randallhank's Profile

Title Last Reply

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.

about 7 hours ago
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.

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!

1 day ago
randallhank in Cookware

Shallow Dutch Ovens

Yes, one of the perceived benefits of ECI is the ability to brown, simmer, and braise all in one pot. But many contractions can do all three, and in the case of ECI, the level of performance is relatively poor at the first two tasks. Expanding the diameter may be convenient for wider cuts, but the returns on ECI performance diminishes significantly as the diameter increases. So the perceived convenience will come at the expense of performance.

The most useful ECI vessels are the smaller ones, because they will be sized similarly to the burner and can also be used as attractive serving pieces that retain heat well.

1 day ago
randallhank in Cookware

Shallow Dutch Ovens

"More floorspace means browning more meat"

Yes, but browning is ECI's worst task by far, relative to other constructions, especially as the diameter increases. I would say more floor space accentuates the shortcomings of ECI and means browning more meat more unevenly.

1 day ago
randallhank in Cookware
1

Shallow Dutch Ovens

"my sauté pans work fine"

You had to remind me.

I just like the stove to oven to table aspect of pans like that. I wouldn't drag the 7 quart braiser to the table, but four quarts can make a nice serving piece.

1 day ago
randallhank in Cookware
1

Shallow Dutch Ovens

"You really shouldn't feed the animals, you know that. ;-)"

I know. LOL.

Now that I have that 7 quart Catering rondeau, I seem to have an extra brand new Demeyere Apollo 4 quart casserole. Looks like this:

http://www.amazon.com/Demeyere-Apollo...

Apr 22, 2015
randallhank in Cookware

Pan Envy?

"Hiding stuff from a spouse or SO, that's a person with a problem."

Ouch!

Apr 22, 2015
randallhank in Cookware

Pan Envy?

LOL. Too funny.

Apr 22, 2015
randallhank in Cookware

Pan Envy?

I'm not sure he uses any of them!

Apr 22, 2015
randallhank in Cookware

Shallow Dutch Ovens

Hi Duffy,

How big of a braiser are you looking for? And would a rondeau do the trick?

Randy

Apr 22, 2015
randallhank in Cookware

Post your 2015 cookware finds and deals here.

Not just a bit thicker. An entire All-Clad skillet thicker.

Apr 22, 2015
randallhank in Cookware

Post your 2015 cookware finds and deals here.

The description on the three quart says it has a lid.

Apr 22, 2015
randallhank in Cookware

Cookware you're obsessed with...

My wife recommends this one, from one of her clients:

http://www.finnstyle.com/iittala-dewd...

Apr 21, 2015
randallhank in Cookware

Cookware you're obsessed with...

My wife just brought this home:

http://store.alessi.com/deu/en-gb/cat...

Apr 21, 2015
randallhank in Cookware

Shallow Dutch Ovens

I am a fan of this size, but in the traditional dimensions or the oval. The wide versions were made, supposedly, to be a size perfect for recipes designed for 9x13' baking casserole.

Apr 21, 2015
randallhank in Cookware

Shallow Dutch Ovens

"They seem to have more flavor."

yes, I am sure they do.

Apr 21, 2015
randallhank in Cookware

Shallow Dutch Ovens

"The nice stuff can be an investment"

yes, there are plenty of suckers out there who will buy it from you used at exorbitant prices.

Apr 21, 2015
randallhank in Cookware

Demeyere industry 5 vs proline

It's either 2.6 or 2.7 in reality. They round up.

Apr 21, 2015
randallhank in Cookware

Demeyere industry 5 vs proline

I have seen the Demeyere Industry 5 pans at several local Homegoods stores over the last two weeks. The 11" skillet is selling for $69.99, the 9.5 inch skillet is selling for $59.99, and the 3 quart (actually 2.6 quart) sauté is selling for $129 with lid. I have seen no sauce pans. I examined several of the pans and could not find any issues with the exterior or surface. On each of the pans I found inconsistencies with the welded handles, where one side was more closely connected to the pan than the other. I passed. However, the pans did say "quality unchanged" and the packing included materials indicating that all warranties would be honored. The sauté, IMO, was only an ok deal. The skillets are obviously a very nice deal, if you have a need. I don't.

That said, I think the performance of the Proline skillets will be noticeably different from these. Prolines are beasts, and can hold a lot more heat, and spread that heat more evenly. The difference is less acute on the 9.5 inch pans. There will be a big difference in the 11" frypan. The Industry/Sensation pans will perform better than All-Clad though, so you can see where the price point is. Homegoods regularly sells All-Clad stainless for $70-$100 per skillet depending on size.

Apr 20, 2015
randallhank in Cookware

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

I am not sure I agree with this. I think Atlantis is sort of the "un-copperr" -- a viable alternative for people who for one reason or another don't want solid copper. Some people may cook on induction. Some may find the flat, heavy base of the Atlantis a better option on electric. Some may prefer the maintenance of stainless. We are talking about products that are all way up in the stratosphere in terms of performance, so Atlantis users hardly feel they they are suffering on that end.

Dmeyere practically speaking, costs about the same as solid copper cookware. Demeyere is fully aware of the market when creating their price structure. They know people can buy solid copper for not much more money, and they feel they can compete anyway with a product that pays attention to every other detail.

Apr 20, 2015
randallhank in Cookware

Cookware you're obsessed with...

Yeah. Me!

Apr 20, 2015
randallhank in Cookware

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

Sure, Duffy. It was a win/win. Also, a great lesson to always look at all the pictures on Ebay:

http://www.ebay.com/itm/171753397836?...

I obviously asked some questions of the seller, but didn't wait for the response to press the "buy" button, as it was a "Buy it Now" situation and I didn't want to lose out while waiting for a response. I did alert the seller to the listing errors prior to shipping, and the seller was happy to honor the sale anyway. The irony is that I found this listing while looking for details on the "new" Sitram Pro 1 series you were asking about.

You don't find too many copper-bottom rondeaux out there with this capacity. Demeyere doesn't make anything above 4.2 quarts in the Atlantis series. Even in the deeper "casseroles" they go straight from 5.5 quarts to 8.9 quarts. Pan selection is a real shortcoming of the Atlantis series. One thing I will give All-Clad credit for is that they produce almost every imaginable pan shape.

Apr 20, 2015
randallhank in Cookware

Cookware you're obsessed with...

The flat handles on the Catering line are meant to disperse heat. That said, in a restaurant setting you just never know what you might be grabbing, so the tendency is to use a towel on everything.

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

Look, the 6.5mm bottom on the any pan is hard to beat, and the build quality with Paderno GG is unquestionable ...

BUT, even I have to prefer a straight gauge or clad pan for this type of pan, if you intend to do any real sauté work. In a restaurant setting there are certain advantages to the GG where you may want a lot of speed on a task in terms of reducing liquids, etc. But for home use, I don't think it's ideal. It will still be very, very good overall, but you may find better options.

I have a few rounded pan with disc bottoms from Silga, but they are used primarily as braisers, and at relatively low heat levels. I can break down bunches of vegetables on medium heat with no problem, and cook at medium high heat on the pan floor, but it can feel a bit cramped when dealing with larger proteins, and I wouldn't use them to to sauce work. That said, I am perfectly comfortable doing sauce work in a straight-sided Demeyere saucepan.

Apr 19, 2015
randallhank in Cookware

Boos vs. Boardsmith

I can recommend a few artisans I have bought from on Ebay. The first doesn't have much for sale right now, but often builds his stock up and lists multiple items at a time:

http://www.ebay.com/itm/CUTTING-BOARD...

And another I have bought from:

http://www.ebay.com/sch/227wood/m.htm...

Lastly, check out John McLeod in Wilmington, VT:

http://www.vermontbowl.com/category/w...

Apr 18, 2015
randallhank in Cookware

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

The 30cm Sitram Catering rondeau (actually 6.8 liters/7.2 quarts) I got was NOT magnetized. I suspect they are not producing this piece anymore and this is part of the old stock. However, the copper is noticeably thicker than my other Catering pans. This must be one of the vaunted 2.5mm base pans they used to make above the 28cm diameter. I paid $150 including shipping, so I am pretty pleased with the purchase, since it hasn't been below $150 on Amazon since 2010:

http://camelcamelcamel.com/Frieling-A...

Apr 18, 2015
randallhank in Cookware

Cookware you're obsessed with...

Sorry, didn't have time to wipe down the Porsche, but you get the picture. Someone needs to come up with a metaphor for my fancy cookware on the GE Hotpoint.

Apr 15, 2015
randallhank in Cookware

Cookware you're obsessed with...

My wife, actually.

Apr 15, 2015
randallhank in Cookware

Cookware you're obsessed with...

Only I realized last week that my small stash is basically an entire set of cookware that I haven't used. And that was after selling off $650 worth of stuff last month on ebay.

Apr 15, 2015
randallhank in Cookware
1