OT: cooking pots

On Thu, 17 Mar 2005 17:22:08 GMT, "jce" <defaultuser@hotmail.com>
wrote:

>I'm a big fan of going out.  That said, I'm a big fan of my rather cheap an
d
>large nonstick saute pan......I tried to duplicate this with a cheap target
>nonstick saucepan (ok, it was $12 and it was made in China by children in a
>toxic factory) so I get what I deserve.  The best pan I ever saw was the on
e
>that my parents had - it was cheap, it was nasty, it was dirty looking, but
>if you didn't scrub it, the eggs would work.

The best I had cost $5 on the clearance table at a Revere outlet store
in St. Augustine. It may have came from the same factory. Those
Chinese waifs are cunning with nonstick. It put a beautiful crust on
hash browns, like the Swiss Rosti, and let me execute perfect
one-handed flips dozens of times. Sadly, it expired due to scratches.
I got more than $5 use out of it.

>I like the feel of cast iron also....I would like to have a kitchen stuffed
>with Le Creuset but my cupboards cannot support the weight...

And its porcelain cannot withstand the heat of frying. It cracks and
turns brown. The cleaning solution sold by Le Creuset works great for
reversing the damage.  Enameled cast iron is no good frying.

>Of course, the thing that you all forget to mention is the type of stove yo
u
>all have.....seems to me that some of your choices would work fantastico on
>Gas but not on your standard electric hob.

I moved into a house having gas for heat, but the kitchen was wired
for an electric stove. Rather than cook on electric, I went six months
with NO stove. After doing major surgery on the sheetrock to supply
gas to the kitchen, I happily started cooking on a gas stove.

>To bring the thread back to COBOL by using the analogy common to CLC, it's
>the availability of the correct tools at the appropriate time.  You don't
>always need a browning pan.

Nor do you need a stove to cook. Countertop electric appliances, with
their thermostatic control, can do the job better than a stove. Rice
cookers are a good example of their superiority.

>I missed the note re: Professional S series suffering through
>legistlation.....I always wondered where they went when I wanted a new one.
>I'll have to investigate - cannot beat a lifetime warrantee - I already had
>mine replaced once when they inexplicably got weird rust divots...not rust
>but little tiny holes...looked like some tiny bore beetles had got hold of
>em overnight.

After my ex dishwashered my Wusthofs, I called their US sales rep for
replacement of the handles or knives.  His best offer was a new set
'at cost' i.e. 50% of list. What about the lifetime warranty? The
warranty doesn't cover abuse.

I dumped the abuser, got a ceramic knife and lived happily ever after.

In article <fujk319kcefe1q2gc6mcp77546qfuvjqpd@4ax.com>,
Robert Wagner  <spamblocker-robert@wagner.net> wrote:

[snip]

>After my ex dishwashered my Wusthofs, I called their US sales rep for
>replacement of the handles or knives.  His best offer was a new set
>'at cost' i.e. 50% of list. What about the lifetime warranty? The
>warranty doesn't cover abuse.

That's interesting... according to
http://www.wusthof.com/warrantyinfo_pdf.htm their warranty does not even
*mention* abuse.  It does, however, mention, 'Direct exposure to... the
heating coils of your dishwasher' and 'the occaisional trip through the
dishwasher', both in regards to handle damage.

DD
k

Robert Wagner wrote:
> On Thu, 17 Mar 2005 17:22:08 GMT, "jce" <defaultuser@hotmail.com>
> wrote:
>
> 
>
>
> The best I had cost $5 on the clearance table at a Revere outlet store
> in St. Augustine. It may have came from the same factory. Those
> Chinese waifs are cunning with nonstick. It put a beautiful crust on
> hash browns, like the Swiss Rosti, and let me execute perfect
> one-handed flips dozens of times. Sadly, it expired due to scratches.
> I got more than $5 use out of it.
>
> 
>
>
> And its porcelain cannot withstand the heat of frying. It cracks and
> turns brown. The cleaning solution sold by Le Creuset works great for
> reversing the damage.  Enameled cast iron is no good frying.
>
> 
>
>
> I moved into a house having gas for heat, but the kitchen was wired
> for an electric stove. Rather than cook on electric, I went six months
> with NO stove. After doing major surgery on the sheetrock to supply
> gas to the kitchen, I happily started cooking on a gas stove.
>
> 
>
>
> Nor do you need a stove to cook. Countertop electric appliances, with
> their thermostatic control, can do the job better than a stove. Rice
> cookers are a good example of their superiority.
>
> 
>
>
> After my ex dishwashered my Wusthofs, I called their US sales rep for
> replacement of the handles or knives.  His best offer was a new set
> 'at cost' i.e. 50% of list. What about the lifetime warranty? The
> warranty doesn't cover abuse.
>
> I dumped the abuser, got a ceramic knife and lived happily ever after.

Sounds like a plot line for an episode of Law & Order.

In article <nZCle.562$HP1.327@fe08.lga>,
Sparky Spartacus  <Sparky@universalexports.org> wrote:
>Robert Wagner wrote: 

[snip]

>Sounds like a plot line for an episode of Law & Order.

17 Mar 2005?  Sounds like someone's got an *awfully* slow server or is
maybe catching up on a whole bunch o' stuff.

DD

docdwarf@panix.com wrote:

> In article <nZCle.562$HP1.327@fe08.lga>,
> Sparky Spartacus  <Sparky@universalexports.org> wrote:
> 
>
>
> [snip]
>
> 
>
>
> 17 Mar 2005?  Sounds like someone's got an *awfully* slow server or is
> maybe catching up on a whole bunch o' stuff.

Yes

Sparky Spartacus wrote:
ROFL! (having dumped an abuser or two)
I have not reconciled myself to ceramics, although I have come to
respect them. My most recent purchases have been Forschner (yes, they
are stamped, but they are damned good steel). My all time best are Old
Hickory, high carbon, rust like crap if you leave them uncleaned, but
they can shave microhair off  a gnat's lower eyebrow if you whet them
properly.
 
>
>
> Sounds like a plot line for an episode of Law & Order.

Robert Wagner wrote:
> On Thu, 17 Mar 2005 17:22:08 GMT, "jce" <defaultuser@hotmail.com>
> wrote:
>
> 
>
>
> The best I had cost $5 on the clearance table at a Revere outlet store
> in St. Augustine. It may have came from the same factory. Those
> Chinese waifs are cunning with nonstick. It put a beautiful crust on
> hash browns, like the Swiss Rosti, and let me execute perfect
> one-handed flips dozens of times. Sadly, it expired due to scratches.
> I got more than $5 use out of it.
>
> 
>
>
> And its porcelain cannot withstand the heat of frying. It cracks and
> turns brown. The cleaning solution sold by Le Creuset works great for
> reversing the damage.  Enameled cast iron is no good frying.
>
> 
>
>
> I moved into a house having gas for heat, but the kitchen was wired
> for an electric stove. Rather than cook on electric, I went six months
> with NO stove. After doing major surgery on the sheetrock to supply
> gas to the kitchen, I happily started cooking on a gas stove.
>
> 
>
>
> Nor do you need a stove to cook. Countertop electric appliances, with
> their thermostatic control, can do the job better than a stove. Rice
> cookers are a good example of their superiority.
>
> 
>
>
> After my ex dishwashered my Wusthofs, I called their US sales rep for
> replacement of the handles or knives.  His best offer was a new set
> 'at cost' i.e. 50% of list. What about the lifetime warranty? The
> warranty doesn't cover abuse.
>
> I dumped the abuser, got a ceramic knife and lived happily ever after.

Sounds like a plot line for an episode of Law & Order.