DuffyH's Profile

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Calphalon Tri-Ply SS Pots

I really enjoyed my Calphalon Tri-Ply. If you intend to keep it for a long time, be cautious with the dishwasher and you should get many years from it. Happy cooking.

about 10 hours ago
DuffyH in Cookware

Easy way to remove a pan lid?

Ahhh, a classic dude solution. Get a bigger hammer. :-)

about 13 hours ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

So then Franz' tests are dismissed out of hand? No credence at all?

I guess what confuses me, is that the reason you prefer clad is precisely because it has walls that heat more evenly than disk-based, right? That's what happens when you pair steel to aluminum. I mean, it's not like the steel cooking surface in clad is aiding heat spread, right? That's the aluminum core, isn't it?

Your skepticism seems more like a bow to Demeyrere as the ultimate authority on induction cookware. If Demeyere doesn't make it, how well can it work?

You say that "If induction could work it's magic properly with anodized aluminum, I'd be a customer." but you ignore everything that says it works. That's not skepticism, that's fingers in the ears deafness. It seems that your preference is based not on knowledge but on willful ignorance. I know that sounds harsh, and perhaps it is, but I fear you've drunk the Kool-Aid, man.

about 14 hours ago
DuffyH in Cookware
1

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

kagemusha,

You did make the point. No question. Let's face it, we like steel cooking surfaces because they're non-reactive, durable and great for building fond. That's about it.

And the more I cook on my Thermolon (ceramic) coated Zwilling saute pan, the more I'm realizing the bennies of a nonstick surface that isn't exactly perfectly nonstick. Somewhere between enamel and PTFE, it seems to me.

about 14 hours ago
DuffyH in Cookware

Calphalon Tri-Ply SS Pots

<In my experience they are both noticeably thinner and hotspot more than stuff like MCP/All-Clad Stainless.>

Got to agree with that, at least regarding thickness. While I've seen them, I haven't cooked on MCP or A-C, but it follows.

about 14 hours ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

Yup it did, and the disk bottom and nonstick aluminum pans kicked Demeyere's butt, by huge margins.

about 14 hours ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

Ray,

Regarding this: "Demeyere has found that there is a clear measureable difference between fully and base cladded cookware"

AFAIK, Demeyere only does SS cooking surfaces. You say their research shows a difference between full cladding and a clad base. But isn't that a reflection of their choice of wall material alone? They use either clad steel walls (containing aluminum, duh) or straight steel walls, yes?

So how then can one extrapolate their varying steel preferences to aluminum walls? If anything, it sounds as though you've made an argument for aluminum walls because of their ability to spread heat evenly and quickly.

about 14 hours ago
DuffyH in Cookware
1

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

Hi paul,

IME, using iron, clad steel, disk steel and the right steel/aluminum, it's all the same.

Note that I don't have disk-base fry or sauté pans, only clad and aluminum. The aluminum provide the most even cooking by far. The difference is quite apparent.

My disk-base sauce pans work just fine, heating just as quickly as any clad frypan I have.

Some steel-based aluminum pans are slow to heat on induction because of inadequate steel plating. That's where Amazon reviews help a lot. When I see reports that a pan won't work on a given cooktop, even it's not mine, that's a red flag for me that it's steel plate isn't good enough. It's one of the reasons I tried Anolon Nouvelle Copper HAA. Not one reviewer complained of it's induction capabilities.

about 23 hours ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

Ray,

<When aluminum is fully clad with SS for both magnetism and cooking surface (at least tri clad), it's terrific. When a magnetic base is provided to some other metal, like aluminum or copper, the contribution is less clear.>

Which clad cookware maker uses magnetic steel for the cooking surface? AFAIK, all of them use it only on the bottom.

about 23 hours ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

I like quality, too. It doesn't only and exclusively come from Europe or North America. Sometimes it comes from other places. Just saying it's not a good idea to paint with such a broad brush when giving advice. I've got no quarrel with anyone's preferences and opinions as long as they're presented as such, just don't like using the word "FACT" to dismiss as inferior the output of entire nations, when it just isn't so.

Today, the best handmade woks come form China. Rice cookers, blenders, mixers, slow cookers, microwaves, cell phones, TVs, ranges, etc... many, many quality products come out of Asian plants.

Aside - The vintage American cast iron that is so sought after was manufactured under some of the same conditions you described in your post about the hazards of Asian cookware.

about 24 hours ago
DuffyH in Cookware
2

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

We've morphed from health hazards in the kitchen to environmental hazards during manufacture and disposal. Those seem to me to be topics for another forum.

I prefer to keep the focus of my replies on the real or imagined dangers of using various substances in the kitchen.

1 day ago
DuffyH in Cookware

Easy way to remove a pan lid?

Yeah, that's my current mode, except for those times when I want to keep all the moisture in the pan. I was just caught by surprise the first few times it happened. Especially since it happens not only with the matching pan, but with some other pans too. I've also gotten pretty at the spin-then-lift as suggested by Swissaire. It works.

1 day ago
DuffyH in Cookware

Calphalon Tri-Ply SS Pots

When I wrote Calphalon inquiring about differences in the lines they told me that they were the same, only differing in style. Did they mean they were the same thickness? They didn't say.

Personally, it always seemed as though Contemporary was heavier, but I had no idea if that was due to differences in style or thickness. When the pans are that different and the weight difference is subtle, it's hard to know what's responsible.

1 day ago
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

<FACT: Overseas mfg cookware companies have much lower standards than their European and USA made counterparts. These overseas factories often have squalid conditions and I'm sure all kinds of weird stuff can get into the different metal/s and enamel. Some companies may be better than others for quality control because they have a brand to protect, but for the most part cookware Mfg in East Asia, Vietnam, Thailand India with the exception of Japan, is of inferior quality and who really knows whats going on in those unregulated factories.>

Can you back up that assertion about "weird stuff" in the metal and tell us what it is and what kind of harm it causes? Cases in point, 3 of the most popular consumer makers, Meyer, Cuisinart and Calphalon. Meyer is the largest cookware distributor in the US, #2 in the world. The vast majority of cookware from these 3 companies is made off-shore. Most of them are quality items within their price range and carry lifetime warranties. Have you ever seen a single reported incidence of someone getting sick from cooking on their stuff? But open the question wider to include the cheapest dollar store pans... have you ever heard of a single reported incidence of someone getting sick from cooking on any imported cookware?

BTW - 80's scratched Teflon pan? Sure, as long as it's not an egg or something that needs a nonstick pan. Otherwise, NP. I have no more fear of it than I do of ingesting the tiny enamel flake from a piece of ECI. Do you worry about enamel flakes from ECI? Of course not, they're non-reactive and inert. Just like Teflon.

Jun 28, 2015
DuffyH in Cookware

Refrigerators designed for garages - worth it?

We bequeathed our garage fridge and our freezer to our son and his family (4 boys) when we all moved to Tampa. We're happy not to be paying the additional electric costs, because they'd be running about 12hrs+ a day in summer in our garage.

Jun 27, 2015
DuffyH in Cookware

Refrigerators designed for garages - worth it?

We had a small 13cf fridge for 4ys in Washington state and experienced no problems with it. Since nothing is frozen in the fridge, there's no reason it should leak meltwater and turn moldy.

Jun 27, 2015
DuffyH in Cookware

♪To all the bowls I've loved before♪ -- dishes you've lost along the way?

Jun 27, 2015
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

Cue noted. (insert factual data Teflon here)

Stainless steel can be sticky for eggs, but not with the right techniques. Room temp eggs in a pan that's properly heated aren't challenging at all. For meats it is a delight. Can't build fond without initial sticking, followed by release.

Cast iron has drawbacks. Acidic foods eat away the nonstick layers, which can be problematic in newer pans and for people who love wine, lemon and tomato pan sauces. Devotees often fail to mention that it takes a long, long time to make it bulletproof, especially for people aren't into cooking with a lot of fat. It sucks at heat distribution, which is fine if you're willing to re-arrange the food frequently, but not so good when you've got a full pan of odd-shaped meat, like pork chops. Finally, the flip side of heat retention is cooling the sucker down. That's a neat trick requiring the cook to turn the heat down long before low heat is desired, sort of liking telling you your bus stop is one stop before mine. Finally, the maintenance of cast iron can be problematic in houses where other cooks may not respect it special needs.

Cue the cast iron fans who should know that I own a Staub skillet and several carbon steel numbers. The Staub is used primarily for pizza because it's easiest to clean after a stint in the oven. http://www.seriouseats.com/recipes/20...

I've found, for my cooking, the most versatile pan is stainless steel and would be my choice if I could have only one, followed by a Zwilling ceramic, which can build light fond. And if you don't want PTFE or ceramic, use carbon steel for idiot-proof eggs. Carbon steel becomes nonstick much more quickly than modern cast iron with minimal stovetop seasoning.

Jun 27, 2015
DuffyH in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

They're building goodwill and broadening their customer base. Even if you only use coupons for special order items, you're likely to tell your friends how easy they are to deal with, how generous their return policy is, etc...

Jun 26, 2015
DuffyH in Cookware

HELP! Is my LC Salvageable?

Or buy Staub so you'll never see a stain.

Post your second half 2015 cookware and kitchen deals and finds here.

Me too.

Jun 25, 2015
DuffyH in Cookware

Cooking tips?

Sub-tip: Slow cookers work well for pot roast. Not as well for roast chicken.

Jun 25, 2015
DuffyH in Home Cooking

HELP! Is my LC Salvageable?

IIRC, someone mentioned Oxi-Clean as something that works to bleach out stains. Maybe search some threads for LC and Oxi?

Jun 25, 2015
DuffyH in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

That's great.

Jun 25, 2015
DuffyH in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

Today Cuisinart's got 2 items on Lightning Deals:

Beginning at 1pm EDT, the Convection Oven, presently $148.52: http://smile.amazon.com/dp/B00E9HR7KG...

At 5pm EDT is the 8-Cup Elemental FP, normally $99.95: http://smile.amazon.com/dp/B00LBZOYAK...

Jun 25, 2015
DuffyH in Cookware

Cooking from Electric Pressure Cooker Cookbooks

Thanks Amy,

IP does have 3 slow cooker settings, just like with the Sauté function, but I haven't had a reason to use it yet.

I've been trying to think of all the things I cook in slow cookers, and can't think of a single use in the last 2 years that wasn't stock, split pea or bean soup, pot roast or pulled something. But yeah, with your experience in mind, I'll be sure to give it a test run before pitching the slow cookers. Absolutely.

BTW, last night when I was whisking the roux for the gravy to go with the pot roast? The SS liner spun like a top. Wheeeee! In it's defense, it was like 1 Tbls flour in an empty pot. I haven't made soup or chili in it so don't know if weight will keep it stable. I slipped on an Ove Glove and held on to it. Easy peasy.

Duffy

Jun 25, 2015
DuffyH in Home Cooking

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

<I looked for top stainless steel brands but they don't sell separate pieces ,Do you know which brand has better quality that food sticks less and sell separate pieces?>

Lots of brands, most in fact, sell open stock, separate pieces. You've got Bed, Bath and Beyond, yes? Visit a store and handle some of the stuff, then if you find what you want but don't see it sold separately, talk to an employee. They'll look online an order it for you. Or visit HomeSense. They also carry cookware, often demo pieces from other stores.

Everything sticking and hard to clean? It can be, but it doesn't have to. That has everything to do with the heat level and how you use it. Pay attention to manufacturer instructions, like keeping heat around medium, etc... and life becomes much easier. Watch Youtube videos that show how to handle it.

Jun 24, 2015
DuffyH in Cookware

What is the healthier ,better and affordable cookware set ? Non stick/teflon , Stainless steel ,Cast iron or Ceramic Non-stick?

There are many good quality sets for well under $1000. Consider Tramontina, Cuisinart Multi-Clad Pro and Zwilling Spirit/Sol (uncoated).

http://www.amazon.ca/Zwilling-J-Henck...

Or if you want a saucepan, try the fabulous Zwilling Aurora.

http://www.amazon.ca/ZWILLING-Aurora-...

You mentioned Saladmaster. please don't believe the marketing gobblygook.. It is very good clad cookware, but the metals it's made of are no better (in many cases, it's the exact same metal) than any other good SS line.

Jun 24, 2015
DuffyH in Cookware
1

Cooking from Electric Pressure Cooker Cookbooks

Weeknight Pot Roast - from Pressure Cooker Perfection (ATK), also on PCT website.
Here's the link: https://www.google.com/search?client=...

We crowded the pan on the IP with 4.75 lbs of beef in 2.5-3" pieces, and subbed a packet of Lipton Onion Soup mix for the condensed French Onion soup. Added ½ cup water to approximate the condensed stuff. Omitted the porcini mushrooms (didn't have any). Otherwise, followed recipe.

Great pot roast, but could have used another 3-5 minutes under pressure. Smaller pieces would have cooked in time, maybe. The beef was knife tender, but not quite fork tender. Cut in half for serving the pieces were perfectly tooth tender, so a great success all the same.

The little round Yukons were nice too, and I'll always use them in future pot roasts. With quick-steamed baby carrots and a side salad we had a great meal, feeding 4 adults and 4 wolves with just enough left for lunch for 2.

This sealed the deal on how great the PC is. While the pressure came down, I cooked the carrots, chopped greens and tomatoes, pulled out all the plates and all that was left was turning the jus into gravy, done right in the IP on high sauté. Pot roast for 8 in an hour prep to table? Color me happy! And no extra kitchen heat, unlike when I've used a slow cooker for the same meal. Those things are headed for the donate pile, I think. I can always slow cook in the IP if I want to.

Duffy

Jun 24, 2015
DuffyH in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

I did end up doing a quick steam thing. As soon as I set my 15-minute timer for natural release, I threw ½ pound of baby carrots into my tall 2qt saucepan, added ½" water and set them to boil, then right down to simmer. 5 minutes later they were al dente (tender-crisp), just the way we like them. A quick trip through a strainer to drain off the water, back into the pan to steam off remaining moisture ala mashed potatoes, then tossed in a little S&P. We drizzled a little gravy on them along with the potatoes and beef, and you'd never know they weren't cooked in the pot, aside from the texture, which was divine.

Way faster than steaming them in a basket, especially on induction, where that little bit of water boiled in about 30 seconds.

Jun 24, 2015
DuffyH in Home Cooking