I cooked in Farberware electric skillet for almost 20 years. My specialties included chicken fried steak, beef stroganoff, and Swiss steak. (One friend who now lives in New York calls me every couple of years for the recipe.) What was simply a browned round steak smothered with green peppers, onion, and tomatoes never tasted the same when I didn’t prepare it in an electric skillet. Plus you never obtained the comforting temperature-controlled gurgling sound of a slow cooking sauce.
Then American home cooks fell under the spell of the wok. Everyone tossed their skillets and stir-fried everything. But, to me, woks were a hassle to store—there were a big (you had to have the biggest), wide and wobbly cooking pans. Eventually, woks ended up sitting on top of refrigerators–a sign of status, a catcher of dust. Maybe my longing for my old Farberware electric skillet is a reflection of the current economic times—then I was poor and dealt more in #303 cans than 401-k plans. I know they are still out there, the skillets not the 401-ks. I found one made by Cuisinart for $129. But I’m going back to Faberware. Like, now.