New Pots & Pans

[gsoda3 3245]

1 hour ago, jimmyjazz said:

Anybody scramble eggs this way?  I saw it on some cooking show -- it allows you to cook in almost any type of skillet:  use a LOT of oil (preferably olive oil), like 2 T or more, and get it hot to where it's shimmering.  Pour in the already seasoned, whipped eggs, and be ready to scramble and plate right away, because they fry up almost instantly.  Super soft, large curds.  Takes about 15-30 seconds.

i do that for omelettes.  you have to precook the filling (other than cheese) and i don't scramble once i pour the eggs in.  but it goes eggs, cheese, filling, plate.  less than 30 seconds otherwise it gets firm or worse, crispy.  i hate crispy and dense omelettes.

[dcbc 14465]

2 hours ago, gsoda3 said:

i do that for omelettes.  you have to precook the filling (other than cheese) and i don't scramble once i pour the eggs in.  but it goes eggs, cheese, filling, plate.  less than 30 seconds otherwise it gets firm or worse, crispy.  i hate crispy and dense omelettes.

 

[gsoda3 3245]

interesting i've never seen that video thanks.

[dcbc 14465]

Interesting trick I just heard and can't believe I didn't know.  But before using a carbon pan (or occasionally or whenever), heat up some salt in the pan and rub it down with a paper towel.  Smooths everything out. 

[NoName 16350]

Spoiler

 

 

On 4/24/2020 at 2:59 PM, Hank Scorpio said:

Same. Pick up a cast iron and a XXXL Tweety Bird and Taz t-shirt for under 9 dollars. 

 

I am spoilering it, but fuck. Hank Scorpio is a funny dude. 

[Chewbacca 7766]

Any recs on carbon steel pans?  After watching the egg episode of Good Eats Reloaded, I'm going to give one of those a try.

[Okie State 3804]

De Buyer, Mauviel, and Matfer Bourgeat are on about every list out there.

I have a couple de Buyer Mineral B pans and they're awesome. They also make a line without the epoxy coating on the handle that is oven safe to higher temps, but I can't recall the name.

[riloh05 107]

ordered some eurocast after using at the inlaws...any eurocasters?

[Chewbacca 7766]

Got an 11" deBuyer Mineral B pan off Amazon yesterday.  Seasoned it twice and it's already completely nonstick - did the fried egg test this morning.  Where has this pan been my whole life?  Might get a couple more and ditch the cast iron and stainless pans.  This pan is phenomenal and incredibly versatile.

[dcbc 14465]

3 hours ago, Chewbacca said:

Got an 11" deBuyer Mineral B pan off Amazon yesterday.  Seasoned it twice and it's already completely nonstick - did the fried egg test this morning.  Where has this pan been my whole life?  Might get a couple more and ditch the cast iron and stainless pans.  This pan is phenomenal and incredibly versatile.

Don't ditch the Stainless.  First acidic liquid to hit that carbon steel pan will remove that season pretty quickly.  They are great for lots of things, but not that.  Cast Iron will hold heat a bit better/longer when adding meat to sear, but yes, carbon steel pans rock.

Edited May 16, 2020 by dcbc

[Chewbacca 7766]

Don't ditch the Stainless.  First acidic liquid to hit that carbon steel pan will remove that season pretty quickly.  They are great for lots of things, but not that.  Cast Iron will hold heat a bit better/longer when adding meat to sear, but yes, carbon steel pans rock.

True. And I'm not going to ditch 200 dollar pans. But i love these things.

[dcbc 14465]

2 minutes ago, Chewbacca said:

29 minutes ago, dcbc said:

Don't ditch the Stainless.  First acidic liquid to hit that carbon steel pan will remove that season pretty quickly.  They are great for lots of things, but not that.  Cast Iron will hold heat a bit better/longer when adding meat to sear, but yes, carbon steel pans rock.

True. And I'm not going to ditch 200 dollar pans. But i love these things.

Yeah, I just ordered my 3rd one (an 10.25" from Matfer Bourgeat).  Still hasn't shipped, which has me in emailing seller mode.  But for some reason, it was a hard size to find for regular price.  And it seems to be the best omelet size despite some pretty good ones out of the 8.5" version.

[Okie State 3804]

A good mix of stainless, carbon steel, and cast iron gives you maximum versatility.

[Chewbacca 7766]

A good mix of stainless, carbon steel, and cast iron gives you maximum versatility.

What does cast iron give you that carbon steel doesn't?

[Okie State 3804]

I haven't done any kind of scientific tests or anything, but I feel like it retains heat longer and is probably superior for things like searing steaks. It can also handle high heat in the oven for extended periods of time unlike my particular carbon steel.

Plus I just really like frying up bacon or sausage in my cast iron skillet.

[52-80 19142]

9 hours ago, Chewbacca said:

9 hours ago, Okie State said:

A good mix of stainless, carbon steel, and cast iron gives you maximum versatility.

What does cast iron give you that carbon steel doesn't?

cheaper/more disposable, better suited to beating like outdoors/open-fire cooking.  and good for cowboy self-defense.  other than that, im of the opinion the cast iron is hugely overrated. 

overall usefulness,  cladded stainless > thick anodized alum  > carbon steel > cast iron

[Chewbacca 7766]

I guess there is cornbread, so cast iron has that going for it. I'm just running out of room for all the pans i have.

[dcbc 14465]

1 minute ago, Chewbacca said:

I guess there is cornbread, so cast iron has that going for it. I'm just running out of room for all the pans i have.

I'm running into this as well.  But I think there's some rule that you have to have at least one cast iron pan.  In addition to cornbread, I'd probably make it a go-to for most fried meats (chicken, pork chops, bacon).  The higher, less sloped sides lend to that use.

[Okie State 3804]

I also have a growing collection and need to pare it down. I may keep one Calphalon non-stick, but the rest will be Allclad stainless, de Buyer carbon steel, and my extremely overpriced but awesome Field cast iron skillet.

[dcbc 14465]

I just made room by moving a steamer basket we don't use much to a different cabinet.  Still a bit crowded, but that thing was a pain to store other pans around.  I've got my pots and pans stored in two deep drawers under the cooktop.  At some point, I'm going to get some quarter inch plywood and make some dividers.  I bought some prefab wire racks a while back, but the base caused a clearance issues with some of the pans.

[Okie State 3804]

I just made room by moving a steamer basket we don't use much to a different cabinet.  Still a bit crowded, but that thing was a pain to store other pans around.  I've got my pots and pans stored in two deep drawers under the cooktop.  At some point, I'm going to get some quarter inch plywood and make some dividers.  I bought some prefab wire racks a while back, but the base caused a clearance issues with some of the pans.

Damn that's a good idea. I'll add it to my project list.

[dcbc 14465]

1 hour ago, Okie State said:

5 hours ago, dcbc said:

I just made room by moving a steamer basket we don't use much to a different cabinet.  Still a bit crowded, but that thing was a pain to store other pans around.  I've got my pots and pans stored in two deep drawers under the cooktop.  At some point, I'm going to get some quarter inch plywood and make some dividers.  I bought some prefab wire racks a while back, but the base caused a clearance issues with some of the pans.

Damn that's a good idea. I'll add it to my project list.

I figure it's easy enough to route a small bit of lumber and do it so the 1/4" ply goes in there pretty tight.  Run the ply about half way down the drawers so the handles stick out on the near side.  Don't know if I'd glue it in case I wanted to rearrange.  Seems like it would work.  The slight rise on the base in those prefap racks was enough to excluded most of the pans. 

[elfenix 34221]

cast iron for no knead pan pizza

i have lodge cast iron in 3 sizes (small is great for burgers, basically deep fry in their own fat because there's no where for it to spread out), a matfer carbon steel for carbon steel things (the super long handle is a bit  unwieldy), a few cuisinart stainless, and assorted nonstick fry/skilled/saute pans.  the stainless and nonstick are just stacked in size order with sheets of cardboard between to keep the nonstick from getting scratched.  also a grill pan i got as a present 15 years ago.  pain in the ass to clean. 

Edited May 17, 2020 by elfenix

[Chewbacca 7766]

Yeah, i have 3 cast iron pans, 2 stainless steel pans, a nonstick egg pan that i don't need anymore, my Mineral B, 2 sauce pans and a pot for spaghetti, etc. Also have 2 Le Crueset enamel cast iron. Definitely gonna have to find a better way to organize them all.

[dcbc 14465]

As soon as I agree that cast iron is not my go-to, I've used it twice in 12 hours---browning ground beef for tacos last night and hash browns this morning. 

[Tonesky 932]

Preamble:  We have a mix of lightweight ancient Farberware and Revere pots, and no longer nonstick pans that all need to go....  I am on-board with getting better quality SS.  I made the rounds yesterday to see and touch what is available in local brick and mortar and was very surprised to find that damn near all of it, including All Clad, has shitty handles that are difficult and uncomfortable to grip.  Based on how they felt to me empty, I can't imagine I would like them hot and full.  While I am not sure she will make the effort to use the SS, if she does, this is of particular concern for wife, who has some arthritis and grip issues.  Between my own pickiness and her legitimate issue, I am concerned for buying something online that I cannot inspect before pulling the trigger. 

More setup:  Of all the things I saw in person yesterday, the Williams Sonoma Thermo-Clad (Made by Hestan) had the most secure and comfortable feeling handles.  They felt great!  Googles suggests that while the pot lids are different, these are otherwise substantially the same pots and pans as Hestan Probond, but no one had that line on display to see and hold.  Googles reviews the WS Thermo Clad and the Hestan Probond as comparable to All Clad D3 and Made In.  In addition to those, my Googles has caused me to be inundated with ads on social media, of which Heritage Steel (Clarksville, TN) seems like a worthy contender.

Questions:  Does anyone have any real world experience with Williams Sonoma Thermo-Clad, Hestan Probond, Made In, and/or Heritage Steel?  They all have good reviews and seem of similar quality and price.  I am particularly interested in knowing about handle grip and comfort for the three that I cannot see and hold in the stores - Hestan, Made In, and Heritage Steel.   

[dcbc 14465]

On 1/28/2024 at 2:18 PM, Tonesky said:

Preamble:  We have a mix of lightweight ancient Farberware and Revere pots, and no longer nonstick pans that all need to go....  I am on-board with getting better quality SS.  I made the rounds yesterday to see and touch what is available in local brick and mortar and was very surprised to find that damn near all of it, including All Clad, has shitty handles that are difficult and uncomfortable to grip.  Based on how they felt to me empty, I can't imagine I would like them hot and full.  While I am not sure she will make the effort to use the SS, if she does, this is of particular concern for wife, who has some arthritis and grip issues.  Between my own pickiness and her legitimate issue, I am concerned for buying something online that I cannot inspect before pulling the trigger. 

More setup:  Of all the things I saw in person yesterday, the Williams Sonoma Thermo-Clad (Made by Hestan) had the most secure and comfortable feeling handles.  They felt great!  Googles suggests that while the pot lids are different, these are otherwise substantially the same pots and pans as Hestan Probond, but no one had that line on display to see and hold.  Googles reviews the WS Thermo Clad and the Hestan Probond as comparable to All Clad D3 and Made In.  In addition to those, my Googles has caused me to be inundated with ads on social media, of which Heritage Steel (Clarksville, TN) seems like a worthy contender.

Questions:  Does anyone have any real world experience with Williams Sonoma Thermo-Clad, Hestan Probond, Made In, and/or Heritage Steel?  They all have good reviews and seem of similar quality and price.  I am particularly interested in knowing about handle grip and comfort for the three that I cannot see and hold in the stores - Hestan, Made In, and Heritage Steel.   

Never saw this post.  You're right, those all have good reviews.  I have my eye on a Made-In 3.4 qt saucier, but I haven't pulled the trigger yet.  No experience with that brand or the others.  I mentioned this earlier, but the Cuisinart French Classic line (made in France) is really nice (compared to the All-Clad stuff I've used), the handles are fantastic, and it's robust as hell.  I've had mine for 5 years with no issues and have added several pieces.

 

 

Edited June 18 by dcbc

[tigol 2395]

Shop the “All Clad Factory Seconds” and buy stuff with packaging damage while saving $$ for legit hardware.

[dcbc 14465]

48 minutes ago, tigol said:

Shop the “All Clad Factory Seconds” and buy stuff with packaging damage while saving $$ for legit hardware.

They have good deals, but he doesn't like the handles.  It's an issue with All-Clad for a lot of people, myself included.  It's too bad, because, overall, the quality is fantastic and the deals on seconds are great.  That's why I mentioned the Cuisinart French Classic.  The multiclad pro line is about as solid and lower in price, but the handles are more in the All-Clad V-style.  And to be clear, these two lines from Cuinisart aren't the shitty stuff.  They are are on par with the D3 stuff from All-Clad, and I could bludgeon someone to death with the 5.5 Qt Saute pan I have in the F/C line.  

 

Also, for what it's worth, Mauviel has an ebay store.  I picked up a slightly scratched 11" 5-ply M'Cook pan with a cast stainless handle and lid yesterday for $119.  They're usually $200.

 

I really had my eye on the De buyer Affinity 11" fry pan, but I just wasn't finding any deals (firm at $225) and the price on the Mauviel was too good to pass up.

 

Also, save your money and stick with 3-ply (tri-clad).  I bought the aforementioned 5-ply because 11" is an odd size I wanted to try out and was feeling fancy.  And, it might play well with my induction cooktop.  But it's mostly marketing.  3-ply is all you really need.

Edited June 18 by dcbc

[dcbc 14465]

One other thing, the De Buyer omelette pans are great. I picked up the 11" Mineral B about a month ago and am thinking about grabbing the 9.5 " one when they are back in stock. Just fantastic pans.

I ended up selling my 8" Matfer Bourgeat pan because I just wasn't using it much and had the 10" and the 12ish" doing heavier duty.

[dcbc 14465]

Mauviel M'Cook, 5-ply stainless for 53% off through their eBay store. It's a little lighter than the Cuisinart FC, but it's a nice size and 2.6mm thick.

 

/dog hairs on the cooktop ftw.

 

Edited June 21 by dcbc

[Mo Horn 8818]

If anyone is interested, Le Cruset is having a great sale right now on some of their items. 

[dcbc 14465]

1 minute ago, Mo Horn said:

If anyone is interested, Le Cruset is having a great sale right now on some of their items. 

Crap.  I bought another omelette pan yesterday.  I'm running out of room (poor)

[Mo Horn 8818]

My son got a 6.75 oval dutch oven for $279.99. Regularly $430.00.

[dcbc 14465]

2 minutes ago, Mo Horn said:

My son got a 6.75 oval dutch oven for $279.99. Regularly $430.00.

Rocking a Lodge 5.5qt, which Lodge sent me as a replacement for the one that chipped after 8 years.  All, in, I'm in for $60.  Le Creuset surely is head and shoulders better.  But I love a deal, and this thing has been a workhorse.

[dcbc 14465]

Last one for a while. De Buyer Pro 9.5" omelette pan.

 

/That's the darkest season I've ever gotten from one round in the oven.  It looks like teflon, but that's iron.

Edited June 23 by dcbc

[Tonesky 932]

On 1/28/2024 at 2:18 PM, Tonesky said:

Questions:  Does anyone have any real world experience with Williams Sonoma Thermo-Clad, Hestan Probond, Made In, and/or Heritage Steel?  They all have good reviews and seem of similar quality and price.  I am particularly interested in knowing about handle grip and comfort for the three that I cannot see and hold in the stores - Hestan, Made In, and Heritage Steel.   

Punchline:  I bought a 10 piece set of Hestan Nanobond in mid-May.  So far, I am very pleased!

Backstory:  Not long after my January post, I called Hestan and spoke at length with their "cookware concierge."  He was very helpful, without pushing me to buy anything.  I told him of my handle pickiness and my interest in the Williams Sonoma ("WS") branded Thermo-Clad cookware, made by Hestan, and asked about its quality compared to the Hestan branded Probond cookware.  He said that they were essentially the same, with a handful of design elements specified by WS, including the more comfortable rounded handle.  He said that Hestan designed their handles to have a more comfortable grip than All Clad, while still providing grip security.  He suggested that I return to WS, find an oven mitt or hand towel, and handle the various pans again as I would if it was coming out of a hot oven.  As he had suggested, with just a bit of torque, the WS branded pans, with the rounded handles, just spun around in my hand - no grip security whatsoever.  The Hestan (and All Clad) pans were fully secure.  I called back to chat some more and he told me that, if I wanted the Hestan and was not in a hurry, to hold off a couple of months and it would be 20% off for Mother's Day.