Thank you. (Sorry for the delayed response, I just saw this today).

I am in the market for a food processor. While I previously owned a Cuisinart food processor that I purchased in 2002, I've since learned that Cuisinart products are manufactured in China.

Could anyone recommend brands that are either manufactured here in the States or elsewhere other than China? Thanks in advance for any recommendations.

Today, January 15, 2013, I just purchased a 5-1/2 quart, cherry red LC French Oven from EBay (We B Dealin) for $189.88. The original price is $265 at LeCreuset.com. However, what's interesting is the most places online tell customers this is a sale price, but apparently it's not.

I had a flame 6 quart LC French oven, but in moving from Milwaukee to Houston last year, I left it with my daughter, who is seeking a career as a chef. I really missed that LC oven and am delighted to have found this one to replace it.

People will cringe at the cost of LC French ovens, but they are worth the investment. And besides, if you are going to purchase something that is not even American made, you might as well save your pennies to purchase a quality product from a reputable company instead of the cheap stuff that comes out of China.

The Orthodox Union responded to my inquiry:

Webbe Rebbe, Jan 02 15:41 (EST):
Dear Sharon Gibson,

Thank you for contacting the OU.

Pre-seasoned cookware is treated with oil, which can be kosher or non-kosher, depending on whether the oil is animal or vegetable derived. The Lodge company maintains that they preseason with kosher vegetable oil, but we are unable to verify that without plant inspections.

It is possible to kasher cast iron cookware by placing the cookware in an oven and running a self-cleaning cycle. Once koshered, the cookware can again be seasoned by the consumer.

Please do not hesitate to contact us again should you have any further questions.

Sincerely,

The Web(be) Rebbe
Orthodox Union Kashruth Division

Visit us online at: www.oukosher.org<http://www.oukosh...>

So, apparently, since Lodge does not have any kosher certification the OU.com can vouch for, Lodge customers who keep kosher can run their skillets, etc. through the self-clean cycle of their electric oven and re-season it.

Well, since reading your post as well as the one by queenscook, I wrote to www.ou.org to ask them whether or not Lodge's cast iron preseasoned cookware is indeed certified kosher.

And queenscook is right in stating that you'd think that Lodge's website would have a statement or two attesting to the kosher certification of their preseasoned cookware.

LOL. Well, I'm from Wisconsin and there's New Berlin, with the accent on the first syllable instead of the pronunciation for the same-named city in Germany.

That area is known as Little Egypt and the towns, like Cairo, have names that are pronounced differently than you'd expect. For instance, Vienna is not pronounced like the city in Austria, but with a long I, Vi-Anna.

And I am building my own memories with my new pan. :-)
I'd like to get another pan for grilled cheese and the like since we keep kosher, so I was wondering if a vintage pan would be an option.

Thank you.

My boyfriend and I were traveling from Wisconsin to Houston and as we wound our way south on I-57, we were contemplating a place to stay for the night. Just outside of Cairo was a motel that was popular with truckers, but not to our liking, especially mine.

Michael asked a clerk at the gas station/convenience store we stopped at and she adamantly said there's nothing there, despite the I-phone listing a Best Western there.

From what I've heard about Cairo growing up (the adults always spoke of it in terms of it being a terrible place with terrible people).

While living in Carbondale years ago, my news editor recalled covering a story there. One of the locals came up to him and asked where he was from. My editor told him, Carbondale, to which he replied, "Oh Carbondale. That place is full of communists and heterosexuals!"

So, the clerk's admonition suggested nothing much had changed.
With that, we headed onward to Missouri, where we stayed at a very nice Drury Inn & Suites in Sikeston.

Several weeks ago, I purchased a Lodge 12" cast iron skillet from Amazon.com. I have been using it pretty regularly and have been satisfied with the results -- from roasted chicken, home fries, potato pancakes, etc.

However, I've run across threads here in which posters have sworn by vintage CI -- Griswold, Wagner and older versions of Lodge, due to the machined smoothness of the pans' interiors. I was under the impression that good seasoning determined the nonstick properties and the slick appearance. Now I feel as if I'm missing out on something.

I'd like to go on E-Bay and get one of those vintage pans, but our household keeps kosher. So that would entail getting the pan kashered (a koshering process) and having it blowtorched, because it's a safe bet a given pan has had its fair share of pork chops and bacon as well as lard to season it.

To have this done, it would cost $25 or more, in addition to the initial cost purchasing a vintage pan. I'd like to know if folks here at Chow would think it's worth the trouble for a vintage CI pan.

Any input would be appreciated.

Lodge cast iron skillets have a kosher seasoning. It's the only brand that does. Source: http://the-cookingpot.com/2012/04/04/...

Thanks for your post. I used my saucepan for the first time, boiling cellophane noodles for lunch. It was great and I will be so happy when I complete the set I want. You mentioned having a rondeau pan. Is that for making dishes like paella?

We have a George Foreman grill, which does a great job. I don't use it that often, but when I do, I'm never disappointed.

I just purchased a Sitram Catering saucepan, (2.8 qt.), which arrived yesterday. After reading reviews about this brand, I decided that this would be the ticket to replacing the old Revereware set we have. I knew it was time to invest in a nice cookware set when screws on the saucepan's handles fell out while I was drying it. (They almost fell down the garbage disposal! That would have been fun)

I ordered the pan from www.deiequipment.com, which charges for shipping. But I discovered that Amazon.com offers the brand for a few dollars more in some cases, but there's no charge for shipping.

I am delighted. Initially, I wondered if the handle would be comfortable, but no problems. I can't wait to complete my set, which will include a 3.3 qt saucepan w lid, 11" saute pan , 11" fry pan with lid and a 4 qt. stockpot w lid.

Are there any owners of Sitram Catering out there? I'd appreciate it if I could get some input on what I believe to be a great investment.

Hi,

I subscribe to OneKingsLane.com, which offers discounts on items for the home, kitchen, etc. They are having a sale on BergHOFF this week. All you have to do is join and the subscription is free. https://www.onekingslane.com/product/...

Just tried Earth Balance to make a roux to thicken my stew a bit. Worked just fine. :-)

I went to Costco with BF today and in the search for a possible deal on Le Creuset, I ran across Kirkland French ovens for about $69 or so. It's made in France.

My BF and I went to Door County last June and every restaurant we patronized had ketchup with high fructose corn syrup in it, which I am zealously trying to avoid.

Someone at another discussion board suggested I bring my own individual HFCS-free ketchup packets and if management asks, tell them why. I just know BF would frown on this, but I'd like some input from Chowhound members just the same. :-)

I would rather purchase my cookbooks through Amazon.com or Jessica's Biscuit. http://www.ecookbooks.com.

Either both would be more acceptable alternatives than dealing with a company -- which tried selling me two of the same cookbook --that would worry you silly. And besides, who needs the hassle of paying postage to return "cheesy items"?

"Now I'm not a one timer! I know the difference between a CLUB and a blog. I was offering and opinion other than the 60+ bashings. I shall..." <<

Don't know why you didn't complete your thought. In any case, the posters here, including moi, know the difference between a CLUB and a blog. People sharing their experiences with this business certainly doesn't indicate any such confusion except that you could make such a leap to make such a conclusion.

As I said earlier, it's telling that the subject of CCA has drawn such a visceral response.

You will receive mailings for the rest of your life as long as you have a mailing address ie "Resident ". good luck!<<

There is a *big* difference between receiving junk mail (whose senders are not going to harass you and worry you to death) and the business practices employed by the Cooking Club of America. It's really telling that so many posters here have weighed in with negative experiences with this company.

You can get one from Amazon.com for $242.73. http://tinyurl.com/4gscy3c

Thanks!

Speaking of truth in advertising: It sickens me to see McDonald's ads featuring whole foods as if the work crew is actually in the kitchen cracking eggs for breakfast meals and cutting up apples for the oatmeal they are now touting. If you never saw an apple or an egg and figured going to McDonald's to see what either looked like, you'd be out of luck. The same can be said for their calorie-laden, sugary fruit smoothies.

Thanks so much for your input. I plan on getting an All-Clad 11 saute pan to round out my stainless steel cookware set (Revere Pro-line), but I also want to do the same with my copper collection by getting a nice saute pan with the straight sides. I do have a 9" copper fry pan, but it's good for frying an egg and not much else.

I want to purchase a copper saute pan to add to the set I have. Christoher Kimball of America's Test Kitchen and Cook's Illustrated advises saute pans from 10" to 11" in diameter to prevent crowding while sauteing. However, I have seen a lot of pans in the 9.5" range and wonder if that size would work as well. Afer all, it's just a half-inch difference from the 10" pan, but would it really matter?

I am preparing my copper pots to send to Rocky Mountain Retinning. (www.rockymountainretinning.com/ ).

I have a stewpot and fry pan that are in pretty bad shape and I want to have them restored to their former beauty. After that, I plan expand my copper set -- a 2-qt saucepan, 9" frypan and 4 qt. stewpot-- to purchase bargains on ebay, which has good deals on copper cookware. I plan to buy new pieces if possible and used items that can be retinned.

Kaleokahu, I think I will go that route. I've been visiting several tinning service websites and Rocky Mountain is very reasonable. And this service has gotten accolades from posters here at Chowhound.

In the meantime, I am just going to get just get some copper cleaner and/or Bon-Ami for my saucepan that's just tarnished. And giving it some thought, I think I will leave Sokoff and stuff like Carbon-Off to the pros as BluPlateSpec advised. I don't think I want to use something someone described as "really nasty." :-)

I certainly hope so. I thought it was quite odd that they wouldn't let her use her own bags.