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dcbc last won the day on June 21 2023
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At our house, there's a Daddy Hutch. There's a knife drawer and a space underneath with all the C/S and Cast Iron. The main cookware storage with all the stainless and lone non-stick pan, along with the knife block on the counter is open to all. But I do 99% of the cooking. This was more to keep my high school aged kids using things they couldn't destroy until they learned how to use them. My older son received a 10" Lodge Cast Iron when he moved into his first apartment this year and has learned to take care of it.
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The De Buyer 12.5 (32 cm) has a helper handle. My two Matfer pans are traditional with the sloped sides, but that brand is a bit shallower than most, which is what ATK like about them before they bought into the local-French-recall nonsense and disavowed them in favor of Mauviel, which since has been recalled under the same circumstances, but I digress. My two De Buyer pans both are omelet pans, and the sides are much shallower. But that 11" omelet pan is thick and heavy (heavier than a comparably sized Matfer). Of the regular C/S pans, De Buyer appears to have higher sides than Matfer.
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Yeah, I've been there at least once, although we may have just gone to the bar for a drink and some apps. It seemed pretty okie-dokie.
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Mine doesn't even know where they are. But they are heavy. Still a pound or two shy of cast iron in most cases. But that 32 cm De Buyer pan is 3mm thick and definitely pushing cast iron territory. For a first pan, better to go with the 11". I've heard of Darto, but I haven't tried them. From all I've heard, they're good pans. The handle angle looks odd in pictures, but I'd probably get used to it in a minute or two. In the end, there are so many different brands out there, your head will spin. I'd stay away from anything too thin (I'd say minimum 2.5mm). Any thinner, and you're giving up some heat retention, which is part of the point.
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@C-Man and anyone else shopping, the Youtube Channel, "Uncle Scott's Kitchen" has a working discount code for 20% off at De Buyer. Use coupon code UNCLESCOTT at checkout. https://blackfridaycookwaredeals.com/
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My omelet routine is structured around the pan's heating up. Pan on the induction cooktop. Temp level 2. Go to the refrigerator and get the eggs and butter. Get a bowl out of the cabinet. Turn on water until it runs hot. Put the eggs in the bowl with the hot water to take the chill off of them. Wave hand over the pan to see how it's heating up. Coffee was on a timer, so I pour myself a cup and drink. After a few minutes, I take the eggs out and pour the water out of the bowl. Turn temp level on the cooktop to 3. Crack eggs into the bowl, add a splash of cold water and a pinch of kosher salt to them and beat until smooth. Turn the temp level on the cooktop to 4. Pull a plate down. Cut a pat of butter and set the knife with the butter stuck to it to the plate. Check the temp. Get a silicone spatula from the drawer. Butter into the pan. Once it's done bubbling, Temp to 5 and eggs in. Stir and shake and do that omelet thing. Temp down to 4. Keep them moving, clear the sides, start moving things to the bottom of the pan. Temp to 3. Keep spreading things around. HOB off. Roll and flip onto the plate. Add pepper and chives.
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I'm just gonna go find a cash machine.
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I just took my life in my hands by climbing up on my pitched roof in the near dark to straighten out the antenna that the roofers knocked off axis when they replaced our roof last year. ABC is coming in clear again though, so there's that.
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Trusty Dusty
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I abandoned nonstick for C/S. I have a mix of Matfer-Bourgeat and De Buyer. I recommend either of the brands, but the De Buyer are a bit more expensive and robust. That said, they run sales on their website frequently. Some notes: The De Buyer "Minderal B" line has an epoxy coating on the handle. They come with a warning that they can be in the oven for 10 minutes max at 400. I've seasoned mine in the oven with some foil wrapped around the handle and the coating was not damaged. But if you like De Buyer and want to put it in the oven, the "Pro" version has a nice, stainless handle. If you have a gas cooktop though, the regular Mineral B will be fine because you easily can season on the cooktop and a little oven time isn't a big deal. But the Pro is only $30 more. Matfer is comparably priced to the regular Mineral B, and its 11 7/8" pan was the gold standard for years. The handle is uncoated, and putting it in the oven is a non-issue. The rivitless handle design is nice too. But (full disclosure) last year, a local French agency tested their cookware by boiling an acid solution in a bare (unseasoned) pan for 2 hours and the result was some leached chemicals that are no bueno. But it's pretty common knowledge that (1) you season these pans and (2) you don't put acidic solutions in them, which strip seasoning. So under ordinary use, this test is ludicrous, and I have continued to use my two Matfer pans without worry. Also, in theory, there probably aren't many similar products which would perform differently under this same standard. Both pans have pretty good sloped sides (other than the De Buyer omelet pans and the crepe pans). So you want to research how much cook area you get (my 10" Matfer has 7" of cooking area for instance), and go from there. Lastly, do not expect a carbon steel pan to perform like Teflon. They are very good alternatives and will last forever. With room temperature eggs and a good pat of butter, I can have fried eggs sliding around like hockey pucks. But a little sticking will happen, particularly when pan frying proteins. It's not bad though. You can clean these and cast iron with soap without issue (previously, this was discouraged when soaps contained lye). I don't think you can go wrong with either of these brands. Heat them slowly, especially if you use them on an induction HOB (induction HOBs have warped C/S pans when put on blast, but most pans, including the two above, incorporate a slightly upward bow in the base to fight this tendency).
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It's really cool. They talk a little about the composition of the mold (sand, clay, water), as well as the precise temperature range they have to have the molten pig-iron in to prevent some of the things you're talking about, as well as to preserve the structural integrity of the pan. Really interesting, and this video is just the dumbed down version of it all.
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And induction to prevent warping, but that's just an issue with carbon steel pans. But it's a good point. Cast iron and carbon steel are poor conductors of heat, which is one of their strengths when it comes to searing meat, i.e., not releasing all of the heat at once. So by heating it up slowly, you're allowing the whole pan to heat up and hopefully avoiding hot spots that could cause sticking.
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I don't skip anything, regardless of whether I like a character. To understand the women in Don's life and how he relates to them is to better understand Don's character. The finale makes that point not so subtly. Hell, one of the first thing the show asks us is, "What do women want?" Answer: A chance to get closer.
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My 2025 BINGO card has been absolute dog shit.
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