Chowhound Presents: |

Cookware

traditional items and materials and a canelé question

Share:

More from Cookware

Cookware

traditional items and materials and a canelé question

tim irvine | | Oct 7, 2010 04:36 PM

I have collected cookware for many years. While the most visible sign of this obsession has been a lot tin lined copper, in recent years I have found myself branching out...porcelain, enameled CI, other ceramic, CM baking items, "blue" steel, tinned steel, etc. Every time I have tried any of the newer items using newer technology and materials (AC or Calphalon pans, Henckels or Wusthof SS knives, non-stick molds or baking pans) I have been consistently of the view that they just did not measure up. Anyone want to weigh in on that observation?

I have been thinking of venturing into the canale world based on the threads on Home Cooking. As dearly as I love copper, it seems foolhardy to jump into this whim at $20 a pop for copper molds. I cannot imagine using silicone molds. Does anyone have experience with the aluminum molds or should I consider this a "crossover" topic and go to the canele thread on Home Cooking?

More posts from tim irvine

Feedback