Saucepans WITHOUT long handles?
caflowerluver
17 years ago
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caflowerluver
17 years agogardenlad
17 years agoRelated Discussions
How do I handle this without being toxic?
Comments (7)That's a tough one, Sandy. Anne has a great idea on how to handle it. Let the neighbour see your plight and decide to take out the trees. We have the same problem. The neighbour (non-toxic) has some mimosa trees growing next to our fence. Beautiful trees. Actually they are the result of seeds from our trees and all alive with Hummingbirds at the moment. They have shaded our miniature roses and hardy orchids. Neither one has bloomed this year. I think we'll just have to move those and plant something that tolerates shade. :-( I'd hate for the neighbour to cut down the mimosa trees and I'm sure he would if we mentioned our shade problem. We have the room to move stuff around. Hope your neighbours are sympathetic and work with you. :-)...See MoreMy Mauviel Saucepans, tin or SS lined?
Comments (8)Wetlands, you're going to love your new cookware. I have both, tin and SS lining. Although the SS lining tends to last longer, the tin lining seems to be a little more "nonstick" than the SS. You should be able to use your pans for quite a long time before having to retin. Just use utensils that don't scratch like wooden spoons (no metal) or silicone. I have used an sos pad with a light touch to remove stuck on coatings without harm, but wouldn't advise this as a daily cleaning ritual. Most of the time I clean my pots with a natural bristle dish brush. The tin will change color and not be so bright after you start using it, and your pots can be cleaned easily by soaking them for a short time. (I actually prefer the tin lining for most things and have had several pots retinned, even an old one with a thin SS lining which was wearing.) If you can see the copper through the lining, it's time to recoat. Enjoy your cookware!...See Moretri-ply sides vs. disk-bottom for saucepans
Comments (28)Having moved from 18 years of all-electric coil cooking to gas a year and a half ago, I have an observation on disk versus ply that is different from others. Most of my pans are All-Clad stainless, as I also have an induction top so I want most of my pans to work on both the induction and gas. However, I have a few pieces of other stuff, some all-aluminum, and a couple of pieces of disk-bottom cookware. In my experience, disk-bottomed cookware is great on electric, as all the heat enters the pan through the bottom. The pan's thick bottom distributed the heat well across the bottom, better than with the All-clad, which is thinner. However, I had problems using the disk-bottomed cookware on my gas range. The gas burner sends a lot of heat up the side of the pan, which caused the area just above the disk to become much hotter than the rest of the pan, and caused things to burn. It is obviously fine for boiling water, but then plain think alumnum would work better because of increased conductivity. The tri-ply All-Clad does much better on gas, as the laminations are all-around the pot, preventing hot spots. So, in my opinion, in general, thick disk-bottom pans are best on electric heat sources for even distribution, but ply cookware works better on gas, to prevent hot spots from forming at or near the disk-pan joint....See MoreSaucepan vs Covered Casserole
Comments (4)Anything over 2 quarts I got casseroles. I didn't even know it was an option until I used them at a culinary school. Mine are All-Clad and I love them. They are way easier to store and I am not tempted to carry them with one hand. I find that they are generally too heavy and I shouldn't even try. I do use mine in the oven. I think it works better when I have multiple pots on the stove. Alexr's points all make really good sense, but I haven't run into any problems. I love my casseroles!!...See Morecanvir
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