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Please Rate my new Copper Pan

Gary,

How do you handle the magnetic aspect of the lining if you're sure it's tin? Frankly, it looks and sounds like nickel to me. If it's tin, it's not hand-wiped tin. I've never seen wiped tin that smooth, especially around the rivets, in the corners, and long the rim. It's just too perfect. Plus, while the rivets appear to be copper from the inside, they look like SS from the outside (although that could be silvery tarnish). In any case, SS rivets are a must on SS-lined pans, but copper rivets can be tinned or nickeled. I'd bet on nickel.

1 day ago
jljohn in Cookware

What's your Everyday Essentials Pan

The two pans that stay on the stovetop and see the lion's share of the work are a 9.5"/3qt Sauteuse Evasee (aka a Windsor) and an 11"/4.5qt Saute. Both are thick tin-lined copper. These are my essential pans--if I were moving to a tiny house and could only have two pans, these would be my pans!

Dec 12, 2014
jljohn in Cookware

Nutcracker recommendations?

I've never seen the Nutcracker in a grocery store. Perhaps that's why the dancers were slipping and sending nuts flying across the room. Williams Sonoma would be even worse--no room to pirouette! Again, nuts would be flying across the room. Try the ballet.

More to the point, apart from the tradition cheapo nutcracker and the hammer method, the only two other types of which I am aware are a lever style ( http://www.amazon.com/Nut-Cracker-Duk... ) and the screw style ( http://www.amazon.com/Stone-Creek-Tra... ) I'd try the lever.

Dec 09, 2014
jljohn in Cookware

Falk 18cm Signature Saucier Tipping Over

Frankly, I'd be on the phone with Falk about this one. Not only is it poor design, it seems to me that this is a liability for them. Make a video of the problem and send it to the folks at Falk, or just call Falk USA and see what they are willing to do. In my opinion, a pan with a flat bottom should be stable, even when empty and even when set on a plane that is off a few degrees from level. At the very least, try the one with the cast iron handle, as it has a fair bit of mass in close to the pan and should be less unstable.

Dec 07, 2014
jljohn in Cookware
1

Nasty film on my hands after cutting butternut squash

We make butternut squash with some regularity, and the film is not as a result of a reaction between the skin and the squash. It appears on the hand holding the squash and on the cutting board. It looks and feels like a thin layer of super glue. I think it is just the slightly slimy and sticky squash sap that has dried out on your hands. It is annoying and unsightly, but in my case, I just wash and scrub my hands, and some of it comes off, and, usually, by the time I'm through eating and washing up, the rest is worn or washed off.

If it causes you a problem, I can see being bothered by it, but this is one of those things like orange tinted fingers after cutting a lot of carrots or garlicky hands after peeling a bulb that is just a part of cooking. It's part and parcel of a physical connection with food.

Dec 04, 2014
jljohn in General Topics

Am I the only one bothered by stuff like this?

So a tin-lined copper stockpot really is the best! :). I didn't need a study to know that.

Dec 01, 2014
jljohn in Cookware
1

Perfex Pepper Mill vs Perfex Salt & Pepper Set

If anyone has any knowledge about the Perfex Mills, I'd love some help here. I want just a pepper mill. As I look around, I see the Perfex Salt and Pepper sets selling for about $90 at full retail ( example: http://www.surlatable.com/product/PRO... ), whereas, the pepper mill by itself seems to cost about $95--$100 (see here: http://www.amazon.com/Perfex-Crank-Pe... ). They seem to be the same height and everything. So, what gives? Does perfex make different quality levels? Am I missing something? Why would the retail price on the salt and pepper set be less than just the pepper mill if there is no difference? Were there corners cut on the set?

Thanks!

Dec 01, 2014
jljohn in Cookware

Using a Nordic nonstick bundt pan on stovetop?

I've had good luck calling Nordic Ware before. Give that a try. I'm guessing that they will tell you no, but that aluminum is fairly thick. I don't see why it, or the interior lining, would have a problem. I'd be worried about the exterior coating though. It probably wouldn't handle the heat very well.

Nov 25, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

Hi Kaleo,

I wonder what's going on. It's been well over a year--maybe even a year and a half--since he stopped taking order, and his statements always make it seem like the pans are just around the corner. This time last year, it was going to be Spring 2014, then Summer. I am really rooting for him, but I don't see this moving along much at all.

I wonder what Mac is trying to accomplish differently than Jim with DH&M ( http://www.dhandm.com/Copper_Cookware... ), because in Mac's absence from the market, Jim has put a handful of pans out there, seemingly without the difficulty in sourcing parts. Admittedly, I haven't asked Jim where the handles are being cast, but he's clearly using iron and brass handles.

I hope Jim can ramp up a full line and Mac can get back into the market soon, then we'll have a couple of good domestic (or at least partly domestic) options.

Nov 19, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

Sorry Mikie, I missed the rounded anvil! In that case, it would work extremely well for these measurements. The one I used had a flat spindle and anvil, so that's simply what I saw when I glanced at your link.

I actually never realized that micrometers were limited to screw-type devices!

Nov 19, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

Mikie,

I grew up using a Starrett, and they are fantastic for most applications but not for the round sides of cookware. Since the Starrett has a thick spindle, it amplifies the problem of curvature of the walls. Amazing micrometer though!

Now, can you please explain to me how this device (which you are calling a dial indicator) is not a micrometer? Or is it just a specialized type of micrometer?

Thanks!

Jeremy

Nov 19, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

And here is an example of a 2.5mm SS-lined pan that is mis-measured and mis-stated, despite using the proper type of calipers:

http://www.ebay.com/itm/Mafter-Bourge...

Kaleo, are these the calipers you said you don't see used on ebay?

Nov 19, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

"Whoa there, I wasn't accusing you of having any connection to the ebay seller, and if I implied anything of that sort, I apologize. But I don't think I did."

No worries--I didn't read you to be saying that. I was being preemptive! I recognized that my passion on the subject could be mistaken for a financial interest in the pan, and I wanted to avoid anything of the sort. It's all good.

I think that the iron handle is the x factor that will prevent an accurate weight calculation. Why don't you buy the pan, (I'll cover shipping), and we'll have it shipped directly to Kaleo's bandsaw for a final analysis? :)

Nov 18, 2014
jljohn in Cookware

Mauviel Copper Sauce Pan

Hi Kaleo,

Would you mind elaborating a bit on your popcorn-making?

I've been using EVOO in a LC 5.5 Qt pot and black popcorn, and I really like the combo, but it seems that the large iron surface area at the bottom is not all heating sufficiently to pop most of the kernels. I've been thinking that a smaller-bottomed pan, like a splayed saute would work better, but I've been afraid to try, because I wasn't sure how hot the pan was getting. The EVOO approaches the smoke point as the kernels start to pop, but I'm not sure how hot the pan gets after the already-popped kernels soak up the oil.

So, what's your method, and what oil are you using?

Thanks,

Jeremy

Nov 18, 2014
jljohn in Cookware

Mauviel Copper Sauce Pan

It looks to me like you melted the tin. It's not pretty, but as long as it's all solid and not flaking off at all, and if no copper is showing through, I'd be ok using it. You probably had the heat too high and the corn was't sufficient to absorb the heat, so the temp of the tin rose to about 425--450 degrees, which it too hot for a tin-lined pan. You should not have shape-shifting tin every time you use the pan. If you keep your temps down, the tin will grey nicely and not change, and then when you accidentally overheat and smear the tin, you'll see a streak of silver through the grey. Consider it a lesson in learning to use tin-lined copper and keep cooking.

As an aside, a lot of folks are afraid of pushing tin-lined pans to high temps for searing and other applications. Since you already have a pan with smudged up tin, I'd encourage you to push it hard, and learn how to flirt with tin's melting point without going past it. Once you get the feel for how hard you can push it, you can sear and saute in tin-lined pans exceptionally well without ruining them. It just takes a practiced hand!

Nov 18, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

CenturyLife,

I think you missed my point. I know that it is an SS-lined pan, and it is thicker than 2.5mm. I understand perfectly how curvature works, and how thickness should be measured, and I can see that the seller did not photograph a perfectly measured pan, but straightening up that micrometer and measuring accurately, even taking curvature into account will result in a thickness not less that 2.95--3.00mm. The point is that there are thick SS-lined pans out there. As I said before, I've owned two (3.2mm and 4mm). Both were measured with extremely narrow-lipped calipers, so as to eliminate a curvature issue, and both were measure in the correct orientation. The pan in the auction is thicker than 2.5mm by a long shot. If your presupposition is that all SS-line copper pans are 2.5mm or less, then I can't help you see differently, but arguing that the slight angle of the micrometer in the photo renders the reading off by 20% doesn't comport with reality.

In any case, even if you think the methodology is wrong, I'm not sure how you would explain this same methodology producing a measurement of 2.5--2.55mm on Falk and Mauviel SS-lined pans and 3.2mm on the Gaillard and 4mm on the Matfer I discussed above.

For what it is worth, in addition to owning a pair of thick SS-lined pans, I've seen a few others, and all but two were old Matfer pans with the Chef's Toque like this one. One was a Gaillard, and one was branded SLT (Sur la Table).

Lastly, I have no connection to this auction or item whatsoever. It simply appears to me to be a 3mm SS-lined pan relevant to our conversation.

Nov 18, 2014
jljohn in Cookware

Copper cookware vs All Clad Copper Core Cookware

Hey Kaleo,

I just spotted this for anyone who might be interested:

http://www.ebay.com/itm/3MM-RARE-MATF...

Nov 18, 2014
jljohn in Cookware

Cast iron - large spot won't season properly

The anecdote of a well-seasoned/burnt/polymerized/plasticized/panita'd pan that generated bad flavors in food runs counter to your hypothesis.

Nov 17, 2014
jljohn in Cookware

Help me choose a kettle

I have a Simplex kettle, that sadly is not holding up. I bought it maybe 4 or 5 years ago (literally about a week before the old Simplex went belly up), but it has not held up. The chrome on the underside and lower edges is flaking and there is substantial corrosion underneath. The wood handle is flaking it's paint, and the neck of the lid has developed a crack from the force of being lifted off and pushed on again. It's frustrating.

Anyway, I'm looking for a kettle that has the following features: (1) at least 1.5 quarts and up to 3 quarts, (2) whistles, (3) I don't want to have to remove a whistler insert to pour, (4) has an iconic or significant historic design, (5) is of a lifetime quality when used multiple times per day, and (optional) a slight preference for a kettle that fills through the top but not the spout.

I know that is a demanding list, and I have been looking for a while without finding what I want. So, please offer suggestions!

Nov 16, 2014
jljohn in Cookware

Should I continue to make soft boiled eggs, or should I buy a poacher?

"I'm not sure that I want to even get into poaching"

Ray,

I think you are over-thinking this. Tomorrow morning, put a couple of inches of water into a pan--basically any pot or pan you own--and bring it almost to a simmer (180 degrees or so should do). If you feel so inclined, add some salt and or vinegar to the water. The salt will improve the flavor of the egg, and the vinegar will have a slight performance impact. Crack an egg into a small bowl or cup or a large spoon, and gently lower the bowl, cup, or spoon into the water, gently pouring the egg out onto the bottom of the pan. Keep the water below a simmer. Wait four minutes, and scoop the egg out with a slotted spoon. Then decide if you want to get into this whole poaching thing!

Thinking about buying a specialized tool for a technique that doesn't require a specialized tool when you've never even tried the technique doesn't seem like a good idea. And we are talking about 10--15 minutes of time--start to finish--for you to find out. It's not meat curing, or beer making; it's a zero cost, 15 minute, investment.

Give it a shot, then think about the tools that will work best for you.

Nov 13, 2014
jljohn in Cookware
1

Cast iron - large spot won't season properly

Can you please explain, precisely, what makes it so disgusting? If you cook with oil, and nothing is stuck on, then wiping it out with a paper towel and putting it up is the same as scrubbing it with soap and water and oiling it. Respectfully, I think you are pursuing an illusion of cleanliness.

Nov 12, 2014
jljohn in Cookware

All this talk about quality cookware . . .

"If more home cooks tried it, it would be bad news for the cladsters and at Fresnoy-le-Grand."

Hi Kaleo,

I have to think that most of that stuff is bought for aesthetic purposes over performance, otherwise A-C's MC and MC2 lines would have been their best-selling. If someone walks into WS, SLT, or any dedicated kitchen shop, and wants high quality cookware (or just want American made with a good warranty), and they don't want to cook on an aluminum surface (which seems to describe many, if not most Americans these days), then the only reason to choose SS Clad is aesthetics or the dishwasher, yet, most people seem to choose clad.

Jeremy

Nov 12, 2014
jljohn in Cookware

Metallic twang from carbon steel blades

Kaleo,

I suppose that the irony here is that a word must be misused for a sufficient time and by a sufficient number of people for "common use" to apply. Only then is the word's misuse "authorized."

Nov 12, 2014
jljohn in Cookware

Cooking Beans in Whey

I assume it's an acid whey. I think all yogurt whey's are acid wheys, but I'm not certain. I think sweet whey comes from hard cheese making.

I was not aware of these discussion about beans not softening in the presence of acid, but I'll read up on it. Thanks!

Nov 10, 2014
jljohn in Home Cooking

Cooking Beans in Whey

I've read, in a number of places, about soaking beans with whey, but they typically call for a tablespoon or two of whey per pound of bean in the soaking water. I have a bunch of whey from making greek yogurt, and I was thinking of actually cooking the beans in straight-up whey (or mixed 1:1 with water). I know of a lot of uses for whey, so I'm not looking for that at the moment. I'm just wondering if anyone has tried to turn their whey into bean broth? Thanks!

Nov 10, 2014
jljohn in Home Cooking

$1500-2000 to spend on a set of copper pots what would you buy?

garyf,

Sound advice.

I just wanted to point out that 2.5mm is not 1/8" I've seen this erroneous "fact" tossed around far too much lately! 1/8" is 3.2mm (ok, ok, technically, it's 3.175mm thick), but the reality actually presents an even greater differential. 2.5mm thick SS-lined copper is typically 90% copper and 10% SS, which means that the copper is only 2.25mm thick. 1/8" tin-lined copper is usually 3.2mm plus the tin lining, so the copper itself, without the lining, is actually .95mm or 42% thicker in a 1/8" pan than in a 2.5mm pan.

Nov 05, 2014
jljohn in Cookware

Mauviel - Cast Iron Handle (Worth It?)

Thanks for the replies guys. I appreciate the education!

Kaleo, I went back through several of my personal standard reference books, thinking I'd locate where I read it, but I can't find it. So, for the time being, I don't recall where I read or learned that. It may have been from a side comment by Pepin or Child in one of their old videos. Who knows!

Randy, it's interesting that you learned the same thing. Any idea where you picked it up?

Thanks again,

Jeremy

Nov 05, 2014
jljohn in Cookware

Best pots/pans?

"frankly it's kind of depressing."

That's ok--if you buy used, what matters is what happened in the cookware industry yesterday (or last century)!

Count me as interested as well.

Nov 05, 2014
jljohn in Cookware
1

5 quart soup pot?

If it's the standard LC, it's a 5.5qt, and it a fine size for almost all standard batches of soup.

Nov 02, 2014
jljohn in Cookware

Which mini-cocotte Staub or LC?

Where did you see them for $30 each?

Nevermind, I see that they were purchased for $30 each several years ago, not that they are $30 now.

Oct 30, 2014
jljohn in Cookware