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catdoc46's Profile

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Jonathans Wild Cherry Spoons (Good, Safe Wood?)

They tend to warp, split, and hold stains and odor. Care for them like you would a wood cutting board (don't submerge in water, apply mineral oil, etc.) and you will be happy with their performance.

Nov 18, 2011
catdoc46 in Cookware

Fontignac: The enameled cast iron debate continues

I have several LC pieces and a single Fontignac 5.5 qt French oven that I bought in a pinch when I needed a good dutch oven for an extended stay with my father after my mother died and I was away from my own cookware. I must say, for something that is half the price of an LC piece, I was impressed with its performance. Enameled cast-iron cookware is almost always what I reach to first because I do a lot of simmering and roasting, and the Fontignac heats evenly, releases well, cleans easily, and has not chipped.

You do have to protect all coated cookware from chipping, and that is easily done by hand washing it with a plastic mat on the bottom of the sink.

I would definitely buy another piece of Fontignac again. In fact, I purchased a piece as a gift for my sister-in-law as an introduction to the world of higher-priced cookware.

Oct 26, 2011
catdoc46 in Cookware

Who keeps your kitchen clean, and just how clean? [moved from Cookware board]

Agreed, anything out on the counter or an open shelf is fair game for dirt and grease. I put everything I possibly can in cabinets and the pantry. Counters and sinks are cleaned daily, the refrigerator monthly, and the floors, appliances, etc. are all cleaned weekly. I do a quick sweep of the kitchen floor at the end of the day, and a steam mop every week.

Oct 09, 2011
catdoc46 in Not About Food

Wolf range-- griddle, grill, or none of the above?

I, too, recommend that you skip the grill and/or griddle. I would add the French top surface to their burners. I use my French top a great deal, especially when cooking multiple dishes (on simmer) at once.

Sorry--gave my opinion twice! I must feel very strongly about this.

Oct 05, 2011
catdoc46 in Cookware

Ranges that offer both gas and electric ovens

32kBTU. Wow.

Oct 04, 2011
catdoc46 in Cookware

Can anyone recommend a good tea pot?

I have a Capresso tea/water kettle, and I have a number of cast-iron Japanese tea pots from The Republic of Tea. I also own a beautiful Calphalon kettle but it's impregnated with limescale so I don't use it much.

Oct 04, 2011
catdoc46 in Cookware

Le Creuset starter piece?

Spend the money on a moderately-sized Le Creuset Dutch/French oven. I use mine all the time, for all sorts of things. It's a beautiful cobalt-blue, which I understand they are d/cing. How could they get rid of blue?

Oct 04, 2011
catdoc46 in Cookware

Le Creuset Sauté Pan?

My go-to saute pan is an 8" copper pan with a stainless interior imported from France. All-Clad makes a good copper line, too.

Oct 04, 2011
catdoc46 in Cookware

Ranges that offer both gas and electric ovens

Yeah, I don't mind mixing-and-matching. Why would I want a Molteni over a La Canche?

Oct 03, 2011
catdoc46 in Cookware

Favorite "non-pro" gas range

Dacor is an excellent brand. I think that the KitchenAid Architect II Series is a great product line. You could always get a range top and a wall oven or two. That's usually a combo that works for the avid home cook.

Oct 03, 2011
catdoc46 in Cookware

Best pan for deep frying?

That's wonderful--where can I get one?

Oct 03, 2011
catdoc46 in Cookware

All Clad is 40% Off at my local cookware store -- Should I get it?

I can't say "this website does"--it's like someone else said: you know a fake Chanel bag when you see one, it just isn't the same quality. It's a gestalt thing.

Oct 03, 2011
catdoc46 in Cookware

Le Creuset Sauté Pan?

I have one with a non-stick coating. Hate it. Use good stainless steel or copper (which is the best for high-heat cooking).

Oct 03, 2011
catdoc46 in Cookware

Thoughts on All Clad Bakeware?

Nothing special in my opinion. In my personal experience, the best bakeware is made by Chicago Metallic, their simple aluminum product. I do not use non-stick bakeware. Silpat and good-old butter and flour or parchment paper works much better.

Oct 03, 2011
catdoc46 in Cookware

Best pan for deep frying?

A deep cast iron pan works great--you can get it really hot and it will stay hot. Buy one that's inexpensive and use it exclusively for that purpose and you'll be happy.

If you're Paula Dean, you could always invest in an in-home deep fryer like she has. Guarantee she's deep-frying something on each show!

Oct 02, 2011
catdoc46 in Cookware

All Clad is 40% Off at my local cookware store -- Should I get it?

If you don't I will! Once you go All Clad you never go back. Be careful for deep discounts on the Internet--a fair amount of it is counterfeit (ie fake) product (yes, their is a counterfeit market for everything expensive).

Oct 02, 2011
catdoc46 in Cookware

Fire in My Microwave - help

I torched microwave popcorn once--it ruined my microwave. I couldn't remove the residue and it smelled like burning food each time I used it. I ended up recycling the microwave and I never replaced it, although I could have easily done so. I don't miss it at all.

Oct 02, 2011
catdoc46 in Cookware

Bare cast iron vs enameled cast iron - which is better?

I have a combo of just about everything.

1. I like enameled cast iron for Dutch ovens for long, slow roasting or simmering at low to moderate heat.

2. Stainless steel or copper for moderate to higher heat cooking.

3. Cast iron (purchased bare and then seasoned) when I really crank up the heat like pan-frying steaks, pancakes, frying eggs in fat, etc.

I DO NOT like nonstick cookware. I bought an expensive piece of nonstick Le Crueset and I never use it. The best piece of non-stick cookware I have is a well-seasoned cast iron skillet.

Oct 02, 2011
catdoc46 in Cookware

Ranges that offer both gas and electric ovens

Howdy folks,

I would like to know if anyone makes a range that offers both a gas and electric oven in the same range. I believe that La Canche and La Cornue do, but is their anyone else?

Alternatively, who makes both quality gas and electric built-in ovens to complement their range tops? I really like both--one for roasting, the other for baking.

Thanks!

Oct 02, 2011
catdoc46 in Cookware

Wolf range-- griddle, grill, or none of the above?

I skipped the grill/griddle option and chose a French top or plaque surface for my 48" wolf range. I use a well-seasoned cast iron griddle for pancakes. Steaks go on the grill or in a cast iron skillet, like Steak au Poivre.

If anyone is thinking about a French top, here's a good demo:

http://www.purcellmurray.com/blog/ind...

Oct 01, 2011
catdoc46 in Cookware

Wolf Range with French Top Opinion Please

I have a 48" Wolf range with 4 burners and a center French top or plaque. Love it to pieces. You can sear meat on direct heat and then move it to the French top to finish the sauce. It's the best for soups, stews, sauces, and all sorts of comfort foods. Perfect for making pan gravy after you've roasted the turkey. It's very easy to clean.

Skip the grill and griddle and get a French top. If I can't convince you, here's the video that convinced me:

http://www.purcellmurray.com/blog/ind...

Oct 01, 2011
catdoc46 in Cookware