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SantiagoDraco

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  1. That is the set. I have it myself and it's super. I don't have any issues with tipping.
  2. So how's everyone enjoying their Control Freaks? I'm curious how they've worked for those that have used them for some time. My experience has been pretty stellar I have to say and I haven't used my gas range but maybe a few times in a couple of years as a result. I bought my first unit in 2018 and it's still going strong with daily use. Second unit bought a bit over a year ago. Other than great experiences so far if I had anything that I found to be an issue it would be that I had difficulty using it with one of the T-Fal nonstick thermospot 12" pans since the pan is not flat and is even less flat when heated. This caused the surface to "lift" far enough up in the middle that the probe did not have good contact and the pan would not heat. Gave the pan to a friend and have been using my Anolon and All-clad pans ever since then. For liquids I find I don't use the probe much with the possible exception of frying. I'm currently thinking about ways to make a lid that will have a slot for the probe to fit, maybe some kind of semi-rigid silicon lid that I can cut a slot in for the probe. For deep frying it's not an issue of course. Overall I think the CF has had the biggest impact on my cooking experiences than any other tool I've used.
  3. I think the Paragon surface probe is likely shorter and maybe has less upward pressure/resistance. Also the mat on the Paragon likely helps reduce tipping by keeping the pan from sliding relative to the probe. To tip there needs to be some minute movement across the surface. Now if we are talking about tipping due to the weight of a handle being too much in relation to the pan that would be a different story. I have pans that tip on any surface. Not sure why they would even build them this way
  4. Yep, you won't regret it. The Analon's are especially good for Induction as they have a copper core in the base which further enhances heat distribution. Fantastic pans.
  5. If referring to the tipping issue it's due to the temperature sensor that protrudes from the glass top of the Breville. It has some resistance to it (it drops down as you put a pan on it) so that it remains in constant contact with the pan it is sensing the temperature of. Very light pans, or pans with an ungainly handle weight (in relation to the pan itself) can wobble. This would likely be somewhat of an issue on any surface for those pans but the sensor adds a bit of pressure that can be enough to cause the tipping.
  6. Oops! Sorry I thought they were older pans with issues lol. Didn't mean to imply you made a bad purchase
  7. To be honest? You probably need to replace the pans. I use the Anolon Nouvelle Copper Hard Anodized Nonstick skillets. Super pans for induction (or other). I also have a pair of All-Clad non stick skillets (8 and 10") and like them both. The smaller pan is a bit lighter and can tip slightly when empty. The only real solution to the problem you describe is a different pan. The Anolon Nouvelle are really great pans for the money.
  8. Are you using a non-stick pan? I generally do for poaching. Not that it's necessary. As for temps you should probably be closer to a very very low simmer with the Breville. But I'm not an expert though. I think the other suggestions are good also. I use some poaching cups that are non-stick for my poached eggs. The Breville will make for some wonderfully easy eggs benedict
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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".
  14. 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.
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