c

CaliforniaJoseph's Profile

Title Last Reply

SURVEY: Glass-ceramic or coil stove?

Say more about that.

Sep 23, 2014
CaliforniaJoseph in Cookware

"New Revereware"

I'm guessing "pizza pan", for the record!

Sep 23, 2014
CaliforniaJoseph in Cookware

SURVEY: Glass-ceramic or coil stove?

Didn't qualify - interested in induction... The radiant ceramic tops no.

Sep 23, 2014
CaliforniaJoseph in Cookware

"New Revereware"

Unless there was a clip on handle or grabber! :)

Sep 23, 2014
CaliforniaJoseph in Cookware

"New Revereware"

I have an identical pan I picked up for $2 at a thrift shop because it was there and I had 8 quarters.

I suspect it is a RW premium or made for department stores as a house brand. I want to say Montgomery Ward contracted Recere and sold copper bottom pots and pans under their own private label. Miracle Maid? A maker's mark wasn't always present for such. (This wasn't uncommon- Corningware for example - made pyro ceramic wares for "Princess House" -- clearly Sears and Montgomery Ward and PH didn't have factories... These were "private label"/"house brands". In theory your lovely set of Miracle Maid could have been Presto, RW, Wagner etc.)

No the handles did not fall off - they were not there.

RW did house labels and churned out premiums and odds and ends. The 1 qt "frozen veg sauce pan", the "egg poaching pan" (no more than a skillet with an insert), the "dutch oven" (juat a shorter wider 6 quart stock pot!) and the "donut fryer" and multiple versions of percolators come to mind as examples - to my thinking - of constantly evolving marketing in offerings...

The 50s housewife did enjoy a matching set!

I can't say with certainty if it was RW or how it was marketed. I have used mine with pincers a total of once to sear then broil. Somewhere a designer is maybe rolling in the grave saying "dammit, that's my mini-Dutch baby pan being misused!"

Pizza pan or cake pan seems plausible... RW might not have been cutting edge R&D, but they commanded a legendary brand loyalty... You just got to have them all so your set matches!!!

Sep 23, 2014
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

It's not a "better" sort of proposition in my book... To me that's like asking "which is better, driving or flying?" Sometimes you want to just get there, other times you enjoy the detours!

Sep 23, 2014
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

I've done similar adding pre cooked rice before serving. I can appreciate that you prefer a "stewier" version though!

Sep 23, 2014
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

Spoonrest. I use it to rest spoons :)

Sep 23, 2014
CaliforniaJoseph in Cookware
1

Quintessential Cookware Set?

I'd make the stockpot larger too - I'm decadent and want the option of making a few gallons of stock, pasta for the neighborhood or boiling a chicken or lobster. Plus I feel like a boss when my 16 q stocker or 22q canner is on top of the stove.

Plus anything I could or would do in a 6q stockpot can be done in the 6 q (or larger) pressure cooker I now regard as essential to my kitchen...

I had to look "marmite" up myself - the image search revealed various and sundry type pots that my Midwestern kin called "soup pot" "chili pot" "pasta pot" or "dutch oven". The LeC version reminded me of a caldero

Sep 22, 2014
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

These are the two pressure fryers to check out.

http://www.missvickie.com/howto/fry/f...

Sep 19, 2014
CaliforniaJoseph in Cookware

"New Revereware"

I don't know that it would be my go to pan for eggs. I use anodized aluminum pans for our fried eggs.

I used to use a couple of small cast iron pans -actually the ones that come with those dumb "skillet cookies sold around the holidays.

Sep 18, 2014
CaliforniaJoseph in Cookware

Help me build a great cookware set!

I feel ya. I was raised Ohioan.

Sep 18, 2014
CaliforniaJoseph in Cookware

SURVEY: Glass-ceramic or coil stove?

I suppose you could always get a copper heat diffuser plate to place between pan and range. Would protect surface. I don't know what impact it would have on evenness of heating.

I had a ceramic top range. It left me disinterested in ever having one again. If I were stuck with one in the future, I think that's what I'd do.

Sep 18, 2014
CaliforniaJoseph in Cookware

"New Revereware"

Yes!

Sep 18, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

Ok, arm twister, you sold me. I picked up a West Bend oil-core electric skillet for $20 at a junktique store last weekend. After seeing what they sell for on eBay I figured I could resell if needed.

As temps are still triple digits here I have used it on patio several times to avoid standing over stove.

I get it now.

Sep 18, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

So I made some "science fries" to test the temp on the Presto Fry Daddy... When set to 400° the indicator light went off when oil hit 375°.

Sep 18, 2014
CaliforniaJoseph in Cookware

What's Best for Cutting Pizza?

Just shy of 2.5".

If you're a thick crust gal, not so perfect. I'm a thin crust sorta fella, so it works for me.

Sep 18, 2014
CaliforniaJoseph in Cookware

"New Revereware"

I hadn't either. I'm not sure how it was marketed but I'm guessing it was sold as being a "range to oven". For casseroles or braising maybe.

Sep 18, 2014
CaliforniaJoseph in Cookware

"New Revereware"

Ok, yes. This^!

I can't defend it as top of the line but it was a great start for me starting out with nothing on a "few bucks a week thrift shop budget"!

Most of what I found was the Cali-made (Riverside) stuff that was all made pre-1968. Heavier than the later stuff I found, it served me well on an inferior coil electric range.

Sep 18, 2014
CaliforniaJoseph in Cookware

WOK SIZE - does it really matter?

I have an old 14" Magnalite anodized wok that is my dedicated pan for sautéing shredded heads of cabbage with bacon.

Yes, I'm that dedicated to cabbage cookery. I'll blame/credit the Eastern Europeans in my genetic wood pile for that one.

Sep 18, 2014
CaliforniaJoseph in Cookware

What's your best yard sale or thrift store cookware find?

Sadly it had a bit of pitting. It lives on my grill now as my "pizza stone".

Sep 18, 2014
CaliforniaJoseph in Cookware

SURVEY: Glass-ceramic or coil stove?

I'm working for another year or two with a "not my dream" electric oven. My "poor man's convection substitute" when roasting a chicken is to vertical roast on a cast iron skillet. I crank up the heat to 550° and turn it down to 350° once it hits temp after 10-15 minutes. I could be imagining this, but I the "heat sink effect" of the skillet seems to really help get the bird up to temp all the sooner without drying it out.

Sep 18, 2014
CaliforniaJoseph in Cookware

Have you ever used a Pressure Cooker?

I have a couple of the first-generation type jiggler-weight types that are 40+ years old and going strong! I use them often for:

- beans, dry to dinner table in 45 min

- rice steams quickly when placed in a pan inside the PC - no scorching, no sticky mess.

- small batches of stock, toss your bones in after roasting a chicken

- thawing frozen soup portions

- add steamer rack to bottom for quick tender veggies. Excellent for a QUICK batch of mashed potatoes - pressure steam don't boil to cook quickly without boiling off nutrients

- I've never once in my life made "just the right amount" of spaghetti. I freeze leftovers and reheat with steam by placing leftovers in a stainless bowl set on a steamer rack inside the cooker.

- I have made cheesecake in mine once and I was pleased with the recipe. It requires some additional equipment that I happened to score on the super cheap... I dunno that it would have been worth full price to me though... It was a one time thing so far.

- with some practice you can make one-pot pasta meals in them.

- quick pizza sauce from fresh tomatoes, a bit of sugar, olive oil, garlic, and basil. A brighter alternative to slow simmered sauces...

- dried chillies seeded and stemmed cook quickly - toss in blender and you have the base for a chili instead of using powder. I essentially brown and braise stew meat in such for my chili.

If you were to ask me if you should get one I'd say "No. You should get two!" Just this weekend I had two going at once to quickly steam Yukon potatoes in one and corn on the cob (broken in half) in >10 min while broiling fish.

Sep 18, 2014
CaliforniaJoseph in Cookware
1

Summer 2014 Yard/Estate/Tag Sale Scores

http://ebay.to/1pf4QT9

5 left, ships to Canada.

Sep 13, 2014
CaliforniaJoseph in Cookware

How do you clean a filthy microwave oven

Our break room mw gets epically disgusting - when its everyone's job it's no one's job!

Boiling water with lemon juice (we happen to have a lemon tree at work!) works wonders.

Sep 12, 2014
CaliforniaJoseph in Cookware

Does anyone know the origins of this enamel-ware?

I've seen similar on eBay from Spain. I can't recall a manufacturer.

Sep 12, 2014
CaliforniaJoseph in Cookware

WOK SIZE - does it really matter?

For small stir fry dinners I manage OK with a 12" wok, I really prefer the 14".

I can't imagine a 10" being useful for much besides small side dishes or perhaps cooking for 1. I have a 10" Calphalon anodized wok I use as a saucier. I never use it for stir frying.

Sep 12, 2014
CaliforniaJoseph in Cookware

What's Best for Cutting Pizza?

That's exactly the knife I use. Works well for me.

Sep 05, 2014
CaliforniaJoseph in Cookware

Mistakes, I've made a few

I've watched youtube videos on how to sharpen a knife on the edge of a car window. I've not been so bold!

Aug 28, 2014
CaliforniaJoseph in Cookware

Do you like induction cooktops? Details, please.

I seriously laughed out loud. Hard.

Aug 27, 2014
CaliforniaJoseph in Cookware