chefwong's Profile
11+ Quart Rondeau with a Domed Lid
Looking for a 11 Quartish Rondeau or Medium Sized High Wide Stockpot with a Domed Lid.
Anybody makes such a beast. It's when I want to steam something that is larger & or higher than my 8Qt will allow...
Who's got a toaster over and a toaster...
Have read and heard many good things about the Breville...
I'm so over the SS look.
We have matching wood panels on the fridge and dw.
Out current Krups toaster oven is black...and sorta melts into the Black Granite we have.
Fashion vs. function...I know..
Who's got a toaster over and a toaster...
I hate having a *garage* or driveway full of appliances on the countertop.....
We use a toaster oven for toasting and just reheating of some stuff.
I have a large fancy Panasonic microwave that sits in the garage as I don't use it much.
Man, do I miss having a ~toaster~ though. There is just a extra toast level a good toaster does for breads and bagels that a toaster oven won't do it for me.
Does AC warranty warped pans
One of my AC pans , which I use daily has developed a warp.
Not huge, but I noticed it rocking.....
Anyone know if their lifetime covers this ?
SS / Disc Clad Bottom
Who out there makes disc cladded bottoms that go to the edge....
Just checking, aside from the Atlantis series - both the Apollo and Sitram Catering are both alum. disc bottoms that don't go to the edge.
I suppose it's the fact the Atlantis is copper disc based, that's it encapsulated and wrapped to the edge....love this detail.
What do you expect from your dishwasher? (moved from General Topics)
So many aspects on how people use it.
I never grew up with a DW....so my aspect is clean dishes by EOD.
I've never left anything to rinse and hold.
Before the lights go out every night, either anything that needs to be washed is getting handwashed or a load for the DW to run.
What do you expect from your dishwasher? (moved from General Topics)
Actually no one has mentioned it, but the soap also needs some fat and stuff in order to work effective.
What do you expect from your dishwasher? (moved from General Topics)
Hey Skyline. You sound just like me.
I know some Miele owners that will have caked on/baked in sauces and put them in the Miele and it comes out sparkling clean. No rinsing.
Our my brand new Miele, I was cussing up a storm. Rinse beforehand, trying out different soaps, etc.
So all my washes with our Miele is always on Pot/Pan setting with Cascade Powder. Definately pre-rinse and I strategically need to make sure every dish is parallel, not blocked, etc in order for stuff to come out clean. A clean cycle on Pots/Pans for us is 1:54.....I put alot of thought when placing dishes, cause if I don't, they will come out not clean if not worst....baked in crud, from the drying cycle.
It's funny you post that, cause it's misery spending almost 3K on a DW and it's such a finicky machine, but it's really quiet ;-)
I wonder oftentimes should have gotten a uber loud GE / Whirlpool
Who else chemically *lines* the pots -Demeyere Silvinox
One of the things that has always amazed me is how easy my Demeyere cookware is to clean.
I was looking at their 60QT stockpot and noticed a *tech disclaimer* that noted that out of the entire lineup, the 60 Qt was not finished in Silvinox.
Just curious what other manuf. chemically treats the interior or exterior of the cookware ?
One thing led to another, and Demeyere chemically treats the interior of the SS -- in which they call Silvinox. I found this interesting:
The mat, polished series by Demeyere (Atlantis, Apollo and Athena) are equipped with Silvinox, a unique electro-chemical surface treatment system that was developed some 30 years ago in the Demeyere laboratories.
After exposure to polluted air, some fruits such as apricots, dishwashing detergents or overheating, stainless steel may discolour and become grey, matte or yellow. The electro-chemical Silvinox treatment is designed to prevent this effect.
Finger prints are another problem that is specific to stainless steel products. They are very hard to remove. Stainless steel treated with Silvinox alleviates this problem.
Silvinox, a unique system, enriches the material by removing iron and impurities from the surface and makes sure stainless steel remains silvery white, even after years of use.
Not all Stainless is Induction...
This was just a quick test as I've been on a pot pan buying hunt and noticed on AC FAQ, they said to test if the copper core was induction *latest lineup*, then use a magnet.
I've always assumed all stainless is equal to a degree - and lo and behold, I guess the skin of my AC CC pan is not thick enough to hold the magnet I was testing
Sitram Catering / Volllrath Centurion
Love to hear you thoughts on the Sitram Catering / Vollrath Centurion Pots.
TBD, but I'm looking at the 20 qt rondeau on the Sitram as I'm leaning on the tri-ply or Centurion lineup in the Vollrath
Wolf Range Nightmares
I don't have a answer for your question but on our DF range, which i have had serviced quite a bit - there is a design flaw with the burners and the O ring design on the burner seal.......I know know what the problem is, and bought high-temp better grade ones as spares.
Go figure but our joe blow stove prior to the pro range never had any issues...
LTD2 finish - feedback ?
For those familar with the LTD2 pans, how has the finish been holding up ?
I'm inclined to get a LTD2 saute pan --- for a lighter weight 6qt.
I like the SS interior and the fact that the exterior is DW approved..
Comparable SS Alternatives to All Clad at BB&B
YES. Indeed. Handle any pan.....as it's subjective just like knives or even the feel of knives on various mediums of chopping blocks
Comparable SS Alternatives to All Clad at BB&B
Saute/Fry are clad.
Can't speak for the Apollo, but on the Atlantis, the remainder is disced.
I don't own a Atlantis fry Pan.
I used their *proline* line for that as well as black carbon steel.
It's hard to explain until you've used it but they clean amazingly well.....
Comparable SS Alternatives to All Clad at BB&B
This is not a BBB response, but are you hard set of AC SS ? Take at look at Demeyre - Atlantis or Apollo Series.
I have relegated alot of my daily P&P to Demeyre. They clean up amazingly well. I like the welded handles and I like the fact that where it counts, it's disced and on other pans, it is clad throughout (don't necessarily want clad on ever style of pan I have). They're priced inline with AC IMO.
Is Allclad the Gold Standard....
I have tons of AC SS pieces. Some quite large that I hardly use these days - but used daily when the kids were back at home..
I hardly go online to shop for cookware but do for other things.
Seems like everywhere you go, AC seems to be the standard.
For the record, I've never had to warranty anything except for their tea kettle, at 8 month old developed a leak on the spout and that was quickly replaced.
I've replaced alot of my main pieces of cookware with the Demeyre Atlantis series. They are SO much better when it comes to cleaning the interiors ?
I'm getting a bit old in the joints though and may soon shop for a lighter anodized aluminum daily set.
Le Creuset Sales / Pricing
I don't really keep up on Le Creuset Sales / Pricing but how low does this stuff get when on sale / factory ?
Located in NYC if that helps with the response...
Are all 18/10 Stainless Steel Cookware Created Equal?
Not sure if the interior finish makes a differece.
I am BLOWN away by how easy to clean my Demeyre pots are compared to my AC pans
Recommend me a copper disc Rondeau / Stockpot
The thing about the Sitrams is that it's a copper disc bottom that's not 100% so the outer ring/edges tend to burn due to varying heat..
Cheaper alternative to Viking cookware?
You may want to check out some of their pieces and COO.
One of my roastings pans were made in Belgium. The latter was made in the PRC.
BESIDES, THE RIVETLESS design of the Demeyere I prefer more...
Recommend me a copper disc Rondeau / Stockpot
I'm spoiled by my Demeyere Atlantis lineup (grabbed these much more than any in my lineup).
In need of a 15" Rondeau and a 22-26 Qt Stockpot - copper disc bottom.
The closest thing I can find is the Sitram catering line.
Anything else on the market that fits the specs
How clean is your hood
Oh how I wish to cry.
Dare I ask, fellow chowhounders, how clean is your hood & or the surrounding cabinet to the immediate left or right of it.
After months and hours, picking out the right tile, finding the right tilesetter, appliances, cfm, trim, etc, etc. 4 Years later and I am still defeated by my hood. I don't where the fault lies, ductwork is good *not the ideal run but that's just due to layout and it is what it is*, but there is only one short sweeping 90 degree in the run, etc.
The short story is, my hood sucks.
At least 2-3X a year, I am literrally sitting ontop of my burners, removing/breaking down as many pieces as I can, and will literally spend a good couple hours with some muscle cleaning it.
Baffles get cleaned every 2 weeks in the dishwasher.
There are some design flaws IMO in my POS Best Hood design, but certainly not to the paint that I think it's the inherent fault.
Just curious how Clean your hood is...
Finished my full blown cleaning cycle and even the top of the crown moulding is ontop of the stove if not to the left and right are slightly grimey...
Need help picking rice cooker
Hi OP -
I have not been able to see the Sanyo or Cuckoo rice cookers, but the ONLY 3 cup rice cooker so far that I have come across made in Japan is the Zojirishi NP-GBC05.
FWIW, I have a NP-HTC10 (5 cupper) the way. Also made in Japan....
The 3 cup NP-GBC05 was a perfect fit for me in overall size and footprint but aesthetically, I chose the slightly more darker unit, thus the latter bigger unit was .
My biggest GRIPE fwiw, is the quality of the inner pot. My previous daily unit was a PRC unit and the non stick coating wore off quickly as well as the top part right above the water level developed this grainy partina.. A replacement inner pot was $$$ in comparison to the value of the unit itself so I started my research on Japan made units.
The non stick inner pots of both my 10 cup if not the previous previous 3 cup was considerable much more durable and remained smooth for the entire time I have been using it...
The coating on my PRC Zoji. Rizo unit has even started ~chipping~ which led to me to stop using it for health concerns
Any Rice Cooker Gurus in here
Has anyone noticed a quality difference between the Made in C vs. Made in Japan units.
Aside from the souring of parts....
I can't just put my finger on it, but out newer Made in China Zoji. unit - the inner pot quality was not very good at all. Non stick coating was thing, wore off faster. As well, right above the water line, where the water boil/starch - it actually made that area rough on the inner pot that would NOT wash off after a long good soak.
My comparison would be my current 10 cupper (which only get's used for guests/events) or even my previous 3 cupper that was made in Japan. The inner pots were WAY better in quality and never exhibited such issues.
Off my soapbox. I prefer the 3 cupper, but I'm awaiting a Made in Japan 5 cupper Induction Pressure unit anyday. Hopefully, it was bee just as good as the the ~old~ ones.
Anyone notice a quality in rice cookers COO......
Replacement pots are expensive in relation to a new rice cooker....depends how you look at it and the Green eco factor.$40+ for a inner pot I can't fork over, especially rolling the dice on COO - quality factor as well.
I still use a National *branded* thermal boiler and it's just like brand new. Granted, I do descale about every 12-18 months.
Even the tiger USA 3 cup units are PRC made. I DO recall seeing the old stock...it's just a matter of seeing if the market still carries them.
Another Expensive option but always a option....there are tons of newer models, Hitachi, Sanyo, Panasonic and Zoi that is available from Japan that in theory should work with our USA voltage.....
Anyone notice a quality in rice cookers COO......
Nope. Tiger and Zoji make models in Japan and China.......
I have compiled a list of COO of which models are made where .
The only 3 cupper that is *current* and made in Japan is only the Zoji. 3 cup induction model.
I do recall seeing a *fuzzy logic* Japan unit 3 cupper in this old supermarket a year ago. Hopefully they still have stock.
And yes, the inner pot quality of my PRC unit is nowhere in comparison to my previos 3 cupper if not my rarely used 10 cupper induction.
Anyone notice a quality in rice cookers COO......
I replaced a old 3 cup Zoj. with another one after *accidently* breaking the other one.
The new one was Made in PRC. After 6-8 months of usage, the non stick coating started wearing.
Compared to my old one, which the inner pot was still good, I'm going to ~assume~ the ones made in Japan are still better.
Don't have a need or want for anything larger.
I'm off to a old supermarket I know that doesn't really move their electronics in hunt for a 3 Cup Made In Japan Tiger .
Anyone else notice this ....
Fake All Clad
NOT AC related, but sometimes you would be surprise on the fakes out there...
I was once working on a 15K Cisco networking equipment, and the long and short of it was that it turned out to be a fake. The kicker was the serial # was registered to NASA - gov of all places.
I tend to buy from reputable online stores if I suspect there are *like* fake items out there.
Noise comparison-- electric kettle vs. Zojirushi dispensing pot
FWIW, the electric kettles boil quite fast though.....
As in instantaneous fast - compared to the 2 Zojur. I have.
One thing to note, not sure if it matters, but I would just look at the Zojuri. models and confirm country of origin. I think due to smaller capacity, the 5 liter may be made in PRC.
I have their 3 cup rice cooker....and all their 3 cup rice cookers are made in PRC.
There is a clear difference in fit/finish if not non-stick pan quality between the PRC model and their made in Japan unit.s...
