Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.
What's something like that for?
They are good for passing purees through. Makes an ultra smooth texture.
Are new viking fridges any good? Due to their old ones being completely terrible and recalled they're offering the chance to buy a new one for about half off retail. Worth it?
JFYI the Zauberstab/bamix is great. The Moulinette is ok, too.
omelette pans. what should i get? i make omelettes in a variety of pans, but i would prefer a small nonstick 8 in pan. im thinking calphalon or de buyer which are both very different.
the one thing i dont like is that the sides aren't curved but stick straight out of the bottom at an angle. it seems to me a curvature would be nice
i've been very happy with my paderno 9.5" carbon steel pan. i don't think i'd ever go back to nonstick.
is it the paderno from PEI?
thinking about it i might just replace my fry pan instead of getting an omelette pan. id like a proper one instead of the badly warped one i have now
oooh also i meant all clad. they ahve some non stick pans that look nice
not sure where mine was made, but it's this one: http://www.amazon.com/gp/product/B000RWHIHY/ref=oh_o00_s00_i00_details
it looks exactly like this one http://www.world-cuisine.com/store/index.cfm/c1609 which makes me think that the Paderno PEI stuff is different. seems like it's two different companies using the same name?
also, i would never ever buy an expensive (such as all-clad) nonstick-coated pan. non-stick pans are meant to be thrown away, which would be difficult to do with a $100 all-clad. if you absolutely must have a non-stick pan, go to a restaurant supply store (the kind that sells to restaurants, not yuppies) and buy a cheap (but thick) aluminum fry pan with a nonstick coating. use it, and when the coating wears away, get rid of it and buy a new one.
+1 on less expensive non-stick pans. Buy something decent, but don't spend money on All-Clad. Just think of All-Clad's promotional budget and buy a functional and cheaper pan.
i went to a restaurant supply store and all they had were 8 in paderno crepe pans
one thing i wanted to ask was do you feel like the sides are too flared out or the sides not high enough? do you feel like the 9.5 has too little space?
after deciding to go with carbon steel for my next omelet pan, i agonized over the size. i'm very happy i went with the 9.5, it seems like just the right size for a 3-egg omelet. it's not big enough for much else, so a few weeks ago i ended up getting a second paderno carbon pan in 11 inch, which is more useful for stuff other than omelets. but for 3-egg omelets, i'm very happy with the 9.5.
i also sprung for the $13 silicone handle cover from amazon, and am very glad i did.
as for the flared sides: i've never used one of those low-side pans, so i can't really give any feedback on which is better.
is the silicon handle worth it over just using a kitchen towel?
you're convincing me very well into buying two paderno pans from amazon, the 9.5 and 11. have you tried the 12.5? it looks a little too big.
also do you ever deglaze your pan? if you do does it strip the seasoning?
With longtime use, as in use in one sitting, not use over years, the silicone handle gets really freaking hot.
excellent, that'll bump up my monthly commission from paderno nicely!
the silicone handle seems pricey, but honestly in the grand scheme of things (considering this pan will likely last you several decades, compared to 1-3 years for a non-stick pan) it's not too bad. and yes, it's much more useful than using a towel, i actually bought the pan without the extra handle at first, and got a mild ouchie as a result. you can always buy the pan(s) now and order the silicone handles later if you burn yourself one too many times (for me, once was enough).
i don't really do pan sauces in these pans, so i'm not sure how that would affect the seasoning. i'm sure if you do some quick googling on deglaze sauces in cast iron pans, it'll give you some info. from what i can tell, these carbon pans seem to season similarly to cast iron, so if it works for cast iron, it'll probably work on these.
also: the 11 is a bit on the small side, the actual cooking area seems smaller than the 10 inch cuisinart pan i used to have. it's big enough for one ribeye steak, but not much bigger. the 12.5 might not be a bad idea.
+100. REALLY hot. much much much hotter than a normal pan's handle, which is made to not get hot. the handles on these pans are basically the same temp as the pan itself. hot enough to fry an egg = hot enough to fry your leg.
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
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