boilsover

Yes, of course. Don't you subscribe to the theory that the shortest bake is best? I can ratchet the steel temp up to 700F by alternating the oven and broiler. No. It's on >98% of the time. When it cuts out, I crack the door and it comes right back on. The IR gun says this has a negligible effect on the steel temp. What do you suggest that temperature be for a 4-minute pie on a 1/2" steel? Thanks.

I hope it lasts longer that the one for Searzall...

Hi, Scott: I have a 1/2" steel cut to the size of my oven (minus 1" all the way around). I like it a lot, and it's not all that hard to move around. I generally agree with your enumerated points. However... my only issue with the 1/2" and the bake speed it allows is that the topping finish lags behind the crust bottom. Raising the rack to its highest possible position and switching to High Broil helps, but it's still always a tossup whether my 3 minute pie will be a black panther underneath before the toppings finish. This may be a weak broiler element, but even so, I can't be the only cook out here with that limitation. If I had it to do over again, I would split the difference and have a 3/8" sheet cut. For my oven, I think that would be striking a non-obsessive's balance. It might even afford a little extra room to load/unload.

Thanks. How long have you had the Polyscience, and do you use it frequently?

Ok, thanks everyone. Has anyone here used the Polyscience and the Anova?

If there's still room on the bandwagon, I'd like to buy my first immersion circulator for sous vide. I don't want the "oven" (the integrated bath appliance), and I don't especially care about Bluetooth and smartphone app features. What I do care about is ease-of-use, power, and ruggedness/durability. A legible display and louder sounds would also be nice. I might also want to sometimes do larger joints in a cooler, rather than single-serve in a small Cambro. Whether I end up using this every day or once a year, I don't want to have to buy another circulator. The reviews on Amazon don't seem to show any that clearly stand out. What say you? Thanks.

(1) No, no danger from thermal shock. The danger is in dropping the hot pan. (2) This sounds like a sensor fault. It may be particular to your unit, and maybe not. OTOH, an empty pan for 5 minutes at 7/9 on a 24K (or 36K) induction hob is a lot of heat. Why are you preheating so high? 500F is 'way past the smoke points of most cooking oils.

Frequently wrong, never unsure...

His and CI's gear reviews have always been arbitrary put-up jobs. Strange that All-Clad gets "reviewed" constantly, and always wins, hmm?

Uh, oh. Will it hector and lecture in CK's awful voice? "Our sensors tried every second to decide when your pie is done, but now I judge this is the perfect time to withdraw it gently from your oven. Read more after we nag you across the paywall..."

Handy? No. But I believe it was discussed at length here: https://www.chowhound.com/post/consumer-reports-investigates-exploding-pyrex-751340 Corning had two plants, the epoymous one at Corning, and the other at Charleroi, PA. While the latter has been making Pyrex since the 1930s, the Corning plant is no longer in operation. It's my understanding that the Charleroi plant made both soda lime and borosilicate until the early 1990s, and which time it dropped borosilicate manufacture. This predates World Kitchens license of Pyrex from Corning in 1998. IIRC. Here's a source, quoting Corning and WK people, that Charleroi has been making soda lime Pyrex for 60 years: http://www.snopes.com/food/warnings/pyrex.asp#BDYHoeyAKzyLdaaE.99

The full story of what is/has been called Pyrex is long and boring. Suffice it to say, at least in USA, Pyrex could always have been either soda lime or borosilicate--the US plants made both, although now all Pyrex under the World Kitchen license is soda lime. So if you're buying new in USA, it's soda lime, and it's still Pyrex. If you're buying vintage, you need some expertise to tell which it is. If you want borosilicate, you can buy the European manufacture. In both cases, it's a safety hazard, but soda lime more so.

Umm...unless you know more than the manufacturer does... "Why is Visions so light and clear and yet able to handle such extreme changes in temperature? Because it’s made of a revolutionary glass ceramic material called Pyroceram " See, http://www.worldkitchen.com/en/blog/blog-Visions-the-visions-story.html

I agree with you 100% about Pyrex (yes, all years, both borosilicate and soda lime glass) being an unreasonable safety risk. However, it is a different animal than pyroceram, from which Visions is made. IMO, Visions is much safer in terms of breakage, but words escape me to describe how horrible it is to cook in.

This is funny. Visions is THE worst cookware ever, IME. At IHHS last year, even the people making it admitted to me how atrocious it is. To the OP: No cookware on the market is unsafe (at least from a poison-in-your-food standpoint). If you dine out, you are already regularly eating food cooked in bare aluminum. And you are getting dramatically more aluminum from your toothpastes and antiperspirants, among myriad other products.

I thought all plastic wrap/clingform clung, no? I think until someone makes a static-dissipating box, we're all in the same boat.

So how many settings does it have? This is a poor man's "Control Freak" or Hestan Cue at <1/10 the price.

Sierra Trading Post now has the 3Q Zwilling Sensation saute--with cover--for $101. https://www.sierratradingpost.com/zwilling-ja-henckels-sensation-stainless-steel-saute-pan-with-lid-3-qt~p~230gm/?filterString=clearance~1%2Fhome-and-pet~d~3%2Fkitchen~d~24%2F

OK, someone help me out here, please? I have handled an EdgePro in Bob Kramer's shop (he used to sell them), but I've never owned one. I've read the EP patent, and other than a certain "heavy duty-ness", I must be missing what made the EP the sine qua non of sharpeners. Lansky and several others offered variable angle jigs/clamps and guided stone sets long before EP. So what made it a better mousetrap?

I've tried it with frozen crappo supermarket pizza. It works about as well as pizza in general--not very well.

You are correct--the manual is opaque about this. As far as I can tell, the little "Frozen" button merely extends the cooking time by an arbitrarily-set duration intended to cook frozen foods, where their thawed brethren would overcook. In practice, this feature is as fraught and imprecise as the difference in setting "4 slices" vs. "6 slices" in Toast mode. If you're willing to take the time, you can compare the regular duration with the "Frozen" duration (in all authorized modes), simply by starting a cycle in the cool oven with one setting and then the other. I think I may have posted this boring information at a competing site...

Good review and congratulations. I have the ThermaQ b/c I need to use the commercial griddle contact probe. But having the ability to monitor temps from afar sometimes would be nice. ThermaQ is available with a rubber boot that has a very strong magnet to stick wherever.

If you like brioche style buns, you should try them. They're even sweeter, dissolve faster on the tongue, and can compress to nothingness. On the Glycemic Index, they're right between fructose and sucrose (JK!). They're sort of the Wonderbread of brioche, but like that "bread", can be addictive.

Yes, lasers have amused millions of cats and dogs, helped me remember which end of my pistol and thermometer was which, and kept Led Zepplin music popular...

A $20 refractometer will measure sugar. This thing is mostly a hipster solution in search of a problem, IMO.