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Want a dishwasher that not only washes,but dries the dishes thoroughly

From my understanding, dishes NEED to be soiled in order to work with the detergents/formulations of today. I don't know if it's just to make the soap less harsh or from a chemical level, the alkyds, mix with the alkais, and the enzymes, all the chemical mumbo jumbo. Regardless, I never pre-rinse. Just scrape off .

Aug 27, 2015
chefwong in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

For the Wiki - the key for proper ~quietness~ for certain brands is to build the DW RO to 23 5/8 if I recall and not the traditional 24. Off the top of my head and I may be wrong.....Miele, Bosch, Asko. I think GE and KA are gunning for the Euro marketshare as well, as I do recall some of their DW in the 23 5/8 size

Aug 27, 2015
chefwong in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

Our Miele pops the door open 2 inches or so to aid in drying when the cycle is done.
This does help considerably is letting the heat out the DW...dishes are perfectly dry each time,

Aug 21, 2015
chefwong in Cookware

No More DW Phosphates for Me

Hi Duffy. I mix it up. FWIW, I think Platinum is a tinge better when it comes to grease, but this is maybe just a placebo effect as I see dawn inside their mixture. With that said, I usually use half or full tabs with Quantum. If I am throwing the hood grills in the DW, I'm using the Platinum. All 3 , including Somat in the mix clean equally as well compared to phosphate powder.

I tried to be green by using it up with mild dirty loads, but after having the dishes spend 2+ hrs on a cleaning cycle and to open the door with dirty dishes, I had it ;-)

We'll see how that goes 10 years from now when DW uses even less water ;-/

Aug 20, 2015
chefwong in Cookware
1

How many stockpots?

Weight. Sens. seems lighter but also I think it's just balanced spread out more....where that Atlantis is just bottom heavy...Handles are pretty nice on them too. Nice and Wide...

I have the Dem. pasta and steamer inserts.
I hardly use the steamer. More often than not, I'm cooking pasta without the insert. But I use the pasta inset alot for steaming corn, jap. yam, etc

Aug 20, 2015
chefwong in Cookware

How many stockpots?

I'll bow my head in shame as I disclose my stash

Had a 8 Atlantis. Bought a 22 Apollo to go with my Dem. purchase
Added a 12 AC for just more volume

When I picked up sensations, I bought the 8 sensations.
This has replaced my Atlantis as the one I grab, as the Atlantis is considerably heavier.....

Last but not least, I have a 38qt Paderno I haul out that every blue moon when I make Zongzyi (I make a boatload that is distributed amongst family)

Aug 20, 2015
chefwong in Cookware
1

No More DW Phosphates for Me

The only tabs one should use IMO is Quantum, Platinum or the ~good~ Somat. $ per $ Somat is expensive, as I import it. Everything else IMO is not worth it. Nothings worse IMO is after a DW load, the load is now dirty with ~dried up food~ on it due to the heat cycles the dishes get.

I don't rinse or scrap dishes clean though. It's my understanding soaps work better with grease/dirt, as well as it being less harsh on the dishes as well

---
Zackly - I would never add another additional ~ingredient~ to any soap mix. I presume manuf with large sums of money with R&D have whatever they have in their mix for a reason. I would not want to add something to that mix without knowing how it affects their overall ~recipe~. But hey, if it works for you, go for it.

Aug 19, 2015
chefwong in Cookware

No More DW Phosphates for Me

I stocked up on phosphated DW when the rules were changing.
Just threw 5 brand new bags of Bandit Buddy and 1 Box of Cascade...

For months, if not almost a year +, I've relegated very mild cleaning duties to these phosphate DW soaps. I found they were not cleaning as well as Quantum or Platinum.....even though phosphates ~used~ to clean better than my current faves. I did 3 back to back DW loads of mildly soiled dishes with BB. Some were even clean, but I just wanted to ~bleach/clean up the cupboards~ them. All of them ended up after 2+ DW cleaning sessions with still dirty dishes. This broke the camels back and I threw all my phosphated DW out and I'm not looking back.

I can split/portion out half tabs with Quantum and Somat.
Can't really do that with Platinum.
Regardless, I do believe these ~newer~ soaps are refined to work better in these newer, less water, longer run time Dishwashers of today.

Aug 19, 2015
chefwong in Cookware

Do you post your purchasing decisions based on Rep Knowledge

In lieu of my other recent posting.....I'm curious how many of ya'll are affected/swayed by how Knowledgable the manuf. rep you speak with is.\

Oftentimes, CH and GW are good benchmarks/guidelines to see how a particular brand/model responds from.

I love it when you inquire with a product rep and they can speak with knowledge about their product line and be confident in their answer ! Not just paper readers....

This applies to alot of things I suppose, and not just kitchen stuff...

-------
My 1st induction choice, since I recall that Gaggenau was king when it came to inductions, I called them and was really disappointed when it was just a call center with reps who just read paper to give you responses..

I've had excellent conversations with Wolf Tech Support but quite frankley, nothing great about their customer service rep or the supervisor I spoke with. I might even have rated her the 2nd letter in the alphabet....

Miele was able to get a live person who knew their product and was able to give me answer to the inquiry and be confident in their response.

My last conversation was with Thermador and I hung up quite impressed. As per above, I like it when people understand and ~KNOW~ the product they are supposed to field answers to. Thermador trumped them all in that. Customer service rep did not have the answer but she rounded up 3 engineers who all said the same thing ! That was impressive if not the spec. she gave me which was equally impressive.

OK. Off my soapbox for today.

Aug 11, 2015
chefwong in Cookware

Heavy Stockpots on Induction Ranges

Here's your update

Thermador is confident between the CS rep I spoke with and 3 techs who all agreed.....

Total weight whether spread out or localized to 1 burner

145lbs on their 36 and 165lbs on their 30".

Something must be off as this is 3X what every other manuf supports, but the CS rep swore that all 3 engineers agreed and conferred this was approved. manuf. weight as ~long as the unit was properly installed~.

Aug 11, 2015
chefwong in Cookware

Heavy Stockpots on Induction Ranges

I placed a call to Gaggenau. They were more of a call center....rep told me that to just use the email contact form.

Just for schitx and giggles, I called Wolf and I even went as far as to speak to a supervisor....they were not able to tell me what the ~max~ weight rating is per burner. They gave me a spec on what the total weight rating is - 38lb for the 30 inch and 58lb for the 36 inch. We went full circle and I asked , could I load up one burner up to 58 lbs . The rep said yes, per the documentation she was looking at, but IMO that documentation that did not clarify if total weight was allowed just per total surface cooktop.....or as she was suggesting, since it's a published #, it would even be allowed isolated to 1 burner. She did not seem confident in that answer, but said if that's what the paper says, then it would be allowed, even on 1 burner..

The application is very rare at best, but I would think that one would be able to get a official spec...

Spoke to Miele as well. The rep was ~confident~ in his response. 40lb max on their 36" induction. When I say confident, it was clear to him that you can load all 40lbs on 1 burner area and still be within their specification/warrant/operating tolerances.

Currently have 2 portable inductions - Vikings. Got them when we were renovating and they were awesome for it's purpose..

This is sorta one of those golden unicorn questions, but I'd like know what the official spec is so one knows what's they are buying into....

On the line with Thermador. Will update....
Unless I'm crazy or she's crazy, they are giving me weight ratings that are 3-4X than the above listed...

Aug 11, 2015
chefwong in Cookware

Heavy Stockpots on Induction Ranges

I'm slowly getting around to research.
While it's been out in Europe for a bit, still skeptical on it's reliability stateside

I did come across a youtube video of some beer brewing on a portable induction with what looked like at least a 60qt pot....

I know the pro-gains of what I get with Induction.
Just not sure what are my ~limits~ are with induction - weightwise

Really loving this:
http://www.gaggenau.com/us/product/CX...

Part of the equation is reliability too.
Just doing a rehab/refresh on my Wolf stove is pretty straightforward and expensive already for a DIY repair. I can only imagine what a Wolf authorized appliance repair rep would entail costwise

Cars - not worth owning anymore past 4 years....as the electronics modules will set you back a chunk when it goes. If not, straightforward mechanical repairs are not that straightforward due to heavy electronic modules...

Will the inductions be one expensive ~appliance~ down the road of ownership like my POV on cars these days..

Aug 11, 2015
chefwong in Cookware

Heavy Stockpots on Induction Ranges

Anyone happen to know what is the weight/isolated weight limitations on induction ranges per burner area. I'm thinking Heavy Stockers that may get loaded up --- 22-36qt rangish. Granted this is only a once or twice a year scenario. Just not sure if a these types of loads are even worth thinking it would support.

Aug 08, 2015
chefwong in Cookware

Venting a 30' blue star

Sherri -

I was initially thinking about venting up the roof, this was you don't mess with the timber. I don't think there's really any good options. Either way, you will need to have the range installed a bit lower instead of directly underneath that upper bank of cupboards. It would be too high, if mounted underneath. Flue Extension would look out of place.

I'd say get a hood liner, to match the exisiting wood decor and when you get to the upper cab, offset your duct and then still vent out the roof

Aug 07, 2015
chefwong in Cookware

Venting a 30' blue star

Vented Hood. Not only for combustion, but for smell, smoke, HEAT, etc.

Aug 06, 2015
chefwong in Cookware

Fridge Dilemma

Mikie -

Is the warranty from the manuf. direct or through a ~3rd~ party offered from you appliance guy.

How has your experience been with this same *warranty* process. Did they come out within 2-3 days or more like a week-10 days...

If it's a manuf. warranty direct, I would strongly consider.
If it's 3rd party, I'd be 50/50

IMO, any high end appliance, I would want in warranty. Once it goes bad when out, it's a huge judgement call on whether to repair or replace.

I replaced our 2K plus Miele after 4-6 years with another Miele, as the part IMO was not worth the cost versus a replacement.

Our Miele Laundry machine has some ~design defect~. Hinge sags over a short period of time. I've had it replaced 2X under warranty. A 3rd time they good-willed the repair out of warranty. They know it's a design flaw.

I'm currently dealing with our Wolf Stove. Deep dive in on a DIY repair. I can't fathom what it would cost for a repair rep to do - between the standard travel charge and X hrs. Parts alone, I'm in the $500+ already. $100+ in other additional parts that I'm replacing just to be proactive and now want to re-repair again. You know how Murphys law is.

Aug 06, 2015
chefwong in Cookware

Difference between Zwilling and Mauviel Lines

I'd choose rivetless anyday, everyday but that's more a personal subjective question

Aug 06, 2015
chefwong in Cookware

All Clad d7

Did not update.
I looked up my invoice...it is 7 play. It's not used much, but when I eyeballed it the other day, it looked like tri. So I checked my Prolines, and the core looked like ply as well. Suffice to the say, the 5 ply alu core is hard to distinguish.

Aug 06, 2015
chefwong in Cookware

Difference between Zwilling and Mauviel Lines

Yes. As of matter of fact, 90% of the time, I grab my sensations over my Prolines. If I need that extra 1 inch of floor space or want a bit more puuurformance, I'll grab the Proline.

Run with the Sensations. It's my go to skillets !

Aug 06, 2015
chefwong in Cookware

Difference between Zwilling and Mauviel Lines

Aurora has rivets. Sensation not - aka, Dem D5/I5 style

Aug 06, 2015
chefwong in Cookware

Calling all CH with a Wolf Gas Range

Another tidbit for the Wiki....

Whether it be a wolf stove or any other brand, if you crack open the shell to look at what parts you need replacing, oftentimes, the 3rd party modules/parts can be found anywhere at 75-25% less than manufacturer's MAP MSRP. I only found out today....when I cracked open the unit to service it....

1 part at $12 can be had at $4
I just ordered another part at $50 MAP MSRP OE each for $25....

Unfortunately, I need to replace 2-3 orings/gasket on each burner due to the how you need to disassemble to do the repair. All the burners must be removed for access.. Wolf does not sell this piecemeal and each burner has a O-Ring Kit at $50 MSRP.

And I thought my roundel vehicles parts were outrageous ;-/

Aug 05, 2015
chefwong in Cookware

Fully Encapsulated Clad Cookware

I Heart dual sets of encapsulated skillets and sautes.
These are my main workhorses.

I've somewhat given up on BKF/occasionall grease/cleaning of the handle/plate area where you get the typical high sear buildup where you need to have a more narrow sponge to attack these areas. Hell, my skillets is taking on a nice yellow-brown patina, if I don't give it a quick scour.

Back when I was DW P&P, everything would come out nice and shiny, even the areas by the handles.

I might just have to spring for the Spring cookware whenever I have a friend go abroad...

Aug 05, 2015
chefwong in Cookware
2

All Clad d7

Mikie -

I'll have to search old threads but was it only the skillets they offered in 7 layer Viking.

I have their super large saute...6 qt.Just looked, it's 3 ply
I never did really like my Demeyere made Viking. It doesn't seem to clean as well as the Silvinox Dem.

Aug 04, 2015
chefwong in Cookware

Calling all CH with a Wolf Gas Range

Just for the chowhound WIKI

It might be a good idea when brand new or newish -to drop some sort of lube where the ball bearing sits in the handle.

I'm using Wurth HHKS - it's something I use mechanically.
HHKS is awesome in that it comes out like a creep oil but as it evaporates, it forms a light grease. Perfect to seep into the cranny of that ball bearing.

Aug 04, 2015
chefwong in Cookware

Fully Encapsulated Clad Cookware

What spurnned this post ----there are times between having company and or lots of company, I would rather just dump the p/pans in the DW and just let it run....

Besides, I miss the shineeeeenessss I get out of them when I used to do that, prior to me realizing it was eating up the core. Noticed that on one skillet and never put any pot/pan in it ever again, except for my encapsulated Dem stocks, which is rare at best.

Aug 04, 2015
chefwong in Cookware

Calling all CH with a Wolf Gas Range

Humor me CH'er with a Wolf Gas Range.
How hard or easy is it to remove your burner knobs.
The oven is a piece of cake.

I am putting on some serious strength on pulling them off (tried each burner) and even giving it a slight rock. It has not moved even a smigen. Enough force that I start feeling uncomfortable in that it's to much force on the stem....

Just curious am I going crazy...

-------------
Update. I sucked it up. Wrapped a towel on it, put a vice grip on and and yanked it off.
In looking at it, there is a ball bearing in in each. I suspect they are just seized...

I used so much force on pulling just a single knob off with vice grip attached that the entire stovetop moved forward ! Granted it's on wheels ....but that is some serious forward force we are talking about.

I took 2 off and have kreep oil on the ball bearings. I'll take the rest off when the replacement part comes in and when I'll do the servicing....

Aug 04, 2015
chefwong in Cookware

Fully Encapsulated Clad Cookware

Thanks Duffy. Spring was the brand I was talking about.

Aug 04, 2015
chefwong in Cookware

Fully Encapsulated Clad Cookware

Eons ago when I researching Demeyere *I think*, I came across a blurb on how company X was part of company Y and got bought by etc, or split, etc.

Anyhow, I came across some interesting cookware. I don't believe there were carried stateside. It was clad cookware BUT the exposed edges were fully wrapped/clad in SS ---aka, in my eyes, aka, 100% dishwasher friendly.

If this is on someones radar, can you shed some light on the brand.
I believe it was of some German descent and the brand started with a F, if memory recalls.

Aug 03, 2015
chefwong in Cookware

All Clad d7

Hmm. I'm going to have to look for the email

They have had the D7 for awhile, just in very limited styles. I think it was a D7 Dutch and 1 more other..

Aug 03, 2015
chefwong in Cookware

Demeyere Industry 5 Opinions?

Heh. I was just curious what other CH's experience been with some of the brands I just happen to like/use

About 2 years ago, I was working on a project and on this new restaurant build, they were using AC skillets by the cases/truckload ;-) A couple of vollroth or any large rest. grade rondeaus to supplement for large batches. I recall speaking with the CDC and I was asked why spend big $ on AC, and it was something to the effect that AC will warranty the pans forever.....which I was aware as a consumer....

LOL. This board is trouble. Everytime I come back, all I want to do is buy kitchen stuff ;-)

My most recent purchase in which I'm loving, as the lil 2 year loves as well is this

Jul 31, 2015
chefwong in Cookware