knet's Profile
What size roasting pan would you recommend?
I'm in the camp that uses saute/skillet for small roasts - mostly my re-purposed calphalon tri ply everyday pan which now sees more roasting action than any other. Fantastic on stove top for gravy too. I actually did manage to roast a turkey in it last year and that worked out well.
I bought a Cuisinox roasting pan but it warped and was disappointing because of the stove top warping. Now I'm thinking I'm not in any rush to buy another as most of what I will roast does quite well in the Calphalon tri ply
Survey: Telfon cookwares - Positive or Negative Impact for our culture?
1 - b negative
2 - f health followed by learning and performance
3 - h zero though admittedly I used to keep one for eggs until fairly recently
4 - k!
Calphalon Tri Ply vs Cuisinart MultiClad Pro
I don't know if it makes a difference to you but the Calphalon tri-ply is not induction ready (unless it's changed since I bought the everyday pan) and Cuisinart is induction ready. Agree with blondelle on the glass lids - that's a detracting factor for me in the Calphalon.
All-Clad Copper Core & Mauviel Stainless Steel
I'm eyeing that Mauviel copper/ss Windsor pan but for the OP's stated uses, Mauviel M'Cook would be a very good choice. I bought the saute pan and I love the responsiveness.
KitchenAid Enamel/Cast Iron Dutch Oven
I have Le Creuset but my ex did buy the KA enamelled cast iron. I used it only once, at his home, but certainly no difference in its performance.
Le Creuset Size and Shape Advice
I use the 3.5 round wide more than anything. Usually cooking for 2-3 people so if you cook for more a bigger size would be more useful. The round wide shape is the best I have found. I also have a 2.75 round but find I don't use it much since I always reach for the round wide.
Ceramic Frying pan
I have two KitchenAid hard base ceramic frying pans, about a year old now and still perfect. Stainless handle supposedly oven safe though I haven't tried that as I only use them for eggs and delicate fish. NOT induction capable though.
Suspicious All-Clad Fry Pan
I happened to stop by Williams Sonoma (Toronto) today. After weeks of 'sale' and empty All Clad shelves they are now displaying All Clad ( amazingly, with some kind of bright paper stuck to the inside of the pans) one now saying All Clad Stainless Steel Three Ply and on the other side of the store, same set up with a pan /paper label saying All Clad Stainless Steel Five Ply. I was there to pick something else up and I didn't have time to check where it is now made or prices but it looks pretty definite that there is a major change in manufacture and marketing.
Which stainless brand do you prefer?
Tramontina tri-ply is great, comes in open stock or sets
All Clad very good but I truly don't detect any difference in performance or construction in my All-Clad to the much less expensive Tramontina
Recently fell a bit in love with Mauviel which is a lot more expensive - not necessary but so very nice to own
Which stainless steel pan to buy? (in UK)
All Clad is available; some Le Creuset stainless used to be available but may be discontinued and you can probably get Mauviel SS in the UK but otherwise not a good selection in the UK. Some on line places that do a line in All Clad but it's way more expensive than in North America. I'd probably try for Mauviel out of France.
Still cookware obsessed and looking for new - even flimsy - justification to buy
Diamond Dave - then it's official. I'm obsessed. I'd buy. It's beautiful!
What to Replace AC 3.5 qt Sauce Pan with
Mine is the SS version as well but I have no trouble with the dimensions and it's a very versatile pot. I love the double handles.
What to Replace AC 3.5 qt Sauce Pan with
Agree with cutiepie - what about the All Clad SS soup pot. It's called a soup pot but it's really just a 4 qt sauce pan with two loop handles.
Knife help, please?
Another vote for Victorinox. I use Globals but I always have at least 2 -3 Victorinox around for travelling; for giving to new cooks and for those guests who are NOT allowed to touch my other knives.
Congratulations on your decision to start a healthier lifestyle.
Buying a second All Clad Frying Pan - Need Some Advice
IN case you are anywhere close to a Divertimiento shop in the UK they do carry some All Clad. I'd still recommend having it brought back from the US just because it's crazy expensive in the UK, but you should be able to see and handle a few of the All Clad pieces
Still cookware obsessed and looking for new - even flimsy - justification to buy
Ok I'll take one for the team and be the first out there on Hoarders - Cookware Edition!
I can find a nice ( loving and less fickle ) home for a thing or two I guess if that's what keeps the tv cameras out of my little condo kitchen dangerously creaking under the weight of my cookware hoard!
Still cookware obsessed and looking for new - even flimsy - justification to buy
Bless you Blondelle, that's the kind of justification I am after. "Collector" sounds so much better than hoarder!
Still cookware obsessed and looking for new - even flimsy - justification to buy
Yep - I am now a fully enabled cookware hoarder!
I can scrounge around and maybe come up with a mixing bowl that I could part with...
Still cookware obsessed and looking for new - even flimsy - justification to buy
Cooking needs are hopefully not as evolved as they will be in a lifetime but pretty evolved. This ain't about need - it's about lust! I could maybe find it in my heart to give something up - maybe start with the unused garlic press and see if I can work up to saucepan!
Still cookware obsessed and looking for new - even flimsy - justification to buy
I know it's unnecessary. I know it may even be wrong. It's not that I don't love all of the ( many, many) pieces in my kitchen already but since buying my first piece of Mauviel M'Cook stainless early this year I find myself daydreaming about buying more. Just the roaster, I tell myself. Maybe the roaster and a saucepan.....
Stocked to the rafters with All Clad, Tramontina tri-clad, de Buyer, bare cast iron, Le Creuset enamelled cast iron and even a hold over Calphalon tri-ply everyday pan - can this new love be indulged? Is there a saturation point even for the cookware obsessed who gather on this board?
Just how much is 'TOO MUCH' cookware?
All Clad Stainless Steel Discontinued?
I am in the 1% then. Never found the AC handles an issue. I have several pieces of AC, also de Buyer, Tramontina, Mauviel and no handle issues with any. It's just a non-issue to me but clearly I am in a VERY small minority in that regard - I'm starting to feel lonely over here!
Cast iron skillet and steak
I'd say the heat is too high. I go medium high for steak and I get a nice sear, perfect medium rare and clean up is easy enough - a little hot water, brushing, and finish off with a swipe of oil
All Clad Stainless Steel Discontinued?
Yep all of my SS All Clad is fully induction compatible
Hey Sharp Knife Nerds--What About Flatware?
uh oh CK it's that obsessive compulsive knife sharpening disorder again. Now you KNOW you just want a reason to sharpen something else!!
Best 12" chef/saute pan?
Could be. I've had my Tramontina about 3 years now so not sure when or why the name change happened. Either way it's a great saute pan for a great price
Best 12" chef/saute pan?
Agree with Chem on the Tramontina "Jumbo Cooker" which is actually a traditional saute pan and who knows why they call it a Jumbo Cooker instead? I imagine it's because they call their frying pans 'saute pans'.
Regardless of Tramontina's naming difficulties, the jumbo cooker is a beautiful saute pan with the performance and construction of All Clad without the price. I have it ( and every other Tramontina piece)
How to prevent stuff from sticking to my "well seasoned" cast iron skillet
two skillets would work. I would do that if I was cooking two 'sticky' foods. But I also use CK's method of hot water and a brushing. My skillets are well seasoned and I don't honestly believe much of the seasoning - if any - is lost that way. Even if it's not a particularly sticky food I do the hot water or the kosher salt method anyway to clean and never had any issues
Cookware--Shiny & New vs. Vintage & Used
Variant #1 - Have bought both new and used; have also given or been given pieces. I've never given it a moment's thought - once it's mine, it's mine.
Variant #2 - That would be a decision of price and performance for me. If the vintage was less expensive and toasted as well, no thinking involved.
Variant #3 - not really sure what kind of vintage cookware could require a moment's more maintenace ( cast iron is the only example I can come up with and new cast iron would also require maintenance) BUT I never make decisions based on ease of maintenance unless there's something really, really extreme involved in maintenance.
Variant #4 Open to the possibility though hard to think up an example
Variant #5 I have in fact searched out other vintage pieces based on my experience of something I already own and value so I guess the answer is the value doesn't get compartmentalized. I don't get nostalgic about the vintage pieces I own any more than the newer pieces but if something works well in my kitchen and if there is a need ( let's face it for most of us need is better defined as want when it comes to reasons to buy more cookware) I would make the new/old decision based on what the need is.
Variant #6 - Nope. I would only judge the outcome. A good cook gets to know his or her equipment to the point that he can control outcomes. On the other hand a poor cook doesn't get any better whether the cookware is old/new/battered/cared for.
Have to say though that Variant 6 always makes me laugh when it comes up - turn it around and ask whether shiny, new and even matched cookware would somehow detract from the food if the food was prepared by an absolutely great cook who just happened to like shiny??
Tramontina Tri-Ply vs. Kirkland Signature Pots and Pans
Both look like excellent choices and I speak from experience on the Tramontina. Two things to consider - do you envision using the pieces of either set more often? I think you favour Kirkland in that aspect ( though Tramontina has a casserole as well as open stock) and since the Kirkland has copper - won't work for induction. So if you intend to use induction now or anytime in the future the Tramontina would be a better choice
Do you reuse your parchment paper? If so, when do you retire it?
No re-using here either. I will re-use in a single baking session as long as the paper is holding up but it always gets discarded afterwards. I did buy a Silpat and I tried hard to like it but I just don't.
