Reviving this old thread since there really aren't a lot of user reviews on cornufe. I’ve been using for about a month and I love mine. Range is powerful and simmer is great for the most part. Oven cooks well and the range in general is beautiful. One thing I wish I’d checked: the oven comes with one normal rack, one telescopic rack, and one rack that is only designed to fit a cornufe broil pan or cookie sheet. The cookie sheet hollow rack is annoying since a normal rack would be more useful ( you can always put a cookie sheet or broil pan on top of a normal rack). the telescoping rack is great EXCEPT it’s really difficult to move it from one level to another. I’ve been practicing and it still takes me 10 minutes. My Miele oven telescoping rack can be moved quite easily in about 10 seconds. Anyone else have one and learned the trick?

Madonna, for you I'll also pray for no snow, so you can get to your DH without any driving issues. Dave, my mechanic/son-in-law assures me that if your vehicle runs OK, just ignore the light until you can conveniently deal with it. It can be anything from the gas tank cap not being on tight to a loose wire in the radio. If it runs OK, just go see DH and get to the Jeep repair when you can. I was hoping you would get to go south, but with DH in the hospital, I guess that's on hold. (sigh) You'll both be in my prayers, stay strong, I'll be thinking of you. I really like the Nathan's Never Fail pastry recipe, but that other poster was having such an issue with home rendered lard that I decided to haul out the most basic recipe I had, one that specifically called for lard, and use it. The recipe actually made enough for three crusts, as I tend to roll my pastry somewhat thin, so I have an extra in the fridge right now. Maybe coconut cream... LindaC, you're right, I'm not worried about my driving, I'm worried about everyone else's, snow or not. And don't even get me started on those people who need to be talking on the phone or texting while driving, and can't even get through the pharmacy drive-thru without holding up the line behind them because they're busy texting instead of watching where they're driving! As for the pie crust, I usually don't measure the fat very carefully, I plop it in. About half a pint jar of lard in the fridge? That's probably a cup, or at least it's close enough, LOL. I remember Grandma used to use a two cup measure, add a cup of water then fill with lard to the 2 cup line. She'd then use some of the water for the crust, and didn't have a greasy measuring cup to wash because the fat floated in the water, so I know she was more careful than me! Annie

I have soapstone and roll dough on it all the time. I keep mine oiled so is nice and dark, but after oiling I wipe it down w/paper towel so its not greasy at all and dough doesn't pick up oil. I actually love oiling it - sometimes weekly, sometimes every few weeks. Its a nice, organic, feel and takes less a min or 2 to do. Downside is that the prettier the soapstone veining, the softer the stone. So it chips easy. I am not sure I would have it if I had young children. I have a few chips in it and I am very gentle with it. But the chips sort of blend in with the veining. They can also be sanded to blend more but I haven't bothered because chips are not obvious.

Jasdip, your Mom's recipe is similar to my Mom's recipe. I don't mind syrupy tarts as long as they have the crispy sugary bit on top and I wouldn't use corn syrup. I use Lyle's Golden syrup when I make the syrupy tarts which is a cane sugar syrup and it tastes nice and buttery. I love butter tarts made with the thicker pate brisee or sometimes even shortbread pastry. When I was a kid my Aunt used to live in Aurora next door to the people who owned Granny's butter tarts when they used to be good. Thanks Rhonda, if I ever get up that way. Cookie, I am a fan of the no raisin even though I wouldn't pass up a tart that had raisins in them. I tend to make half a batch with walnuts and half without anything.