Member's Mark Hard Anodized cookware
jaqlyn
19 years ago
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Comments (7)
mrsmarv
19 years agoblondelle
19 years agoRelated Discussions
Hard anodized + high heat searing?
Comments (11)There is a form of high heat searing known as "Blackening" (not bronzing...which is a similar technique done at a somewhat lower temperature). The blackening technique was invented by a local Cajun chef....Paul Prudhomme. Properly blackened red fish is to die for. It is so good that Redfish actually became an over-fished species due to the country's high demand for this dish. Very restrictive fishing regulations had to be adopted to save this fish. Blackened rib eye steaks too are absolutely fantastic. You really have to put the heat to the pan to get a real blackened effect. Stainless steel pans will not work for true blackening of steaks. Only cast iron can take the heat that is necessary to do this properly. Cast iron blackens the steak while stainless steel pans "burn" the steak. Blackened is wonderful.....burnt is garbage. Some stainless steels when heated too hot also will develop a blue/gray stain on the pan bottom than cannot be removed from the pan. You sometimes see this type stain develop when a stainless pan is heated too long at a high temperature when nothing is in the pan. I have seen some instructions in the past that cautioned against heating an empty pan too long. I do not recall the manufacturer who had this caution in their instructions. Stainless steel surfaces also can act to catalyse the polymerization of certain oils. It is the composition of the metals contained in stainless steel that makes this happen. Ever put Pam cooking spray on one of your stainless steel pans only to have that pan develop an extremely difficult to remove stain?? Stainless steel turns PAM into polymers and is why you shouldn't use it on stainless. This is not to say that stainless steel pans aren't good. But from my considerable experience, when it comes to the high heat searing of steaks......cast iron is simply better suited. Dan...See MoreYou can't use a Walmart gift card to buy Sam's Club cookware
Comments (3)Hi Anne_in_SF, I have seen your comments in various websites regarding stainless cookware recommendations and would like your advice on a few I'm considering. Member's Mark Tri-Ply, Costco's 5-ply by Kirkland (I don't think it's tri-ply or 5-ply up the sides) and another set from Costco, the Sitram Profisserie set. I'm moving away from Calphalon hard anodized to stainless and don't want to pay for All-clad or Demeyere. What are your thoughts if you're familiar with these sets? In terms of aesthetics, I like the look of the Kirklands set the best, but I'm looking for quality of materials and cooking performance, I cook a LOT....See MoreBEST?: Anodized vs. Stainless vs. Tri-ply vs. Cast iron
Comments (14)Ease of cleanup has absolutely no relationship the whether or not the pan will perform the cooking job better. I buy my pans based on how well they cook, not how easy they are to clean. Always buy high quality cookware suited to the task and buy for life. I've found properly seasoned cast iron to be superior for frying, deep frying, hearth cooking, searing meat, cooking cornbread, eggs and a number of other foods. Nothing sears better than cast iron. Cast iron's limitations are few but include reacting with highly acidic foods like tomato bases and lemons and accelerating the oxidative degradation of cooking oils at high temperature. This is remedied by using high quality enameled cast iron. Seasoned cast iron cookware gets better with time, unlike chemical non-stick coatings. For precise temperature control required in sauce making, candy making etc, stainless-lined solid copper cookware such as Falk Culinare is superior. Very few companies produce copper cookware worth buying - Falk is in my opinion the best and their bimetal process is actually used by the other major manufactures of quality copper cookware. Stoneware for baking is wonderful material and should be used more often. Same goes for clay cookery. It is always more important to have a wonderful, healthy meal than it is to save a few extra minutes doing dishes. Sleepyhollow...See MoreCookware Decisions
Comments (18)I have had my Cusinox Elite cookware for the past two years.I love them. There is a wide choice of pots available and they are very heavy. I started with the 7 piece starter set and have added pots to it. They transfer heat very well- all the way up the isdes of the pot! I know this because I have burned my rice in it before. It crusted all the way up! It was quite funny. They wash up nicely due to the surgical stainless on the inside.Just a little bit of soap and soak for half an hour and the food just peels off. I am looking at an induction cooktop and these pots are induction ready as well. You will not be disappointed with this purchase. PS The only piece I have not been happy with is the pasta insert. It makes a mess of your stove top and if I was going to the sink anyways, I'd use a strainer! Here is a link that might be useful: Cusinox homepage...See Moremrsmarv
19 years agoblondelle
19 years agokabill
17 years agoCharlotte Sharp
6 years ago
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