Best pots and pans? - Chef Forum
2002年10月19日 · Pots and pans are what you have when you have a combination of types. When you get into paying THAT much money, it's called cookware Stainless Steel pays for itself over the long run if it's good quality. I'm into "Slow Food" and try to keep cooked foods to low-temperature cooking and that's something I can successfully do with Waterless Cookware.
Everything is Warping! Ahhh! - Chef Forum
2012年5月10日 · Come on, as a chef of 30 odd years I have not yet had a pot warp when cooking on gas or electric element, unless it is a cheapy cheapy thin as paper bottomed pot which will warp with a cigarette lighter. INDUCTION electric will warp them and damage the bases of even the best pots. EMF's act differently on all surfaces so a base of a pot having ...
Flattening Warped Pans - Chef Forum
2012年1月18日 · You can get pans very flat this way, but the pan metal will not only develop a warp "memory," but fatigue as well from the warping and straightening. Straightened pans will warp more easily than those which were never warped. At some point, the whole process gets old and the pans will need to be replaced. Hope this helps, BDL
Where can I get my copper pots retinned in the US?
2012年6月8日 · Rocky Mountain charges $10/in for pots larger than 18in; remember though that an 18in pot the way they measure (diameter PLUS height) would be a very large pot. All three companies have excellent reputations, and include dent removal and polishing as …
Best Pans for Home (Hexclad? All-clad?) - Chef Forum
2021年11月9日 · Most steel or aluminum pans are going to warp if you heat them to 500 degrees and put food in them, 500 being when teflon starts to off gas. Consider this video where they cook with non-stick. Note he uses a laser thermometer to take pan temps to show what's happening as they cook in the non-stick for the purposes of this dish.
Waterless Cookingware - Chef Forum
2008年4月27日 · There are a variety of materials and construction methods used for making good pots and pans for home cooks. For pots, sauce-pans, and other vessels used for cooking liquids the best interior is stainless steel. Any number of metals or combination of metals, including stainless steel, make for good exteriors.
Stainless Steel Pots in the Dishwasher - Chef Forum
2010年1月21日 · But most of the food services places that I've worked in, mainly have the cheaper aluminum pots & pans. I've seen SOME stainless steel like the small All-Clad roasting pans. And yes, the pots & pans there DO get pretty banged up a lot. But I don't pan on getting another SS set because it is my intention to make THIS one last as long as possible.
MPS Magnalite Pots & Pans HELP?? - Chef Forum
2007年12月13日 · No sticking, but a nice fond. The pan was easy to clean up. Indianwells suggestion to leave the meat alone is a good one. It's one that's repeated almost daily on cooking shows, by "grill masters" and experienced cooks. You just need to practice with your pans and the temp. Stainless is a wonderful cooking surface for many foods.
All-Clad vs. All-Clad copper core vs Falk Copper? - Chef Forum
2005年3月9日 · Of course, the best for transferring heat is pure copper pans, like Mauviel, etc. The thin layer of stainless (or tin) on the inside keeps them from reacting with food. I think I would go with the stainless lining for durability (tin seems fragile and would need re-tiniiing). The only disadvantage of copper pans seems to be aesthetics.
My head hurts from cookware research!! Looking for...
2010年6月5日 · For 3 years I have been looking forward to purchasing new pots and pans, and after much saving and research, the day has finally come! I will be purchasing them from Williams-Sonoma (I work for the company and get a generous discount), and walked in tonight ready to purchase new All Clad d5 stainless pots and pans (a combo of items I know I'd ...