randallhank's Profile

Title Last Reply

Bottom Disc Pans - Who Know Specs

Atlantis and Sitram catering line both claim 2mm copper bases. The overall base thickness is a bit thicker on Demeyere, but very little if any of that is conductive. Profisserie is 5mm aluminum.
Off the top of my head, I believe Apollo had 3mm aluminum core like industry5.

about 10 hours ago
randallhank in Cookware

Vollrath cookware anyone?

Possible? Of course. Likely, no, I don't think so. My Silga Ekologa has a base that appears to be 15mm, yet they "only" claim a 9.5mm aluminum core. Same thing with Demeyere which has enormous looking bases, yet only 2mm copper.

I don't think it matters much over 4mm on saucepans except for a very few applications.

Happy Thanksgiving!

about 15 hours ago
randallhank in Cookware

Bottom-heavy pan recommendations, please.

Just to follow up on the Vollrath sauté, it is not currently available with the plated handles, only the silicone.

Only the skillets are being offered with the "natural" handles.

1 day ago
randallhank in Cookware

Vollrath cookware anyone?

Hi Duffy,

The catalogue doesn't say -- it only give specific base thickness for the Centurion and Intrigue lines. The Centurion is listed as 1/4" thick, which would be 6.35mm. I believe this is identical (literally) to Paderno Grand Gourmet. The Intrigue line is listed as 6mm. I saw a stocker from this line that said "made in China." Still I liked the build and the look.

The catalogue merely says the Optio line features "an aluminum-clad bottom for quick and even heat distribution," and "optio Cookware is an economy line designed for lighter duty cooking." Intrigue and Centurion are marketed explicitly as professional.

I handled the Intrigue and Optio lines right next to each other, and though I must admit I was more impressed with Intrigue, I was seriously thinking about buying a four quart Optio saucepan for $27. I think for home cooking the Optio will give perfectly good results, especially in saucepans, and likely last a lifetime. The other two lines are better suited for commercial use, though, in terms of durability, and I think they want their consumers to recognize this distinction.

I think this is reflected in the warranty as well:

http://vollrath.com/Vollrath/Parts-Su...

Hope this helps.

Randy

1 day ago
randallhank in Cookware

Where besides Bridge to buy Paderno Grand Gourmet

They still look like dead-ringers and Vollrath touts the Centurion line as having "Italian made quality."

1 day ago
randallhank in Cookware

Using a Nordic nonstick bundt pan on stovetop?

Not sure, but that's a great bundt pan. I wouldn't risk it if you don't need to. I can't recall, but isn't the whole thing coated?

1 day ago
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

I actually have it on good authority that Le Bestie di Satana cooked exclusively on Ballarini.

1 day ago
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

At least now you know what to get me for my birthday:

http://www.zazzle.com/satans_kitchen_...

1 day ago
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

Satan's cookware! LOL! 100% made in Milan. Who'da thunk it?

1 day ago
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

"But perfect for my price range - the most bang for my buck. This is the first time in my life I'm really focused on getting the good stuff (and have the ability) and I want to do it right!"

Great. So the best piece of advice I can give you is figure out a total budget of what you can spend including items you may be able to return. You already have plenty of cookware, so I would focus on the quality. Don't get too caught up in the prices of individual pans. Figure out what pans you really want/need and assign a percentage of the budget based on how much you want each one. So, you might very well say, "hey, you know I'd really like a killer sauté pan even if that means I'll have to live without 4 sizes of enameled cast iron Dutch ovens."

Or you might decide you really need a bunch of enameled cast iron, even if that means you "can't afford" a great sauté pan. Just be honest with yourself about your priorities.

1 day ago
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

I think it's also important to note that if you eliminate all the duplication, especially with cast iron pieces that are already covered by other stainless saucepans and various skillets, you will have plenty of money for an expensive sauté. So, it's not simply a matter of comparing All-Clad or Staub to Demeyere, etc., on a piece-by-piece basis, but rather one needs to take a holistic approach regarding cost.

1 day ago
randallhank in Cookware
1

Vollrath cookware anyone?

Lemme check....

1 day ago
randallhank in Cookware

All this talk about quality cookware . . .

While the skull is fully functional, as is.

2 days ago
randallhank in Cookware

No more burnt gravy! - Calphalon roasting pan

Me too, to an extent. I have the Calphalon One roasters (without the nonstick), in both the large and petite size, and I think they are rad. They develop a great fond and are a breeze to clean up.

I also have this, which is a pretty nifty piece:

http://www.amazon.com/Mepra-Oval-Cass...

And I have a cheaper Circulon roaster for vegetables, potatoes, etc. It's in good shape but intended as a beater pan of sorts.

Lastly there is this, not a for a Turkey, but a good deal for under 50 bucks:

http://www.amazon.com/Norpro-Quart-No...

Nov 24, 2014
randallhank in Cookware

Vollrath cookware anyone?

old thread but happened to look at these and pick up a complete Vollrath catalogue today (it's a phone book, btw). They advertise a total base of 6.6mm with 6mm aluminum core. Just looking at the goods today I must say I was mildly impressed. Just a notch below Paderno Grand Gourmet as far as I can tell.

Nov 24, 2014
randallhank in Cookware

No more burnt gravy! - Calphalon roasting pan

I don't agree with most of the posts above. The darker pan should not be the problem, and a stainless pan should not produce any better results. In fact, the opposite may be true.

http://www.slate.com/articles/life/sh...

Nov 24, 2014
randallhank in Cookware

Has anyone used Baumalu copper pans?

I've seen some m'cook and m'basic pans, and a few other stainless things, but never copper.

Nov 24, 2014
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

Pulling no punches tonight, eh slugger?

"Take back all the Staub except the DO and maybe the cocotte if you can make a chicken fit."

Spot on. One Dutch oven and either a medium/small oval for chicken OR a small piece for service.

"Exchange them for the best 6Q saute you can afford."

Yes, this. Copper or Demeyere Atlantis 4.2 sauté.

"a Demeyere Proline 5* skillet in 12""

I prefer the 11" with helper handle. It's a big 11", so big in fact that the lid from the 11" sauté doesn't even fit (but I know what does...). And these are pretty heavy too. The sidewalls are so conductive that you really can sear a steak on them, so in addition to actually being big, these cook big as well.

"a Lodge bare CI skillet in 8""

Willing to be convinced here.

"--a cheap carbon steel pow-style wok"

Hey, why not?

"--2, 3 and 5Q saucepans in Sitram Catering (if you don't have induction) and Sitram Profisserie (if you do)."

Still one of better buys out there, but I am feeling skeptical about the Profi these days.

"--a cheap enamelware 20Q canner."

You lost me a little here. Why not a traditional 8-12 qt stocker or a pressure cooker?

Nov 24, 2014
randallhank in Cookware

Help this newlywed finish outfitting the perfect kitchen

Dare I suggest ....

Nov 24, 2014
randallhank in Cookware
1

All this talk about quality cookware . . .

Like this?

Nov 24, 2014
randallhank in Cookware

All this talk about quality cookware . . .

Check out this beast on ebay, perhaps the Grandaddy of Frankenpans:

http://www.ebay.com/itm/NEW-EKOLOGA-b...

So, it has the shape, base thickness, and finish of an Ekologa (it appears). Teknika handles and lid. The base plate says Teknika, but the sticker shows an Ekologa product number.

What is the poor ebay seller to do? IMO, he got it right and is selling it as Ekologa. It has the main functional characteristics of Ekologa in the thicker base and modular design. Aside from the handles it looks nothing like a Teknika. Plus, Silga doesn't make a stocker this size in the Teknika line!

Nov 24, 2014
randallhank in Cookware

Mauviel Copper Sauce Pan

Hi Kaleo,

Regarding kashering, I have people working on it for me! (They are working in shifts;)).

Generally speaking the whole pan needs to be kashered, not just the surface. The vessels need to be kashered in the way they were used. If they are used with liquid, they can be kashered by immersing in boiling water or, for a larger pot, boiling full of water and dropping an item in such that the boiling water flows over the sides of the pan.

Pans used for frying or high heat applications can only be kashered by exposure to high heat. Stringent sources prefer a blow torch until the metal is glowing hot. Others permit getting the pan hot enough that you can singe a piece of paper on its surface. Another popular option is the self cleaning oven, which people use to kasher the oven itself and the racks (some people will throw stove grates in there as well). I am not exceptionally strict, but as a Conservative Jewish clergyman I try to go with fairly widely accepted practices in our communities, even if I would myself personally be fine with a more liberal approach. The blowtorch is a bit of overkill, IMO, either way though, at least for cookware. I've done the singed paper thing without destroying a pan.

The issue we are trying to figure out is if it is permissible to kasher before the re-tinning, as opposed to after. If not, I guess I'll be forced to buy new. And I won't be happy about it!

Randy

Nov 24, 2014
randallhank in Cookware

Cookware that's safe for high heat

Hi Bruce,

Yes the Visions stuff is a mystery. But the flameware skillet, as seen on "Breaking Bad," is the epitome of retro-chic:

http://www.ebay.com/itm/like/20121264...

Nov 23, 2014
randallhank in Cookware

Le Creuset Dutch Oven actual size

The definitely made round wide ovens. I have a 3.5 quart round wide in Marseille.

Nov 23, 2014
randallhank in Cookware

Mauviel Copper Sauce Pan

Hi Kaleo,

I am trying to figure out a way to make it work with my religious framework. I may just give the Falk try-me piece a spin.

Out of curiosity, though, how do you suppose a thick, vintage piece of copper cookware in need of re-tinning would hold up against an oven's self clean cycle? What about a bimetal pan?

Also, what piece would you recommend as a starter? Current "holes" in my batterie include a 3-4 quart sauce pan, and a smaller sauté (24cm or less).

Randy

Nov 23, 2014
randallhank in Cookware

Mauviel Copper Sauce Pan

"when confronted with the possibility of learning, would rather not learn out of fear of wrecking the cookware. Also, many people live with roommates or housemates or family members who are, how shall we say, less delicate with high-carbon knives, tinned copper, etc."

This is certainly the case for me. I am committed to owning some solid copper pieces at some point, but whatever reticence I have, rational or not, is exacerbated by having an electric stove. Yes, there is an irony in that copper cookware would offer me improvements in speed and control that are generally deficient on electric cooktops (though the downward response is, practically speaking, partially wasted on electric), but if I had gas again now I would feel much more comfortable with the tin lining.

I was really close to buying some Baumalu at a steep discount recently, but my general concerns about tin were compounded somewhat by the 1.7mm copper and uncertainty about the quality of the lining. I'm holding out for something I feel really good about.

Randy

Nov 22, 2014
randallhank in Cookware

All this talk about quality cookware . . .

Right, I didn't think you were. I realize the word "conjecture" might have negative connotations, but I didn't mean it in that way.

Nov 21, 2014
randallhank in Cookware

All this talk about quality cookware . . .

I just want to clarify for those interested that I own four Silga pans now. Two are Teknika and two are Ekologa "Frankenpans." One of my Frankenpans was purchased at a closeout store, the others were purchased online. They all came with factory stickers, catalogues, and guarantee cards. I paid over twice as much for the Frankenpan online as I did at the closeout store (I probably overpaid a bit for the first, and got a nice deal on the second). I can't tell a difference between the two, except for a tiny bit of shelf wear, and I tend to notice these things.

Since I own the two Teknika pans, which I have been able to clearly identify and confirm by model number both with the catalogue and Silga website photos, I can say that the Frankenpans I own are clearly not Teknika. Aside from the fact that they are both stamped "Ekologa" (which, by itself, is not definitive, IMO), the difference in the thicknesses of the base is quite significant. The Ekologa pans have a base well over a cm, confirmed not only visually on the exterior, but also through measuring the differential in exterior and interior height. And the shape of the vessel is quite different as well. The mere 8mm base of the Teknika pans seems paltry by comparison (though they cook QUITE nicely).

Lastly, (and I think Franz will verify this) despite conjecture regarding the possible defects in such pans, the Silga pan Franz tested did quite well in head-to-head competition, equalling or outperforming some pretty heavy hitters (no pun intended). My less technical testing process confirmed an overall superb product. Honestly, I could not be more pleased with them.

Randy

Nov 21, 2014
randallhank in Cookware

Waterless cookware

Hi CJ,

Yes you could could anything in a stainless or enameled Dutch oven. You might get just slightly different results. If I braise in an aluminum roaster covered with tin foil, I get one result, usually a slightly greater variance between the meat submerged and the exposed meat. If I cook in an ECI Ducth oven, I get a similar, but slightly more uniform result. When I cook in my Silga and Demeyere stainless pans that have a tighter seal, I get yet another result. The differences aren't always staggering, but they exist. And depending on the dish, you can't really say which one is better or worse. It all depends on the aesthetic you are going for.

Randy

Nov 20, 2014
randallhank in Cookware

Cleaning yellow "tar" off stainless steel saute pan.

What do you mean by a soak?

Nov 20, 2014
randallhank in Cookware