Don't know how well the salt mill would work for pepper, but just FYI, the salt mill uses a ceramic grinding mechanism (to prevent corrosion from the salt), while the pepper mill uses a carbon steel mechanism.

Agree. I've read that some folks even use old newspaper or cardboard. Maybe ukjason could try one of those free options first, and if the results are good, consider buying or making a leather strop.

I don't think you're doing anything wrong.

When I sharpen my knives, I first use a 1000 grit Shapton Pro ceramic waterstone. That gets them sharp enough to "slash cut" paper (i.e., pretty sharp, but not super sharp).

Then, I polish the edge on a leather bench strop charged with chromium oxide. That gets them sharp enough to "push cut" paper (or ripe tomatoes).

You can probably achieve the same level of sharpness using stones of progressively finer grit, but the simple two-step process described above keeps my knives as sharp as or sharper than a factory edge.

Seriously, using a strop was a major revelation for me. It might well do the trick for you too.

The Viking pan has worked out great for me. It's my go-to pan for making pork chops with pan gravy. Very even heating, generous capacity, perfectly flat, nice solid feel, comfortable handle (and helper handle), effective pouring lip, easy to clean. My search is over!

I'd suggest trying "canned air" to get the water out. You can buy it at any camera shop. It's exactly what it sounds like -- a spray can filled with compressed air. It should come with a thin plastic tube that you can attach to the nozzle (like a can of WD-40). Stick the end of the tube into the hole and blow out the water.

As for keeping the water out, I wonder whether you could fill up the inside of the knob with something like Crazy Glue.

Hi 555732,

Just FYI, some nonstick cookware that works on induction:

Swiss Diamond (model numbers with an "i" at the end)
Scanpan CTX
De Buyer CHOC Induction
Analon Nouvelle Copper
Te-Fal

Hi CK,

I agree about the temperature "danger zone" for bacterial growth, but I suspect that the main challenge is to keep the rice acceptable to fussy Japanese consumers.

I think there are probably several of reasons that the new rice cookers can keep rice tasty for a longer period. Induction heating allows very precise temperature control, avoiding the "crunchy rice on the bottom" effect. Also, the "vacuum pressure" function may keep the rice from becoming a soggy mass.

BTW, I ran across an interesting article about high-end Japanese rice cookers published a couple of years ago in the WSJ, of all places. If you're interested, here's the link:

http://online.wsj.com/article/SB11809...

TS

If you can't get those LC bumpers easily, you can just go to any DIY store and buy some clear flexible plastic tubing (like the tubing for aquariums, but larger in diameter and with thicker walls). Just cut the tubing into rings about half an inch wide, split each ring, and pop three of them around the rim of your DO before putting on the inverted lid.

I have a Toshiba RC-10VXE 5.5-cup "vacuum pressure" induction rice cooker (Japanese model). The instructions say it will keep rice warm for up to 40 hours. Given the intense competition between Japanese electronics companies, I assume that the latest top-of-the-line rice cookers from the major manufacturers can all do the same. (Even though you said "any budget will do", I should mention that the Toshiba was pretty damn pricey -- around $500).

I've always had good experience with Cutlery and More (and I live in Japan).

Hi again, BA.

I have both Lodge and Iwachu smooth-surface frying pans -- Lodge: Signature skillets (large and small) and a Logic flat griddle; Iwachu: the curvy pan, a flat griddle, and a two-layer gyoza cooker.

IMO, the Iwachu pans aren't significantly smoother than the Lodge pans. They all have a kind of fine pebbly or sandy surface. The preseasoning seems quite similar too.

Given that you can get a Lodge pan for a good price (and free shipping) in the US, I think ordering an Iwachu pan would be kind of splurging. OTOH, Iwachu is exotic and has tons of Japanese cool factor, while Lodge is definitely in the "sensible shoes" category. Since either choice will last a lifetime, maybe the price shouldn't be too much of a consideration.

TS

The frying pan I have is the one shown in the geezergourmet link you provided. It's kind of a bowl-shaped pan with a long, curved handle. In Japan, it's sold as an "omelette pan". I actually posted about it here a while ago. If you haven't seen the thread, you can check it out here:

http://chowhound.chow.com/topics/635465

The pan you linked to at naturalimport would probably work better for steaks, since it's a more traditional design with a flat bottom and nearly vertical sides.

I also have the Iwachu ridged griddle that I posted a picture of in my first post, but really prefer the Lodge Signature grill pan. The long stainless steel handle is key for me. Since I use an induction cooktop, it stays cool to the touch so I never have to use a potholder. Also, the higher sides of the Lodge reduce spatter to some degree, and also allow the use of a splatter screen if you want.

I don't have any experience with reversible griddle/grill pans, but wonder whether there might be problems with maintaining the seasoning.

I have that Iwachu pan and really like it, but don't think it's ideal for making steaks. The rounded sides and small bottom diameter make it a bit too cramped for cooking a good-sized piece of meat.

Also, you might want to consider getting a grill pan. IMO, the ridges give you a nicer outer crust, and the dark brown stripes look nice too. I'd personally recommend a Lodge Signature grill pan, which is what I use for steaks.

If you have your heart set on Iwachu, they do make a grill pan -- more of a ridged griddle, actually. It's available from Rakuten (or Amazon Japan).

IME, the Lodge is easier to use due to it's stainless steel handle and helper handle.

Here's a picture:

Just FYI, the German company Fissler specifically states that the CookStar bases that they use on their cookware are slightly concave when cold. They are designed to flatten out at cooking temperature.

http://www.fisslerusa.com/sample/1abo...

You are cruel to post those pictures, Breadcrumbs! That lasagna looks so delicious that I'm literally chewing on my keyboard as I type.

BTW, I also use a deep rectangular stoneware baking dish for lasagna. It looks a lot like yours, but made in Italy. Love it!

Glad to hear that your pan arrived and that you find it as beautiful as I do. I personally also really like the balance of the pan and how it feels in the hand due to the long curved handle. Hope you can post your impressions after you have a chance to cook with it a bit.

Check out this classic article in the NYT by Mark Bittman.

http://www.nytimes.com/2007/05/09/din...

I have a couple of De Buyer CHOC induction frying pans and like them fine. I use mine mainly for pan frying fish and sometimes for eggs.

They are nice, high-quality nonstick pans with a pretty thick induction-capable bottom, even heating (aluminum body), and very comfortable tubular stainless steel handles. They are nothing miraculous, though. De Buyer says that the temp shouldn't exceed 250 C (about 500 F), just like other nonstick pans, and that you shouldn't use metal or sharp-edged utensils.

Even though you can use metal utensils on SS cookware, I generally prefer to use silicone or wood (especially bamboo).

BTW, many silicone and plastic utensils have a temperature rating on the package or even molded into the utensil itself. Since most cooking oils start to smoke at around 450 F (230 C), you should be fine with any utensil with a temperature rating higher than that.

PS. Barkeeper's Friend is great for keeping stainless steel cookware nice and shiny.

I have that knife, and agree with CK that it's a very good deal. I paid the equivalent of $50 on sale here in Japan, where they're made.

Keep in mind (as CK mentioned) that 7 inches is quite short for a bread knife. I use mine for slicing bagels and kaiser rolls. It's perfect for that application -- kind of a sandwich knife rather than a real bread knife. The serrations work quite well.

I've tried ceramic kitchen knives in the past, and don't really care for them. They aren't as sharp as I like to keep my steel knives, and of course, you can't sharpen them yourself.

That said, I think ceramic is a good material for a bread knife. The ceramic blade is sharp enough for even crusty bread and holds an edge longer than steel. Since you can't easily sharpen serrated knives anyway, the fact that it's ceramic becomes an advantage rather than a liability.

I'd recommend that you check out Silit Silargan cookware. Relatively non-stick (similar to Le Creuset), no PTFE (ceramic coating), can handle high heat, no seasoning required, dishwasher safe, heavy and solid, made in Germany. I have a few pieces and really like them. Here's a link:

http://www.silitcookwareusa.com/silit...

Thank you ! The site looks much, much better now.

As I recall, the pan didn't have an obvious wax or lacquer coating on it when it arrived, so I just gave it a light scrub with hot water and a natural fiber brush. Then just started using it, beginning with some pork sausages..

This is what my screen looks like after Chowhound changed to its "new look" (1600x1200 Eizo Nanao LCD monitor in portrait mode, Firefox 17.0.1).

I really don't like it.

PS. Unfortunately, the picture doesn't show the horrible jaggy font in the main window.

Lodge makes a 5-inch cast iron mini-skillet. If you season it and reserve it for eggs, it should be completely non-stick. Since it's cast iron, it should work fine on induction.

PS. You could also use an egg ring on any nonstick pan or griddle. They even come in round or square, for serving on English muffins or toast.

Just weighed it. It's 3.36 pounds.

Hi jljohn,

I have an induction cooktop, which means that pans tend to heat up in the center more than at the edges. This is especially true for cast iron due to its poor thermal conductivity and high heat capacity.

So I don't use my Iwachu pan for omelettes -- when the center of the omelette hardens up, the edges are still runny, making it difficult to flip. (This probably isn't an issue for folks who use gas because the flames and hot gasses flow up around the sides of the pan, heating up the edges.)

Induction-compatible aluminum pans work much better for omelettes on my cooktop because aluminum conducts heat out to the rim a lot faster. (De Buyer CHOC Induction and Analon Nouvelle Copper both work great for me.)

BTW, even if you use gas, you might find it worthwhile to get an induction-compatible aluminum frying pan because they have a stainless steel disk bonded to the bottom so you can scrape them on your grates with no worries.

Hope you find these comments helpful.

TS

Yes, just like pre-seasoned Lodge pans.

Thanks for your follow-up post to this old thread, EatsFats. Glad to hear that you got the flaking issue sorted out and that you like your pan.

BTW, just FYI, Japanese tawashi scrubbers are made out of tightly bundled palm fibers. They really are perfect for cleaning cast iron, IMO. Definitely nothing better for scrubbing the gunk out from between the ridges of my cast iron grill pans.

Hi CIC -- As you can see from the picture, the pan is kind of bowl shaped, with wide curved sides. I just measured it, and even though it's 24 cm (9.5") from side rim to side rim, the flat part on the bottom is only 16 cm (6.3") across. For a two-egg omelette, the 22-cm would work fine, but it would be a bit tight for 3 porkchops, IMO. -- TS

PS. I'm an American living in Japan, and definitely no expert on Japanese cuisine. Although I'm not really set up for PM conversations, I'd be happy to talk about Japanese cookware with you here at CH. TS