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2013 Christmas presents for the cook and the kitchen


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#31 rotuts

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Posted 15 October 2013 - 03:21 PM

sorry.  you continue to be mistaken.

 

mine are and were.  and continue to be for High Level Cooking.  and im sorry i did not indicate the pictures I was looking for were not from you.

 

MY Bad.

 

this is an odd rant:

 

""  if you got them in France in the '80s then they were tin. ""

 

very odd.



#32 sigma

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Posted 15 October 2013 - 03:24 PM

Enjoy your forum, Gresham's law remains in full effect. 



#33 Robenco15

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Posted 15 October 2013 - 03:48 PM

 

""  if you got them in France in the '80s then they were tin. ""

 

well, they are not tin.  they are nickel.  nothing probable about it.

 

Lets review:  1) were you there?   2 ) were you even born? 3) can you actually be that !#)#%$_^@(#$^#?

 

I guess so.

 

I do have some pans which i did not mentions three sauciers  that are tin lined.  and hammered  never use them.

 

hammering stopped as it caused deafness. :raz:

 

you could, look closer at the Pan   

 

Or Not.

 

 

:raz:

 

 

I don't see the reason for your odd rants, your accusations about my age, your requests for pictures (of what?)  If they are nickel, great, they are nickel.  I am only speaking from my experience trying to help by suggesting that somebody look other than at skillets when considering copper since they were never really made for high level cooking other than in the dining room.  

 

 

I'm with you for the most part.

 

I don't understand why you recommend against copper skillets with SS lining (2.5mm copper). Won't it heat up quicker and retain heat better than any other material? And any other skillet I'd be interested has stainless steel lining.

 

I am not interested in tin lined pans as retinning is not something I'm interested in having to do. Thanks for your advice!



#34 rotuts

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Posted 15 October 2013 - 03:59 PM

my pans from the '80's were nickel lined.  im guessing that changed to SS at some point  SS is fine.

 

get the pan i recommended.:

 

the one you see in the pic. above.  i love it.

 

if you still have some funds, consider the 'dual purpose' pans that have copper and work both on Induction and gas/electic/

 

also the 

 

http://eshop.e-dehil...3_270-1201.html

 

mine is 9 1/2 " diameter by 5 " deep

 

if you still have funds:  the future is in the induction with some copper in them.

 

still flush?   go have a nice dinner.

 

not done yet?

 

the larger 'fry pan'   the larger "stew-pan"

 

go for induction capable.

 

Id do that now.


Edited by rotuts, 15 October 2013 - 04:00 PM.


#35 rotuts

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Posted 15 October 2013 - 04:06 PM

Robenco15

 

if you go back to D's  would you consider taking a few snaps?

 

Id love it  ( mostly )

 

:biggrin:



#36 Robenco15

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Posted 15 October 2013 - 04:30 PM

Robenco15

 

if you go back to D's  would you consider taking a few snaps?

 

Id love it  ( mostly )

 

:biggrin:

 

 

oooooooooooh. I'm sorry. Now I understand. I went to their website and put items in the online shopping cart and went through to see how much it would all cost with shipping. I didn't actually go to the store. Sorry about that. Wish I went to the store.

 

Is the only reason you are recommended the induction models because then I can use them for gas stovetop and induction? I don't really ever plan on having induction stovetops, or whatever they are.

 

Why do the saucepans heat up your kitchen but the other copper pans don't? I was really set on copper saucepans.



#37 rotuts

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Posted 15 October 2013 - 04:44 PM

"" I don't really ever plan on having induction stovetops ""

 

nether did I.  But I Grew Up.  have only a single induction plate.  thanks to the Lunch Ladies.

 

the heavy copper sides of the sauce pans radiate a lot of heat to the kitchen rather than to the innards of the Pot in question.

 

it takes 'forever' for those pots to heat 'boil' water for that reason.   the skillet has much shorter sides.  Anyone with one of these

 

tall stock pots better have some time on their hands and a few $$ for their energy bill.  remember these are stunning but historical items:

 

Free Copper, Free Energy, Cheap Help Eager Co-Workers in the Kitchen for clean up ...

 

I still love them and am great-full I have them.  the 'casserole' pot is used on the top of the stove for browning then goes into the oven so not too much  loss there on those tall-ish sides.



#38 Smithy

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Posted 15 October 2013 - 07:59 PM

So, Shel...are you having fun yet? :-)

I haven't seen you express interest in something like a dehydrator, but given the produce in your area I'll throw that out for consideration.

With regard to the copper pan (I'm almost sorry to bring it up): remind us what kind of heat source you have? If electric coils or radiant heat, the copper may not make much of a difference except looking pretty. If you're using flame, which has nearly instant variability, then copper may make some sense.

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#39 Robenco15

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Posted 15 October 2013 - 08:23 PM

So, Shel...are you having fun yet? :-)

I haven't seen you express interest in something like a dehydrator, but given the produce in your area I'll throw that out for consideration.

With regard to the copper pan (I'm almost sorry to bring it up): remind us what kind of heat source you have? If electric coils or radiant heat, the copper may not make much of a difference except looking pretty. If you're using flame, which has nearly instant variability, then copper may make some sense.

 

Yeah Shel, sorry what happened to this thread. Smithy brings up a good point. I may be looking at copper pans but since I currently have electric coils there is no way I will be buying any copper until I get a gas stovetop.

 

I posted a reply in your All Clad thread that you saw so maybe that was helpful in this discussion! Regardless, sorry this thread got hijacked.



#40 dcarch

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Posted 15 October 2013 - 08:27 PM

It does not matter what your heat source is, cooper will cook more evenly and faster than all other metals, including aluminum. Silver can be better, if they can make silver cookware.

 

Copper cannot heat up your kitchen more than other metals. Your stove does. How hot your kitchen gets is dependent on how many BTUs your stove puts out. Cooking with copper will keep your kitchen cooler because it uses heat more efficiently.

 

dcarch


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#41 Robenco15

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Posted 15 October 2013 - 09:16 PM

Forget France. Forget Amazon. And forget Mauviel. This is where I will be purchasing my copper cookware - http://www.previninc...shop/index.html

 

Mauviel Fry Pan and the rest Matfer Bourgeat. In a year or so...


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#42 weinoo

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Posted 16 October 2013 - 04:20 AM

These guys make some nice dehydrators...Excalibur.

 

Just think of those long walks with Toots and you bring along your own dried fruits.


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#43 rotuts

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Posted 16 October 2013 - 05:03 AM

Robenco15

 

great site, thanks

 

 

dcarch

 

you are indeed correct that its the heat source that heats up the kitchen  my point about the heavy cooper pots is they take longer to heat up their contents as they radiate more heat to the kitchen than other pots w less conductive sides.  the side do not entrain any heat from the stove, they give it up.

 

cool kitchen think induction top.

 

ed: meant pots.  with the thick copper sides.  my 7 1/4 " (Circ) x 4 " used to be used for cooking and mashing potatoes etc.  its 2320 grams.  the side do add energy to the water, they also loose a lot of energy to the environment.

 

the cheap  inexpensive IKEA pot of the same volume now does this work on the induction plate. it gets the potatoes to temp very quickly.  its true the sides eventually reach equilibrium with the water. but time to bring that water " to the boil "  one pot vs the other is quite different. the copper on is still a joy  ( of sorts ) to use.  the IKEA  much less so.  but Im after the pots contents sometimes.  toot  sweet.

 

more so in a cold kitchen.


Edited by rotuts, 16 October 2013 - 05:19 AM.


#44 Paul Bacino

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Posted 16 October 2013 - 07:05 AM

 

Forget France. Forget Amazon. And forget Mauviel. This is where I will be purchasing my copper cookware - http://www.previninc...shop/index.html
 
Mauviel Fry Pan and the rest Matfer Bourgeat. In a year or so...


I like the site Robenco15 -- but for the fry pan, I'm really liking the French Black Steel
Its good to have Morels

#45 rotuts

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Posted 16 October 2013 - 08:08 AM

French Black Steel 

 

its on my list.  and it can be 'conditioned'

 

the pan i enjoy so much is only good and at its best for a few things.  It's never established detente with eggs.  and its from

 

France !

 

( at least in my hands ) 

 

I think PB is correct:

 

something like this;

 

http://www.amazon.co...=pd_sim_sbs_k_1

 

 

 

requiring loving care.  it likes eggs ( eventually ) its web site says, or at least might get a long with them. and might be partial to Induction too.



#46 Robenco15

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Posted 16 October 2013 - 09:52 AM

 

Forget France. Forget Amazon. And forget Mauviel. This is where I will be purchasing my copper cookware - http://www.previninc...shop/index.html
 
Mauviel Fry Pan and the rest Matfer Bourgeat. In a year or so...


I like the site Robenco15 -- but for the fry pan, I'm really liking the French Black Steel

 

 

I have never heard of that French Black Steel before. It looks interesting but I'm pretty set on the copper. I like the Mauviel compared to the Matfer Bourgeat because of the handle and the size. The closer to 12 inches the better.



#47 Robenco15

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Posted 16 October 2013 - 12:37 PM

Now I don't know if I like the Matfer Sauteuse or the Falk Sauciere. I also see that on that site (Previn), the capacity listed for the Matfer sauteuse at 3.2 quarts differs from other online retailers (they say 2.75 quarts). I want at least 3 quarts for my sauciere. But the Falk is 2.5mm thick, TOTAL. It is 2.3mm of copper and .2mm of stainless steel. No idea if that matters but the Matfer Bourgeat is listed at 3.1mm thickenss (even if that is total, I'm sure there is at least 2.5mm of copper). The sauteuse thing is weird, I really like the look of the Falk, but losing out on copper thickness troubles me.



#48 rotuts

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Posted 16 October 2013 - 12:45 PM

you wont notice those thickness differences.  you will notice how the handle relates to the balance of the pot : one will feel better to you as you use it over the other

 

but its probably impossible to get a feel for both pots at the same time.



#49 Robenco15

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Posted 16 October 2013 - 03:05 PM

Yeah and actually, if Mauviel says it is 2.5mm thick, then it probably is 2.3mm of copper since you the stainless steel has to account for some part of the thickness. The Matfer Bourgeat seem to be the only ones whose copper is thicker....



#50 Shel_B

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Posted 16 October 2013 - 04:06 PM

Yeah and actually, if Mauviel says it is 2.5mm thick, then it probably is 2.3mm of copper since you the stainless steel has to account for some part of the thickness. The Matfer Bourgeat seem to be the only ones whose copper is thicker....

 

I don't recall if I specifically checked Mauville, but I did check a couple-three other brands of stainless lined copper pots, and while they did say the thickness was 2.5, closer examination of the specs indicated that the copper was 2.3mm and the stainless was .2mm.

 

One site said that all stainless/copper comes from the same source, and that it all meets the same specs.

 

FWIW ...


.... Shel


#51 Robenco15

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Posted 16 October 2013 - 04:12 PM

 

Yeah and actually, if Mauviel says it is 2.5mm thick, then it probably is 2.3mm of copper since you the stainless steel has to account for some part of the thickness. The Matfer Bourgeat seem to be the only ones whose copper is thicker....

 

I don't recall if I specifically checked Mauville, but I did check a couple-three other brands of stainless lined copper pots, and while they did say the thickness was 2.5, closer examination of the specs indicated that the copper was 2.3mm and the stainless was .2mm.

 

One site said that all stainless/copper comes from the same source, and that it all meets the same specs.

 

FWIW ...

 

 

Thank you for sharing! Yes, I've also read that since Falk invented the method to line copper with stainless steel, every pan that does it is basically using their exact process so they are technically all the same.



#52 Shel_B

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Posted 16 October 2013 - 04:28 PM

 

 

 

 

Oops.  That is unfortunate.  But the clearance prices might be attractive.  And as to recourse, has anyone ever had a problem with a Falk pot?

 

I use copper for sauces and risotto, such as hollandaise this past weekend.

 

 

The clearance prices are, indeed, attractive.  Very good!


.... Shel


#53 mgaretz

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Posted 16 October 2013 - 04:58 PM

Do you have good grill/BBQ? One of my favorite new things (that I resisted buying for myself so my sweetie got it for my birthday) was a Traeger pellet grill/smoker. I love it and we cook all kinds of things on it: ribs, chicken, hot smoked salmon, wood fired pizza, pulled pork, homemade pastrami, smoked pork chops, smoked pork tenderloin, roasted veggies, potatoes and more.

#54 Porthos

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Posted 16 October 2013 - 05:06 PM

A quick question about durability and putting copper into the dishwasher. I have never looked at copper cookware. I am hard on my cookware and I put it all through the dishwasher. Does copper (2.5 mm) hold up to less-than-delicate handling? Can it reasonably go into a dishwasher?


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#55 Shel_B

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Posted 16 October 2013 - 05:23 PM

Do you have good grill/BBQ? One of my favorite new things (that I resisted buying for myself so my sweetie got it for my birthday) was a Traeger pellet grill/smoker. I love it and we cook all kinds of things on it: ribs, chicken, hot smoked salmon, wood fired pizza, pulled pork, homemade pastrami, smoked pork chops, smoked pork tenderloin, roasted veggies, potatoes and more.

 

Don't have a place to store or use it.


.... Shel


#56 DiggingDogFarm

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Posted 16 October 2013 - 05:24 PM

I don't think that fragile copper cookware would survive my kitchen very well. :blush:

 

Why not consider a BellaCopper diffuser and use that in conjunction with premium and durable stainless steel pans such as Demeyere?


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#57 dcarch

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Posted 16 October 2013 - 05:35 PM

A good remote read (non-contact) infrared thermometer has been very useful for my cooking.

 

dcarch



#58 JoNorvelleWalker

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Posted 16 October 2013 - 07:59 PM

A quick question about durability and putting copper into the dishwasher. I have never looked at copper cookware. I am hard on my cookware and I put it all through the dishwasher. Does copper (2.5 mm) hold up to less-than-delicate handling? Can it reasonably go into a dishwasher?

 

I would not put any kind of copperware in the dishwaher.  Nor iron, which is what the Falk handles are made from.  My falk pot cleans easily with dish soap or (if it really needs it) Barkeeper's Friend.



#59 Robenco15

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Posted 16 October 2013 - 08:32 PM

 

A quick question about durability and putting copper into the dishwasher. I have never looked at copper cookware. I am hard on my cookware and I put it all through the dishwasher. Does copper (2.5 mm) hold up to less-than-delicate handling? Can it reasonably go into a dishwasher?

 

I would not put any kind of copperware in the dishwaher.  Nor iron, which is what the Falk handles are made from.  My falk pot cleans easily with dish soap or (if it really needs it) Barkeeper's Friend.

 

 

You like your Falk? I am looking at their 3qt (or is it 3.5qt?) saucier. I like all of there stuff besides their fry pan, but it all seems to be the most expensive between Mauviel and Matfer Bourgeat. I figure I can get some from Mauviel, some from Matfer, and some from Falk and end up with everything I want and save as much money as I can as opposed to buying them all from Falk. I would probably get the Falk signature line with the stainless steel handle. I like the angle of it more than their classic iron handles.



#60 JoNorvelleWalker

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Posted 16 October 2013 - 10:21 PM

I have the 1.5 quart sauciere and I like it very much.  I've had it for a couple years.  If I had a spare $199 I'd consider the 2 quart sauciere.  Anything bigger would be too heavy for me to use.  You may be stronger or have more mouths to feed.  The iron handle is pretty and practical, and there's been no trace of rust.  I did not know about the stainless steel handles until just now.