DuffyH's Profile

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Easy way to remove a pan lid?

Hi cat,

I don't know. I'm special? I would think that cooks with All-Clad pans would have encountered this before. We're talking the same lid shape. My lids move around quite easily under most circumstances. It only seals tight (and not always) when I cover a hot pan and let it cool completely, right down to room temp. I think the last time was taco sauce. It simmers for 20-30 minutes, then cools before going into a squeeze bottle.

Vollrath has certainly brought new meaning to the term "tight-fitting lid".

Duffy

29 minutes ago
DuffyH in Cookware
1

Hand Hammered Wok from E-Wok Review

Hi TimDogg,

< I assume this is something that would go down the sink? Is that alright to do?>

Depending on the quantity, I might not put it down the sink. If there's enough, I'll soak it up with paper towels. Then I'll spread the towels on the pool deck to evaporate. Then I'll throw them away.

If it's a small amount, I'll dilute it with water and run it down the sink. I've honestly never given it much thought before, although perhaps I should have. It's not normally used for here for anything except removing nail polish. Used cotton balls get trashed.

Duffy

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

<When the pot is cooling add a spoon or something to provide a vent.>

Easy to do, thanks for the tip.

Duffy

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

<You could drill a tiny hole in the lid near the lip>

I'll have to pay attention and see if the lid rattles. I can't recall offhand. That's a good suggestion.

Duffy

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

Disturbing indeed, autumn. The first time it happened, I was completely weirded out. It must have been a sight to see.... me, trying every way to lift the lid, instead picking up the pot every dame time.

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

Ice cubes. That should gently break the seal and save my nerves. Grey, you're brilliant!

Thanks,
Duffy

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

Hi cat,

<So this is something you're cooking uncovered and then, when done, you cover with the lid?>

Sometimes. A couple of weeks ago I dropped one onto a skillet that had some cooling breakfast sausage in it. First, I was tickled to see the lid was an absolutely perfect fit (loved that!), but not so happy when I tried to lift the lid.

<Is this with all your pots or just certain ones?>

It happens with any pan the lid fits. As the pan cools, contracting air pulls the lid tightly down.

Duffy

about 2 hours ago
DuffyH in Cookware

New All-Clad Handles... About Time.

Hi Ray,

<Even though ergonomic comfort was never an issue for me, we both would choose the same saucepans, I think.>

Yes, we would. Or I would now. When I bought my induction cookware, I decided to save money on saucepans. I chose Vollrath Optio, with thick disk bottoms. They work well, but I've had to give up my 6 quart sauté because the disk began to lose it's seal to the pan body. This was always the fear that kept me from disks before.

I like my saucepans, don't get me wrong. The thick base cooks beautifully. They're also cheap enough that most people would probably replace them if they delaminated. If my saucepans go the way of my big sauté, I'll go back to clad, likely a very thick 3-layer clad like Thermo-Clad, Vollrath Tribute or Zwilling Tru-Clad, or else one of the 5-ply pans, like Mauviel.

I'm hoping my sauté was a freakish one-off, but I'm not buying any more disk bottoms pans.

My bottom line is that with shapes and dimensions I really like, I'd have been cooking with All-Clad years ago, if weren't for those awful handles.

Duffy

about 2 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

I need help getting my pan lids to release their seal. Here's what happens:

1. I place lid on hot pot
2. Pot cools
3. Lid seals tightly to pot
4. I need pry bar to remove lid

They will NOT come off. I can't move them at all, not even to spin them a little. I can pick up the entire pot by the lid's loop handle.

So far, I've placed the pan back on the heat, then waited for the lid to release. Which it does, with a very loud *bang* that scares the shit out of me. It sounds like an explosion in the kitchen. I know it's just air pressure forcing the seal to break, but still, it's scary as hell. I'm afraid the lid will fly off the pan, possibly spewing the contents as it does.

The photo shows why they seal so tightly, the flat lip seals right to a pot rim.

Are there easier ways? I can't run it under hot water for fear of losing the lid (and contents) or getting water in the pot. What else should I try?

about 3 hours ago
DuffyH in Cookware

Buying used Cuisinart base?

Hi BeeZee,

If you can do without it for a few days, it might be worth your while to check your local thrift shops. I see Cuisinarts show up frequently, often in the smaller sizes. They're normally priced in the $15-20 range, sometimes less. And you'll get more than a base.

If you can wait, it might be worth your time to check.

Duffy

ETA - Don't forget Craigslist, although that's the last resort here in Tampa. I normally strike out there, but you could get lucky.

about 3 hours ago
DuffyH in Cookware

Re-seasoning my cast iron - HELP!

Hi ILuvGrub,

I seasoned two pans a couple of years ago on my gas grill, using Crisco. The first came out perfect, the second had exactly the problem you're having. The second coat of Crisco on pan #2 was applied too heavily, as it turns out.

I believe that ChemicalKinetics is correct (he often is) when we advises that your Crisco layer is too thick, your oven isn't hot enough or your baking time is too short. The baking time is partially related to oven heat.

There's nothing tricky or magical at work. Make the layers as thin as possible. Bake it for two hours, then let it cool. Do it again, or don't, and call it done. Then cook on it.

about 3 hours ago
DuffyH in Cookware

New All-Clad Handles... About Time.

You're right, K. This is completely shameless.

about 3 hours ago
DuffyH in Cookware

Le Creuset always scorches tomato sauce

<Wouldn't I be better off with a commercial weight aluminum pan that cost 25% of what the Le Creuset set me back? >

You might be, but as others have already noted, tomato sauce is so viscous that there are few, if any, convection currents in the sauce. What's on the bottom will sit on the bottom. I think the pot you linked will scorch, because the pot isn't the sole issue. Me, I'd probably go with the cheaper option of a flame tamer, or put the pot in the oven.

about 4 hours ago
DuffyH in Cookware

Chipotle is going seatless...

<But if I was in a place not as blessed, I'd be patronizing Chipotle. It ain't love, but it ain't bad. (It is, however, getting rather expensive.)>

Well said, emu48.

about 5 hours ago
DuffyH in Chains

Chipotle is going seatless...

<They do use good quality ingredients and it won't kill you to eat there, but it's not Chow-worthy food.>

Ok, this made me laugh, given all the threads dedicated to our guilty pleasures, including fast foods and junk of all kinds.

Me, I prefer Moe's to Chipotle. I do agree that Chipotle is cold and uninviting, way too much steel involved.

about 5 hours ago
DuffyH in Chains

Help me build a great cookware set!

<or better yet
what would Tony Soprano do?>

Wait! Wait! Don't tell me! I'm just now streaming The Sopranos on Amazon Prime.

about 5 hours ago
DuffyH in Cookware

Best bang for the (time/energy/cost) buck recipes

Hi masha,

You're very welcome.

For years I got out of making potato salad by convincing my dude that I didn't know how to make it, despite watching him do it for some 20 years. Then after he showed me how, I got another 10 years of no work by telling him his was better, I didn't have his knack for it, yada yada. I was shameless in my efforts to avoid making it. :-D

Duffy

about 5 hours ago
DuffyH in Home Cooking

New All-Clad Handles... About Time.

I like the handles on the rondeau. They're almost as big as the Zwilling Sensation loops. Easy to grab.

about 5 hours ago
DuffyH in Cookware

New All-Clad Handles... About Time.

Hey bc,

I don't like the lollipops because I store lids on the pans they fit. When I pull them out of the cupboard, these lids would be slipping and sliding all over the place.

I keep a ruler near my dining room. Thank goodness we seldom eat there.

about 5 hours ago
DuffyH in Cookware

New All-Clad Handles... About Time.

<So far, I haven't found a tri-ply than I like. >

What are your parameters for the small saucepan you want? Perhaps I can help. After all, I get personal mail from WS and introduced you to the joy that is All-Clad TK. Who knows what wonders I can lead you to? Or something like that.

about 5 hours ago
DuffyH in Cookware

New All-Clad Handles... About Time.

Damn, it hate typing this, but ROFL.

about 5 hours ago
DuffyH in Cookware

Introducing New Conversation Types

Yeah, I knew I was walking right into that one. Got my revenge, though. You've been hearted! ;-p

about 5 hours ago
DuffyH in Site Talk
1

Introducing New Conversation Types

I'm neutral on the heart. I really, honestly, do not care. But with others so incensed over it, I can see that it might color their opinions of everything else that's changed.

The heart is like an emotional El Niño. It has the potential to turn a "meh" reaction into a "Grrr, hate it!" reaction.

about 5 hours ago
DuffyH in Site Talk

Introducing New Conversation Types

I don't get how adding an option for posting is dumbing down the place. Discussions still exist in pretty much the same format they were in last week. Changes are minor and mostly cosmetic.

Q&A is a mess, no doubt. But no one's making us use it. So how is the site being "dumbed down"?

about 6 hours ago
DuffyH in Site Talk
2

Introducing New Conversation Types

Yes to validating rants. Otherwise, what's the point?

about 6 hours ago
DuffyH in Site Talk

Introducing New Conversation Types

< An 'edited' indication would be nice, indeed. I've seen it too many times (like Jacq indicated) "where people were getting involved in arguments and then editing their posts after the fact to make the other person seem unreasonable".>

Yes, please. This happened to me two days ago. Mods took care of it, but I'm sure people who saw it now think I'm a lunatic (well, more of one).

about 6 hours ago
DuffyH in Site Talk

When you were starting out in the kitchen what did you make?

<A few years back we rented a beach house with friends and got to talking about them. A quick trip to the grocery store and we were going down memory lane....>

Those impromptu ideas make the most fun, don't they? :-)

about 6 hours ago
DuffyH in Home Cooking

Hand Hammered Wok from E-Wok Review

Oven cleaner for lacquer. Unless you're in a hurry, but really, who needs all that scrubbing? I'm really, really lazy.

about 6 hours ago
DuffyH in Cookware

Best bang for the (time/energy/cost) buck recipes

It could be worse. Could be Chef Boyardee.

about 6 hours ago
DuffyH in Home Cooking

Help me build a great cookware set!

Hi randallhank,

You said it yourself, needs change. No one expects a gift to be kept forever, no matter what. You did the accepted, expected thing.

Or, if a couple decides a few months in that they don't really use or need X, then sure, trade it for Y. The last thing anyone wants is for their gift to sit unused. I'd be happy to have "my" underutilized skillet traded in for the blender they didn't get. Or the monogrammed pet bed for Rover.

Those examples are a far cry from lowballing your registry with an eye towards an immediate upgrade. That's just tacky.

about 6 hours ago
DuffyH in Cookware