

u/wonder_er · 5 pointsr/financialindependence

Dude. Cast iron is the way to go! Love my skillet. My only suggestion is to get a metal "cookie turner" or "pancake flipper" as your spatula. Cast iron is not quite as stick-free as teflon, and it can be a bit harder to clean.

I use one of these and it lets me manage eggs, bacon, steak, etc. no problem.

It helps with cleaning the skillet too.

Oh, if you have food stuck to your skillet, just put some water in it and boil it for a few minutes. It'll come right off.

Congrats on the salary, congrats on the cast iron!

u/englishmuff · 5 pointsr/castiron

I have to agree with cboss911 on one thing. It seems to be either about cooking or seasoning. I'd prefer to cook with my skillets. What good is a seasoned skillet if you don't cook. But if you cook, a skillet will season by itself while you benefit from the food.

But here's how I clean (or don't clean) mine. After making a dish, casserole, bread, or bacon or whatever...I wipe out the pan with a paper towel or terri cloth. Then I warm up the pan again with a little oil spread around with a silicone basting brush while I do the other dishes. Then I wipe it out again. Sometimes I scrape it. If there is anything that needs scraped I use oil and a metal turner to scrape it off. It will eventually smooth the surface especially on rough Lodge skillets. I love my results. I'm not saying other methods are bad, there are many. Find the one you like. I've shared my favorite with you. Happy Cooking! (as opposed to happy seasoning)

Oh! Almost forgot. Eggs should slip right out of the pan as if it were teflon! Don't be afraid to use Pam either. It doesn't hurt anything and sure helps if you are in a sticky situation.

u/Xeroproject · 4 pointsr/castiron

A good metal spatula with rounded corners. Scrapes all of that right off, and works to polish and smooth down the bottom of the pan every time you use it. The plastic scrapers others mentioned are good too, but for tough jobs I like to have a metal spatula around. Other benefits is you can use it on the pan while its still hot.

u/cobramaster · 3 pointsr/castiron

As far as tools, all I need is a nice metal spatula. Wood is good too for certain things but silicone and plastic I find unnecessary.

My tips:

Buy a really old quality skillet and griddle.

Avoid cooking large volumes of tomato and wine and other acidic foods.

No water.

u/davidrools · 3 pointsr/BuyItForLife

I've been using a Lodge that I bought new on Amazon for about the same time. Likewise, I crack and egg on it dry (though it's never really bone dry...it always has a bit of a sheen to it from the seasoning).

I struggled for a while using cast iron until I bought a really nice turner that would effectively scrape the iron clean and eliminate almost all need to wash with soap and water.

I could mill the bottom of my pan smooth, but I don't see any need to whatsoever. There is one annoying little clump of iron that my turner catches on sometimes, so I'll probably grind that off eventually. So if you're shopping in a store, check for that and avoid it if possible.

btw this is the turner I use, which I would consider BIFL if you take care to hand wash and immediately towel dry after each use.

u/burghschred · 3 pointsr/castiron

Dexter Russel makes some nice ones. Here

u/Remo-Williams · 2 pointsr/Paleo

Shell out for a good metal turner. Then put water in the pan, bring to a boil and run the turner across the bottom to pick up straw bits of food. Empty out the water and food bits, and wipe down and dry on the stove. Add a bit more fat if you want.

u/Thujone · 2 pointsr/AskCulinary

This Dexter is the only spat you will ever want for your cast iron.

u/e42343 · 2 pointsr/castiron

I've never used a lye or vinegar bath so I can't provide any real info. I've only used the oven's self clean cycle (1 time) and electrolysis (many times and am still going strong). I'll focus on your #4 question; cooking utensils.

I absolutely love my Dexter 4 by 2.5" spatula. It is the only spatula I use with my cast iron. There is nothing wrong with using metal utensils. I use mine to scrape the cooked on crud when cooking and cleaning. Don't worry about scratching the seasoning. Seasoning is cooked on. If it scratches, keep cooking and it will keep building up. My #8 pan that I got from my grandmother is rough and has many scrapes. Regardless of these scratches and rough finish, eggs just skate around beautifully. Seasoning will keep being added as you use your pan. It's cast iron. You have to really work at ruining it.



u/JiveCityPopulationMe · 2 pointsr/castiron

If anyone is interested in purchasing:

Dexter-Russell Pancake Turner,... https://www.amazon.com/dp/B002CJNBTO?ref=yo_pop_ma_swf

u/sinfulsamaritan · 2 pointsr/castiron

I have this one (Dexter, $15 on Amazon but totally worth it) and love it. Gets right in those rounded corners, sturdy and not too flexy, and the wood handle is very comfortable. It's all I use on my three cast irons, and it works phenomenally.

The idea here is that a steel spatula will, over time and repeated use, help scrape down the little "peaks" of iron that make the surface uneven—this, combined with filling the "valleys" with delicious polymerized fat, will eventually lead to a glassy, flat surface that requires only a tiny bit of oil to cook foods without sticking (a.k.a. a damned well-seasoned pan).

u/BoriScrump · 2 pointsr/castiron

I usually bake stuff first like bread, corn bread, dutch babies and so on. Also searing meat is good too especially if you're looking to darken up the seasoning. I hope you sprung for a good metal spatula too. Like this one here someone linked to in an old post. It will help slowly smooth out the bottom of your pan.

u/suddenlyreddit · 2 pointsr/castiron

I'll offer a tried and true alternative. A Dexter spatula. This thing is like a part of my skillets, I use it that much.

There are multiple sized Dexters. Get the one that is large enough for your skillet.

This is the most used one:

http://www.amazon.com/Dexter-Russell--2-5-Inch-Stainless-Walnut-Pancake/dp/B002CJNBTO

It slides under eggs easily, AND holds most of the egg on it when flipping. The same for pancackes. It's perfect.

u/originalbL1X · 2 pointsr/castiron

Second. Get a Dexter Russel with a flat edge and rounded corners:

HIC Harold Import Co. 60106 Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2", https://www.amazon.com/dp/B002CJNBTO/ref=cm_sw_r_cp_apa_i_x91jDbC49X8AR

u/Gee_Golly · 1 pointr/castiron

Also, pan cleaning aside, make sure you let them cook well after you first drop them in. I use medium/high heat on an electric top stove.

Secondly, use a flat metal spatula. I used to use a plastic one that was thick, so sliding it under the egg to flip never went well and I ended up with eggs that looked like yours. After getting a metal one, that problem is gone.

Someone posted a link to this one, which I purchased and really like: http://www.amazon.com/gp/product/B002CJNBTO/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

u/cattermeier · 1 pointr/AskCulinary

I thought it was crazy to spend money on a spatula, but then got this one and damn! totally different experience cleaning cast iron.

u/jojothepirate87 · 1 pointr/BuyItForLife

Older cast iron skillets. Wagner and Griswold and the ones to look for, but any U.S.A. made skillet that is machined smooth on the inside will do fine. Just learn to season it and take care of it so you can give it to your grandkids.

My personal skillet is older than my grandparents.

Edit: Use a steel spatula. I prefer this one:
http://www.amazon.com/gp/aw/d/B002CJNBTO?pc_redir=1397965051&robot_redir=1

u/ddow13 · 1 pointr/castiron

I personally believe crisco is the absolute best. For the price, consistency of the seasonings applied, and durability of said seasonings, nothing is better.

I have heard fantastic things about grapeseed, and have heard in more harsh, humid, salty, etc. Environments crisbees does well at staving off the rust. However, I haven't once felt the need to venture from the crisco route, its always treated me well and is a good medium to compare results to other users being its so easily available.


Also, I got a steel fish pancake turner by advice of someone here when I first started using iron and it is my favorite cooking tool outside of my skillets. Ill link shortly.

u/Release_the_KRAKEN · 1 pointr/AskCulinary
u/CosmicWy · 1 pointr/BuyItForLife

I was a skeptic and my wife was even more of a skeptic, but cast iron has taken over most of our non-stick kitchen duty.

You can read and learn all sorts of things, but if you're going to do one thing to make your cast iron experience better, then you should buy this:

pancake flipper

it's changed the way i cook. you need a really thin, rigid, metal flipper. Eggs. Burgers. onions. fish. actual pancakes. my cast iron is my favorite kitchen pan. If you're thinking about it, try to grab a cheap one at a garage sale.

u/MarcoVincenzo · 1 pointr/Cooking

Lack of perfect uniformity isn't a problem, and it will even out through use. You don't need to use salt every time you clean it, I'd stick to just deglazing the pan with water after use and "scraping" with a stainless steel spatula. The salt isn't uniformly abrasive so it will create micro scratches that then need to be filled in with polymerized fats (scroll down about 80% of the page to the pics here). Using just the stainless steel spatula will give you a better surface over time since it will leave the fat/oil in the micro-grooves to polymerize and scrape off any high points. After that, just wipe with a paper towel and apply a light coat of oil and you're done.

Unless you've got years of crud stuck onto the pan (or it wasn't oiled and it got rusty) reseasoning isn't going to get you much. It forces you to remove any polymerization that has occurred and unless you've got an old Griswold or Wagner that was machined at the factory you're going to have a lot of irregularities to fill in before you're back to a truly non-stick surface.

u/shiftymccool · 1 pointr/castiron

Yep, I use this:

HIC Harold Import Co. 60106 Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle 4 x 2-1/2" https://smile.amazon.com/dp/B002CJNBTO/ref=cm_sw_r_cp_apa_i_S0BUCbCBE1DTR

u/triumphman84 · 1 pointr/keto

I use this to cook and scrape it clean. My cast iron hasnt seen water unless I am using it to cook with for over a year. The spatualla being stainless also polishes the pan.

u/trpnblies7 · 1 pointr/AskCulinary

Stainless steel spatula is perfectly fine to use on stainless steel pans and cast iron. If you want a fantastic spatula, I recommend this one. The rounded corners are particularly nice because they want scratch like pointed corners will.

u/slackie911 · 1 pointr/BuyItForLife

I just use a steel turner like a short order chef would use on a griddle:

https://www.amazon.com/Dexter-Russell-2-5-Inch-Stainless-Walnut-Pancake/dp/B002CJNBTO/ref=sr_1_11?ie=UTF8&qid=1484421202&sr=8-11&keywords=steel+turner

Just scrub up all the stuck on stuff with the turner and toss.

u/doggexbay · 1 pointr/castiron

Your pan is fine. You do probably want one of these. It's your new favorite spatula. You can scrape the hell out of the pan and you won't hurt it, and nothing you cook into it will hurt it either. Scrape it off and try again.

u/HouseAtomic · 0 pointsr/castiron

I have one exactly like this, super for pancakes.

Get this ASAP. Best tool ever for cast iron.