Laurentius

What's your beef with wood?

Have you tried the Redecker German brand? Natural bristles set into wooden handles. I use their "bottle brush, and will never willingly use anything else.

You mean a Chinese-style slicing/chopping blade, yes? CCK makes a wide selection. Chefs Knives to Go carries many of them. Also available on Amazon.

This is a tall order. That's a lot of ice. How far away is your nearest minimart or grocery store? I ask because you may be $ ahead to have a commercial ice supplier put you on their route. You also may be able to rent one of their stand-alone freezer lockers to deliver into.

Atlas made copper bowls worth having, too.

Nor should you. There's probably more personal passive gas leakage going on in kitchens. Better to ban beans.

OK, I'll try it. My sister-in-law uses SV for her spoon lamb and loves it. Something like 18-hour pork belly makes sense. I do like SV carrots. I just don't see (haven't seen) any improvement beyond the Pit for anything like ribs, brisket, and other Q. In fact, it's more work for a lesser outcome IME.

Oh, I've used it for meat (and other things). I drag it out occasionally. In my sacrilegious opinion, SV isn't even that great for steaks. You get a grey band anyway, and if you SV to most recommended temperatures, by the time it's seared it's gotten too much heat. Baking in a 120F oven before searing has given me at least as good results as SV. Many other things, e.g., soft boiled eggs (a la Dave Arnold), are just a crazy waste of time, IMO. I think they make sense for restaurants, and maybe for batch cooking at home. I also confess I'm not thrilled over the idea of cooking food in plastic for extended periods.

Do you use yours much? I don't, and concluded it was what I was "supposed" to buy.

It's a 2-mushroom pan. The advantage is that it's sized to very small portions and small hobs.

Chowhound.

Yes, be safe. You might just find that your wok sits well enough into a ring to work. Probably bes to find one that's 18/8 or 18/10, i.e., nonmagnetic.

One of the unsung advantages of induction is that it "works" even if a pan doesn't sit dead flat--in fact, the pan doesn't need to actually touch the glass at all. The issue is keeping the pan close and stable enough to use safely without triggering the detector--which is the real reason the appliance makers tell us our pans should be dead flat. If a silicone trivet or potholder stabilizes your wok, try that. If not, consider the "mallet-n-board" straightening method. It won't matter if you make it slightly concave, as long as it sits securely. And (this may be controversial), you might consider going with a conventional round-bottom wok used with a ring. Some of the Euro companies even offer rings with silicone feet that won't scratch your Ceran. If you want to investigate this, there is an old thread on the "other" site, and the poster who investigated available models is SWISSAIRE.

My advice is that: (1) Unless you don't have a paring knife, go with the biggest chef you can comfortably handle and store; and (2) Most people psych themselves out on and prejudge the "comfortably handle" aspect. Small people ≠ Short knives, and you can't possibly know it until you actually fairly try a chef larger than you're accustomed to using. IMO, a 9-10" isn't too long, and 8" is the minimum I'd buy.

One I can endorse is a "FreshBrew" drip coffeemaker diffuser. A quick Googling doesn't show it, but it was made by a company called Jokari, which is still in business. I tyhink it was $5-10. It's basically a 4" diameter copper disk with impressed standoffs, that you place between the appliance's hotplate and your glass carafe. IME, it "tames" the hotplate to the extent you can enjoy your coffee over a few hours, rather than having to either decant or risk that burnt taste/odor.

I have one of the originals that I use and like. I use it regularly, and think it's worth the asking price. That being said, I think the best way to think about the Searzall is that it's a finishing tool. Don't expect it to sear 4 steaks in time to serve them all together. But it will melt cheese, toast bread and caramelize sugar pretty fast. And I do use it on steaks, chops and roasts to even out sears and browning, get a jump on the "up" sides of tings, solidify/crisp fried eggs, etc. I think it's a versatile tool. But it has a high accident potential. If I didn't already have v1.0, I would definitely get this new model--it looks like the improvements are worthwhile.

Hi, new member here, first real post... Lately I've noticed proliferation of frypans, both clad and nonstick, that have a textured pattern in their floors. For example, All-Clad D3 Armor and Fissler Crispy Steelux in clad and Hexpan, Analon X,and Freiling Black Cube. The ad copy is all over the place, with some makers claiming better/crispier browning, and others touting extreme durability. Does anyone here have actual experience with any of these? Would you say any of the claims are true, or are they just the usual NEW! puffery? Thanks