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It's bi-clad, meaning there's one aluminum layer for heat distribution and one steel layer for induction capability. It appears the nonstick layer is bonded over both. I'm guessing the nonstick layer is probably ceramic. They say they have some new "metal pellet impacted" process which is probably marketing nonsense. If it's anything like other ceramic nonsticks, it will be amazing for a month and then the nonstick capabilities will degrade quickly to being inferior to Teflon. $50 is okay for two but if you go to bed bath and beyond with a 20% off coupon you can get a 12" and 10" Calphalon Teflon set for $40 which will last 2-5 years depending on your use
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Jun 18, 2017 22:54
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Thanks. I passed on the pans. I'll check out the Calphalon Tefal ones around here.
rgocs fucked around with this message at 00:27 on Jun 19, 2017 |
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Jun 19, 2017 00:24
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Human Tornada posted:I really like the OXO Swivel Peeler better than the flimsy "disposable" ones people seem to like. Mine gets light/moderate use but it's been ~8 years and going strong. Get the Y peeler if you like that shape better but IMO spending $10 on something that feels solid is worth it over buying a flimsy $4 peeler every year. However, if you're using it every day I can't really speak for their longevity. We've had our OXO peeler for well over a decade now, gets used almost every day, is always washed in the dishwasher, and still looks like it just came out of the package. It's also still sharp enough it will easily take off your fingertip and/or fingernail if you're not careful. In fact, it's a bit of a running joke among friends, since every single person who's used it has taken at least one chunk out of their fingertip when they forget just how sharp it is. OXO actually sells replacement blades for it in a 2 pack, which I can't imagine ever needing, unless you're using this in a restaurant or something. For home use, I'm not sure this thing will get dull before I die.
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Jun 19, 2017 08:57
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I just grabbed a full tri-ply Kirkland set to replace our Calphalon 14-piece nonstick set after accidentally running dry while steaming and making a little bit of deadly Teflon smoke. It was ~5 years old anyway and has been used pretty heavily anyway. Are there any "gotchas" I need to look out for as someone new to cooking with stainless rather than nonstick? My in-laws are already giving me grief for having "rich people cookware" because they cook like crazy on the same busted-rear end worn out nonstick set they've been using for more than a decade and consider the stainless steel look flamboyant.
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Jun 20, 2017 03:25
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You will need to use a lot more fat to cook, if you don't want your food to stick. It will stick anyway, so get used to deglazing.
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Jun 20, 2017 03:40
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"Steam is not smoke." "I'll do the dishes." Repeat after me.
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Jun 20, 2017 04:12
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Yeah I'm probably just citing experiences from before I was any good at cooking but everytging I ever cooked in stainless burned to the bottom, stuck, or required a loving massive undertaking to clean the pan. I'd love to own some but I feel like I (or my wife or any other less anal family member) would just gently caress them up.
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Jun 20, 2017 04:30
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Cooking sunny side-up eggs in mine was how I figured it out. Preheated pan, fat, food. Don't burn the fat/turn the heat up too high. On the flip side, don't put anything into a cold pan. If you think something is going to stick and make a terrible mess, it's probably going to unless you adjust accordingly. Buy some barkeeper's friend. Solanumai fucked around with this message at 06:58 on Jun 20, 2017 |
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Jun 20, 2017 06:50
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Feenix posted:Yeah I'm probably just citing experiences from before I was any good at cooking but everytging I ever cooked in stainless burned to the bottom, stuck, or required a loving massive undertaking to clean the pan. deglaze or if you wanna be super lazy soak - cleaning done gently caress you can dishwash stainless
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Jun 20, 2017 14:05
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It took some messy dishes to figure out how to use stainless pans correctly, but now I use it for almost everything. Pro-tip: If you really really gently caress it up (beyond barkeeper's friend repair territory) you can simmer some coca-cola in the pan and it will break up almost everything.
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Jun 20, 2017 14:14
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Is this legit? Because it may change everything for me... https://wholelifestylenutrition.com/health/how-to-cook-on-season-a-stainless-steel-pan-to-create-a-non-stick-surface/
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Jun 20, 2017 14:40
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I'm not afraid to mess up some pots & pans as long as they can be recovered, and know that I'll have to use more fat for sticky things. Still optimistic that learning to cook can get a better experience out of stainless steel stuff rather than non-stick.
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Jun 20, 2017 14:57
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Or just have two+ pans: one Teflon and one regular. I mean poo poo, I've got a carbon steel pan, a Teflon pan, and a cast iron pan. Each has their place.
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Jun 20, 2017 15:03
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Is there a recommended SS fry pan /sautée pan... 10-12 inches, under or around 50 bucks? Pipe dream?
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Jun 20, 2017 15:08
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1redflag posted:Or just have two+ pans: one Teflon and one regular. I mean poo poo, I've got a carbon steel pan, a Teflon pan, and a cast iron pan. Each has their place. I'm not getting rid of all my nonstick, especially for stuff like eggs. Just wanted to shift from cooking literally everything on nonstick pans / skillets / pots to thinking "do I want nonstick for this" before I start cooking.
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Jun 20, 2017 15:12
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I do about 60% of my cooking in a big D5 skillet, 30% in a lovely T-fal that I replace every 6-9 months when I need super non-stick and the rest uses a collection of pans I really should toss most of them since I barely have room. Edit: Ahahah TIL that All-Clad sells their own version of barkeeper's friend but instead of $2 per 12oz it's $18 per 12oz get hosed all-clad. (They make amazing pans though) Croatoan fucked around with this message at 16:05 on Jun 20, 2017 |
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Jun 20, 2017 16:03
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Feenix posted:Is there a recommended SS fry pan /sautée pan... 10-12 inches, under or around 50 bucks? Take your pick, they'll both be fine. Personally I like the Tramontina geometry more. https://www.amazon.com/Cuisinart-MCP22-24N-MultiClad-Stainless-10-Inch/dp/B009P4851S/ https://www.amazon.com/Tramontina-80116-005DS-Stainless-Induction-Ready/dp/B00JAP2IPQ/
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Jun 20, 2017 16:15
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Twerk from Home posted:I just grabbed a full tri-ply Kirkland set to replace our Calphalon 14-piece nonstick set after accidentally running dry while steaming and making a little bit of deadly Teflon smoke. It was ~5 years old anyway and has been used pretty heavily anyway. Like others said, stuff will stick to it but it's not always a bad thing. I get much better browning on my stainless than on nonstick. Embrace the fond. You are now capable of deglazing and making great pan sauces! For more delicate things like eggs and fish just use one of the nonstick pans you're keeping. As far as cleaning, you can deglaze the pan with water after you're done cooking to loosen up any stuck bits. Failing that, a good soak helps immensely. My previous place had very hard water and it tended to discolor the insides of the pan; this was quickly fixed with some Bar Keeper Friend and a little bit of scrubbing. Feenix posted:Is there a recommended SS fry pan /sautée pan... 10-12 inches, under or around 50 bucks?
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Jun 20, 2017 17:07
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.Z. posted:Take your pick, they'll both be fine. Personally I like the Tramontina geometry more. Thanks! A couple questions: 1) Do you think the Tramontina is worth the extra money? And for what reason? 2) Is there a big fundamental difference in something like a fry pan (sloped edges/walls) vs. Skillet pan (90degree walls/edges?) (in how they are used...) (assuming that is what the naming terminology differentiation refers to...) cigaw posted:
Sorry, I said SS, but I should have made it more visible. Looking for Stainless Steel. 
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Jun 20, 2017 17:09
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Feenix posted:Thanks! A couple questions:  My bad, I should read more carefully before the coffee kicks in.
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Jun 20, 2017 17:15
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.Z. posted:Take your pick, they'll both be fine. Personally I like the Tramontina geometry more. Just looking at the geometry, the Tramotina is clearly going to be the better flipper.
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Jun 20, 2017 17:19
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baquerd posted:Just looking at the geometry, the Tramotina is clearly going to be the better flipper. Agreed there. And that is what I tend to gravitate towards for general cookery. I guess I just wanted to know what the walled-sides pan benefits are. Best guess is more liquidy simmer sauces, and more volume.
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Jun 20, 2017 17:28
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Feenix posted:Agreed there. And that is what I tend to gravitate towards for general cookery. I guess I just wanted to know what the walled-sides pan benefits are. Best guess is more liquidy simmer sauces, and more volume. Pretty much this. As for the price difference, if they were identical in design I'm not sure Tramontina would be worth it. Most of what I've read makes them seem identical in performance. Yes the Cusinart has reports of warping issues, but I think that's more a result of having way more reviews vs. inferior quality to Tramontina. But they are not the same design, so I'd say pick based on which pan geometry works better for you.
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Jun 20, 2017 17:40
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If you're sauteing or stirring something in the pan, the high walls make it less likely you're gonna accidentally splash poo poo out onto your cooktop.
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Jun 20, 2017 18:40
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Mr Executive posted:If you're sauteing or stirring something in the pan, the high walls make it less likely you're gonna accidentally splash poo poo out onto your cooktop. I think I've gone this long without a high walled pan so I will probably FIRST replace my nonstick beat up fry pan so I don't give my kids food aids or anything. And I can definitely see a place/justification for the high-walled one in the near future.
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Jun 20, 2017 18:46
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Which Barkeeper's Friend do I buy, the liquid or the powder?
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Jun 21, 2017 11:27
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It's a free country
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Jun 21, 2017 13:02
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Powder. Liquid is a scam.
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Jun 21, 2017 14:16
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Yeah you're adding some water to the powder to activate it anyway, I'm assuming the liquid just does that in advance.
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Jun 21, 2017 15:24
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Beauty, thanks.
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Jun 22, 2017 03:16
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Does anyone have a preferred brand of salt to use in a grinder? I just picked up a Peugeot Uselect Paris set and I already blew through the salt that was in it.
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Jun 22, 2017 22:14
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No, because it's salt.
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Jun 22, 2017 22:46
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http://www.bbc.com/news/world-europe-40362094 French fitness blogger killed when her cream whipper exploded, striking her in the chest and causing cardiac arrest. I'm trying to find out what brand it was and how it failed, but confirmed details are scant. Her family posted a picture of a failed whipper but I'm not 100% sure if it's the exact same one. There are rumors that it was a recalled model, but again, unconfirmed.
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Jun 22, 2017 23:05
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Steve Yun posted:http://www.bbc.com/news/world-europe-40362094
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Jun 22, 2017 23:16
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Flash Gordon Ramsay posted:No, because it's salt. Funny things get said from time to time, but this actually caused me to spit take onto my desk. Thank you for this. For content: I see a lot of recipes and stuff refer to Maldon salt for finishing. What is Maldon. Yes I could google, but I like talking poo poo out with you lot. [edit] Steve Yun posted:http://www.bbc.com/news/world-europe-40362094 3 things: 1) this is sad. Condolences. 2) Fitness chick's last name was "burger". I love it. 3) Reasonable or not, I always kind of think about what would happen if the blade on my vitamix shot off. I'm pretty sure it would go up, but for some reason, in my imagination, it frisbees, full force, into my gut. For this reason, I don't let my 4 year old watch me at eye-counter level when I make smoothies and poo poo. Crazy, I know. Feenix fucked around with this message at 23:22 on Jun 22, 2017 |
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Jun 22, 2017 23:16
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Marketing.
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Jun 22, 2017 23:17
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quote is not edit.
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Jun 22, 2017 23:21
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I want to use this whip cream chat to inform you all that I "invented" alcoholic whipped cream like a decade ago but it was gross as gently caress so we never made it again. I feel like I should let people know.
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Jun 22, 2017 23:26
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Feenix posted:Funny things get said from time to time, but this actually caused me to spit take onto my desk. It would not go up. That's not where its momentum is pointing, unless you're talking about it somehow acting as a propeller.
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Jun 22, 2017 23:31
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Kinfolk Jones posted:Does anyone have a preferred brand of salt to use in a grinder? I just picked up a Peugeot Uselect Paris set and I already blew through the salt that was in it. Grinding peppercorns releases flavor. Grinding salt just makes the salt smaller. Just buy the salt in the size you want. Diamond Crystal brand kosher salt is the salt you want for pretty much everything. Maldon brand salt is good for finishing things like tomatoes.
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Jun 23, 2017 01:31
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