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Surface Scratches Mauviel Copper Pan

Is there any danger in letting a copper pot darken/tarnish? I recently got a new copper pot as well and cleaning/polishing it (with lemon and salt or wright's copper cream) after every use is getting a little ridiculous. I don't mind letting it look tarnished but I don't want that to be bad for it. Hmm?

Mar 06, 2013
Wapptor in Cookware

Asian veggie cleaver vs bone = bad things

So what happened to the knife? Did you send it back so it could end up on ebay...? Had a weird "I've seen this before" moment lol.

http://www.ebay.com/itm/SHUN-CLASSIC-...

Mar 05, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

Look at it. Behold it! It's....it's BEAUTIFUL. Are the cast iron handles supposed to be this smooth or do they have a sort of finish/coating on them? I initially thought they were wrapped in plastic but clearly not.

Feb 21, 2013
Wapptor in Cookware

What's for Dinner #192 - Why is it still Winter Edition. [old]

Make thomas keller's grapefruit cake. Do it. Someone gave me a million grapefruits. It's decadent but wonderful.

Feb 21, 2013
Wapptor in Home Cooking

Blanching Bacon

I mean I don't think you HAVE to do it. But if you don't want the bacon to overpower the other flavors (which it is wont to do) then it seems like a valid and relatively easy procedure. Bacon is great but my main concern over using bacon in ANYTHING is that it often makes the whole dish taste like bacon. Which IMO is one note and overdone.

Feb 21, 2013
Wapptor in Home Cooking

Blanching Bacon

Fascinating. Blanched a piece of bacon for 5/10/15 minutes apiece, then cooked in frying pan (washed between each piece to remove the grease) and taste tested each piece broken in half with and without salt. 5 minute blanch leaves a bit of smoke. 10 minute blanch almost none. 15 minutes and the bacon is kind of destroyed. You lose a lot of the salt too but I tried the blanched/cooked bacon with and without salt and the flavor is definitely improved. Interesting experiment!

Feb 21, 2013
Wapptor in Home Cooking

Blanching Bacon

Probably. You guys are so helpful I love these instant replies! :P

Feb 21, 2013
Wapptor in Home Cooking

Blanching Bacon

I need to treat it or omit it entirely. I've done the dish before (with poor quality wine and the same bacon) and the smoke flavor is overwhelming. I have a really good, sweet pinot noir to use this time and I want it to show through. I'll look for salt pork I guess. Maybe I'll blanch a bunch of bacon (i have plenty) and see what 5-10-15 minutes etc does.

Feb 21, 2013
Wapptor in Home Cooking

Blanching Bacon

Doing beef bourguignon tonight. I realize that lardons aren't really necessary anymore because modern beef is a lot fattier but I want to stick with the classic recipe and get that hint of pork flavor into the stew. I have some particularly smokey bacon (Nueske's) and many recipes (inculding Julias) call for blanching the bacon to remove some of the smoke/salt. I tested the process this morning and then subsequently ate the bacon with my breakfast. It is definitely less smoky/salty but still has some discernible smoke flavor.

My questions are:
1. Will blanching longer continue to reduce the smoke flavor?
2. Is there a good substitute for the bacon? I don't think pancetta makes sense because it's seasoned and I don't want that.
3. Do you omit the bacon entirely? Is it purely sentimental at this point?

Thanks!

Feb 21, 2013
Wapptor in Home Cooking

Your favorite Le Creuset color

Flame, Caribbean. And of course the first piece I ever received was a 5.5qt dutch oven in Cobalt. <3 them all!

Feb 21, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

Nah I don't but Mauviel makes a nice 1.9 qt saucepan/3 qt saute set in M250 that could make a perfect gift when my Birthday rolls around... >.> Thanks guys!

Feb 19, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

I went with the 2.5qt saucepan. It's the piece I need most. A saute IS appealing but I have two dutch ovens for braises and plenty of skillets. Protip: sign up for Amazon Prime membership and you get free next day shipping. Just have to remember to cancel it before it automatically renews. :D

Feb 19, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

So I'm thinking about this again. About to order actually. Price is about the same for the 10 inch saute and the 2.5qt saucepan. I know copper saute's are supposed to be awesome and despite an army of skillets I don't have a saute pan. Any thoughts? I want to make sauces and risottos and things in this pan and just over the weekend making a risotto I read that a large flat pan is ideal (i used my 3.5 qt dutch oven). Now I can't decide!!!

Feb 19, 2013
Wapptor in Cookware

Le Creuset vs Emile Henry

Put the broccoli down man. It's not worth throwing your life away for...

I cannot speak to the usefulness of Emile Henry stuff but if it isn't stovetop save I don't think I would ever choose it over the LC. I have a few LC pieces (A skillet and two dutch/french ovens whatever they call them in 3.5 and 5.5 qts). I use both of them constantly. Being able to use them on the stovetop is a huge advantage. If you are doing a classic braise you can sear your meat, remove it; saute your mirepoix and deglaze --> proceed to braise in the oven all in one piece of cookware. They are fantastic on the stove for soups as well. I use the smaller one to make tomato sauces and risotto etc regularly as well.

The thing I love about my Le Creuset is they are beautiful and display well of course but they are actually rugged workhorse pieces of equipment. The one thing I will say if you go with LC is this. My 5.5 qt oven is from what they call their 'Signature' series. It was a gift purchased at Williams Sonoma. My 3.5 is a factory second from the outlet store and is part of the classic line. According to LC the interior enamel on the Signature line is stronger/more stain resistant and easier to clean etc. This is definitely true. The 3.5 qt oven is a great piece of cookware don't get me wrong, but the 5.5 cleans so easily and even after 4-5 years of pretty regular use still looks brand new.

Feb 18, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

I'm thinking I agree. I always try to buy pieces I think will get me the most value.

Feb 13, 2013
Wapptor in Cookware

Mauviel M250 Saucepan sizes.

So I have an obscene amount of amazon gift card money to spend because I sold them all my old electronics. I'm pretty happy with my cookware at the moment: stainless skillets, a big stockpot, a cast iron skillet, 2 le creuset dutch ovens (3.5 and 5.5) and a 10 inch nonstick. My saucepans are old and outdated with disc bottoms and I was thinking of finally replacing them. They work ok but they do scorch food and any sort of starch sticks to the bottom of the pan.

Initially I was looking at All-Clad D5 2 quart to replace my most used crappy 2 quart but then realized it's kind of a ripoff. If I'm going to spend that money it almost makes more sense to look at copper bi-metal. That said even 2 quarts is a little bit small which leaves me with my dilemma.

Mauviel makes a 1.9 qt and a 2.6 qt saucepan in 2.5mm copper with stainless lining. There is a $100!!!! price difference between these two pans. However I use my 2 qt saucepan for a few specific things, mostly rices/pastas/polenta etc and sauces, most often tomato based. I feel like a 2.5qt saucepan is honestly the perfect size. As much as I use my 2 quart there are times when (basically whenever I'm cooking for more than 2 people) it gets crowded fast. I guess my concern is whether or not the 1.9 quart is really small or if I should just stick with that size and save the money. Or alternatively do the Mauviel saucepans run on the smaller/narrower side and it's better to aim bigger?

Does anyone have any experience with either of these pans? I know they are expensive and copper is sort of a luxury item but I do have the money to spend and I get excited about using the proper tools in the kitchen. Also everything I've heard about copper (heat response/evenness etc) sounds like something I need to experience. Also my saucepans suck...

Thanks!

Feb 13, 2013
Wapptor in Cookware

Let's take a better look at my (possibly knockoff?) copper saucepan.

Hey Kaleo,
I don't have a scale to weigh it with. Its 8 inches across by 3.75 deep. The pan is definitely copper plated. Looking at the edge it is clear that it is a metal pan with a paper thin outer layer of copper. I might play around with it. I'm more likely to just try and resell it though. Can you explain to me what you mean by a table service pan? I am a home cook not a pro and don't really know what that means. What defines a table service pan and what is it used for/what are its limitations?

Feb 10, 2013
Wapptor in Cookware

Let's take a better look at my (possibly knockoff?) copper saucepan.

Im going to say that it is definitely thinner than a nickel. It's alarmingly thin tbh. If I had to guess I'd also say that it is stainless with a thin outer layer of copper. It's very pretty and it only cost an hours pay so I'm not too bummed but I think it is probably what you called a table service pan. Can you tell me more about what that means/what I could do with it?

Feb 08, 2013
Wapptor in Cookware

Let's take a better look at my (possibly knockoff?) copper saucepan.

Ok I need some experts. As per this thread: http://chowhound.chow.com/topics/889091 the pan arrived this morning. It seems considerably "too light" and overall does not inspire a feeling of quality. It is pretty however and I have not cooked with it yet. I have attached a bunch of pictures to demonstrate some of the criteria I have noticed and would love help identifying the pan. Facts:

1. One could argue that the pan is 'handmade' as it does not appear overly uniform in places.
2. A magnet stuck to the inside of the pan -sometimes-.
3. There is a pattern of concentric rings clearly visible on the lid and less visible on the (rather scratched) interior
4. The rivets are either sloppy or again done by hand.
5. The handle is definitely not uniform and appears to have been touched by human hands rather than a machine.
6. There is a suspicious vertical SEAM on the inside of the pan on the wall. What the hell?
7. When looking at the edge or lip of the pan the layer of copper appears VERY thin in fact the entire pan appears thin.

I have no experience with copper cookware. I was hoping an expert could help me make a judgment about what was admittedly a steal. If it is a decorative or useless piece I won't feel so bad.

Feb 08, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

I'm going to burn my hand and I'm going to feel really awful when my girlfriend burns HER hand. -.-

Feb 06, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

Why do they make handles like that if they get really hot? Seems an odd tradition to uphold if you ask me. Just how hot do they get and what's the best way to deal with it?

Feb 05, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

It looks similar (which makes one worry that it's a knockoff) but the handle (on the lid) shape is really unique. I've spent the past two days trying to find something that looks identical and have had no luck. The pan is supposed to get here on friday so I'm hoping once I get my hands on it I can see if there's any small markings or any identifying factors. Will let you guys know.

Feb 05, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

That would be wonderful. I'm hoping for the conductivity of copper but the durability of stainless. Here's hoping! $40!!!!

Feb 05, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

I have spent the past two days obsessively trying to find any info on this pan. I'm so afraid now that it's going to be aluminum with copper lining or some terrible nickel lined pan that I can't cook in or SOMETHING bad. What are the odds this is a real/usable pan. The pictures don't give a lot of information do they? *stressing*

Feb 05, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

The seller didn't seem to know much. He claimed the pot was a gift and that he never used it because it was "too pretty." He thought the interior was aluminum but then sent me another message saying it "looked like his all clad pot and was probably stainless." I'm kind of assuming he doesn't really know what it is. The pot was only $40 and if it is a quality piece and unused then it was a steal. Can't wait to get it :D

Feb 04, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

Welp I bought the pot. It was too good a deal to pass up. Guess we'll find out what it is soon enough lol. Still interested in opinions though. Can always resell...

Feb 04, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

Anyone? :<

Feb 04, 2013
Wapptor in Cookware

All-Clad Copper Core fry pans with warped/convex cooking surface

I have an All-Clad Stainless 10 inch (5110) and it is alarmingly flat on the bottom. This is a pan I picked up at Homegoods and it's so flat that:

I hand washed the pan and let it sit on a flat surface for a few days to dry, sort of carelessly. 3-4 days later when I picked it up there was a lot of water trapped in the space between the counter and the pan; a perfect seal. Yeah...

Feb 04, 2013
Wapptor in Cookware

Help! Can anyone identify this copper saucepan?

I've found this pan on ebay it looks like a great deal. I was wondering who makes it and whether or not it is lined with tin or stainless. Any info would be appreciated as I'd rather not lose it. Halp!

-Thanks

Feb 03, 2013
Wapptor in Cookware

All Clad @ Home Goods

Homegoods re-sells inventory from bigger stores that didn't move fast enough. That's why it's discounted. I've picked up a few All-Clad pieces there and so far I can't find any difference between the one I got there and the one I got as a gift (from my parents, who have money, who shop at williams sonoma lol). If it has a tag when you buy it, it should also have a part number so you can look it up. The pans are cheap because they didn't sell quickly enough not because they are a lesser quality version. As far as I understand that is. Love my 10 inch skillet I got for $39! :D

Jan 30, 2013
Wapptor in Cookware