Cookware

I recently got a subscription to Cook’s Illustrated and was surprised to see the bad ratings they’ve given to Fissler cookware. I’ve seen Fissler recommended many times here, so I was wondering why...

Hi all, I live in the Netherlands (sorry for my English) and I'm looking for a new sautepan, I currently use the Sola 'hapjespan' 28cm / 11'' with high walls: Sola sautepan ( https://sola.nl/pr...

by kaleokahu 2 hours ago

With all the recent hoopla over Fissler disk pans, I'm somewhat surprised it stops short of Triple Axel, Triple Lutz here about the Crispy Steelux texture. I handled these pans (along with All-Cad...

So I bought new tin lined 2.0 mm copper skillets in 16 (6.3 in), 22 (8.7 in), 26 (10.2 in) and 34 cm (13.4 in). The thinking was to get pans that heat up fast for light pan frys and sautes. The thi...

by kaleokahu 5 hours ago

I've always wanted a way to keep and serve draft beer the way God intended. Not the ice tub method where a keg of any size is only good for 1 day, mediocre for Day 2, and you feel obligated to use...

What device are you using to measure: 1. Sidewall thickness 2. Bottom thickness and how. I've had the idea it would be nice to measure some of my current cookware and candidate new cookware ...

I need a new skillet really bad but can't decide. My NS is wearing out. I need to replace it but don't want NS. I have a couple of old cast irons but can't get them seasoned properly, yet. Work...

We're remodeling our kitchen and we've been offered a used Russell Range. We haven't been able to find any info about this manufacturer or brand, except that it seems (judging from one other post ...

Hi all, I think it has come time for me to gather some great premium cladded cookware. I'm cooking on induction and for my future cladded cookware, I highly value responsiveness and beauty. I...

Since it is officially summer, I thought to start a new thread. There are still active deals in the Spring 2020 thread.

Hi! I recently bought two Zwilling Prime pans after suggestions from this forum. I'm very happy with them and at the time was also thinking about a sauté pan. After having used my new 3.8L pan f...

by Sid Post 3 days ago

Looking at the past threads, most of them are very old so here goes... What home use (non-commercial) meat grinders do you have? Or, what grinders have you used outside of your home? What advi...

Could anyone advise me whether I can safely use a Le Creuset braising dish to also sear and cook steak or is it just for gentler stews? It claims to be multi-purpose but could it be too delicate to...

I don't know if this is the right place to ask the question, but we've tried DYI forums, Home Depot, Lowes, etc. and no one has been able to help us get the $%! cover off our burned out oven light ...

I've seen posts about the Mauviel 150 and 250 (1.5 and 2.5 mm) lines, and how older Mauviel lines for actual cooking began at 2.0 mm (with thinner pans made mainly for presentation, not cooking). I...

I found a pan among my mother's old cookware, that has a regular pattern of holes throughout. I'm not sure how to describe it. Regular holes, in rows, like some colanders, maybe 1/8-inch in diame...

by tcamp 2 months ago

I've been enduring 100% telework with only minimal complaints, not to mention cooking delicious dinners most of the time for the 2 returned students and my spouse. Mothers day is around the corner....

Hoping this isn't a stupid question but what is the best brand of silicone spatula for tin lining of copper pans? What are other utensils that are helpful for tin, and any other tips? I'm wonder...

Thank you for the extensive advice and guidance on deciding between the Shun and Kramer chef knives last month. What an extraordinary resource you guys are - knowledgeable, insightful and helpful...

I know there's a lot of threads on this, but many are years old. Also, I see a lot of people say, "I love my 15 year old Kitchen Aid" and then others say, "well, that's not what you would be getti...