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Your "pro-style" range: Would you spend the money again?

I have the Wolf DF too. You do have to use bigger pans on the bigger burners. My smallest pan is a squat 7inch 1 1/2!qt sauce pan. You also have to use pans that conduct heat well. I make caramel frequently and have no ring of heat using heat conductive pans. Most pro style ranges tend to have bigger burners. I have found the range of flame to be great on mine so maybe there is something wrong with yours. We just clean the black porcelain with dawn and soak with baking soda fore something heavy. Black vs stainless is a personal preference as some people report discoloration on the stainless that they don't like. Overall I really liked my DF although I have a wall oven that I use most of the time. Mine bakes very evenly but I preheat any oven a good thirty minutes when I am baking. I allow the Wolf 36" oven to heat 40 minutes for baking. Some ovens indicate they are at temperature but need additional time to stabilize.

Still I don't recommend the Wolf DF because mine had the blue enamel chip off the bottom down to the bare metal. I did not realize this right way because the oven is low. I would periodically wipe the bottom with a white paper towel looking for tiny blue shards so you can catch it early. My oven was shot at 4.5 years with light use. This is a known issue with their blue enamel and they will only fix it during the first two years of the warranty. I can only use mine with no convection and the food must be covered. If I pay to have it fixed, they won't tell me how much it costs only that labor starts at $800. They will only guarantee the new part for a year.

32 minutes ago
wekick in Cookware

Food Storage/Dry goods in Mason Jars?

I use the ring and seal and white plastic. I most often transport salad dressing and never had either leak that I can think of. I have had one tip over in the frig and leak but it wasn't screwed on that tight.

May 22, 2015
wekick in Cookware

Cheese Grits Bottom Crust for Chicken Pot Pie?

I would probably make the crust of the grits and bake enough to brown just a little then add the filling. I made an appetizer at Christmas that had toasted cheesy grits as a base. Part of the family has to be gluten free so we are always subbing for wheat.

May 04, 2015
wekick in Home Cooking

What is this utensil? Pics included.

I think that was me that donated it. ;-))

Apr 25, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I had an Emil Henry but gave it to my DIL so not sure how it is. I have made several pies in the pyroceram corningware and the have browned well on the bottom. The only problem is you can't see the bottoms so they come out of the oven "on faith". I have an upside down caramel apple pie that I always baked in Pyrex that is bigger than the corningware. It has to flip upside down when you take it out. I baked it in an aluminum pan and the bottom did not get done. I might need to resize the recipe.

Apr 24, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I use bare aluminum for any type of cakes, muffins or anything on a sheet. I like glass preferably corningware pyroceram for pies but have a few recipes that require an off size and for that I have kept a few pieces of old PYREX and I also bake some things in cast iron both bare and enameled. Also some Pilivuyt and other ceramic dishes. Also have gathered pyroceram in 9x13 and some other dishes. It is easy to find in mint condition in thrift shops for a few dollars. I could cut down but like finding unusual pieces and have the room to keep it.

Apr 24, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

All caps is the old trademark
BUT it has to be clear almost colorless and no decorative needle cutting. If you look at Wikipedia there is a photo that shows the difference.
Scroll down under history.
I have one with needle cut flowers in it. I still changed most of mine for the pyroceram corningware because it is better yet. Most of the anchor stuff I have seen is soda lime glass. It is much thicker than the old fire king but not sure when they changed.

Apr 23, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I already have gotten rid of most if mine.

Apr 22, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I guess I am looking at the defects as part of its physical properties and contributes to the glass breaking unexpectedly. Sitting on a shelf could be a use outside of the tolerance of some pieces of glass because of the stress present in the glass. Little chips and cracks that develop over time might do the same thing.

Apr 21, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I should have been more clear but I put environmental in quotes because that was the reason given by people defending the use of soda lime glass for bakeware. I should have included an eye roll. Anchor has this on their website.
http://www.anchorhocking.com/Bakeware... I have read things along these lines.

Yes I am aware that you can't switch back and forth. Corning had both types of factories. The Charleroi plant has always made some version of soda lime glass since the 1940s. It was the brightly colored opaque "PYREX". When World Kitchens bought it they started making clear almost colorless "pyrex" there. This is why World Kitchens can say with a straight face, that they have been making Pyrex out of soda lime glass since the 1940s. It is much more difficult to find out the history of the Corning borosilicate factories where the clear "PYREX" was made. They still have borosilicate "PYREX" labware and bakeware. You can go on the Pyrex.com website and see what is made where worldwide.

Apr 21, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

To me "user error" and "blame" would be a separate things. Anytime a Pyrex dish breaks, it has been used outside its physical tolerances. You could put something cold in the dish and put it in the oven and create a situation that exceeds the 100F differential that can cause the dish to shatter. In the photo above, the bread can keep heat in the area where it is and the outer part of the dish can cool producing this differential. The large glass handles on new pyrex can cool more quickly than the center of the dish. Glass can become "bruised" and shatter sitting in the cabinet. Even with vintage Pyrex you have to be careful. Anything opaque was made of soda lime glass even though it caries the old "PYREX" trademark. One of the reasons they changed to soda lime is "environmental".

There is new corningware that is pyroceram and it is made in France.

Apr 21, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I don't know but one of the problems with corning ware as far as making money is that it never broke so lasted forever.

Apr 21, 2015
wekick in Cookware

Staples Ad Won't Go Away

Same thing can't get rid of staples ad. Cannot dismiss it.

Apr 21, 2015
wekick in Site Talk

Rangetop decision: wolf vs blue star

Have you looked at the American Performer. It is an uncapped high BTU burner with a semi sealed lift out burner tray. They have a new model but not sure what has changed.
There is a video on YouTube of how the tray lifts out and it still has a pull out spill tray. There seem to be a lot if trouble with their oven but the rangetop is pretty good. I have no idea what the BTU rating is for the simmer.

Apr 17, 2015
wekick in Cookware

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

I switched everything I wanted to be "glass" to pyroceram that will tolerate 900F temp differential. It is the old corningware. Any pyrex, made at the Charleroi soda lime plant (which is all opaque pyrex no matter how old and anything clear made by World Kitchens) is made of soda lime glass which has a much lower tolerance for temperature differential, than the pyrex made of borosilicate glass. Any pyrex I kept was clear almost colorless and has old trademarks, all capital letters PYREX. It still has the potential to break but the borosilicate glass tolerates 300F temp differential whereas most soda lime glass tolerates only 100F. World Kitchens claims theirs is better than 100F but Consumer Reports seems to show it is worse than the old borosilicate in their tests. There is a big lawsuit between WK and some scientists over this matter.
You can stabilize the temperature a little more by using it full rather than something like chicken pieces. I like glass especially for baking pies and anything with a crust on the bottom.

Apr 16, 2015
wekick in Cookware

Cookware you're obsessed with...

Bowls-Melmac, Pyrex, antique white ironstone, tupperware, copper, pressed glass, punch bowels (used for everything else besides punch), wooden
My favorites are the antique white pedestal bowls and square bowls.
My other obsessions would be bakeware and cake stands.
Mostly everything I have is from the secondary market. I use it all.

Apr 14, 2015
wekick in Cookware

You guys.. I may've just coined a fantastic term and must share...

I like the name.

Apr 08, 2015
wekick in Special Diets

Flat vs Normal Whisk

I like a balloon whisk but cannot do without a spring whisk. It will smooth out a sauce when nothing else will. You have to put a little downward pressure on it. Also called a twirl or French whisk.

Apr 04, 2015
wekick in Cookware

Bridal shower ideas (brunch??) St. Louis

That is a great idea. We are actually having a baby shower and thinking of a park. We usually have them at home.

Mar 31, 2015
wekick in Great Plains

Been to Cozy Dog Diner in Springfield, IL?

My husband said he did not want any corn dogs- until he tasted mine.

Mar 30, 2015
wekick in Great Plains

Bridal shower ideas (brunch??) St. Louis

The time honored place is Miss Aimee Bs. They went through a rough patch and to have an event there was a melange of extra charges and rules but they have new owners and the rules seem more relaxed.

You could call Bella Vino on S Main in St Charles, and see what they have to offer.

Hendels over in Florissant is pretty good too.

Another option would be the Boat House which is a little drive but they have a great deck
on the river. They are in North Shore.

You might reserve a pavilion in one of the parks. Hobos in St Peters does catering that you pick up yourself and serve. It is very reasonable prices and very good. You could get desserts from 4 seasons bakery which are great.

Mar 30, 2015
wekick in Great Plains

Capital "Connoisseurian" dual fuel range

Here is a thread on Gardenweb about this range and also the Capital Maestro works this way too.

This is a quote from Trevor Lawson from the Capital factory about how the ovens work.

"This is the answer I received from the factory due to the last thread.
There are two sides to this question and the complaints for each is shown below:

COMPLAINT: My oven doesn’t recover quickly when I reset the temperature to a higher setting (+150° F) or leave the door open for overly extended periods of time and takes too long to regain the set temperature.
a. SETTING: No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp.

COMPLAINT: My oven goes into a quick recovery mode when I reset the temperature (+150° F) or <b>leave the door open for excessive periods of time</b>, and burns my food.
a. SETTING: Quick recovery is set. Oven will go into PRE-HEAT mode if the difference between the oven temp and set temp is 150° or more. This reduces recovery time if the door is left open or if the set temp is increased."

Mar 28, 2015
wekick in Cookware

Traveling with frozen foods to beach vacation

We do that. We leave early 4am Friday and get in Sat Pm. I pack a big lasagna and meat. I will put ice on top if there is room or to fill in gaps but usually everything is solid when we get there. I don't open it at all. I will sometimes put a bag of ice in the cooler to pre chill it and then move the ice to another cooler for drinks. That Saturday shopping can be brutal, especially if you wait till you get to the beach.

is 2mm thick adequate for a vintage copper tin lined sauteuse evasee?

I passed on a beautiful 4.5 qt probably 3 mm pot marked "Waldorf Astoria" for $95. I could not lift it. If it had a helper handle I might have bought it. I wonder if that can be added.

Mar 18, 2015
wekick in Cookware

Clad Griddles?

Half clad
The description says the cooking surface is stainless but the picture doesn't look that way. I have only seen this in the nonstick version.
Gaggenau has a plied one, 13x21 on this page as an add on for their induction, but it looks just like the Demeyere.

Also this which seems to be in either 3 or 5 layers but its composition seems to be a mystery, but it does say in some places, that it has "surgical" :-)) grade stainless.

Mar 14, 2015
wekick in Cookware

Cleaning Silestone Quartz countertop--any help appreciated

I wash it with a soapy cloth and then rinse and dry. Mine is light speckled gray with a matte finish. I did clean one area with baking soda as an abrasive once to get something off the kids got on it and it changed the texture a little, so don't do that.

Mar 10, 2015
wekick in Cookware

Baking in gas convection oven

I think you have to ask what does electric or gas do that make it better for baking or roasting. How does a fan fit into that? FWIW, this is my opinion from reading many baking forums and from my own experiences in baking in a multitude of gas and electric ovens.

When you buy a "convection" oven it means that a fan has been added but all ovens work by transferring heat by conduction, convection and radiation. The fan does the following.

It increases the rate of heat transfer
-First this evens out the heat while the oven is preheating so the oven will stabilize quicker. Ideally it evens out the heat while you are baking/roasting. The radiant heat from the walls of the oven also plays a very important in this as does bakeware.
-Dy making the heat more "even", it can change the direction of the heat toward food you are cooking. There can be more heat from the sides and top, so something like a cake might rise differently with heat coming from all directions. This may or may not be a good thing. Pies typically might need to have heat from the bottom. I do use convection even with a covered dish to get it cooking a little quicker.
-Things can cook quicker. This varies a lot and it is trial and error to see when you should turn the temperature down and shorten the cooking time, which can be by 10-30%.

The movement of air is drying. The Modernist Cuisine says that this is the most important thing about convection.
-This promotes browning and crispness. For meat unless it is very thin, the drying is superficial. The internal moisture is determined by the internal temperature at the end of cooking rather than external humidity. Some cookies benefit from this drying.
-Drying is often not the best thing for something that has to rise, during the first part of baking. It is good for the second part when you want it to brown after it is set. I often use convection for only part of the cooking time.

The movement of air can blow something delicate over and it can be misshapened, a reason for convection bake mode which is a lower fan speed.

These effects are determined by the relative size, number of, placement and speed of the fan(s).

Aside from the fan, gas and electric are different types of heat. You will read on many sites and textbooks that gas is moist heat because the combustion releases water as a byproduct and electric is dry heat because it does not release any water but you have to look past the source of heat. Look at how the oven is designed and what food is cooking to see what factors would influence the humidity of the oven chamber. Gas ovens require more ventilation due to the combustion, so more heat and moisture go into the kitchen. There might be more humidity when you first start a gas oven until the air starts circulating through the oven and it is lost. This is a thread from fresh loaf about the difficulty in keeping added humidity in a gas oven for bread baking and workarounds.
Many bakers resort to using cloches or even trying to block the ventilation to keep even added moisture in a gas oven. Roasting is often supposed to be superior in a gas oven because it makes things brown and crispy which again is promoted by dry heat. The Maillard reaction cannot take place until the superficial moisture is removed so increased humidity will inhibit that. Electric ovens are more of a closed system so hold onto the moisture they have from food which can be more than what the combustion from a gas oven produces. An electric oven is good for baking things that rise during the first part at least because of the additional humidity which promotes starch gelatinization. This allows a little bit longer for a cake to rise and less chance for cracks to form. It is also beneficial for crust formation in bread baking which is why so many add steam. The second part of baking often benefits from dry heat because it promotes browning. I read one forum where a baker opens the door in an electric oven to let humidity out halfway through and turns on convection to dry when baking a cake and started doing that which works well. There may be other things you bake that require higher humidity like a cheesecake that do better in an electric oven.

Some other features to consider

What is the highest and lowest temperature on both convection and conventional settings?

Some ovens, mostly electric, have a third and even fourth elements that work with the convection fan to keep temperatures more even when the oven is full. These may have the marketing terms of "True" or "European" convection. They may run on a cycle mostly by themselves or be incorporated in the bake, roast or other cycles. Some ovens use all the elements at the same time for faster preheat.

Some oven have variable fan speeds, lower for baking and higher for roasting rather than just on and off.

Some electric ovens have cooking modes are computerized to coordinate the fans and elements to direct the heat and keep the temperature in a very narrow range. There are some though who prefer not to have these modes as they feel it is more to go wrong.

Consider the broiler if you use it very much. Look at the width and consider with gas that there is a big difference in heat between a regular gas and "infrared" broiler.

There can be a big difference in how these features work again depending on how they are engineered. I had one oven with all the modes and third element convection that had hot spots in front of the fan and the ones I have now are very even. There are people who bake a cake with convection. Yes you can do it but I look at using convection only when I think it will provide a benefit. This means turning it off until it finishes rising and then turn it on. I think a convection fan would be more helpful for an electric oven so that you can provide the increased drying movement of air when necessary. For gas, it would be adding drying on drying.

Mar 08, 2015
wekick in Cookware

does silence on an rsvp mean they aren't coming ?

Family making excuses for other family.

Mar 07, 2015
wekick in Not About Food

does silence on an rsvp mean they aren't coming ?

I have been told it is too much to expect people to plan ahead and I should just have parties where it doesn't matter who responds. Maybe this is the way to go. :-(

Mar 07, 2015
wekick in Not About Food

Wolf Range Nightmares

I know this is an older post but my Wolf DF has the enamel all chipped off to the base metal. This is a known issue with the blue enamel. They can replace the liner but it is only guaranteed for a year and they won't tell how much it is to do it, only that it starts at $800.

Mar 01, 2015
wekick in Cookware