krbtv's Profile
Why no cast iron on cooking shows?
Will your show be on TV? What state are you doing it in?
Baking Powder Vs. Baking Soda
What's wrong with just using baking powder with items that have buttermilk, sour cream, or yogurt in them.
Losing faith in cast iron cookware
Thanks for the tip about eggs being at room temperature!
Learning to Cook – Need help
I bought the "Oh, Oranges" DVD at thesizzleworks.com and really liked it. This video has instruction for making a citrus-based dessert and salad. It is a wonderful video and well put together. I have not had a chance to make the dishes yet but I am really looking forward to making the salad.
Pros
Economical!
Good voice/diction
Two recipes in the video
Ease of making and simple ingredients
Looks appetizing
Recipe clearly printed in the video
Cons
No printable written instructions. No problems in this case because but recommended for more complex dishes.
Copper vs. Copper Core
Definetly Falk! All-Clad is nice but the high price does not go with the quality. Think of Falk as a Lexus and All-Clad as a Camry with a Lexus price.
You should buy Falk's Try Me piece (sauciere) for $125, then go to a local Williams Sonoma and buy an All-Clad copper Core sauciere (keep your receipt). Cook with both of them for about 3 weeks. Once you see how much you prefer the Falk then take your All-Clad back to WS for a refund.
Falk
I like my Falk 1.5 quart saucier better than the Falk 2.5 quart sauce pan. Between the two I'm always grabbing for the 1.5 quart saucier. I love the 1.5 quart so much that I just purchased the 3 quart sauciere.
A question about a copper frying pan
No. I don't know what that is. I have the electric coils on my stove.
I broke down and bought the Falk 4.5 quart 11 inch low casserole. It's the same as a saute pan (possibly brazier too) but without the handle.
A question about a copper frying pan
If I brown the meat with my copper fry pan then is there really a need for a Le Creuset French oven? Wouldn't a crock pot do the same thing? I thought the advantage of this mammoth pan was that I could brown then put in the oven. Truthfully, I can brown but I get a hot spot in the pan.
A question about a copper frying pan
Have you looked at this http://www.samsclub.com/shopping/navigate.do?dest=5&item=423135 from Sams Club? It's a 12 quart Aluminum Brazier Pot w/ Lid for $43. My concern would be cooking with aluminum - I'd be afraid of it getting in my food. Too bad they don't list dimensions of this on the web.
Losing faith in cast iron cookware
What item of All-Clad do you have? Why don't you use it anymore?
A question about a copper frying pan
What I really want is something that is good on the stove for browning and to be able to stick it directly in the oven. I thought I was getting that with Le Creuset but not exactly because of the hot spot.
I considered buying an 11 inch copper saute pan with a lid so I could brown the meat on the stove then place it in the oven. Of course if the copper does nothing for me in the oven then that is a waste of money.
I love the size of the Le Creuset, 6.75 quarts wide round (looks like a low casserole.)
Losing faith in cast iron cookware
I don't grease mine after every use but I make sure it is dry.
Losing faith in cast iron cookware
Try using Pampered chef mittens. The older beige ones work really well.
Losing faith in cast iron cookware
People have cooked acidic foods in cast iron for years! Yes you can cook acidic foods in bare cast iron. But it might pick up some of the iron flavor in your dish.
Losing faith in cast iron cookware
It takes many many many years to have good seasoned cast iron. The good thing about cast iron is that it will be around 100 year from now - your non-stick cookware will not last that long. There are also health concerns with non stick.
If you are new to cooking and want something good but not too expensive then try Tramontina 8 piece cookware set. It is fully clad (aluminum all the way up the sides). It can be purchased at Walmart for about $150. Make sure you get the set that is "fully clad", and not disk bottom. They also make a 12 inch fry pan and a 12 inch jumbo cooker.
You might like enameled cast iron better than raw cast iron but a good enameled version like Le Creuset is expensive.
Yes copper cooks better than cast iron but cost 15 to 20 times more. If you must have copper then look at Falk at www.copperpans.com .
A question about a copper frying pan
Now it's all making sense to me. I used to start browning in a cast iron pot but didn't like how it was cooking so I quickly transferred my food to a copper casserole and just put the copper casserole in the oven. Because I was using that approach it seemed useless to have a cast iron Dutch Oven.
Looks like the trick is to brown with copper then bake/braise in cast iron. I'm still wondering if I wasted my money buying enameled cast iron when regular cast iron is so much cheaper. I guess the only way to tell is to put something in the oven with regular cast iron and see if I can tell the difference in taste.
How much did your Mauviel rondeau costs?
Thanks Cindy,
Kimberly
A question about a copper frying pan
My Le Creuset gets a hot spot in the center when I sear the meat on the stove. It's OK in the oven. If copper really won't do anything for me then I won't waiste my money on it. I thought you got your brazier for use in the oven.
A question about a copper frying pan
Someone said copper was unnecessary for putting stuff in the oven. I'm assuming you use yours in the oven.
I recently bought a Le Creuset and I'm thinking about getting a copper brazier. Actually I would buy Falks 4.5 quart low casserole or 4.5 quart saute pan with a lid to do my brazing with. I haven't been able to find anything that cooks as good as my copper.
Have you had any problems keeping your copper clean? If the price was low enough I would probably still buy from TTF but the price would really have to be low.
A question about a copper frying pan
Between the copper and the All-Clad stainless, is there a noticeable difference in how they cook?
A question about a copper frying pan
Cindy,
Do you like your Brazier? Was it worth the money?
A question about a copper frying pan
Do you ever regret getting rid of your All-Clad?
Copper cookware - Falk vs. Bourgeat
The copper amount seems to be pretty impresive - especially if that is the amount of copper on the lid and not just the outter portion. If you look a Amazon's page you can see the amount of copper in the Cop R chef http://www.amazon.com/All-Clad-Cop-R-Chef-7-Piece-Cookware-Set/dp/B00005AL0P/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1243039173&sr=8-1
Maybe next time I go to Williams Sonoma I'll look at the lid of the Copper Core and take a photo of it with my measuring tape.
Copper cookware - Falk vs. Bourgeat
Ok. It's nice to know they admitted it's just for looks. I wish I had a cross section of the CopperCore to find out how much copper is in it. Too bad I can't afford to buy a pan just to cut it up.
Copper cookware - Falk vs. Bourgeat
The plating of copper on the exterior is the Cop R Chef. I belive the copper core has the same amount of copper which is less that 1/32nd of an inch. The cookware cooks nicely (cop r chef) but turns colors when you cook with it. It seemed as if the copper was washing off when I washed it. It fried onions really well.
Copper cookware - Falk vs. Bourgeat
The Cop R Chef has less than 1/32 inch of copper, so I suspect the Copper Core is the same.
Has anyone tried Falk's 3.0 quart Sauciere? I have yet to find anything that cooks as well as my copper. I'm thinking about getting the 3 quart sauciere - I already have the 1.5 quart Sauciere Try Me piece.
Hot spot in Le Creuset?
My new Wide Round 6.75 Le Creuset is creating a hot spot in the center. I tried frying chicken and the center pieces were burning while the outer pieces were not done.
I was so excited when I first got my Le Cresuet to be so dissapointed. Looks like I'll have to go back to using my solid copper pots. I have yet to find anything as good as my 2.5 mm stainless steel lined solid Falk copper.
Does Tramontina make Copper pans?
You are absolutly correct about the "Barazzoni - Butterfly Copper Clad". It's going to be interesting to see the price structure of this.
Does Tramontina make Copper pans?
I went to their U.S. home page that is under construction. The 4th flashing image looks like a copper set (http://www.tramontina-usa.com/tramontina.htm ). Am I looking at shiny stainless surrounded by something yellow or is that copper?
