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Large Champagne glasses any good?

I'm in the market for some Champagne glasses recently. One thing I've noticed is that there are now a few lines of Champagne glasses that come in 11-12oz capacities, significantly larger than the typical 6-8oz capacities traditionally used. I know that big wine glasses are in style, but I wonder if the large size really works with Champagne. Considering that you typically fill a Champagne glass much higher than other glasses, do they force you into too large of a serving? Has anyone tried out one of these larger capacity glasses and have a recommendation?

Jan 03, 2010
elazul in Wine

Induction-capable SS: All-Clad vs. Demeyere vs. others

Thanks, that's a good summary of what I was looking for about the Demeyere. Can you give me any insight into how forgiving they are to mistakes like overheating or boiling dry? I assume that since I'm a cooking beginner I'll screw up a few times and I don't want to destroy something as expensive as that. Handling the Atlantis frying pan at SLT again today, what stood out to me was that it feels like its built like a tank and could take that kind of punishment.

Nov 23, 2009
elazul in Cookware

Induction-capable SS: All-Clad vs. Demeyere vs. others

Does the Profiserie's base cover the entire bottom of the pan? I looked at the Sitram Catering line and the problem I had was that the disc base did not cover the whole bottom of the pan.

Nov 23, 2009
elazul in Cookware

Induction-capable SS: All-Clad vs. Demeyere vs. others

I have considered cast iron. I already have a cast iron skillet (like you I have a signature series from Lodge, which I'm impressed with). But it seems to me that stainless steel and cast iron are complimentary since each excels where the other does not (heat conductivity vs. heat retention). So my plan has been to go with stainless steel, and to compliment that with cast iron where needed. I'll definitely look into aluminum. I didn't realize there was any induction capable aluminum cookware.

Nov 22, 2009
elazul in Cookware

Induction-capable SS: All-Clad vs. Demeyere vs. others

i'm just getting into cooking and I'm looking for some recommendations for choosing some stainless steel cookware, starting with a frying pan, sauce pan, and wok.

It is a requirement that induction be supported. I've been evaluating All-Clad's Stainless Steel line, Viking, and the Demeyere Atlantis. While it seems pretty clear that Demeyere is higher quality than the other two (better/thicker material, no rivets, not unnecessarily clad up the sides for sauce pans, non-drip edges), it's also much more expensive. So I'm wondering...

- Looking at Viking, it's more expensive than All-Clad SS, but doesn't seem to add anything the All-Clad lacks, except slightly more comfortable handles (the All-Clad handles don't bother me like they do some people). It has a much smaller open stock selection. Is there any reason to choose it?
- Is Demeyere worth the extra expense? I can afford it, but I don't want to spend money needlessly. Are rivets really that much of a pain to clean? Does the lack of a non-drip edge cause problems frequently? And does the higher quality/thicker core make a real-world difference?
- What other lines of cookware should I consider?

Nov 21, 2009
elazul in Cookware