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In search of a dome lid for my Viking or Demeyere skillets

Rather than buying yet another pot/pan, I can extend my SS collection by adding a domed lid that I can use with one of the following pans (don't really care which one).....if you have any of these and have been able to use a domed lid, can you point me to which lid works? Thank you!

- Viking V7 3 qt saute
- Viking V7 9.5" skillet
- Viking V7 11" skillet
- Demeyere 9.4" skillet

Feb 03, 2015
kimbers324 in Cookware

When does single-ply vs. multi-ply construction matter and when is single-ply better?

I have an old Cuisinart SS "everyday pan" (also known as a chef's pan or just a skillet with two handles instead of one) with a domed lid...the pan is not multi-ply. It has a disc bottom and the sides are thin. Question is when will this work well vs. a multi-ply pan that is layered on both bottom and sides? I haven't been using it since I started collecting Viking and Demeyere...thought it was inferior LOL. But maybe I'm missing something. Everyone loves it at Amazon....http://www.amazon.com/Cuisinart-725-3...

Jan 29, 2015
kimbers324 in Cookware

Which cookware for making chicken tikka masala?

We love chicken tikka masala and I'm wondering if it is possible to make in one pot. I believe the cut up chicken breast needs to be cooked at least slightly first, before the simmering sauce is added...so that means some kind of flat/wide fry pan or saute pan so the chicken doesn't steam in an overcrowded smaller diameter saucepan. However, if I add the sauce to a fry pan, it evaporates and dries out. Does anyone have a solution other than cooking the chicken in one pan then transferring it to another for simmering in the sauce? Which pot do you use for simmering sauces like tikka masala? Or do you use one pot/pan for both the chicken and the sauce - which one? Thanks...

Jan 29, 2015
kimbers324 in Cookware

Scorched my 1.5 qt All-Clad SS saucepan - cleaning it now...but will it be usable again?

I like the way you guys think and my new Viking saucepan arrives Thursday :-).

Scorched my 1.5 qt All-Clad SS saucepan - cleaning it now...but will it be usable again?

OK thanks everyone for your responses...I guess this scorching incident can't justify purchasing a Viking saucepan to replace the All-Clad one... ;-)

Jan 27, 2015
kimbers324 in Cookware
1

Scorched my 1.5 qt All-Clad SS saucepan - cleaning it now...but will it be usable again?

good thought...it isn't warped, just stained and the texture inside is now more matte than shiny

Jan 27, 2015
kimbers324 in Cookware

Viking 7-ply saucepans: Are the lids heavy enough?

I want to replace at least one of my saucepans with a Viking V7 (the discontinued 7-ply) and I'm wondering what the lids are like. (I'd have to order online.) My old All-Clad saucepan is quite solid and weighty but the lid may as well be a piece of aluminum foil - it is so thin and light. I think a heavier lid makes a difference when cooking rice and other stuff .... if anyone here has handled the Viking 7-ply, would be interested in your impression of the quality of the lid...thank you!

Jan 27, 2015
kimbers324 in Cookware

How much cookware is enough? Or too much?

You can start by getting rid of all your Pyrex (which is what I did b/c I do not want to deal with any explosions and there are better performing materials in my collection now anyway). Keep the Pyrex pie plate, but you probably only need one. I'd keep one or two stoneware 8x8 pans and get rid of the other two. You only need one 9x12 and I suggest stoneware or stainless steel for that one.

The other things you keep depend on how many people you typically cook for. Here are common staples, though: Enameled cast iron dutch oven, a 10 inch cast iron skillet, a 10 inch egg/nonstick skillet, 12-inch stainless steel saute pan with cover. You definitely need a jelly roll or bar pan, as well, but one may suffice.

Jan 27, 2015
kimbers324 in Cookware

What cooking gadgets changed your life?... Well at least your cooking?

My enameled cast iron dutch oven (Lodge 6 qt.) and braiser (Le Creuset 3.5 qt) make it seem like I know how to cook - everything turns out beautifully. And having a collection of little ramekins handy as prep dishes makes the whole cooking process go more smoothly.

Jan 27, 2015
kimbers324 in Cookware

Scorched my 1.5 qt All-Clad SS saucepan - cleaning it now...but will it be usable again?

I was boiling water, became distracted, and it boiled dry and turned black. I've found good tips for getting rid of the black (baking soda and vinegar), and it is already looking a lot better, but still not like it was before this incident. So, I'm wondering - is this pan ruined or just ugly now? (I won't cry either way b/c I hate the handle on it and I would welcome an opportunity to replace this pan with something I'd enjoy more.) Just want to clarify what impact this damage will have on performance and taste.

Jan 27, 2015
kimbers324 in Cookware

Convection vs non-convection toaster oven?

I'm looking at the Breville smart ovens. Never owned a toaster oven before. There is a larger convection model and a smaller non-convection. I've never had a convection oven before, either...what are your thoughts about convection vs. not and whether it is necessary for a toaster oven. I would use it for cheese toast, bagels, reheating stuff, melting cheese on stuff, possibly some baked potatoes and small casseroles.

Oct 15, 2014
kimbers324 in Cookware

Which cookware for cooking for 1, 2, or 3 people?

One of the reasons I have cabinets full of cookware, even though I'm quite the amateur, is that I most often cook for 1, 2, or 3 people. Could be any one of those scenarios on any given day of the week. Less frequently, I'd cook for 4-6 (when family visits).

Anyway, in addition to having different materials of everything (stainless steel, cast iron, stone, etc.), I have different sizes of everything.

Given that I mostly cook for 1, 2, or 3 people (two of whom do not like leftovers), what do you think the ideal collection looks like in terms of types of pans and sizes? We do chicken breasts w/veggies on the side, casseroles, steak, pot roast, tacos, and sometimes pasta. Just basic stuff.

Aug 30, 2014
kimbers324 in Cookware

No Regrets: Glad I bought it!

I have the 3 qt Viking saute, as well :-). Love it, and it is what I reach for when I want to use stainless steel. I would say I'm glad I bought everything that is not identified in my response to the "mistakes, I've made a few" thread.

Aug 30, 2014
kimbers324 in Cookware
1

Mistakes, I've made a few

Good thread & I've definitely made a few mistakes, too.

1) buying lesser quality stuff years ago when setting up my kitchen - it has all been replaced now, but would have been better financially to just buy the good stuff at the beginning. Ditto for the amount of pyrex I originally purchased - have had to replace it due to concerns about it exploding.

2) In my ECI phase, I purchased a 2.5 qt tramontina saucepan online without studying the dimensions. It is awkwardly tall and narrow and not great for rice. No idea what to use it for. :-(

3) I gave my old 12" Lodge CI skillet to a friend b/c I didn't like the brownish color it had taken on and I didn't know how to season. Now, his skillet is beautifully seasoned and smooth, but my newer one still has the rougher texture Lodge is putting out now. :-/

4) The carbon hammered wok I purchased from the wok shop in SF (online) was a huge fail. It arrived warped and when I called and spoke to someone about it, the lady practically bit my head off and told me her woks were perfect. She said she'd take it back but I really didn't want to deal with her.

5) I spent $249 on a beautiful 3.5 qt Le Creuset braiser, but Lodge has a 3 qt braiser that performed equally as well and costs considerably less. Should have gotten the Lodge and used the difference in cost to also get a 1.5 qt Le Crueset braiser considering how often I cook for 1-2.

6) I have bought a lot of cookware with good intentions and big ideas.....cost a small fortune and requires a lot of storage space, but I think the mistake here is in not following through with my intentions. Maybe this weekend, I'll finally use that mini-cupcake/muffin pan I bought a few months ago!

Aug 30, 2014
kimbers324 in Cookware

Enamled cast iron

I'm not sure about KitchenAid, but I have a Lodge enameled CI 6 qt dutch oven and it has been great.

Jun 02, 2014
kimbers324 in Cookware

Everyday dinner ware

no experience with Apilco but check out Mikasa Antique White

Jun 02, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

@law_doc89, where are your experiments posted? Which 1.25 qt do you have?

May 15, 2014
kimbers324 in Cookware

Looking for Demeyere Multifunction Pan or something similar

If you are open to enameled cast iron, that looks like my Le Crueset braiser. Comes in 3.5 qt plus a larger one (can't remember if it is 5 or 6 qts). I have the 3.5 qt and love it, though the sides may not be as high as what is shown in the picture.

May 15, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

OK y'all have convinced me to use the Zojirushi rice cooker that I own but have never used. But I still want 1-1.5 qt enameled cast iron pot or saucepan, so I will find another need for it! :-) Thanks for the input everyone!

May 14, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

I've been looking at the precision pour saucepan but it has vent holes in the lid. That wouldn't work for rice, right?

May 11, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

Try it! It does a fantastic job of cooking rice.

May 09, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

Rice and quinoa have become staples, so it would get frequent use. I do have a 1 1/2 qt stainless steel All-Clad sauce pan but I have to put a soup can on top of the lid when making rice - and it still turns out better in cast iron. I have a 2qt Lodge dutch oven (raw cast iron), which makes great rice. However, it is hard to keep that seasoned b/c the rice seems to absorb the seasoning. Also, 2qt seemed like overkill for 1/2 c of rice.

May 09, 2014
kimbers324 in Cookware

1qt or 2qt pot for cooking 1/2 c (dry) rice on stovetop?

I'm considering either a 1qt or 2qt Le Creuset enameled cast iron round dutch oven/pot for cooking rice (mostly basmati and jasmine) and quinoa. I usually cook about a 1/2 cup of rice at a time (1/2 c is the measure of the dry rice, pre-cooked). Which size pot would be most appropriate or does it not matter?

May 09, 2014
kimbers324 in Cookware

Thermapen users: how do YOU clean the probe after inserting it in meat that's not done

I bought a box of wipes from the Thermapen web site...they were not expensive at all.

Apr 25, 2014
kimbers324 in Cookware
1

Pots and pans HELP!!!!

Cuisinart Multiclad Pro is solid, high performing, and reasonably priced stainless steel cookware. I believe Calphalon Tri-Ply is equivalent, though with glass lids. (I have one piece of the Calphalon and two pieces of the Cuisinart.)

I recommend a combination of materials on your cookware list - stainless steel (such as a stock pot, saucepan, and saute pan); Lodge raw cast iron 10" skillet; Lodge or Le Creuset or Staub enameled cast iron 5,6,or 7 qt Dutch oven; and a non-stick egg pan - TFal is highly rated. The 3.5 qt Le Creuset enameled cast iron braiser is also extremely versatile - you can use it for braises, roasting a chicken, casseroles in the ove, or as a skillet on the stovetop. In terms of bakeware - a jelly roll/bar pan is a must. I have one metal and one stoneware bar pan, and use them both. I think you will like that stoneware is generally non-stick and becomes more non-stick as you use it. I really like the Pampered Chef stoneware - I am not a consultant nor do I know a consultant, so not trying to advertise here. But I *love* the stoneware bar pan, and the Deep Covered Baker. Google it!

Apr 21, 2014
kimbers324 in Cookware
1

thoughts on the pampered chef

I recently got the round covered baker, and am loving it for quick microwave meals. Also got the medium bar pan and small mix n scraper, which I've been loving, too! I think there are several overpriced PC gadgets but they design it that way, so we are motivated to become a host or consultant (I've done neither). I have no interest in the cookware sets b/c I already have a good collection of Demeyere, Viking, Cuisinart, LeCreuset, and Lodge. I think there is definitely better quality and better priced cookware out there. But the Pampered Chef stoneware is awesome and I have my eyes on the deep covered baker!

Apr 10, 2014
kimbers324 in Cookware

OXO Good Grips Classic Tea Kettle

Now you all have me wanting an induction burner. I timed my electric kettle this morning (boil/black tea setting for 1.0L of water) and it took nearly 4 min to boil. I do like that the water stays hot enough for a second cup of tea, but "lightening speed" on the induction is most impressive :-). I don't think you can go wrong with the OXO.

Mar 31, 2014
kimbers324 in Cookware

OXO Good Grips Classic Tea Kettle

I have it and loved it for years until I decided to switch to the Cuisinart electric kettle. I am really enjoying how much more quickly the electric kettle boils water (I drink about 5 cups of tea a day). I think the oxo is the best stainless steel stovetop kettle, but I highly recommend an electric kettle instead.

Mar 30, 2014
kimbers324 in Cookware

Everyday dinnerware

Look up Mikasa Antique White and read the reviews. I have this set and love it. Got it on sale for $159 for set of 8 of everything plus serving pieces. Coordinates nicely with other dishes, cleans perfectly, doesn't scratch, is lightweight but very sturdy.

Mar 28, 2014
kimbers324 in Cookware

Lodge 5qt "Dutch Oven" Choices: I'm Torn

I have both the 5qt dutch oven and 5qt chicken fryer. I like having both b/c the lid of the dutch oven fits on my 10" skillet and the lid of the fryer fits on my 12" skillet. I like the fryer for cooking food that needs to be turned, whereas the dutch oven is good for soups and things that need to be stirred. I use my dutch oven for pot roast, but think the fryer could work. I think liquid would evaporate faster in the fryer. I also like using the fryer for cooking bacon or sausage or anything that splatters. The higher sides are better than a regular skillet for avoiding grease all over my stovetop.

Mar 27, 2014
kimbers324 in Cookware