Comments on: Beer-Braised Beef Back Ribs

By: Pat Churchill

Pat Churchill — Mon, 25 Jan 2010 03:48:16 +0000

I have a new Jamie Oliver saute pan but, like his frying pan, it is a little heavy. However, I think of it as providing my aging limbs with a bit of a workout. I have a lighter All-Clad frying pan and I am a big fan.

By: Jennifer Iannolo

Jennifer Iannolo — Mon, 25 Jan 2010 02:30:52 +0000

That’s one of the things I really loved about this pan. I expected it to be much heavier and harder to manage. Score!

By: Emily

Emily — Mon, 25 Jan 2010 01:58:24 +0000

Do you know I have never made ribs? Never. I cook with hard-anodized Calphalon at home and now I have a grill, too. I have cast iron, but don’t use them often because they’re so heavy.

By: Jennifer Iannolo

Jennifer Iannolo — Mon, 25 Jan 2010 00:24:01 +0000

Ooh, yes, cast-iron would also work well (I have a giant one of those, too). I don’t have a lid for it, though. :/

By: Clay

Clay — Mon, 25 Jan 2010 00:22:52 +0000

This looks awesome, Jennifer. I’ll be trying it with my Lodge Logic cast iron pan. Can’t wait.