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Kitchen Tools

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

  1. Douglas

    Douglas Senior 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.
     
  2. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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

    sugarbutch Senior member 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.
     
  4. SkinnyGoomba

    SkinnyGoomba Senior member

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    Matt, I think I'll put this plan into action.
     
    Last edited: Jan 13, 2013
  5. 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
  6. DerekS

    DerekS Senior member

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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.
     
  7. gomestar

    gomestar Senior member

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

    Rambo Senior member

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    check the knife sharpening threak in this here forum :teach:
     
  9. Douglas

    Douglas Senior 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.
     
  10. DerekS

    DerekS Senior member

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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.
     
  11. SkinnyGoomba

    SkinnyGoomba Senior member

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    One wet stone is usually not enough, you need a few different grits. The rougher ones to completely restore and edge then the lighter ones to progressively hone it out. I have a set of them from about 400 grit diamond stones all the way up to 10,000 grit japanese wet stones.

    I sharpen by hand at the moment, but my brother bought one of those fixtures that holds the blade at a specific angle and they really do create a consistently better edge than doing it by hand. By Hand, even with good experience you'll end up creating a convex edge, which is going to be duller than a flat edge.
     
    1 person likes this.
  12. Cary Grant

    Cary Grant Senior member

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    Link?
     
  13. jjr4884

    jjr4884 Senior member

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    Quote: Few things I always "stick" to with non-stick. Chemicals and heat aren't good. If you plan on searing, braising, etc... dont' use non-stick. Anything more than medium heat (respectively) is my threshhold point. Also, I always wash with warm water and a little bit of soap. Lastly, rubber/plastic/wood only, no metal utensils on non-stick. I've had some for a couple years and they are in great condition. No dish washer either! Careful on how you store them as well... if you store pots and pans on top of each other, make sure the lid is on upside down and nothing it making contact with the inside of the pan
     
  14. Cary Grant

    Cary Grant Senior member

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  15. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I have an Edge Pro as well. I am a good freehand sharpener, and this thing is so much better than I am. It's just so consistent. I can't, by hand, switch between 12 and 15 degrees, but it can, and it is simple to do and fast. I was skeptical because I never had a dull knife problem, but I really do love it. I don't have the upgrade model, just the standard, but I do have upgraded stones from chefknivestogo.com.
     
  16. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Oh, I use metal utensils in nonstick and crank up the heat when necessary. Never had a problem with longevity and not dead yet. I wouldn't braise in them because that would be kind of weird.
     
  17. Douglas

    Douglas Senior member

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    Do you use the Pro model or the Apex one?

    Or should I say, for a mere mortal for whom money is an object, is there a compelling reason to go Pro vs. Apex?
     
  18. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I use the Apex. I think there is a reason to upgrade the stones because I find that the regular stones just go too slowly.
     
  19. Douglas

    Douglas Senior member

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    thanks, seems affordable enough at that level, and perhaps fairly idiot proof.

    [piob]as we know, I am not a smart man[/piob]
     

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