Wrong cookware set sent (update)
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Totally Tomatoes - Sent wrong seed!!!!!
Comments (36)Yeah, varieties have frequently fallen victims to the shameless manipulations of seed vendors that could care less about keeping uniformity and in some circumstances have "created" variety "exclusives" for marketing purposes and accidentally or purposefully added to the confusion, or have a cash cow variety and breed into it some additional traits but still refer to it as the old name to capitalize on its following under the guise of being "improved" (when they may have messed up the parents in some cases too lol). In the case of 'Goliath' it appears extreme: this name does not refer to a single strain, variety or whatever description we get thrown at us to make a sale. It seems like it is a "series" of "strains" leveraged off the name of a tomato that may once have been known as a hybrid tomato variety named 'Goliath', itself an early maturing derivative of the popular 'Big Beef' hybrid that has great production and was developed by a friend at Petoseed in the years before the Mexican buyout. Check out the 2017 catalog of Seeds and Such: Catalog link. In there, J. Wayne Hilton's discusses the Goliath hybrid which suggest to me it was possibly a European adaptation from the parentage of Big Beef, he says: “When I founded the company ‘Totally Tomatoes’ in 1993 ... and in 1995 I introduced Goliath (Indeterminate, 65 days), a European version of Big Beef, with gorgeous, blemish-free, bright red fruits, weighing 10-15 ounces and endowed with a perfect balance of acids and sugars to give it that old-timey, real-tomato flavor. After I sold Totally Tomatoes in 1999, the new owners changed Goliath to the “Pio” strain to gain even more productivity. But the ‘Pio’ strain of Goliath is not as round and uniform as the previous strain I first introduced. The current strain ‘Pio’ [DTM 70] further refines the original Goliath to add more productivity, better disease resistance and greater adaptability ..." Hilton also lists the 'old fashioned' Goliath 'Beef Maestro' variety [78 DTM], the Goliath 'Jubilation' yellow one [70 DTM] you probably got, and then the Goliath 'Boy-O-Boy' strain [75 DTM], which all seem to be newer additions to the "Goliath series". To be honest, it sounds like a bunch of gobbledygook to me and between that an Totally Tomatoes listing 'Pio' as the original 65 DTM, I would run away from that. But if you really must find out, email Hilton at the address given in the catalog as he is the one who probably knows best what is going on if he chooses to kindly share it with you. Add to that that there is an open pollinated variety 'Goliath' you can get from TGS claimed to be an unrelated 1800's Pennsylvania pink OP heirloom at this link: Goliath 85 DTM pink 'heirloom' and there is a Bush Goliath and an open pollinated version of that one, as well as an open pollinated version of one of the Goliath hybrids from Marianna's called Goliath Red: Marianna's link to 75 DTM OP Goliath derived from some Goliath F1 of Big Beef parentage. I hope this helps you not lose the farm. Personally, I would go for Big Beef F1 (73 DTM) and not touch that Goliath of a mess with a ten foot pole. I know some people get a hankering for a variety name, but as you can see, varieties come and go and between falling from use, bogus marketing, and those who really care, it is sometimes like being stranded on a rowboat in the middle of the ocean, springing leaks to keep track of what is going on. If you think you know, it might just be a $5 name and an illusion to go with it. Best of luck I understand your frustration. Cheers PC...See MoreIf you love your cookware, please tell me about it!
Comments (28)Great find, John. Cousances was bought by Le Creuset in the 1950's. The little skillet is indeed the lid to the saucepan. They still make these, called the 2-in-1, at least in the U.S. The skillet part is my total fave, and the saucepan part is a new fave for induction. Edited, from the eBay Guide "Cousances enameled cast iron ... had features which distinguished them from their competitors. Among those features were the base, which was left without enamel, but sealed against rust with the final glaze, and the skillet design which was a French version of the classic American skillet popularized by Griswold and WagnerWare, having two pour spouts, a cast on handle, and a lifting tab on the largest of the handled skillets." You've got the care and cleaning right. You don't need to do anything to the enamel. If it's clean, it's clean. And if the bottoms aren't rusted at all, they're probably still sealed. The place to beware is the very edge around the top where the iron is sealed, but can get worn. You don't want to leave that soaking so that it rusts (but if that happens you can just scrub off the rust and do better next time). You can bake on some oil to season any truly raw iron parts, but it shouldn't be necessary. If you do get stuck on gunk, you can deglaze it on the stove. Just heat some water and use a wooden scraper or wooden spoon to loosen the gunk. If the gunk is on the outside, heat it in a larger pan of water. And if you burn the bottom or really thoroughly bake on gunk, it just takes longer and more elbow grease, but you should be able to bring it back if you're patient and gentle. The most important thing for caring for your enamelled pans is not to scratch the enamel. No scrambling the eggs with a table fork in the pan. Use wood, plastic or silicone. For clean up you can use a plastic scrubby, or a plant fiber one, but no metal. Like any cast iron, don't shock them. No ice cold water in a hot pan. Don't put a hot pan down in a puddle. Try not to bang the rim or drop it. Le Creuset make silicone handle covers nowadays which can be very useful. Congrats on the new friends. They can parlent en français with the Maviels, because you know those prima donnas flirteront avec les bad boys....See MoreGot a new set of cookware.....
Comments (15)All my cookware except for an occasional skillet was gifted to me by DH. I don't pay good money for non-stick skillets because they all go bad - even the high-end brands. But I do love my stainless steel ones, one set of All-Clad and another set from Belgium, it was a brand that was sold in a major department store years ago and it's still in great condition. I also have a set of Le Creuset that I've had for many years. Yeah, I love good cookware but I don't necessarily think that buying it in sets is the ideal unless a person is starting from scratch and has nothing. I buy my non-stick skillets at Sam's in the restaurant cooking supply section, very good and very inexpensive, wear is the same as high-end so why bother with high-end?...See MoreBest Induction Cookware ?
Comments (36)Costco is great! That's a really nice set, with the 11" fry pan and other good sized pieces. Demeyere also makes a set for Sur la Table with the double walled lids that looks nice but I'm sure the Costco has the better deal for essentially the same cookware. I hear you about the weight. I love my Proline skillet but it is indeed heavy, almost like using cast iron. The 5 ply Demeyere will still offer better performance than any All Clad line and should be quite a bit lighter than the Atlantis/Proline. However, if you didn't like the nonstick pans you tried, you may want to avoid Demeyere altogether. The handles are all pretty similar I think unless you go with the John Pawson (which I find sinfully unattractive). I don't love the handle on my Proline skillet--I actually prefer the handle on the All-Clad, the groove helps me stabilize the pan--but there's so much else to love about it that I can live with the handle. It's too short for how heavy the pan is, but I suppose that's what the helper handle is for. I looked up the W-S Thermo Clad recently and can tell you this: it's made in Italy, and it has a wall thickness of 3mm. The wall thickness on the AC D3 (including the compact) is 2.6mm. For the AC, the aluminum layer is 1.7mm thick but I wasn't able to find this out for the Thermo Clad. The thicker walls DO imply that the aluminum layer will also be thicker, but I don't know how much. But they will also be heavier--more like the Demeyere I5, I imagine, which I also think is 3mm. All Clad is perfectly good cookware. I own a ton of it. And all cookware is a compromise. If you want to compromise on the side of lighter weight, AC D3 is one of your very best options, IMO. Also: If you love the le Creuset tri ply, why not go with that?...See More- last year
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