randallhank's Profile

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Calphalon AccuCore, Mauviel, SLT Tri-Ply & SLT Cookware Sale

What makes them "great performers?"

about 18 hours ago
randallhank in Cookware

Post your 2015 cookware finds and deals here.

Yeah, I find all of those "sales" pretty pedestrian, although Bloomies can be good depending on the item. You have to figure out what stuff is actually good and stay focused on on those items so you don't get reeled in.

Honestly, the best deals are usually clearance in brick and mortar stores, where there is more pressure to get rid of discontinued inventory that can no longer be put on a gift registry (and that is taking up valuable shelf space). It is inefficient for the stores to draw inventory from one another in terms of transport costs, compared to just discounting. The key is to use the internet to figure out exactly what is being discontinued where and to use that as a guide to deciding which retail store to visit.

- R

about 18 hours ago
randallhank in Cookware
1

Post your 2015 cookware finds and deals here.

Have it already. Love it.

1 day ago
randallhank in Cookware

Calphalon AccuCore, Mauviel, SLT Tri-Ply & SLT Cookware Sale

"What ceramic lines do you like?"

I don't. But I can see the appeal.

1 day ago
randallhank in Cookware

Calphalon AccuCore, Mauviel, SLT Tri-Ply & SLT Cookware Sale

Hi PST,

The Proline skillets have no copper. The Silit pans do look really well built, and they are very visually appealing. My guess is that they are somewhat clunky performers.

Randy

1 day ago
randallhank in Cookware

Why remodel a kitchen and put in an electric range?

The good news is that some of the best cookware out there has really flat bottoms. All else equal, a nice flat bottom that stays flat is one of the surest signs of overall build quality.

1 day ago
randallhank in Cookware

Why remodel a kitchen and put in an electric range?

I prefer gas on the stovetop for sure, but I prefer electric ovens.

Mar 24, 2015
randallhank in Cookware

Tips for cooking with stainless steel cookware?

Out of curiosity, where did you grow up?

Mar 23, 2015
randallhank in Cookware

Tips for cooking with stainless steel cookware?

Well, I was considering remarking on your romanticized view of American cuisine and cooking techniques, as well your misunderstanding of basic material science, but others seemed to have that covered.

Mar 23, 2015
randallhank in Cookware

Questions about Silga Teknika

Enjoy them!

Mar 23, 2015
randallhank in Cookware

Tips for cooking with stainless steel cookware?

The mid 80's was 30 years ago. Sorry to break it to you.

Mar 23, 2015
randallhank in Cookware

Slow cooker that fits particular requirements

I also think there is something wrong with your lid if you are losing a quart of liquid overnight on low.

Mar 23, 2015
randallhank in Cookware

Slow cooker that fits particular requirements

Well you can start it a few hours before Shabbos on high, then switch to the warm function just before candle lighting. I have a crockpot from around that time and ALL the settings are too high including the warm function, so I think the starches in your beans and potatoes would continue to break down nicely. The food would be cooked enough in terms of health from the initial few hours and would likely continue to simmer quite nicely once the overall food temp was high enough. You need to maintain a temp of about 140 degrees for health reasons.

Mar 23, 2015
randallhank in Cookware

Can Cast Iron crack my Induction cooktop?

$149 is an amazing price. But I wouldn't want the various care issues related to copper for a 1.5mm pan. I would put that $150 toward a future purchase of something I really wanted. That's just me though. I feel a great deal on something that you don't really want is only actually a deal if there isn't something you would rather have.

Mar 22, 2015
randallhank in Cookware

Slow cooker that fits particular requirements

Why not just cook on low with an appliance timer set to shut off for before you get home from shul? The food will stay hot for at least two hours.

Mar 22, 2015
randallhank in Cookware

If you could only have one- cast iron or stainless dutch oven

If you can find quality stainless ones you like, I would definitely go that way. I just sold off half of my expensive enameled cast iron.

Mar 22, 2015
randallhank in Cookware

Looking for a few specific size/shape stainless pans. Suggestions?

I believe Neil is the Falk CS director in the UK, not the entire EU. The UK site is the one that will ship to the U.S.

Mar 21, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Best price I've seen in a few years:

http://www.amazon.com/Sitram-Catering...

Mar 21, 2015
randallhank in Cookware

is 2mm thick adequate for a vintage copper tin lined sauteuse evasee?

Great! Enjoy them!

Mar 20, 2015
randallhank in Cookware

Looking for a few specific size/shape stainless pans. Suggestions?

What BTC said. Also I would add Paderno World Cuisine (Italy). All are readily available in the U.S. at most restaurant supply stores and/or at online retailers like Bridge Kitchenware, or J.B. Prince. If you need induction, make sure to choose the Profisserie line from Sitram, rather than the Catering line. Vollrath also has several good lines that are indiction capable. Also, you might check out Spring. I have only used their multi clad line (available in the EU), but I assume the top stuff in the U.S. is probably of good quality. You can also get lines like Fissler or Demeyere, but those will be more expensive.

is 2mm thick adequate for a vintage copper tin lined sauteuse evasee?

No. It's a great deal. But not for me. Not sure if i could use them, plus I just spent some cabbage on some stuff I surely didn't need! I mean, of course I got crazy deals, but I am out of room, and my wife is giving me strange looks. I am even selling off some things cheap on ebay just because I want some space.

Usually deals like this end up being for much smaller pans, but 22 and 24cm, that's no joke. Sometimes a great deal is just a great deal for someone else, that's all. One thing I find interesting is that with vintage copper it is not unusual at all to find pots with a thicker base than sidewalls. It makes me wonder why we don't see more of this with aluminum or even in a clad product.

Mar 19, 2015
randallhank in Cookware

is 2mm thick adequate for a vintage copper tin lined sauteuse evasee?

It's two saucepans, no?

Mar 19, 2015
randallhank in Cookware

I Don't Like This; Giving it To My Kid

When you say the 12 qt was too tall, what do you mean?

I assume it was 9-10 inches in diameter, and you traded it in for one that is 11" wide, right?

Mar 19, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Ok. The saute at 5 quarts is a good amount of volume. I find All-clad saute pans a bit shallow. They don't tend to increase pan height proportionately, so the increase is all in the diameter. This makes it less versatile in my opinion, but gives more floor space. If you have the 4.2 quart rivetless Demeyere saute, I can't imagine the A/C will add much function.

Lastly,if you hate the handles I wouldn't get it. $200 is still a lot for something you aren't completely sold on.

Mar 19, 2015
randallhank in Cookware

All-Clad vs Rosle

I concur with WMF. Well designed, no nonsense, and attractive. The All-Clad stuff is pretty solid if you want it to match your pots and pans. Certainly nothing wrong with Rosle.

Mar 18, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

With the 20% off it's $200, which is a very nice deal. I didn't even know they made a 5 quart.

It's still $200. Is this something you need? Does it fill a hole in your collection? Can you even lift a 5 quart sauté with food in it? Do you like the dimensions? And finally, what else could you get for $200?

Mar 18, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

That may be true, but I know there was at least one incarnation of Copper Core that was not induction capable.

Mar 18, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Obviously some use, yes, but not as much as you would think. I think you would find at least 10 times as many wearever pans.

Mar 18, 2015
randallhank in Cookware

All-Clad TK vs Mauviel 1830 Essentials

Hi Alexrander,

I think that for most people this is solid advice.

The sets here are all "very good" or better, so the downside is small We are really just talking about value.

The best answer/question may be "are you the kind of person that can buy something and be completely content with it?"

Randy

Mar 18, 2015
randallhank in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

I don't think it's untrue. I would say it's at least 2mm. I have seen 2.5 advertised often enough, but that may be the total base thickness including the thin steel plate on the bottom. I can't say for sure because I don't own any of the larger Catering pans which would be more likely (in theory) to have the slightly thicker bases. Customer service at Frieling, though, told me the copper layer is 2mm across the board.

By the way, at least some of the newer pieces of Catering have magnetized bases. I still think they may not be ideal for induction, but they will probably work. I mean Demeyere is basically the same setup and it supposedly "optimized" for induction.

Mar 18, 2015
randallhank in Cookware