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On the brink of purchasing copper pots.

camote,
info on the copper they use is right on their homepage. not sure about handle info. have one of their sauté pans and can't say enough good about it. they do a class job.

Nov 09, 2011
jackie57 in Cookware

Best lean cut for tender beef stew?

wouldn't have believed it, but i did try top round and it made a delicious stew.tender , with tons of beefy flavor!

Nov 09, 2011
jackie57 in Home Cooking

Re-tinning copper pans

try Hammersmith for both retinning and purchasing tin lined heavy pans. they do quality work and are great to deal with.

Oct 28, 2011
jackie57 in Cookware

E. Dehillerin Copper Cookware

hammersmith has some of the patterns or whatever you call them for the old Waldow copper cookware. i have a few of the Waldows. they are over 30 years old and still good.
anyway, email and ask Hammersmith. they are very responsive, nice folks.

Oct 28, 2011
jackie57 in Cookware

Opinions on Baumalu Copper Cookware?

i got a little frying pan.
i just wrote a post about the continuing sad saga.it is below.
good luck to you and everyone who buys baumalu- as i said, maybe i just got a bad one, but after using Falk, i don't now why i would pay for anything else. except maybe Hammersmith , which is being made as we speak. i have great expectations for that one, too. i will write about it when it gets here, but until then, off the 4 or so good brands of copper i have, those falks are the winners!

Oct 20, 2011
jackie57 in Cookware

Opinions on Baumalu Copper Cookware?

i have a new baumalu. used it maybe 3-4 times? for eggs, every time. i did not use salt in the pan and i turned the egg with a soft spatula. i used very low heat. after i finally managed to pry off the stuck eggs, i still had to soak it in water for a long time to get the rest off. now i notice that the pan is pitted and the lining appears to be coming off. maybe i just got a bad one? who knows. draw your own conclusions.
i have two falks and they are WONDERFUL. everything the company claims them to be, and more. i have several different brands of copperware, all good brands, all fairly expensive. those falks are by far the best. worth every penny. whatever you buy, you will have it for your lifetime, if you take care of it, and assuming the lining does not peel off after cooking eggs in it, chuckle, so choose as carefully as you can.

Oct 20, 2011
jackie57 in Cookware

Opinions on Baumalu Copper Cookware?

if you like a pan that sticks, go for the Baumalu.
i just bought one and if i did not pay good money for it, it would be in the garbage now.
also, i am not sure it is tin lined, as they advertise it to be. it does not look one bit like tin.

Oct 18, 2011
jackie57 in Cookware

llecellier villedieu copper cookware

williams - sonoma used to sell this brand, the Villedieu. i don't know if they still do. it is very high quality cookware.

Sep 21, 2011
jackie57 in Cookware

French Copper Pots = lined with TIN or STEEL?

i have a copper / silver lined casserole that i cannot find any info on. it has a paper with it that says it was made by Christian Wagner in West Germany. it also says the company, Wagner, was founded in 1524. the pot has a mark on it that indicates the amount of silver that the interior is lined with.
i can't find anything online about this company.
anyone know?
it is a lovely pot and i would love to know more about it. oh- i got it at an antique store for i think 40 bucks? it looked new, except for a small heat mark on the underside.
thanks in advance for any knowledge-

Sep 19, 2011
jackie57 in Cookware

French Copper Pots = lined with TIN or STEEL?

stainless steel sticks! i don't have as much of a problem with that when i use my heavy french copper- not sure if that is tin or nickel lined. it is maybe 35 years old and just got to where the lining has worn off in spots.

Sep 19, 2011
jackie57 in Cookware

Best enameled cast iron cookware?

i too have a Cuisinart enameled cast iron dutch oven and like it a lot.
also have a Berndes, which is not popular, but i have been happy with it.
got both at Target.

Sep 18, 2011
jackie57 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

you are correct- dishwashing soap will not hurt a cast iron skillet if it is well seasoned. might take off some of the seasoning only if it is a newer seasoning.

so be careful until your pan is seasoned, then go ahead and use dish soap on it if you like.

there is a great post on Gardenweb about the way the "don't use soap" rumors got started.

Sep 18, 2011
jackie57 in Cookware

Why bother stripping cast iron when you can buy a new pan for so little money?

you can crack your pan in the self-cleanin cycle of an oven. probably not, but could so why take the chance?
the oven cleaner way works and depending on your tolerance, is not a lot of work. like cleaning an oven, but you don't have to reach in there, lol.
there are instructions all over the web for doing it that way.
i find it very easy, but usually unnecessary. mostly just use the old ones the way i bought them. seasoned and ready to go!

Sep 18, 2011
jackie57 in Cookware

Best Cast Iron Skillet?

ps
when i get an old cast iron skillet, i only clean it down to bare iron if it is really, really crusty. i do not see the point in doing it otherwise, only to start the seasoning process again. i like the memories of all the generations of cooks who used it, cooking i hope with love for their families.
i prefer only to have to use an old skillet a couple of times, to kinda "refresh" the seasoning that others have done. less work and a great result, so far.

Sep 18, 2011
jackie57 in Cookware

Best Cast Iron Skillet?

that paula deen cheap crap had the handles falling off, full of hot food. some even exploded in the oven.
that is why walmart took it off their shelves.
i did see it in tj maxx later. guess they bought what walmart dumped?
DO NOT BUY PAULA DEEN BARE CAST IRON.
i don't know about the quality of her enameled cast iron, but they must have not had too many lawsuits over it, since walmart is still selling it.

Sep 18, 2011
jackie57 in Cookware

Best Cast Iron Skillet?

you can crack your pan that way!!! please do not put an old, irreplaceable one thru the oven cleaner cycle! if it breaks, there goes a piece of history!!!
many other ways to clean up a pan. easy to find on the web. they do take a bit of elbow grease but soooo worth it!
i use the oven cleaner in a bag method, personally. again, easy to find instructions on the web. just type in "how to clean a cast iron skillet" or something like that.

Sep 18, 2011
jackie57 in Cookware

Best Cast Iron Skillet?

griswold has the name but also the price. i have a lot of cast iron skillets, all old ones. wagner (or wagner ware, same company, different years) are good. so are Piqua, Wapak, and a number of others. there were many, many foundries that produced fine cast iron cookware, decades ago. like the late 1800s thru the 1940s or even 50s. (two of my favorite cooking skillets are griswold small logo ones from the 50s- not collectible and half the price of the others, but man they are nice to cook on!)
also, some pans are fine but do not even have a name on the back.'
best advise is to get one as old as you can afford. make sure the ad says "sits flat" and also that the inside cooking surface is level! they leave that part out a lot. ask. have them place a small level or ruler or something in side the pan and make sure light does not show around anywhere.

Sep 18, 2011
jackie57 in Cookware

Losing faith in cast iron cookware

hi,
i think you are on the right track. despite the advise of others, i would never buy or tell anyone to buy a set of pans. not all dishes require the same cookware.
i use cast iron, mostly. the skillets for meats, fish, chicken, most veggies... you can't beat them for that.(bet you are tired of hearing that, huh? lol). other things like a light colored sauce you are better off with stainless steel and yes i do like my cheapie copper /stainless steel skillet from TJ Maxx. i love my old 1950s aluminum.
i just checked and cannot see a brand on the bottom. it did have one at one time. it is the only stainless steel pan that i have ever had that does not stick badly. be careful there- i bought a small coopper/stainless steel slillet there. the Palms brand. it did great for a short while, then started to stick.
you have not said that i noticed how old your cast iron is? the new ones are horrible for most applications. the skillets, anyway. rough on the inside. doubt they will ever be nonstick, or anything even close to that. the old ones, like pre 1940s or 50s (the older the better) are the way to go. just make sure they are flat and level in the cooking surface, or you will get oil and stuff pooling around the edges of the pan and yes, it will burn in the center if you are not extremely careful. you can find those on ebay. no need to go fancy or expensive, just old and in good shape. those were known as the original non-stick and yes i can flip an egg on mine!
the only care required is just like a carbon steel wok. wash it out, yes you can use a mild household soap like Dawn if your pan is seasoned. it will only take off the seasoning if it is young seasoning. there is a great post on Gardenweb about that.
then dry it with a towel. place it on a low heat burner for a couple of minutes and wipe out with a LIGHT coat of some kind of fat or oil. veggie oil or shortening are both good, but folks use different things. be careful of using veggie oil tho. if you do not use the pan regularly, it can dry and form a very nasty sticky stuff on the bottom that is difficult to remove.
dutch ovens? you got me on that one. i only use mine for baking bread. i have a very old, very well seasoned griswold dutch oven that i tried stews in and still i do get a film of rust in it, during the cooking process. maybe someone has some advise on that? i mostly use emaneled cast iron for braises and the like (stewie things) and would not trade it.

hope some of my ramblings help! good luck- you sound just like me when i was a young cook. experiment and don't look back!
sounds like you have a passion and that should pay off well during your lifetime. go for it!

Sep 18, 2011
jackie57 in Cookware

What's the Best Meat Grinder?

best to chill the meat until it is almost partially frozen, before putting it in the food processor. be sure to pulse, not keep it chopping. if you keep it chopping, you can get meat mush. i make "ground" meat this way and it works slick!

Sep 11, 2011
jackie57 in Cookware

Why not chrome?

according to my collectors book (the blue book), Griwsold made 3 types of chronium finishes, beginning about 1932. ther made Chrome. Silverlike, and DuChro.
the nickel-plated were introduced around 1930.

Aug 30, 2011
jackie57 in Cookware

kai pure komachi 2 knives discontiued?

hi,
i don't know if it is the same knife, but i got one today at tj maxx by buffalo, new york. it is a pink knife, if that helps any, and says komachi2 on the package. have not used it yet, but it is sharp. hope this helps.

Aug 10, 2011
jackie57 in Cookware

Bittman's No Knead bread is out of the oven - anyone else?

hi Pei, i do not do the second rise. i have made this bread many times, both with and without the second rise, so now i just skip it. the end results are the same, and it eliminates the step and the mess with the flour, the towel...
good luck!

May 09, 2011
jackie57 in Home Cooking

GreenPan Thermolon cookware -- any experience with this?

i think i saw on amazon that there are different types/styles of green pans? i have one this one:
GreenPan™ Stainless Steel Everyday 8" Open Frypan at HSN.com
i have been using mine, or more like abusing it, camping cooking, for a couple of months now. daily. it still is nonstick and i love it. hope it does not let me down, later.
i usually use cast iron, but i am in mexico and did not want to use my cast iron for some of the mexican foods. i had a cast iron skillet once that got chili sauce into the pores of it and what a chore getting it out! so i wanted something non stick and cheap enought to toss out if it did not work. so far, so good.

Mar 05, 2011
jackie57 in Cookware

Do Italians put chicken on pasta?

hi. i recently read that breaking the noodles up before cooking started a few decades ago, in america, at a time when proper table etiquette did not include slurping your spaghetti. cooks would break them, so they could be eaten without much of a mess. don't know if this is true. just what i read. it would make sense.

Jan 23, 2011
jackie57 in General Topics

Palm Restaurant Cookware

uh oh. i am going to have to (almost) eat my words. i have been using my little Palm brand skillet for a couple of months now, mostly for eggs, and the thin veneer of copper is almost gone off the outside. so if you want a pretty skillet, this is not the one for you. still is an okay pan, but not what you might want to give for a christmas present.

Dec 08, 2010
jackie57 in Cookware

Emerilware stainless

why buy expensive cast iron over the cheap made-in-china stuff like what Target sells???surely you jest. in the first place, old cast iron is not necessarily expensive, unless you get into the rare collectors pieces. you will pay a lot more for lots of stainless steel junk cookware. if you have not ever cooked in the old cast iron, i would recommend that you find someone who has an old skillet , hopefully from the 1930's or before, and try it. you will then understand the difference. have fun.

Nov 15, 2010
jackie57 in Cookware

homemade yogurt

look up the recipe for greek yogurt on dedemed.com. it works. (the higher temp is 185). also- a tip and i have done this- if you use ultra pasterurized milk, you only have to bring it to 115 degrees then proceed. the initial higher temperature is not necessary with that UP(ultra pasteurized) milk, since it has already been brought to over that temperature in the processing. one more tip- if you mix the yogurt that you are using as a starter with some of the warm milk/cream mix, like tempering, then stir it back into the pot with the rest of the milk/cream, you will not get the lumps you might get if you just dump the yogurt straight into the pot and stir it. i tell you, i am not a yogurt maker, but i did this and it was so good i could not stop eating it!

Nov 07, 2010
jackie57 in Home Cooking

Cracker Barrel

i had a couple of decent dinners there, but now i think that was just dumb luck. last time i ate there, i had to spit out my greens. they were so tough i could not chew them. their gravy had no flavor...the rest was so forgettable, i guess it was a step up from the terribleness of the greens and gravy. at least i can't recall enough of it to complain about. just know i did not like it. also, it annoys me that they claim to cook from scratch. i sure do not believe that! must be that if you fry eggs in your restaurant, you can make that claim. i have seen that claim in other chains that clearly serve packaged foods (copelands and olive garden both come to mind)

Oct 31, 2010
jackie57 in Chains

Palm Restaurant Cookware

thats what you get for buying non stick, lol.
i have a hand hammered wok that is great. sounds classy, does it not? actually, it was the cheapest one offered on ebay, but turned out to be the best wok i have ever owned. check it out.

Oct 19, 2010
jackie57 in Cookware

Palm Restaurant Cookware

i just bought a small skillet of that brand. i am happy to say, it is the only stainless steel i have ever cooked on that did not stick! (it is the tri ply, but the cooking surface is stainless steel).
i have owned the heavy french copper, so i do know the difference, and this is not that, but for the money, this is good. it did stick, first two times, but then it did not. i think it is coated for shipping? and the coating came off?
anyhoo, it is a nice pan and i am glad i got it.
there seem to be some folks on here who go by looks and weight alone and have not cooked in this. they really should try it before offering an opinion. in my opinion, lol.

Oct 18, 2010
jackie57 in Cookware