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Resisting warp, sticking, and avoiding klutzy fry pans w/induction

Actually, I wonder whether you might want to consider De Buyer Prima Matera. The 11-inch frying pan is very pretty and a joy to cook with. It's nice and solid but not too heavy -- significantly lighter (1.6 kg for the 28-cm [11-inch] size) than De Buyer Carbone Plus carbon steel (2.1 kg @ 28 cm) or Demeyere Proline 5 (2.4 kg @ 28 cm). It has a comfortable, easy-to-grip handle. Nice even heating, super responsive. On the downside, it doesn't have a pouring rim, is kind of a pain to keep shiny (if that matters to you), and is quite pricey.

1 day ago
tanuki soup in Cookware

Resisting warp, sticking, and avoiding klutzy fry pans w/induction

I have the Demeyere Proline 5 in the 12.6-inch size. It is quite heavy and rather ungainly, even with the helper handle. OTOH, it really does heat remarkably evenly IME.

1 day ago
tanuki soup in Cookware

Resisting warp, sticking, and avoiding klutzy fry pans w/induction

Hi Ray,

I haven't really been keeping a close eye on the market here in Japan, but the Panasonic "All Metal" units are universally available. I don't really see the benefit though: the efficiency is significantly reduced with copper and aluminum. OTOH, I'd really be interested in upgrading to one of those multizone units, but haven't seen any around yet.

TS

1 day ago
tanuki soup in Cookware

Resisting warp, sticking, and avoiding klutzy fry pans w/induction

Oh, forgot to mention -- quite inexpensive too.

Aug 30, 2015
tanuki soup in Cookware

Resisting warp, sticking, and avoiding klutzy fry pans w/induction

Carbon steel frying pans work GREAT on induction. After a very quick and easy seasoning process, they are as nonstick as cast iron, but lighter, more responsive, more even heating, and smoother (which helps avoid scratches).

Aug 29, 2015
tanuki soup in Cookware
1

Just found out about De Buyer Carbone Plus carbon steel pans with a 'stainless steel cold handle'

I love carbon steel frying pans, but don't really care for the thin and flat stamped handles that they are usually fitted with.

This De Buyer line (which I didn't even know existed until today) has the same tubular stainless steel handles that I really like on my De Buyer CHOC Induction pans.

Could they maybe be the perfect carbon steel frying pans???

http://www.debuyer.com/en/products/ca...

Aug 28, 2015
tanuki soup in Cookware

Learned something interesting [?] about Fissler Original Pro pot lids today...

For me, the main reason this little trick is so handy is that there is so little counter space in my small Japanese kitchen. I often ended up having to hold the damn lid in my hand. Doh!

Aug 04, 2015
tanuki soup in Cookware

Learned something interesting [?] about Fissler Original Pro pot lids today...

Yeah, I also thought about the condensation issue, but a quick shake of the lid after removing it should get rid of most of the water. If you're going to leave the lid off for a while, the first (horizontal) position won't develop any addition condensation.

In any case, just to "twist your tail" a bit, I'd point out that a couple of drops of water aren't a big concern with an *induction* cooktop. Just a quick wipe, as you would for the counter top. Actually, you could even put a towel or wash cloth under the lid to catch the drops as you continue to cook.

Jul 31, 2015
tanuki soup in Cookware
1

Learned something interesting [?] about Fissler Original Pro pot lids today...

I tried it on two different pots, and the lids were pretty securely held in both positions. You wouldn't want to bang your arm against the lid, but stirring the contents of the pot would be fine.

Jul 31, 2015
tanuki soup in Cookware

Learned something interesting [?] about Fissler Original Pro pot lids today...

I went to the Fissler outlet store today, and the friendly sales lady showed me a cute design feature of the Original Pro line that was a revelation to me (even though I own 5 or 6 Fissler OP pots). The pictures pretty much say it all.

Jul 31, 2015
tanuki soup in Cookware

Sharpening knives at 16 degrees - Doh!

I should have done this to my Shapton Pro waterstone years ago.

Tools required: protractor, ruler, Sharpie
Time required: 1 minute

Sure, you don't need it all the time, but it's nice to be able to double-check the angle with a quick glance, especially when sharpening unfamiliar knives with different blade heights.

Jul 11, 2015
tanuki soup in Cookware

Need a nonstick pan recommendation for an induction range

I've used a wide variety of nonstick pans on my induction cooktop (T-fal, Infinite Circulon, Anolon Nouvelle Copper, De Buyer, Swiss Diamond, etc.), but what I'm using now and like very much is the Le Creuset nonstick.

Jul 06, 2015
tanuki soup in Cookware

Great Induction Deep Fryer for $40.00!

I love induction for deep frying! Fast, accurate, convenient, and safe. On my (Japanese) cooktop, you can just put a pot of oil on the burner, push the "tempura" button, set the desired oil temperature, wait for the cooktop to beep, and drop in the food. The cooktop automatically maintains the set temperature. Since there is no open flame, there is no risk of a fire from spilled or spattered oil. In fact, I always deep fry with the pot placed on a sheet of old newspaper covering the entire glass cooktop. The newspaper catches any spattered oil, so cleanup is as easy as removing the pot, crumpling up the newspaper, and giving the cooktop a quick wipe. (This works great for making Southern fried chicken in a cast iron frying pan too.)

Jul 04, 2015
tanuki soup in Cookware
1

Handy knife-sharpening accessory - Why didn't I get one of these years ago?

Hi CK,
I see your point and definitely don't expect to use it after every sharpening session. However, after happily sharpening my knives for a couple of years now, it's nice to be able to actually look at the edge and confirm my subjective impression that I'm doing it right ;-) I'm relieved to say no microscopic chips, no micro-serrations, and no signs of inadvertently forming a new (less acute) primary bevel.
I think such a loupe would be a very valuable tool for beginners who are just starting to try their hand at sharpening, and also for more experienced folks to check things like asymmetrical bevels.
TS

Jun 20, 2015
tanuki soup in Cookware

Handy knife-sharpening accessory - Why didn't I get one of these years ago?

I just got a cheap little 20X jeweler's loupe. You can buy one of these things for just a couple of bucks on Amazon. It really lets you see EXACTLY what's going on at the edge of your blade - before and after sharpening. A really handy little thing to toss in with your knife sharpening stuff, IMO.

Jun 20, 2015
tanuki soup in Cookware

Something to think about next time you're sharpening your knives

Yaskawa industrial robot bushido project. Video here:

https://youtu.be/O3XyDLbaUmU

Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

Hi again, Me8tball

Glad to hear you're enjoying your new stone. I'm definitely no expert, but my method is to push the blade over the wet 1000 stone maybe 5-10 times per side with light, even pressure from heel to tip. That gives me a "slice-cut" edge. Then I pull (of course!) the blade over the leather strop from heel to tip the same number of times with moderate pressure (pushing down probably 3 or 4 times harder than on the stone). This gives me a "push-cut" edge.

My strop is just a smooth leather belt that I bought at a discount clothing shop and glued to a piece of wood and added some legs (see pic). I rub a small block of green chromium oxide on it now and then to give it a green tinge.

Just a guess, but I wonder whether hanging the belt from a chair prevents you from applying enough pressure, maybe?

Hope you find this info helpful. If you're still not getting the results you want, there are many REAL experts here a Chowhound who should be able to set you right. Heck, they even managed to teach ME how to do it ;-) Have fun!

TS

May 22, 2015
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Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

Hi Me8tball,

Hope you enjoy your new stone! To answer your questions, I use my Shapton Pro stones only for stainless steel knives (coincidentally, including a Misono UX10). Still working great, with no dishing or clogging up. Unfortunately, I don't have any experience with the Shapton Glass stones. Sorry I can't be of more help. Have fun!

Tanuki Soup

May 21, 2015
tanuki soup in Cookware

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Thanks for the compliment, but I actually just snagged the pix off the Interwebs.

May 20, 2015
tanuki soup in Cookware

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Hi Ray,

I think you're on the right track. The vast majority of the Japanese people at my office eat a Japanese style "bento" (box lunch, usually with rice, fish/meat/chicken, and vegetables), either prepared at home, bought on the way to work from 7-11, or picked up from the bento sellers who set up a big table in the lobby during lunch hour. The bento is always eaten with chopsticks. Others eat noodles of some sort (zaru soba, ramen, pasta salad, etc.) or rice balls. A few people eat sandwiches, but it seems to me that their sandwiches are almost always purchased pre-made from a bakery. Actually, I don't recall ever seeing a Japanese person at my office eating a sandwich that they made themselves. Guess they don't really need a sandwich knife, huh?

Tanuki Soup

Pictures of a typical 7-11 bento and shelves of lunch offerings on display at a 7-11 store.

May 20, 2015
tanuki soup in Cookware

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Hi Ray,

First off, I should probably clarify that even though I've lived in Japan for many years, I was raised and educated in the US. So, as a single American expat, I can't really offer any profound insights into the Japanese psyche or even describe what goes on in typical Japanese kitchens.

That said, I actually bought the Shun Classic for use as a bagel knife. The blade seems to be just about the right length and also wide and stiff enough for spreading cream cheese. I might also use it for making garlic bread.

As for Shun, you probably know that they're produced by the big Japanese knife company KAI. Almost all the inexpensive stamped stainless steel knives with plastic handles you see in Japanese supermarkets and "K-mart" type stores are made by KAI. They're of quite good quality, comparable to maybe say Victorinox Fibrox knives.

Shun is one of KAI's high-end brands, which to my knowledge wasn't sold in Japan until very recently (kind of like Lexus cars, which were sold in the US for 15 years before the badge appeared in the Japanese market). I actually bought a Shun Classic nakiri 2 or 3 years ago, but had to order it from Amazon US and pay for overseas shipping back to Japan.

Amazon Japan now offers a pretty good selection of Shun Classic knives, but none of the higher-grade lines.

Hope you find this information interesting.

Tanuki Soup

May 18, 2015
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1

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

I may be a bit late to the party, but I live in Japan and ordered a Shun Classic serrated utility knife from Amazon Japan last Saturday. It arrived on Sunday afternoon. I thought it might be a reverse import from the USA, but all the paperwork in the Shun box was in Japanese.

May 17, 2015
tanuki soup in Cookware

Looking for stainless stainless steel cookware

For saucepans and stockpots, my favorite is Fissler Original Pro. For frying pans, Demeyere Proline 5 Star. Both work great on my induction cooktop.

May 06, 2015
tanuki soup in Cookware

Strong tongs with silicon grippy thingies

I like Cuisipro silicone locking tongs.

Apr 01, 2015
tanuki soup in Cookware

Poll: Favorite everyday glassware?

Another vote for Duralex Picardie. Love them!

Mar 20, 2015
tanuki soup in Cookware
1

Ball whisk - my new Precious!

PS. One other advantage I forgot to mention is that you can reach right into the corners of whatever container you're whisking in (like a large Pyrex measuring cup). Also, you can't really tell from the picture, but the individual tines aren't all the same length. The tines on one side are longer than those on the other, so the working end is beveled at a convenient angle for mixing.

Mar 20, 2015
tanuki soup in Cookware

Can Cast Iron crack my Induction cooktop?

Glad you found the information you needed. BTW, carbon steel pans also work GREAT on induction.

Mar 20, 2015
tanuki soup in Cookware

Can Cast Iron crack my Induction cooktop?

I actually use newspaper when making tempura (to catch any oil spatter), and also rely on the heat sensor function of my cooktop. Every Japanese induction cooktop I've seen has a special "tempura" mode to keep the oil at 170-180 degrees C. The first couple times I used it, I also confirmed the temperature with an IR thermometer gun.

Mar 20, 2015
tanuki soup in Cookware

Can Cast Iron crack my Induction cooktop?

According to Sur La Table, Silpat silicone baking mats are rated to 500 degrees F. The IH mat in the picture I posted is rated to 230 degrees C, which is 450 degrees F. For comparison, I make tempura at 350-360 degrees F.

Mar 20, 2015
tanuki soup in Cookware

Can Cast Iron crack my Induction cooktop?

You might be interested to know that here in Japan, where induction (IH) has been popular for many years, you can buy silicone "IH mats" to stick onto your induction cooktop. They sell a wide variety of them at every home goods store. If you do a search for "IH mat" (in Japanese) at Amazon Japan, you'll find dozens of choices.

Here's a picture of a typical silicone IH mat sold in Japan.