vikingwoman's Profile

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Paderno of PEI any good?

Sorry Iam talking about all stainless with aluminum bottom pans. I have one Ceramic Control pan that I use at medium heat for eggs and let cool on its own then wipe clean with paper towel. I have to replace it every two years. I stopped using a coated pan 10 years ago. I guess I got confused with the words cookware set.

Dec 10, 2014
vikingwoman in Cookware
1

Paderno of PEI any good?

I totally agree low-medium heat. I have been cooking on the same Paderno pans for 40+ years and love them. I keep an sos pad with just a very little water and a shake of cleanser ; a little rubbing, rinse and any residue starch is gone for doing grilled cheese.

Dec 10, 2014
vikingwoman in Cookware

Paderno of PEI any good?

I love my Paderno classic pots and pans.
The ONLY PROBLEM with Paderno

Their CUSTOMER SERVICE DOES NOT ANSWER CUSTOMER EMAILS.

I hope their management gets this message !

Charla

Dec 09, 2012
vikingwoman in Cookware

Campbell's Low Sodium Soup -- Not for Me !

Update,

Less than two weeks ago this was reported

http://www.lifenews.com/2011/03/29/co...

That Campbell's Soup has severed its ties with Senomyx !

I will try to comfirm if this is true. Would love to learn more from anyone in the group.

Please let me know if you find this useful.

Charla

Apr 13, 2011
vikingwoman in General Topics

Suggestions for French Copper Cookware

Hi Kaleo,
Just got around to taking a few photos of my saucier pots. A 2 and 3 litre saucier. They are what I consider the proper shape and one showing the tin wipping streaks that know you have the real thing.
Charla

Apr 08, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Great Pot ! I love it. Keep good padding so you don't get any dents. I can already smell a nice pot roast with veggies,potatoes,onions and garlic in it !

Don't forget to get a large olive wood spoon and edge flipper to fit. Bamboo will do too.

Charla

Mar 20, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Pure tin is what I use. Not sure what is a crab boiler? It is good to use fire bricks to keep the heat in to the area you need. Not sure either about a weed burner ;; is that a Tigger tourch? If so it is too localized a heat and could warp your pan. Also you need a fairly hands free heat source.

Acid paste will do after a good bushing so it bright metal before the flux. Pure cotton for the wipe. Make sure to have forge tongs for small items. And do not forget the clay on the top outside edge.

Mar 20, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Hi Kaleo,
I too very seldom buy new items. I get my pure tin from http://www.rotometals.com/ usually 3 lbs(3x1lb bars) at once for shipping cost.

The real trick is a good broad heat source with kevlar gloves. Use clay on the outside top edge to keep the outside of the pot clear of solder. Good and clean inside with acid then add solder and wipe. Watch the video clip on the the website I gave. Then you need a good slow speed buffer and compound as there is heat colouring of the outside of the pot. Learn and practice on a small cheap copper pot til you get the hang of it.

It very satisfying to retin yourself when you see a little copper showing through.

Drop me an email if you have further questions vikingwoman@shaw.ca

Charla

Mar 17, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

I agree great! I have a number of Dehillerin 2.5mm oval pans/pots and love them.

Charla

Mar 17, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

This is who I buy from. http://www.frenchcopperstudio.com/ The long handle lids are my favorite.

Charla

Mar 17, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Hi Kaleo,

Yes but not the same quality/weight as 60+ years ago. The key is copper rivets/iron handles and hand wipped tin coating ,abit rough.

For new today Pierre Vergnes is one I use. http://www.french-copper-cookware.com/

I had several 2 and 3 litre saucier/tin lined made , took for ever but worth the wait and not cheap. Most everyone is now doing copper/clad.

I have a friend in Normandy that goes to swap meets and buys nice items for me. Some items I retin myself.

Charla

Mar 17, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Hi Bernie,
I would make a trip to Julia Child apartment in Paris that they had in 1948 and get someone to take a picture of you standing by the front door with the number at 81... http://www.travelpod.com/travel-photo... then some pictures of the area near there also do the same at Dehillerin's.

It will be pictures you will love in the future.

Charla

Mar 16, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Here is the mark for Havard.

Mar 11, 2011
vikingwoman in Cookware

Suggestions for French Copper Cookware

Hi Bernie,
I have been a fan of Normandy copper, Havard is my favorite ; try to get a set of pots with matching flat lids with iron handles. Older made copper , tinned linned. Look for 3mm , iron handles and copper rivets.
Best of Luck,
Charla

Mar 11, 2011
vikingwoman in Cookware

Campbell's Low Sodium Soup -- Not for Me !

I thought I would share the research I have done on the new changes for Campbell's soups.

Their website says ;; they have reduced the salt in the soups and are using sea salt to give get the favour back....

This is just part of it !

What they don't tell you ! They are now adding SENOMYX additives made in San Diego California to bring out the flavours without salt.. Because the additive levels are low they do not have to list these chemicals on the labels that are added to your food... google it yourself. Wikipedia is a good starting point about SENOMYX additives..

As for myself and my family I try to stay away from these complicated chemicals that our bodies don't know how to breakdown..

Are these the type of additives that cause North America people to have the highest cancer rates in the world??

I think I will pass on products that add these chemicals and eat less. Too bad Campbell's do not give you a choice on additives..

Hope this helps those that want to eat healthy !

Charla

Feb 20, 2011
vikingwoman in General Topics

Paderno of PEI any good?

Hi,
I have used the classic cookware since 1971 and have about everything they have made. It has been good! Its either Vollrath or Paderno for my stainless. My French copper I love most but use the stainless when cooking anyhing that might be acidic that would hurt my tin linings.

They have replaced several pots after 10+ plus years use with no questions.. Most of that was my fault adding salt before a boil , really my fault. Most everything has a 20 year guarentee for the classic cookware. Most of the other lines are not made in PEI but imports to broaden their line of items.

Hope this helps,

Charla

Feb 07, 2011
vikingwoman in Cookware

Looking for a tin-lined copper saucier

I had a 2 litre and 3 litre custom made with iron handles in France with lids about 3mm. Not cheap.

Let me know if you are interested.
vikingwoman@shaw.ca

Charla

Nov 25, 2010
vikingwoman in Cookware

french copper pots and pans

Hi Paul,
For the past 40 years I have cooked with tinned copper and love it . I have a friend in Normandy that finds me some old lovely pots and pans. I never worry about the tin just nice heavy wall copper. We have a large sailing ketch that I did much of the copper pipes and love jewery making. So if there is blackish tin or copper showing ; sand it , steel bush and flux and retin the areas required. Put some clay around the top edge to keep the tin off the sides.
An hour later from the engine room and 2 glasses of wine. A beautiful new tin lining ready for cooking dinner. I would be glad to help with more details for retinning.
With stainless lining I would have to though it away if the copper pokes through.
All the best,
Charla

Feb 20, 2010
vikingwoman in Cookware

Polishing tin lining of copper pan?

Sounds Great ! So what brand of polish did you use? Twinkle Copper , Twinkle Siver or somthing else? I use some old iron handle lids and the tin is oxidised on them , would be nice to see them shinny.
Charla

Feb 14, 2010
vikingwoman in Cookware

French Copper Pots = lined with TIN or STEEL?

Just thought I might add my experience. My copper pots and pans are 110 years old French copper and bought them about 40 years ago. I cook on them every day. I always use the just right heat ; as low as possible. Bamboo tools and for the past 15 years silicon. They have never been re tinned. I also never leave a pan on the heat except for a few second before the food goes in.
Hope this helps,

Dec 15, 2009
vikingwoman in Cookware