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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.

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.

Steve

I think we all have our own 'way' with our Cadacs, I use the smooth side of the griddle plate for breakfasts, the griddle side for doing chops, steaks etc., I use the skottle for making 'saucey' type meals (no rude comments please) 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.

Now I have made myself hungry, off out to eat soon as it's our last night in Delft before heading back to France.

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       

Quote: Originally posted by sadexpunk on 18/6/2008

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never heard of a non-stick liner. anyone got a link to one?

ta

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bought one from here