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sueatmo's Profile

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All-Clad

I use non-stick pans for special purposes, such as doing eggs. However most non stick pans require you to use medium to low heat for best finish durability. If you consistently use higher to high heat, usually the finish degrades. This means you will have to replace the pans more frequently. This is also the reason recommendations are often made to buy the cheapest non stick, and throw it away after the finish is not longer slick.

You can't get good browning, or fond, in a pan that that you won't heat up to med high or higher. And I don't think it is responsible to buy one non stick after another, throwing them into the landfill when they no longer are slick.

Some nonstick are better than others. But I have personally experienced using a non stick on med high heat, and realizing that the slickness has become worse. (probably not true in all cases of non stick.)

I would suggest that the op use a non stick for some purposes, CI for other purposes, and learn to use a stainless chef's pan the way the other posters have suggested. There is no one all purpose finish for all pans, pots and functions.

1 day ago
sueatmo in Cookware

Post your best holiday cookware deal finds here!

Congrats! I hardly ever pass up a clearance table either!

Dec 18, 2014
sueatmo in Cookware

Pots and pans for Induction cooking

Kaleo recommended Sitram Profiserie to me, and you can find the line at Amazon and at least one other online vendor. I purchased a chef's pan and a rondeau. I love using the chef's pan. It is quite responsive. The disk bottom seems to do even and fast heat.

I don't cook for money, so I can't really recommend any kitchen setup. But I would use Profiserie for anything. They are built well, and have a nice commercial look. I found the chef's pan to be a little more nicely finished than the rondeau.

I use CI skillets, stainless skillets, one TFal skillet for eggs and one CI wok. I think you will find induction cooking fast and easy. But there is a short learning curve.

Whatever pan you buy, the bottom should be magnetic. Weaker magnetism is less good than strong.

Good luck with your venture!

Dec 17, 2014
sueatmo in Cookware

Induction pots and pans

Sitram Profiserie. Good stuff! Restaurant quality.

Dec 17, 2014
sueatmo in Cookware

Post your best holiday cookware deal finds here!

I've seen Palm plenty of times at Home Goods. This was a different brand that I suspect is unique to Maxx. If so, it is odd that the two stores would have different house brands.

I forgot to mention that they had some Le Creuset too. I didn't price it, so I don't know how good the deals were. They also had some other sort of enameled CI. I also looked at some porcelain LC. I am really drawn to their line of bakeware, but I didn't spring for any of it.

Dec 17, 2014
sueatmo in Cookware

Post your best holiday cookware deal finds here!

I was at T J Maxx yesterday, and I bought a gift there. I browsed the cookware, and spotted a nice AC saucepan with lid and three top of the line Cuisinart (made in France) saucepans.

To my surprise I also spotted nice Henckels knives for the first time in years. I believe there were three chef's knives altogether.

There is also lots of dreck and questionable items. They seem to be carrying a house brand I have never heard of, and know nothing about. But there are some gems there. At least in my area.

Dec 16, 2014
sueatmo in Cookware

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

Yes to smtucker's post. What you are undertaking is very very hard.

Dec 16, 2014
sueatmo in Home Cooking

Should I keep my Lodge Grill/Griddle

I have a Lodge stovetop grill pan, the square one with a handle. I use it frequently. I like it for turkey bacon, burger grilling and occasionally veggie grilling. I don't fine that it conducts heat noticeably unevenly. I don't like it for regular bacon.

I use two old cast iron skillets for French toast and cheese sandwiches. I get fine results.

I'd use my new pans for awhile to see if you like them. They look they would work fine for stove top grilling and griddling.

Dec 16, 2014
sueatmo in Cookware

Pay retail? Nah.

I buy at Home Goods, Tuesday Morning type of stores most of the time. And once I got an AC saucier as an introductory deal at Dillards. I did buy two new pans from Amazon last year, and I paid the asking price, because I needed them immediately for my new induction cook top.

I was at T J Maxx today, and I picked up a top of the line Cuisinart s/pan for a gift, and ogled the single AC saucepot which was still expensive. If you don't have to have the trendiest brands, or matching, I find you can outfit your kitchen that way.

That's how I bought my Henckels knives and a lot of my bakeware. I've built the stock slowly over time. Sometimes I "trade up" if I find a really good deal that duplicates a pot or implement I already have.

I also have a few used items, and bought used a lot in the past. But I never see anything good at the GW, and I don't seem to be visiting garage sales any more, so finding things at the off price stores works for me.

It helps to have a good sense about quality, and it is nice to have a familiarity with major brands.

Dec 15, 2014
sueatmo in Cookware

I need a well balanced saute pan

I recently saw some top of the line Cuisinart at Marshall's in my area. In the past, I've found German pots. Some of these are better than others, but I really like a Berndes stainless pot I found. The great thing is, you can afford to take a chance. With the OP though, she probably wants to replace her AC saute pan ASAP. I think the best route for her to take is to look for a likely saute pan.

I hate a badly balanced pan too.

Dec 09, 2014
sueatmo in Cookware

I need a well balanced saute pan

The Profiserie I have has a long, hollow handle, just as I prefer. It is a flattened tube. I find it comfortable.

Dec 09, 2014
sueatmo in Cookware

Am I a super taster or just super picky?

Before you ate so much salt, did you have trouble with tastes? If you did, then I'd say you are picky.

Right now, I'd have to think that going off salt, which you might have been using with a very free hand for a number of years, has altered how things taste to you. And/or your med might influence your taste.

From your post, I'd also hazard that you are the sort of person who tends to extremely dislike, and like, certain things without, perhaps, much in between.

Dec 09, 2014
sueatmo in General Topics
1

Can you help this knife newbie?

Buy the best chef's knife you can afford, and a good paring knife. Everything else can be of lesser quality especially since you won't be needing a meat slicer.

I bought my German knives at Home Goods and Marshalls. I haven't seen good knives there in quite a while though.

I recommend handling the chef's knife and taking your time deciding. Too big a knife could be hard to handle, and too small a knife will be frustrating.

There are many Japanese knife enthusiasts here, but I am quite happy with my Henckels Twin Chef's knife. I use it every day. I use a knife sharpener frequently to keep it sharp. Even if you have to pay quite a bit for a good chef's knife, it will be worth it!

Dec 08, 2014
sueatmo in Cookware

I need a well balanced saute pan

I use this and I love how it performs, and it feels good in my hand.

http://www.amazon.com/Sitram-Profiser...

Sitram pans are made for commercial use. They are functional. My pan seems well designed. If you don't use inductions, then you could get the regular Sitram.

I love hollow handles because they stay cool, and the fat handles don't hurt my hand.

Dec 08, 2014
sueatmo in Cookware
1

Navy Bean Soup Failure. What happened?

I use the overnight soak for virtually all beans. I don't cook them in the slow cooker, but the PC. With an overnight soak, they cook to tender in about 10-15 min. after the PC comes to pressure.

I tend to use Great Northerns though, instead of navy beans, which I find too bitter.

I'd try to find a recipe by Googling for beans in the slow cooker, and compare the method recommended with how you did it.

Dec 08, 2014
sueatmo in Home Cooking

Great pieces of inexpensive equipment?

Thanks for the info on Old Hickory. The handles on the knives look right, but they don't carry a fork. Drat.

What you describe doing for fixing the fork sounds possible, but it is beyond my skill set or any skill set of anyone I know.

The fork tang goes partially down into the handle.

Dec 05, 2014
sueatmo in Cookware

Great pieces of inexpensive equipment?

I chose a stainless DO for my kitchen too.

Dec 05, 2014
sueatmo in Cookware

All this talk about quality cookware . . .

Just chiming in here--my mom used mostly old aluminum Wearever with wooden handles. She had one Revere Ware pot, and a couple of naked CI skillets. There was no LC at our house.

Dec 05, 2014
sueatmo in Cookware

All this talk about quality cookware . . .

Yes, s/pans are useful for boilng pasta, eggs and blanching. I am at the moment getting by with several misc. finds and a small-med soup pot. But for the uses I have, and the frequency of use, it woud be hard to justfy really expensive pieces.

is there a good reason why most of would really need an expensive multi clad saucepan?

Dec 05, 2014
sueatmo in Cookware

Pressure Cooker for a harried mom who is afraid of pressure cookers

If you are afraid of PCs, then get an electric one. Have a look at this site for guidance:

http://www.hippressurecooking.com/

Dec 02, 2014
sueatmo in Cookware

Burnt Reverware still OK?

Give roomie a box of SOS pads and have her scour it down. You might want to use Barkeeper's Friend or similar on the copper. Or you can give her this link to see other methods for cleaning the pan:

http://www.ehow.com/how_12167842_fix-...

Good luck.

I don't think you will know about the state of your pan without a good clean.

Dec 02, 2014
sueatmo in Cookware

All this talk about quality cookware . . .

I also think many of us want to be able to put the cookware in the dishwasher with no trouble, and of course good stainless stuff works really well for this. Stainless cookware has come a long way since I bought my Farberware in 1970.

One of the things I keep forgetting to bring up is how so much cooking now does NOT involve saucepans. I use them less than any other pans I own, with one exception. (I use a small stainless saucepan/lid frequently.) How many of us cook veggies in boiling water in a saucepan nowadays? I know I don't. My most used pans are my chef's pan and my cast iron. I use a couple of small soup pots fairly often, but not often enough to buy absolutely first rate stuff. I do a lot of stuff in my PC, and veggies most often in the micro. So, needs change. But I still see saucepans in the popular sets.

The best set would be made up of pots of different materials and shapes. But with fewer saucepans, I think.

Dec 02, 2014
sueatmo in Cookware

Taking the sweetness down a couple notches on pecan pie

Yes it does. I looks good enough to eat!

Nov 30, 2014
sueatmo in Home Cooking

I too need help on uninvited guests.

I can sympathize with the OP on this, although I would have wanted some help with it all. But I think after the dinner and before people left for home she could have asked, "So who's doing Christmas this year?"

It sounds as if her relatives are used to her doing it all. Perhaps there is someone in her circle of relatives who would like shot at having a holiday dinner.

Nov 30, 2014
sueatmo in Not About Food

Taking the sweetness down a couple notches on pecan pie

I hope you will share the results with us. Years ago, when I made a yearly pecan pie, I used white Karo corn syrup as the major sweetener. But I left out a T of syrup and subbed molasses, which I thought helped the flavor. However, I wouldn't ever use molasses as a major part of the filling. Perhaps people started doing that as a reaction to using corn syrup.

The other thing I did, was doubling the amount of pecans called for in the recipe. I used 1 C of broken pecans in the filling and then put 1 C of whole pecans on the top. As I recall, I placed them in concentric circles on the top of the pie. This made it sweet but totally full of pecans.

I won't make this any more. I prefer pumpkin pie for Thanksgiving anyway. But my family did enjoy the pecan pie I made for a number of years.

Nov 30, 2014
sueatmo in Home Cooking

Next year will be different: Thanksgiving

Next year I will microsteam the brussels sprouts. I really didn't like the outcome of the roasted ones I did this year. This was the one shortcoming of the meal.

Nov 30, 2014
sueatmo in Home Cooking

Help! Turkey cooking way too fast.

Or you can pour a little white wine on the bird during the last 3/4 hour of cooking. I get a beautiful brown turkey that way. Of course I've oiled the bird before roasting, so that helps too.

If someone has a convection oven, the fans will brown the bird with no fuss. My best roast poultry came out of my old convection oven.

But I roast turkey the old fashioned way in a lidded enameled steel roasting pan. I only take off the lid for the last 45 or 60 minutes of cooking.

Nov 30, 2014
sueatmo in Home Cooking

Help! Turkey cooking way too fast.

By the time the turkey had sat awhile on the counter, after cooking, the potatoes were perfectly ready to mash. Putting them into the slow cooker for 4 hours or so, works well for mashing. I would do it again.

Nov 30, 2014
sueatmo in Home Cooking

Help! Turkey cooking way too fast.

Except when you have other time sensitive foods still cooking. My dry brined turkey looks as if it is going to be done before the chunked potatoes I put in the slow cooker to cook before mashing. Oh well, I'll think of something. And there is only the two of us today. Its a good day for trying new things. Potatoes in the slow cooker for mashing is the new thing I am trying. This is the second year I've dry brined the turkey.

Nov 27, 2014
sueatmo in Home Cooking

Things That Are Hard to Find in the Grocery Store

Yes, the refrigerated section. Which is where I searched for it to no avail, until I found some in the refrigerated section of WF. I like he fresh sort better for Reubens.

Nov 27, 2014
sueatmo in General Topics