kaleokahu's Profile

Title Last Reply

Copper pan - silver versus stainless lining

Hi, Matus:

Not a *larger* discount. The *same* discount.

Aloha,
Kaleo

about 8 hours ago
kaleokahu in Cookware

Discussions about taking food home during Thanksgiving dinner

Hi, rockycat:

I think this practice stems from everyone's love of Thanksgiving leftovers. For example, it's a close call whether I enjoy the traditional dinner most or the leftovers. When I dine out at another's house on Thanksgiving, if I had to face Black Friday and the weekend without leftovers, it would be a bummer for me.

Me and about 150 million other Americans.

Being able to take some home takes the sting out of not hosting yourself.

Aloha,
Kaleo

about 9 hours ago
kaleokahu in Not About Food

Copper pan - silver versus stainless lining

Hi, Matus:

A 20cm saute is pretty darn small; the smallest I use regularly is a 22 and I wish it was a 24. And, if you're going to 'speriment around with thermal properties a downside would be a 20cm's almost ideally sized for a hob, so it won't shine as much as a larger one compared wih other comparable pans.

FYI, Don't feel constrained with the Falk Try-Me. At least in the past, Falk has been willing to give first-time customers the equivalent discount on other pans. Just ask.

Aloha,
Kaleo

about 9 hours ago
kaleokahu in Cookware

Katsu Burger closed yesterday

Thanks.

about 9 hours ago
kaleokahu in Greater Seattle

Katsu Burger closed yesterday

Congrats. Care to share what happened?

about 20 hours ago
kaleokahu in Greater Seattle

Dishes most suited to cooking in copper

Hi, Tapir:

If you send me your e-mail address, I found a great deal on a pan you might like. kaleokahu@gmail.com

Aloha,
Kaleo

about 21 hours ago
kaleokahu in Cookware

Budweiser loses out to craft beer in US

Hi, Jim:

There's no telling what will successfuly re-emerge as hip. Coors, Rolling Rock, PBR, MGD have all had turns.

Gee, I'm not even from the Midwest, and I never forgot about PBR.

I think the biggest drain on Bud's relevance is the proliferation of micro and mezo breweries and the liberalization of brewpubs, tasting rooms, and taverns pulling 30+ good handles.

I think there are at least 15 breweries within 5 miles of me, and all of them turn out beers that kick Bud's ass. Really the only time I drink Bud anymore is as a mediocre last resort when the choices are few and dismal. Like eating at MacDonald's.

Aloha,
Kaleo

about 23 hours ago
kaleokahu in Beer

Copper pan - silver versus stainless lining

Hi, Matus:

I occasionally leave food out in mine overnight, so far with no ill effects. I would not leave tomato sauce sit in it for hours, though.

Aloha,
Kaleo

about 23 hours ago
kaleokahu in Cookware

Dishes most suited to cooking in copper

Hi, tapir:

Gosh, cook anything but things that require smoking hot preheated pans. If you're cooking with a fat with a smoke point <425F, it's pretty easy to know safe from iffy. Just add the fat first. The sky's your limit.

Since you already have the frypan, I would next look for a Windsor/splayed saucepan--these are very versatile. But if a good small oven presents itself, jump at it, because they are uncommon. Good copper at a bargain price--you never know what's gonna come along, so you will be smart to be opportunistic.

Have fun,
Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Discussions about taking food home during Thanksgiving dinner

I find it strangely off-putting that this would be discussed before the meal. Sending leftovers home itself is no big deal in my family, especially if/when the meal is done semi-potluck.

I do have a running issue with my SIL, who always loads up a full plate for her BF (who never attends) in ADDITION TO a boatload of leftovers. It's treated as if we are expected to cater a week of meals for them.

Aloha,
Kaleo

1 day ago
kaleokahu in Not About Food

Football during Thanksgiving dinner - am I a snob?

C'mon, we're having a party! Big deal, I brought a few party girls and a DJ and some favors to your sit-down Thanksgiving dinner. Few homies packin' 9s? No thing at all. Unless you don't put the Giants on. We're the hosts now, beeatch. Puttin some shouts out from the table for more partay...

Football during Thanksgiving dinner - am I a snob?

Just a wholly-owned subsidiary. Bud still exists, unfortunately, busily buying and ruining craft brewers.

1 day ago
kaleokahu in Not About Food

Football during Thanksgiving dinner - am I a snob?

Let's all go. It'd be a lot more entertaining than football.

1 day ago
kaleokahu in Not About Food

Re-tinning copper pans

Hi, alarash:

I have a bunch of fiberglass FABRIC for you to try when next we meet.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Bottom Disc Pans - Who Know Specs

I do not know, but I suggest you find a long-time dealer of Demeyere. They used to provide dealers with cutaways, so you can measure. Also, try calling Steve Bridge at Bridge Kitchenware--he knows Sitram better than Sitram.

1 day ago
kaleokahu in Cookware
1

Help this newlywed finish outfitting the perfect kitchen

My 34cm rondeau is pretty even on most hobs. I can brown consistently using the entire bottom.

1 day ago
kaleokahu in Cookware

Copper pan - silver versus stainless lining

Hi, Dan:

Evenness and responsiveness are not perfectly overlapping concepts when it comes to pans. Of course a very thin pan of any material will heat up and cool down faster than a very thick one of the same material, and that means a thick one will hold more heat.

But conductivity matters to both evenness and responsiveness. Sam Kinsey analogizes conductivity to a pipe--the higher the conductivity, the larger the pipe. He analogizes specific heat to a tank--the higher the SH, the bigger the reservoir.

We all know copper has a very high conductivity--it's a huge pipe. So it is responsive by nature. But it also has a large SH by volume. So the added mass of a very thick copper pan is roughly equivalent to a typical cast iron one--large tank. It just fills and drains MUCH faster.

Now then, the "pipe" runs horizontally across the material as well as through it vertically--that's what makes pans made of highly conductive material like copper more even--there's enough thickness to efficiently carry the heat out and up, making the pan relatively even.

But even copper has its limits. In a thin pan, the "pipe" is more like a straw when it comes to passing the heat to parts that are not being directly heated. But directly above the heat source? With only a tiny web of copper separating the food from the flame, there's nowhere for all that heat to go but up. Hello, Mr. Scorch! The bottom line is unevenness.

I have seen theoretical attempts to quantify "optimal" thicknesses of metals to predict evenness. The result for copper was 2.87mm. IIRC, aluminum's # was 6.7mm, and CI's was 3/4 inch. SS is more like a full inch.

IF one subscribes to the view that heating food only from the bottom of the pan is important, then a very thin copper pan on a completely even and powerful hob would be all anyone would need. But home (and many commercial) hobs being what they are, a bigger "pipe" is needed.

I subscribe to the view that sidewall heat is important not only to minimize hotspotting, but also to impart more even heat from more directions. This alters the convection currents in liquids.

Practically speaking, I've never heard of a pro chef who prefers a thin copper saucepan to one in the 2.5mm and thicker range, even though it is theoretically going to cool down faster. My thinking as to the main reason why this is the case is that the specific heat of water is so great (think of the pan's contents as a swimming pool compared to the "tank"), it doesn't matter.

I DO think that on home hobs, the balance shifts toward extra thick for sautes and frying. This is more for reasons of thermal stability. If you're flopping a big saute full of a mass of solid food, to get the quick cook that defines saute, it helps a lot for the pan to not only be even, but to have extra stored heat to give up. Again thick copper benefits because of its extra large "pipes"--it gives up its heat to the food quickly, yet replenishes it quickly.

The direct answer to your question is subjective IMO, but for me I havent yet cooked in a copper pan that I thought was so thick it wasn't really responsive.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Help this newlywed finish outfitting the perfect kitchen

Mussolini's cookware. Get the piano wire!

2 days ago
kaleokahu in Cookware

Place for after dinner drink.

Big +1 on your rec, Gizmo. I'll add for the OP's benefit that the Market corner after dark this time of year is a really good contrast to the bustle of tourist season daytime hours. The dark, the glistening wet cobblestones, the neon, the snugness of Il Bistro, Rachael the pig, it's all good.

A visit to the gum wall is in order. Maybe an Au de Vie at Maxmilien, too.

2 days ago
kaleokahu in Greater Seattle

Help this newlywed finish outfitting the perfect kitchen

Perversion? Oh my, Ray, you've managed to outdo yourself.

2 days ago
kaleokahu in Cookware

Help this newlywed finish outfitting the perfect kitchen

What a coincidence, Ray. Could that be because you also chose Staub and d5?

2 days ago
kaleokahu in Cookware

Help this newlywed finish outfitting the perfect kitchen

Hi, BG:

I applaud your focus and am excited for you.

You already have good cookware, by any measure. I didn't mean to be critical of you.

It's just the case that--IMO--your two principal focii (A-C and Staub) are more status brands than performance ones. Their pricepoints are such that, if your focus had been strictly on a performance:value ratio, you (or your wedding giftors) could have saved money and done a bit better in most cases.

Given the reality and recency of where you are now, I guess that I would get a good PC, and spend the rest of your budget on kitchen tools *other* than pans. E.g., Cambros, a really good Chinoise, peelers, a scale, thermometers, utensils, microplanes, knives, mixing and mise en place bowls, SS bouquet garni spheres, bannetons, a blender, a mortar & pestle, excellent potholders, ramekins, gratins, pastry bag, etc.--the list is very long.

Above all, have fun.

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware

Football during Thanksgiving dinner - am I a snob?

Or kibbutz over the watered-down beer the Seahawks and Budweiser got caught peddling 2 weeks ago...while conversing like adults at the dinner table.

Budweiser loses out to craft beer in US

Hi, donald: "The Bud drinker is older, and that market is slowly withering away."

Yeah, the same thing was said about PBR. Things cycle.

2 days ago
kaleokahu in Beer

Help this newlywed finish outfitting the perfect kitchen

Again, Ray, I'm quibbling with your characterization of the status quo as "already at the highest level most kitchen hobbyists would ever hope for."

And then you respond to me by hoping aloud for, and even identifying, better?

I'm actually happy for anyone who's happy with whatever cookware they have or consider good for them. But asking for "perfect" is different--if you won't like an answer that doesn't validate your previous choices, it may be best not to ask the question.

2 days ago
kaleokahu in Cookware

Football during Thanksgiving dinner - am I a snob?

There's no culpability on her part unless she won't make his boorishness plain to him. But it still would make her look foolish. That's on him, too.

2 days ago
kaleokahu in Not About Food

All this talk about quality cookware . . .

As a shift knob on my oil tanker, why, yes it is.

Nov 25, 2014
kaleokahu in Cookware

Help this newlywed finish outfitting the perfect kitchen

"[Y]our collection overall is already at the highest level most kitchen hobbyists would ever hope for."

Not by a long shot. OP asked for "perfect", and nothing A-C makes comes close to that standard. Other than the DO, the Staub pieces are not great performers, either. I know people like this stuff, but it's overpriced and under-performing, IMO.

Nov 25, 2014
kaleokahu in Cookware

Copper pan - silver versus stainless lining

Hi, Fred:

Silver-lined pans are somewhat uncommon, but hardly rare. Resellers don't always recognize what they have.

If you search for Joseph Heinrichs or Georg Jensen Taverna, you can find some to play with.

"sliver really has to be electroplated on"

Well, until someone resumes doing Sheffield plate, yes. But a thicker layer of silver would result, boding well for wear.

Aloha,
Kaleo

Nov 25, 2014
kaleokahu in Cookware

Copper pan - silver versus stainless lining

Hi, Matus: "Is the discolouration as strong as with tin?"

Based on my short experience, no. But if SS is your standard, it discolors significantly.

I can't advise on SoyTuyrkiye, because I've never handled one. TAKE A BULLET FOR THE TEAM AND REPORT. But I have a Mazzetti that is tin-lined, and they make excellent pans. People can be misled by their use of brass handles and Italianate shapes into thinking they are second-rate, when in fact they are first-rate (e.g., planished bottoms). Falk is excellent, too, except that the copper is 2.3mm. It sounds relatively minor, but if the price is close, I'd rather have a full 2.5mm of copper + tin than 2.3mm of copper + 0,2mm of SS. I also don't care for Falk's handles--I find them undersized and turny.

Re: stiction... Some folks favor Mauviel's or Bourgeat's or Falk's surface treatment. I can't say I've noticed any difference. I can say that the one highly-polished silver-lined pan I had stuck worse than the raw finish as it came from the plater.

Aloha,
Kaleo

Nov 25, 2014
kaleokahu in Cookware