Apart from the wok...

Post #282,122 by admin 4/17/07 10:19:33 AM Reply	Apart from the wok... ... do you have any specific suggestions with respect to brand? And what's the best way to clean stainless? Thanks. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,128 by Andrew Grygus 4/17/07 10:41:18 AM Reply	Well, if cost is no object . . . . . All-Clad, the outfit that pioneered explosive welding of stainless to aluminum for cookware is excellent. I have only one by them, a 2 quart sauté pan - Amazon wasn't carrying the full wrap core line of Cuisinart when I decided to upgrade that size from the slab bottom pan. All else I have is Cuisinart, both the slab bottom and full wrap. Their quality is excellent and it has been available at very good pricing on Amazon. I have never had trouble cleaning these devices, except once when I practically melted one. Kitchen cleanser does an excellent job (I use Pro-Pride from Smart & Final which I prefer to Comet). I use Super Scour sponge pads which are terry cloth on one side and plastic mesh on the other. After a while you may notice a slight dull film on the cooking surface of your wok and/or sauté pans. This should be removed with warm vinegar. I do this about once a month on the most heavily used pans. Any mineral deposits in pans used for steaming can be similarly removed by heating some water with vinegar mixed in, then washing with cleanser. Pots used for boiling water will develop a few tiny white spots in the bottom. Some will be minerals removable with vinegar, some will be cavitation spots that don't come off, but they cause no trouble. One thing I like about the stainless surface is that it is easily cleaned without worrying about damage, and when it's really clean you can see that it's really clean. Previous to moving to this kind of cookware I was using enameled iron. [link\|http://www.aaxnet.com\|AAx]
Post #282,145 by admin 4/17/07 12:01:26 PM Reply	Cost is no object if it's going to last. I'll look into them; thanks. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,153 by Andrew Grygus 4/17/07 12:56:46 PM Reply	Oh, they'll last all right. Even the one I accidentally subjected to extreme overheat was basically undamaged and did not come unlaminated - that explosive welding is good stuff. The only actual damage was minor pitting caused by ginger of which there was quite a bit in the pan - sulphur compounds eat metal, and at extremely high temperatures they'll even pit stainless steel. Incidentally, if you accidentally leave a cast iron pan with water in it overnight, and there are bits of ginger in it, you will have some very significant pits in the metal by morning. [link\|http://www.aaxnet.com\|AAx]
Post #282,166 by admin 4/17/07 1:59:53 PM Reply	This stuff? [link\|http://www.amazon.com/b/ref=amb_link_1342232_26/002-4858354-5232803?ie=UTF8&node=556948&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=0K9KCTFTT8BQ9SGP2G95&pf_rd_t=101&pf_rd_p=237091001&pf_rd_i=555018\|http://www.amazon.co...01&pf_rd_i=555018] It doesn't seem any more expensive than the Calphalon we've purchased in the past... Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,168 by boxley 4/17/07 2:03:55 PM Reply	pay that much for cookware? Dont they have yard sales there? Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #282,171 by admin 4/17/07 2:14:11 PM Reply	If someone else didn't want the pan... ... why the hell would I want it? Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,172 by Another Scott 4/17/07 2:20:02 PM Reply	Divorced gourmet chefs are your friend... ;-)
Post #282,186 by boxley 4/17/07 4:36:41 PM Reply	gramp bought gran a $350 cook set 20 years ago they eat the early bird special at the diner every night now because its a bitch cooking for 2. Same way for cast Iron pots. Well maintained pots and pans at a fraction of the cost of new. Estate sales are good. We are talking about a holder of cooking food that heats evenly, not a fucking picasso :-) thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #282,187 by admin 4/17/07 4:42:17 PM Reply	Well, here's the thing: Time to find it online and click the button: an hour. Time to comb dozens of garage sales to find something that might be suitable, but with unknown construction, utility, and provenance: ... Free time I or my wife have to do either of these: not much at all. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,189 by boxley 4/17/07 4:56:33 PM Reply	:-( scragging thru other peoples junk is a sport (to me) Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #282,218 by admin 4/17/07 7:45:52 PM Reply	I'd rather play soccer with the 3yo Which is exactly what we did tonight. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,178 by Andrew Grygus 4/17/07 2:57:38 PM Reply	Yes, that's the stuff. All-Clad has several lines including higher priced ones with copper layers and slightly lower priced ones with aluminum exteriors, but the three ply aluminum core line is what I've used in both All-Clad and Cuisinart and have no performance complaints with either brand. Again, full wrap core is best for sauté pans and essential for smaller saucepans, but for 5 quart and larger stock pots the slab bottom is fine, actually better for some uses because the aluminum layer is much thicker preventing hot spots if you're using only the center flame for simmering. [link\|http://www.aaxnet.com\|AAx]
Post #282,210 by Another Scott 4/17/07 7:20:55 PM Reply	No, this. [link\|http://www.chefsresource.com/all-clad-copper-core-14-piece-cookware-set.html\|$1900, 14 piece set]. Yikes! Cheers, Scott.
Post #282,214 by Andrew Grygus 4/17/07 7:37:47 PM Reply	Strangely . . . Copper made into a pipe costs a few bucks for a 10 foot length. About the same amount of copper stamped into the shape of a sauce pan costs hundreds of dollars. [link\|http://www.aaxnet.com\|AAx]
Post #282,216 by admin 4/17/07 7:45:16 PM Reply	Yow! Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #282,226 by a6l6e6x 4/17/07 9:14:51 PM Reply	But, but, you're ignoring gift Panini Set and free shiping! :) Alex When fascism comes to America, it'll be wrapped in a flag and carrying a cross. -- Sinclair Lewis
Post #282,151 by boxley 4/17/07 12:41:07 PM Reply	agree with andrew on the non stick stuff, as for cleaning put water and soap in the pan, bring it boiling, let sit for a few minutes and a soft brush and cloth will clean it up quite nicely. Who has professionally washed pots in the past. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]

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