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That particular All-Clad pan is big and heavy so it’s challenging to toss or flip stuff around. If the kid is beefy and regularly cooks for a crowd, it might be a good pan for him. IMHO, the mother of all pans would be either a wok or a cast iron skillet. Both are inexpensive and would teach the kid about how to season a pan and how to cook in a way that respects that seasoning. You could get him both of those and a copy of Kenji's The Wok for a lot less than that pan. I've ordered quite a few items from that factory sale website and haven’t been disappointed. It’s great if you happen to spot something you’d like but not so much when you have something specific. My only miss was a pan that turned out to be both bigger and heavier than I needed. Nothing wrong, just a bad choice on my part.

Yes, we are 1/2 mile from it, and are going tomorrow I think. We were able to get into the Cathedral. The line was long, but it moved quickly, and once you are in, it was not crowded. It’s just stunning. Here are some photos. The crown of thorns is on display behind this gold screen for Holy Week. Then we stopped by Shakespeare and Company for my niece. She looked at a bunch of stuff but did not end up buying anything. And walked around for a bit before stopping in for a late lunch at Cafe de Flore because my niece wanted to see it. Most of us had omelets except my sister, who just got a salad and nephew, who had a charcuterie board We did some more walking around to enjoy the beautiful blooms in the gardens Niece and nephew got crepes from a little stand Unfortunately my nephew then tweaked his knee, so we had to cut our evening short and head back to the apartment. Hopefully he will be better by tomorrow so we can resume our adventures.

Apart from having a very large volume that, like you, I have little need for (not no need), the heating is very uneven, at least on my stove. The outer aea of the cooking surface on these large diameter pans is substantially cooler than the area closer to the center resulting in uneven heating and cooking. This means paying closer attention to the cooking process and sometimes voving items from the center to the outside of the pan. Such a pan would be fine when used in an oven.

Is it this pan? If so, it looks like the sort of sturdy pan that could be used for everything. However, I have one of their 6-quart saute pans and rarely use it because it's so big. Depends on how many people one is cooking for. My 3-quart saute pans get a lot more use. As to your final question: every one of my All-Clad pans has been bought from their Factory Seconds sales, and I've never detected a flaw in them. I've been pleased to have them.

Last week we had some hot weather so I mixed up half batches of the Blueberry + Omani Lime Ice Cream from The Flavor Equation by Nic Sharma and the Lemon Verbena Sherbet from Bestia by by Ori Menashe and Genevieve Gergis. Both are good but don’t really complement each other. The blueberry and Omani lime is a favorite and a repeat. I’ve also made it as popsicles. It’s made with kefir or buttermilk for a light tang. The lemon verbena sherbet came out right on the edge of being too floral/soapy. Likely operator error as I always think more herbs are good and might have packed the leaves more than “lightly” when measuring. I think a straight fruit sorbet would be a better partner for it than the blueberry ice cream. I was thinking mango but The Flavor Bible recommends apricot with lemon verbena so maybe I’ll repeat it when apricots are in season.

Thanks for that recommendation, @blue_dolphin. Some of the dishes you've cooked are from recipes I've bookmarked but not tried yet. I especially love this header in the Table of Contents: 😄

Resurrecting an old topic as I think there have been a number of books that fit this category and while I also used to scoff at many of them, I’ve found they can be useful for me when I’ve gotten into a cooking funk. Ali Slagle's 2022 I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes (eG-friendly Amazon.com link) comes to mind. I cooked a ton from it when it was the book of the month in a cookbook group I participate in and I continue to pull it out when I’m looking for ideas for something quick. The real reason I was looking for a topic about “Easy” cookbooks was to mention Easy Weeknight Dinners by New York Times Cooking and Emily Weinstein (eG-friendly Amazon.com link). It happens to be the cookbook of the month in my cookbook group and is a compilation of ~ 100 easy recipes from NYT Cooking, all of which can be accessed on line if you subscribe. I’m a subscriber so I didn’t purchase the book but have been cooking along. I've been pleasantly surprised with the results and wanted to mention it. It would be a good option for newer cooks or anyone looking for some low-effort but tasty recipes. The Amazon preview contains all the intro material, including a “recipe type” listing for those looking for help deciding what to cook and almost all of the chicken recipes. Here’s a page from that recipe listing, for review purposes: Here are some of the dishes I’ve been pleased with. Coconut fish & tomato bake (made with black cod): Blackened fish with grits (recipe calls for quick grits, I used regular) Chile crisp fettuccine Alfredo with spinach (I added mushrooms): Baked cod with buttery cracker topping (made with fresh ocean whitefish filets): One-pot pasta with ricotta and lemon (I added veg): Sheet-pan chile crisp salmon and asparagus (recipe cubes the salmon, I left whole):

Im not worried , other some concern for FR. tastes.

🤣

@Dejah You are a rock star to be feeling so horribly and still cooking all that delicious looking food! Tried some grain free lower carb taco shells--not bad tasting but the texture was .....difficult. When you took a bite it was crunchy for like half a second and then it turned mushy. Like cereal after you pour milk over--I like it crunchy, not mushy lol. I always check out the big portobello mushroom caps at Dillions. They are ridiculously expensive but then no one buys them so they put them on sale for like 2 dollars for a package of 3 huge caps. These I stuffed with a mixture of egg, spinach, seasoning and cheese. Salad and SV'd steak to go with. The last of the quail in the freezer. Ronnie wanted it fried again. Breakthrough on the gravy front. I used xanthan gum and made a cream gravy--carb free and it tasted excellent!!! Mashed cauliflower "potatoes" to go with.

Oh, I did want to throw this out there. If you, or anyone in your circle really loves jams, jellies, savory confitures, etc., my favorite place anywhere for that is in Paris. There are a number of locations; I don't know if any are near where your rental is, but maybe one will be close to some of the sightseeing you're doing... La Chambre...https://la-chambre.com/en/

@liamsaunt looks like you did much better this time . and more sole ! congratulations.

Yesterday, deadline-motivated as always, I finished repairing the last two damaged cages so we could wean the baby bunnies and separate them from their mothers. After having their first opportunity in several weeks to enjoy an unhurried meal and a restful night, the mamas seemed pretty pleased this morning. The little ones are growing like weeds, of course, and the first buyer (a repeat customer from last year) is coming this afternoon to pick one up. At last count, IIRC, my GF has 7 or 8 sold. We've also sold a few quail, and several dozen quail eggs, to people wanting to start their own flocks. There's another clutch of quail eggs in the incubator, which have been hatching out since yesterday. There were 18 live hatchlings and two that exhausted themselves fatally while breaking free of the eggs; and as of this morning there seem to be another 4 or 5 (we're still hoping for more before the day's out). I was amused when I got up this morning to see Bixby, our ginger kitty, parked in front of the incubator and watching with great interest as the tiny hatchlings floundered around on the inside. One of the little ones was right there at the wall of the incubator, glaring back at Bixby, hauling itself up to its full height and flapping its stumpy little wings to look more intimidating, and pecking fiercely at the wall dividing them. I watched the little one offering violent defiance to a fanged, clawed predator 100X its size, and thought "Yup, that one's a male..."

Right near one of my favorite museums in all of Paris, the Musée Marmottan. And not too far from a second favorite, The Rodin Museum.

牛肉炒粉 (niú ròu chǎo fěn), beef fried rice noodles with beansprouts.

I don't know if standardized is the proper word. Various lids, from various manufacturers, often can be used interchangeably. I bough a couple of nonstick D3's ( or maybe they're D5's ) in 2.5 qt. and 3.5 qt. saucepan sizes during one of the sales, and to be honest, their handles just feel like crap to me compared to the old MC's and even the first line of D3's (I have an 8" nonstick skillet in that "line," and it's a good omelet pan).

Here is a picture of the kitchen in our apartment. If you look closely, you can see a taxidermied bird on the upper shelf next to the tennis racket. The freezer with his companion is the one on the far left. Thankfully there is another bird-free freezer through the pantry you can see next to the stove 😂 Before we went to dinner, we stopped by the local supermarket to pick up some yogurt and cheese for breakfasts. My nephew found the “USA foods” section and made me take a picture for this report. It seems to be mixed in with stuff from the UK, but we are represented by Marshmallow Fluff, peanut butter, spicy pretzels, ramen and Doritos. Sigh. For dinner, we went to a bistro near the apartment called Brasserie Victor Hugo, because it’s located on Avenue Victor Hugo Some drinks There were no fried crustaceans on the menu, so nephew ordered the fried calamari Husband and I shared ouefs mayonnaise And niece and sister shared smoked salmon Husband and I ordered sole mernieure sister had sea bass nephew had veal schnitzel and niece had pasta with Comte cheese, ham, and truffles Everyone ordered dessert. Niece had a profiterole Nephew had coffee grande Husband and I split a liege coffee and sister had molten chocolate cake with caramel ice cream Today we are heading to the Cathedral of Notre Dame at my nephew’s request. I have warned him that odds of getting anywhere near it are slim to none since it’s Holy Week, but he wants to try. We will see!

I was also looking for the pineapple thing, but found the El Pollo Loco's Bowl Recipe. Honestly, it was worth having!

Polenta with Mushrooms and Egg - polenta made with vegetable broth and milk and finished with parmesan and olive oil. King oyster mushrooms and white mushrooms are sautéed with scallions and thyme before finished with some aceto balsamico. Served with a soft boiled egg

I had some left over black beans from a soup I had made … so I made black beans fritters with a coriander sauce. Small diced salad to go with.

Thanks for all the suggestions. I have a second hand kitchen supply store nearby so I will see what they have. Maybe I will find my pot there, who knows.

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans. The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know) It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid. I'm half-heartedly considering it for the kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills. This seems like the kind of thing he could saute in then put in the oven to finish. Is this a waste of $150 or worth taking the plunge? If he damages it, I won't mind because it's not 'my" pan he's not allowed to use my good stuff LOL But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?

https://www.ebay.com/itm/295798482109? Would this work? There are others on eBay .

Can you get by with a silicone lid? I have a 1 qt All Clad saucier that's one of my most used pans but didn’t come with a lid. I don’t have any lids that fit so that’s what I use. I’ll note that might not work as well with the arched cast iron handle on the Falk pan pictured above.

I’ve got a thing about poached eggs ATM. Breakfast was mushrooms and bacon and a poached egg all on top of a sourdough toast again.