Cooking & Cutlery Aquisitions

[qhsdoitall]

Snagged a Calphalon One 4 1/2 qt. Nonstick Sauce Pan on Ebay for $41.00 plus shipping. MSR = $!85.00

http://www.calphalon.com/calphalon/consumer/images/cookware/d_cr8704-2.jpg

[MullersLaneFarm]

sweet, calphalon is one of our subsidiaries.

I'm a cast iron gal most of the time, but do have a few stainless steel & stoneware also.

I love calphalon's TriPly Copper!

[qhsdoitall]

Don't get me started on the cast iron. There are a series of posts over at B&B about the best charcoal grill and steak searing/cooking techniques that have me waiting for the rains to clear up so I can sear a steak in a cast iron skillet on the grill. Then I'm going to try a cedar plank salmon.

Right now, I'm filling in pieces of cookware that I need. I'm currently working on upgrades to the sauce pans. I'm eyeing the stainless lasagna and roasting pans after that. I have pretty much everything else I need for many many years to come. I have some Magnalite pans from many years ago that are still going strong. Some are big enough to cover 2-3 burners on the stove. Had them when I was catering horse shows for a hobby. Which reminds me. I need to get everything together and take pictures for insurance. This stuff is hard to replace.

[Hawkeye5]

I love my cast iron. But the wife purchased a new stove with ceramic burners and the instructions say not to use cast iron :mad:
I don't let her touch the cast iron anyway as she wants to wash it all in soap and water :confused:
I also use dutch ovens, otherwise known as camp ovens, to cook with charcoal. Cast iron cooking is almost as bad as shaving for a hobby!

[qhsdoitall]

Got that right. Did a ton of cast iron cooking in Boy Scouts. Pan, griddle and dutch oven. OK, now I need to dig out my beef stew and parsley biscuit dutch oven recipe. I'm getting hungry.

[sparky5693]

Nothing beats the cast iron. It cooks so even, and nothing sticks once you get it seasoned right. Maybe it's in my head, but it seems the food even tastes better.

[Michael]

Cast iron is great stuff! If you ever need info about the REAL stuff (antique cast iron), check out http://www.panman.com . David Smith is very knowledgeable and is VERY prompt in answering any questions. I've sent him photos of stuff asking when it was made, what it's worth, etc. and he's been very helpful. Neither he nor I are big Lodge fans though. Most of mine is Wagner Ware with a couple of Griswold pieces thrown in. Can't beat it!!

Otherwise, I love my Mauviel copper! 2.5mm thick, some tinned, some stainless lined. GREAT stuff. Have All-Clad and LeCrueset too, but I'd have to say the Mauviel is my favorite. Except for searing...CAST IRON all the way!!! One other thing...a 10 or 12" CI skillet is GREAT for deep dish pizza too!! :drool

[MullersLaneFarm]

I have a combination of Wagoneer, Griswold, Lodge and some that are just old. (One spider skillet is from the mid 1800s and I have a bean pot from the Rev War era - they don't get used)

I really should disperse some of my cast iron - so much doesn't get used. The kids have 'dibs' on a few pieces.

There is indoor cookware- roaster (big enough for 2 large chicken or 1 small turkey), pots, griddles, fryers, skillets, waffle maker, corn bread & muffin pans, outdoor cook - dutch ovens, bail pots & spider skillets.

My favorite pieces are the huge roaster what my husband calls my 'stupidly big' skillet (it's only 18-20" across!). They get used the most.

I've broken almost everyone of the 'rules' about using cast iron. I cook acidic foods in them, I've washed them with detergent. I will not put cold liquid in an empty hot pan, I will not subject it to extreme heat (like throwing in a fire. My cast iron serves me well. they are wonderfully seasoned.

These are some of the oldest pieces:

http://www.mullerslanefarm.com/castiron1.jpg

http://www.mullerslanefarm.com/castiron3.jpg

[fuerein]

My favorite pieces are the huge roaster what my husband calls my 'stupidly big' skillet (it's only 18-20" across!). They get used the most.

My parents had a cast iron skillet that was about 18" across. My lord did I hate, ABSOLUTELY HATE, having to try to wash that thing when I was younger. My parents started having me help my older sister with dishes when I was about 8-9 and then I took over them later. Yeah, you how easy it is for an 8-9yo to carry an 18" cast iron skillet filled with water over to the stove (to boil off any dried on/burnt food)? I'm surprised I never dropped it, the only thing that gave me a real chance of carrying it was the grip across from the regular handle.

While I never dropped it, I do remember making a huge mess in the kitchen once or twice when one hand slipped off the grip and my hand on the normal handle barely was able to hold on to the skillet, but the skillet did dip down spilling most of it's contents of hot water all over the kitchen floor.

[MullersLaneFarm]

When my kids were younger, they left the skillet on the stove and took water over to pour into the warm skillet - learned that one when I was young and was washing my parent's and grandparents cookware.

Usually, if you wash up cast iron while it's still warm, there is no need to boil a bit of water in it to clean it up.

[qhsdoitall]

sweet, calphalon is one of our subsidiaries.

I'm a cast iron gal most of the time, but do have a few stainless steel & stoneware also.

I love calphalon's TriPly Copper!


Subsidiaries?

[qhsdoitall]

Unfortunately, my 2 cast iron skillets were lost in a previous marriage. Along with a number of pieces of Magnalite. That was many years ago. I'm just now filling in the blanks and upgrading from the K-Mart stuff I had to get in a hurry. I will be buying a skillet in the near future. I'll check out the the suggested sites to see what I want and refresh my memory on how to go through the seasoning process. It's been a long time. Like, I said. I'm dying to use one for skillet seared steak on the grill. I think Cook's Illustrated had a dutch oven comparison this month. I have to check.

[fuerein]

When my kids were younger, they left the skillet on the stove and took water over to pour into the warm skillet - learned that one when I was young and was washing my parent's and grandparents cookware.

Usually, if you wash up cast iron while it's still warm, there is no need to boil a bit of water in it to clean it up.

Yeah, I know that too... now. But didn't know that then. Plus my parents were experts are burning certain things to skillets. I dreaded washing up after a meal involving either rice or hash browns because there was literally always a layer on the the bottom of the pan/skillet that was burned so bad that it was practically fused to the bottom of the pan.

[Michael]

I think Cook's Illustrated had a dutch oven comparison this month. I have to check.

Does CI compare just new stuff or do they include antiques? I have one new Lodge and the rest are probably 1920's or older. The antiques are MUCH better, IMHO. Rarely use the Lodge. My 10" Wagner fry pan gets a LOT of use!

Of course, living in New England, there's an antique shop on every street corner almost, so it's relatively easy to find good cast iron cheap. You do have to pay attention though - I bought a popover pan a few weeks ago for about 20 bucks - I've seen the same pan elsewhere for 60!

[qhsdoitall]

Does CI compare just new stuff or do they include antiques? I have one new Lodge and the rest are probably 1920's or older. The antiques are MUCH better, IMHO. Rarely use the Lodge. My 10" Wagner fry pan gets a LOT of use!

It's just new stuff. Not much in the way of antiques around here. Big Flea Market of mostly Mexican/Indian goods and that's it unless I go up north into the wine country or east into the Sierra foothills.

[Tony Shlongini]

waiting for the rains to clear up so I can sear a steak in a cast iron skillet on the grill.

Did a ribeye like that for dinner tonight. Just put the pans on the grill and fire her up. By the time the grill comes to full operating temp, the pans will be ready. Throw on your seasoned steaks and stand back. You don't want that much smoke in your house, that's for sure. If you like a nice, charred, outside, that's the way to go.

I also made some blackened salmon for the missus in a second pan. Oofah!

[qhsdoitall]

Calphalon 8" Contemporary Stainless Omelette Pan

http://www.calphalon.com/calphalon/consumer/images/cookware/d_lr1392.jpg

Cook's Illustrated "Steaks, Chops, Roasts, and Ribs"

http://www.cooksillustrated.com/images/product/BR_SteaksChopsRoasts&Ribs_250.jpg

[MullersLaneFarm]

Subsidiaries?

I work for Newell-Rubbermaid.

[qhsdoitall]

Rat's, I thought maybe you sold them.:D

[Smedley]

I inherited a cast iron fryer and a tiny cast iron fryer suitable for frying one egg or two sardines from my mum.

I also recently bought some Wolfgang Puck knives from the Shopping Channel. Yeah, I know, not the greatest knives, but they were cheap and they beat what I have now.

[Hawkeye5]

As Lodge is made here in Tennessee, all my camp ovens were purchased from their factory store in South Pittsburg when they sold seconds. Unfortunately they no longer seem to sell seconds, or at least didn't have any out a month ago when I stopped by.
I will say the Griswold skillet I have is far better than any Lodge. There must have been a different process used on earlier cast iron. The Lodge finish is coarse compared to the older Griswold.

[Michael]

I will say the Griswold skillet I have is far better than any Lodge. There must have been a different process used on earlier cast iron. The Lodge finish is coarse compared to the older Griswold.

AND, at least around here, antique cast iron is less expensive. Well, Griswold might not be, depending on who you buy from, but Wagner Ware is awesome...and almost always nicely priced. I imagine the Lodge stuff is sand cast and they just don't bother to machine it smooth. I have only one Lodge piece - don't care for it at all.

[Smedley]

I've broken almost everyone of the 'rules' about using cast iron. I cook acidic foods in them, I've washed them with detergent.

What's your experience been after the acidic foods in the cast iron? For example, tomatoes (which might be more basic than acidic)?

[MullersLaneFarm]

As long as you dry the piece well after washing it, (I use the stove) and apply a THIN layer of oil, you'll be fine. Essentially, reseason after every use.

In my oval roaster, I always add about 1/4-1/2 cup apple cider vinegar over my roasts & chickens and don't have ant problems

[qhsdoitall]

Calphalon Contemporary Stainless Lasagna Pan

http://ec1.images-amazon.com/images/P/B000E44WCO.01-A2HLK9C2IWJJB7._AA280_SCLZZZZZZZ_.jpg

Henkels Kitchen Shears
http://usa.jahenckels.com/img/item_mini_img_300.jpg



Henkels Twin Poultry Shears

http://usa.jahenckels.com/img/item_mini_img_305.jpg

[qhsdoitall]

Calphalon 10" Contemporary Omelette Pan

http://www.calphalon.com/calphalon/consumer/images/cookware/d_lr1392.jpg

I'm almost done with major cookware purchases. I'm watching for the 12" version of this pan but it does not show up very often. Also the 1.5, 2.5 and 3.5 qt Calphalon One Non Stick saucepans and the contemporary stainless roasting pan. I have a ton of cookware but these complete the upgrades and fill in the gaps from losing half of my cookware collection. I'm tossing K-Mart bargain specials out as the cookware comes in. My final cookware purchases will be two cast iron pans and a cast iron dutch oven. I lost all of those and I will go over the threads again and research who makes good stuff when I'm ready to get some probably in about 3-4 months. They will be last. My knives are in good shape so not in a hurry to get the 3 or 4 pieces I want.

[qhsdoitall]

My wooden handled steak knives kept ending up in the dishwasher when I wasn't looking so I bought a set of these on EBAY for $15.01. Henkels TWIN Stainless Steak Knives

http://usa.jahenckels.com/img/item_enlarged_img_71.jpg

[Tony Shlongini]

Tojiro 240mm western deba. At 400 grams and a whopping 4 mm thick, it's a beast. Japanese chef's knives are delicate instruments- you don't want to use them for chopping bones or really heavy duty tasks. Even cleavers aren't meant for that. This guy will cut a coconut in half.

[qhsdoitall]

Very nice and nice to you back. Haven't seen you in a while.

[Mottern Man]

I would love to see that in action Tony!

[Michael]

Tojiro 240mm western deba. At 400 grams and a whopping 4 mm thick, it's a beast. Japanese chef's knives are delicate instruments- you don't want to use them for chopping bones or really heavy duty tasks. Even cleavers aren't meant for that. This guy will cut a coconut in half.

Think it'll handle that bell pepper in the pic? ;) Careful of the heel on that thing - looks lethal!

[Tony Shlongini]

Think it'll handle that bell pepper in the pic? ;) Careful of the heel on that thing - looks lethal!

The beauty of the Japanese knives is that the 1/2 bolsters allow the edge to be sharpened all the way to the heel. You do have to be very careful not to catch your finger on it.

[qhsdoitall]

Benriner Super BN-3 5" Wide Mandolin Slicer

[SSLSTudio...]

Tojiro 240mm western deba. At 400 grams and a whopping 4 mm thick, it's a beast. Japanese chef's knives are delicate instruments- you don't want to use them for chopping bones or really heavy duty tasks. Even cleavers aren't meant for that. This guy will cut a coconut in half.

Awesome Knive complete.. :drool

[PalmettoB]

10" sharpening steel. Always just used the little notch sharpeners until I got into this straight razor thing. Now I can't see using anything else. Puts a great edge on kitchen knives!

[Tony Shlongini]

Actually, a steel doesn't sharpen a knife, it just aligns the edge. When using your steel (hopefully it's a smooth one), apply zero pressure. You still need sharpening stones to establish and maintain your edge.

[St. Croix]

Yep, a steel is just a metal strop!

St. Croix

[PalmettoB]

Actually, a steel doesn't sharpen a knife, it just aligns the edge. When using your steel (hopefully it's a smooth one), apply zero pressure. You still need sharpening stones to establish and maintain your edge.
So Tony, what would you suggest for real sharpening? Could I use the same waterstone I just got for my straights, or would that take forever? :D

[Tony Shlongini]

So Tony, what would you suggest for real sharpening? Could I use the same waterstone I just got for my straights, or would that take forever? :D

That depends on which stones you have for your straights. If it's the ubiquitous Norton 4/8K, that's a fine stone for maintaining, but not establishing, an edge on a knife. You'll need a 1K for that. Once your knife is sharpened, polish stones (5-15K) can keep them sharp for quite some time, but eventually you'll need to re-establish the edge and bring up a burr with a 1K.

If you're using the same stone for knives and razors, make sure they're lapped completely flat before using them on your razors, and that they're completed free of any metal filings from your knives. A nagura stone does a great job of cleaning the surface of a water stone.

[qhsdoitall]

Calphalon One Non-Stick 2 1/2 qt. saucepan. Just need to get the 1 1/2 and 3 1/2 versions and my standard cookware collection is almost complete. Then the cast iron pieces for the grill.

[qhsdoitall]

I've been busy on Ebay: :D

Calphalon One Infused 7 qt Dutch Oven Casserole
Calphalon One Non-Stick 3 1/2 qt Saucepan w/Glass Lid
Calphalon Contemporary Stainless Steel Roast Pan w/Roasting Rack



Now, I just need:
Calphalon One Infused 6 qt Paella Casserole Pan
Calphalon One Non-Stick 1 1/2 qt Saucepan w/Glass Lid
Calphalon Contemporary Stainless Steel 12" Omelette Pan

These are tough. They don't come up very often. The 12" Omelette I'm going to have to look elsewhere for. I may skip the paella pan since I have a 14" "everyday" pan. Similar, just bigger.

[Tony Shlongini]

I love my black steel pans. Finally got a 30cm saute. I'll let you know how it is when it gets broken in, in about ten years.

http://www.bridgekitchenware.com/moreinfo.cfm?Product_ID=442

[St. Croix]

I love my black steel pans. Finally got a 30cm saute. I'll let you know how it is when it gets broken in, in about ten years.

http://www.bridgekitchenware.com/moreinfo.cfm?Product_ID=442

:drool :drool :drool

St. Croix

[qhsdoitall]

1) 12" Lodge Logic Cast Iron pre-seasoned 12" skillet
2) 7 qt Lodge Logic Cast Iron pre-seasoned casserole dutch oven
3) Lodge Logic Cast Iron Rectangular Grill Press
4) Lodge Logic Cast Iron pre-seasoned wedge cornbread pan
5) Al-Clad Emeril 10" square skillet

[qhsdoitall]

My Cast Iron came pre-seasoned but like all cast iron, it has to be maintained. I have seen many methods of seasoning a pan. This what Lodge recommends (http://www.lodgemfg.com/usecare1.asp?menu=original). I use lard, bacon grease or Crisco depending on what I have on hand. What is your method?

[qhsdoitall]

Henckel's 7" Twin Cermax M66 Santoku Knife

[qhsdoitall]

3 1/2 qt Calphalon One Non Stick Sauce Pan