Let's talk cookware (1 Viewer)

[RazorOye]

I have this exact one. I love it. The only down side is it's pretty heavy and doesn't exactly line up with my stove top. And it can be a pita to clean.

I need to figure out how to best use it in the oven. I think that might be easier than the stove top. The only thing is the lack of direct heat in the oven. Anyone have experience with that?

I dunno... why are you putting your cutting board on the stovetop? I usually put it on the counter.

 

[DaveXA]

I dunno... why are you putting your cutting board on the stovetop? I usually put it on the counter.

Touche.

 

[zeetes]

why would you put a cutting board in the oven? i mean, i'm hella lazy, but not even that lazy.

 

[DaveXA]

why would you put a cutting board in the oven? i mean, i'm hella lazy, but not even that lazy.

I figure the meat will be more tender when it comes time to do the cutting. Function over form in that case.

 

[zeetes]

I figure the meat will be more tender when it comes time to do the cutting. Function over form in that case.

nerd.

 

[dtc]

is this a good knife:

Looks like a special, Canadian King Cake knife.

 

[dtc]

I have this exact one. I love it. The only down side is it's pretty heavy and doesn't exactly line up with my stove top. And it can be a pita to clean.

I need to figure out how to best use it in the oven. I think that might be easier than the stove top. The only thing is the lack of direct heat in the oven. Anyone have experience with that?

If you're going to use that cutting board in the oven, you need the heat resistant pad that goes with it.

 

[Saint_Ward]

One thing I didn't notice at first looking at the Tramontina cookware is that there are two varieties. The tri clad bottom, and the tri clad all over. For a few bucks more, I'd assume the tri clad all over are a bit better. The links I posted I think are just for the tri clad bottoms.

 

[zeetes]

Looks like a special, Canadian King Cake knife.

those damn canucks!

One thing I didn't notice at first looking at the Tramontina cookware is that there are two varieties. The tri clad bottom, and the tri clad all over. For a few bucks more, I'd assume the tri clad all over are a bit better. The links I posted I think are just for the tri clad bottoms.

i'd totally go with the tri clad throughout. the best thing about multi-clad is the even heat distribution pan and pot.

 

[RazorOye]

I do need an enamel one, I've decided.

 

[zeetes]

I do need an enamel one, I've decided.

ebay.

staub, le creuset, etc. sell their imperfect wares through it.

literally, like a small, hard to notice bubble or whatever.

 

[Saint_Ward]

those damn canucks!

i'd totally go with the tri clad throughout. the best thing about multi-clad is the even heat distribution pan and pot.

I've decided I'm going to get their 3 quart pot. However, I'm waiting until I get my points from my CC, to save on it. Also gives me time to make sure it's the best use of funds now..

 

[RazorOye]

Also gives me time to make sure it's the best use of funds now..

I bought a record player last night while I was drinking.

I have one record.

PM for consultations.

 

[Grumpy Old Manatee]

What is your record? Felony? Misdemeanor?

 

[dtc]

Here's a good deal or two:

Vintage COP*R*CHEF All Clad Cop R Chef 12” Copper Saute Fry Pan | eBay

Find many great new & used options and get the best deals for Vintage COP*R*CHEF All Clad Cop R Chef 12” Copper Saute Fry Pan at the best online prices at eBay! Free shipping for many products!

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ALL CLAD copper core 10" inch FRY PAN SKILLET MADE IN AMERICA new | eBay

ALL CLAD POLISHEDSTAINLESS STEEL COPPER CORE 10" FRY PAN SKILLET. THIS IS NEW AND UNUSED.

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