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Fry Pan - what is the most practical size?

Bacon is one but anything that kind of shrinks as it cooks and you are fitting just a little more than the pan holds. One of my best pans for this is a 14 inch skillet, heavy aluminum. As things cook they regress to the bottom. I could get out two pans but this works. I have also put the fat of a pork chop up against the edge to brown better.

about 6 hours ago
wekick in Cookware

Fry Pan - what is the most practical size?

I use the sides on mine sometimes. It just depends on how you cook I guess.

about 9 hours ago
wekick in Cookware

"New Revereware"

I think when they cut the copper, it did not necessarily mean they cut the stainless steel.

1 day ago
wekick in Cookware

"New Revereware"

The copper is 0.5mm on the oldest pre mid 60s stuff and a little more on bigger pieces. This is according to the patents. The amount was cut in half after that and reduced to a flashing again after that.

1 day ago
wekick in Cookware

Best pots/pans?

Another consideration is if you want to be able to put your pans in the dishwasher. This is important to some.

Aug 20, 2014
wekick in Cookware

How to use my enamel over cast iron dutch oven

You can but be careful not to turn the heat too high, too fast. My sister had one pop off a large piece of the enamel. The cast iron can be subject to hot spots.

Aug 18, 2014
wekick in Cookware

I am keep buying gluten free products!!

We are just now beginning to understand the underlying mechanisms for many diseases. It only makes sense that our food will contribute to these in ways we do not fully comprehend at this time. My husband totally changed his advanced lipid panel, from very dire to normal by eliminating wheat. We have other family members with long term severe GI issues, not celiac, that have completely turned around eliminating gluten. It seems reasonable that there can be people with an inflammatory response to gluten or wheat that would benefit from these foods. I do agree there are people trying to make money -legitimate authors, big pharmaceutical companies, quacks, etc. You have to separate the chaff from the wheat -so to speak.

Aug 17, 2014
wekick in General Topics

36" Range Advice - Thermador vs Wolf

The pro harmony is standard depth. The wolf is deeper which is one reason I bought a pro style range. It accommodates bigger pans. The Wolf Df has blue interior the all gas does not. There have not been chipping issues with the all gas.

Aug 14, 2014
wekick in Cookware
1

Summer 2014 Yard/Estate/Tag Sale Scores

I got a great vintage cast aluminum roaster that looks like magnalite-Forever brand with a stamped map of Louisiana for the logo. Pretty good souvenir of our trip to cajun counbtry. Some of that brand are marked with a fleur de lis instead of the map.

Aug 11, 2014
wekick in Cookware

Should I stop baking with pyrex?

They have also come in so many sizes over time. That is one problem replacing them. Corningware pyroceram only comes in one size. I have a couple of recipes that only work in glass-not sure why.

Aug 10, 2014
wekick in Cookware

Should I stop baking with pyrex?

Each person must look at risk vs benefit and decide for themselves. My grandkids are in the kitchen with me learning to cook. My main concern is breakage from thermal shock. We can easily use other materials to eliminate this problem not just decrease the risk. Even if you follow your rules, you still have the chip/flaw in the glass issue.

Aug 10, 2014
wekick in Cookware
1

Should I stop baking with pyrex?

" I have zero interest in having my meal lost, cleaning up glass (especially in the oven), or getting injured by some flying shard. "
______
You have answered your own question. The new stuff is higher risk for thermal shock breakage because the soda lime glass can only tolerate about a 100F difference with in the piece of glass. They also tend to have large handles. When you take it out of the oven at 350F to a room that is 72F and the handles sticking out that would cool quickly,as they say now --BOOM.

I really like the way Pyrex bakes and haven't had trouble with it but all of mine is the older borosilicate type(clear, almost colorless) which tolerates about a 300F differential. After reading and learning as much as I could, you can reduce your risk by using the older stuff and using it in ways that would not be as risky, but you still have bruising and chipping referred to above that you can't see. Each time you use a piece, that risk grows. I don't want to take a chance on losing what I am cooking let alone possibly getting cut on broken glass, whether it is from a loud "explosion" or simple crack. I have replaced every thing that I can over the last few months with pyroceram, also known as Corningware. It tolerates about 800-900F differential. Unfortunately World Kitchens, the same company that bought the "pyrex" name also bought the "corningware" name and changed it from pyroceram to stoneware. You can only really get the baking pieces on the secondary market. They have reintroduced a few small pieces in the pyroceram, calling it "Stovetop" but they are pricey and I don't like it on the stove. I have been fortunate to find pristine pyroceram bakeware very inexpensively mostly at antique malls and thrift shops but of course that would not be able to go on your registry. There are many other choices. I have found quite a bit of pillivuyt and apilco bakeware at thrift stores but you can put that on your registry.
My niece just got a whole big set of pyrex bakeware at a shower.I think that her mother will have her take it back.

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Aug 08, 2014
wekick in Cookware
1

Should I stop baking with pyrex?

We don't know the frequency.

This is the difference. Some people relate instances of pyrex breaking suddenly into many small pieces while others tell of their pyrex suddenly breaking apart in a violent way with parts flying outward.

Aug 08, 2014
wekick in Cookware

New Stove advice needed...

Budget, what do you cook, bake?

Aug 05, 2014
wekick in Cookware

Tips/advice for buying used le creuset?

Definitely consider if you enjoy junking. We were traveling and stopped at two lower end "antique" malls. Scored a cousances pristine white quiche pan($5) and a descoware small saucepan w/lid in really good shape, used but still has sheen and no chips($15) When I was checking out a lady ahead of me had a ~11" LC skillet for $8. Down the road stopped GW and found a corningware Merry Mushroom 4qt pot. Highly unusual to find that much usable cookware in such a short time. It is out there.

Aug 04, 2014
wekick in Cookware

Tips/advice for buying used le creuset?

It is expensive to ship so if you buy on Ebay, much of your savings can go to shipping. Still if you want a specific piece or color, it is an option. I would consider other brands that are not made in China. Descoware, Cousances, Copco, Klefrestrom and Prizer are some of the brands I have.

I have had the best luck at antique malls, but that is not to say you can't find it at estate sales, yard sales auctions and of course thrift stores. It is heavy and not always the best at stove top cooking so people often get rid of it. I mostly use it in the oven. I have some small pieces that I use for serving cold sauces in because it stays cold longer. I would think of what pieces you would use. If you are patient and don't mind looking, yo can find it reasonably. If you need it quicker, you might pay a little more. TJX stores often get it and it is very reasonable on clearance. I avoid any with chips if I can, also if too worn or burned.

Aug 03, 2014
wekick in Cookware

Macaroni Salad is oily, how can I fix it?

The macaroni will absorb the moisture from any type of dressing leaving the oil. I add a minimum amount of dressing if making ahead and then add most right before serving. You might add a little more dressing.

Aug 01, 2014
wekick in Home Cooking

cooking for yet another party of mixed food needs

Pickiness and the willingness to verbalize it has increased but people are also much more aware of foods that are not healthy for them. More is known about long term effects of some foods. This might be anything from effects on your lipid panel, increased risk for cancer or some inflammatory diseases. Most people I know would just bring what they need to eat not wanting to trouble the host(ess). If I get too many "I don't eat ___"s from someone, I have them bring a dish they can eat. That way they can be sure it will meet their set of criteria which is sometimes fluid.

Jul 31, 2014
wekick in Home Cooking

How do you cook a grey steak medium rare?

We used a quick sous vide when fixing a well done steak for the DILs when they were pregnant. You have to adjust the sous vide temp according to the thickness of the meat. We throw it on a hot fire. If you have a very thick steak I would have the sous vide at 140F. You are avoiding the layer of 180F or more to get the middle at 140F.

Jul 28, 2014
wekick in Home Cooking

Frying pan "cant get hot enough" on the stove?

If it is working for you, don't worry about what other people say. :-) They may be using the wrong pan.

You can get and hold enough heat if you use cast iron. One poster on the cookware forum got their CI skillet to 600F with a regular residential gas burner. Electric burners can be better with cast iron if they are sized to the pan as they will provide heat more evenly than a gas single ring burner. You do have to keep the temperature of the cooking surface high enough. Some accomplish this by having a big burner so the heat can be added rapidly, so quick recovery. If you don't have the bigger burner, you need enough cast iron(a big enough pan)to hold a lot of heat during the preheat. There are restaurants that sear steaks on a rock that is not over heat but has been preheated and holds a lot of heat.

Jul 28, 2014
wekick in Home Cooking
1

Le Creuset always scorches tomato sauce

Scroll down to the part about materials and heat conductivity.

http://forums.egullet.org/topic/25717...

Another good article.

http://www.cookingforengineers.com/ar...

Jul 27, 2014
wekick in Cookware

Le Creuset always scorches tomato sauce

If I am busy and don't want to stir, I put it in the oven at whatever temp gives me the simmer I want. About 200F or so for my oven.

Jul 27, 2014
wekick in Cookware
1

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

My past ovens have always had a red light that was on while preheating. When it went out, the oven was ready or at least almost at temperature.

Jul 22, 2014
wekick in Cookware

Looking for an older cookbook.

This? "Eat it"

Second book is "Still Eatin' It"

Jul 20, 2014
wekick in Home Cooking

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

I would first get an oven thermometer to see exactly what is going on. Did it used to work right? It might just need to be calibrated.

I would not judge all electric ovens by one experience. I prefer an electric oven and have always had good results cooking with them. What do you mean by "conventional" gas oven?

Jul 19, 2014
wekick in Cookware

Revere Ware? Different?

In theory 0.5 mm is not supposed to be all that great but I have a sauce pan that bubbles sugar all the way across evenly even though the ring burner flame touches about a half inch from the outside of the pan. I don't get any hot or burnt spots in the sugar. It might not be as even for a skillet that is oversized for the burner though.

Jul 17, 2014
wekick in Cookware

Revere Ware? Different?

The oldest Revere Ware has according to the patents has about 0.5 mms of copper. This was cut in half in the mid 60s. The new stuff is just flashed with copper. The screws in the handle are pretty good indicators that you have the oldest pans.

Jul 17, 2014
wekick in Cookware

vintage KA mixer question

Happy Mixing to both with your new mixers.
One of the first things to know is how to adjust the beater up and down. It can make a racket if off or just not mix as well if it is too high. This video tells how to adjust the beaters.
https://www.youtube.com/watch?v=eNwhr...
There are many helpful things online including user manuals if you did not get it with your mixer.

You might also want to read the history of KA mixers on this blog.
http://leoladysw.blogspot.com/2012/02...

Jul 16, 2014
wekick in Cookware

vintage KA mixer question

There have been some other threads on vintage KA mixers recently. The problem with buying a vintage appliance like this is how has it been treated. Did it mix a cake mix twice a year or was it used to mix heavy batters and bread and close to being shot. The trouble with looking at prices online is that, that particular mixer might have some factor that makes it unusual. That price seems a little high to me given the fact that you don't know how it has been treated. I have a mixer like the one you are considering and it works great but I am easy on it. It has overheated once. Consider how much money you can afford to risk and how you plan to use it.

Jul 16, 2014
wekick in Cookware

I clean my stainless pans with a stainless steel sponge.

I like chore boy Golden Fleece. It is much easier for me to keep clean than the ss sponge. It is like terry cloth with a coating on it.

Jul 16, 2014
wekick in Cookware