Cookware

[Mara]

hehe we had a rice cooker and i used it ONCE. total waste of $$ for me. we just don't eat alot of rice period though. my breadmaker is also in the garage!

re: calphalon in the DW etc..we dishwash all our stuff and have not had a problem, i have had this one calphalon non-stick frying pan for about 5 years now and it's in primo condition. though greg does do the pans by hand more times than not whereas when the pan just lived with me it ONLY saw the DW.

 

[movie zombie]

jcrow, if you eat lots of rice, this is the one to have! can set it to come on and be done by a particular time, holds it warm for 13 hours, and you can cook your steel oat cut oatmeal in it and have it ready when you get up in the morning. not all rice cookers can handle brown rice....there isn''t any type of rice this thing doesn''t handle. i use this thing a minimum of 3 times a week.

movie zombie

 

[rainbowtrout]

Personally, I make my rice in a pot and my bread in a bowl/the oven. I''m not fond of bread machine bread, and it ends up taking as much time (maybe 15 mins less because you have to knead it yourself, but I like kneading).

I would like a way to make brown rice in less than an hour, though....

 

[jcrow]

anyone have luck with the caphalon simply stainless?

i looked at le creuset today at dillards. the small sauce pot is way too heavy!!

i am thinking of maybe doing le creuset grill and panini press, le creuset 10" or 12" fry pan, and the Le Creuset Braiser, 5 Qt.

then doing a stainless pot for doing pasta and such.

 

[tawn]

Date: 5/2/2006 4:03:18 PM
Author: njc

Date: 5/2/2006 3:32:01 PM
Author: jcrow
so, would i season the calphalon non-stick ones too?

I wash my Calphalon! I''ve only ever heard of cast iron skillets (see below) needing to be seasoned.

My MIL & FIL have these and never wash them with soap...they just sort of wipe them out. They''re a gazillion years old!

It sorts of freaks me out when they cook chicken in them, and I think about samonella, etc...l

 

[rainbowtrout]

I bet you are heating them enough to kill the salmonella, no?

 

[jcrow]

ok- silly question-

i am guessing that deglazing and seasoning are two different things, right? and if so do you wash the pot for deglazing? i am a bit confused with that technique.
oh- and deglazing a meats only thing (cause that could explain a lot for a veggie girl)?

 

[movie zombie]

Date: 5/2/2006 10:31:31 PM
Author: jcrow
ok- silly question-

i am guessing that deglazing and seasoning are two different things, right? and if so do you wash the pot for deglazing? i am a bit confused with that technique.
oh- and deglazing a meats only thing (cause that could explain a lot for a veggie girl)?

not a silly question but from this thread and the questions being asked, i say its time to get a good basic cookbook. perhaps getting one first, reading it for suggestions re cookware and then deciding what you want. my all time personal is ancient and i picked it up used: julia child''s ''Mastering the Art of French Cooking". she covers the basics and even makes cookware suggestions. there are other equally good books. i think everyone no matter how well or long we''ve been cooking have some kind of basic book.

deglazing: you wash the pot after you''ve scrapped the drippings and added liquid to make a yummy sauce. seasoning is 1-what you do to your pot while you are cooking to add flavor such as herbs or 2- as we''re talking to take a cast iron pot/pan/skillet and make it useable.

america''s test kitchen is a program i''ve seen and i know they have cookbooks. cover the basics and makes suggestions re kitchen gadgets, knives, cookware, etc.

yes, the more i think about it, get the cookbook that covers basics before you decide anything re cookware. until you know what you''ll be cooking, you don''t know what you''ll need. part of cooking is knowing the basics and it is the basics that make it all easy.

movie zombie

ps yes, cast iron heats wonderfully and spreads the heat evenly so getting it hot enough to kill the evil salmonella is not a problem. actually, the best fried chicken is done in a cast iron skillet, imo.

 

[movie zombie]

Date: 5/2/2006 10:13:19 PM
Author: jcrow
anyone have luck with the caphalon simply stainless?

i looked at le creuset today at dillards. the small sauce pot is way too heavy!!

i am thinking of maybe doing le creuset grill and panini press, le creuset 10'' or 12'' fry pan, and the Le Creuset Braiser, 5 Qt.

then doing a stainless pot for doing pasta and such.

i don''t like the simply stainless line as i think it is too light weight wise.

if you think the small sauce pot is way too heavy, wait until you have a le creuset 10 or 12 inch fry pan that is hot with something in it. i would not get them.

i''ve read that the grill is hard to clean. no nothing about the panini press but think i could live without one.

5 quart le creuset dutch oven rather than the braiser. calphalon everyday pan in place of the braiser.

an expensive pot for boiling water for cooking pasta is a waste, imo. however, if you get a steamer insert then it becomes multipurpose.

storage is another issue. its is not recommended to stack le creuset. i get around it by using towels between pieces. i''ve had no problems.

movie zombie

ps it may just be me but i can''t fry an egg in all-clad stainless.

 

[jcrow]

thanks. i''ve guess, then, that i have deglazed.
i also have cook books, and really good ones, but i''ve just never ventured to cook difficult or complex things. i really don''t know how to cook meat either since i am a vegetarian, so i don''t use those recipes either. i plan on venturing out though, even if i take small steps.

thanks for all of your help!

 

[jcrow]

yeh, i was planning on stainless only for boiling water type pots. (pasta and whatnot)

 

[movie zombie]

i have to tell you that i did not enjoy cooking until i got good cookware. it makes all the difference having the right tools. maybe your cookbooks have suggestions regarding cookware.

perhaps a steamer insert for that stainless pot to make it multifunctional? even if you get it for boiling pasta water, you can still make soup in it.

along the line of good tools: good knives! what a difference they make!!! and kitchen scissors!!!! i can''t live without them now.

movie zombie

 

[jcrow]

hum. knives. i was looking into ceramic ones. i am finding them hard to register for. i may buy them myself after the wedding. any specific ones you prefer?

 

[movie zombie]

i'm new to good quality knives and have a hard time with some of the prices..

i've read ceramic can break and i believe some have to be sent back to the manufacturer to be sharpened.

my favorite knife in the drawer right now: Zwilling J.A. Henkels germany is from the 'twin gourmet' line which is not their top line but it really is a good knife no. 31647-180 7 inch blade. got it in chinatown in san francisco.

scissors: Messermeister DN-1070 cuts everything, even chicken bones...i know you're a vegetarian...

and DN-2070

both come apart for cleaning and you can use them as a knife if you really wanted to.

i need to upgrade my knives. but the 3 i've listed will stay. i do some research periodically but haven't gotten serious about it yet. eta: it is because of the 3 i listed that i now appreciate the differences between cutlery!

movie zombie

 

[fire&ice]

I cook my Panini''s on a George Forman Grill. It''s versitile with other stuff as well.

I have Wusthof Professional grade knives. They are extremely well balanced. We also have Cutco Knives at our other house. The quailty is exceptional. They have a lifetime guarantee. They are not as well balanced as my Wustof. Personally, it''s more important to have excellent quality & quantity of knives than pots. Each knife really does have a specific purpose. Pots are more versitile.

 

[movie zombie]

Date: 5/3/2006 11:41:16 AM
Author: fire&ice
I cook my Panini''s on a George Forman Grill. It''s versitile with other stuff as well.

I have Wusthof Professional grade knives. They are extremely well balanced. We also have Cutco Knives at our other house. The quailty is exceptional. They have a lifetime guarantee. They are not as well balanced as my Wustof. Personally, it''s more important to have excellent quality & quantity of knives than pots. Each knife really does have a specific purpose. Pots are more versitile.

exactly: pots can and should be multipurpose. given how much space they take up, it also makes sense.

knives really are purpose specific and quality is very very important...its more than just balance.

however, i''ve found scissors to take a lot of the work out of some cutting jobs.

i know Wustof has a great reputation: do you recommend any particular Wustof? like i said, i''m into major upgrade re knives.

movie zombie

 

[rainbowtrout]

Wustof!!!!

Love it, love it, love it. I never knew what I was missing until FI got me a 8-inch grand prix for christmas. I am obsessed with my knives, they make life so much easier. You really can''t get the same results with a cuisinart.

Right now I have a vegetable cleaver, a 7-inch flat chef''s, and a traditional 8-inch grand prix. I am lusting after a nice paring knife and a boning knife.

 

[SoonIHope]

Ohhhhhhhh yes, Wustof is the BEST!!!!! We use our Wustof chef''s knife and paring knife exclusively, and haven''t touched a single one of our cheap knives since! They''re aaaaawesome, and I totally would never have guessed that I would care about good knives, but that was just because I''d never used them before!

 

[rainbowtrout]

I am not really fond of Mastering the Art of French Cooking--far too much meat for me, and Julia comes off a little stuffy--she''s far too picky about basic stuff for my taste. I use Joy of Cooking for "traditional" stuff like apple pie, mashed potatoes, etc. It''s also fantastic to read for basic information.

If you really want a "bible" of terms and such the LaRousse Gastronomique is drool-worthy but expensive.

For most daily food I use Vegitarian Cooking for Everyone. I know I''ve mentionned it before but it is such a great resource on veggies. Also America''s test kitchen is a nice program but Cook''s Illustrated, their magazine, is incredible. I usually don''t follow recipies exactly bc I find they are not always right, but their are generally perfect.

 

[fire&ice]

Date: 5/3/2006 12:35:29 PM
Author: movie zombie

Date: 5/3/2006 11:41:16 AM
Author: fire&ice
I cook my Panini''s on a George Forman Grill. It''s versitile with other stuff as well.

I have Wusthof Professional grade knives. They are extremely well balanced. We also have Cutco Knives at our other house. The quailty is exceptional. They have a lifetime guarantee. They are not as well balanced as my Wustof. Personally, it''s more important to have excellent quality & quantity of knives than pots. Each knife really does have a specific purpose. Pots are more versitile.

exactly: pots can and should be multipurpose. given how much space they take up, it also makes sense.

knives really are purpose specific and quality is very very important...its more than just balance.

however, i''ve found scissors to take a lot of the work out of some cutting jobs.

i know Wustof has a great reputation: do you recommend any particular Wustof? like i said, i''m into major upgrade re knives.

movie zombie

I don''t remember. Could be "Trident" line. It''s the top of the line signature knives they sell in Kitchen stores. Wusthof is as good quality as my Cutco - but better balanced for me. It''s been a while since I bought them.

Yes, knife prices are staggering; but, you can buy them little by little. I purchased the necessities on a tabletop plan. Got the knives - no interest for either 6 mos or a year. I love free money. The others were gifts from my parents and siblings. They were estatic to buy me something that I actually wanted (hard to buy for). Oh ,and Wusthof , like Caphalon, have "specials" on a specific knife sale.

Funny about the "sissors" - use them to cut through bones as well. In fact, several odd uses for it. I don''t know how good it is for the sissors ulitmately though.

One more tidbit regarding sharpening, get a recommendation from a dog groomer. They know the best people for their blades.

Oh, and it''s not redundant to have knives TWO Sizes!

 

[fire&ice]

Date: 5/3/2006 12:51:42 PM
Author: rainbowtrout
Wustof!!!!

Love it, love it, love it. I never knew what I was missing until FI got me a 8-inch grand prix for christmas. I am obsessed with my knives, they make life so much easier. You really can''t get the same results with a cuisinart.

Right now I have a vegetable cleaver, a 7-inch flat chef''s, and a traditional 8-inch grand prix. I am lusting after a nice paring knife and a boning knife.

I use the boning knife A LOT (when I''m not using my sissors

)! Funny, the paring not so much. Also, I have the flat chef''s knife in two sizes - it really makes a difference in ease depending on what you are chopping. And, a must have is the Tomatoe slicer (at least I think that is what it is called). It''s serrated so you can cut bread, tomatoes, etc.

Great knives is not a luxury. Great knives are a necessity.

Yes, you don''t know what you have until you have it.

 

[fire&ice]

Let me second the "Joy of Cooking". Mine is sooooooo dog eared from use.

This sounds silly - but some of my best "cookbooks" have been freebies. Like you send away for "perdue''s" chicken recipes. Anything you want to know about chicken & 101 ways to prepare it. The pork council has one also. Not going to help a vegatarian though.

The other better cookbooks have come from various "Junior Leagues".

 

[fire&ice]

Oh and one other snooty thing, a friend of mine, who truley is a gourment cook (does it all), says anyone who considers themself's a good chef is just a "poser" if they don't have a well seasoned iron skillet.

Edited to add - MZ - she uses her skillet to cook her Southern Fried Chicken.

 

[Mara]

hehe i dont have a seasoned skillet!! but then again we don''t cook a whole lot on a daily basis. i dont know if grilling fish and asparagus on the grill counts...tee hee. i also don''t make anything like fried chicken or cornbread etc so not even sure if i''d need or use a seasoned skillet?

i have a bunch of cookbooks but i have to say that my fave way to go is to find a recipe online...usually from martha stewart or williams sonoma or epicurious etc ... i just keep looking at recipes for what i want to make til i find something that sounds good, has ingredients that i like to work with or sound yummy, and has good reviews or 4 stars or whatever. then i save them to my computer and sometimes print them out. but i have a huge recipe folder on my computer. it comes in especially handy for when i have to make a new side dish or something for a holiday gathering, my family doesn''t like the same old stuff year after year so they always want something NEW and exciting. hehee.

we still need a good set of knives, we have some henckels steak ones that are fab for steak but our regular knife set is pretty old and isn''t of the greatest quality to begin with (i have had it for almost 8 years now!)....we''ll get around to getting a better one soon and scissors for cutting bones sounds like a must, that is the one thing we don''t have now.

 

[jcrow]

ok- just looked on W Sonoma site, these are the Wüsthof ones they have:

Wüsthof Culinar
Wüsthof Classic
Wusthof Grand Prix II

 

[ep6585]

Date: 5/3/2006 1:33:52 PM
Author: Mara
hehe i dont have a seasoned skillet!! but then again we don''t cook a whole lot on a daily basis. i dont know if grilling fish and asparagus on the grill counts...tee hee. i also don''t make anything like fried chicken or cornbread etc so not even sure if i''d need or use a seasoned skillet?

i have a bunch of cookbooks but i have to say that my fave way to go is to find a recipe online...usually from martha stewart or williams sonoma or epicurious etc ... i just keep looking at recipes for what i want to make til i find something that sounds good, has ingredients that i like to work with or sound yummy, and has good reviews or 4 stars or whatever. then i save them to my computer and sometimes print them out. but i have a huge recipe folder on my computer. it comes in especially handy for when i have to make a new side dish or something for a holiday gathering, my family doesn''t like the same old stuff year after year so they always want something NEW and exciting. hehee.

we still need a good set of knives, we have some henckels steak ones that are fab for steak but our regular knife set is pretty old and isn''t of the greatest quality to begin with (i have had it for almost 8 years now!)....we''ll get around to getting a better one soon and scissors for cutting bones sounds like a must, that is the one thing we don''t have now.

I originall wanted a set of Henckels or Wüsthof knifes. My sister-in-law had Ergo Chef as a bank client and told me that they made a similar set at a reduced price. I love them.

 

[fire&ice]

I have the wusthof "classic".

 

[jcrow]

great, thanks!

 

[jcrow]

i just realized the steak knives we had registered for are Wüsthof ones.

 

[rfath]

The first GOOD set of knives that my husband and I purchased were the Wüsthof Classic. They''re great knives... but you should keep in mind that everyone has a slightly different preference in knife feel - balance, weight, and blade type. Other common *good* brands are Henckels and Global. They''re all great at what they do, but they differ in weight and style. The Wüsthof knives are a classic Western/European design. We''ve gradually gotten away from these knives, switching to a set made by Kai (their Shun ''damascus'' line). Slightly more Asian in blade type and composition, but we''re also planning on incorporating true Japanese knives into the set eventually - from Kikuichi, Hattori, and Misuno. All of these makers have fabulous blades in the style that we prefer. Some artisanal knife makers out there are also quite lovely: Berti, handmade in Italy, and the William Henry knives (if I ever win the lottery).

Just like you went out and tested the Le Creuset pots to find that they''re too heavy for your taste, you really should test-drive some knives and make sure that you''re comfortable with their feel in your hands.

Good luck!