Anyone have experience with Dansk Kobenstyle cookware?
Comments (6)
12 years agoRelated Discussions
Dansk Kobenstyle question
Comments (2)Just to give my experience: Used the large Dansk stockpot for 25 years on gas range, but had to use a "simmerpad" to achieve and maintain the necessary low simmer for making and then reducing broth. My range was probably 40 years old though and no doubt the newer ranges are better calibrated. The simmerpads were quite common...a hollow "sandwich" of two metal discs. Such a beautiful pot...gave mine to my DIL as I rarely cook large amounts nowadays. josh...See MoreDo you have waterless cookware?
Comments (15)Mine is thru healthcraft. Add a .com to it to see the web site. Daisyduckworth and grainlady are correct. My main thinking in the weight loss is the amt of butter, oil, ect I use when cooking normally. And veggies taste better if they still have all the "goodies" instead of pooring them down the drain, so they don't need the butter & salt that usually goes on them. (And maybe, maybe, I'll eat more of them!) I don't like many veggies, so maybe this will make them taste better to me! And using less power to cook with keeps the kichen cooler in the summer! I did the lasangna(sp) in the electric skillet and you didn't smell it cooking, even. I'm doing creamed chicken and basmati rice tonight, probably with green beans. I like the fact that the pans are made with the same heat conductivity all the way around, not just on the bottom. This is definitly going to take some getting used to but I think I'll like it and we will be healthier, even if we don't loose much weight! Tami...See MoreAnyone have experience with Samsung induction range?
Comments (19)Well, that puts a whole different cast on things. And, no need to apologize for being "long winded." Nobody ever accused me of being brief. Being explicit often helps get the information you need. If I were looking to sell and move in a couple of years, my own inclinations would come from working on my own houses and working with and for remodelers and renovators. (The video business sometimes gets pretty slow so I've had a checkered career over the last couple of decades.). Let me just say that I would be reluctant to spend any more on the kitchen renovation than I had to. It is very difficult to predict buyers' tastes, HGTV to the contrary notwithstanding. Simply put, some buyers will love what you do, some won't care one way or the other, and some will start gutting your kitchen the day after closing. I'll offer these thoughts for the things I'd consider for renovation for a near term sale. (a) wherever you put the new stove location, run both a 240v line and a gas line for maximum flexibility. You or anybody who comes after you can put in whatever kind of stove they like, gas, duel fuel, coil burner, radiant smoothtop or induction. Around here, that seems to matter more than the stove you leave behind. YMMV, of course. (This advice assumes that you do not have a slab-on grade house or major difficulties in running either new electrical or new gas plumbing.) (b) I'd skip the counter-depth fridge. As with slide-in ranges versus freestanding ranges, you may be paying a very large premium in price (and diminished storage capacity) for what may be mostly an aesthetic advantage. Again, YYMV, though. I don't know the specifics of your kitchen or the market for your house. There can be places where a CD fridge might be the only practical choice for the space and places where hardly any buyers care about refrigerator capacity. (c) Unless I were planning on taking the stove with me, I would skip consideration of any of the more expensive induction ranges. Actually, I would seriously consider that Samsung FTQ induction range simply because of the price. Assuming, of course, that the burner layout is not too weird for you. Like most induction ranges, It should be very easy to keep clean for showings. (Read the cleaning tips here, buy some microfiber towels, and get some cermic-glass cooktop cleaner/polish.) FWIW, Consumer Reports had the FTQ on its list of recommended induction ranges through the end of last year, two years after Samsung discontinued the model. As long as yours was made after 2010, it shouldn't have the cooling fan problems that generated most of the adverse comments. You might be using it only for next two years and it very likely will outlast that time. (It might last for decades. We just don't know.) At a clearance price, it should be far and away the least expensive choice, down there with coil burner ranges. It will likely beat the pants off any other inexpensive range you might put in there, both in terms of cooking capacity and ease of cleaning. Depending on your neighborhood and your real estate market, it could give you a bit of additional cachet -- "gourmet kitchen with induction range" and all that. Meanwhile, If "hubby" is doing his Mario imitations with Batali branded cookware, so much the better. The Batali enameled cast-iron (made, I think, by Dansk) works very, very well on induction. A final comment from a couple of posts back. You are in the NY area? Have a look at AJ Madison. The freestanding GE is currently $1709 there. If you can wait to the Labor Day sales, the least expensive Kenmore induction range will likely be under $1300. I've seen the current lower-end Samsung induction range, the NE595NOPBSR, down around $1200. (More conventional burner arrangement and pretty highly rated by CR, for what that is worth.) Since the Samsung FTQ has been discontinued for a couple of years, I'd offer $700 for it. Maybe have a look at what Sears is asking for ranges on the clearance pages....See MoreFeedback on Dansk Avaron engineered hardwood floors
Comments (1)Hi Pete, Wondering what you decided on your floors. We are in the same boat; considering an Dansk Avaron engineered wood floor that is just the right color. The top wear layer is thinner than some others which has us conceded as our sales rep says it cannot be refinished and the thicker ones can be refinished 1-2 times. He says it has a 30 year warranty and should be just fine especially as we don’t have pets but we are nervous. Wondering what you ended up going with...See More- 12 years ago
12 years agoNice collection mustangs!
I have a small collection of red and white. My 4 qrt is about 3 lbs without the lid. Much lighter that my heavy enameled cast iron. I don't use it everyday. Mostly for serving.
I prefer my workhorse Creuset. When i find Quistgaard Kobenstyle at thrifts or estate sales they are often beat up. They do not handle bumps and bangs and stacking very well. Nor do they have as heavy a bottom. A sensitive cook would have no problem. I even see the wooden handles with serious burn marks. (I've had non-cook house guests destroy cookware in 24hrs boiling water for tea--burned the kettle handle using high heat gas flame way over the sides). grr
I think you would like it for saute and soups and braising. Low-med heat. The shape is nice and has a low profile. It is a beautiful design and you might find that it can easily go from stove to sink and back on the stove as an everyday pan. No need to put it away at all.
I gave my mother the kirkland 5 qrt low-profile saute. It was actually mine that i intentionally left behind to let her test it. She is 85 now and tiny. My father reported that it is a hit. With the heavy wide bottom and two side handles she can easily transport from stove to sink and back. It lives on the stovetop and used everyday.
The low sides and 'ballooned' width hold plenty and she can easily watch it being so short now. Easier to ladle broth and soups. She loves it. She could never handle the weight of an enameled cast iron.
(no longer available but someone is selling them on e-bay new in box for under 50$)
It is about 5lbs with the lid off. I immediately purchased another for us. It is a great pan for braising chicken thighs and holds a dozen in a single layer...and is good for a pasta sauce that accommodates the noodles for tossing and straight to the table for a quick meal...wide 11 inches at the very heavy base.
If you want the red stylish Kobenstyle, you will not be disappointed using it everyday. Just remember it is not as heavy duty as your other favorites.
Here is a link that might be useful: 5 qrt saute
- 12 years ago
- 12 years ago
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