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CaliforniaJoseph's Profile

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Miracle Maid Aluminum Skillet

I'm a fan :)

about 20 hours ago
CaliforniaJoseph in Cookware

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

<my most-used piece is the larger version of the shallow dish in CJ's first picture... It's about 8x12, maybe.>

That would be the F-4-B 2.5L baker!

I had one I gave away... And then yesterday another one - in need of a once over with Barkeeper's Friend* - jumped in my basket for $3 at the thrift shop. It was the second one I found just yesterday.

Enchiladas for dinner tonight, hit me up if you're passing through! :)

*BKF & Bon Ami will make your pyro ceramic sparkle. Marks left by metal utensils are not damage to the pan, but rather a traces of the utensil left behind!

Jul 26, 2015
CaliforniaJoseph in Cookware

My first cookware set

Congrats on the new set - that's a great start you can play around with & add to! Post a few pics when it arrives!

Jul 24, 2015
CaliforniaJoseph in Cookware

My first cookware set

That works out to about $174 USD and includes shipping to Canada. The same here with free site-to-store shipping would run me (@8.25% tax) $145ish... That's not too much more - I couldn't buy it here and ship it there for $29.

[I used to do import/export work, running these numbers brings back the shipping nerd in me!:)]

Jul 24, 2015
CaliforniaJoseph in Cookware

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

The squares are and skillets rock at a lot of things. I do individual breakfast and lunch box quiche in the skillets.

Jul 23, 2015
CaliforniaJoseph in Cookware

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

I probably reach for my 2.8 liter French White casseroles the most. There are two of us, so that is the right size for a lot of things. The divided dish actually has seen some use on the grill too!

I'm sure I didn't pay even $5 a piece on average - when I was buying them I didn't have much more than that most weeks unless I walked to work and saved my bus money!

Making thrift shop rounds this week I saw over a dozen pieces and the most expensive one was a 4 qt square casserole with a lid - it was $10. The rest were under $6. Last week I passed up a lasagna pan for $3.50...

If you keep an eye on eBay... I noticed several lasagna pans close without bids this week - starting bids on three were $9.99 with $10 shipping. Had anyone bothered to bid they'd have scored at $19.99.

My first cookware set

Good point!

Jul 23, 2015
CaliforniaJoseph in Cookware

Anyone tried Le Creuset's tri ply roaster in small?

(Asking sincerely, not being flippant) what is attractive to you about this piece?

That price for a Chinese manufactured pan of that size, branded by a company famed for ECI. It doesn't immediately strike me how this pan would outperform less spendy roasting pans.

Jul 23, 2015
CaliforniaJoseph in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

No, they do not.

Jul 23, 2015
CaliforniaJoseph in Cookware

My first cookware set

You'd do really well to peruse the archives here. Over the years a lot of chow pups have come on the scene asking the same and the advice given in those threads are great to read through.

Jul 23, 2015
CaliforniaJoseph in Cookware

My first cookware set

I can't disagree with what has been written thus far about the value of putting together your own collection... That being said, you DID ask for a set recommendation...

The Tramontina tri-ply basic set is in that price range. It's been lauded by America's Test Kitchen as being competitive in performance to All-Clad (which they always seem to rate highly!) and many hounds here speak well of it.

8-piece set:
http://www.walmart.com/ip/Tramontina-...

10-piece set:
http://www.walmart.com/ip/Tramontina-...

If you were set on a set these sets are very reasonably priced, well regarded by many and could be a very good start in building your batterie. From there you can start adding pieces as your interests, needs, and budget prescribe.

Jul 23, 2015
CaliforniaJoseph in Cookware

Vintage stoneware made in Japan- does it contain lead?

All the speculation doesn't add up to one actual test. Get the test and be certain. Any hardware store will have it.

Jul 22, 2015
CaliforniaJoseph in Cookware

Indian aluminum pots... NAME?

That's not too sad - pure aluminum is darned useful also!

Jul 22, 2015
CaliforniaJoseph in Cookware

Indian aluminum pots... NAME?

Yup! I had an Indian food & cookware phase. I'd speculate those are made from hindalium - an aluminum alloy popular for cookware in India that has magnesium... Kind of like the old Magnalite!

Nice pots!

Jul 21, 2015
CaliforniaJoseph in Cookware

Is a large skillet the best way to roast a whole chicken in the oven?

Found a stainless steel rack that sits inside my 10" CI skillets. Works beautifully every time!

Vertical roasting ("beer can chicken") in a stainless steel skillet is also wonderful. Gravy can be made directly in the skillet on the stovetop while the bird rests.

Weird stuff in your kitchen

I was flabbergasted the first time I met someone who DIDN'T have those corn on the cob picks. Maybe it's a Midwestern thing? We all had them where I grew up!

Jul 20, 2015
CaliforniaJoseph in Cookware

Weird stuff in your kitchen

My kitchen walls are adorned with tin lined copper molds for decoration. I really can't see myself preparing a dish molded into the shape of a fish or lobster or rooster or rabbit... But if that day does come, I have options!

Cast aluminum lard ladle.

2 aebleskiver pans. No, I don't make them that much, but by Zeus when I do I whip em out 14 at a time!

Copper cataplana - eBay victory I scored NWOT. Still factory lacquered.

Pyrex Bake-a-round loaf baker. $2 experiment piece I bought at thrift shop. Works as advertised but I don't find myself all that inclined to whip out tube shape loaves of bread... I got my $2 worth out of it, I think it's going to find a new home soon.

Nordicware egg waffle iron passed along to me unused from a friend I was helping move.

I have more odds & ends but I think I've admitted to enough today!

Jul 20, 2015
CaliforniaJoseph in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

This California pottery bundt style pan dated 1959 jumped off the thrift shop shelf into my cart for $5.88. I may never use it for baking but it combines two collection obsessions California pottery & cookware,

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

I second the value of vintage Corningware of the pyroceramic variety. Over the last few years I've probably picked up two dozen pieces (passing many along!) for $60 or less. As I was earnestly building a kitchen on a $5-10 a week thrift shop budget, I always seemed to stumble upon them for $1-5, lids to match (in the "lid bin") usually run $1-2.

(No surprise there, Over 750,000,000 units were produced domesticly! I recall reading somewhere the French White set held the record for bridal registry registration.)

When the SLT catalog arrives I always linger on the EH offerings, but I can never quite see a justification for adding any to my collection. Aside from being sexier and available in red (my fave color) I can't see (for myself & limited cooking ability) any real reason for me to add any. In your experience are there any areas the EH just soars above our beloved thrift shop corningware gold?

Jul 20, 2015
CaliforniaJoseph in Cookware

What is swai fish?

That's not really done though, is it?

Testing (debunking?) the flaxseed method for seasoning cast iron

Well past the time to respond for your needs with those pans... But for the record, boiling a few cups of water for 5-10 minutes will allow the gummy layer to be wiped away with a paper towel. There is no need to start over from square one in such gummy pan incidents.

Jul 16, 2015
CaliforniaJoseph in Cookware

Testing (debunking?) the flaxseed method for seasoning cast iron

That actually shouldn't matter. Rancid oil will work just as well as the purest freshest you can score. It's job is, after all, to get heated past the smoke point and polymerize on to the metal.

Jul 16, 2015
CaliforniaJoseph in Cookware

Electric Skillet and Toaster Oven - Justify Purge?

I'd say donate them. If you haven't used them and can't immediately see that you would...

Both are nice and actually useful in many applications... but if you're not so applying them, make room for new toys you will use and see those items find a new home where they will be used. My 2¢.

Jul 16, 2015
CaliforniaJoseph in Cookware

Where to buy a traditional poêlon/daubière outside of France?

Is there something you are looking for in a poêlon different from what is available on those two websites?

Jul 16, 2015
CaliforniaJoseph in Cookware

Anchovies on your pizza?

Anchovies are like dark meat... Everyone already knows they don't like it... Except when it is slipped to them and they love it.

Anchovies on your pizza?

I thought the same. Methinks someone was dying to use a favorite quote... Reminding me "when all you have is a hammer, everything looks like a nail"!

Anchovies on your pizza?

The shelf life on tinned anchovies is longer than a presidential administration... Offering it as an option will likely lead to zero food waste... And folks that love them LOVE them... So keeping your lovers of anchovies pleased is as simple as keeping a few tins of inexpensive product that won't go bad on hand...

There's No Such Thing As Bad…

This may not count... But my mother-in-law seems to believe that boiled-to-death-then-mashed potatoes (from her ancient Revereware sauce pan dubbed her "mashed potato pan") are the perfect compliment to any and every meal ever. If we go to her house to BBQ, sure as sunrise a big-ass pot of over-boiled, somewhat cold & very lumpy "mashed taters" will be on the table.

I do my best to make it look like I am taking a heaping helping of this tuber mush so as to appear to be enthusiastic about the offering. (We're all from Ohio so we are all perennially & terminally "fine" - we could be on fire & we will tell people we are "fine"!)

About the only way to circumnavigate this mushed potato pitfall is to arrive pre-armed & pre-announced with an alternate potato dish.

Love her in every other way like a second mother, but please, mom, step away from the gallon-sized steaming pot of starch... I'm NEVER going to want that taste-free cold starch with kabobs.

Whether to buy a silver-lined copper wok NOT for stir fry

That pan is for illustration only, not in my batterie... Yet. Every visit to the swap meet gets me a little closer...

Cuts of pork get deep fried over a burner or open flame... It's a hell of a sight to see in use when entertaining the entire familia. No, they are not particularly heavy. I've seen no seller boast of higher thickness for their particular cazos... so I'm inclined to think that on average most would be about as thick as a light weight jam pan.

Yes, on the Mexican manufacture. The coppersmiths of the Santa Clara region have a pre-Columbian history. I've read the people of the region never fell to an empire... ¡Viva cobre libre!

It's generally an "occasion piece" - not trotted out for daily use. I never see small sizes making me think they aren't generally used day-to-day or for small batches. When this hombre comes down off the peg it is party time.

They also seem to be "dad's pan" - women rule the kitchen, but the cookery involved with cazos seem to require a group of men with beer. Really, who better to deep fry pig intestines? That's my kinda pan.

I can't justify it besides saying I just plain want one. To me that's reason enough!

Jul 14, 2015
CaliforniaJoseph in Cookware

Rusty Cast Iron

Four burners on a gas grill cranked up to high will do the trick also. 10-15 minutes can be magic.

Post pics.

Jul 13, 2015
CaliforniaJoseph in Cookware