boilsover

OK., this week's score was an Apilco 1.5L oval casserole. It wasn't a steal at $30, but Replacements sells them for $130. Inaugurated it with a small cassoulet...

I think it's just a tip-proof ladle.

OK, sorry. When dscheidt said: "The ceramic has a higher heat capacity (it requires more joules to raise it to a given temperature) than the steel does", you said: "You have the physics correct". Unless the Cordierite tile is: (a) 6X the thickness of the steel; and (b) thermally bonded to it, the physics do not work.

Not really. Specific heat is usually expressed in tems of mass. For instance, helium has roughly 6x the specific heat of brick. Bad physics to suggest that an oven sparged with helium will hold as much heat as the same one lined with brick. My 1/2" pizza steel weighs 42 pounds, and that is significantly more mass than a 1/2" Cordierite tile of the same volume.

Sort of. This analysis ignores the effect of infrared radiation that would otherwise heat the bottom of the steel. The cordierite would basically take the bottom element out of the equation. The "recovery" isn't a giant problem anyway. If it is, your steel is too thin. 3/8 to 1/2 is about right. Any thicker and you risk charring the bottom before the toppings are done.

No, I haven't seen it before. I will ask about it at the Le Creuset booth at IHHS later this month. IMO, the linked article is about 95% fluff. It's difficult to tell much about the product or its relative advantages. There is a Great Flailing in the current cookwear market, driven by the desperation of no real improvement.

Hi, rotuts: In Washington state, Total Wine is the clear winner as to both price and selection. I've also been impressed with the helpful expertise there--I was recently recommended a Reposado tequila there for $25 (before taxes) that is definitely superior to the $50 one I had been buying. You do not get that kind of help from Costco. OTOH, you don't get free samples of frozen, oversalted, pre-prepared food, or hellacious lines, either! Cheers.

You are likely to be disappointed with both for toast IMO. If I had do-overs, I'd buy a real toaster and the Oster for the same or less money.

Easy-Off Pro still comes in a gel-like liquid. I buy mine in a resto supply store.

Yes, BCC has (re)started small. But its line has grown to include sautes, rondeaux, stockpots and--recently--saucepans. So I don't think "very limited range" is fair or accurate. But it is better than Falk. I cooked myself "hyperconductive eggs" this morning, in fact. I wish I could snap my fingers and have the pans instantly available to retail market. However, as I have learned from the major manufacturers' development people, it takes 6 YEARS on average to bring a truly new construction to market. This technology and its associated patents will be licensed to an established maker. We are "making" only in the sense of proofs of concept and prototypes from which Big Pan can judge performance, cost of production, margin, etc. We have an all-stainless-steel version in the works we expect can be made for no more than the cost of cheap clad, yet is at least 4x the conductivity of copper. Stay tuned--you might see it shown by the winning licensee at the 2018 IHHS or Ambiente tradeshows. The tech also has appliance applications--imagine an oven with completely even, variable heating on all 6 interior surfaces, almost no preheat time, and reduced electrical consumption. Or 1 million fast-food clamshell griddles that don't need to be on all the time...

Congrats; it's excellent stuff. Still quite expensive, and hardly the "world's finest copper cookware", but hey, who expected them to tout Brooklyn Copper Cookware?

Your best bet may be NOS at a retailer until yours arrives--if those weren't pulled. Or eBay. Until mine arrived, I simply inspected the blade closely before and after every use. And nothing was served to anyone until the latter inspection.

This will be my second year, part of my hyperconductive cookware project. But the show is great fun just to see many familiar and new things. There are small inventor types as well as the hard-nosed Big Pan reps. Last year I had a delightful visit with the owner/founder of Chantal and the inventor of the Emsa PerfectBeaker. It's like being in the world's largest kitchen store, that carries virtually everything, and being waited on by true experts.

The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago. This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt. It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry). It takes an able cookware geek a full two days to cover all the booths. Are any eGulls or eGuys besides me attending?

There I was, bone tired as usual, after another hard day slaughtering kale. The killfloor still ran with their juice and my sweat, the cores having been barreled and trucked to the rendering plant. Wednesdays were always hard, but I dreaded Thursdays more, because it meant broccoli rabe. As I left the plant, I saw how many rabe there were milling and bawling in the pens... How many veggie offal racks would I fill tomorrow? Would they struggle? Would I recognize any next week when it came time to break the quarters down and bone the florets for brocburger? The life of a veggie butcher--it takes a soul toll, ya know?

Sur La Table has the Breville Smart Oven Pro on sale right now for $220--you save enough to buy a real toaster! http://www.surlatable.com/search/search.jsp?N=4294967064&Ntt=breville+oven&affsrcid=AFF0002&utm_source=cj&utm_medium=affiliate&utm_campaign=VigLink&utm_term=2470763

Likely a different alloy and/or heat treat, then. On the kill floor and boning tables, Forschners last about a shift without touching up, and several without sharpening. This translates to weeks in a kitchen.

I have no idea if Forschner uses the same steel and heat-treat in all its knives. All I know is that the boxes of Forschner butchers' knives (boning, ripping, siding) I inherited use steel that is very hard and resistant to abrasives in the finished knife. Once sharp, they do tend to stay sharper longer than the equivalent-use knives I have. However, once dulled, they take a lot more work to bring back to sharp. This can be a PITA in a hunting camp. I don't own any Forschner chefs' with which to compare...

Forschner knives (at least the ones my dad bought for his packing plant) are notoriously hard, and hard to sharpen. The theory is that they will be useful longer between sharpenings. I also surmise that this steel/hardness was chosen recognizing that sharpenings would happen on more aggressive, powered wheels and belts. Complicating sharpening further, there is so little depth on a boning knife, and it must have sufficient thickness (to twist to disjoint), you end up having uncommon thickness right behind the primary bevel. If you had this geometry on a chef's knife, a pro sharpener would tell you you needed a reprofile job. But if you thin that boning knife, you'd have to do it all the way to the top--at which point you've changed it away from what it can do. I suspect most of your work on the Edge Pro was removing metal well behind the actual edge, i.e., giving the blade extra-tall primary bevels. Unless you're Cook T'ing, boning knives take a beating. IME, a rigid boning knife--like a cleaver--benefits from a convex bevel. The problem is that few people know how to roll an edge like that.

Or better yet, get one of the few pressure cookers that is rated to also pressure-fry. Far less grease in the kitchen, and fabulous results..

Surprisingly, mine came within days, and I was late to submit. Ironic, since I rarely use my DLC-7Pro.

Me, too. I watched the "Life of a Chef" segment last night that featured peas and beans from North Carolina, and was actually a little grossed out by the pea butter topping on a steak. Maybe my my svelte Icelandic au pair will put a blindfold on me, and feed me pea butter so I can judge fairly without looking?

If they'd called it Imagine Whirled Peas, it would be in production now. You have a brilliant future in advertising...

Perfect or shirred eggs, just sayin'.

See what you did? https://www.hungryonion.org/t/searzall-review/8103/8