charlotte baker

" I wonder how many returns they will get from consumers who are upset about how it performs after being tossed in the dishwasher. " -------------------- Not very many I'd guess. The cleaning instructions for the seasoned cast iron call for cleaning them with sponge, soap and hot water, drying thoroughly. spraying with Pam and then wiping the pan. No dishwasher. I've been using my seasoned pan for several months and I love it.

I've been using the microplanes since Lee Valley began selling them and wouldn't be without them. In addition to all the uses everyone mentioned, I also use it for garlic cloves. You get a lovely puree which vanishes into whatever you're cooking but still imparts flavor.

It's from Michel Roux's Finest Desserts. Got it at Kitchen Arts a few years ago. If you ttry the recipe, I'd love to hear your comments.

I've been baking canneles since the mid-nineties and have never had a problem. I use Matfer molds which I got from Bridge and follow Michel Roux's recipe. It differs from the Gand and Herme recipes. Michel Roux's Canneles 1 1/2 cups sweetened condensed milk 2 1/2 cups sugar 1 2/3 cups flour 3 whole eggs plus 2 egg yolks 5 tbsp rum 2 1/2 cups water 4 rbsp unsalted butter 1/2 cup whole milk powder Combine condensed milk, sugar, flour. whole eggs, egg yolks and rum. Mix with a spatula. Put tbe water, butter and powdered milk into a saucepan and bring to a boil, whisking continuously. Still whisking, pour the boiling liquid into the condensed milk mixture and mix until very smooth. Pour through a Chinois, let cool completely, transfer to an air tight container and refrigerate for at least 24 hours. Preheat oven to 400. Prepare molds by brushing the insides with a combination of melted beeswax and peanut oil. Place the molds upside down on a cooling rack for 5 minutes, until the wax has set. Arrange the molds on a chilled baking sheet. Whisk the cannele mixture and fill the molds almost to the top. Bake for 10 minutes, then turn the baking sheet 180 degrees and bake for another 20 to 25 minutes, until the canneles are deeply colored. Immediately unmold them onto a cooling rack. Makes 36. ( I make the following changes. I use orange juice instead of rum since it is not a favorite. I spray the molds with a baking spray such as Mazola. )