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  1. Pure coincidence that Mr. Coffee brew tastes like used underwear?
  2. Let's hope the books sell better than the food photography. I was literally the only non-employee in the NOLA store/gallery all the times I stopped in there.
  3. Wow. Real wood makes such a better appearance than that ugly, slippery plastic. I'm not a huge Cutco fan, but I'd like to find a set like this. What other treasures lurk in mom's kitchen?
  4. boilsover

    Anova Nano --- New

    I. Hate. Plastic.
  5. I inherited a saucepan in this leaf pattern. It's not very good, but it is pretty and collectible. I agree with your judgment that vintage Descoware is better quality than LC. I also have a cornflower yellow wood handled Descoware skillet and a small saucepan I keep around for color. I like the grey interior enamel.
  6. Yup. They come in handy if you ever want to make spicy hot aluminum sauce, though. Everyone should try Visions at least once. They usually can be found for a $ at thrift stores.
  7. I hate to be the pee on the campfire here, but... Early in my cooking life, I invested quite heavily in Le Creuset, and had most of the saucepans--and most everything else (in Rotuts Blue). Both the wooden-handled and hollow "blob" saucepan versions. I even had a strange third variant with a flat cast iron handle that "mated" with an even stranger cover/tiny poele. In my humble opinion, these are possibly the second-worst saucepans ever conceived (Visions, take your bow!). They are sluggish in the extreme, and the rims chip easily. The only good thing about them is the spout, I think. At the time I bought my large batterie of Le Creuset, I thought it was the sine qua non of performance cookware. From where I look now, I think Le Creuset cost me at least a decade of cooking advancement and enjoyment. Sorry, carry on.
  8. boilsover

    Your Home Appliances are Junk

    But that CO is nice for creating a smoke ring in Q and pseudo-Q...
  9. As Cook Islanders say: "My grandfather ate your grandfather." The Hawai'ians are more poetically indirect; they say: "Until the fat runs." A sealed earth oven (imu) is very close to being the prototype SV cooker. Lacks the wi-fi, though...
  10. I have not tried it, but we can deduce that there isn't a lot of aluminum in it. If it is indeed 3mm total thickness, the steel layers comprise ± 1.2mm of that. The remaining ± 1.8mm would be two flanking layers of aluminum, each ≤ 1mm. Compare with the good disk-based designs, which contains 6-8mm aluminum cores.
  11. Good report. FYI, the Silvinox treatment is quite durable, and does generally clean up easily. Strangely, however, it hangs onto fully polymerized fats more tenaciously than do most of my other pans. Nothing BKF or Carbon-Off can't fix, though. If you like this pan, may I suggest you also consider the Demeyere double plancha, also with Silvinox? It was >$500 ( and practically unavailable in USA) forever, and then Zwilling offered it at <$100. It puts the fun back in griddling on a home hob, and is probably the most even heat of anything else on the market.
  12. Conratulations. The combination of features (2mm copper core, TriplInduc, Silvinox) make or a great pan. Please post a review!
  13. boilsover


    I suggest you look at the flatware made by Ricci.
  14. Don't apologize, even if "heavy" is a relative term. Fisslers tend to have slightly thicker walls than most disk-based pans, and they are mondo thick where it counts--the bottoms. I think your pot has a 6mm core of aluminum, bonded to the 1.2mm pan body, plus whatever "Cook-Star" sheet they put on the bottom for induction. It's probably near 8mm total bottom thickness. The good news for you may be that the larger sizes have even thicker cores.
  15. I agree we disagree. I and others have tested these A-C lines. See, https://www.centurylife.org/what-is-the-difference-between-tri-ply-and-5-ply-and-7-ply-how-many-plies-do-i-need/ and https://www.centurylife.org/cookware-even-heating-rankings-butane-propane-natural-gas-etc/ The interleaving of more steel between conductive layers doesn't seem to actually accomplish much except increase the weight of the pan, and decrease the total thickness of aluminum. Yet make d5 less responsive. All-Clad seemed to acknowledge their Start-Stop-Start-Stop theory about this is wrong when they switched to touting d7 as "just like cast iron except up to 30% lighter." Given all the other good possible choices, d5 is far down my list.