DuffyH's Profile

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De Buyer, Future Shop Sale & Induction

Hi Sigurd,

I do all my cooking on induction, and can compare both thick and thin carbon steel to clad stainless and cast iron. What Kaleo wrote is spot-on.

I have a Force Blue 8" crepe pan. This is deBuyer's mid-weight CS line. It fits well onto one of my 2500KW mid-size hobs. This is our egg pan, and it has good, but not excellent, response. If it gets a little hot, I'll have to lift it off the hob to bring the heat down. But I only need to do this briefly, then it can go right back onto the hob. Contrast this with heavier carbon steel (Mineral B/Carbone) or cast iron, where I'd need to move the pan off the heat entirely to bring down the temp.

Bear in mind that this pan is well matched to the hob. Heat is even, right out to the edge. Matching the pan to the hob is key. Using a 12" cast iron skillet on our largest hob, it fits just fine, but heat is not spread evenly. There's about an inch on the outside of the pan that is much cooler than the rest, requiring me to move food to get even cooking. A 10" pan would likely be much more even.

My clad stainless pans don't need to come off the heat at all to cool down, downward response is excellent. Hob choice isn't really an issue, either. Heating is very even, thanks to the aluminum core. I cook almost everything in them.

So my take is this - heavy carbon steel can replace cast iron, no problem. If you want a responsive pan, look for the Force Blue line from deBuyer or black steel from Matfer Bourgeat. Both are thinner than Mineral B/Carbone. But it still won't be as responsive as clad stainless.

Be warned, though- high heat can warp these thinner CS pans. My Force Blue crepe pan is ever-so-slightly warped, just enough to allow it to spin on my cooktop. My thicker Carbone pans sit dead flat, with zero warping.

Duffy

about 8 hours ago
DuffyH in Cookware
1

Anolon Nouvelle Copper--Anyone Know What's Inside?

Thanks, Angelus

That's impressive construction indeed, much thanks for finding that review. Checking Amazon, I couldn't find any complaints from induction users. That's a *very* unusual thing; the vast majority of induction-capable aluminum performs poorly, heating slowly on most hobs and not working at all on some.

I'd previously dismissed this line, because of the unknown construction, but now have to rethink that. When I finally replace my cheap 12" nonstick skillet I'll have to give strong consideration to this pan.

Duffy

about 9 hours ago
DuffyH in Cookware

Impartial All Clad lines faceoff

So true, K. Most of my pans require frequent food movement to evenly cook bacon.

Duffy

about 16 hours ago
DuffyH in Cookware

Impartial All Clad lines faceoff

Hey Ray,

I think you need to send Chazz a clipboard, lab coat and the instruments necessary to "measure the energy output of the stove burner at lowest and highest output level and plot the rate of change of energy output across the entire range."

Seriously, man, how rigorous and scientific does this pan comparo need to be? "... counterbalance the order of all 4 pans according to a randomization protocol from a stat book." Really? A series of coin flips isn't good enough? Random order? C'mon, it's a guy in his kitchen. Doing a little cooking comparison for fun. I think what he learns will be useful if he just does his best to keep it fair.

I don't see the point of measuring magnetism, since half the pans he's working with aren't induction capable and he won't be testing them on induction. The magnetism number won't tell us anything useful without also including induction cooking test results. It's just numbers without relevance or meaning.

Finally, I hope Chazz has no intention of measuring resistance to warping. At least, not before cashing your check to reimburse him for the cost of the ruined cookware.

Duffy

1 day ago
DuffyH in Cookware

Impartial All Clad lines faceoff

Hey Chazz,

I just realized you're planning to cook steaks for your test. Forget what I wrote about running the side-by-side tests twice. You've already invested enough. :-)

1 day ago
DuffyH in Cookware

Vent-a-hood, zephyr, Bosch, or best for range hood

I don't think it's necessary to spend a bundle to get a good vent. We chose an XtremeAir Pro-X 30" for a GE induction range. It's loud on it's highest setting, but it sucks smoke from our wok right up. I've pan-fried fish and been unable to smell it 10 minutes later. Fish fry odors used to linger for hours.

Ours was assembled in California; we spoke to their customer service crew several times, and always felt they were gracious and responsive.

1 day ago
DuffyH in Cookware

Impartial All Clad lines faceoff

Hi Chazz,

You should probably run each side-by-side test twice, swapping the pans. That way you'll be able to account for small differences in the matched hobs.

I'm very curious to see your results, and have no expectations as to the winner. Still, I'll be disappointed if CC and d5 don't kick 3-ply's ass. They should, for the premium price.

Have fun with it!

Duffy

1 day ago
DuffyH in Cookware

What's your best yard sale or thrift store cookware find?

<Bread machines. How many of them are out there? Ten zillion?>

Yes, give or take 3 machines.

In my neighborhood, they're either all still being used, or no one owns one.

1 day ago
DuffyH in Cookware

Cast iron - large spot won't season properly

I was skeptical, and having no pans in need of seasoning, watched the experiments of my friends like you. I soon became convinced it was a lot of work for little or no reward.

Duffy

1 day ago
DuffyH in Cookware

Is a LC Braiser redundant?

Hi Ray,

Congratulation on your weight loss.

I asked most specifically about handles because you wrote, and I quote:

"I prefer the Staub 4 qt. to Le Creuset for braising, but these ECI braisers are often the most used pans. For induction cooking, one doesn't want a handle--and wants an effective lid."

It seemed a nonsense statement, with the clear indication that, at least as regards induction hobs, handles matter. Now I will grant you that I've only been cooking 2-3 meals a day for 9 months on my induction range, but IME, loop handled pans don't cook any more efficiently than the ones with long handles. Is that not your experience, too?

Duffy

1 day ago
DuffyH in Cookware

Cast iron - large spot won't season properly

A link to the flax seed oil seasoning method you know nothing about. Follow it and you'll know that.

1 day ago
DuffyH in Cookware

Victorinox Swivel Knife Block/iPad Stand

Score!

1 day ago
DuffyH in Cookware

What's your best yard sale or thrift store cookware find?

Nice score. Agree it's one of the rare deals you'll always remember.

Yesterday my subdivision held their annual yard sale. Driving all over, I saw no kitchen items, save 2 fold-up waffle irons, several Foreman-style grills, a few goblets and one very old Zo bread machine. Slim pickings. :-(

1 day ago
DuffyH in Cookware

What's your best yard sale or thrift store cookware find?

Very modern/retro cool. I like it very much, even though I can't see the penguins.

It reminds me of our Ingrid Party Ball. IIRC, it was one of our first "couple" purchases. It's been on every camping trip and picnic outing since the early 70's. Now it lives on our boat.

And hey, wow! It's lasted longer than any other set of dishes I've owned.

I see them sometimes at yard sales. I can't imagine letting mine go. Maybe when we're 80.

2 days ago
DuffyH in Cookware

When are best deals?

In days of yore, post-holiday was often the best time to find deals, as stores had to clear out unsold and returned excess merchandise. That's all changed with the rise of Black Friday and Cyber Monday. I remember those halcyon hazy past years, when Black Friday was the beginning of the holiday shopping season. Not so much anymore.

Online, including B&M store websites, I've done the best in the two weeks before and after Thanskgiving. Starting the Friday morning BEFORE Thanksgiving, I start watching websites like a hawk. If there is a particular model you want to score, like the Waring Pro you mentioned, one of the price trackers is your buddy. Even when you're not picky about the model, go to the tracker's website and set up alerts for "waffle iron". Check out Camelcamelcamel for Amazon. Google "price trackers" for a wealth of other options.

For storefront retail, I like the 2 weeks before Thanksgiving best. Retailers are more anxious than ever to show big sales numbers before Black Friday.

Good luck!

2 days ago
DuffyH in Cookware

Cast iron - large spot won't season properly

Here it is. Google knows everything.

http://sherylcanter.com/wordpress/201...

Oct 19, 2014
DuffyH in Cookware

Breville Smart Oven

Mine will be 4 yrs old in January. It's still going strong and is used at least once a day, usually more than that.

If 2 years is the perceived lifespan, I need to update my Amazon review.

Duffy

Oct 19, 2014
DuffyH in Cookware

Is a LC Braiser redundant?

Hi Ray,

Right, I get how you cook and that you like ECI. But you still aren't addressing my questions. Not even acknowledging that they were asked.

1) what other cooks have reported similar things about ECI on induction?

2) why don't I want handles for cooking on an induction hob?

Duffy

Oct 19, 2014
DuffyH in Cookware

Is a LC Braiser redundant?

Hi Ray,

"-especially those that cook with induction."

Can you support this claim? I don't think so.

I have no idea what the deal is with you, induction and cast iron, and likely never will. It's your favorite cookware. I get it. I don't understand it, but I get it. Still, I cannot recall ever reading of another 'Hound who sees anything special about the way ECI pots perform on induction.

Some cooks have reported that cast iron heats faster on induction than it does on gas/electric ranges, to which I say whoopee, so do other pans. Besides, quick heating has nothing to do with your one pot meals. Many report being able to hold a low simmer more easily, but again. that's not a property of ECI, rather it is something induction owners claim for all their cookware.

So please, which other users are reporting the same experiences with ECI and induction?

I'm still waiting for an answer to this question I posed upthread:

You: "For induction cooking, one doesn't want a handle-"

Me: "I'll bite... what's wrong with handles? My induction range doesn't mind them in the least."

Duffy

Oct 19, 2014
DuffyH in Cookware

Searching for 10" stainless fry pan

My recommendation is for a Vollrath Tribute 10" skillet. If you order with the silicone grip, it will be exceptionally comfortable. It's made in USA and cooks beautifully. Vollrath has lids to match, although I'm not sure where they're made. My favorite lids are the MIC Optio line, not what you want.

http://www.wasserstrom.com/restaurant...

Duffy

ETA - The matching lid is made in USA - http://www.wasserstrom.com/restaurant...

Oct 18, 2014
DuffyH in Cookware

Which of these pans should I use to pan sear salmon?

I vote 4 also.

Oct 18, 2014
DuffyH in Cookware

OXO good grip warranty

They're quick to answer email inquiries, within a day. I'd send them a photo and tell them how long you've had it.

Duffy

Oct 18, 2014
DuffyH in Cookware

How to get scratch out of de Buyer Mineral B pan

Hi FlatHeat,

If you have a round-bottom wok, find a hob that will "see" it, then turn your wok ring upside down. The wok ring doesn't have to be magnetic steel, ours isn't. We use our mid-weight carbon steel wok on a 2500W (mid-size) hob set to 80-85%. Works like a charm.

Duffy

Oct 18, 2014
DuffyH in Cookware

What are the best utensils for cooking in ss cookware?

Hi alex,

You make a very good point. A home baker with any amount of skill could certainly do it just as easily by hand or with a mixer.

I think bread machines are mostly made for people like me who have no skills, and for skilled bakers who want the convenience it offers.

Duffy

Oct 18, 2014
DuffyH in Cookware

What are the best utensils for cooking in ss cookware?

Hi Sniggles,

The dough cycle takes 1.5 hours. That includes mix and 2 rises. At the end, it's ready for shaping, final rise and bake.

I tried bread in my KA mixer, but because I didn't know what it was supposed to look and feel like, nor quite how long to knead, my results were less than stellar. As I said, I'm not a baker. The bread machine knows how to bake.

Your Oster oven sounds very much like my Breville, doing the same things. They're likely of similar size.

I measured for you. My bread machine is 11" tall and 10" wide, much smaller than my last one.

Duffy

Oct 18, 2014
DuffyH in Cookware

What are the best utensils for cooking in ss cookware?

I bought the Hamilton Beach Homebaker:
http://www.walmart.com/ip/Hamilton-Be...

I like it's relatively small footprint, ease of cleaning, and easy interface. The tips section of the manual has some pretty useful information, including some weight and measurement conversions. I think it's probably as good as any basic machine on the market. Based on my experience, it's good reviews are justified. I think that's saying something, because I don't bake for shit. Brownies and cupcakes from a box, plus the odd batch of Toll House cookies is my full repertoire. If I can turn out good bread with it, imagine what someone who bakes can do.

I've only had it for 3 weeks, but so far I've baked or made dough for 5 loaves of bread, pizza and hamburger/hot dog rolls. I made my second batch of hot dog rolls today, ISO the perfect recipe.

I followed the advice of some Chowhounds and always oil the paddle and post before using. When I'm baking in the machine I also like to set a timer to remind me to remove the paddle and shape the loaf before the last rise. It makes for a nice looking loaf of bread with a tiny hole from the post.

I'm also working to fine-tune the baking in my Breville oven in order to save heating the big oven just for a loaf of bread.

Oct 18, 2014
DuffyH in Cookware

What are the best utensils for cooking in ss cookware?

Hi Sniggles,

<I just wanted to know if there was anything else I should have.>

Nope, you're well supplied with quality items. They should handle the transition to SS without a hitch.

I know what you mean about wanting things back. We donated my excellent hardly used bread machine last year, and *this* year I decide to make my own bread. My new one isn't quite as nice as my old one was, but it's about ΒΌ the price with all the same cycles in a much smaller footprint.

Duffy

Oct 18, 2014
DuffyH in Cookware

For Breville Oven Owners--Toast Times

Hi marys1000,

<Toaster ovens are terrible at toast. Doesn't matter what kind.>

Have you tried them all? Have you tried a new one recently? A uni-tasker toaster does the job in about half the time, but reviews here and on other sites indicate that today's better toaster ovens make excellent toast.

Duffy

Oct 18, 2014
DuffyH in Cookware

What are the best utensils for cooking in ss cookware?

Hi Kaleo,

That's exactly what I was thinking. My only beef with any nonstick utensil, whether wood, nylon or silicone, is how hard it is to turn an egg.

My recommendation would be a slotted turner for easier release, but thin and flexible like the turner you linked is most important. But not so flexible that it can't hold the egg.

Duffy

ETA - something like this - http://smile.amazon.com/Kuhn-Rikon-Co...

Oct 18, 2014
DuffyH in Cookware

How to get scratch out of de Buyer Mineral B pan

Hi flatheat,

Because you can feel it, it will very likely scratch your cooktop. Even a small piece of grit under a pan will scratch my glass if I slide the pan.

I doubt you'll need any special sandpaper. I've used cheap drugstore emery boards to smooth nicks or dings in the edges of my stainless steel or carbon steel pans. It's easy. Whatever ordinary sandpaper you have lying around will do it. Finish up with something fine grit to smooth out the minute scratches, if you care to.

Until you get it smoothed out, use a paper towel or parchment under it.

Duffy

Oct 18, 2014
DuffyH in Cookware