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christinielsen's Profile

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Demeyere vs All Clad vs Mauviel

I used to be a manager at Sur La Table, and we always told the customers to handle the cookware. It doesn't matter how many people tell you one brand is better, if you hate the handles or any other aspect, you won't enjoy using it and will probably let it sit on a shelf.

Don't buy sets. You end up with pans you don't need.

Any of those 3 brands will be just fine. I personally like All-Clad because I don't like the weight of the Demeyere. Of course, I have 3-ply AC, so what you're looking at is heavier anyway. I regret buying the 4 qt Demeyere Industry 5 saucepan because it's so heavy, I can barely hold it with one hand while trying to pour/get food out with the other. I also detest the handles on Industry 5.

If you go with Demeyere, I would suggest the Atlantis. The Pawson is just a designer line.
If you go with All-Clad, I would suggest the Copper Core.
The Mauviel is great, but high maintenance.

Also, another tip. Sur La Table lets you return anything for any reason. So you could buy from them, test it, return the one you don't like. They also price match.

Aug 23, 2013
christinielsen in Cookware

I Hate Prop. 37, I’m Voting for Prop. 37

@JanSlowMoneyFarm:
1 -Prop 37 was created by a grandmother here in California who was concerned about knowing what's in our food.
2 -Please show me these "riots" in the other 61 countries who label food with GMOs.
3 -"Fear blinds choice" - That's exactly what Monsanto and the opposition are counting on.

Oct 27, 2012
christinielsen in Features

Açaí-Blueberry Smoothie

@oystersallday I won't buy acai from anyone but Sambazon. They have it at Whole Foods and you can order direct. There is very little flesh on the acai berry, which is one reason why it's so expensive. A lot of brands grind up the seeds as well in order to increase the weight and thus you're getting less of the acai than you think. Sambazon doesn't do this.

Jan 06, 2012
christinielsen in Recipes

Losing faith in cast iron cookware

you know - I've read that so many times lately. I suppose I'll have to try it. :)

Dec 29, 2011
christinielsen in Cookware

Losing faith in cast iron cookware

lol - I totally understand cynicism!
Good question - I'm not sure, but I know that Classic New Tek has been in the US since 2002. I know, that doesn't seem very long. I need to read more about their company info.
I've only had my pan for a little over a year, so I can't say what it will look like after 5. But most of the managers in our store have had them for a long time and haven't had any problems. Of course, we probably pay more attention to care and maintenance than the average buyer.

Having said that, we very rarely see them come back. The only time I ever see one come back is when the customer used olive oil in it at high heat. There is a bit about using oil at high heat on their website I think. Don't do that in any non-stick, btw.

I still prefer clad or cast iron, but that's just me. :) I'd probably go for copper if we still sold it. I can't afford that without a discount!

Dec 29, 2011
christinielsen in Cookware

Losing faith in cast iron cookware

Ah! Here is the full sentence.
However, the nonstick surface of SCANPAN Cookware still contains the chemical compound PTFE, which will start to decompose and release fumes at approx. 660° F (349° C). While these temperatures are not reached in a normal cooking and frying environment, they could occur if the pan is left unattended and is allowed to overheat or cook dry.

Still... good to know.

Dec 29, 2011
christinielsen in Cookware

Losing faith in cast iron cookware

Thanks for the info. I shall check it out! Aside from the chemical issue, they really are fantastic pans... for non-stick. I actually prefer my clad cookware and cast iron. :)

Dec 29, 2011
christinielsen in Cookware

Losing faith in cast iron cookware

If you want non-stick, go with Scanpan. It's ceramic titanium, not teflon. No pfoas. No "yucky" will come off in your food. You can use metal utensils. It's the only non-stick that will actually sear and deglaze. You will not be buying new ones every 5 years. I work at Sur La Table and we sell them. Even if you decide the coating is less than great after years of use, we will replace it for free.

I only keep one non-stick pan for cheesy, eggy things. I won't even bother with anything except Scanpan.

oh and - They're not made in China. :) Denmark.

Dec 29, 2011
christinielsen in Cookware

Duck confit & duck fat

These forums show up in search results for many people who try to find ingredients.

Duck confit & duck fat

It comes in 11 oz jars. At least that's what we have at the Glendale Americana location.

Duck confit & duck fat

I work at Sur La Table, and we sell Duck Fat. :)

Is "Foodie" a Put-Down?

What?!? People need to lighten up. I have 2 passions in life, art and cooking. I love food. I love to cook. I love the snobby gourmet stuff, and I love the not snobby gourmet stuff. Whatever tastes great. I also work at Sur la Table. We all love food and love to cook. This is the first time I have ever in my life heard that "foodie" has a negative connotation.

Nov 23, 2011
christinielsen in Features

Open-Faced Toasted Tomato Sandwich

I just did a version of this yesterday. Fresh bread from the oven, sliced with a little butter. I sprinkled basil and garlic, layered thinly sliced tomatoes and topped with gruyere (I'd use whatever cheese I had in the fridge). Then I put it under the broiler for a few minutes. So yummy! The tomatoes were from a local organic farmer. Fantastic.

Aug 24, 2011
christinielsen in Recipes