Re: OT: cooking pots

Robert Wagner wrote: 
On Thu, 17 Mar 2005 17:22:08 GMT, "jce" <defaultuser@xxxxxxxxxxx>
wrote:


I'm a big fan of going out. That said, I'm a big fan of my rather cheap and large nonstick saute pan......I tried to duplicate this with a cheap target nonstick saucepan (ok, it was $12 and it was made in China by children in a toxic factory) so I get what I deserve. The best pan I ever saw was the one that my parents had - it was cheap, it was nasty, it was dirty looking, but if you didn't scrub it, the eggs would work. 


The best I had cost $5 on the clearance table at a Revere outlet store
in St. Augustine. It may have came from the same factory. Those
Chinese waifs are cunning with nonstick. It put a beautiful crust on
hash browns, like the Swiss Rosti, and let me execute perfect
one-handed flips dozens of times. Sadly, it expired due to scratches.
I got more than $5 use out of it.


I like the feel of cast iron also....I would like to have a kitchen stuffed with Le Creuset but my cupboards cannot support the weight... 


And its porcelain cannot withstand the heat of frying. It cracks and
turns brown. The cleaning solution sold by Le Creuset works great for
reversing the damage.  Enameled cast iron is no good frying.


Of course, the thing that you all forget to mention is the type of stove you all have.....seems to me that some of your choices would work fantastico on Gas but not on your standard electric hob.


I moved into a house having gas for heat, but the kitchen was wired
for an electric stove. Rather than cook on electric, I went six months
with NO stove. After doing major surgery on the sheetrock to supply
gas to the kitchen, I happily started cooking on a gas stove.


To bring the thread back to COBOL by using the analogy common to CLC, it's the availability of the correct tools at the appropriate time. You don't always need a browning pan. 


Nor do you need a stove to cook. Countertop electric appliances, with
their thermostatic control, can do the job better than a stove. Rice
cookers are a good example of their superiority.


I missed the note re: Professional S series suffering through legistlation.....I always wondered where they went when I wanted a new one. I'll have to investigate - cannot beat a lifetime warrantee - I already had mine replaced once when they inexplicably got weird rust divots...not rust but little tiny holes...looked like some tiny bore beetles had got hold of em overnight. 


After my ex dishwashered my Wusthofs, I called their US sales rep for
replacement of the handles or knives.  His best offer was a new set
'at cost' i.e. 50% of list. What about the lifetime warranty? The
warranty doesn't cover abuse.

I dumped the abuser, got a ceramic knife and lived happily ever after. 

Sounds like a plot line for an episode of Law & Order.
.

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