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 (that dirty rice don't get too dirty in stainless steel)
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.
alright, so I have 600 bucks to redeem at Hudson's Bay Company.
I was looking at the All-Clad and Le Crueset to spend some of that on.
I was thinking of mixing and matching - 2-3 pieces (if I had to spend an extra 100-200 so be it).
But then I saw this:
I don't know the difference between the two - D3 vs. the Stainless Steel.
And how does the anodized fry pan - which I was also looking at - fit into the picture?
And I don't know if this is actual a good deal - keep in mind this is CDN prices. I know sometimes stores will raise the 'normal' price to make it seem like a better deal. And it's really not.
And I know that amazon.ca has them for this price, normally. But I don't have 600 bucks in Amazon gift cards
We would use all these pieces and I would not need to piece together a set.
Is it worth it? I'd be paying a couple hundred bucks for either of these sets.
Thoughts appreciated. Get all of these or mix and match with Le Crueset - which is the wiser option?
It looks like the stainless will be slightly heavier with better handles. Although at the same price point they will be pretty comparable. This might help:
We’ve had a stainless Caphalon set for close to 20 years and we use it all the time. I think either of those sets would work.
I will also add that glass lids are nice too, which neither of those sets have.