davidahn's Profile

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Anolon Nouvelle Copper--Anyone Know What's Inside?

Wow! That's beyond disappointing, that's outright lying. This amount of copper is purely cosmetic! I'm tempted to cut open one of my Nouvelle Copper pieces.

May 18, 2014
davidahn in Cookware

Speaking of weird knife phenomena...

Nigel, thanks for your post! Awesome to hear from someone with so much experience in these matters. I'm especially intrigued because we were going to switch to Global because of good things we've heard and no real chipping issues reported, until your post.

We use plastic cutting boards, though we will soon start using Walnut end grain cutting boards, and my wife (the primary cook) is a fast chopper, no rocking. I may do some rocking when I help.

As far as your question about veggies, we're vegetarian so chop exclusively veggies and fruits, which you say may be responsible, and some of them are quite resistant to being cut.

But my wife still loves her Shuns, and the chipping doesn't seem to affect their effectiveness at all. We will have to get the Shun sharpened professionally to see if the chipping stays gone. Please keep us posted on whether you see re-chipping after sharpening!

Mar 03, 2013
davidahn in Cookware

Glass food storage: Luminarc vs Pyrex vs GlassLock?

I know this thread is kind of old, but I just found it and no really definitive answers. I have not used Luminarc, but we have both Pyrex and Glasslock containers. We use Glasslocks nearly exclusively, using the Pyrex, Lock & Locks, and various others (Gladware, etc.) ONLY if there are no free Glasslocks available.

Answers to your questions:
1. Ease of closing: Pyrex can be stiff to put lids on, Glasslocks vary from one to the next in difficulty, with some snaps being very challenging indeed. I find compressing the lid downward (there's some give in the silicone gasket) helps. If you force it, you can break off the snaps. But the firm snaps are reassuring for seal strength. Glasslocks plastic lids feel much thicker and higher quality than the Lock & Lock lids, and are more transparent rather than cloudy like L&L.
2. Airtightness: Pyrex leaks VERY easily with the slightest tilt if the container is full. No leakage with Glasslock. Food in Pyrex containers also dehydrate quickly in the fridge due to the lack of airtightness, while Glasslock contents do not.
3. Nesting: Glasslock containers do NOT nest, their biggest disadvantage. Pyrex containers do nest, but not tightly. But for stable stacking when in use (with contents), Glasslocks get a 10/10; you can stack 5-6 high and it's completely stable. Pyrex, because the rubber lids have some give, are only a 8/10 in stability.
4. We go from fridge to MW all the time with both Pyrex and Glasslock. I put the lid over the container at an angle to kind of keep the steam in. No issues with either brand.
5. We have had snaps break rarely on the Glasslocks, not on the Pyrex.
6. The plastic lids for both containers are prone to staining from yellow or red foods, much less noticeable with the colored lids of the Pyrex. But even stained Glasslock lids seem to come clean after a couple of dishwasher cycles. I can't think of any lids that currently have a color tinge.

One other tip. With Glasslock, when storing hot food, if it's not completely full, I would wait to snap the lid on until after the food has cooled significantly, because since the lid is airtight, it will warp as the air above the food cools and contracts, sucking the lid downward.

Feb 12, 2013
davidahn in Cookware

new all-clad copper core anyone?

Haha, yes, silver core sounds awesome. I just might bite if someone made it! "If you build it, they will come." Silver is toxic, so they'd better make darned sure it won't melt/leak/leach out.

You're the first one to report a significant difference, though the D5 is designed for slow conduction with intervening SS layers. Everyone comparing the Copper core to aluminum core reports slightly better to no appreciable difference.

I ended up going with de Buyer Prima Matera (1.8 mm copper, 0.2 mm SS with an induction bottom layer) and Anolon's Nouvelle Copper SS (4mm copper bottom disk). Haven't cooked with it yet, waiting for the new kitchen to be ready, but I'm very excited.

Jan 30, 2012
davidahn in Cookware

Speaking of weird knife phenomena...

You're right about the sharpening being included... I know we paid for it, and we shouldn't feel guilty about using it. And our Cutco rep's a super guy so we don't mind hanging with him while he sharpens/makes his pitch.

Jan 26, 2012
davidahn in Cookware

Speaking of weird knife phenomena...

Well we're renovating the San Diego house so all our knives are still in Apple Valley. But once we're moved in, we'll definitely check you out!

Jan 26, 2012
davidahn in Cookware

Speaking of weird knife phenomena...

Eiron, to be honest, the chipping seems to bother me a lot more than it bothers my wife, who wields it much more often and more skillfully than I. :) I read most of the posts above, and several say that sharpening will solve the problem; if not, I may consider returning it to Shun. Also, you may have heard how my wife is wont to slam doors and drawers in my cookware thread. She chops very quickly and precisely, but I wonder if she doesn't use more force than is necessary, and if the soft cutting board is gripping the edge while she's starting to slide the knife over for the next chop.

We are in fact getting two free 12.5-lb. walnut cutting boards courtesy of Kohler... just for buying $1500 worth of sinks (a 45" and a 33" Kohler Stages sinks). I have always worried about the relatively microbe-friendly nature of wood, which would not have been as big an issue in the high desert where we've lived for the past 10 years and where things don't stay damp, but in our new San Diego home, humidity is definitely more of an issue.

We've never had the Cutcos sharpened; they are definitely a lot duller than when new, and that's probably a big factor in our soft plastic cutting board preference, so we can lean into it and still cut through our veggies. Until recently, we only had a single 8" chef so we couldn't send it in, but now we have a Cutco santoku (newer and sharper) and the chipped Shun santoku (sharpest but chippy), so we should be able to do without the chef for the sharpening. Also the Cutco rep offered to come out to sharpen them, but then we feel obligated to buy more. :)

We will see how the Shun does with sharpening, but I'm thinking our cooking style leans more toward German steel for its more forgiving nature. What do the Hounds think of Wusthof's Ikon Crème or Culinar lines? (Either would meet our new modern architecture.) We're looking for the most bang for our buck, though on the higher end. We're looking for that point on the price-performance curve where prices keep going up but quality starts to flatten out. :) (Isn't everyone?)

David

Jan 26, 2012
davidahn in Cookware

Speaking of weird knife phenomena...

Sorry to "chip" in so late...

My wife LOVES her Shun 7" Santoku. We've had it for about a year, and it started chipping very early... within weeks. It is now chipped all up and down the blade. I don't know whether or not Ziggylu's clients abused their Shuns, but there was quite a bit of "ass-ume"-ing going on, so thought I would report our experience.

So in response to Cowboyardee and Eiron's questions:
1. What do the chips look like? They range from 0.5 to 3 mm in length, about 0.25 to 0.5 mm in depth, and are rather evenly distributed along the blade.

2. How and how often do you sharpen? Do you use a steel in between sharpenings? How long after sharpenings do chips typically appear? No sharpening yet, no steel.

3. What type of cutting board do you use? Our favorite cutting board is a soft plastic, but we also have harder plastic ones.

4. How do you cut most things - do you use a rocking motion? Chopping? Do you cut fast or slow? Chopping, fast.

Others have mentioned no magnetic strip, a knife block, no moisture that sticks around; it's been kept in 0-20% humidity.

My wife still loves the Shun's scalpel-like blade (it still slices through veggies like butter). Knife snobs may say what they will about Cutcos, but ours have zero chips after 10 years of service and carefree maintenance (toss it in the dishwasher, bang it around), and I've personally heard from people who say the same after 20-40 years. They need to be sharpened, and I do wish they had more comfy handles, but there's no arguing with the lack of maintenance.

David

Jan 26, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

I think everyone's had that experience with products made in China.

I look forward to the day when the yuan is valued fairly and China will be able to compete on quality as a stronger yuan erases the cost advantage. It will give everyone else a fair shot at the manufacturing business China is monopolizing, and China will be able to overcome their reputation for producing cheap products.

Jan 24, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

You make some sound arguments. I think everyone buys based on value, but everyone has a different point on the price-quality curve where they are comfortable, hence the saying, "You get what you pay for." I'm higher on the curve than many, but way lower than some.

I agree that perception and emotion (desirability) play a significant role in purchasing decisions, which is why image is carefully developed by those brands that command the dearest prices. By extension, the perceived value or desirability of a product will increase that intangible: pride of ownership. Though you can't buy happiness, you can buy satisfaction... thanks to that "je ne sais quoi" carefully cultivated by the maker (sometimes over centuries).

You're right; it's unfair to say all Chinese products are "crap"; some of the world's best stuff is made there (e.g., Apple), but to achieve that requires management with a different philosophy. Thousands of Chinese factories churn out low quality garbage because clients demand it. No, they don't demand low quality, but it comes naturally as a byproduct of the low prices they demand. They're simply giving us what we asked for: rock bottom prices no matter the cost. We have met the enemy and he is us.

David

Jan 24, 2012
davidahn in Cookware

Panini press -stove top or electric?

Judith, thanks for posing this question... I wasn't even aware of the option of a stove-top option. It really appeals to me, the ability to avoid nonstick and also to avoid another electric countertop appliance. (We already have two electric ones, but would love to retire them. :)

Question for others: anyone press the bread directly on their built in gas grill in their range/rangetop/cooktop? We're getting a Capital Culinarian 60" with 6 burners and a 24x24" gas grill top. I know just about everyone offers the option of grill/griddle tops on 48" and 60" sizes.

Jan 24, 2012
davidahn in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

I didn't weigh the whole set, but I weighed the 8.25 qt stockpot. It weighs 4 lb 5.5 oz for the pot, 1 lb 3.475 oz for the lid. Recall they said the sides were 1mm SS. It's somewhat difficult to measure due to its curvaceous figure. Here's a picture of it: http://www.anolon.com/cs/Satellite/Pr....

Amazon lists it as measuring: 13 x 12.8 x 8.9 inches.

Let me know what you think bout the weight vs. the composition.

David

Jan 23, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

Haha Touché. You definitely can't get 5 guys in a Ferrari singing Bohemian Rhapsody!

In my experience, most luxury products give you more than just the intangible satisfaction of the brand's superiority. They USUALLY (not always) give you higher quality materials, better construction, and tighter quality control.

My wife's Louis Vuitton purses get "banged around" by her and still look brand new after many years of abuse (inside joke for those who've followed the whole thread). Lesser brands (even Ferragamo) fall apart in less than a year.

David

Jan 23, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

"What is more interesting is: can the eater tell?"

While it's valid to consider the end result, it's akin to saying you should buy an AMC Pacer because it can get you to the same destination as a Ferrari. While it's true, I think this thread is about about cookware that could allow you to do it faster, easier, or simply with greater intangible satisfaction.

Jan 22, 2012
davidahn in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

"a tri-ply where two thick Al layers sandwich a significantly thinner layer of a good conductor is, for all practical purposes, equivalent to a single Al layer of the same total thickness."

Let's put your assertion in concrete terms: a 5mm layer of Al would conduct as well as a 3mm layer of Cu sandwiched between two 1mm layers of Al. I disagree. I don't think heat conduction works quite the same as a chemical chain reaction. I think the copper layer would distribute the heat it receives approximately 20% more evenly (see "Thermal Diffusivity" section http://www.cookingforengineers.com/ar...). Will it make a huge difference? Probably not. And a 20% thicker layer of aluminum would compensate for copper's 20% better thermal diffusivity.

David

Jan 20, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

CK, I was responding to Eiron's question regarding the A-C Copper Core wok over a 50-100K BTU gas burner. Still, let me rephrase to not cause confusion for anyone.

Everyone says the key to NOT HAVING FOOD STICK ON SS is low heat. Edited portion is in all caps.

I've read multiple reviews of SS cookware as well as CH threads on how to avoid food sticking to SS cookware, and the consensus is: 1) preheat the pan, 2) coat with oil, 3) turn down heat, and 4) use low to medium heat settings to avoid food sticking to SS surfaces.

Jan 20, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

Everyone says the key to cooking with SS is low heat, so I'm guessing 100K BTUs is the opposite of low heat and would NOT do well with the Copper Core piece.

Jan 20, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

I am considering MUA now, but was considering filtered but unconditioned air. I have that luxury in San Diego about 300 days a year. Any specific advice on how to get conditioned MUA in my house without spending an arm and a leg? I've only got one of each left.

Jan 20, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

Haha, nice. I hope my 23K BTU Capital Culinarian burners will be a close approximation in functionality to your 100K BTU burner.

Jan 19, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

I hold it overhand; I suppose it would be more comfortable underhand and more functional for tossing. Still, it's hard to make a case for the thinner, U-shaped handle being better than a solid, fatter handle.

Jan 19, 2012
davidahn in Cookware

Help! Most Useful Cookware

I'm breaking down and getting some nonstick pieces. I'm leaning toward something cheaper because I hope to use these just for eggs. I've been looking at the Anolon Advanced Bronze line because 1) great quality for the price (great Amazon reviews, 25% off at Anolon.com online store), ; 2) anodized aluminum for even heat, 3) Autograph II nonstick, hopefully better than Teflon. Any other suggestions for a better choice in budget but quality nonstick? I'm trying to avoid bottom disk construction so I can have some heat up the sides and better weight balance.

I've thought about it a bit and I'm getting the 10 & 12" open skillet set, the 8" open skillet, and the 12" covered ultimate pan, mainly for wontons which do well on nonstick with some steam (hence the cover). With their 25% discount (anolon.com, coupon code "COPPER2"), I get all 4 pieces at $86.22 + S&H! That's the price of ONE All-Clad piece, and I heard their nonstick ain't too hot.

I was tempted to get the 5.25 qt covered sauteuse in the same Advanced Bronze line but decided against because I'm trying to minimize the use of nonstick. When the time comes that I decide I need a bigger casserole, I'll probably get the Prima Matera 4.9L (5.1 qt) covered sauté pan, though for our large gathering cooking we might do better with a 6+ qt jobber.

David

Jan 19, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

Just peeked inside the box of my All-Clad Copper Core "Open Stir-Fry" (wok), which I will be putting up for sale since no one likes SS woks. :)

I have to say the piece itself is BEAUTIFUL. Too bad about the material. But I do NOT like All-Clad's handles! I heard the flagship products had better handles, but I like the handles on the Anolon Nouvelle Copper SS WAY better. They're solid, comfortable, and don't dig into your fingers when you try to lift the pan. Granted, the SS clad copper is heavy, but the handle digs in when empty; I can't imagine what it would feel like when it's full of food!

Jan 19, 2012
davidahn in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

Looking at the rather thick bottom disk (which I will measure when I get home), it is plausible that the 1mm of body SS continues on the bottom, then 4mm of copper below that, and 5.5 mm SS cap, for a total base thickness of 10.5 mm. The question is where is the aluminum in that: thin layers between the copper and SS for an additional 0.5 mm, or is the 4 mm copper disk composed of copper + two generous layers of aluminum (a lot less copper), or in the 5.5 mm SS cap (a lot less SS)? Either of the two latter scenarios would explain the light weight of the cookware.

Either way, it looks like the only way to know for sure is to sacrifice my 1.25 qt saucepan. :)

Jan 19, 2012
davidahn in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

I'll be happy to weigh everything for you tonight. The handles look matte, but I'm sure it's SS (otherwise they'd get way too hot). The 1.25 qt saucepan tips over unless the lid is on, which I didn't expect based on all the metal in the bottom disk. I'll get the weights of each piece on my handy-dandy digital kitchen scale that otherwise never gets used.

Looking at the base, I wonder if the copper band goes all the way through or if that's just cosmetic and not necessarily representative of and continuous with the copper disk. I say that because there's quite a bit of stainless steel below that copper band, and it's definitely not heavy enough for all that SS.

If I don't see much use for the 1.25 qt saucepan, I might take Plainv70 up on his offer to slice it and take photos.

David

Jan 19, 2012
davidahn in Cookware

Help! Most Useful Cookware

Thanks! I think I'll do that. I have plenty of pieces to play with for now.

We have yet to try cooking on SS, but I'm very encouraged to hear you're doing eggs! I didn't really think about something as simple as oatmeal being a problem for SS! That means grits won't work in my beautiful Prima Matera sauce pans. Bummer!

As for the pot stickers, have you tried frying them on low heat with the lid on and added water for steam? Works very well for us on nonstick, but we haven't tried it on SS yet.

I will be shopping for quality nonstick frying pans for the hopefully rare occasions when we need them.

Jan 19, 2012
davidahn in Cookware

Help! Most Useful Cookware

Kaleo, I come from a family of fast movers, though I've been known to overanalyze most of the time. Just ask my wife! As I said, if I see value (or beauty) in it, I'd spend the coin.

Yes, we are remodeling our kitchen. Our current kitchen has been neglected because our last remodel was inadequate (poor quality drawers & slides, lack of storage, tiny pantry, cramped), and it's been reflected in our cheap nonstick cookware. Our new house gives us the impetus to create a kitchen exactly the way we want since the previous owner removed everything down to the bare walls. We are outfitting the kitchen with all new appliances, cookware, dinnerware, flatware, to reflect the quality of the home and kitchen as well as the new home's modern architecture.

I just opened up the Anolon Nouvelle Copper SS today, and I must say it's a beautiful set. It feels solid and very well built. It's got a mirror finish SS on the exteriors and brushed SS on the interiors. The weight balance is much better than I expected, so I'm guessing that besides the 4 mm of copper, there's more aluminum and less SS in the base than I suspected (and as it should be). The handles are very solid and comfortable, much better than the All-Clad stuff except the Copper Core line which I haven't examined. (I do have the CC wok, but I didn't open it because I was going to sell it new.) It's hard to believe you can get this level of quality with this much copper with a lifetime warranty for so little money! $225 after the 25% off for the very usable 10-piece set.

As for the sauté pan, I can't find the larger 4.9L Prima Matera Sauté Pan (28 cm/4.9L 6241.28) online, and the 3.2 qt duplicates the 3.5 qt LC and 3 qt Nouvelle Copper pieces I already have (and there are no deals available on that one anyway).

We cook mostly Asian vegan (veggies, tofu, vege-meats, soups), but also some Italian and Mexican, quite a bit of western breakfast foods (potatoes, eggs, etc.). We will probably lean toward larger sauté pans, as we cook for groups of 12-20 fairly regularly, and even when we cook just for ourselves, we make about 8 servings to eat, then pack leftovers for lunch.

Still debating whether to return my LTD

I feel like the conical sauté would be very useful, but I don't really read about anyone else who's using them. PM makes a 3.1 qt conical sauté that looks useful.

LOL, I got that you were joking about the triple blini.

The cast iron seems of limited use to me (corn bread?), and we will definitely not be the ones to tell you how the Prima Matera sears meat. Sorry!

As for the discounts, it appears there's approximately a 100% markup, as everything is 20-40% off MSRP.

At this point I'm so busy finishing the planning on the kitchen remodel that I'm not sure when I'll get around to cooking! I'll keep you posted. Thanks for all your help so far!

David

Jan 19, 2012
davidahn in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

Hmmm. Interesting offer. I haven't heard back from customer support since I asked them for specs on essentially every piece. I'm sure there are pieces I don't really need in the set I bought. I had to buy the set because the Anolon.com online store doesn't sell the pieces individually. I suppose I don't need the 1.25 qt saucepan.

I'll let you know if I decide to sacrifice a piece!

Jan 18, 2012
davidahn in Cookware

Help! Most Useful Cookware

Haha I realized that my wife would be perfectly happy with the Nouvelle Copper SS set. She's not forbidden to use the PM, just doesn't HAVE to use them. :)

As for the casseroles, I believe de Buyer calls them stew pans, and I am considering the 3.5 and 6.3 qt, though I don't know if the 3.5 adds anything over the 3.5 qt saucepan I got besides good looks. I am probably going to get the 6.3 for sure; what do you think about the utility of the 3.5?

As for rondeaux, de Buyer seems to call them sauté pans. My eBay source doesn't carry them, so they'd be full retail ($569 for 3.2 qt; 5.1 qt not available online). Ouch. What do you think of a 6.3 or 9.6 qt stew pan in lieu of the rondeaux? The diameters are the same as the 3.2 and 5.1 qt rondeaux and thus should function similarly with the same level of fluid (at the same ratio of surface area to volume).

What do you think of a curved sauteuse in lieu of the sauté and the fait tout? When cookware is this expensive, I'd like to double up on functionality if possible!

As for woks, I got a carbon steel wok at ChemicalKinetics' advice. Have to season it tonight.

I do have an enameled cast iron 3.5 qt Le Creuset French oven. But no honest to goodness bare cast iron (I'm opposed to eating my cookware no matter how nutritious), and definitely no triple blini.

Here is the price comparison as requested. None of these are resale, all new from eBay seller "flightmates". All prices include free shipping:

9.4" frypan: $229.99 vs. $359.99 (36% off)
11" frypan: $259.99 vs. $399.99 (35% off)
1.2 qt saucepan: $229.99 vs. $289 (20% off)
1.9 qt saucepan: $279.99 vs. $359 (22% off)
2.6 qt saucepan: $279.99 vs. $439 (36% off)
3.5 qt saucepan: $309.99 vs. $499 (38% off)
6.3 qt saucepan: $329.99 vs. $559 (41% off)
3.5 qt stewpan: $399.99 vs. $569 (30% off)
6.3 qt stewpan: $409.99 vs. $699 (41% off)
9.6 qt stewpan: $599.99 vs. $799 (25% off)

Jan 18, 2012
davidahn in Cookware

Help! Most Useful Cookware

Hi TS,

Thanks for the suggestions. I will consider all of the hounds' input in the purchase of my next pieces.

I think we have the Le Creuset dutch oven, but 3.5 qt. I know there was some debate on CH about the best material for a Dutch Oven, enameled cast iron vs. copper, but we'll see how this works out.

As for the nonstick frying pan, a LOT of hounds use nonstick for eggs, and so do Julia Child and Jacques Pepin. I was trying to avoid nonstick cookware completely, and some Amazon reviewers are using SS for eggs, but it will come down to a fight between convenience and my degree of nonstick aversion. I'll keep an eye out for a couple of quality nonstick frying pans.

I'm guessing a carbon steel Lyonnaise frying pan would be better than SS because it's less sticky? I do have a 16" carbon steel wok for stir-frying veggies, but that's not the same as sautéing.

I just bought large nonstick All-Clad LTD Nonstick Griddle and Grill (two separate items) which I was going to return because they're nonstick. Do you think I should I keep these? They would only be for the old house; in our new house we have specced out a 60" Capital Culinarian range top with a 24" gas grill top. We do grill a lot of veggies.

I definitely want the pasta pot w/ steamer/strainer, which I'll have to choose elsewhere (probably SS/aluminum bottom disk) as it is neither available in Nouvelle Copper nor in Prima Matera.

As far as knives go, I don't even want to open up that can of worms here! I've seen some bloody battles on Chowhound over knife brands, materials, etc. It seems that's a particularly personal topic for a lot of chefs. There's a lot of technical talk used mostly to justify preferences/allegiances. Let's just say we're happy with our choice of knives that are very sharp and very tough.

Jan 18, 2012
davidahn in Cookware

Is there objective difference between copper core and aluminum core SS clad cookware?

Thanks for the tips, plainv! Re: towel drying, I'll definitely do that. I'm a little anal retentive. I did get a water softener which I have to have installed this week or next (San Diego has some pretty hard water), which I hope will help reduce the spotting. I got a couple of different pointers on the copper polish, so I'll try one out and see.

We have a 3.5 qt Le Creuset French oven, but I'll definitely look into a 6 qt size.

Actually, there's another thread where we discuss the Nouvelle Copper, Meyer's customer support says 4 mm of copper capped with aluminum and stainless steel; I'm expecting great, even heat in applications where I only need the bottom of the pot hot!

Jan 18, 2012
davidahn in Cookware