TomatoMustard

I have a 10" stainless steel fry pan with an copper core so my comparisons would be against it. 1)Is heat distribution the same or are features available (such as copper cores) to make heat distribution the same? 2)Are non-stick properties the same? Add some oil and heat and your gold? 3)Cleaning-wise, can you scrub the hell out of it or do you have to be gentle and try to avoid scouring pads? Are dishwashers too harsh? 4)Is going straight from cooktop to a hot bath going to kill it?

Steak: I have a cast iron pan with 1/2" ridges at the bottom. I get that on medium-high heat and sear both sides of the steak before cooking in the 450 degree oven. I really don't get much smoke at all. When I used my flat cast iron skillet I would get large amounts of smoke in my apartment but ever since I switched to the ridged pan I've had minimal issues with smoke.

I just today heard about carbon steel pans. They look to be really inexpensive from restaurant supply stores but I still don't understand the differences. I tried googling it today but there were no easy answers so now I turn to you all.

On the same note: potato chips, why don't they come with a resealable top?

Ha! That is exactly what I've been looking for. I just moved from an apartment into a house and gained a bunch of drawer space. I figured it would be a good idea to spread out my non-everyday utensils.. so they're just thrown in a drawer with no organization which I cannot handle. How about a toaster that lets you see the bread as it cooks? No more overcooked toast.. but is perfect toast worth $300? Plus it would be like watching water boil. http://www.williams-sonoma.com/products/magimix-glass-vision-toaster/?pkey=cnew-view-all

i use glass lids whenever i'm doing stovetop applications - never in the oven.

Wow! What a piece of equipment. As for the initial question, a food processor or the Buffalo Chopper would probably be the best bet.

I never thought of doing it under running water. I'll have to give that a try.

I have problems peeling the eggs. Is there a surefire way of getting those shells off without ruining the egg?