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post #91 of 290
dude buy the silicone handle!!!!
post #92 of 290
Quote:
Originally Posted by indesertum View Post

so no silicon handle? i think we'll see how a kitchen towel goes.
hmmm. i dont think you're supposed to deglaze with cast iron at least not with acidic things. maybe just an omelette pan for now.
thanks to the two of you
Quote:
Originally Posted by mexicutioner View Post

dude buy the silicone handle!!!!

Yes, buy the silicone handle. I think it will make a difference. I mean what are you actually going to do with the pan, cook an omelette, maybe make some crepes, or at the longest sear a piece of fish? With that amount of time the handle will be fine. However, if you're cooking on it for 3-4 hours straight, like running an omelette bar or something like that off of it, then the handle becomes worthless.
post #93 of 290
For anything eggs, I just absolutely love the Bakers & Chefs non-stick pans they sell at Sam's Club. Substantial aluminum body retains plenty of heat while remaining lightweight enough for flipping stuff, nonstick surface holds up well, shape is great (flared rim for pouring), and you can't complain about the price. The 8" pan is like $12, I think $15 for the 10"... buy both.

Only slight drawback is that the rubber (silicone?) handles are just slipped on over a straight (riveted) metal handle, so they tend to want to slip off.
post #94 of 290
oh i see what you're saying.


kwilk what kind of pans do you use at your restaurant?


i thought about non stick but i dont want to the non stick coating to come off eventually. i'd like to buy something my kids will use.
post #95 of 290
For nonstick, we get cheap restaurant supply store stuff. For other stuff, we have a mixture of all clad and nicer resto supply.
post #96 of 290
i pulled a trigger. maybe i'll post pics post seasoning
post #97 of 290
I'll probably buy a carbon steel pan for my omelettes, too. Think I'll go with De Buyer.
post #98 of 290
dude check to see if there's a restaurant supply store nearby you. they generally have carbon steel pans
post #99 of 290
+1 on DeBuyer, I have a 10.2", awesome pan...I dumped non-stick awhile ago for health concerns.
post #100 of 290
De Buyer isn't that expensive, is it? I mean, 40€ for a pan that will last a long time is reasonable, isn't it?

http://www.amazon.co.uk/gp/product/B00008WFG0/ref=olp_product_details/278-1324415-1947755?ie=UTF8&me=&seller=
What's the deal with it? Is this a normal Le Creuset cocotte? I wanted to buy a Staub 28cm cocotte either way - they are much more beautiful but cost like 1.5 times. 100 bucks for a Le Creuset cocotte is a bargain.
post #101 of 290
no debuyer is expensive compared to other carbon steel pans. prices apparently doubled within the past few years. paderno is the other name that i hear a lot. much cheaper but it is made in china
post #102 of 290
Just ordered the 28cm Le Creuset cocotte for 90€ (shipping included). icon_gu_b_slayer[1].gif
Do you think 25€ for a 28cm pan is way overprcied indesertum?
post #103 of 290
Are the De Buyer tamis/drum sieves/flour sieves good in regard to stability of the sieve-part when straining?
And, once again, if you live in Europa (and probably if you don't it's still cheap...) Le Cresuet Cocotte 28cm for 70 GBP!!!
post #104 of 290
Quote:
Originally Posted by b1os View Post

Just ordered the 28cm Le Creuset cocotte for 90€ (shipping included). icon_gu_b_slayer[1].gif
Do you think 25€ for a 28cm pan is way overprcied indesertum?

no way. it's just that when i looked at prices de buyer were more expensive for seemingly the same pan. maybe different in europe. and looking at it again really not that big of a difference

wow that's a good price icon_gu_b_slayer[1].gif
post #105 of 290
There seem to be big differences. In Germany it costs like 35-40€, in France (amazon.fr) 25€ plus a few € shipping.
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