randallhank's Profile

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Post your 2015 cookware finds and deals here.

Yeah, you know I'm not a serious buyer at that price, but was just curious about the value aspect. My sense is this is not a bad price, but at nearly $500 it would be hard to feel like you got a "deal." There would be a fair amount of "replacement options," so VORC wouldn't be that high.

about 6 hours ago
randallhank in Cookware
1

Post your 2015 cookware finds and deals here.

Hi Kaleo,

That rondeaux looks great, but what is your assesment of the asking price?

- R

about 15 hours ago
randallhank in Cookware

Post your 2015 cookware finds and deals here.

That Kikuichi honesuki is right up my alley but, alas, also sold out.

about 15 hours ago
randallhank in Cookware

Help me build a cookware set!

Another option at a good price:

http://www.amazon.com/gp/product/B008...

Santoku knife- What do you use for that you wouldn't use a chef knife?

Some people have things completely backwards. A few of regular posters have hinted around some of what I have to say, but I figured I would put my two cents in anyway.

What make a chefs knife a chefs knife is its versatility. This is the whole point (no pun intended): a knife that a "chef" can use in a professional kitchen to do virtually every task. It's a chopper, a slicer, a paring knife all in one.

The santoku, though not a complete unitasker, is a more limited, specialized knife, that takes advantage, for the most part, of a singular type of cutting stroke.

Also, though it is predominantly a chopping knife, I would not call a santoku a vegetable knife. In fact, the hollow ground versions are ideal for proteins, and are quite usefull for cubing meat or cheese. They resist sticking and the narrow blade slices through meat without tearing it. That said, there are narrow blade western knives. We call them slicers, and they too are available with a granton edge.

I own several brands of both styles, and use them both about equally depending on the task. But in general, the santoku is used for specific tasks while the chefs knife is more versatile.

May 16, 2015
randallhank in Cookware

Help me build a cookware set!

"(1) I hear that it is excellent for deep frying.
(2) I like to make slow cook stew and soups where all the flavor comes from the bone or beans."

You'll "hear" a lot of things. ECI gives no significant advantage for either of these applications, and there are several other types of cookware that will do as well or better, and offer more versatility. There are numerous threads here on Chowhound about the advantages and disadvantages of enameled cast iron, and I would suggest you read them before you make a serious investment.

I think a fully clad dutch oven or rounded casserole/braiser in the 3-4 quart range would suit your needs rather well, and compliment what you already have. An ECI piece could work for you as well, but just know that there are plenty of options out there.

http://www.surlatable.com/product/PRO...

May 16, 2015
randallhank in Cookware

Needing a new cookware set

try this:

http://www.bedbathandbeyond.com/store...

and this:
http://www.bedbathandbeyond.com/store...

and this:

http://www.bedbathandbeyond.com/store...
and maybe this:

http://www.bedbathandbeyond.com/store...

I think with the 20% off you are at $153.60 (plus tax), and this is very good non-stick cookware.

May 14, 2015
randallhank in Cookware

Cookware you're obsessed with...

Well, if it's ever on sale for $150, I promise you it won't last long.

May 14, 2015
randallhank in Cookware

Post your 2015 cookware finds and deals here.

Did anyone see the price?

May 13, 2015
randallhank in Cookware

Needing a new cookware set

Honestly, I would just go to Homegoods and get pieces as you need them. At $150 you aren't going to get anything that is attractive enough to warrant having a matching set, especially if you buy a set! On the other hand, you can put together a collection of fairly attractive individual pieces if you shop the discount stores.

May 13, 2015
randallhank in Cookware

Needing a new cookware set

Here is what I would do:

Buy this set:

http://www.amazon.com/Anolon-Nouvelle...

And this:

http://www.amazon.com/Anolon-Nouvelle...

and this:
http://www.bedbathandbeyond.com/store...

3 piece set: $83.28
4 quart casserole $55.99
2.5 quart saucier $48 (after 20% discount
)Total: $187

This will give you a 10" skillet, a 3 quart sauté, a four quart casserole, and a 2.5 quart sauce pot/saucier. All your main cooking tasks are covered. You have some room to add things going forward, but you won't have any gaping holes for basic cooking right of the bat. Some of the pieces and the set can be found for less on ebay, so if you are intent on staying under $150, you could probably make that happen.

May 11, 2015
randallhank in Cookware

Cookware you're obsessed with...

"You like your food to look like food- what does that mean? You want your carrot cake to resemble a carrot?"

It means the food coming out of the kitchen is what I want people focused on. I let the food be the food -- not the pot. I want my cookware to have design-based beauty, not look like a tomato. If I want a tomato on my table, I'll bring out a raw tomato. I don't like fake fruit on the table either. The fact that you can cook out of something like this doesn't make it any more appealing.

"You could gather your pumpkin, tomato and apple pots together on the shelf."

You're kidding, right?

"God forbid your creamer looks like a cow. Think about that before you go to bed."

The cow creamer is purposeful kitsch (at least for most people), which I can appreciate.

May 10, 2015
randallhank in Cookware
1

Cookware you're obsessed with...

Wow! That is some eccentric taste! The standard Staub cocottes are quite beautiful, but these vegetable things are absolutely hideous and thank heavens my wife has no desire to own something like this. I have absolutely no desire to own cookware shaped like my food. I like my food to look like food ...

May 10, 2015
randallhank in Cookware

Mauviel M'Cook SS worth it?

That's certainly a great deal.

May 06, 2015
randallhank in Cookware

What cookware should I get?

Yeah, it's got a few nice pieces.

That 9.4 inch skillet is about as good as it gets as eye candy, and it has Proline thickness (I actually like the geometry better than it's Proline counterpart).

The splayed saute is only available in the Pawson line, so I think it's a sought-after piece. And the two most useful sized saucepans are included, albeit as casseroles. So, a bit of stovetop convenience is traded there in favor of versatility. The splayed saute is a 2.1 quart and takes the same lid as one of the saucepans though, so you are really good to go in that department.

A matching big stocker isn't really a necessity -- that's the one piece where most people are willing to downgrade on the quality.

The only thing we are clearly missing is that one really versatile piece, like a 5.5 quart DO, or the 4 quart saute (this is the piece I would add later in lieu of a larger skillet).

May 06, 2015
randallhank in Cookware

Mauviel M'Cook SS worth it?

It says "reserved," so no longer available. What was the price?

May 06, 2015
randallhank in Cookware

What cookware should I get?

Use a 20% off coupon and you will be out the door for under $1000:

http://www.bedbathandbeyond.com/store...

Calphalon Cookware

I am quite familiar with Calphalon One, which came in two varieties: Calphalon One Infused, and Calphalon One Nonstick. The latter was a traditional non-stick coating, while the former had a polymer infused into the hard anodized surface, and was stick resistant, but did not perform or wear like nonstick. This surface is able to develop a tremendous fond, and you can use hard utensils (for the most part) without worrying about damage.

May 04, 2015
randallhank in Cookware

Calphalon Cookware

Not technically non-stick, but stick resistant -- more so than regular hard anodized aluminum or stainless steel. I used to own a bunch of these. They cook really nicely, and they clean up well. I found some of the larger pans would warp slightly, and over time there is the inevitable wear with normal use. Overall, though, this is really solid cookware. I still own a few pieces and I am not looking to get rid of them any time soon. If I was still cooking on gas I would probably still be using them as my primary cookware.

May 02, 2015
randallhank in Cookware

What knives do I need!!!

What about a cheap set without a celebrity chef name on it? Could that also work?

Apr 30, 2015
randallhank in Cookware

What knives do I need!!!

They must not have small children.

Apr 29, 2015
randallhank in Cookware

What knives do I need!!!

Just for full-discloser, I do have a tiny Wusthof prep set block on my dairy counter, and a set of knives sitting inside this on my worktable:

http://www.overstock.com/Home-Garden/...

But m other knives, yeah, those are in the drawer, with the sleeves.

Apr 28, 2015
randallhank in Cookware

How and how often do you sharpen your knives?

I steel frequently, and sharpen as infrequently as possible.

If I need a quick sharpen I get out my Anolon water sharpener that I paid $16 for several years ago at TJ Maxx:

http://www.amazon.com/Anolon-52255-Un...

I use this maybe once or twice per year. I would get some sharpening stones, but where we live now there is a pro sharpener that comes to the local farmer's market and charges very little. Between the water sharpener and that guy, I don't have any great desire to get a real stone now.

Apr 28, 2015
randallhank in Cookware

What knives do I need!!!

I have exactly one of those as well, for a particularly gnarly serrated utility knife. It's not expensive, so I am not worried about the blade so much as myself!

Apr 28, 2015
randallhank in Cookware
1

What knives do I need!!!

This is what I think of spending a lot of money on home "knife storage":

http://www.amazon.com/Dexter-Russell-...

In restaurants you will often have knife holders and strips to accommodate many tasks, multiple cooks, and 3-4 hour stretches of constant use. At the end of the night, though, the "house knives" would often end up in a locked utility drawer. The point being that if they aren't being used, put them in your utility drawer with your other utensils. I realize this suggestion kills the profit margin at Williams Sonoma, etc., but maybe it will save y'all a few bucks.

Apr 28, 2015
randallhank in Cookware
1

Cookware suggestions

If I had gas and I was starting basically from scratch I would consider starting with a few Zwilling Sensation pans. It's still a bit pricey but you can buy them one piece at a time, and it is unlikely that you would ever feel the need to replace them.

If you are set on a budget and need a whole set now, try the Cuisinart MCP series.

http://www.amazon.com/Cuisinart-MCP-1...

It's a particularly good price right now, and you will not beat it for the money.

Apr 28, 2015
randallhank in Cookware
1

Cookware suggestions

I agree with all the above except the cast iron Dutch oven. My advice is to find a clad or high quality disc bottom pan in the 5-6 quart range, as it will be lighter, better performing, and much more versatile. I do think cast iron has a place, but I would recommend a few pieces in the 2-4 quart range as they are light enough to serve from easily and will keep smaller quantities of food warm. In larger volumes, heat retention is less of an issue because the food itself stores so much heat. Anything over four quarts is too heavy to bring to the table, especially when filled with food. My experience is that heavy "specialty" pots are a self fulfilling prophesy: they tend to sit in the cupboard except for "special" occasions. Absent any performance advantages, one should avoid any deterrent to pulling the correct sized vessel out of the cupboard.

Also, one should cooking style. If you don't do much wok cooking, you may not need a wok. On the other hand, if you buy a wok, maybe you will discover new techniques.

Apr 28, 2015
randallhank in Cookware
1

Post your 2015 cookware finds and deals here.

Good price? I would say so, yes.

I am usually more than willing to share deals both before and after the fact, but sometimes trade secrets are involved, so I cannot reveal my source in this case. I will say that, as usual with the best deals, a confluence of circumstances, know-how, and a bit of luck were involved.

Apr 24, 2015
randallhank in Cookware

Post your 2015 cookware finds and deals here.

Brand new Demeyere John Pawson 4.2 quart sauté out the door for $182 including tax and shipping.

Apr 23, 2015
randallhank in Cookware
1

Shallow Dutch Ovens

"I also feel like SS can alter the taste sometimes in cooking."

Let me know the next time you notice this in a fine restaurant, because they aren't cooking your food in ECI!

Apr 23, 2015
randallhank in Cookware