Who Makes Cook's Essentials Pans ?
pratzert
19 years ago
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canvir
19 years agoRelated Discussions
who makes a sm. cast iron grill pan-cooking for 2 only
Comments (7)Elenal, glad you're enjoying it. Happy to have helped, and sweet of you to let me know that! If you season it just like raw cast iron it will build up a patina and release much easier. Even though it's a matte enamel it will still take a seasoning, which makes it easier to clean. Happy cooking!...See MoreWhat 3 pots/pans are most important to your everyday cooking?
Comments (11)1. Large (12"?) saut� pan, aluminium with stainless steel interior, pretty tall sides and helper handle, a KitchenAid that my second mom found at a flea market for $15-ish and decided I needed. Uses: general frying, braising, saut�ing. A couple times each year I take a buffing pad, drill, and metal polish, shine the interior to a mirror, the pan is slick like ice for awhile. 2. Medium (10"?) cast iron pan, some cheapo Taiwanese no-namer, that the same friend got for me at the same market for the same price. Uses: searing, stirfrying, general frying. So easy to clean, nothing ever sticks, happiest when it's smoking. 3. 7 qt Kuhn Rikon pressure cooker, bought with the encouragement of the CF, and opened whole new vistas through the magic of time compression. Uses: slow cooking fast, fast cooking faster, stocks, stews, pot roasts, legumes, grains, also works as an everyday deep pot. If I was putting together a traveling kitchen, I might bring the smaller pressure cooker and a smaller saut� pan, just depends on space restrictions....See MoreWhat cooks up best in this type of Roasting Pan?
Comments (20)"While water won't get hotter than 212 (at standard temperature and pressure) I don't believe there's anything preventing steam from getting hotter. Using a similar roasting pan and a cucumber to approximate the chicken, oil in a pan easily got hotter than 212: Even taking it to the extreme and "steaming" the oil, it got hotter than 212" Here's how I believe if works. Sorry if I'm overlapping w/ dcarch's posts, or repeating myself. - Steam can get hotter than 212F if it is under pressure higher than standard sea-level atmospheric (14.7PSI). The link gives the temp-pressure relationship. - Since the pot is not a pressure cooker, the pressure inside is not much above 14.7PSI and the steam in the covered pot is not much above 212F. - The atmosphere in the covered pot is a combination of steam and air. Unlike steam, air can be hotter than 212F even at 14.7PSI. Since the steam and the air are mixing, the atmosphere's temperature will be somewhere between the steam temperature (appx 212F) and the air temp (hotter). - Early in the cooking process, there is lots of steam in the covered pot, so the pot's atmosphere's temperature is close to 212F. During this time, the chicken is being moist-cooked at low temperature. - If you keep cooking and boiling off the liquid in the pot, turning it into steam that escapes through the vent or around the lid, the atmosphere inside the pot will beome drier (less steam) and hotter (closer to the air temperature). Eventually, if you boil the pot dry enough, the atmosphere in the pot can come close enough to the oven's temperature (400F, let's say), and the chicken will start to roast and brown. - But the chicken has lots of internal liquid. If that liquid is dripping and boiling into steam, as is pretty much bound to happen, it has to be dried out too. So if you did want to get a chicken in a covered pot to the same degree of all-over brown as an uncovered chicken, the covered chicken could be a bit more dried out. I'm not sure, have never compared them side-by-side. - Using oil as a comparison doesn't work because oil does not boil at 212F like water, so it can be heated up way past 212F. Vegetable oil starts to smoke around 500F (soybean, safflower, etc - olive is much lower, like 375F). The oil's boiling point is well above that (around 570F for soybean). And above that, somewhere around 600F, is the oil's flash point and around 700F the oil will ignite. Most of us have never seen ''boiling'' oil, and hopefully we never will because it is dangerous. - I believe this is why it took laurie_2008 so long to roast the turkey. The liquid in the turkey and whatever else was in the pot (veg? stuffing?) had to boil off. Until that happened, the turkey was cooking at not much above 212F, which is of course an awfully low temperature. Here is a link that might be useful: Steam Temp-Pressure...See MoreCalling all cooks...who's gone from gas to induction?
Comments (32)This wouldn't work for a lot of you, but it's a near-ideal setup for our household of two: I have a 30" gas cooktop, with a Max Burton portable induction unit sitting on an aluminum cookie sheet over the rear left burner (which was a rarely used and unreliable small 'simmer burner'). The induction top is where all boiling operations happen, from daily water boiling for the coffee press to pasta to blanching veg to (frequent) pressure cooking. A big advantage of this setup is that the placement at the back corner of the stove, directly under the under-powered vent hood and slightly elevated, ensures that steam is carried right up and away. Before, we had to use the front right burner, the most powerful, for boiling, and it's too far forward for the vent hood to capture the steam efficiently. In the heat of summer, the combination of dramatically less heat from the burner itself plus the steam removal makes a huge difference in kitchen comfort. A second big advantage of the induction rig here is for long, low cooking -- simmering down apple butter, or ketchup, or making carnitas. Our cheapo gas stove has real problems with the flame guttering out at low settings, particularly if another burner is in use; the induction unit makes a long simmer worry-free. Likewise, some pressure cooker operations, like chicken stock, spend 45 minutes to an hour at pressure, and it's a blessing to be able to regulate the burner precisely and with no worry about the effect of using any of the gas burners while it's going. This arrangement frees up the powerful front right burner for the more hands-on kinds of tasks it's suited to: searing, stir-frying, browning meat & veg before braising, crepe-making, etc. There are a lot of reasons I'd be very reluctant to give up gas: I've cooked for forty years on nothing but, I have some wonderful copper and aluminum pans that take maximum advantage of the flame, it works when the power goes out (several times a year in our rural area), I regularly toast tortillas directly on the burner, and (for me, at least) skillet operations are induction's weak point. But the 'hillbilly hybrid', while not a thing of beauty, gives us the best of both worlds, seriously increasing the usability of the existing cooktop at an extremely low cost. If I were to get a completely new kitchen, I'd probably go with an induction cooktop: Full induction cooktops have much finer-grained power levels than the portable, with the lowest settings much more usefully low. But I'd add a big gas burner for all the reasons in the paragraph above....See Morecanvir
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