http://www.chow.com/boards/41 Fri, 06 Jul 2007 00:33:05 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/418214#5164527 Wow, call me a skeptic. How can a PDQ win hands down if you are both using charcoal? Were you guys using the same exact recipe, cooking the same exact meats? Also at $2000-$2500, it had better last 35+ years! The only advantage I can see so far is that it is made of SS, where as the BGE (ceramic) cookers can crack over time. Can the PDQ really cook faster than the traditional grills or smokers? How much faster? If it is significantly faster, then it may be worth the investment. At any rate, thanks for the introduction, I'll have to read up on them. Also is the PDQ just a grill or can you smoke on them as well? Sun, 08 Nov 2009 07:12:05 GMT http://www.chow.com/topics/418214#5164527 http://www.chow.com/topics/665400#5164449 Asian shops have a variety of grills and griddles that are typically used on butane tabletop burners. The one I use for blistering peppers has two surfaces about an inch apart. One side has a fine grid coated with some sort of ceramic, the other a wider spaced grid where you place the food. Sun, 08 Nov 2009 05:36:00 GMT http://www.chow.com/topics/665400#5164449 http://www.chow.com/topics/559333#5164394 More than a year after my post above, I've ground many, many pounds of meat, made pasta and even actually used the mixer part :) It's like new. I love it. Sun, 08 Nov 2009 04:39:01 GMT http://www.chow.com/topics/559333#5164394 http://www.chow.com/topics/664253#5164387 Actually, I wasn't thinking about moving your current knife block. I meant putting your knives by themselves lying flat at where the new knife slot will be build and do a mock cooking -- reaching out and putting down the knives and see how you like that feel. Don't forget to take a photo when it is all done and upload it here to let us know. Best wishes. Sun, 08 Nov 2009 04:30:07 GMT http://www.chow.com/topics/664253#5164387 http://www.chow.com/topics/663276#5164364 LeFeur, Yes, most likely the cast iron cookware will scratch your stovetop. I guess you can use a heat diffuser in between the stovetop and the cookware to protect the stovetop, but that will length the cook time, not a good solution: http://www.amazon.com/Nordic-Ware-Tamer-Burner-Diffuser/dp/B00004W4UK/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1257651648&sr=1-2 Yeah, I guess once the cast iron pan is clean, you should heat it on low (to dry it) and then oil it a bit to prevent rusting before storing it. I do that something, and it is not as bad as it sounds. It take you like may be 10 seconds. Sometime I do that, and sometime I just wipe clean it with a papertowel. and store it. Keep in mind, the whole point of heating the cast iron cookware pan at low heat is to evaporate any water residue. I think a wipe with a dry towel will do just fine, unless you need to store it for 6 months and really want to make sure it is very dry. Otherwise, I usually clean it, wipe it dry with towel and store it. It works fine for me. In fact, I will let you in a little secret, don't tell others here :) I just remembered that I used my cast iron skillet two days for some light jobs. It is still sitting on the stovetop. I haven't even cleaned it yet. See, this is the thing, all you want is to prevent it from rusting. Once you wash it, you will need to dry it. Since I haven't even cleaned it with water, I have nothing to worry about. Sun, 08 Nov 2009 04:10:43 GMT http://www.chow.com/topics/663276#5164364 http://www.chow.com/topics/665499#5164338 k80k, Islandkim's heat diffuser is a great idea. I assume you want to reduce the heat to do some slow cooking or simmering. A heat diffuser not only slightly lower the temperature, its main function is to even the heat out on its surface and eliminating heat spot. Excellent for low and slow cooking. However, if you are only interested in lower the heat for a fast task, like melting butter, then a heat diffuser is not suitable. Because typical heat diffuser are made of thick metal, it will take a long before heating up the heat diffuser and then heating up your cookware. Sun, 08 Nov 2009 03:56:56 GMT http://www.chow.com/topics/665499#5164338 http://www.chow.com/topics/663204#5164333 yeah, you got it, the handle is too narrow the shun elite is better, carbon steel japanese knives are very sharp and good metal for food, sweden steel is high end steel too, i think it is better for wood working though , ok. ok later eh Sun, 08 Nov 2009 03:53:35 GMT http://www.chow.com/topics/663204#5164333 http://www.chow.com/topics/515126#5164302 Just want to say something "smart ass". In my experience, cast iron and carbon steel are incredible cookware material. So for the last 2400 years+, we did not really improve our cooking material? Sure, we refine them, but there is not dramatic improvement. Sun, 08 Nov 2009 03:34:56 GMT http://www.chow.com/topics/515126#5164302 http://www.chow.com/topics/663790#5164109 I think I like having the weight shifted toward the back like that, as I'm an Over Anxious cutter (I over-brush, too. My dentist despairs of me) and thus it tends to balance out my tendency to put too much force down on the cutting blade...Glad you like your knife! Sun, 08 Nov 2009 01:42:02 GMT http://www.chow.com/topics/663790#5164109 http://www.chow.com/topics/654616#5163902 You two Pauls are hurting my head. Since I first posted that OP, I have learnt the names for these different paring knives. Sat, 07 Nov 2009 23:36:03 GMT http://www.chow.com/topics/654616#5163902 http://www.chow.com/topics/665145#5163811 Canadian spin: HomeSense are selling Le Creuset seconds. 7Qt Dutch oven in other colours (including a revolting yellow, a respectable blue and my preferred red) at $170. CAN = $160 US. Sat, 07 Nov 2009 22:43:03 GMT http://www.chow.com/topics/665145#5163811 http://www.chow.com/topics/443682#5163760 to avoid crushing things with the foodsaver (like bread, muffins, etc.) and sucking up liquid into the air chamber when bagging stews etc. it is ESSENTIAL to choose a model that has the instant seal button. it allows you to immediately stop the vaccuum and begin sealing. you'll get good at watching for the right moment to hit the button to avoid either of these problems. i'm a professional personal chef and use one everyday...the bag storage and cutter are in both of those models, those are nice, and try to get one with a wider sealing strip. the best part of these machines is freezing leftovers and then gently reheating them in the bag by simmering in a pot of water...easy, easy and much gentler on proteins than the microwave! Sat, 07 Nov 2009 22:03:11 GMT http://www.chow.com/topics/443682#5163760 http://www.chow.com/topics/653560#5163749 Here you go: http://www.wusthof.ca/desktopdefault.aspx/tabid-104/202_read-378/52_view-150/categories-210 I carry them because I had chefs, butchers and students asking for them, but not many stores (or other online places) do. Cheers, Paul Sat, 07 Nov 2009 21:54:44 GMT http://www.chow.com/topics/653560#5163749 http://www.chow.com/topics/461190#5163494 Thanks for the link! What is interesting is, when I googled le creuset outlet, this thread was one of the options! I found the phone # for the one nearest me, and just called them and got on the mailing list. Grill pan, here I come! The Wrentham Outlets also has a Williams-Sonoma and Sur la table, so I'll be sure to check them out as well. Sat, 07 Nov 2009 19:40:57 GMT http://www.chow.com/topics/461190#5163494 http://www.chow.com/topics/665341#5163236 All plastic bags are permeable to some extent. Some are deliberately so, such as those used for packs of prepared salads or those 'green' bags used to extend the life of vegetables. Nyleve's point about the plastic attracting grease from the air is very plausible. Alternatively it may be a breakdown of the bag itself. Sat, 07 Nov 2009 16:48:14 GMT http://www.chow.com/topics/665341#5163236 http://www.chow.com/topics/665268#5162976 Yikes onthelam, same thing happened to my 30-year old 14-cup Cuisinart while I was grinding peanut butter last year! Over the years, I had replaced the bowl a couple of times and a blade or two, but I thought the motor would last forever.....I guess they all self-destruct after 25 to 30 years. Since I had just replaced the bowl not two months before, and that was not cheap, I ended up replacing my Cuisinart with their new stainless steel 14-cup model which takes the same size bowl and blades as my original DLC-7 model. I used a 20 percent off coupon from Bed Bath and Beyond and the final price for the replacement was $140. Frankly, the newer model doesn't seem to be the same quality as the original. I doubt this one will last 5 years, let alone 30 years that my original one did. The Wolfgang Puck processor on HSN allegedly has a much more powerful motor.and seems to have more versatility. I don't know if it's any good, but it's a lot cheaper. Sat, 07 Nov 2009 14:10:41 GMT http://www.chow.com/topics/665268#5162976 http://www.chow.com/topics/406546#5162915 That's a commercial stove that has different installation requirements than a residential one. The vendor doesn't carry residential models. Caveat shopper. Sat, 07 Nov 2009 13:19:28 GMT http://www.chow.com/topics/406546#5162915 http://www.chow.com/topics/665281#5162789 My only oval FO is quite small, nofun (the 3.5 quart LC). I love it, and I find that as long as I give the pot time to heat up properly before adding food, I have no problems. It doesn't seem to take too long to me, and I don't have issues with hot spots in it. I was thinking of getting a larger oval and was wondering if you found problems with the 5.5 on the round burner? Btw, I am a former Staub fan who has gone over to "the dark side". I have invested in a lot of LC, and I love it. But I was looking at one of the rooster pots the other day and I was severely tempted! Sat, 07 Nov 2009 07:28:18 GMT http://www.chow.com/topics/665281#5162789 http://www.chow.com/topics/537470#5162657 Eivuwan, That is only true if you like to have a lot of leftover foods. I mean a lot. A 12" wok is more than enough to handle for 2 persons. By most definitions, a 12" wok is enough for 4 persons. The Wokshop recommends a 12" for up to 5 people. http://www.wokshop.com/HTML/products/woks/wok-carbon-steel-wood-handle.html A 9" wok is what is designed for 2 persons. http://www.amazon.com/Calphalon-One-Infused-Anodized-10-Inch-Stir/dp/B0007MX5OO/ref=pd_sbs_k_3 I do not understand why a 12" wok is too small. A typical American cookset includes maybe a 9" and 12" fry pans and if a 12" fry pan is good enough for a household, then a 12" wok is certainly enough. I would sincerely argue against having too much leftover for Chinese stir fry cooking. It just does not do it for justice. The problem is that the Chinese stir-fry was never translated well into English. There are six or more stir fry techniques. Of which the most distinctive ones are Chao and Bao. "Chao" is what you described. Pushing foods around on a wok. However, there is the faster and hotter technique called "Bao". Here is the wikipedia explanation: http://en.wikipedia.org/wiki/Stir_frying If you read Chinese, search for "爆炒" "Bao" is especially useful for meat. This is exactly why new Chinese cookers often notice their foods are not like the restaurant quality, especially meats. It has nothing to do with the ingredients, sauces, or spices. I think if you appreciate "Bao", then you will understand why I argue for a smaller wok. I do not share your experience on the fact that the 12" wok is very limiting. I owned and used 14" and 16" woks and I have a completely opposite experience. The 14" and 16" limited me as a cook. Sat, 07 Nov 2009 04:54:04 GMT http://www.chow.com/topics/537470#5162657 http://www.chow.com/topics/656892#5162592 A set of Griswold cast iron skillets. I treasure my set I assembled from my mother in law and ebay. They don't make that quality anymore. Sat, 07 Nov 2009 03:54:21 GMT http://www.chow.com/topics/656892#5162592 http://www.chow.com/topics/569995#5162352 These are superb. I have successfully sealed liquids by sealing the bag and then putting the top couple of inches against a vertical surface to use the pump. HOWEVER it is now Nov 2009 and I can't find the large bags anywhere, only the small. I think Ziploc has perhaps discontinued them? I have used them on cheese (great because it prevents mold), berries, pasta sauce, chickens, etc. I now rinse out the used bags and then put them over the dishwasher spokes and wash them so I can reuse them. I fault Ziploc for not advertising these very well. No one seems to know about them. I'm sick about the lack of availability of them now. Sat, 07 Nov 2009 01:02:31 GMT http://www.chow.com/topics/569995#5162352 http://www.chow.com/topics/656897#5162348 Excellent, Scoop. Sat, 07 Nov 2009 01:00:22 GMT http://www.chow.com/topics/656897#5162348 http://www.chow.com/topics/665059#5162329 I agree with everything you have to say! And, believe it or not, a 24" stove is pretty much the standard down there. There are larger sizes but short of a major knockdown (for a parttime home at that), this is what we're going to be using. I do like the idea of the cast iron and have an extra (doesn't everyone?) My husband and I usually share one steak but I see your point about two pans. We grill here in the US, 365 days a year, rain, snow, all the time. So to go long periods of time without it is just dang hard for us :) When redoing the apt. we couldn't install central AC without tearing up the beautiful herringbone-patterned, Brazilian rosewood floors so we went with window units. You would not believe the total astonishment I encountered when I said I was going to have AC in the kitchen. Our builder and his workers laughed and laughed and guests are amazed also. I guess in Brazil, the "little woman" should close herself off in that heat and slave away. Not. Thanks again (and again). Sat, 07 Nov 2009 00:50:30 GMT http://www.chow.com/topics/665059#5162329 http://www.chow.com/topics/664423#5162318 JRCann, Pizza stones are porous, so they soak up water if you wash them. Put a damp stone in a very hot oven and the water can turn to steam faster than it can escape, causing stress and possible fracture. Heat it slowly and the steam makes it way out and there's no problem. Put a cold egg into boiling water and it is likely to rupture, but put it into room temp water and bring it to a boil, no problem. Same principle. Oil does not vaporize when you heat it. It just oxidizes and turns to carbon, so it's not a factor. Sat, 07 Nov 2009 00:44:01 GMT http://www.chow.com/topics/664423#5162318 http://www.chow.com/topics/664478#5162250 Yep, I had the same experience as Vanillagorilla. Once I was able to face the fact that I was addicted to making sausages I bought a stuffer (the vertical type, 5-lb capacity). Many recipes call for post-grinding steps like adding additonal ingredients, stirring in cold water or other liquids or just smearing the meat a bit after grinding but prior to stuffing. The extra step does make a difference, and you can't do it if you grind and stuff all at once. The stuffing step goes more smoothly as well, since you are hand-cranking and can adjust the speed or stop quickly if necessary. Yes, yet another item to take up cabinet space, but it has a pretty small footprint. And you do need to clamp or bolt it down and that can be a pain, but like I said -- I'm addicted. Sat, 07 Nov 2009 00:08:21 GMT http://www.chow.com/topics/664478#5162250 http://www.chow.com/topics/665092#5161383 Many thanks to all your comments! I think I was bewitched by the beauty of the AC paella pan. I will go with the AC Saucier instead and see how that goes. Once again many thanks. Fri, 06 Nov 2009 19:24:22 GMT http://www.chow.com/topics/665092#5161383 http://www.chow.com/topics/665120#5161214 The Le Creuset outlet near(ish) me only carries seconds, and the prices are great (starting at at least 30% off), but it doesn't carry any of the WS "exclusive" colors ... but I went the same day to the WS outlet and it had a wall full of small french ovens and I think a few skillets all in Sonoma Green. Maybe the LC outlets vary in what they carry -- it's always worth making a phone call! Fri, 06 Nov 2009 18:33:28 GMT http://www.chow.com/topics/665120#5161214 http://www.chow.com/topics/664750#5160960 You are very welcome. Whichever one you end up with, I hope you'll post a bit more about your experiences using it. I'm interested to read how you use it and like it compared to what you are using now. Fri, 06 Nov 2009 17:10:56 GMT http://www.chow.com/topics/664750#5160960 http://www.chow.com/topics/664961#5160946 Count me in the crazy column too! I didn't know what I was missing. Now I won't cook with anything else. I love the stuff. I don't collect my cast iron, I cook with it, every single day. It did take me a little while to learn how to maintain it properly, but once I did, I never looked back. It's the best! I keep hearing about you lucky ones that find it in thrift stores and garage sales. I never do. All mine has been bought retail, mostly Lodge, but I also have a very cheap set of skillets I got 3 for $9 and a Tramontina enamel dutch oven. On the higher end, I do own a couple of LC pans: one was a birthday gift and the other I got in a closeout sale. To hear some people talk, the modern naked cast iron is too rough to be of any use. ....BUNK! The more you actually cook with cast iron, the better it gets. Fri, 06 Nov 2009 17:03:50 GMT http://www.chow.com/topics/664961#5160946 http://www.chow.com/topics/658494#5160884 Unfortunately no direct experience, this is a bit tangential to OP's question. Cuisinart's website is one of the most frustrating I have ever encountered. They don't give exterior or interior dimensions (doesn't anyone besides me want to know whether the oven will fit into a certain space?), the manuals for download are often not the one for the product pictured, and they are disingenuous at best, inaccurate at worst, regarding the materials the ovens are made of. I had a Cuisinart TOB-165, precursor of the current TOB-195, a convection toaster oven with digital controls, that functioned well, but made of such cheap and flimsy materials that the painted steel cabinet quickly became permanently mottled from the inevitable high heat and made the unit look terrible throughout the years I had it. Still, because it functioned so well, and so did its iterations, this series is still a bestseller. I keep encountering it as I shop around for a replacement. But the newest version, which looks like stainless steel, is also apparently mostly made of painted stell, only this time the paint is steel-colored instead of white. The brick oven - in all three model numbers - is described as having a "stainless steel housing." With Cuisinart's double-speak, I now wonder whether that means it is actually made of stainless steel throughout. One of the models states that the side handles are plastic, painted to look like steel. Don't know if that's true of all the models. I know that on my old TOB-165, the white plastic handles were attached by two screws, and the plastic tab was so flimsy that the handles broke off in the first year of use and actually couldn't be repaired, since the plastic tabs themselves broke. We learned to live with it, something that became our motto about that old oven. All-stainless has its pros and cons. It would mean the exterior would get super-hot during use, obviously, so the oven would have to be placed in a suitable location where it would not damage surfaces and where no one would be injured. But after years of living with that horrible mottled oven, I am hoping all-stainless could also be cleaned properly and maintain its look, and I have an appropriate spot in the kitchen. As far as the convection, please keep in mind that the model with convection cooking is Model BRK-300, out of the three models they produced. Again, Cuisinart's description is hard to understand, since the download manual linked on every product page is for the BRK-300, no matter which model is actually listed on the product page. Also, at this point, the BRK-200 (Brick Oven Deluxe) and BRK-300 (Brick Oven Toaster Oven) currently appear under their discontinued products, while the BRK-100 (Brick Oven Classic) appears as a current product. IDK, to me it seems confusing that the one with the "simplest" name is actually the one with the most functions, but that's how it appears when you look at the product details. The BRK-300 is the one with the "five cooking options, including convection bake and rotisserie." The brick inserts on the side walls are permanent, while the brick stone on the floor of the oven is apparently removeable, because you can buy a replacement for it. The BRK-300 is also the only one of the three described as having an interior light. Lastly, I'll just note that you can use a Bed Bath and Beyond 20% off coupon on Cuisinart, because it doesn't appear in the list of exceptions. Unfortunately, I don't think they stock the BRK-300. I have seen the BRK-100 in their stores, as well as the regular (non-brick) convection toaster ovens. The 20% discount brings it down to almost-Amazon prices. Fri, 06 Nov 2009 16:42:44 GMT http://www.chow.com/topics/658494#5160884 http://www.chow.com/topics/603279#5160325 ic ic ! Fri, 06 Nov 2009 13:09:39 GMT http://www.chow.com/topics/603279#5160325 http://www.chow.com/topics/664293#5160138 Thanks scuba.....I've now seen one in the flesh, and it's huge, and I seriously doubt the bit about "self cleaning", so I don't think I'll bother. Unless someone can tell me that they are a great toy, that is. Fri, 06 Nov 2009 07:39:04 GMT http://www.chow.com/topics/664293#5160138 http://www.chow.com/topics/664052#5159939 le Creuset=enamelled cast iron=sturdy and durable workhorse, Dansk=enamel on steel=does not heat as evenly, enamel can chip easier than le crueset, IMHO, should be used with more ( loving ) care , and a diffuser can help even the heat on the stove top. "Jens Quistgaard, a celebrated Danish industrial designer whose clean-lined and immensely popular pieces for the Dansk brand of tableware helped define the Scandinavian Modern style for postwar Americans His work, which won many international awards, is in the permanent collections of major museums, among them the Metropolitan Museum, the Museum of Modern Art and the Louvre." Fri, 06 Nov 2009 04:13:37 GMT http://www.chow.com/topics/664052#5159939 http://www.chow.com/topics/542029#5159831 Ahh yes, I too was in a similar predicament. I was torn between the 7.25 qt. round and the 6.75 round "wide" one. I did buy the 5.5 quart originally but turned around and sold it and bought the 6.75 wide round. I cooked one batch of chili and one chicken dish in my 5.5 qt and as it turns out I didn't have much room to spare not to mention with the chicken dish I had to brown it in batches. That's why I chose the 6.75. I just love it. You can brown chicken, make roasts, brown ground beef better and yet you can still do everything else in this one that you can in the 7.25 one. Stews, chili's, etc. But it all depends on how many you're cooking for. My chili was for 3 with leftovers for 3 and then some. The whole chicken lasted two days, about 3 or 4 servings I would say. Good luck in your decision. Here's a link to Williams-Sonoma website with people reviewing the 6.75 wide round one: http://www.williams-sonoma.com/products/c217_1/?pkey=ccookware-le-creuset%7Cckwlceazr Fri, 06 Nov 2009 03:14:51 GMT http://www.chow.com/topics/542029#5159831 http://www.chow.com/topics/469551#5159651 I'm not sure why I feel the need to put my 2 cents in after the 182 replies, but: I have 4 LC items. 2qt dutch oven-- a little stained; 5 qt dutch oven --medium stained and then cracked- from a drop onto a pine wood floor; a flat bottomed wok--LOVE IT; and an enameled steel tea kettle---super cute but a PIECE OF CRAP. When I went to replace the 5qt dutch oven I was debating, LC or Staub, but instead I bought an Emile Henry (made in France) 'Flame' dutch oven. It's composition is a special ceramic. It weighs less, can be used stove top and oven and even in the microwave. Thus far, I've been loving it. Just something to consider! Fri, 06 Nov 2009 01:46:06 GMT http://www.chow.com/topics/469551#5159651 http://www.chow.com/topics/482991#5159505 Also, a material called "whiting" (I'm not exactly sure what this is) is applied to the outside of the cookware to prevent tin from adhering to the outside. When I've seen pots being retinned, the worker was holding a large tin ingot and applying it to the fluxed and heated inside of the pot. Fri, 06 Nov 2009 00:42:01 GMT http://www.chow.com/topics/482991#5159505 http://www.chow.com/topics/664146#5159494 Yes,all that matches my understanding. Fri, 06 Nov 2009 00:38:42 GMT http://www.chow.com/topics/664146#5159494 http://www.chow.com/topics/642693#5158839 Well said. "A thing of beauty is a joy forever." (Keats) Equally true of manmade objects as of things found in nature. I'm glad to know that foodseek's (understandable) case of nerves over such a major purchase seems to be behind her and she is enjoying the La Cornue. They are handsome. Thu, 05 Nov 2009 20:45:01 GMT http://www.chow.com/topics/642693#5158839 http://www.chow.com/topics/664940#5158714 Recipe probably wouldn't change - cheesecake is pretty much just crust bottom and filling, right? Cooking time would.. you are cooking in a water bath, correct? It would be shorter, of course - can you tell when you favorite c-cake is done by the "jiggle factor" when you move it slightly? Could you use that as an indicator when the smaller versions are done as well? Or you could stick a probe thermometer into one and use it as the "canary" that tell you when the internal temp is right.. Thu, 05 Nov 2009 20:07:05 GMT http://www.chow.com/topics/664940#5158714 http://www.chow.com/topics/664666#5157794 This is the most used pan in our kitchen and never really gets put away. We have the 30cm (3.5) brasier and we use it for everything from frying up breakfasts, making curries, making pasta sauce, searing then baking chicken pieces, to roasting a ham in the oven. A very versatile pan. Deeper than a frying pan but not as cumbersome as a dutch oven, also it is very easy to get in and out of the oven. Thu, 05 Nov 2009 15:23:36 GMT http://www.chow.com/topics/664666#5157794 http://www.chow.com/topics/620707#5157311 I like the rubber ones, pretty cool. I plan on getting a mag-blok http://benchcrafted.com/products.htm but am going to put it over a counter somewhere just in case. Another nifty solution is this magnablock which allows you to place knives on either side http://www.chefknivestogo.com/magnabloc.html And if you have the tools you can make your own mag blok pretty easily http://www.knifeforums.com/forums/showtopic.php?tid/774993/ Rare earth magnets are used, they're quite strong Thu, 05 Nov 2009 09:10:42 GMT http://www.chow.com/topics/620707#5157311 http://www.chow.com/topics/360328#5157268 Do NOT let anyone tell you which series is better. It's all about how they feel in your hand...small differences matter, so go try them out yourself. That said, I despise sets. In a set of 8, there will always be 3-4 that get no play. I have a mix and match set where each knife in my block is picked for the task. N=5 knives. Wusthof GP, Forschner (meat cutting), Cut Brooklyn. Thu, 05 Nov 2009 07:05:42 GMT http://www.chow.com/topics/360328#5157268 http://www.chow.com/topics/660286#5157106 I'm *very* familiar with LC (too familiar, LOL...more like "obsessed"), but not with the Cuisinart, toby. Did you go to Amazon to read the user reviews on both pots? You could also check on egullet.com. There are other sites that take comments (e.g., cooking.com) but i find the consumer comments are most detailed on Amazon and in the discussion threads on egullet. Other than that, did the Cuisinart feel as heavy and full-bodied as the LC? I think that's an important issue when you're talking about a 5-quart oven. It's meant for slow-cooking, on burner or in the oven, and I think heft matters for those applications. What did you heart tell you? Did either of the pans "speak" to you? Getting the right cookware is a personal thing. Thu, 05 Nov 2009 04:22:31 GMT http://www.chow.com/topics/660286#5157106 http://www.chow.com/topics/664802#5157061 I have a 2-quart LC and a 2-quart Staub. I looked at them both and the Staub DID look a little bigger, so I decided to test your theory by filling the LC with water and pouring it into the Staub. LOL, what a mess ;-). Water everywear! I know I have my strong points, but I wouldn't claim physical coordination to be one of them. Anyhoooooo, despite the fact that quite a bit of water ended up on the floor, in the drawers, and on me, so little space was left at the top of the Staub, that I could tell that it WOULD have been filled up, if I hadn't missed so badly. So in the case of my two FOs, I think it's just a matter of the design of the outside of the pot. I don't know what brand your non-stick FO is, though. However, my own opinion is that, if a pot is supposed to be a certain volume, that's what I want it to be, exactly. Just makes it easier for me to judge measurements by eye and, also, if I'm using a recipe from a reputable source and it suggests a certain size vessel, then I think that size is what the food is going to cook best in, presuming the recipe was tested and vetted. Thu, 05 Nov 2009 04:00:28 GMT http://www.chow.com/topics/664802#5157061 http://www.chow.com/topics/633324#5156635 You don't need butter in BERNDES , and it sure costs a heck of a lot less!! Thu, 05 Nov 2009 00:45:29 GMT http://www.chow.com/topics/633324#5156635 http://www.chow.com/topics/663809#5155331 Ebay is phenomenal for vintage items. I bought the steak knives of my dreams through ebay. I check there for the spatula every couple of weeks, but a saved search might not be a bad idea. Thanks. Wed, 04 Nov 2009 18:09:10 GMT http://www.chow.com/topics/663809#5155331 http://www.chow.com/topics/582928#5155211 Abrasive scrubbers like SS or Scotchbrite or Brillo pads will get the gunk off copper, but the scratched surfaces they leave behind will be harder to keep clean (those tiny scratches really hold on to foreign matter). So, for me, a proprietary copper polish, soft cloths or sponges, soft (plastic or nylon) kitchen scrubbers, etc., are what I use. Wed, 04 Nov 2009 17:42:10 GMT http://www.chow.com/topics/582928#5155211 http://www.chow.com/topics/663812#5154964 Chuckl, Thanks. That is the thing. I do see Dexter Russell knives in restaurant supply stores and only there. The prices in restaurant supply stores are considerably lower than the MSRP and often lower than even eBay prices. Yet, restaurant supply stores carry very few variations of Dexter Russell knives. Without rambling, what I really want to say is: it is much easier to find sale for Henckels, Wusthof and Victorinox when compared to Dexter-Russell. At full MSRP, Dexter Russell knives are great bargains, but in reality, I often end up comparing Dexter’s full MSRP price against Wusthof’s reduced on-sale price. Yeah, Dexter knives can take a beating. They are cool. Wed, 04 Nov 2009 16:40:09 GMT http://www.chow.com/topics/663812#5154964 http://www.chow.com/topics/663819#5154303 Mine is a Cuisinart. The outside is stainless, which might be a problem for you, though the inside is nonstick. The temperature control inserts into the pot, but then you attach the cord with a magnetic connection. As I mentioned before, the cord is short (about 2 feet), which could be a problem depending on where you use it. I guess that's for some sort of safety reason so that you don't string it across the room. As I said before, we use it with the outlet on our island, so it's not a big deal, but it could be depending on where you wanted to use it. Wed, 04 Nov 2009 12:03:03 GMT http://www.chow.com/topics/663819#5154303 http://www.chow.com/topics/662413#5153975 I don't know where the steel is manufactured, but recently an All-Clad rep told me that their clad ss cookware is MADE in the USA, except for the lids. She said they may stop importing lids from China and may even have supply shortages for a while till they find a way to make them here. (Don't know *why* lids are a problem; why not pans, too? ;-) Wed, 04 Nov 2009 04:20:20 GMT http://www.chow.com/topics/662413#5153975