Laurentius

No, anyone who knows me knows I'm an overly experiential person; I'll try most things culinary at least once, just to have done them. However, some comparable things I've tried, e.g., plain mayonnaise, butter, sauerkraut, pumpkin filling, heirloom fresh turkey, I've judged to be no improvement or savings over storebought. Given those learning experiences, making mustard is just a 'ways down my food bucket list. But if yours is that you end up with a significantly better mustard, please post your prep. I'd expect I'd have to make multiple test batches of mustards before I settled on one that wasn't available at retail and I'd love. And even if I thought something was lacking in a store choice, I'd probably just doctor it up a bit. As an aside, I live in a place that grows a huge % of USA's seed crops (for planting) of cabbage, beets and mustard. I'm somewhat surprised no one has mentioned terroir in connection with growing mustard seed. See, https://pubmed.ncbi.nlm.nih.gov/38553428/

I understand from prior posts you live where commercial choices aren't varied or cheap. Other than away from non-yellow mustard, where have your tastes led you?

Let us know the results, specifically whether you conclude homemade is better and/or cheaper than the prepared ones you've tried. Part of me thinks making mustard might be great, but when I reflect on the large range of mustards and other condiments available for sale, I'm not so sure. I suppose if there's some big taste improvement, and a tested, trusted recipe, I'd try it. Still, Amora's pretty foolproof...

Really? The beaker is in two of the accompanying videos. It's double or triple the price of the best-designed presses...

Ah, and there in the video is the missing piece.

The 0.6mm lining is suspect. That's thicker than in any other bimetal that I'm aware of (Mauviel, Bourgeat, e.g., 0.2mm). Even All-Clad's linings, which are overthick, are only about 0.41mm. If the copper really is only 1.4mm thick, that's a substantial step down from their regular bimetal at 2.3mm.

I was wrong, but I think you may be, too. Based on this, the bimetal (copper plus lining) is 2.0mm. https://www.copperpans.com/fusion-line That probably means the copper thickness is 1.9mm (as in Coer ). Then with a 0.5mm bottom, the overall thickness would be 2.5mm. This makes sense, because new dies would not be needed (This is also why Coer has only 1.9mm of copper).

And the time may have come full circle. Falk has, somewhat quietly, introduced an induction-bottomed version of its Classic line. This is not the thinner, clad Coer, but rather the full-thickness 2.3mm Classic fitted with a ferromagnetic disk. Falk now joins Bourgeat in offering this construction for cooks who want both copper and induction. Bring money.

That's not my meaning. No temperature variation would violate the Second Law. But you can achieve a minimum Delta T for all the variables. That's what I mean.

Yes, but I'm not sure you want the answer. The heat input from induction is only from the cast iron molecules in a thin skin directly above the coil. That means that any spread of heat inward, outward and upward is dependent on cast iron's poor conductivity (Contrast with your other pan choices). The upshot is that this internal-only spread can be slow and limited. And even then the intrinsic hotspot may never be overcome. The same CI pan on gas gets its heat input not only from the direct flame, but also from the outward and upward flow of the combustion gases and heat from the grate. There will still be a Delta T, but overall more evenness. Maximal evenness with any cookware--but especially cast iron-- requires an even, continuous cooktop, as in a solid-top, placque, wood stove or hearth.

Because CF is only sensing at the center point, and it's only inputting 110 VAC. Did you time the preheats? Did you read the actual temps across the pans before the flop? The three constructions you tested are quite different from each other; each would take a different time-under-heat to be comparably preheated.

Oh, I thought you said "I did a simple test of browning." Yes, you probably would get a different result using gas. IMHO, I think your results favoring the hybrid Breville (Meyer) pan have much to do with how the CF senses, reports and adjusts temperature at the one point in the center. You might draw different conclusions if you let the heavier Coer and CI pans come to thermal equilibrium before the flop. IOWs, if you fully preheated. Same with Proline. Some of us actually choose the cooking mode that works best with certain wares we already own, but if you only have a PIC like the CF, then you may have to search for optimum pans for it

It's not. But I'd put it the other way around: Induction isn't a good choice for cast iron if you want even browning.

Wow, so we can't agree this study addressed case material, and utensils were tested and allegedly showed the presence of those compounds? I'm not saying the study was good, true, or anything significant. I'm just trying (unsuccessfully) to focus on what the study is and isn't about.

Wow, this thread sure caromed off the topic of the study... Can we agree that: (a) the black material is from cases (not the electronics themselves); and (b) that the black utensils were tested and found to contain the fire-retardent compounds?

Oh, I guess I read the article differently. I thought the source of the black plastic containing retardant was the case material, not electronics. An awful lot of that in the waste stream, yes?

Can you please explain how the black case material is recycled?

Yep. Sadly, this is the case with many venerable companies, e.g., Lehman's.

This style manual press is Coin of the Realm. I trust Lee Valley would choose a good model, but beware knockoffs. If I had more counter space, I'd have one.

Yes, strictly out of necessity. My personal opinion on making my own mustard is the same as making my own pumpkin filling--I don't see any improvement.

The SN porter is probably closest, described as "Spicy Brown". The pale ale one is sweeter. The stout is stoneground. The hazy one is German style whole seed. You might like Maille Old Style.

Have you tried the one branded by Sierra Nevada? Maille should have one that's close.

Ah, I guess there was a missing tube/cup after all?

This is a WAG, but I suspect there is a piece missing. As in a tube through which that plunger traveled. Maybe a sausage stuffer? Or, if the tube was perforated, some sort of juice extractor?

I would say Wirecutter's reviews are above the standard ATK reviews, but that's a pretty low bar.