Cookware

by drrayeye 9 days ago

When I was given a nakiri in Japan to take home, I was told that others would be offering more expensive versions that would do no better. Even when it became my go to knife for vegetables, I thou...

I would like to hear your experiences with uneven heating and searing using your overpriced garbage ECI pans from Staub & Le Creuset. I’m not a huge fan of ECI vessels, in fact I prefer stainle...

I know it isn't technically spring but it will be here before we know it. And we haven't kept up with making deals threads. Anyway, Thermoworks is having a closeout sale on their white Thermope...

There was a recent CI thread....which sorta revisits the age ole poll. For those with CI, what are you using it for. The only CI I have is two ECI, one 9qt oval and 7qt round . It probably sees les...

I'm looking to replace my plain (bright) white dinnerware, service for twelve. My current plates are Syracuse brand which have served us well but are pricey so I'm wondering if I can buy generic, n...

I've been replacing/upgrading the bakeware in the household. In looking at bakeware pans, I really like the Parrish Magic line. Thick alum, solid piece, no seams-no leaks. Looks like good stuff...

I would like to start a thread to help us cookware enthusiasts, who speaks and writes broken English and aren’t totally sure of the correct names for certain cookware items. Please help us here...

I know for all you bakers out there, this may seem like a downgrade. Swapped a KA Pro we had with a Ankarsrum. Wifey hardly uses it . She doesn't like it. The KA I sold had this nice textured matte...

I am looking at the 200w Bamix and wondering if it is Best in Class. There are a ton of options out there with all kinds of hype and I need help wading through all the clutter!

by cameronreddy 5 days ago

I’m so tired of pancakes that are not evenly browned due to a pan that does not distribute heat. I have a 16” Mauviel M'HERITAGE 150B Paella Pan... No go. Just not thick enough copper. So, do yo...

For whatever reason, the forum would not let me in...but finally I'm in... I feel like it's 15+ years ago when I was seasoning my CS pans and it was a total failure. Back them I was younger. Pro...

I'm struggling trying to find a pan that distributes its heat evenly over the whole surface so my pancakes aren't soggy at the edges.

There were posts in '15 about the flow hive.

Hi everyone, I've looked into getting another Soy pot and i noticed on their website that the copper thickness has gone down on all except for the Rondeaus. From what I remember I thought they used...

Since there’s no PM service here, I’m asking you in a thread. Is taisa on YouTube your channel ? He uses Mauviel coppper, De Buyer Carbon steel, Lodge cast iron and everything is done in a ver...

I know there has been some discussion about induction cook tops being incompatible with copper pans. The SF Bay area and Silicon Valley are mostly mandating that all new constructions must have all...

Hi everyone, Sorry for the wall of text Finally got some pictures for people In April of last year (right before COVID became a complete mess where I was), I purchased two saucepans, a 22cm and...

I recently bought a vintage copper pan, tin lined, a 24 cm sauté pan, really thick. The tin lining looks good to me, but I’m not an expert at all. How should I think? What to look for in the lining...

I'm looking for a good heatproof bowl - one that I could use as a boiler boiler, and also use a whisk inside it. The ceramic ones I have are very heavy. I was looking into stainless steel (light a...

I got this knife in Miami around 10 years ago and would like to know what the brand/maker is. Could anyone shed some light for me? Thanks!