Let's talk cookware (2 Viewers)

I don't have an enameled iron piece.

So I use regular old cast iron for my roux because it's the most consistent thing to heat with that I have.

Most of what I do is searing, roasting, and braising.

But what do I know... I'm just some dumb hick who almost made it to Season 1 of Masterchef: Canada :yes: (that dirty rice don't get too dirty in stainless steel)

All good uses for cast iron. I’m in the market for an enameled Dutch oven for bread, as I am currently going through a sourdough phase.
 
So... what's a good manual can opener?

Our kitchen aid one my wife bought and liked is pretty much just spinning out now.
 
So... what's a good manual can opener?

Our kitchen aid one my wife bought and liked is pretty much just spinning out now.

Im not sure which model we have but google “safety smooth edge can openers”. We went through tons of cab openers, manual and electric, until we switched to these. They are amazing.
 
i hated my kitchenaid opener (not sure what model). i have an oxo something or other, works pretty well.
 
Im not sure which model we have but google “safety smooth edge can openers”. We went through tons of cab openers, manual and electric, until we switched to these. They are amazing.

Pretty sure you're talking about this. I've had it for 15 years or so. Still works like a champ.

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