Swiss Diamond vs. Scanpan
rdwright
16 years ago
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Joe Blowe
16 years agolast modified: 9 years agoRelated Discussions
cookware for a pro-style range?
Comments (16)My advice is to figure out which size pans you use the most and buy the best quality you can swing for those few pans and keep and re-use what you have in the other sizes and kinds. Put your money in sauce and saute pans/skillets where you use higher heat and fats rather than tall stockpots where you're either simmering something or just boiling water for pasta. I know I use the same 3 or 4 pans every day, and then the rest of them might get between one use per week to one per month. I had an OK-to-pretty-good stainless European cookware set before I got my higher-BTU range. It was quickly clear that I didn't need to replace the Volrath stainless stockpots as the ones I had worked just fine> But sauce and saute pans were a different story. I bought a couple of W-S on-special All-Clads (this was 20 years ago) and quickly found that they made a big difference in my (amateur cook's) control of the higher fire-power. Since then I've added some more AC (usually at sales or the good deals at W-S outlets). Truthfully, I don't actually use all of them equally. I find my 2 1/2 qt windsor pan, a 1 1/2 qt sauce/saute pan, 4 qt sauce pan and the big, 6 or 8 qt saute pan are all I really need. I think they have made a change in their handle design or finishing standards. I find the older handles to be better fitting (and smoother) than the newer ones, so I'm glad I'm not in the market for more. Aside from the AC, I use a range of 2 or 3 ancient cast iron skillets/chicken fryers and a dutch oven (inherited). I fequently use my beloved Pyrex glass double boiler (I can't the hang of the D-B insert that came with one of my AC sauce pans - I really need to see the water.) And I have a group of big to really, really large (I am a home canner) stainless Volrath stock pots (purchased at restaurant supply house). I have a few 50+ year old Revere Ware sauce pans that I grew up with that I occasionally fish out for old times sake. (But you have to watch'em like a hawk if you've got your cook-brain programmed in AC mode.) Cookware is something that's so tempting to me - and I find it hard to resist buying other pieces in the line as new ones are added. But I try do so since when I have bought extra pieces, they usually don't get as much use as I thought and then I kick myself for spending so much $$. And you definitely should avoid buying a full set of any one line. However, for my every day, core, AC pans, the $100-$300 -apiece! - they cost doesn't seem exhorbitant (in retrospect, I remember being pretty shocked at the time) because they are reliable, well-performing tools that rarely go a day without seeing some action. Aside from some evidence of use (a stirring patina and scratches on the bottom from burner grates) they look and perform as good as new. I can see no reason they won't give me another 30 years of service and then I'll leave 'em to somebody in my Will. I don't own anything with a non-stick coating. I don't think the coatings are healthy (no matter what the manu. says) and, anyway, I've never seen the point since I do just fine with my plain stainless and cast iron pots, without any evidence of sticking problems. I don't have a DW, so I would definitely know if I had the stickies. If a pan has a crust on the bottom when I plate, I dump some hot water in the pot and let it soak while I eat, then a nylon, or worst-case, a stainless scrubbie takes care of it when I wash up. And believe me, I am certainly not an expert cook who never scortches or burns things. ('Course when you've got a couple of hundred bucks invested in the pan, no way are you not going to take the trouble to clean it up!) Unless you exclusively use well-seasoned cast iron skillets (and will continue to do so), I think the first better-quality pot I'd suggest purchasing is a saute pan, or french skillet. That way you can try out the new cookware line with a pan that's intended to be used with high heat and a bit of fat. That's where I see the biggest difference in cooking technique and success among the different pans. The next would be a larger sauce pan where you'd be sweating some veg. or actually working with a sauce. You won't see to much of a difference with a "sauce" pan that's primarily used for boiling or reheating liquids or steaming veg. It's mostly where you're actively using heat in the transformational alchemy of cooking, not simply boiling fluids, where you'll see the biggest difference with your new range and better quality pots. L...See Moreinduction cookware
Comments (20)we have a set of Circulon Infinite non-stick. It is aluminum with a steel disk bonded to the bottom. This type of construction is more prone to humming. The reason I picked this set was because it included a griddle (round), was dishwasher safe (but we tend to hand wash), had lids, and is also non-stick on the outside which makes for very easy clean up. I'm not too worried about the non-stick. Some are, it is your choice. The pans just don't get that hot using induction. When boiling water in a pot and using my non-contact IR heat sensor the outside of the pot was 212F. At very high temps, 450F and above the non-stick can give off gas products that can be dangerous to birds if you have them. We also have a chantal enamel pan. It heats and cools more quickly than the Circulon and is fairly non-stick. This pan is silent. If I were to get a new pan I'd go with the Tramontina. They feel of same or even better quality to All-clad. There is a difference between the tri-ply and steel so make sure you are looking at the fully clad pan. We also have the Chantal kea kettle. Great buy! Boils quickly and the train whistle is cool....See MoreMauviel M'Stone or similar?
Comments (1)Induction does NOT work with aluminum - you need steel, cast iron, and certain of the stainless (not all stainless will work - check with a magnet)...See MoreOld World vs. Classic Kitchen--trying to figure out what I want
Comments (60)I used to get the magazine "Cottage Living" and loved to see what people did with smaller spaces. I loved the look of the charming and carefully done houses. Our house is not small as in cottage-like, but it is also not a mansion. I think seeing what can be done in a smaller space helps when designing for not so small. Your house is not small, but the look is more of a charming one that an exotic style. If you embrace how nice it is and what it can be, you will have a lovely place to live. When I was younger, I always wanted to be glamorous, but could never pull it off. I looked like the girl next door and wished I could be more grown up looking. Now, many enough years later, I am grateful that I look young(-ish) for my age and had never been at a loss for suitors before getting married, so I wish I could tell the young version of me to be grateful because if one is wishing for something else, they miss what they do have. I still can't wear red lipstick, but am ok with that now that I am wiser, lol. I subscribed to Cottage Living for the decor and appreciated the smaller scale once I started to read it. I also love the aesthetic of what were mostly charming homes and the variety of what could be done while also keeping their appeal. The nicer ones were not mini versions of big houses, but were their own proud more modest size. It was my one foray into house porn, so I can't recommend many others, lol. It is out of print now, but you may be able to see back issues at the library or if someone is getting rid of them such as on freecycle or CL. I finally parted with mine last year or I'd send them along happily. I tried their old website that was up past the magazine going under, but it directed me to another site, which looked cute too. Apartment Therapy may give you some ideas. You will have a larger amount of space to work with, but the feel may not be far off from what would work for you. My kitchen is fairly large now and yet it was done in a modest way for the decor. Its look fits with the overall scale of the house. If we had done fancy, there would have been a disconnect with the rest of the house no matter how much we updated it all. If you have seen a woman who is wafer thin where all the bones in her neck and ribs are protruding, and she is sporting double Es or more, you know what I mean. More is not always better....See Morebud_wi
16 years agolast modified: 9 years agoJoe Blowe
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