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Post by charlie on Sept 21, 2009 8:38:27 GMT 2
Oh happy day.
brother d just unpacked his last years Xmas present from the now defunct wife. A wonderful set of stainless steel pots and pans. I was green with envy. But then he sold the whole shit and caboodle to me for the princly sum of 1000 pesos.!!!!!!
They are boootiful and look wonderful hanging in the kitchen. Oh, yeah, cooked dinner this evening and they were great.
I put away my 35 year old set for camping.
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Post by Gyro on Sept 21, 2009 8:42:34 GMT 2
I prefer Le Creuset. Except for if I'm boiling/reducing, then I'll use stainless steel.
Although Alessi do some REALLY nice steel pots ..
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Post by happytraveller on Sept 21, 2009 8:45:01 GMT 2
When can we come around for dinner ?
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Post by charlie on Sept 21, 2009 8:53:26 GMT 2
When can we come around for dinner ? Anytime you show up would be a good time. |
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Post by mockchoc on Sept 21, 2009 10:07:53 GMT 2
Good score charlie.
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Post by Big Iain on Sept 21, 2009 10:12:29 GMT 2
I am with Gyro. I have a lot of Le Creuset for oven work and making slow cooked pot au feus, but always use stainless steel when frying, or making sauce etc as non-stick lessens the flavour. I once had (was given actually) a small omlette sized Le Creuset frying pan and the non-stick lasted less than 18 months before disintegrating despite never seeing a metal utensil near it! Lifetime guarantee?
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Post by happytraveller on Sept 21, 2009 10:18:34 GMT 2
Yeah I hate it too when the non-stick does not stick propperly.
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Post by Gyro on Sept 21, 2009 10:32:30 GMT 2
How does non-stick lessen the flavour ?
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Post by Big Iain on Sept 21, 2009 10:44:07 GMT 2
I cook a lot of pasta sauces using various hams and onions amomgst other things. The flavour created by the caramelisation on the steel is something that can not be created in a non-stick. De-glazing is an essential part of giving any sauce a full flavour.
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Post by Tilly Star on Sept 21, 2009 11:04:11 GMT 2
Yeah all that pretty exactly, except the frying pan was slightly bigger and as well as disintegrating I developed the arms of a russian shot putter using the damned thing. Not to mention the Le Crueset Wok which someone brought me and was the most stupid invention ever as it needed two grown men and a small assistant to lift it off the stove never mind toss noodles with it.
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Post by Gyro on Sept 21, 2009 11:17:14 GMT 2
I see. Unfortunately, my beloved non stick Le Creuset frying pan - which is the size of Blegium - isn't very non-stick now after the time I fried some bacon for breakfast and then left it on a very flame on the hob for the rest of the day .....
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Post by auntieannie on Sept 21, 2009 16:09:20 GMT 2
good on you, Charlie!
you lot don't know Kuhn Rikon, heh? THEY are the best. Le creuset not bad as long as it is the traditional. I HATE non-stick with a passion and despair to find a non non-stick frying pan.
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Post by Voy on Sept 21, 2009 16:42:11 GMT 2
what you have all said! well done Charlie!
my personal faves are my cast iron "18thC" pots and pans and bake kettle. but I really can't use most of them indoors as they all have the legs to go on the coals..
but well seasoned, they are THE BEST - and the skillets in particular
in the kitchen I still have ( inherited from an aunt) a bunch of "club aluminum" - which is wonderful, as thick as cast iron, but light!
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Post by happytraveller on Sept 21, 2009 18:27:45 GMT 2
Yeah Kuhn Rikon is good stuff ! But damn expensive.
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Post by writeon on Sept 21, 2009 20:50:40 GMT 2
Don't Kuhn Rikon make 'waterless pans'? My Swiss gf uses them. I can't afford them. She's had them for 32 years .....
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Post by auntieannie on Sept 22, 2009 9:52:34 GMT 2
you can leave your vegetables with a tiny bit of butter in on a low heat and "forget" about them until it is time to serve... delicious!
It is my ambition to get mine to England, although mom has already taken ownership of the biggest one for herself. ha!
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Post by Voy on Sept 22, 2009 16:17:13 GMT 2
I googled them... is the one you can cook the vegs with just a bit of butter a pressure cooker?? or some kind of 'normal' saucepan?
I have my father's ancient pressure cooker and it's wonderful - but it's speedy, and why annie's description above doesn't fit..?
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Post by auntieannie on Sept 22, 2009 16:30:28 GMT 2
no, it is a normal pan, except Kuhn Rikon pans have two layers with some insulating emptiness between them.
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Post by Voy on Sept 22, 2009 17:49:59 GMT 2
aha. thanks.
their website sure sucks.
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Post by james on Oct 16, 2009 18:42:25 GMT 2
I need new pots and pans....those sound awsesome Charlie.
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Post by kerouac2 on Mar 11, 2017 22:04:15 GMT 2
Why is it so hard to part with pots and pans. All of mine have done their time but I am too much of a cheapskate to replace them at the moment.
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