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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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jaw

jaw

Posted
Posted (edited)

i'm thinking of getting this set: https://anolon.com/collections/nouvelle-copper-cookware/products/nouvelle-copper-luxe-hard-anodized-nonstick-frying-pan-set

Nouvelle Copper Luxe Frying Pan Set -- 8.5" & 10"

(matching lids are here)

 

does anyone have that smaller 8.5" pan? i'm wondering if it tips when empty on the CF. the handle looks kinda beefy, so that's why i ask.

 

i apologize if someone already answered this question, but i scanned this thread and didn't see it.

 

edit: you can get 10% off on anolon.com with code WELCOME10 (maybe only for first time customers?)

Edited by jaw
added coupon code (log)
jbates

jbates

Posted
Posted (edited)
20 hours ago, jaw said:

i'm thinking of getting this set: https://anolon.com/collections/nouvelle-copper-cookware/products/nouvelle-copper-luxe-hard-anodized-nonstick-frying-pan-set

Nouvelle Copper Luxe Frying Pan Set -- 8.5" & 10"

 

does anyone have that smaller 8.5" pan? i'm wondering if it tips when empty on the CF. the handle looks kinda beefy, so that's why i ask.

 

i apologize if someone already answered this question, but i scanned this thread and didn't see it.

 

I got what I believe is the same set (based on the above recommendation):
 

https://www.amazon.com/dp/B002QB9TPS


and the smaller one works fine.

 

If it's exactly centered on the sensor then it'll lift up on the far side by just a millimeter or so (1/32 of an inch), but if you move the handle closer to the sensor by an extra centimeter or so (½ inch) it balances perfectly.

Edited by jbates (log)
  • Like 2
  • 2 weeks later...
SantiagoDraco

SantiagoDraco

Posted
Posted
On 2/20/2020 at 12:32 AM, jaw said:

i'm thinking of getting this set: https://anolon.com/collections/nouvelle-copper-cookware/products/nouvelle-copper-luxe-hard-anodized-nonstick-frying-pan-set

Nouvelle Copper Luxe Frying Pan Set -- 8.5" & 10"

(matching lids are here)

 

does anyone have that smaller 8.5" pan? i'm wondering if it tips when empty on the CF. the handle looks kinda beefy, so that's why i ask.

 

i apologize if someone already answered this question, but i scanned this thread and didn't see it.

 

edit: you can get 10% off on anolon.com with code WELCOME10 (maybe only for first time customers?)

 

 

That is the set.  I have it myself and it's super.  I don't have any issues with tipping.

jbates

jbates

Posted
Posted

My CF is relatively new and underused so my sensor is probably a little stiffer than a more well used one, so any tipping may differ from one device to another.

  • 1 month later...
jaw

jaw

Posted
Posted (edited)

do you guys ever have issues with cookware not being detected?

 

i've got some >30yr old stainless stuff -- various 'amway queen' pots and saucepans:

 

DQlGJE3.jpg

 

and while they weren't designed with induction in mind, a magnet will stick to them, and they clearly work on induction.

 

sometimes, my CF will recognize them, and i can use them without issue for hours on end.

other times, it just refuses to recognize them or just stops recognizing them mid cook.

sometimes power cycling the unit fixes it, sometimes not. it sucks :(

 

the thought occurred to me that something could be wrong with my unit, but i doubt it since all modern 'induction ready' cookware has worked flawlessly.

 

clearly, there is some programmed coupling threshold for detecting cookware. i wish there were a debug mode where you could adjust that coupling constant!

 

maybe someday, someone will reverse engineer the firmware and release a custom one with such a debug menu. a guy can dream.

 

but hm, this thing is under warranty. i wonder if they would be able and willing to tweak that for me to make it more tolerant of cookware?

(and upgrade my firmware while they're at it, lol)

Edited by jaw (log)
md8232

md8232

Posted
Posted

Hi everyone.  Just finished all 21 pages, thanks to all who contributed.

I ordered a Freak yesterday and it should be here in @ 2 weeks.

I’ve been using a low cost induction cooker for several years and it is

fairly loud in our quiet rural home.  Can anyone comment on the noise

level of the Freak.

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

ElsieD

ElsieD

Posted
Posted
17 minutes ago, md8232 said:

Hi everyone.  Just finished all 21 pages, thanks to all who contributed.

I ordered a Freak yesterday and it should be here in @ 2 weeks.

I’ve been using a low cost induction cooker for several years and it is

fairly loud in our quiet rural home.  Can anyone comment on the noise

level of the Freak.

 

It is very, very quiet.  I doubt you will be able to hear it.

  • Like 1
jaw

jaw

Posted
Posted
12 hours ago, md8232 said:

I’ve been using a low cost induction cooker for several years and it is

fairly loud in our quiet rural home.  Can anyone comment on the noise

level of the Freak.

 

you can hear the fans running, and depending on the type of cookware used and its positioning, you can hear various high-frequency noises like ringing or buzzing.

however, i would not say it's loud.

lemniscate

lemniscate

Posted
Posted (edited)

There's a 15% off offer on the Control Freak if you are a member of the ChefSteps Studio Pass subscription.   Probably a small target population, but just putting it out there in case there's a possible match to desire.

 

From the email:

Members of Studio Pass in the United States receive a 15% discount on this incredible device. This deal lasts only 48 hours, so if you have been thinking of joining Studio Pass, now is the time. The discount is worth more than the cost of a year of Studio Pass, so you would be getting the subscription more or less for free. That's smart. 

Edited by lemniscate (log)
PositiveMD

PositiveMD

Posted
Posted

Are they still offering a discount for people that had chefsteps premium previously?

 

Dang, this is a little tempting, but I already have a control freak and getting another one would mean replacing the mirage pro that I have.

lemniscate

lemniscate

Posted
Posted (edited)
3 minutes ago, PositiveMD said:

Are they still offering a discount for people that had chefsteps premium previously?

 

Dang, this is a little tempting, but I already have a control freak and getting another one would mean replacing the mirage pro that I have.

It said 48 hours in the email I got a 4pm PDT, so not sure exactly how long that is since there's no end time on my info.   Just Studio Pass subs, but I think there's a prorated upgrade from Premium to Studio Pass, or at least there was recently.

Edited by lemniscate (log)
md8232

md8232

Posted
Posted
1 hour ago, lemniscate said:

It said 48 hours in the email I got a 4pm PDT, so not sure exactly how long that is since there's no end time on my info.   Just Studio Pass subs, but I think there's a prorated upgrade from Premium to Studio Pass, or at least there was recently.

 

Any idea what the price is with the discount?  I tried looking without success. 

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

lemniscate

lemniscate

Posted
Posted
5 minutes ago, md8232 said:

Any idea what the price is with the discount?  I tried looking without success. 

Nope.  Not in the market for one.   Just passing along an email offer.

KennethT

KennethT

Posted
Posted

Does anyone know the optimum temperature to fry onions for really crispy onions?  I'd assume it's around 250F but I wouldn't swear to it

Anna N

Anna N

Posted
Posted
21 hours ago, KennethT said:

Does anyone know the optimum temperature to fry onions for really crispy onions?  I'd assume it's around 250F but I wouldn't swear to it

Are you asking about onions or onion rings? I know you said onions but all I can think of is crispy shallots as used in various cuisines. So I’m just wondering. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

KennethT

KennethT

Posted
Posted
51 minutes ago, Anna N said:

Are you asking about onions or onion rings? I know you said onions but all I can think of is crispy shallots as used in various cuisines. So I’m just wondering. 

Sorry - you had it exactly - crispy shallots used in Thai and Indian (among others) cuisines - sliced very thinly.

Anna N

Anna N

Posted
Posted
1 hour ago, KennethT said:

Sorry - you had it exactly - crispy shallots used in Thai and Indian (among others) cuisines - sliced very thinly.

OK. I have been making crispy onions and crispy shallots for many years. The crispy onions appear in my Danish dishes. I found the best way is thinly sliced, placed in a pot and covered with oil and then heated on medium, stirring often until they are just a few shade short of where you would like them to be. Lift out with a slotted spoon or other implement that will allow the oil to drain from them, scatter them on paper towels, sprinkle with salt and Bob’s your uncle.  They will keep for days at room temperature. Well actually they won’t because I’ll usually eat them up in very short order. 
Keep the oil it can be used in salad dressings and for various other frying jobs  where the flavour will be a complement. 

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

KennethT

KennethT

Posted
Posted

@Anna N That's exactly what I did, and they turned out well (just not enough of them, but then again, is there ever?) but I was just curious if there was a magic perfect temperature that the freak could hold so I wouldn't have to stand over it for 20-30 minutes....

Anna N

Anna N

Posted
Posted
8 hours ago, KennethT said:

@Anna N That's exactly what I did, and they turned out well (just not enough of them, but then again, is there ever?) but I was just curious if there was a magic perfect temperature that the freak could hold so I wouldn't have to stand over it for 20-30 minutes....

Understood. I can be slow sometimes. 😂

  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

bpwhistler

bpwhistler

Posted
Posted
11 hours ago, KennethT said:

@Anna N That's exactly what I did, and they turned out well (just not enough of them, but then again, is there ever?) but I was just curious if there was a magic perfect temperature that the freak could hold so I wouldn't have to stand over it for 20-30 minutes....

That's what I was just going to ask! LOL. The ENTIRE reason I spent the money on the 'Freak' was precise temperature control.  I'm a mediocre cook at best when I have to judge temperatures.  When I can cook something a few times, and zero in on the exact temp and time my food actually turns out so that my picky family will eat it!! LOL

md8232

md8232

Posted
Posted

I got my Freak on today!  Williams Sonoma had the best price I could find.  

Some duck legs arrived later, so Duck & Sausage Gumbo tomorrow.

 

  • Like 3

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

jaw

jaw

Posted
Posted (edited)

here's my cleaning experience so far:

 

until i started deep frying on this thing, i never had any issues with cleaning. i just cleaned with a sponge and soap and water. no problem.

 

but the CF is imo a very nice deep frying tool. loving the probe control.

 

if any oil dribbles down the side of the pan, immediately stop what you're doing and wipe off the oil thoroughly from the pan side, bottom, and the CF glass surface. this will save you later on some cleanup effort.

 

but still, any oil residue that ends up on the pan bottom or CF surface under the pan will polymerize into a difficult-to-remove substance very quickly.

 

and so began my cleaning troubles.

 

i haven't tried acetone, but 90%+ alcohol softens it a bit. not enough to dissolve it, but it softens up for easier mechanical removal. not very effective though.

 

i finally broke down and used a razor blade to scrape it up. this worked fine, but i slipped up and left a couple of small scratches on the glass.

 

i also stupidly used a green scotchbrite on part of the surface. this did a great job on the residue, but it obviously left some fine micro scratches on the surface.

 

finally, i used baking soda paste (baking soda with a bit of water) and a paper towel. this gentle abrasive -- with some elbow grease -- will remove polymerized oil and doesn't seem to scratch the glass. or if it does scratch the glass, the scratches are too tiny to see. i wish i would've tried that first. but now that there's a few scratches on the surface, i know i won't give a shit about future scratches. so i've got that going for me. :)

 

anyone have a better technique?

Edited by jaw (log)
  • Like 2
  • 1 month later...
adey73

adey73

Posted
Posted

forgive me if someone has already posted this....

 

but those of us who were wondering where the competition is to hopefully lower the price of precision induction, Vollrath released a range of induction/probe based units in January.

 

https://www.vollrathfoodservice.com/products/countertop-equipment/cooking-equipment/induction-ranges/4-series-induction-range

 

@btbyrd put me onto the Mirage Pro and I love mine. This new iteration have larger coils plus the probe and are more powerful.

However only found one review,  that spoke of noisy fans and crashing of software and you can only save 4 files on their usb which is Java based.

 

Maybe in a couple of years there might be a few on the secondary market, as of now they are very expensive. 

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