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Paella Pan Question

I've been making paella regularly recently with a 14-inch paella pan and I would say mine is best suited for about 4 servings (as a main/only dish). So my guestimate is that the 16-inch adds about 2 additional servings? However, I believe it really comes down to your ingredient type/ratio - smaller clams, mussels/shrimps will allow for more rice as a filler perhaps? I think ultimately you'll have to try a batch or two before knowing if that pan truly suits your specific needs. Only caveat I can think of is IF you are using a stove top, being that the pan is thin it will not conduct heat to the outer edges very well. To prevent uneven cooking you will need to shift the pan during the cooking period to compensate.

Mar 12, 2013
goodthyme in Cookware

2.5mm Tinned Mauviel Saute

Thanks for the clarification ellabee, as I'm mostly still fuzzy about Mauviel's different lines and surprisingly not much information is readily available for many of their product lines. Case in point; recently some of their M'pure(discontinued) pieces were being sold by gilt- with very sparse description - and I was hard pressed to find any technical information on this line of product. In any event I bought two pieces (were relatively inexpensive and I was curious) and contrary to the merchant's description they were not non-stick coated but just solid aluminum with cast iron handles, like the random Bourgeat pieces that comes up on ebay every so often. Mauviel really doesn't make it easy - almost as if they are saying: if you want our stuff, you already KNOW what you want.

BigJim; You're right, that's the piece that I received. I'm not sure why they have the incorrect description, but the photo of the product is the correct one.

This is the pan:

Mar 12, 2013
goodthyme in Cookware

2.5mm Tinned Mauviel Saute

BigJim, I'm a little confused by your question - hehe. The sauté pan has cast iron handle. I have a WS pot with bronze handle for comparison, and I do prefer the texture of the cast iron - just something organic about the feel - though I'm not sure what will happen once the anti-rust(?) coating wears off.

To further answer NotJulia - I don't have a caliper for precise measurement but below is a side-by-side of the sauté pan and a Mauviel 250c fry pan that's supposed to be 2.5mm:

Mar 10, 2013
goodthyme in Cookware

2.5mm Tinned Mauviel Saute

http://www.myhabit.com/#page=d&de...

NJC, I believe the product description is incorrect. I purchased mine about about 2 months ago and it is 2.5mm, weights about 4lbs.

Mar 10, 2013
goodthyme in Cookware

Henckel Steak knives made in Spain -- at Homegoods

Correct me if I'm wrong but MiuFrance is only as french as the word "France" in its name? When I was going through my knives-phase and doing my research, that was one of the brand I came across and it seems to be just another generic kitchen tool manufacturer - like OXO - where they just contract out the manufacturing to random chinese factories depending on the product/cost.

photog_016, I've seen and handled the specific steak knives you are referring to and they seem to be well made and balance in the hand well. But more importantly, as JayL noted, being not serrated they can be sharpen easily as needed. I've had some Henkels in the past that were made in Spain and had no problem with them. In fact I still keep the 8-inch chef knife to cut/chop chicken bones and not a chip to mention of.

Mar 10, 2013
goodthyme in Cookware

2.5mm Tinned Mauviel Saute

Amazon's myhabit.com currently has this pan in the 8-inch 1.9qt capacity for $110, which I think is really a great price for such a useful piece. I bought one the last time they had it on sale and I'm very enamored with its performance. The only small caveat I can think of is the hand wiped tin; possibly it is a bit thick, so the swirl marks/pattern is very obvious and this might bother some perfectionists.

Product description is "Mauviel M'tradition 8' Saute Pan". I'm not associated in anyway with amazon, just a recent copper convert who's trying to spread the word =p

Mar 10, 2013
goodthyme in Cookware

Portable Induction Burner For Shabu

Thanks all, for your comments, I think it did help to clarify some concerns I had. I'll add a postscript to this thread once I do find a burner that perhaps will be of some help to some other hapless.

Feb 28, 2013
goodthyme in Cookware

Cutleryandmore.com Yay or nay

Not All-Clad also, mine were two knives at heavily discounted price. No hiccups and orders arrive in about one week.

Feb 26, 2013
goodthyme in Cookware

Portable Induction Burner For Shabu

Thanks for the quick replies.

Wow, never even occur to me that induction burners can be "loud". I'm guessing there's some sort of magnetic coils involved? Thanks for the warning! I'm still young enough where high pitch whines can be very distracting if not annoying.

Very true about portable gas burners. They are very convenient and relatively cheap to operate, but something about the safety issue keeps nagging at me. I do however keep a spare set with spare fuel around, just for when the 9.0 quake to turn California into an island nation- so we are constantly told - hehe.

Feb 26, 2013
goodthyme in Cookware

Life without a microwave?

It is doable. We still have our microwave but it is not in the kitchen but in the adjacent room, placed above our stacked washer/dryer unit. It is relatively inaccessible and it used only for one thing, to reheat rice - I've yet to find a good way to reheat rice, other than the use of the microwave.

Two things I noticed that really helps when not relying on a microwave; (1) a toaster oven, something like a Breville that allows for multi-functions. (2) As odd as it may sound, having small pots or pans that just fit the amount of leftovers really helps. You don't end up going - ugh, I have to wash this big "xyz" just for this measly leftovers? Or better yet, get oven safe foodsavers!

Going back to the toaster oven, along with it, get a solid baking tray that won't warp and tinfoils on hand, that should solve a lot of the "man-snack" issues. That's my take on the no microwave thing, for what it's worth. Goodluck!

Feb 26, 2013
goodthyme in Cookware

Portable Induction Burner For Shabu

Does anyone have experience using an induction burner for shabu or nabe, instead of the usual portable butane devices? From the bits and pieces I've read it seems an induction burner sounds ideal in terms of safety, but my other concern is heat response, is it able to keep boiling temperature as things are removed and added constantly. I'm guessing pots of particular material construction also comes into play.

Up until about two-years ago I never heard of induction burner, but recently been seeing more and more showing at various retailers, with many attractively priced below $100. Anyone have any insight/experience and recommendation for brands to look for (or avoid)? Thanks much in advance.

Feb 26, 2013
goodthyme in Cookware

best 1 quart saucepan under $50?

If you have a Homegoods near you, I would recommend this French made Cuisinart saucepan for you to look at - model FCT19-14:
http://www.amazon.com/Cuisinart-FCT19...

It should be about $20 or less. I purchased a few pieces of various sizes including a 2.25qt and 10 inch fry pan and all were under $30. They are stainless tri-ply, and nifty handle design that's very comfortable and stays really cool.

Feb 23, 2013
goodthyme in Cookware

Learing to use chop sticks

As a chopstick lifer, I would suggest for you to try the wood or bamboo ones first. The reason being that they tend to balance better being lighter, in my opinion, you get a better feel for the grip, both in the fingers and at the tip when you are actually picking up morsels of food. The plastic ones are fine I think if you have large hands and actually need to feel the weight for a better balance. If you find that you have a real problem with the grip some of the Japanese chopsticks have grooves which may help.

Also once you have taken hold a piece of food keep a firm but relaxed hold of the chopstick and move it to your bowl/plate in one fluid motion. One thing I noticed with new users is that they tend to hesitate and change the hold position causing the piece of food to wiggle and lose balance.

Feb 21, 2013
goodthyme in Cookware

Mauviel M250 Saucepan sizes.

I think Kaleo is right, get the 2.6qt saute pan. I have both, a 1.9qt saute and sauce pan, and find myself reaching for saute much more. But if I had to do it over again I would go with at least a 2.5qt. The 1.9qt is fine for servings of two one or two people or just string beans, but if it's broccoli or something of more volume it does get cramped. My 1.9qt saute measures: 2.5"h by 8"w - pretty small.

Feb 19, 2013
goodthyme in Cookware

Mauviel M'pure Aluminum Cookwares

Thanks for the quick replies, and the link - spent the last hour drooling all over that site.

The web merchant hawking the non-stick Mauviel is "Glit", the piece I'm considering is the 28cm/11in pan for $50:

http://www.gilt.com/look/women?s_id=6...

I suppose the desire is to have a no-brainer pan to whip up a quick breakfast(eggs/french toast/hash browns) with one foot still in bed, and more importantly quick cleanup. I've been using a stainless, and for the most part it works but it requires a certain amount of sunrise-consciousness that's becoming hard to find with each passing year.

While price point is important I suppose the issue that's on the forefront of my mind is to purchase something that lasts and is not designed as being disposable. Is that even realistic with non-stick?

*Glit is one of those website that requires a login to browse their sales, so I'm not certain if the link will work for everyone; below is a link to a secondary site for the same product:

http://www.lacuisineus.com/catalog/in...

Feb 01, 2013
goodthyme in Cookware

Mauviel M'pure Aluminum Cookwares

Anyone has any experience or opinion on this line of cookware from Mauviel? Spent and hour scouring the web but seems there's not much information available on their M'pure products. This is Mauviel's aluminum pieces with the white(?) nonstick interior.

I'm curious because I see a few pieces being offered by one of those daily deals website (not sure if it's permissible to post/name site so I'll refrain) for very reasonable prices and I'm tempted. I've own one nonstick pan previously, the surface delaminated early on so I never considered another piece since. The pan I'm looking at is priced at about half the price of a comparable All-Clad fry pan. Jump on it? Or mosey along?

Feb 01, 2013
goodthyme in Cookware

Mauviel Copper - Restrictions on Heat

Wiped the pan down with a half lemon and for the most part it now has a fresh rosy copper finish. I miss the blond finish now - haha.

Feb 01, 2013
goodthyme in Cookware

Mauviel Copper - Restrictions on Heat

iyc_nyc:

The pan on the bottom is a M250C 10.5 inch frying pan, purchased from Amazon. I've also only used mine on low to medium-low heat. The one on top is also from amazon, used with the same heat level, only difference being that's it is tin lined. The difference between the two that I noticed, when new, was that the M250C had a much higher sheen, almost glass-like finish on the copper exterior. I'm purely speculating (and more much knowledgeable people on here have said otherwise) but it's possible ours has some sort of extremely thin lacquer coating? As I'm sitting here looking at the pan, I also have a brand new unused mauviel gratin sitting next to the pan and it just doesn't reflective quality, difficult to describe.

Will wipe it down with a lemon later to see if there's any change in color, will let you know.

Jan 31, 2013
goodthyme in Cookware

Mauviel Copper - Restrictions on Heat

lyc_nyc:

I have a new Mauviel pan that's been used twice that has the same discoloration as what you described. Does yours look something like the one on the bottom? Both pans in the photo are new but from different lines. Only thing I can think of is possibly different finishing polish prior to shipment (the one on the bottom has a slightly brushed finish). I suspect with more use and washing the copper color we're so used to will eventually exhibit itself.

Jan 31, 2013
goodthyme in Cookware

Crooked Handle on New Mauviel Pan - By Design?

Thanks all, for your insights and sharing personal experiences. After some consideration I decided to keep the pan. As Kaleo pointed out initially, it is a handmade item after all, so some imperfections does lend a certain amount of uniqueness to the piece. I suppose the initial consternation arose simply from the fact that it was a not an inexpensive pan, for me at least, and was a piece that I hope to use for years to come.

Aloha, Kaleo:

Fortunately with this particular pan, the canted/twisted handle might be working in favor of my personal ergonomics, as jljohn alluded to. As I'm shuffling and lightly tossing the food while cooking I don't find resting the thumb/wrist at the twelve o'clock position necessarily natural for me. If I close my palm with a relaxed grip on the handle, my wrist has a natural off-angle orientation, almost the same as the pan's. So, all's well ends well, =)

*sorry for the late response =P

Jan 31, 2013
goodthyme in Cookware

Crooked Handle on New Mauviel Pan - By Design?

I just received a sauté pan and noticed that there's a slight twist to the handle - about a 10% lists to the left. A cursory search did not return any discussions regarding this issue. I have another Mauviel piece, a 250c fry pan, and that one just has a straight as can be handle. Anyone know if this is just a variation in design between different lines or is it a defect to this particular unit?

This sauté pan is from the "M'tradition" line and it seems not to be widely available through any major retailer so I could not find much literature on it. Any insights would much appreciated - thanks in advance.

Jan 28, 2013
goodthyme in Cookware

Sanity check, please - Cookware use and warranty

You are not alone in your plight OP. Though my instance is not as severe as yours, I have a Cuisinart casserole that started pitting within the first couple of uses. While not devastating and not a detriment to daily use, the disappointment arises from the fact that this piece is from their "Classic French SS" - made in France - which I thought would be of better quality than some marginal Chinese made cookware.

Jan 15, 2013
goodthyme in Cookware