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Best pots/pans?

So, I should add - in case it's helpful - what we actually have and use. We got a 7-piece set of All-Clad copper core, which I already described. It's amazing but we don't need copper in every piece. It was a gift, but it was also on sale at the time for about $600, so getting an extra piece or 2 was worth it. We have the following:

Kuhn Rikon duromatic pressure cooker: 2, actually, in 2 difference sizes. I LOVE these just as pressure cookers, but, as a bonus, without the tops, they are just good, heavy duty pots. When my husband and I both cook, we find we need more pots, so we love that the pressure cookers do double duty. Granted, we don't cook much meat (just fish), but I ditched my old el cheapo slow cooker and have not felt the need to replace it with these babies around. They are top-of-the-line and I use them all the time.

Staub Dutch oven. We use these a LOT when it gets cold out, especially for roasting brussels sprouts and the like. They're heavy, but they do a fantastic job.

Cast iron pan and griddle. I use these less than I used to, but I'm glad I have them from time to time. They are quite heavy though, and a bit tough on my wrists after a while.

Aug 25, 2014
MyKitchen in Cookware

Canning question

Aug 18, 2014
MyKitchen in Cookware

Canning question

Aug 18, 2014
MyKitchen in Cookware

Canning question

Aug 18, 2014
MyKitchen in Cookware

Canning question

Presto & other brands make stainless steel pressure canners. I think stainless steel is sturdier. It also retains (vs. transfers) heat better.

Aug 18, 2014
MyKitchen in Cookware

Canning question

Not that I'm aware of.

Aug 18, 2014
MyKitchen in Cookware

Canning question

This is why I am looking for a similar-quality canner, because obviously my pressure cooker is not designed for canning.

Aug 18, 2014
MyKitchen in Cookware

Canning question

We bought the KR because of the strong steel construction. The Presto aluminum doesn't nearly as strong.

Aug 18, 2014
MyKitchen in Cookware

Canning question

We have the Duromatic Top Model (both cookers). Kuhn Rikon doesn't give the PSI. Hip Pressure Cooking (website) sas that "high"/two rings is up to 17.4 PSI. It does seem very efficient. Once high pressure is reached, I can usually lower or even turn off the gas to finish cooking.

http://www.hippressurecooking.com/pre...

Aug 18, 2014
MyKitchen in Cookware

Canning question

I am the proud owner of 2 Kuhn Rikon pressure cookers, one larger than the other, but I understand that it may not be safe to use them for canning. (Aside: why is it called canning and not jarring when glass jars are used?) So, does anyone have a recommendation for a SAFE, high-quality canner for home use? We got KR pressure cookers because we trusted the safety, and I don't want to get anything less for a canner. The Presto canners make me nervous just looking at them. Thanks!

Aug 18, 2014
MyKitchen in Cookware

Best pots/pans?

In my husband's and my opinion, All-Clad is the top of the line. We got a set of copper core for our wedding. It's fantastic, but you really don't need the copper core in every piece, if you need it in anything at all. The copper core is helpful for the likely 1-2 pans you will use at times when having a very evenly and consistently heated cooking surface makes a difference.

We also have a couple of Cuisinart "green" non-stick pans. My husband likes them, but the non-stick part is scratched up, which, I think, means they aren't safe to use anymore.

Cooking on a stainless steel surface instead of non-stick takes some getting used to, but now that I am used to it, I greatly prefer it. I am concerned about toxins, but I also prefer the way food turns out. I couldn't successfully cook an egg until I watched a youtube video about how to do it without sticking. (Hint: the pan has to be sufficiently heated BEFORE you add oil/butter/whatever in order to get that nonstick effect.)

So, I think All-Clad is probably the best value for that caliber, i.e., there are a few other brands (what's the French brand that begins with an M?) that are of similar quality but much more expensive. But these are the top of the line. You can also check Williams Sonoma for their D5 collection - we have one frying pan that is D5 that is really nice and more affordable than All Clad's other collections.

PS - I make our baby's food in stainless steel and glass only, except for the food processor because I haven't found one without mostly plastic parts.

Aug 18, 2014
MyKitchen in Cookware
1

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

True, but my point is that our water is full of crap.

Apr 05, 2013
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

I think our water here is too hard. I can always smell the chlorine, and my water filter has a lot of calcium deposit on it. So now I use filtered water and a pressure cooker. That pressure cooker is a miracle worker. Love it!

Apr 05, 2013
MyKitchen in Home Cooking

Dim sum in DC?

I'm asking specifically about dim sum because our group is interested in it. We do brunches, dinners, and everything in between, too, but would love to find a dim sum everyone could enjoy, if possible. As long as everyone can find at least one thing to eat and we know what's in what, we'll be great.

Dim sum in DC?

Wondering where the best dim sum in DC is. Also the best dim sum for including people who don't eat meat, or only eat fish, etc.

Giving up and getting a pressure cooker

I just ordered a Kuhn Rikon and ordered Lorna Sass's vegetarian pressure cooker book to go with it. Very excited to get it! Countdown to delivery...

Thanks!

Jul 28, 2012
MyKitchen in Cookware

Giving up and getting a pressure cooker

Just ordered a KR about 30 seconds ago. Very excited to try it - thanks!

Jul 28, 2012
MyKitchen in Cookware

Giving up and getting a pressure cooker

Oh, I'm well aware that these things have the potential to explode. The mess would be awful, but most importantly, I don't want anyone to get hurt.

Jul 27, 2012
MyKitchen in Cookware

Giving up and getting a pressure cooker

Thanks for the warning. I wouldn't consider one, except that the new safety features are supposed to make a big difference. Just trying to pick the right one. For instance, it seems like Kuhn Rikon and WMF are of similar quality, but - according to what I've read, anyway - KR has more variety of size, but WMF has more safety features. But, WMF cooks at a non-standard PSI of about 11-13, whereas KR reaches the standard (for recipes) 15 psi. I've never used one so I don't know which is the most important quality to go for.

Jul 27, 2012
MyKitchen in Cookware

Giving up and getting a pressure cooker

I am chalking it up to our crappy water (even after filtering, so it seems) and giving up on trying to rehydrate beans, etc., by soaking, stovetop, and/or slow cooker. I am ready to invest in a good pressure cooker, but I don't want a live grenade on the stove. I am willing to invest heavily *as long as I get the safest model available*. So far, I've been able to surmise that the materials used (go for stainless steel), handles, and valves are all key. It seems like Kuhr Rikon and WMF - both pricy - are the best made. Is there anything that makes one better (read: safer) than the other? I'm still a little scared of these things but willing to give it at try at this point.

Thanks!

Jul 27, 2012
MyKitchen in Cookware

Travelling to Northern Virginia/DC

Check out my responses here: http://chowhound.chow.com/topics/860606

Also, Pizza Paradiso (Dupont, Georgetown, and Alexandria) is one of our faves!

Canadian hound with a month in DC

How could I forget! Market Lunch at Eastern Market on Capitol Hill (by the Eastern Market station). There is always a long (but fast) line on weekends, and most of the orders are for their crab cakes.

Canadian hound with a month in DC

Southern fare? Go to Ben's Next Door on U Street (1400 block, I think, right by the metro station). Everyone I've taken there has loved - truly adored - the chicken and waffles, half-smokes (that a DC specialty), shrimp and grits (I can vouch for that one). Then there's always the chili - the original Ben's Chili Bowl is next door. Guests who stayed at a hotel were told to try Oohs and Ahhs (1000 block of U Street) for soul food, so it's probably good, but we got sidetracked at Ben's. :)

Founding Farmers is very good - very creative.

The southwest waterfront (metro stop on the green line) has a bunch of "fresh" seafood places, some of which are actually hosted on boats. I've had some great crab cakes there, but let's be honest - none of that stuff is fresh out of the water right there. I think it's also known as the Maine Ave. Fish Market, if you want to look it up online.

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

I've actually contacted the two places I got different batches of "failure" beans from, and they all said they weren't old. Of course, I had to take their word for it...

Thanks again everyone for all the tips.

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

Pressure cookers scare me a little, but I will definitely try stove top next time.

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

Thanks, everyone! Just used my last can of garbanzos today, so next time I make my yummy quinoa garbanzo salad, I will definitely try some of these suggestions!

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

Thanks! How long do you pre-soak? Overnight?

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

My expectation is that they have a similar consistency to canned beans.

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

Here is what I have tried: 1. Yes, I have added salt. That could indeed be the problem. Bad instructions. 2. I have soaked overnight, then boiled, and then put in the slow cooker for a few hours, and they are still hard. 3. I do use filtered water.

Does anyone have a surefire method they've used and that seems to work every time?

thanks again!!

Jul 15, 2012
MyKitchen in Home Cooking

What am I doing wrong? Dried beans / garbanzo / chick peas / lentils

I have been trying to switch from canned to dry beans, but have yet to be successful re-hydrating any of them, specifically: lentil, azuki, garbanzo. No matter whether I put them in a slow cooker for hours, boil first or not, etc., they are always too hard - nowhere near the texture and consistency of the canned ones. What am I doing wrong? It is my methods? My expectation?

thanks!

Jul 15, 2012
MyKitchen in Home Cooking