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  1. I have several AC and Demeyere pans and they all work great. I have no D5. The D5 isn't as good as either the D3 or the D7 for heat distribution due to it having thinner AL layers than the other two. At least that's what I understand has been found in testing. This is more important for induction since the induction ring is not as big as the pan itself so heat conductivity is critical for even heat distribution. I have a 12" D7 frying pan, one of the best pans for high heat frying I've used. I also have the D7 dutch oven which is great if not using my La Creuset. But yeah too bad they discontinued it. If you can find a 12" D7 fry pan I'd recommend grabbing one. Otherwise I'd go D3 or if your budget is higher Demeyere. As for sets.... my recommendation is to never buy a set. Buy the pieces you need as you can afford them. Sets almost always have half of what you need and half of what you don't. I'd suggest waiting for the next All-Clad VIP sale on homeandcooksales.com where you can get some great deals on All Clad. I also highly recommend the Demeyere "Silver 7" line which is exclusive at Sur La Table. I love the conical saucier and saute pans.
  2. Hmm, ok. Not sure what they got wrong but maybe there's more to the story than what I see on the free article pages.
  3. I just read the article and don't see where they said they were equivalent. They said the MB can hold "consistent" temperatures but my reading of that is that they are not talking at all about precision but rather a general range. I did not read the paywall parts of the article but the write up was completely available for free. They also stated that only the Breville could do "sous vide" which essentially tells you the MB doesn't compare to the CF in terms of temperature control. That said it's likely a great cooktop for the money.
  4. I've been using my Control Freaks for a couple years now (one since Jan 2018 and the second from mid 2019) and I just using either Windex or a general spray cleaner. I've had no issues and they look pretty much brand new. One of the key things is to be sure to not put a pan on if there's any moisture on the surface (or other gunk) or it will be harder to clean. However even when grease/oil splatters and makes it's way under it's pretty easy to clean the surface. Just don't let it go through a bunch of cook cycles without being clean. I clean thoroughly after every cook.
  5. Sounds reasonable but like I say I am not an expert and haven't educated myself on the science of it. My point is that when Teonzo implied you can sous vide food directly in oil that is not true. The fish example is a specific technique and is not "sous vide".
  6. I'm not a michelin star chef so I can't really comment from knowledge but my assumption is that this is a "special" case and does not mean this will work with other foods. I don't think that invalidates my point.
  7. Sorry eugenep I missed this. For hollandaise I set the pan temp to around 150. It can vary but egg yolks cook at 170 (I believe) so staying under that is what you'd want to do. I'll go as low as 140 with just the yolks then bring that up after adding the butter but I won't exceed about 160 if I'm letting it sit for a while (and may even go lower than that.). Hope that helps.
  8. I wanted to comment on a number of posts here I saw that talk about using the probe for liquids. I think there are some misconceptions. When using the probe the CF will energize the pan (heat) to raise the liquid temp to the target temp at the probe. This means that the pan itself will exceed that temperature for some time before the liquid does. When cooking sauces like hollandaise which can lead to undesirable results. You can end up overcooking the bottom portion of the food unintentionally. When cooking egg based sauces I never use the probe, I always use pan temp with slow ramp up. This means that the pan itself will never exceed the target temperature and you will never overcook the sauce. I regularly walk away from my heated yolks for hollandaise without fear of curdling. When cooking liquids such as stocks I tend to use the pan temp as well as the water temperature equalizes well and even though it may take longer to reach temp (because the CF will focus temp control at the pan not the liquid) the heat transfer within the water itself will assure that the overall temp reaches the target. I also use a lid on these which also helps. I've cooked tons of soups/stocks this way with no issues. Note that if speed is the issue then the probe helps as the CF will heat the pan faster as the liquid temp will read lower and the CF will apply more energy to the pan than when using pan temp. Again, I don't use the probe however. For deep frying I use the probe as maintaining a consistent temperature within the oil itself while cooking is key to a good fry. The probe does this. Do an experiment by cooking fried chicken in a pan without the probe and with and you'll see a better color and cook level on the chicken cooked in the pot with the probe. For chocolates I use pan temp not probe. Again, this helps prevent overshoot which is not just a function of ramp up speed but also a function of where the measurement is taking place. If the measurement is the pan then the CF will halt the energizing process when the pan reaches temp vs the probe which would halt as the food does. If you have a lot of chocolate in the pan you could end up with a higher heat than desired at the pan. Lastly always be aware of the heat rate setting to control the heat ramp up rate. If your recipe calls for precise temperatures that should never exceed a certain amount it's generally a good idea to use "SLOW" as the ramp speed.
  9. You really don't want to cook something in oil like this. There might be specialized techniques that do this but they have a specific goal in mind. Here's the problem. The point of frying is to crisp the outside of the food quickly (like very quickly) which tends to "seal in" the food moisture and prevent the oil from soaking the food. You will have a disaster cooking in oil and pretending it's sous vide. Drop a sponge in the oil and you'll see my point Sous vide doesn't need oil either.... it would be an unnecessary mess. Water is used purely as the method of transferring heat directly to the food but is isolated from the food by the plastic bag which is the membrane. Oil COULD be used exactly the same way... but why? You'd have no benefit. It would just be a mess. If you want to cook a food to an exact temperature use traditional sous vide with water, not oil. And never put food directly in the oil unless it's at the minimum temperature to quickly cook the outside of the food. Otherwise you'll end up with food soaked in oil...not a pleasant result.
  10. Completely agree. I'm curious to see how CHC's testing goes and that includes using regular pans (that support induction) vs the included pans. My guess is that temps will be wildly inaccurate if not using their pan and even then I'll be a bit skeptical. What a lot of folks don't realize about the CF is not just that it supports precise temps (and they are VERY precise) it also has far more sophisticated and capable power control electronics to assure that your temps stay in range and at the rate of variation you want. This is a pretty huge factor in many dishes. How many pans can you cook a hollandaise sauce and not have to think about the heat...and even feel comfortable walking away from it at almost any stage. I don't know of any that can do that.
  11. The zapping is caused because of the way the magnetic waves are generated. It's not a smooth continuous signal instead it's very fast pulses. The frequency of these pulses vary based on the amount of power applied and the quality of the power control system in the unit. That combined with pans manufactured differently (such as the layers, etc) will cause the zapping sound you hear. It's not electricity arcing inside the unit or anything damaging like that
  12. Love the ladle. I was skeptical at first but it's worked out pretty well so far. As to the grill... I haven't used it in about 3 years It may find a use one day but for now it's on extended leave. Have several other Le Creuset pieces off camera. Have an outlet store here and they have most pieces at around 40-50 off retail. I was using the All Clad 8qt D7 dutch oven quite a bit before I got the 9qt Le Creuset and I haven't looked back. The only piece I regret buying is the 6qt Copper Core saute... it's about 14" across and heat transfer across the pan is terrible...useless on the CF. I just get a hot spot in the middle. Oh well it looks good at least
  13. Nice find on the chocolate. I haven't really done much with it on the CF yet but soon. Here's the kitchen with one of the CF in use (the second one is in it's case until needed) and the pots/pans/etc that I "had" to buy after buying the first CF. Yeah I just had to.
  14. Too funny, I picked up the D7 and the Anolon 8 and 10" as well. However I've bought a bunch of All-Clad and Demeyer as well, pans and pots. I'll post some photos at some point. I laughed when I saw the Youtube videos by Binging with Babish and Jon Favreau (there are two videos, one on BB channel and one on the Netflix "Chef" show). They use the CF but obviously have no clue HOW to use it. They melt chocolate....using a double boiler.... boggle. They have no clue about the temperature control, obviously.
  15. Wow, how'd I miss this forum/thread! Another CF owner here. CanadianHomeChef when I read your posts here I thought I could be reading posts from my doppelganger! I bought my first CF in January 2018 and my second around August. It's a fantastic device and I find that most people can't grasp just how capable it is or how much it can change the way we cook. Many of the examples I see here mirror my experiences so closely, like cooking eggs benedict to making stock. Being about to set a temp and turn and walk away is something you couldn't do with any other device. I think it's likely I'll remove the stove from my new house and install an oven only, still debating. I haven't used the burners on the range in over a year. I've also found that I'm spending a lot of money on cookware now... this thing has infected me with the kitchen expansion bug. I'll have to post some pictures of my pots and pans collection sometime. I find that I don't use the probe a whole lot as I haven't ventured into recipes where liquid temperature is critical enough to require it. I find that things like Hollander sauce, soups, stocks even melting chocolate work just fine with the pan sensor since the main issue in those cases is not going over temp rather than having an exact temp. That said if I do venture into more dishes I may find a need but so far I haven't used it much. I also have a Vollrath Mirage Pro which sits on a shelf as a backup unit since once I bought the first CF the Vollrath hasn't been used. It's temperature control is so far off compared to the CF that I see it more as a hot plate conceptually than as a precision cooking device. Anyway just thought I'd say hello to my fellow CF converts. Cheers!
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