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Carbon steel skillet- brand new, with a bit of rust!

I have one it's my favorite.

Id try just following the instrucions you know boiling the potatoes in it. If it's not a de buyers just go on youtube and search de buyers there an educational how to season pan from the company. Carbon steel stuff is all the same more or less. See if it's still there after if so then you could use steel wool or if you wanted to be even gentler you could get a rust eraser. Something that is used to get rust of carbon steel knives. They come in different strengths you just wet it.... easy to use. A place on queen st W called knife sells them there like 8 bucks. That might be overcomplicating things though. The other previous post ers ideas probably work. Not a real big deal?

C

Jan 20, 2011
Quails in Cookware

Anyone order Copper Cookware from Dehilleran?

Hi Thank-you for your help Kaleokahu

The Standard thickness vs the Fort thickness. I assumed that the one with the cast iron handle in Tin or Stainless lined would be the thickest one offered. There are variances offered within stainless lined cuprinox ones or are there options regarding thickness in the Tin lined?

Thank-you

Corey

Jan 20, 2011
Quails in Cookware

What is the difference between mineral steel and carbon steel?

Too late but I thought I'd mention I think the 28cm Au Carbone one is marketed to commercial kitchens. It doesn't have any logos on it. The other ones are marketed as lighter or more enviro pans with different logos on the handles. Probably my favorite piece of cookware. Could do double duty as a weapon if so inclined.

C

Jan 17, 2011
Quails in Cookware

Anyone order Copper Cookware from Dehilleran?

Sorry me again .... Specifically the online process of ordering from them.

Thanks Guys

C

Jan 17, 2011
Quails in Cookware

Anyone order Copper Cookware from Dehilleran?

Just curious about the process. Any complications. My parents bought me a Saute pan while last there at my request. Would like to order their tin lined Windsor pan. Not really interested in discussing copper and the various names for different vessels. Would like to just hear from people with online experience of any kind with Dehillerin.

thanks

C

Jan 17, 2011
Quails in Cookware

China cap or chinoise. If you have one, do you use it and for what?

I have a Chinois from Nella that I use for straining sauces to get a smooth consistency. French sauce's are often strained at multiple stages. It looks like yours except it has a several fine mesh inter-weaved instead. My understanding is Chinois is the fine mesh and chinese cap is the one with the holes. As with all things in the kitchen the names of things changed based on where you grew up. I think yours has the small holes. you could get a really smooth Veloute buy running the sauce through cheese cloth lined within the cap.

Jan 17, 2011
Quails in Cookware