Pots and Pots and Pans

[weinoo]

1 hour ago, JeanneCake said:

So far, all I've decided on is the book and the flat bottomed wok that @blue_dolphin suggested (I got the 14" one).  That Staub that @weinoo suggested looks pretty nice, and is the same price as the AC MOAP and I agree the size is more appropriate for the quantities he's been cooking.  I ordered the wok already  but now I'm wondering if I should see if he has a preference for the Staub or the MOAP.   Maybe it's better to get the Staub now and save the MOAP for next year ....

The Staub is 10X the pan that All Clad is.

[JeanneCake]

The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited!  Thank you for the recommendations. 

[weinoo]

I guess it was bound to happen, but I won't be buying any of these...

 

Falk proudly presents the first solid copper and healthy non-stick ceramic coated cookware!

 

Quote

 

Crafted in 2.0 mm solid copper combined with the latest innovation in Sol Gel ceramic coating technology, these frying pans are a little thinner and lighter than our Classic and Signature pans. They are absolutely perfect for eggs, omelettes and crepes.  

The outside is our unique Falk brushed copper finish. The cooking surface is the latest technology Sol Gel ceramic. It is more scratch and heat resistant than any other type of ceramic surface. It is also a healthy alternative to PFTE coatings.

The newly designed hollow brushed finish stainless steel handles are ergonomically shaped like the Signature line but are lighter for perfect balance on these pans. 

We are offering these pans at a reduced introductory price for a limited time

 

 

Unless their non-stick interior lasts a lifetime, I can't imagine buying any nonstick type of pan (in copper, at $200+) that I normally replace every couple of years.  

 

And used properly, my Falk is basically non-stick anyway...though I'll use dedicated omelet and crepe pans for those jobs.

Edited Friday at 02:25 PM by weinoo (log)

[BeeZee]

I have a couple of Calphalon hard anodized skillets and saucepans that I've used sporadically for probably 20-25 years. Always hand washed and used non-metal utensils so they aren't scratched. They are still non-stick, but the cooking surface looks a bit dull. The quality is good, handles are solid formed aluminum and riveted through the sides of the pans. Calphalon had something they recommended in the past, their "Dormond Cleanser", for restoration of the finish, but it looks like it was discontinued. I think Barkeepers Friend is too abrasive for this purpose. Does anyone have experience with this?

[rotuts]

@weinoo

 

I concur with that plan.

 

the pan  should be of good quality , but not terribly expensive .

I have this series :

 

https://www.amazon.com/Experience-Induction-Cookware-Skillets-Dishwasher/dp/B07H14V3TR/ref=sr_1_2_sspa?crid=2X0DS32B78TOQ&dib=eyJ2IjoiMSJ9.CFyYyqVvex3Zuzo9IO-FB1B1DxoiwAGM0g-bgI2L-ftesjKK-qiEznMEm27GLxu5BPYFu15wW5uF665SH7ZiFx0BvfSGg4rXlhMMBihIjEDUKdhJPXBPwS5NDR7I2LknaptrmVn5lB0OPObQms_206gi7l9lAEc4MkYTDWUX1sAJvlztBs6BLpdVcqCxyz9Cblf9rKL9wUWP161HsT8HreAtmcrhuHZLoo65uhHtyqUHNwbXJLsbiLXflkcfMiD8uooOf8XHpy1Yd4i_oxM4wEpMZHwVnmrK3-eJQqOSI-w.JbZ6uJ_2ZQhFWAFS2heoR7hPT1CNV8ZOgW4cWCfh3PI&dib_tag=se&keywords=t-fal%2Bnon%2Bstick%2Bskillet&qid=1746806384&sprefix=t-fla%2Bnon%2Bsticl%2Bskillet%2Caps%2C69&sr=8-2-spons&ufe=app_do%3Aamzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

 

and after many years , replaced the small pan , which still works  well , bu the egg does not easily slide in the pan as before , with :

 

https://www.amazon.com/dp/B009HBKPD0?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

 

both are nice , and worth the initial price , and an eventual replacement , years down the line.

 

 

Edited Friday at 08:48 PM by rotuts (log)

[AlaMoi]

I was gifted a Calphalon fry pan.

as it's 'non-stick' degraded to 'sorta' stick' to 'sticks' I've used BarKeepersFriend on it multiple times.

not much help.  I no longer even consider it when needing anything non-stick.

 

I have found the ceramic 'non-sticks' ala Blue Diamond much more durable.  they do 'clog up' but a quick cleanup with BKF brings them back to their original "sorta' maybe kinda' non-stick" performance.

[weinoo]

3 minutes ago, AlaMoi said:

I was gifted a Calphalon fry pan.

as it's 'non-stick' degraded to 'sorta' stick' to 'sticks' I've used BarKeepersFriend on it multiple times.

not much help.  I no longer even consider it when needing anything non-stick.

 

I have found the ceramic 'non-sticks' ala Blue Diamond much more durable.  they do 'clog up' but a quick cleanup with BKF brings them back to their original "sorta' maybe kinda' non-stick" performance.

 

To be honest, my favorite "non-sticks" are my well seasoned carbon-steel pans.  When properly heated and oiled/buttered, anything and everything just slides around beautifully.

 

I believe I have both Matfer and deBuyer...old school.

 

 

 

[gfweb]

1 hour ago, weinoo said:

 

To be honest, my favorite "non-sticks" are my well seasoned carbon-steel pans.  When properly heated and oiled/buttered, anything and everything just slides around beautifully.

 

I believe I have both Matfer and deBuyer...old school.

 

 

 

 

agreed.

I can scramble eggs in my deBuyer and Darto steel pans

[weinoo]

16 hours ago, gfweb said:

 

agreed.

I can scramble eggs in my deBuyer and Darto steel pans

 

 

 

[rotuts]

All the above is true.

 

have a CS pan just about like that , that I 'cured' as I found the curing process personally worth doing

 

for the result.

 

if one does not have a hankering for the process , and its not that difficult , and is quite rewarding

 

the the above mentioned pan work quite well , and with minimum care will be fine for years.

 

then you buy another, and use the older one for times when your food does not really need to slide around.

 

something nice for two different approaches .

[weinoo]

51 minutes ago, rotuts said:

have a CS pan just about like that , that I 'cured' as I found the curing process personally worth doing

 

for the result.

 

Of course now most of the manufacturers sell pans that are "pre-seasoned" so that might take the worry out of it!

 

I had originally taken that little video because a friend wouldn't believe me that I could cook eggs in my carbon steel without sticking.

[rotuts]

a CS pan , of excellent initial quality , that one has taken the time to season

 

and keep seasoned , if very much a tool that is a joy to use.

 

CS , like the ones you mentioned , a bit lighter than the DARTO's.

 

if a Home Chef , in the future , wants to look into this , and give it a try 

 

they will be rewarded for years for their effort.

 

Of course , no one else ' in the Kitchen ' will be permitted to use it 

 

They can purchase and create their own.

 

Mine is a deBuyer.

 

 

[JoNorvelleWalker]

Just for fun I tried frying eggs in the new Made In carbon steel pan I am reviewing.  The eggs stuck.  Not badly, but the help of a spoon was required for release.  The eggs looked fine on the plate.  I suspect doing a single egg at a time would work better.

 

[Porthos]

At (only) 29 pots and pans it makes my batterie de cuisine seem like a pauper's. 😉

[Katie Meadow]

15 hours ago, JoNorvelleWalker said:

Just for fun I tried frying eggs in the new Made In carbon steel pan I am reviewing.  The eggs stuck.  Not badly, but the help of a spoon was required for release.  The eggs looked fine on the plate.  I suspect doing a single egg at a time would work better.

 

Maybe start cooking with the pan by doing shallow fry in oil. For my first efforts with my new carbon steel pan I  made some vegetable fritters and then some shrimp cakes and it was a breeze. I haven't cooked eggs in it yet because making two eggs in a 12 inch pan seems silly,

 

One of the surprise bonuses of the pan is that I get to watch my husband swoon over it. Wife number 2: never cranky!  

[AlaMoi]

cast iron and carbon steel pans require time to properly 'season'

cast iron needs about 2x of carbon steel.

fry/high temp cook fatty stuff in the pan for a minimum of 20 'events' before judging 'non-stick'

 

they will never ever be "ala Teflon" - but they get so close as to be an entirely acceptable alternative.