Kitchen Tools

Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The Christofle is a lot more expensive stainless to stainless. If you mean fair for what you get, I think Alessi does a really good job with their stainless stuff. Their silver is great too, but not really what we are talking about.
     


  2. Douglas

    Douglas Stupid ass member

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    holy fuck truck. $144 for a spoon? or is that for six spoons? even still... holy fuck truck!
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Six spoons.
     


  4. SkinnyGoomba

    SkinnyGoomba Senior member

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    I only saw the silver version of the pattern you mentioned, looks similar to a pattern I collect by Tiffany called Faneuil, which is supposedly Queen Anne inspired, but looks very modern to me. Very nice, I actually had no idea that Alessi produced in silver.

    I've been contemplating completing the set and using it daily. Having this stuff around solely for entertaining is starting to feel like a waste of effort. Do you guys use stainless daily or silver?
     


  5. idfnl

    idfnl Senior member

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    2 years? No way, bro. That's impossible. 2 years??
     


  6. Douglas

    Douglas Stupid ass member

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    I just pitched a Sam's Club "Bakers and Chefs" brand 8" nonstick pan after about 5 years of pretty regular use. Omelettes were starting to get a little dicey, and I surely hadn't babied the thing. Nothing was sticking to it really, but omelettes weren't flipping like they used to. I've had good luck with their stuff, even occasionally using the abrasive side of the sponge near the end.

    Using non-stick spray does sometimes have a reaction with some nonstick coatings, and can instantly ruin them, or at least I have read such. Otherwise, I don't know what you're doing to these things.
     


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We use silver every night. Doesn't seem to do much good sitting around unused.
     


  8. sugarbutch

    sugarbutch Bearded Prick Dubiously Honored

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    I spent $20 on my current pan at Bed, Bath & Beyond. It's about two years old now and going strong. But, if it weren't, I wouldn't care and would just get another. The All-Clad we got as a wedding gift lasted about five years, but it cost more than $200. I'm (not?) sticking with $20 pans from here on.
     


  9. SkinnyGoomba

    SkinnyGoomba Senior member

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    Matt, I think I'll put this plan into action.
     
    Last edited: Jan 13, 2013


  10. NOBD

    NOBD Senior member

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    You could try these and make them non-stick yourself by burning them in and using them:

    [​IMG]

    de Buyer

    Good prices too. (At least over here in Europe.)
     
    Last edited: Jan 15, 2013


  11. DerekS

    DerekS Guyliner

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    ditto. any advice on sharpening? ive used a sharpener at home, but it never seems to work. Obviously because i have no fucking idea what im doing.
     


  12. gomestar

    gomestar Super Yelper

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    i'd get a sharpening stone (a wetstone) and pull up a youtube video on how to use it.
     


  13. Rambo

    Rambo Senior member

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    check the knife sharpening threak in this here forum :teach:
     


  14. Douglas

    Douglas Stupid ass member

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    I've never figured out knife sharpening. I did, however, chip the hell out of a perfectly good sandwich knife.
     


  15. DerekS

    DerekS Guyliner

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    i may give that a go. As lazy as i am, i wish there was someone locally that could do it.

    or mebbe get me a new set of of Shuns.

    had no idea this existed. on mah way to shit up that thread with my noob questions!!!


    I did that as well to a small santuko. not one of my finest moments.
     


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