took delivery of a cadac a couple of weeks ago. combi chef deluxe was it? the top one anyway. it came with a skottel.
one of the reasons we bought it was we had seen a mate cooking with one, and liked the versatility of it. we used it at the weekend, but was struck by how different the skottels were.
his is like a great big frying pan. non-stick, flat bottom with walls. excellent bit of kit.
ours was more wok shaped, and unfortunately NOT non-stick :-(
we put a bit of oil in it to start with, but that obviously runs into the middle, and we found the food sticking to the side and tearing as we tried to move it about. nowhere near as good as a flat non-stick jobbie :-(
in fact we may as well have just used the smaller non-stick reversible grill rather than that thing.
what type skottel have you peeps got on here? is one more common than the other? and whats the idea with the 2 different types? any reason for one to be NOT non-stick? :-(
His sounds more like the Paella pan, the skottle is a form of wok, dish shaped no flat bottom, the griddle plate has two sides, one smooth the other griddled, you can do a whole brekkie on the smooth side for at least 6 people. You can also buy a roast pan and do your traditional Sunday roast including all the veggies in one lot. You can also buy liners which are re usable and saves on cleaning, you just wash them off when finished.
Enjoy the experience, we do.
------------- Gaynor
I have three sides, left, right and wrong - which one are you on?
ah that sounds about right. he definitely got it out of a 'skottel bag' tho, so i wonder whether he's just mixed his bags up.
incidentally, is there any advantage do you think, of having the skottel as a 'non non-stick'? certainly not from my point of view, but i wondered if i was doing something wrong.
i now want a PAELLA PAN!!! :-)
We've got hte Skottel. It has a vitreous enamel finish. I have to agree that as it is food does quite readily burn and stick to it. After one go I bought a non-stick liner for it and have had really good success with it ever since.
I have found it very versatile; cooked breakfasts, stir fries, curry, chili etc.
The Paella pan seems to get good reports from those who have them and would probably be better for larger quantities. The skottel is big enough for 4 people though.
I'm happy with the skottel as I can just roll up the liner and wash that up rather than a big pan.
I have not seen a plain steel anything for the CADAC. If you want to persevere though you can season it which will stop it catching too much. Wipe some cooking oil over the whole internal surface with some kitchen wipe. Get the pan smoking hot then let it cool. Do the same at least a couple of times but in between seasoning or subsequent cooking use DO NOT try to scrub the discolouration off. Just give a gentle wipe in normal dishwater
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Topic: cadac skottel - different types?
) if you keep your meat and veg moving in the skottle it wont stick (Oh gawd I am getting a bit risqué here
), Veal and mushrooms with those lovely little French saucier onions in white wine sauce is sheer heaven done in the skottle. I haven't got a paella pan, couldn't see us ever using it. I used to roast joints on the flat plate but now have the roast pan which produced an excellent roast chicken and veg whilst in France.
. If you want to persevere though you can season it which will stop it catching too much. Wipe some cooking oil over the whole internal surface with some kitchen wipe. Get the pan smoking hot then let it cool. Do the same at least a couple of times but in between seasoning or subsequent cooking use DO NOT try to scrub the discolouration off
. Just give a gentle wipe in normal dishwater
