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Nonstick skillets, ideas for good ones?

If they are charging different prices for different customers then you need to find another restaurant supply house. The only time something should feel costly is if you would be required to purchase a certain quantity of pans. Six pans is a common method of packing that the manufacturers use and if a restaurant supply house doesn't offer it as a normal cash and carry item then they may require it be purchased in quantity.

I've used commercial pans that were at least 10 years old and although they had lost the new slick feel, they never flaked or peeled like many consumer pans have over time.

Nov 15, 2012
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Nonstick skillets, ideas for good ones?

If you must have nonstick then your best bet is to go to a restaurant supply house and check out some Vollrath or Wearever pans. They have some heft to them and the nonstick surface will last a lot longer.

Nov 13, 2012
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All-Clad Customer and Product Support

The problem is that All-Clad imports the food mill from China as a unit. Matfer-Bourgeat and others sell pro models that you can not only purchase replacement disks but also purchase different disk sizes.

Nov 10, 2012
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De buyer mineral pans and warping

It's all good Kaleo, I still use the pan. If someday I win the lotto I could invest in a big hydraulic press and be the one guy that flattens pan bottoms for cheap.

Hand hammering pans to remove a warp becomes far more difficult when using a glass/ceramic stove top. Lots of new pans like to spin if you tap the side of the handle of the pan. Ahh the joys of a gas hob are sorely missed.

Nov 10, 2012
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Pizza Stone ... Which one?

I use one all the time and am quite pleased with the results.

As scott123 mentioned, heavy and hot are not an ideal combination when it comes to transporting a pizza. I have done it but don't recommend moving it at all. I use a short handled peel to move the pizza in and out of the oven. The handles on the Lodge work great when you want to clean it but will transfer heat very fast through a pot holder. Before you get the pan to the stove top, your hands will tell you it wasn't a good idea.

Sep 11, 2012
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Why Cast Iron? Another reason .....

"I now pronounce you, Cook and Skillet". My latest acquisition is a Lodge Wedge Pan. Since I didn't have enough corn meal on hand, I opted for making drop biscuits in it. Great biscuits with a nice amount of crust. Plus their wedge shape just begged for a tv segment in which someone would undoubtedly exclaim, "Oh, those are so cute!".

My latest not so common use that I really like is a cast iron grill pan on a portable induction burner on the outdoor upper deck of a townhouse. No scuba gear required as is sometimes contemplated when I grill on the stove.

Sep 11, 2012
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Something new (to me) in carbon knives

Interesting that they have the plastic handles as that is what my early '70s Sabatier **** Elephant's have with the exclusion of the Nogent which is wood.

The Best Things keeps on surprising us with little goodies :)

Jun 17, 2012
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Why do I own my All-Clad stainless saute pan?

I prefer to saute in the classical sense of lifting the pan and although I could manage to do it in cast iron I would definitely prefer not to when doing the same in stainless steel is so much easier.

As others have pointed out, stainless steel reacts faster to temperature change than cast iron. Finding the sweet spot temperature wise for stainless steel is the key and it takes a little experimentation. What may be the proper setting on one burner may not hold true for the other burners. Once you find that point it is easy, whereas although you can find the sweet spot in cast iron, it's negative is if you overshoot the sweet spot. Enameled cast iron certainly has it's uses but I don't think it is a replacement for a stainless steel (or other metals lighter than cast iron) saute pan.

Jun 16, 2012
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What is more useful for you? Saute pan or Frying pan?

The pictures in the article display the standard definitions for each. If someone or a recipe specifies using a particular type of pan that is what they intend for you to use. A manufacturer who either doesn't care about terminology or is trying to fool consumers into buying a pan based on name alone has to be treated as such.

Jun 16, 2012
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What is more useful for you? Saute pan or Frying pan?

Laughing because that was exactly why I bought the d5 French Skillet set a few years ago.

Jun 06, 2012
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Waterless Cookware Myths or Not

I would try Fastenal for hard to find screws.

I still haven't tried the stacking bit but should some time to see how it fares.

Jun 06, 2012
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De Buyer Blue Steel Crepe pan seasoning

Thin layers work best. I look for dry spots and wipe oil to that area while seasoning on the stove top. I keep the heat at one setting and lift the pan off the burner to control the temperature.

The potato skin part is believed to help clean the pan, it won't hurt if you do it. If the oil is too thick and results in gummy spots then you can remove them with a Kosher salt and oil paste instead of starting over from scratch.

Jun 06, 2012
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Spatula for a new cook

These are my main spatulas:

http://www.williams-sonoma.com/produc...
http://www.dexter1818.com/Item_Detail...
http://www.dexter1818.com/Item_Detail...

The Dexter prices are lower at restaurant supply houses. The fish turner can be found there too but different brand than offered by W-S.

It's extremely rare that I cook in teflon but we do have a plastic and a silicone (which I hate - some food behaves like a greased pig when coupled with teflon and silicone) and some wooden ones.

Jun 06, 2012
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What is more useful for you? Saute pan or Frying pan?

I think technique comes into play here. If you use a saute pan in the classic sense to saute(jump) then certainly the saute does a better job than a fry pan. If you are going to use a spatula to saute then it isn't a big deal.

Although with practice you can do a classic saute in a fry pan it's design presents not one but two problems. The first problem is when food leaves the surface at the front of the pan (the side opposite the handle). Most people can adjust to make this part work. The second problem is when the food returns to the surface. The fry pan may allow the food to exit the pan on the handle side if not careful. The design of the saute pan provides a wall to reduce the possibility of the food exiting on the handle side.

To me the fry pan and saute pan are related but each is better suited to certain tasks.

So once again Chem I am going to make a mess of your poll and go with both pans ;)

Jun 04, 2012
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How does one treat a "pre-seasoned" cast iron pan?

To me it's a question of how comfortable are you starting from scratch, the processes and the time.

If not comfortable then I would leave it as is and use it and re-season as necessary. If you are aware of the time and effort to start from scratch then the choice is yours.

While, as Chem pointed out, Lodge's preseasoning isn't perfect it does satisfy two problems of the past with their pans. It eliminates the step of removing a protective coating and you can cook immediately if so desired after a light washing.

Skillets and griddles are the easiest to strip and season, any of the grill pans or cornbread stick pans I wouldn't waste my time.

Jun 04, 2012
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frustrating black metallic pans

I second the Vollrath choice. Because they come in different sizes it is a good idea to measure the interior of your oven before you go to a restaurant supply house. You may decide you want other sizes too. While the aluminum pans will last a long time, they do not like dishwashers.

Jun 04, 2012
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Would you buy a CHOW or CH t-shirt?

Now in the back of comic books there will be an ad for "Did you do the Secret Wink and get the wrong result?"

Jun 02, 2012
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Would you buy a CHOW or CH t-shirt?

If you are going to do the secret winking I think you better wear your Street Fighter t-shirt underneath another shirt. That way you can reveal it if you get in trouble with the winking.

May 29, 2012
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What would you call the shape of this knife?

I'm pretty sure I saw one in use on television, where they were visiting a local cheese maker, probably in Europe somewhere. The handle angle would be a benefit whether slicing downward or drawing from the center outwards on a wheel of cheese. Granted you aren't going to find it listed as a home cheese knife as it doesn't look dainty enough to sit on a small cheese board.

May 29, 2012
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Did I ruin my wok trying to season it?

I see nothing wrong with the wok. It is in the early stages of seasoning, eventually it will fill in the gaps and get darker all over. Seasoning works its way from yellow to orange to brown to black.

May 28, 2012
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Just for fun: the self-stirring pot!

Might be good for some applications but as the video shows the concept is flawed. The video demonstrates that heavier ingredients are going to be forced towards the center. Instead of mixing the ingredients it will have a tendency to separate water from heavier ingredients. Any ingredient that has a binding ability will produce clumps or a mass in the center.

Not to mention the number of excuses that would be used to get out of washing the dishes after dinner.

May 28, 2012
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What would you call the shape of this knife?

I'm going to buck the trend and say it is a cheese knife for cutting wheels of cheese.

May 28, 2012
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steel knives - can i season them like a wok?

It could be used to reinforce the proper use of curly brackets ;)

May 26, 2012
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update on the college kitchen

Sorry to hear your efforts didn't pan out (yes, pun intended). It can be frustrating dealing with the way maturity, knowledge and the appreciation of quality all evolve. We wonder why they can understand one thing but not another and sometimes cookware is one of those things. Sometimes it takes one eureka moment before they can begin to appreciate that some things are better suited to certain tasks.

May 26, 2012
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What gauge aluminum is considered "heavy gauge"? -> need a stock pot

Arkadia is imported. Vollrath has a few imported lines to battle against other imports. The Made in USA products are clearly identified on their website.
http://www.vollrathco.com

May 14, 2012
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Another thread on aluminum pans: thickness, how prone to dents, bang-for-buck ability; name names

http://www.vollrathco.com/catalog_pro...

I have the 68301 and 68302. In the picture the handle types from left to right are: plated, silicone, Cool Handle. Vollrath bought Lincoln Smallwares in 2009 so there may be some confusion if you see Wear-Ever and Vollrath for the same model number pan. They are the same, the only difference may be that either Vollrath or Wear-Ever may be stamped on the bottom.

I've never had problems with hot spots but I can identify hot spots on my burner outer ring by dragging these pans over it. I don't bang them around because I have a glass top stove but they are pretty solid. You would have to intentionally dent them, I can't see it happening under normal use. I don't have any copper to compare to but I saw a big improvement with sauces heating in these vs SS.

May 14, 2012
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Windsor pans or saucers for sauces? I'm confused.

My bad, for 372128 with lid it is 12 lbs 1 oz.

May 14, 2012
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question about De Buyer pan for omelet and tortilla

For me the Mineral fry pan is a better choice for omelettes. The crepe pan has a low side which is great for crepes, pancakes and tortillas too as long as you take into consideration what paulj mentioned.

May 13, 2012
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Windsor pans or saucers for sauces? I'm confused.

Bourgeat Copper 1-5/8qrt. flared sauté pan weighs 4 lbs 11 oz. Copper, SS lining and cast iron handle. The catalog doesn't list a thickness.

May 13, 2012
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KitchenAid dishwasher choked to death on olive pit!

Unfortunately there wasn't one available, would have been interesting to see if it actually could fix the jam.

May 10, 2012
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