JoNorvelleWalker

Rather than the Nano, I notice amazon has the Wi-Fi anova at $128.98 If you have a stockpot you shouldn't need to buy another container. I use my older anova with an ancient 9 quart stockpot. I have an 18 quart stockpot if I need to cook something really big. If you get the anova and find it does not fit any of your pots, you can always order a new container then. I think you would be happier with sealed bags rather than ziplocks. That being said, nothing wrong with ziplocks to get started. The risk is not so much that water will leak in and ruin your food as that food will leak out and ruin your anova. With ziplocks clamps might not be a bad idea. If you had a sealer you would find many uses for it. And it is so nice just to be able to toss a bag in the bath. Many of us here favor chamber vacuum sealers, howbeit that is a grave expense. I have no experience with FoodSaver but I understand they work pretty well for everything except liquids. FoodSaver bags are expensive though, while the cost of chamber vacuum sealer bags is negligible. As far as recipes, I have not looked at anova's but I believe Kenji is behind them. You could just check out Kenji's recipes online. If I'm cooking meat I start with Douglas Baldwin's tables: http://www.douglasbaldwin.com/sous-vide.html (While Kenji sold out to anova, Baldwin sold out to joule.) Bottom line: buy the anova (preferably not the Nano), see if it fits an existing pot, then go on from there.

http://www.akitchen.com/store/Electrolux-Dynamic-Prep-Group260914.html

Or for about twice that much you could buy an Electrolux steam oven.

Four minute pizza: This time I managed to actually hit the baking steel. Obligatory sacrificial bottom shot. Dough was Neapolitan from Modernist Bread 5-113.

I haven't tried it yet but TeamFar also make a 10x8x1.7 inch stainless steel pan that should be good for things like brownies in the CSO: http://amzn.com/B01MTJM0U0 Currently $12.98. Thankfully I am not tempted to make brownies.

Ever Crisp Stuff stays crispy till the end of time.

Those WS are 20% off at the moment but I wouldn't trust the non-stick coating at pizza temperatures.

My TeamFar sheet pans arrived. They look good. Running them through the dishwasher as we speak. I also snuck an 8x10" pan into the order to get same day shipping and $3.00 off. I have at least four of the Chicago Metallic sheet pans. I think I'll wrap one in foil and dedicate it to pizza.

$35 and free shipping.

Replacement CSO ordered. Should have bread in time for work next week.

I notice TeamFar offers stainless steel sheet pans in different sizes. TeamFar (probably so called because their pans are made far, far away) is the seller of the lasagna pan I raved about that fits the CSO. I also have a colander from them. Kidding aside their quality is excellent. I'm not sure the sheet pans would be heavy enough for the present purpose, which is to contain and catch drips from my baking steel when I use it in the big oven. I may take one for and from the team. I can't abide aluminum as a food surface.

Thanks but that chowhound thread had already turned up in my google search. (As did the US navy report of the problem from 1897.)

I think this particular pan has not been in the dishwasher. But it and I are old and I really can't say for certain. Someone must make dishwasher safe sheet pans.

Oh, I am so sorry. That sounds terrible! I won't even ask for pictures.

I am fed up with Chicago Metallic getting gray dust on my hands. Can anyone recommend a half sheet pan that does not warp, does not corrode, is good for high heat, and that can safely go in the dishwasher?

I hope it's not a bad burn. Last night I had a heat related incident -- thankfully not quite up to "never again" standards... My main oven (or I should say my big oven, since we all know the CSO is the main oven) had been preheating for three hours. The pizza was on the peel. With the broiler running I opened the oven door and began coaxing the pizza off the peel. Something jogged my brain that the oven was really, really hot. The hand with the peel retracted more rapidly than I had planned and not all the pizza made it on the steel. Mess was not that bad. Pizza was eatable, quite good actually. No burns, but the hand still feels slightly singed.

Perhaps what @rotuts was getting at was water hardness. Hardness matters not so much for ice cubes. (As long as one is not making kombu stock.) Hardness matters rather more for steam appliances.

It is always sad, but this year immensely.

There is a box of tissues.

They look good to me!

I believe still in warranty. I plan to ship it back to Cuisinart when I get the replacement working.

Two more days and nights till I can order a replacement CSO. Life is intolerable.

Last night I carefully anovaed another pork chop to 58C. Then I broiled it for twenty minutes to get the texture to what pork should be.

There are temperature indicating strips one can get to record the peak temperature reached inside the pot. That's what I use. A slightly higher tech solution is a high temperature USB temperature logger that goes inside the pot. Though I fear the cost of those things may make the Control Freak look cheap.

It looks like a scarab...but Spanish fly may be too close to scrapple.