JoNorvelleWalker

Last night chicken Tetrazzini. Chicken Tetrazzini for days and days.

Having just ordered a bottle of boiled linseed oil I'm assuming that's the wrong stuff for culinary cast iron?

The Demeyere is redundant, anyhow, now that I have the Fissler. Thank you for looking though.

I spent the day with my dear family. Enjoyed a crispy fried fish with tamarind sauce around four o'clock. Got home not much before midnight. I had a shower, my mai tai, and (in this case) Brazilian cashews. I was still a bit peckish. Dill was in the refrigerator, so I prepared a dill omelet according to Julia (also the name of my granddaughter but in this case Julia Child). It was a two egg omelet in my larger William Sonoma non-stick pan. I was amazed, truly amazed, how the omelet came together -- just as how Julia showed from shaking in the pan. It folded in three, no brown spots. Like magic.

At the moment my poor Lodge has been wiped down with grapeseed oil and is in the CSO at 450 F for an hour. I am not expecting miracles. There must be a more idiot proof cookware material than iron somewhere in the cosmos. Though at $14 a shot I am not complaining. Too much.

I see only 8.5 quart on that link?

Red-cooked pork, stir-fried baby bok choy.

Thanks!

Do I need to try to remove the rest of the old finish first? If so I'd just as soon pitch it and pay another $14. I use the pan only for bread, so non-stick or not is not an issue.

I may have ruined the finish on my Lodge pan by baking cheese bread in the CSO... It looked real nice before. I had originally seasoned with grapeseed oil several times over the Lodge factory finish. Many, many boules had baked in this pan without mishap. Can I pretend this didn't happen or should I just hit the amazon buy button now?

I believe it was disc based like this, only in the Atlantis line.

This may look a little like my Georgian meal the other night. What's new is Soko Ketze, mushrooms baked in butter, stuffed with cheese and garnished with chopped dill. Also the store tonight had pomegranates! I sought out the produce manager to thank him. He apologized that they were small. I purchased two.

Quite seriously I'd use them for cooking eggs sous vide.

Yes, paella pans, sorry.

These are most certainly intended for the CSO. (Though I had a dream last night that the anova steam oven was finally released!)

20, 25, 27

Thanks. No, I had not seen the Le Creuset enameled steel. I notice they offer a 6 quart too. However I'm not supposed to use enameled steel on my stovetop and the Le Creuset literature says: "Never place a stockpot in the dishwasher."

Very tired tonight. Nothing special but quite tasty, even if the wine ran out. A bit of rib steak, broccolini, and baked potato. I'm drinking something but I'm not sure quite what.

Thanks but that is not at all the same small Demeyere stockpot I was looking for. The only gas in my kitchen comes from Rancho Gordo.

Unfortunately I did not see a thin stainless steel pot in the size range that I wanted. And while thin stainless is perfectly OK by me for pasta and for blanching vegetables, I'm not sure I agree about for stock. The coil pattern of the burner is firmly etched in the bottom of my much loved no-name Italian 9 quart. I may be over cautious but I'd look for more even bottom heating for my stock. Your stockpot really doesn't have an aluminum bottom or some kind of conductive disc? By the way I noticed that with the Fissler, unlike with my no-name pot, the handles actually stay cool.

Do you know a site that sells the Demeyere 4.8 quart? I would like to look at the pot even if my cookware budget is a bit shot for the next month or so. I should have mentioned up front that the burner in question was 8 inches. I've purchased cookware direct from Europe but I don't do eBay. I did find the Fissler much cheaper than for what the amazon sellers wanted.

Forgive me...I meant too little dough.

Beautiful! I am in envy.

I have to say I'm with @Shalmanese on this. Though if you vacuum seal your beans in a retort pouch you should be able to safely pressure cook them sous vide. Not a bad idea, actually. Modernist Cuisine has a technique of pressure cooking beans in a canning jar. I tremble to think how long beans that require four hours in a pressure cooker would require at 85 deg C.

How long is the sale?