DuffyH's Profile

Title Last Reply

Introducing New Conversation Types

I should have seen that coming. :-p

about 4 hours ago
DuffyH in Site Talk

New All-Clad Handles... About Time.

Finally, there's a new and completely different handle on All-Clad. But there's a catch. It's a mixed group of Stainless, D5 and Copper Core bodies. The frypans are D5, the saucepans, saucier and saute are Copper Core and the stockpot and rondeau are stainless.

You can't get a 12" frypan at all.

Still, it's a new handle, and that's a start.

http://www.williams-sonoma.com/shop/c...

ETA - All the pans have rolled rims and brushed finishes, which I really like. And universal lids, which make me nuts.

about 4 hours ago
DuffyH in Cookware

Introducing New Conversation Types

Yeah, I know, Cat. I know. But the thing is, I just don't care. As long as I've got some word or icon to click on to indicate the usual "like it" stuff, I'm a happy camper. A heart, the word Like, an upward thumb, a plus sign, it's all the same to me.

Just, please, for fuck's sake don't make me type it out. I really, really hate seeing all those "plus 1" posts.

about 5 hours ago
DuffyH in Site Talk

Here's What Every Trendy Restaurant Menu Looks Like

Hi emglow,

April Fool? Why these prices? Nah. An April Fool's menu would have WAY better prices to suck us in.

about 5 hours ago
DuffyH in Food Media & News

Introducing New Conversation Types

I've hearted cowboyardee for a long time.

about 6 hours ago
DuffyH in Site Talk

Introducing New Conversation Types

I didn't know about it, either, Gio. I do like it, a lot and use it. But it's not at all intuitive.

about 6 hours ago
DuffyH in Site Talk

Introducing New Conversation Types

Plusing is too much trouble. I was happy when we got to Recommend. I don't care that we've got a silly heart now. I really strongly dislike +1 and don't want to... ah crap! You made me type it.

I just want something, anything I can click to signify a positive response.

about 6 hours ago
DuffyH in Site Talk

Summer 2014 Yard/Estate/Tag Sale Scores

Those are some seriously good scores, JT! Well done.

about 7 hours ago
DuffyH in Cookware

Do you wash your pizza stone?

I've knocked cheese and sauce off it with a brush or my chainmail cleaning thingy, but never washed it. Mine lives in the oven because I'm too lazy to move it.

about 7 hours ago
DuffyH in Cookware

Here's What Every Trendy Restaurant Menu Looks Like

Why are there $ in front of all the prices? There should be no monetary units, just numbers.

Hey! I know! For grins and giggles, next time you see a menu like that, try paying in *Pesos or Rupees. I mean, clearly, management's not picky about currency.

*Unless the country you're in uses Pesos or Rupees for their currency. That wouldn't be any fun at all.

about 7 hours ago
DuffyH in Food Media & News

Pots and pans for Induction cooking

Hi Rob,

Thank you for linking that excellent video. It helped put a "face" to all the conversations you and I have had over the past months about clad induction wok cookery.

My dude recently ordered a hand-made steel wok for his Weber grill that comes with a wok ring. The ring appears to have a rolled bottom edge, which would make scratches less likely if I use it on my induction cooktop. I can always park it on a paper towel, too.

I'll have to wait to try it, though. My cooktop cracked this week, right across in a jagged pattern. The GE repairman comes on Wednesday next to take a look. I'm guessing another week or so before the replacement glass arrives. I could be without my cooktop for the better part of a month. Ah, well, it's prime grilling season and once that wok arrives, I can make it do extra duty as a frying pan or saucepan, whatever I need. And there's no reason I can't use one of my deBuyer carbon steel frypans on top of some coals. Until then, I'm getting by with my microwave and Breville oven. It's like living through a kitchen renovation, but with less dust in the food.

BTW - after watching that French video (thanks again), I had a grand time watching what appeared to be a pair of Polish or Czech videos demonstrating Mexican cooking in a wok. I think that's the definition of multi-cultural.

Have a fun time in the parade, and then let the beer flow with abandon. Happy Independence Weekend!

Duffy

about 8 hours ago
DuffyH in Cookware

Help me build a great cookware set!

You're right, foiegras, those stars are often indicative only of original condition, sometimes not even that. I've seen 5-star "reviews" from people who write nonsense like "I just ordered this and I'm sure I'll love it!" So helpful, thank you for wasting my time.

On the other end are the 1-star "reviews" from people who would never buy the item, but wanted to take the time to tell us all why we shouldn't either.

It does help to search reviews on Amazon to look for people who've had an item awhile, especially when the reviews number in the hundreds or thousands. I like to use words like "owned" or "year/s". For ECI, I might look at "finish", "Chipping/ed" and the like. Sometimes I search in brand names of a similar product, looking for people who compare them. Those can be helpful.

Duffy

about 10 hours ago
DuffyH in Cookware
1

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

It would seem that the closest we have (south Florida) here are estate sales.

FWIW, growing up in a well-to-do SoCal zip? There was no such animal as a tag sale. I never heard the word until 30 yrs later I saw Martha mention it, in the late 90's. Maybe Brentwood or Beverly Hills had them, but we just didn't see them in Huntington and Newport beaches.

Never saw one in Va in the 90's, for that matter, despite hitting lots of estate sales and auctions. We were on several mailing lists, but never saw the term.

I suspect it's not just a matter of regional nomenclature, but more of a case of a regional thing that may not exist, or at least is uncommon, elsewhere. Like outdoor malls. They're almost unknown in the northwest, but they abound in SoCa. That't my best guess, anyway.

about 10 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

The Mauviel has an incredibly thin steel sheet showing. I don't know how thick it really is, although it can't be too thick, because the pan is slow to heat (incredibly slow boiling water), but once heated it responds very quickly to small changes.

If the base were thicker, I think it would heat much faster initially, but lose it's ability to react so quickly. And of course, it would be much less even heating. Both my sauté and DO are dead flat.

I've got another pan, an Invoca fry pan from TJM, that has a really thick disk base. The pan itself is about 4mm, and reacts pretty much as a heavy aluminum pan should. I think the base on this one might be a sandwich, with even more aluminum.

The entire exterior of the pan appears to be the same non-stick as the interior, or at least a nonstick paint of some kind, so it's impossible to gain any clear idea of what's going on with it.

about 12 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

<Though what I did gave me a unique piece - an induction compatible bare aluminum skillet.>

That's why I'd do it, too. Because no one will make a bare aluminum pan with an induction base. :-(

about 13 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

Hi mpk0,

As you've surmised, a steel disk is required to make aluminum compatible with induction. The Mauviel has one, too. In fact, I've got a dutch oven and sauté pan in that line. Efficiency varies from line to line, and cooktop to cooktop.

100% aluminum pans cannot be used, no. But if I wrote that stainless steel pans have really crappy response time, you'd likely point out that clad stainless, around an aluminum or copper core, can exhibit excellent response time.

We (induction owners) see a lot of misinformation, in the form of people flat out declaring that aluminum pans can't be used on induction tops, as you did. I wanted you to know that's not the case. They can be used, and some of them work very well.

Duffy

about 13 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

Hi sunshine,

<... when the nonstick packs it in 8-10 years later,...>

You know that's the exception. I get similar mileage, but most people seem to get 1-2 years, tops. So for them, it could be worthwhile. It would save replacing an otherwise perfectly fine pan. Not that I'm going to do it, but the option is nice to have.

about 14 hours ago
DuffyH in Cookware

Help me build a great cookware set!

Hi mikie,

I've only seen one or two others who had cleaning issues with the Proline. I'm very much not in the majority here, and figure it's just me on this one. It happens.

I'd likely be fine with the saucier because of the differences in cooking technique from the skillet.

about 14 hours ago
DuffyH in Cookware

Hand Hammered Wok from E-Wok Review

Thanks, toddster. Good explanation of different uses for spatulas and ladles.

Duffy

about 14 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

Hi McChungy,

It's possible your griddle plates might be good candidates for Teflon removal. If you can have it done for about $20, it might be worth it. It seems to me you really like your griddle. If you can make it perfect, why not?

Duffy

about 14 hours ago
DuffyH in Cookware

Hand Hammered Wok from E-Wok Review

Hi jp96,

That Yamada pan looks like a similar shape to my Joyce Chen stir fry pan. Mine is not terrific for moving ingredients into and out of the hottest part of the pan. Because the walls are relatively steep, food stays on the floor of the pan. There isn't much difference cooking in my stir fry pan and a plain old frypan. Tossing is less risky, though.

Still, without the dimensions it's hard to be sure of the shape and characteristics, and I don't want to scare you off a really nice pan. It's certainly much better quality than mine.

Duffy

about 14 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

< this is not a pan you will get back per se, but one you would donate for circulation><It would still be your pan, and you could get it back, but it wouldn't go from your home back to you on every check out.>

That's the current thinking, but I'm open (can't speak for Kaleo) to having the pan remain with the owner when it's not out on loan. If that's what it takes to get access to more pans, it seems reasonable to me.

Whatever the members want, that's the way things will be.

about 15 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

The thrift stores we donated to in SoCal all used eBay for quality goods. I know because I enquired before donating some vintage Disneyana.

about 15 hours ago
DuffyH in Cookware

Help me build a great cookware set!

Hi zackly,

Yes, and almost 90% of reviewers give Le Creuset 5 stars. It's almost 100% for Staub. I don't recall saying that Lodge aren't any good. Just that they do seem to be more prone to chipping than LC and Staub.

You can say it's overblown, or that it's not worth the premium to buy LC or Staub. That's fine, and I don't say you're wrong.

I say that's a judgement call for each cook to make.

Peace.

about 17 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

Hi JohnE,

Yes, of course, some great pieces come in. But you know they're rare.

about 17 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

Thanks, sunshine

Estate sales I'm familiar with from our time in Virginia, when we were collecting vintage furniture. They are indeed a good source of quality stuff. I scored some great stuff for a song.

about 17 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

Hey sunshine,

Damn, that made me laugh. :-D

about 17 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

Hi MplsM ary,

They weren't mean or rude, just... I don't know. Overly eager to want me to like the thing? Something like that. It was just enough to leave me feeling as you said. Icky. And less than, somehow, for not appreciating the gift Breville Gods have bestowed on us.

The employees do tend to be a bit exuberant in that store, compared to other SLT's I've shopped in.

Duffy

about 17 hours ago
DuffyH in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

I'm sorry, mcf. I was replying to Hill Food and goofed.

Craigslist (at least in Tampa) is not much good, either. I don't know what a tag sale is, always thought it was the same as a yard sale.

about 17 hours ago
DuffyH in Cookware

Turning a non-stick frying pan into a regular frying pan?

With all due respect, you don't know what you're talking about.

Tfal Total Nonstick and Mauviel M'Stone, both anodized aluminum, both can (in fact, are DESIGNED) to be used on an induction burner. There are dozens more.

about 17 hours ago
DuffyH in Cookware