Jump to content

boilsover

participating member
 View Profile  See their activity

  • Posts

    918

  • Joined

  • Last visited

 Content Type 

Posts posted by boilsover

    Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)

    in Kitchen Consumer

    Posted

    6 hours ago, andiesenji said:

     

    I posted a response to this night before last and I saw it then but today it is gone.

    There is a metal polish called PEEK, available in the UK, that is used a lot by the Pyrex folk to clean utensil marks and dishwasher damage from the colored bowls and etc.  it also works on enameled cast iron or steel.  I fully restored a Descoware Dutch oven using MAAS, an almost identical product,  to give to my daughter a couple of years ago, removing all the burn marks on the bottom, utensil marks inside.  You could barely tell it has been used, except for some staining inside from cooking chili in it. 

     

    Here are some photos.  I bought this in 1971 to complement the Descoware  Red flame I purchase in 1968.  I didn't really "need" it but it was so pretty I couldn't resist.  I didn't use it quite as much as the solid color ones.  In my opinion, Descoware is superior to Le Creuset.  I certainly like the handles much better, no problems with them in an oven.

     

     

    1072973978_ScreenShot2018-07-02at11_09.01AMcopy.thumb.jpg.b00a571697d51d5ff4dd3948ed976f79.jpg

    1061557750_Screenshot2011-04-19at12_44.05PMcopy.thumb.jpg.79b9743d23622047321236d6b3ea2a51.jpg

    1171992770_Screenshot2011-04-19at12_40.54PMcopy.jpg.7295134e72760db8e5fceb6cb8380465.jpg

    782343300_Screenshot2011-04-19at12_40.46PMcopy.jpg.39e4388c21d027618202a35e7978dc07.jpg

     

    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.

    • Like 1

    Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)

    in Kitchen Consumer

    Posted · Edited by boilsover (log)

    On 7/1/2018 at 2:25 PM, kayb said:

    But I would have doggone sure jumped on that deal. What a find!

     

    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. 

    • Like 1

    Anova Sous Vide Circulator (Part 3)

    in Kitchen Consumer

    Posted

    3 hours ago, chromedome said:

    The "Long Pork Primer?"

     

    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...

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted

    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.

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted

    12 hours ago, Porthos said:

    Second, it cleaned up very easily, needing a little bar keepers friend because of the long caramelization time and me getting used to regulating the heat.

     

    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.

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted

    14 hours ago, JoNorvelleWalker said:

     

    I may have to enjoy humble pie.  And I may have to act my age.  The Fissler is a beautiful pot.  How could such a tiny vessel be so heavy?  Admittedly at the moment my back is out.

     

     

    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.

    • Like 1

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted

    On 5/23/2018 at 4:54 PM, weedy said:

    We disagree. 

     

    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.

    Kitchen Thermometers

    in Kitchen Consumer

    Posted

    1 hour ago, gulfporter said:

    I just figured the new technology would be instant read and all of it inside the oven....evidently that is non-existent.  I don't like the look of the wires coming out of the oven on the ones available.  I will bide my time until technology catches up with my pipedream.  

     

    I would suggest that, if you're handy (or you find the right service person), you simply have a good hardwired thermometer installed inside the oven.  Route the cable through/around the cooktop and to the base unit.  If you use a Type K thermocouple, you might consider one of the new  Thermoworks ThermaQ Wi-Fi base units.  They have dual channels, so you can plug in a second probe (contact, penetration, etc.).  The cost for all 3 isn't much, but you would have the install to finance.  Otherwise, just get used to the cable hanging out the door.

    Kitchen Thermometers

    in Kitchen Consumer

    Posted

    5 hours ago, gulfporter said:

    But what I really need is an instant read digital oven thermometer. 

     

    Why does it need to be intant-read? You're leaving it in the oven, right?  If you open the door, it throws off the reading.

    Kitchen Thermometers

    in Kitchen Consumer

    Posted

    5 hours ago, rotuts said:

    Ive always thought that measuring emissivity of the items was too complitcated

     

    Most IR guns have adjustable emissivity these days.  You might have to switch back and forth between shiny and black, but it's not that big a deal.

     

    One of the unsung heroes of Thermoworks is the Contact Thermapen.

     

    BTW, Thermoworks has a sale that ENDS TODAY on Smoke, Thermapen, and ThermaQ--up to 32% off.

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted

    On 5/15/2018 at 6:16 PM, Porthos said:

    My DW and I will be celebrating a significant anniversary next month. She suggested that giving me a new knife or a nice pan would bring her pleasure. I've looked at knives and nothing zinged my strings. So I have started looking at pans.

     

    Pan one:

     

    Demeyere Silver7 Covered Sauté Pan 5 qt  https://www.surlatable.com/product/PRO-2756047/Demeyere+Silver7+Covered+Saute+Pan?cat=TCA-257761_Saute+Pans

     

    Pan 2:

     

    All-Clad Copper Core Saucepan 4 qt   https://www.williams-sonoma.com/products/all-clad-copper-core-saucepan/?pkey=call-clad-copper-core&isx=0.0.1254

     

     

    I hope to add a couple of additional choices but for now this is what I have.

     

    Thoughts on either of these pans?

     

    ETA things in my kitchen MUST be dishwasher safe. This is an absolute. 

     

    IMO, the Demeyere wins by a mile.  You might also consider a Demeyere Proline 5* skillet.  The newest ones are completely sealed for dishwasher use.

    DARTO pans

    in Kitchen Consumer

    Posted

    On 5/8/2018 at 3:31 PM, Hassouni said:

    Stupid question, but since they're not shipping until the fall, and I see they offer payment in installments, how exactly do I choose to do that?

    Be careful.  The Argentine peso and the entire economy is in real trouble at present.

    • Like 1

    High-end Cookware - What you get for the money

    in Kitchen Consumer

    Posted · Edited by boilsover (log)

    1 hour ago, JoNorvelleWalker said:

     

    The Fissler is 20 cm in diameter and 20 cm high.  Why would that not be the best geometry?

     

    Please link me to your Fissler. I did not know they make a true stockpot.

     

    The classic 1:1 has to do with minimizing the exposed surface area, gentling the convection currents, and making room on the cooktop..  

×
×
  • Create New...