Laurentius

It depends on the pan and the appliance. This (detection) is a general issue with induction, and it's difficult to predict--and easy to dispute--if your particular pan works on your particular appliance. The appliance makers don't test every conceivable small pan. The generalize.

The pan detection doesn't work properly/dependably.

It's a corkscrew missing its worm/T- handle. That goes through the stub you're holding into the "U".

You are overly concerned, IMO. Your point about staining making fond less visible is arguable, but consider Staub's black lining. The rest are nonstarters. These linings are enamel over frit. You wouldn't get dentures if your teeth got stained, would you? If the interior enamel was chipping out/off, that would be a different matter.

Now I want one for the shower...

You must cook much larger portions/batches than I do. While I love my DLC7 Pro, I rarely use the steel blade, and almost never use the discs.

I have one of those discs. It's in the tub with all the other unused ones. Microplane...

I have a DLC-7 Pro from that era that I also believe is of better quality than current production. But I was happy to get the redesigned blade. Frankly, I think it's pretty dumb to drop a chunk of hard cheese into the feed tube to grate, because it will batter against the plastic cover parts with great force. When it finally gets thin enough, it slips between the disk and cover and wreaks havoc there. Microplane!

Possible monetary waste. Feeding the refuse stream, refamiliarizing with controls or attachments, storage/clearance, etc. But if your machine is shot, go for it.

Baby, meet bathwater? Just be careful and accept/manage the risk.

...that you can see.

From your photos, I think your blade was one that was covered by the infamous recall. Cuisinart should be happy to comp you a new one of the new design, even at this late date. To answer your question more directly, yes, a competent sharpener could resharpen. However: (a) you would lose the very small serrations; and (b) it might create or propagate cracks (the subject of the recall).

If you want to be sure the honey you buy is unadulterated (i.e., not conjured in Cina and "laundered" through other countries), buy local. Ask to see their hives.

Huh, mine's not. Is there some socket your cord plugs into?

Most makers now use permanently fixed cords to discourage users from running longer cords and further to receptacles, and to minimize the chances of shorts and shocks from spills and slops. Some, like on the Anova SV circulator, are absurdly short.

Their store locator indicates it can be had at my local Wal-Mart.

The way I was taught, there is no discernible layer--the pan looks clean as a whistle. Maybe a light gloss. I do this with a 5mm thick omelet pan, which becomes at least as nonstick as a seasoned carbon steel or cast iron pan. It is a fragile thing. IMO, It's only "worth it" for a dedicated egg pan at low heat. The effect lasts longest if you just wipe out the pan between firings.

Don't be sa, just redo the seasoning. And maybe stop short if you're making paella? I mean, paella is supposed to stick to some degree, yes?

You have quite a collection. Why don't you also pick up a Panasonic Met-All unit that works with aluminum and copper?

Huh. I thought you meant the seasoning doesn't come off. But you meant the metal itself? I'm actually not being snarky. If there's a way to build up real seasoning/polymer that is useful, I'm all for it, even if it's unsightly. Tell me how you do it?

Hmmm, do you have an explanation or a theory as to why this might be? Your Falk, unless it is very early production, is lined in stainless, yes? And your Dartos are carbon steel, right? In my experience, only carbon steel builds any polymer worthy of the term 'seasoning'. You can, kinda, sorta, temporarily "season" stainless, in the sense that it can be made less sticky, but there is no visible polymer that stays with the pan. I have had the unfortunate experience of trying to strip tenacious oil spatter and gunk from certain SS-lined pans (e.g., Demeyere Prolines with their Silvinox treatment), but I never considered that gunk being seasoning. Would you please post a photo of your seasoned Falk?

What's the diameter of your paella pan? 34-36cm is considered small.

Great song, and many covers to choose from! I like Three Dog Night's version. The big problem with using "regular" pans for paella is they're too small to make enough servings. And of course the problem with real paella pans is a "regular" hob is too small.

You must know some secret I don't. Last night I AF'd 10 frozen panko-breaded prawns in the Breville, and it required multiple tray and morsel turns to get somewhat even results. Breville acknowledges this in their instructions, and that's why they included a "turn reminder" feature. Have you noticed the AF function almost always takes longer than recommended on the food packaging? These prawns were supposed to bake 8-10 minutes at 400F; I had to AF them for at least 15 minutes at the same 400F to turn them brown. Don't get me wrong, I'm thankful to have the Breville.

Yes. When I first got the thing, I was expecting cleaning that tray would be a nightmare. But so far it hasn't been bad, even in a house w/o a dishwasher. I think I've only had to break out the Carbon Off once.