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Copper Sauciers - Falk vs. Matfer Bourgeat

I don't know if was the size of the handle or the placement, but I felt that the 3 quart I owned for a short time had a tendency to roll in my hand. I preferred the two handled version of this pot much more (even though I eventually sold it in favor of tin-lined pans.)

Aug 23, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

"If one wants to tell the truth, then one might start out by doing so."

Is it now required to disclose in full all reasons for asking a question on internet forums before asking them or risk being untruthful? I simply asked "What is the best way to treat and protect a [cutting board without using petroleum products]?" I neither gave nor implied a motive. Whether I asked to implement the method myself, to satisfy my own curiosity, or to settle a bet, what does it matter?

Aug 22, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

No issues with it going rancid?

Aug 21, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

May I ask why you assume this question is driven by a phobia of some sort? That seems awfully presumptive. Truth be told, I've been reading Wendell Berry on the subject of industrial agriculture and petroleum dependency. This led me, academically, to think about petroleum products and by-products that I use every day, and as something of an academic exercise I took to wondering how an end-grain cutting board could be cared for without the use of a petroleum by-product. It seems that, at least in the opinion of most here, you need to use a petroleum derivative to care for a modern cutting board.

Aug 21, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

GH,

By your usage, the term "natural" looses all meaning. Everything on this planet has been derived only from other things on this planet, so everything must be natural, right? I'm sure you must understand what most people mean when they say "natural," so there is no need to be obtuse.

Surely you can understand how beeswax, on a cutting board, would be viewed by virtually everyone as more "natural" (in the common use of that term) than motor oil, mineral oil, or any other petroleum distillate?

Aug 21, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

Food grade mineral oil is still a petroleum derivative, right? Would melting the beeswax before applying would help it seep in?

Aug 20, 2014
jljohn in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

What is the best way to treat and protect an end-grain board without the use of Mineral Oil? Straight Beeswax? Cooking oil? Thanks!

Aug 20, 2014
jljohn in Cookware

Mistakes, I've made a few

Do you want to sell that stockpot? :) I just made 10 gallons of marinara across three batches and was scheming how to get it done in one batch. A 12-gallon stocker would handle a 100lbs of tomatoes in one shot! But, it probably wouldn't even fit on my stovetop!

I think the biggest mistake I've made, and it is highlighted in this thread, is buying new items, at full price, before I knew I needed it. Dabbling it items at retail is a guaranteed loss when you find out you don't need, don't want it, or just need a different size. If you experiment in the vintage and used market, you can usually break even or even male a little if you play it smart.

Aug 20, 2014
jljohn in Cookware

Mistakes, I've made a few

Do you want to sell that stockpot? :) I just made 10 gallons of marinara across three batches and was scheming how to get it done in one batch. A 12-gallon stocker would handle a 100lbs of tomatoes in one shot! But, it probably wouldn't even fit on my stovetop!

I think the biggest mistake I've made, and it is highlighted in this thread, is buying new items, at full price, before I knew I needed them. Dabbling in items at retail is a guaranteed loss when you find out you don't need it, don't want it, or just need a different size. If you experiment in the vintage and used market, you can usually break even or even male a little if you play it smart.

Aug 20, 2014
jljohn in Cookware

Unicorn Mark on Antique Copper?

I think the goat's left ear is easily mistaken as a singe (unicorn) horn. That's what my eyes saw at first glance. The two horns then appear to be ears, thrown back. Of course that leaves you trying to figure out what that extra thing is on the right side of its head, but if you look at the animal with the assumption that it is a unicorn, your eyes can see it as part of the mane. It's a goat of course, but seeing it as a unicorn is not a stretch.

Jun 11, 2014
jljohn in Cookware

Help!

BKF will be the easiest way to return the copper color, but, because of its abrasiveness, it will give your copper more of a matte finish. If you want to keep the mirror polish look, use a copper paste of some kind. Just grab a copper polish from the hardware store. I think I've been using the Wright's Copper Polish lately, and it works just fine without being too abrasive.

That being said, you will have to polish copper after every use if you need to have it look like fresh copper. Copper tarnishes, and the tarnish will look different depending on the level of heat used, the duration of cooking, and how much food you spill down the sides of the pot. My recommendation is to learn to be ok with tarnished copper, get yourself some polish, and bring it back up to full luster from time-to-time. Most of my pans get the treatment once or twice a year. I don't do it all at the same time, but I'll grab a pan once every couple of weeks and give it a shine.

May 13, 2014
jljohn in Cookware

Bundt pans?

Of the currently produced ones, the thick Nordic Ware ones are the best (in my opinion):

http://www.amazon.com/Nordic-Ware-Pla...

Same, but from WS: http://www.williams-sonoma.com/produc...

Same as your OP pan, but from Amazon at a lower price: http://www.amazon.com/gp/product/B002...

I have the original (Anniversary) one, and I love it. If I were to add a second, it would be the one you linked to.

Nordic Ware makes a bunch of cool bundt pans: https://www.nordicware.com/store/cate... but I would stick to the thick cast ones. The Jubilee and the Fleur de Lis pans are really cool!

May 09, 2014
jljohn in Cookware

Mauviel 5217.40GWP vs. 5217.15GWP0 roaster differences?

Sid,

I bought one of these a year or two ago. I don't remember which number it was, but it was the M'Cook 5 ply roaster that was advertised as 2.6mm thick, and it was a tremendous disappointment. In what is seeming more like typical Mauviel fashion, the specs were way off. The pan I received was about 2.1 mm thick and weighed substantially less than the specified weight. It wasn't the 1.5mm--I've seen them, and they are really thin. I had high hopes for that pan, but I returned it because it wasn't what I had hoped for. I hope you fid one as thick as advertised, but my experience is that the spec with Mauviel is more like, "I won't be any thicker or heavier than that."

It sounds pathetic, but I'm still, for over two years now, looking for an excellent roaster that doesn't break the bank.

Apr 20, 2014
jljohn in Cookware

Which Copper Pots are REALLY Worth the Additional Cost?

Hi Kaleo,

We didn't have a lengthy conversation about it, but I got the sense that he needed to focus on the sautes for now and see how it goes down the road. I would love to see some other pieces with the same quality of craftsmanship!

Jeremy

Apr 18, 2014
jljohn in Cookware

Which Copper Pots are REALLY Worth the Additional Cost?

I asked him, and he said he is.

Apr 18, 2014
jljohn in Cookware

duck press

Ok, I don't know a whole lot about buying a duck press, so this thread got me looking around at them--out of curiosity. I have no comment on the quality of various presses, but the reviews on the Bourgeat press at Amazon made me chuckle: http://www.amazon.com/CARCASS-PRESS-S...

One thought that did cross my mind was, what about an old-fashioned cider press? Could something like that work as-is or be modified to work?

Apr 17, 2014
jljohn in Cookware

Ebay copper pans buy, help with likely manufacture.

Very nice job sniffing out a great deal! Especially with those lids, you did very nicely! Good lollipop lids are hard to come by.

You said that the tin-lined pans were marked Mauviel. What are the SS-lined pans marked?

Apr 17, 2014
jljohn in Cookware

Which Copper Pots are REALLY Worth the Additional Cost?

Jim from East Coast Tinning is making those Duparquet pans. You'll notice that the mark says "D.H&M. CO. R.I." instead of the old "D.H&M. CO. N.Y."

Mac also says he'll be back up and running soon and will have thicker stuff than he did in the past. I don't know if the means 2.5mm or 3mm, but it's better than nothing.

Apr 17, 2014
jljohn in Cookware

small saucepan

Here's a really nice 1/2 Quart pan:

http://www.falkusa.com/10cm-falk-clas...

and lid:

http://www.falkusa.com/10cm-falk-clas...

I didn't say it was cheap!

Mar 18, 2014
jljohn in Cookware

Copper pots better? why?

Hi,

I'll leave it to others to tell you more about the brand, but a 9.5" x 6" pot will hold roughly 7--7.25 quarts. The "24" probably refers to the diameter in centimeters, and the "7" is probably the number of this pot in the sequence of saucepans. My guess is that the little .5-.75 qt sauce pan is #1, the 1.25 qt is #2, and so on until this, which is #7.

I would use it if it had only a small area of copper showing. Enjoy it!

Mar 01, 2014
jljohn in Cookware

Best omelet pan?

It's not about the pan imparting taste. Water is tasteless, yet you'd probably agree that a poached eggs tastes different than one that's dropped into a NS pan and fried, and that would taste different than an egg that is dropped in a bowl and microwaved. In all three cases, we have the same ingredients--an egg. The method and the tools alter the precise nature of the cooking process which alters the taste.

Feb 24, 2014
jljohn in Cookware

Best omelet pan?

I'll lend my support to this notion. I have noticed a distinct difference in taste, and my wife, without knowing how I prepared the eggs, has commented on the taste difference. I use a NS pan for omelettes and scrambled eggs only, and I use steel or iron for over-easy. The few times I've inadvertently fried eggs in the NS instead of the steel or iron, they have tasted different--a not good kind of different.

I don't know the reasons for the difference, but I suspect that it has to do with the flavors created when the egg sticks to the steel or iron and sears a bit before releasing, whereas in a NS pan, these flavors do not appear. It's fine for eggs that you don't want any sticking with (omelettes or scrambled), but it doesn't work for fried eggs in my opinion.

Feb 24, 2014
jljohn in Cookware

Copper pot tin lining question. Help!

I also have done this very thing. It has happened to me when searing food and my tongs scrape along an area of tin with no food on it. In my case, it wasn't that the food grabbed the tin, but that the implement I was using scraped an area of overheated tin. I think Kaleo is right on. It's just a light smear of the tin as it approaches it's melting point. It will darken back over like the rest of the tin.

Feb 06, 2014
jljohn in Cookware

Most frequently used kitchen tool?

Virtually all cooking, no matter what I plan to do with the food starts with a chef's knife and my cutting board. So that would have to be it.

Jan 15, 2014
jljohn in Cookware

Copper pan lining silver? Nickel? SS? Calling Kaleo!

Can you check to see if your rivets are magnetic?

Jan 13, 2014
jljohn in Cookware

Copper pan lining silver? Nickel? SS? Calling Kaleo!

The only thing I'll add to what Kaleo has to say here is that I have seen Stainless that will discolor rapidly, but it was all older (late 60's--early 70's) cookware. I don't know if formulations have changed over time, but I had a bimetal pan that would darken almost black after a single cooking session. Mine was magnetic and had the classic stainless concentric brush marks though.

Another note is that your rivets appear not to be copper. They look like stainless rivets from the photo, so it is unlikely that you have tin. My understanding--which could be wrong--is that nickel plate is usually over copper. All of which leads be to guess that you are looking at a highly polished stainless lining.

Jan 13, 2014
jljohn in Cookware

Copper pan lining silver? Nickel? SS? Calling Kaleo!

Actually, Tin is not magnetic, Nickel and Stainless can be.

Jan 13, 2014
jljohn in Cookware

Copper Stock Pot, uses and functions

Stock, chickens, marinara and derivative sauces, lobster, king crab legs, soups and stews, laundry detergent, etc.

Jan 10, 2014
jljohn in Cookware

Big saute pan recommendations?

I've had the All-Clad 6 quart, and I cannot recommend it. I used it on the largest burner on my Frigidaire Gas stove, and it just couldn't heat up out to the edges. For something that big, I'd suggest skipping the dishwasher and going for copper. As an alternative, get a thick aluminum one from a restaurant supply store.

Jan 06, 2014
jljohn in Cookware

So, if All-Clad isn't the beat all end all, what is?

There are a number here, including several fry pans, NOS with stickers: http://www.ebay.com/sch/i.html?_trksi...

My omelette pan is a Volrath Wearever, and I love it.

Jan 04, 2014
jljohn in Cookware
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