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mikie's Profile

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Why all the hate still for Dupont Teflon?

mcf, I'm glad you have such good luck with SS and eggs, Mrs. mikie still can't cook eggs in SS without sticking.

about 11 hours ago
mikie in Cookware

Which Le Creuset to keep vs exchange?

Our first ECI was a 5.5 qt, then I ran across a sale and I wanted to get the 8.75 qt and did, while Mrs. mikie wanted the 2.5 qt, exclaiming the 8.75 was too big. Well, the 5.5 gets the most use but the 8.75 isn't far behind. It's a great size for double batches of soups etc. and about as big as I would want to handle when loaded.

about 16 hours ago
mikie in Cookware

Why all the hate still for Dupont Teflon?

I'm a firm believer in using the right tool for the job at hand. For me, that includes a non-stick pan for eggs. Mrs. mikie insists she doesn't need a non-stick for eggs, but every morning she uses my 8" Scanpan for an egg. I've never seen her get eggs to not stick like holly crap to a SS pan, although she insists it's possible. She has a small Griswold she could use, but she's not big on maintaince, so it sits in the drawer, while my Scanpan see all the activity. Non-stick is not the only option, but it's a tool with a special capability and it works well for that purpose. I'm no more inclined to cook eggs on a SS surface than I am to boil pasta in a sautè pan. The only other non-stick we have is a griddle for pancakes and multiple eggs. We have a two burner CI griddle, but they heat isn't even across the surface, not even close. And it's too heavy for Mrs. mikie. Other than the two pans we have, I don't see much need for non-stick, it's not the right tool for every job.

about 16 hours ago
mikie in Cookware

Pros and Cons of Thermapen?

The only down side is the price and honestly, they have addressed that to some extent with the Thermopop for $25. http://www.thermoworks.com/products/l...

It's a second or two slower than the thermopen and the only down side I see to it is the probe doesn't fold up. Thermoworks has a backlit thermopen, it's a couple of dollars more.

I suppose the ideal would be a thermopen with the thermopop thermister instead of the thermocouple to hit the $25 price point and a backlight. In other words, a thermopop in a thermopen case, at the thermopop price point.

about 18 hours ago
mikie in Cookware

Favorite non stick pan?

I too have the Scanpan Classic 8-inch pan for omelets, it's great, but it will not work on induction as the OP mentioned. However, Scanpan does make an induction compatable version, CTX or something like that. Just bought one for my daughter, for eggs.

about 18 hours ago
mikie in Cookware

Le Creuset always scorches tomato sauce

Also I'd bet your 7qt. LC is much better sized to your hob, than the OPs 13 qt.

about 18 hours ago
mikie in Cookware

An Open Letter to Chowhound re: the new format

So is it just me or does the site have a problem? I cant hardly use the site

Jul 28, 2014
mikie in Site Talk

New All-Clad Handles... About Time.

Soon I would guess ;) Demeyere pulled it off with the John Paulson line. Not much different but the handles and the price tag. Has A-C decided there best bet is to move upscale and leave the midrange cookware battles to the other guys?

Jul 28, 2014
mikie in Cookware

New All-Clad Handles... About Time.

Hi Kaleo: It's clearly not the same thing, they don't have the copper cut out at the bottom. And they have the funkey lids. How do you do toung in cheek when you write a response?

Jul 28, 2014
mikie in Cookware

Le Creuset always scorches tomato sauce

The anodized aluminum transfers heat a lot better, but is also doesn't have as much sauce in it, so you could use a lower flame to still get the sauce to simmer, thus making it less likely it will burn on the bottom.

I think you have multiple issues going against you in this case. One; the diameter of the LC is too large for the hob, two; the cast iron doesn't conduct the heat well enough, three; the amount of sauce you are trying to make is more than the size (diameter in this case) can handle, thus you are putting more heat into a concentrated area when you are trying to get the contents to simmer.

I think regardless of the pot construction, you are going to have issues with this volume of pasta sauce on a regular gas hob. Kaleo made a comment on convection currents and how the thick sauce just isn't going to move much. I believe that's a component of your problem.

Jul 28, 2014
mikie in Cookware

Is this pot stainless steel? How can you tell? [PICS]

I just bought a Demeyere and didn't even notice the reference to 18/10 SS. Wasn't looking for it I guess. Good catch.

Jul 27, 2014
mikie in Cookware

Is this pot stainless steel? How can you tell? [PICS]

Are you talking abot flatware? If so, then 18/10 is the best for shine, however, 18/0 isn't as likely to mar tableware. But, it won't have the sparkle of 18/10 and isn't as "stainless". Pots and pans, are different and have different requirements. I don't think any of the pot and pan manufacturers are using the 18/0 - 18/10 nomenclature now. At least not the major brands.

Jul 27, 2014
mikie in Cookware

Le Creuset always scorches tomato sauce

It's the nature of the beast. There are countless posts about the poor heat distribution and hot spots in cast iron. Our larger gas hobs are twin burner or inner and outer ring, whatever and they do a better job of distributing heat across the bottom of the pot. 13 qt is one heck of a cast iron pot, so it's going to be difficult to keep a simmer and not burn where the flame hits the pot. If I made a batch of sauce (gravy to us old Italians) I would probably look for a large pot or sauce pan with a disk bottom to more evenly distribute heat.

BTW, what's the diameter of the 13 qt casserole?

Jul 27, 2014
mikie in Cookware

Rivets or Welds, your opinion

Hi Kaleo,

I certianly understand your logic. I guess it comes down to statistics again. We have some old Revere, over 50 I'd say, some was my mothers and some grandmothers, all spot welded. Mrs. mikie's pots and pans were made by West Bend and sold door to door. They were very expensive back then, she could have bought a good used car for what she paid for those pots and pans almost 50 years ago. The one that lost the handle on impact actually wasnt as catastrophic as one might expect. Being an engineer, I had to inspect the failure. It appeared to me of the 4 welds that only 2 broke on impact, the other 2 had given way long ago. It was a small maybe 1.5 or 2 qt pot.

Jul 27, 2014
mikie in Cookware

Rivets or Welds, your opinion

I'm about pot and paned out, but reading some articles prior to purchasing the saucier I noted a couple of the "authorities" on some of the links I found here on CH, were dead set on rivets.

Now my wife has had the same pots and pans for most of the 40+ years of our married life, they have spot welded handle attachments and plastic handles. I've replaced the plastic handles, but in 40 years only one welded handle sockes has come off and that was when it was droped on a tile floor after almost 40 years of service.

Why are these guys so intent on rivets? I can go either way, in fact the new Viking we bought has rivets and the Demeyere Atlantis is welded. I see the advantage of welded and no rivets to clean around, but that's not a big deal.

Jul 26, 2014
mikie in Cookware

Is this pot stainless steel? How can you tell? [PICS]

Yes, most stainless is magnetic, but not all stainless is magnetic, so that's not as sure a deal as it might seem. That's why some, SS clad pots don't work on induction ranges. With that warning, it certianly looks like stainless construction, no question about the pasta insert, you can see the thickness and no way aluminum is going to be that thin and hold up.

Jul 26, 2014
mikie in Cookware
2

Help me build a great cookware set!

We have only had the Demeyere Atlantus Saucier for about a month, and sauciers don't have the same issues you have with a frying pan, but we havn't had any problems cleaning, it's never even seen BKF so far.

Jul 25, 2014
mikie in Cookware

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

Far be it from me to read Kaleo's mind, but if I read the post correctly, this is not a pan you will get back per se, but one you would donate for circulation, along with the hope that retailers would also contribute items they would like to circulate. 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. Or maybe I read this all wrong, like that's never happened. I just don't have something that I don't use that's of a quality someone would want to try it out. Plus the new VIking cookware I just picked up are no longer being made, so it wouldn't do anyone any good to test them.

Jul 25, 2014
mikie in Cookware

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

USPS flat rate box, weight doesn't matter, large box is under $20.

Jul 25, 2014
mikie in Cookware

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

If it's $50 deposit, yes, that's on me, my responsibility. I think unless you are talking CI or a 6 qt sauté you can probably ship for less. If you're talking about a $75 pot, then you're right it's too expensive, however maybe $30 shipping on a $250 pan isn't so bad, it's not like you're going to test out that many pieces, what maybe a couple a year.

Jul 24, 2014
mikie in Cookware

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

Hi Kaleo,

It's very kind of Duffy to volunteer.

Yes, it would be nice to check out a pot or pan
Maybe, not sure I have anything to loan out that someone would want
Yes, no problem

Jul 24, 2014
mikie in Cookware

GRILLING - CLOSED OR OPEN LID?

If you want to roll the dice and eat rare beef, pork, or poltry, then by all means leave the lid open or off and you can scorch the outside in a couple of minutes and have a red, jucy, bacteria laden meal.

Call me a wuss or alive, but I prefer my grilled or BBQed products to be cooked to the USDA suggested safe temperatures. And this is more easily accomplished in most cases with the lid closed, especially on a gas grill. The higher heat possible with charcoal, may make it possible to do the same with the lid open. I've seen grilling "instructions" that have the lid off for coals and closed for gas.

Jul 24, 2014
mikie in BBQ, Smoking, & Grilling

What's you ICE choice for your cooler

We took a long vacation to the Rocky Mountains a few years ago and Mrs. mikie pre-cooked many of the meals and froze them. She was concerned they would thaw on the way to the house we rented, so I bought some dry ice. 2 day trip and frozen solid as a rock when we arrived. For less demanding times, a qt. bottle of well frozen water lasts a long time and you can drink it as it thaws and you don't need it to keep contents cool any longer.

Jul 24, 2014
mikie in Cookware

Cast Iron - a Cautionary tale.

My wife has a very large cast iron caldron if you will. It was cracked and said brother in law made several attempts to repair it. Although it doesn't fall appart, it doesn't hold water either. That's why I say it's darn near impossible to weld.

Perhaps the sharp inside corners made it more suseptable to cracking?

Jul 24, 2014
mikie in Cookware

Help me build a great cookware set!

"When we were married I wanted to include checking account deposit slips in our wedding invitations . . . "

And she married you anyway? Wow!

Jul 24, 2014
mikie in Cookware
1

Help me build a great cookware set!

Duffy, I couldn't agree with you more on every count.

Had a relative ask for cash, didn't happen, hand made end grian cutting board (my hands) and a beautiful Japanese knife. The gift was a bit late (my fault) but when they got it, they really appreciated it. Everyone has to eat and not everyone can afford to eat out every night, so they wanted a good knife by the time they received their gift.

As far as clad cookware is concerned, I'm sure a $15 pan will work just fine, saw some heavy duty aluminum last night in the restaurant supply, I'm sure it works great. Just isn't what I would want. Cookware, knives, tableware, they're all a bit personal to some extent. If you don't mind the handles of All Clad, it's great cookware and not that expensive as long as you don't compare it to made in China brands. I have socio/political issues and don't purchase made in China where possible.

Enameled Cast Iron, same deal, they all work just fine until they chip. Staub and LC, although they can chip are less prone to do so. I'm sure some people can cook just fine with a chip, I'm not one of those people.

I'm a believer in buy quality and buy once.

As for Williams Sonoma, they have sales like everyone else, got a great deal on that Japanese knife there. The internet keeps them honest and if we had to rely on Amazon for everything, where would you go to actually handle the pots and pans you want to purchase, so I cut them a little slack.

Jul 24, 2014
mikie in Cookware
2

Cast Iron - a Cautionary tale.

I'm no expert, but cast iron isn't easy to weld. I have a BIL that's been a professional welder for decades and he has difficulty with cast iron. It would be odd to make this in two pieces since CI is so difficult to weld. I would guess it was cracked and the weld was an attempted repair.

Jul 23, 2014
mikie in Cookware

Help me build a great cookware set!

Let me tell you, what you need for cooking depends soooooo mcuh on what you cook. I have an ECI braiser from Staub, there was a time when I cooked half of what I made in it. Great cooking vessel, but I haven't used it in months, mainly because I'm cooking different things right now. I don't like to cook the same things over and over, so the pans I use change with the season. My point is that if there are certian types of foods you don't cook, then you don't need certian types of cooking vessels.

I think the list Kaleo had would cover most bases, start there and build as your cooking needs require. Good luck.

Jul 23, 2014
mikie in Cookware
2

Induction burner warning.

Hi Kaleo,

It's all about statistics isn't it. If you have one unit and it works you have 100% success rate, if you have one unit and it fails, you have 100% failure rate. But, if you have a thousand units and one fails you only have 0.1% failure rate, but who owns that many units? You have to play the odds and if you have enough data points, you usually get what you pay for, not that you can't have a good Cheap unit or a bad Expensive unit, but the odds are better if you spend more.

Jul 22, 2014
mikie in Cookware

Replace Upright Freezer that Lives on Back Porch?

I love people with socio/politcal reasons. Wish we had a Home Depot. Unfortunately, Lowes is just down the road and the convenience trumps many options. However, we have had a number of poor experiences with them and will gladly pay a premium to purchase from other vendors. Odly, I can usually find a better price on the same item, so I don't buy much there.

Jul 21, 2014
mikie in Cookware