kaleokahu's Profile

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New All-Clad Handles... About Time.

Hi, Ray: "Neither Demeyere nor Mauviel have enough marketing clout to make much difference here in the USA anyway."

With estimated annual sales of just over $12 million, All-Clad is a tiny player worldwide. Stanley Cheng's Meyer may sell more pans in a week than All-Clad sells all year.

A-C has gotten by for a long time on its branding and by giving up profit margin to W-S.

Aloha,
Kaleo

about 8 hours ago
kaleokahu in Cookware

Looking for pots and pans advice please (copper and LeCruset)!

Hi, PSRaT: "[I]t'll cost as much as the pot did to get it re-tinned."

Speaking of hyperbole, no it won't.

Tinned copperware can be near immortal. The jury is still out on longevity of the bimetal stuff, but it does occasionally delaminate, and when it does, the pan is a total loss. When bimetal pans have a century or two of track record, there'll be more of a basis for comparison. For now and for me, the only advantages of SS-lined are utensil resistance and scour-ability.

Oh, where are you finding new bimetal copperware with the copper layer any thicker than 2.3mm?

Aloha,
Kaleo

about 10 hours ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

"GE, We Bring Good Things (like miniguns) to Light"

about 11 hours ago
kaleokahu in Cookware

New All-Clad Handles... About Time.

Hi, drrayeye:

I meant "midrange" in terms of performance, "upscale" in terms of price.

The bind A-C is in is that there is now a plethora of clad out there that is at least as good, and priced far lower.

Yes, yes, both A-C and LC have diversified as a survival strategy. I would not characterize Emerilware as middle market, but opinions vary. I see the TK and the Boulud sets as part of that strategy. We'll see if they crimp Demeyere's or Mauviel's style in higher-end lines, but I would not bet on it.

Aloha,
Kaleo

about 13 hours ago
kaleokahu in Cookware

Looking for pots and pans advice please (copper and LeCruset)!

Hi, moonlittree:

1. Without knowing the specifications of how thick the aluminum and copper layers are, it is impossible to tell. I'm not familiar with this maker or line, but if it is like others of similar construction, the copper exterior is almost completely decorative.

2. Messing up the tin... Yes, this can happen, although it happens far less than new buyers fear. The steel is obviously more durable; you can use metal utensils in it; and you can scour it clean. If you're buying new pans, the SS-lined comes as thick as 95% of all makers' tin-lined, so that is a wash.

3. I think either pan would be equally good for oven-cooked casseroles. The LC casserole might stay warmer a little longer after it comes out of the oven.

4. Necessary upkeep... Other than basic cleaning, there isn't any. You should only hand-wash, and never use any chlorine-based cleansers. If you buy SS-lined, you can scour both the interiors and exteriors with BKF (although if you want a mirror polish, I would avoid BKF on the exteriors).

5. No. Nothing is as non-stick as PTFE linings. I find that tin is less sticky than SS, but neither is particularly non-stick. This is actually an advantage when you want to develop fond for sauces. Many cooks keep one PTFE/Teflon pan just for eggs.

6. Maybe. You can burn butter in anything, but all things being equal, you will have more even heating in thicker copper (2mm or more), and therefore less hot-spotting to tempt your butter to burn.

7. Utensils... If you go with SS-lined, you can use anything you wish. If you choose tin-lined, go with something softer than the tin, like plastic, wood, or silicone. I use all of these, but I favor wood.

Congratulations on your betrothal,
Aloha,
Kaleo

about 13 hours ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

Hi, mikie:

Yes, advances in manufacturing and chemical processes proceed as they do--sometimes in fits and starts, and sometimes glacially.

In this case, DuPont and 3M *knew* as early as 1961 that PFOA caused reproductive harm, and it did NOTHING about it until they lost their last battle in the 2000 class action lawsuit. 39 years of coverup (actually there was no real admission until 2005, so 44 years), and God knows how much suffering, how many injuries and deaths. And they STILL were given another 10 years!

For me, giving chemical companies time to "innovate" around injuring and killing consumers with their products just to maintain their bottom line is insane. DuPont has had FIFTY-FOUR YEARS (1961 to 2015) to stop making and using PFOA.

Aloha,
Kaleo

about 14 hours ago
kaleokahu in Cookware
1

Why all the hate still for Dupont Teflon?

$10.25 million fine to be exact, plus another $6.25 in environmental mitigation projects in lieu of more. From the press release:

"The settlement resolves the four violations alleged in the Agency's two complaints filed against DuPont in July and December 2004, and settles four additional counts involving information about PFOA that EPA obtained after initiating its action against DuPont. Seven of the eight counts involve violations of TSCA Section 8(e) -- the requirement that companies report to EPA substantial risk information about chemicals they manufacture, process or distribute in commerce."

Add in the settlement amount of the class action lawsuit (which was necessitated when EPA initially refused to act), at least $107 million but up to $343 milllion, *plus* some undisclosed amount for litigants who opted out of the settlement, we're looking at at least $113-$359 million.

That sounds like a lot of money to me.

about 17 hours ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

Hi, mikie:

You make a good point about innovation.

However, DuPont *consented* to the decree that set the original deadline (and that deadline was several years out in the future, IIRC). Then it was extended. And they're apparently STILL not in full compliance, as shown in the link GH1618 supplied. Are they still innovating?

The poisoning (and DuPont's deliberate withholding of internal studies and blood test data) was privately sued upon in 2001, and after many "big business" appeals, and a Scorched Earth defense, the company settled, paying an initial sum of $107 million, and committed to paying up to $343 million.

In 2004, the largest administrative fine ever assessed in U.S. history to that time was levied. The consent decree was entered in 2005. http://cfpub.epa.gov/compliance/cases...

NINE years later? Still not in compliance?

This is not some abstract issue. PFOA exposure has been found to probably cause:

High Cholesterol
Testicular Cancer
Thyroid Disease
Pregnancy-Induced Hypertension/Preeclampsia
Ulcerative Colitis

See, http://www.c8sciencepanel.org/prob_li...

If any private citizen had done what DuPont and 3M did with PFOA pollution and the coverup, they'd be in prison.

Aloha,
Kaleo

about 18 hours ago
kaleokahu in Cookware

Bella or other manufacturer copper diffusers -- anyone used one?

Hi, rasputina:

Great, glad you like the Bella plates. They really do work.

For you and others, here are a couple links with tests, photos and discussions of the plates in use: http://forums.egullet.org/topic/21121... http://forums.egullet.org/topic/13829...

My advice on the tinned copper is not to deprive yourself. It's really not that easy (or common) to destroy a lining. If you buy vintage stuff, it can be a Win-Win-Win situation: (1) the ante isn't high; (2) the linings have some wear to start with, so you won't feel you have to baby them; and (3) even if (after a few years) you want to retin, you've still spent far less than you would have buying newer, thinner bimetal.

Aloha,
Kaleo

about 19 hours ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

Hi, GH: "...they are meeting the EPA schedule."

Of course they are--it was all on DuPont's timeline. How many years have they had since the consent decree was entered? If I remember correctly, they even got a lengthy extension.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Killer Bloody Mary Mix Recipe?

More interested in the mix than the entire recipe per se.

Pickle juice?
Horseradish?
Aquavit?
Clam juice?
Beef stock/glace?

What floats your Bloody boat?

Mahalo,
Kaleo

PS I've already read everything previously posted here on the topic.

1 day ago
kaleokahu in Spirits

Smoked Oysters -- yummy ways to eat?

On a cocktail toothpick in a Bloody.

Or cooked down to nothing when you're out of good anchovies.

1 day ago
kaleokahu in Home Cooking

Summer 2014 Yard/Estate/Tag Sale Scores

Hi, JTPhilly:

2 bucks is great no matter what.

I'm no scholar on Scavullo/Legion. I nearly bought a piece (they seem to have made nice fish pans) recently, but: (a) the weights are a little off what you'd expect if they were staight-gauge copper; and (b) it seems they have mostly made cooper plate and bimetal wares. See, http://www.legionindustries.com/conta... In a gratin like this, who cares for $2?

Legion is the successor to a very fine old copperware maker, Jos. Heinrichs, whose copperware lined in silver and nickle are well worth having.

Aloha,
Kaleo

PS: Cook in that gratin like you stole it--you did. This is a really useful size.

1 day ago
kaleokahu in Cookware

Why all the hate still for Dupont Teflon?

Hi, zackly:

My principal hate is because it's cooking on plastic--just not my thing.

A subsidiary hate is that PTFE's combustion products are hazardous, and can be lethal. Considering that a home electric hob can cause a frypan to reach 900F in well under 5 minutes, I consider PTFE pans to be an unacceptable inattention risk.

Tertiary hate: Industry has stifled/stilted meaningful research into what really happens to PTFE at the margin of safe use. Caveat Emptor.

Quaternary? You have to buy a new pan every year or so.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware
1

Why all the hate still for Dupont Teflon?

Hi, zackly: "DuPont removed from Teflon's production."

Yes, after they were sued for poisoning an entire town, I believe in W. Virginia. There was a consent decree issued in Federal court, whereby they agreed to stop using PFOA. The fix was in, though, and they continued to use it for YEARS afterward.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Your best big gadget\tool?

Hi, rasputina:

Thanks for the link. This looks great, especially in light of the off-shoring and de-engineering of KA and others.

A few questions, though. (1) Is it really a torque monster as the ad copy suggests? 600W sounds somewhat small to me, even considering it's belt-driven.

(2) How accessible is the bowl while it's mounted up for scraping, adding stuff, etc.?

(3) Does the scraper blade function as pictured?

(4) Do you have many of the attachments? If they work well, this would be a huge plus for me.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

CANLIS - A 'Very Mixed' experience!

Hi, Charles:

Sorry you weren't wowed. I hope the rest of your trip goes better.

The older I get, and the more "better" restaurant experiences I get around the world (especially new places), the more I've realized that expectations can sometimes get in my way. Set and setting being what they are, and the fickleness of taste and smell memory being what it is, I *try* not to have a lot in the way of expectation. No Nobile Montepulciano I buy here is going to wow me the way the identical wine would on a terrazo in Tuscany, poured by the vintner.

With restaurants, the difficulty of my being able to set most expectations aside is directly proportional to price/ranking/stars, and I catch myself--embarrassingly often--being hypercritical and unwowed. In my case (putting none of this on you), I have managed to unilaterially snatch an unpleasant time from the jaws of the quite good. This has occasionally left me wondering if I wasted my time ferreting out reviews and suggestions, including (heresy, I know) here on Chowhound.

With the globalization of haute cuisine and the proliferation of truly gifted chefs who literally go everywhere, there simply cannot be the huge margin of difference my expectations sometimes presume.

Gristly steak is another matter, entirely...

Cheers,
Kaleo

1 day ago
kaleokahu in Greater Seattle

Oysters on the half shell on Whidbey Island?

No baby? I was there last Sunday for lunch, and I could *swear* there was at least 1 infant there. Phillistines!

1 day ago
kaleokahu in Greater Seattle

Pros and Cons of Thermapen?

Hi, Benjamin:

I have a Taylor 9867 with this feature; Min/Max is rarely used.

This points up another issue: You probably want a lockable KISS mode without any bells/whistles/advanced features. Far too many of today's devices are easily switched to unwanted "advanced" modes, especially when 1 or 2 buttons program EVERYTHING.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Pros and Cons of Thermapen?

Damn, there goes my Nobel!

For my next feat, I will reinvent the internal combustion engine.

Jul 30, 2014
kaleokahu in Cookware

Pros and Cons of Thermapen?

Hi, Benjamin: "What do you want to use the BLT connection for?"

Beyond simply streaming the reading, I think a simple app should also be able to allow the user to select a finish temperature, and then predict an approximate time-to-finish, at least for oven use with meat. You might need to put a second sensor in the body and a "start" button. At the very least, if the device was tracking and plotting the temp as you went, it might help minimize the number of holes poked in a perfectly good roast, and provide a very useful heads-up when things are getting near done.

Imagine millions of homes that would at least have a CLUE about when their Thanksgiving meal will come together without the crude (and undependable) math involving weight, temperature and 15-minute increments.

Aloha,
Kaleo

Jul 30, 2014
kaleokahu in Cookware
1

Which Le Creuset to keep vs exchange?

Hi, Shkrall: "...pate terrine - what do you think it's best for?"

Well, pate is a given. I also steam asparagus in it.

My *fav* uses for it, though, are lasagna, meatloaf, brownies, basically anything that can benefit from having a lot of crispy edge-to-volume ratio.

Aloha,
Kaleo

Jul 30, 2014
kaleokahu in Cookware

Pros and Cons of Thermapen?

I'd like to see:

1. A feature whereby the very tip is insulated/decoupled so that hitting a bone or the bottom of a pan doesn't throw off the reading.

2. A clipped version that can be left in a pan (stove or oven) with both a LOUD alarm and a Bluetooth link to a mobile device.

3. Switchable to whole-number mode, so you don't see the flickering 1/10s.

4. Rubberized body.

5. Backlight.

6. Accidental-dunk-proof (100% sealed)

Jul 30, 2014
kaleokahu in Cookware

Le Creuset always scorches tomato sauce

Yeah, if stirring constantly floats anyone's boat, great.

There're several "auto-stirrers" on the market, virtually none of which are worth the powder with which to blow them up. See, http://www.dudeiwantthat.com/househol... http://www.uutensil.com/products/stir... http://www.squidoo.com/automatic-pot-... http://www.ebay.com/sch/sis.html?_nkw...

There's even an auto-stirrer for INDUCTION!!! http://thatsflawesome.com/2012/10/18/... Sorta like an IUD for your lawn tractor, but someone will buy it...

If I was sentenced to stovetop cooking in LC ovens, I might use my prison candy money to buy one of these: http://www.ebay.it/itm/Botta-paiolo-e...

Jul 30, 2014
kaleokahu in Cookware

Oysters on the half shell on Whidbey Island?

Hi, babbuino:

Tobey's in Coupeville does shooters. The oysters served on Whidbey are usually from Samish Bay, further north (Blau or Taylor).

Aloha,
Kaleo

Jul 30, 2014
kaleokahu in Greater Seattle

Which Le Creuset to keep vs exchange?

Hi, Shkra11:

I don't know where you are in your thinking on this right now, but I would:

--Return ALL the skillets and the grill pan;
--Replace your Lodge;
--Get the LC 5.5Q round oven;
--Consider swapping the 7Q for the 9Q; and
--If you have money left over, get a couple different-sized gratins, or a larger gratin and the pate terrine.

Aloha,
Kaleo

Jul 30, 2014
kaleokahu in Cookware
1

Help me build a great cookware set!

Hi, randallhank:

Cladding is going to blunt responsiveness to some degree no matter what. A 0.2mm lining sitting atop 2.3mm of copper (e.g., Falk and Mauviel) isn't bad, but you put nearly half a mm on either side of a 1mm-thick layer of copper (e.g., All-Clad), and the story changes.

"[For cooking liquids] I don't know what advantage there would be to a thicker layer of copper, assuming the base of the pan was more or less the size of the burner."

Pick your liquid. For stocks, a thick copper stockpot provides an even base for sweating mirrepoix or browning meat and bones, and makes for more, more complex and involved convection currents at a low simmer. For thicker liquids, it makes avoiding scorches easier and convection currents don't shut down quite as fast as they would if you were delivering heat only from the bottom (picture that magic moment when your smoothie breaks loose in the blender).

I think you *would* SEE a difference--liquids tend to show bubbling emanating from the walls. But you are largely correct that you will not notice a betterment simply boiling water; the main convection currents are all you need. OTOH, you might experience a betterment if you were blanching larger batches of vegetables, or needing to bring back a boil or simmer.

I also think pans *frequently* exceed the size of the burner, so your assumption may be a little off.

I've said many times here that IMO thick copper stockpots aren't the best first use of $$$ for copperware--the margin of improvement over other constructions is smaller than it would be for most other shapes. Sautes, on the other hand...

Aloha,
Kaleo

Jul 29, 2014
kaleokahu in Cookware

Funky Seattle Institutions?

Hi, GY:

...although they excelled at making sure there was a pool of water on every plate from the steam table. Ah, the memories of 3-day-old browned shredded lettuce all awash...

Aloha,
Kaleo

Jul 29, 2014
kaleokahu in Greater Seattle

Attention Chefs: Can we all agree that bacon is over?

Hi. thegrindre: "[Bacon's] place is not on beef burgers..."

I'm sure you speak for at least a half dozen people all across North America. ;)

Aloha,
Kaleo

Jul 28, 2014
kaleokahu in General Topics
9

Funky Seattle Institutions?

Oops, I meant Bezos.

Jul 28, 2014
kaleokahu in Greater Seattle