http://www.chow.com/boards/41 Tue, 21 May 2013 02:58:51 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/902704#8087158 If you happen to have a pet bird in the house, I would definitely recommend against it. Once a non-stick pan reaches, I believe, 500 degrees, it will give off toxic gases that are deadly to birds. Christina D Tue, 21 May 2013 03:37:43 GMT http://chowhound.chow.com/topics/902704#8087158 http://chowhound.chow.com/topics/902706#8087153 Really depends how rusted. Minor rust a wet paper towel with Bon Ami, more rust, Brillo pad followed by a 3M greenie with cleanser, more rust a chemical bath and other abrasives. If you are going to use it for food no WD-40 or any other non food safe oil. Pictures? Jim knifesavers Tue, 21 May 2013 03:34:09 GMT http://chowhound.chow.com/topics/902706#8087153 http://chowhound.chow.com/topics/902584#8086807 As an insurance lawyer I'll suggest that it's all in the fine print. Read it. The only way to gauge the value of a warranty is to read it carefully before you purchase. C. Hamster Tue, 21 May 2013 00:06:15 GMT http://chowhound.chow.com/topics/902584#8086807 http://chowhound.chow.com/topics/902278#8086704 There is a baldesmith around the corner (Cut Brooklyn) but if I'm going to go see him, I might as well just buy a knife... I think I'll play with it. I have the rouge and everything from other projects. See what happens. I can't make it worse. Thanks Jim. hambone Mon, 20 May 2013 23:20:49 GMT http://chowhound.chow.com/topics/902278#8086704 http://chowhound.chow.com/topics/902111#8086479 Yes, a Weber will darken or char the steak on high heat, at least a Genesis will. It will do it on indirect medium even after searing, but I cook to med/rare, so a bit longer. mcf Mon, 20 May 2013 21:21:11 GMT http://chowhound.chow.com/topics/902111#8086479 http://chowhound.chow.com/topics/900612#8086471 My grind wasn't coarse at all. When I mentioned it online, a lot of folks said that mildness was what they liked about their Aeropress coffee! Go figure. mcf Mon, 20 May 2013 21:18:10 GMT http://chowhound.chow.com/topics/900612#8086471 http://chowhound.chow.com/topics/902672#8086454 Aloha Kakou: It's time to upgrade my flatware. I'm looking for a good (and hopefully affordable) source for quality stainless flatware. Most interested in simple, clean, classic patterns in a larger dinner size and with heft--like you'd expect in a nice restaurant. Someone awhile back posted a link to a good website, but I can't find it now. Mahalo, Kaleo kaleokahu Mon, 20 May 2013 21:10:41 GMT http://chowhound.chow.com/topics/902672#8086454 http://chowhound.chow.com/topics/902633#8086416 I have two types. Both are thin borosilicate glass vs the thicker types you sometimes find in bars. All glass, not the type with the metal frame handles. One set is Bodum, the Assam line, but not made any more from what I can tell. They are not the double wall stuff, but FWIW I have those, too and they are awesome. The other set is Termisil. If you google that it looks like they are available via ebay and a couple other places. splatgirl Mon, 20 May 2013 20:52:53 GMT http://chowhound.chow.com/topics/902633#8086416 http://chowhound.chow.com/topics/902517#8086318 Heat+gunk+corrosion, and it is designed to come out. Thanks Morse Mon, 20 May 2013 20:14:14 GMT http://chowhound.chow.com/topics/902517#8086318 http://chowhound.chow.com/topics/901818#8086282 Sheen can run the gamut from glossy to matte. I'm just saying if you have less shine, you won't develope wear patterns as quickly. We have very low sheen floors and have no wear patterns after 6 years and heavy use. I also have a friend who's floors are 30+ years old without refinishing. It just depends on the look you are going for and comfort level. wekick Mon, 20 May 2013 20:00:54 GMT http://chowhound.chow.com/topics/901818#8086282 http://chowhound.chow.com/topics/895968#8085712 I have owned a set of these since the early 1990s. You can not destroy them. I burnt things and eventually get it to come out. Use the stainless steel cleaner to get all the marks off and then towel drying keeps the spots from forming. The company apparently went out of business and it looks like you can get handles, other pieces, etc online from people seeling their sets. Use Pam to keep things from sticking. This is the part of the set I use the least. The nonstick coating did not always seem to work that well. The pots, however, are amazing! SKHorton Mon, 20 May 2013 16:24:53 GMT http://chowhound.chow.com/topics/895968#8085712 http://chowhound.chow.com/topics/902574#8085372 Another possibility - if you happened to sand your skillet down (made it metalic-looking rather than black) before seasoning it, a reddish hue is actually pretty normal for a newly seasoned pan. It's just the color of a thin layer of seasoning, made visible by the lighter-colored metal underneath. It will darken in time as seasoning builds up. That said, it would be a lot easier to say for certain what you're experiencing if you included a pic or two. cowboyardee Mon, 20 May 2013 14:00:37 GMT http://chowhound.chow.com/topics/902574#8085372 http://chowhound.chow.com/topics/902527#8085121 Yes, these portable ice makers only make ice cubes at 32F versus your freezer which can run anywhere from -5 to 5F in most cases. They melt fast but, for iced tea I just brew it a little stronger and add extra ice. For soda or mixed drinks, a little tub of ice from the freezer works much better. Sid Post Mon, 20 May 2013 09:30:53 GMT http://chowhound.chow.com/topics/902527#8085121 http://chowhound.chow.com/topics/902570#8085068 I don't know about biochemical phosphates, but phosphorus stimulates plant growth whatever its origin. My dishes get clean enough for me with phosphate-free detergent. If something is stuck on a dish after washing, I don't worry about it. I just hand-clean it, then put it through the d/w again. I switched to the Safeway brand and haven't noticed any difference. I expect my previous brand was similar. As for homeopathy, it is not medicine — it is quackery. GH1618 Mon, 20 May 2013 06:24:01 GMT http://chowhound.chow.com/topics/902570#8085068 http://chowhound.chow.com/topics/902523#8085015 I bought this three years ago for $149 and did not notice a made in China sticker on it; so I've assumed all along that it was made in the USA. Now that I've posted about it, I decided to take another look and damn if I didn't find the dreaded made in China sticker. I should have know given that other commercial toasters run $300 and up. Hatco is a long-time leader in conveyor toasters so I doubt they would risk their reputation with an inferior product so, while disappointed, I'm not going to run out and buy something else. It's given me no problems in the time I've had it and I still expect it will the last toaster I ever buy; but I do want to correct my previous post about it. ATL_Brad Mon, 20 May 2013 05:06:24 GMT http://chowhound.chow.com/topics/902523#8085015 http://chowhound.chow.com/topics/891985#8084839 Hi everyone , I need help please. I am trying to find a induction cooker/burner/stovetop that can be place ontop of my dinner table. I am trying to find a round one, because i have a 12" hole that i have drill into my stone table top. I have trouble finding one burner that is 1-> round , 2-> about 12" wide . Please , any advice or suggestion will be most welcome, thank-you. Jtang21g Mon, 20 May 2013 02:18:10 GMT http://chowhound.chow.com/topics/891985#8084839 http://chowhound.chow.com/topics/902461#8084831 Like their stock pot: "Rated at 7000 or 8000 watts (depending on model), the MSP can boil a gallon of water (3.75 liters) in just 150 seconds." In another thread someone was worried that their new stockpot was taking 15 minutes to boil a gallon of water. paulj Mon, 20 May 2013 02:13:25 GMT http://chowhound.chow.com/topics/902461#8084831 http://chowhound.chow.com/topics/367819#8084365 If you're doing burgers, you're doing "steamed hams", a delicacy in its own right. Use some smoke! Chowrin Sun, 19 May 2013 21:46:15 GMT http://chowhound.chow.com/topics/367819#8084365 http://chowhound.chow.com/topics/902500#8084268 Porcelain may have lead because lead because lead-based paint is very vivid. In contact, there is no reason to add lead to stainless steel. However, if you are concern, then you can surely do a lead test on your stainless steel cladded cookware. The usual method is to boil water in your stainless steel cladded cookware, and then test the water. Chemicalkinetics Sun, 19 May 2013 20:17:07 GMT http://chowhound.chow.com/topics/902500#8084268 http://chowhound.chow.com/topics/902477#8084148 Yes, you can use a salt mill to grind pepper, but you don't want to use a pepper mill to grind salt. As the others have mentioned, the difference is that the salt mill has ceramic burrs to avoid corrosion. FWIW, I have two salt mills (a Bisetti & a Typhoon) & both are 'infinitely adjustable', just like my (Peugeot) pepper mill. I found both, at different times, at Marshall's. Eiron Sun, 19 May 2013 19:07:47 GMT http://chowhound.chow.com/topics/902477#8084148 http://chowhound.chow.com/topics/901694#8083886 I'm on my 2nd Braun Multimix. The first stripped its plastic gears while chopping something too hard. Unfortunately the brand is no longer distributed in the USA. paulj Sun, 19 May 2013 16:15:56 GMT http://chowhound.chow.com/topics/901694#8083886 http://chowhound.chow.com/topics/901971#8083565 I love my Cuisinart processor, but not for cabbage. I like mine shredded fine and it comes out nowhere near how I like it. I haven't found a better way than by hand, unfortunately. coll Sun, 19 May 2013 11:24:42 GMT http://chowhound.chow.com/topics/901971#8083565 http://chowhound.chow.com/topics/389712#8083553 The thought has crossed my mind that the oil on a wood board (especially end grain) can carry the odors down into the wood. I have made my own lotions and potions with carrier oils used to hold and carry the essential oils and herbs. I think end grain boards are the worst for holding odors. I know longer use mine for cutting smelly foods. I use my cheap face grain wood boards. They do not seem to hold and absorb odors. Once they dry after washing, the odor goes away. I think I am going to stop oiling my end grain board, unless it looks to be extremely dry. I don't see how the oil soaked in that board could disappear anyway. dixiegal Sun, 19 May 2013 11:08:06 GMT http://chowhound.chow.com/topics/389712#8083553 http://chowhound.chow.com/topics/902270#8083526 i know everyone mentions all these other cookware brands but take alook into the All-Ply from engel-riviere cookware i dont believe these guys are selling to the massives yet but here in vancouver, bc i stumbered across them and for the prices and quality i am impressed and have been so owning them for. johnny101golf Sun, 19 May 2013 09:10:11 GMT http://chowhound.chow.com/topics/902270#8083526 http://chowhound.chow.com/topics/482991#8083378 Hi, omotosando: Ginger at 4and20 is very helpful and extremely knowledgeable, so I'm not surprised it worked out well for you. Good job. Without seeing your covers, it's difficult to tell the lining. But it's a very high probability that they're tinned. Can you see anything that looks like wipe marks, or sworls? I ask because about the only other things that would be worn through are nickel and silver, and those are electroplated to the metal, and so tend to look very smooth. If all you're seeing is a tiny bit of exposed copper, I wouldn't go to the expense. Unless you're planning on serving food from them, they're not going to be in contact with what you're cooking. OTOH, with Peter's (and most others') pricing formula, covers aren't very expensive--you'd be paying the rate ($5 or $8, etc.) only times the diameter, but not the height. Enjoy your fish pan. Do not scrimp on the fat in the pan; there is something about fish skin browning at the margin with the bare floor of the pan--it builds up a lot of heat right at the margin. Aloha, Kaleo kaleokahu Sun, 19 May 2013 04:06:07 GMT http://chowhound.chow.com/topics/482991#8083378