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What cookware item do you want now?

brooktroutchaser Jun 11, 2013 06:01 AM

In your heart of hearts, what pot are you lusting for? In my case it is a rondeau. CIA.

  1. tcamp Jun 11, 2013 06:14 AM

    My lust isn't focused on pots at the moment. I'm good there. I am, however, lusting after a new Chinese chefs knife, a round cutting wooden board, and a tapered rolling pin.

    7 Replies
    1. re: tcamp
      rmarisco Jul 10, 2013 05:45 PM

      ooh! i have the tapered rolling pin - from france. I inherited it: i love it. THEN i got a tiny rolling pin from India (for chappati) and i love that one too. now i feel a collection beginning.....

      1. re: rmarisco
        flourgirl Jul 15, 2013 07:29 AM

        I love rolling pins and i do have a collection of them. This one is my favorite:

        It's a pasta rolling pin, about 32" long.

        1. re: flourgirl
          hambone Jul 25, 2013 08:44 PM

          Do you work it out to those ends? Seems like the sheet of dough would cup and be hard to work. (But that is one pretty piece.)

          1. re: hambone
            flourgirl Aug 7, 2013 01:48 PM

            No, you don't work it out to the ends, the tapered ends are there to prevent crimping the dough. When you roll pasta this way, the process really involves stretching the dough along the length of the pin, hence the length. There's lots of youtube videos that demonstrate the technique.

            1. re: flourgirl
              hambone Aug 8, 2013 08:53 AM

              I make pasta often. (OK, semi often.) And one of my go-to things is the rolled stuffed pasta from Marcella Hazzan's Classic Italian Cookbook.

              My pasta pin (nothing pretty) is tapered over the length. But now that I think about it, I find it makes for a little too much stretching in the middle of the sheet of pasta as I work the dough across the length.

              I'm gonna try using a pin with even thickness in the working area. Thanks.

              1. re: hambone
                flourgirl Aug 9, 2013 12:07 PM

                I admit this pin was a major indulgence, but i couldn't resist it when I found it on Etsy and I absolutely love it. Makes the process that much more enjoyable for me.

                1. re: flourgirl
                  hambone Aug 13, 2013 09:30 AM

                  I bought a 36" piece of maple this weekend and, inspired by your post, I am going to turn a new pin for myself.

                  I was thinking 1. that a pasta pin without the traditional curve might make for flatter pieces of pasta and 2. if I place the inserts at thoughtful distances, it might make for easier measuring.

                  I guess mine will be the negative of yours (dark highlights/light pin). Thanks for the inspiration.

                  If you have any thoughts/suggestions, I won't begin before next weekend.

    2. Chemicalkinetics Jun 11, 2013 06:14 AM

      What do I want? Hmm, in term of knife, I won't mind to have a Takeda knife. In term of pots and pans, I won't mind to have a Scanpan just to try it out, but I don't think I feel very strongly toward either.

      Ok, maybe if I have a large backyard, then what I want to have is a nice barbecue smoker. Something along that line.

      18 Replies
      1. re: Chemicalkinetics
        tcamp Jun 11, 2013 06:56 AM

        Oh, that reminds me of this article which filled me with envy and lust.


        Unfortunately, I don't have a back yard either and I'm guessing doing this on my little wooden deck would be unadvisable.

        1. re: tcamp
          Chemicalkinetics Jun 11, 2013 07:29 AM

          Yeah, in term of cooking need, I am lacking more in term of space, like large backyard and large kitchen. And in all honesty, my true "botteneck" is time. I wish I have more time to cook more complicated meal and to learn.

          Alas, the one more difficult to acquire: time.

          1. re: tcamp
            kaleokahu Jun 11, 2013 12:35 PM

            Hi, tcamp:

            This article is HILARIOUS. Extra! Extra! "Times writers discover you can fry fish outside the house using GAS!" What'll this ground-breaking culinary duo discover for us and their editors next? That you can go CAMPING and cook whatever you like using...burning WOOD? Someone prepare the Pulitzer nomination now!

            Here's a futurist tip for a real NYT scoop [sotto voce]... You get one of these newly-discovered "compact but powerful gas burners", see, a big 'ole stockpot, 5G of peanut oil, and a TURKEY!!!

            We really are doomed, I think.


            1. re: tcamp
              Candy Jun 11, 2013 02:34 PM

              Oh yes. A friends husband burned their deck down. A stray coal had fallen out and he did not see it. He went in the house to do something else. In about an hour he noticed that the deck was on fire. Good by deck. Their house was built on the side of a hill. The back (lowest level) was a walk out, the deck was at street level and was built above the patio/walk out. It was happy mother's day, by the way don't try to go out on the deck, I burned it down for you.

              1. re: Candy
                c oliver Jun 11, 2013 05:17 PM

                How awful :( Another advantage to our gas grills! And we also have a fireproof mat under it.

                1. re: c oliver
                  CindyJ Jun 11, 2013 08:20 PM

                  I need a fireproof mat for under my charcoal grill, since the grill sits on the deck, which is made from a composite plastic material. What kind of mat do you use?

                  1. re: CindyJ
                    c oliver Jun 11, 2013 09:27 PM

                    It's one I got at either Home Depot or Lowes. Specifically for under grills so in that department.

                2. re: Candy
                  Chemicalkinetics Jun 11, 2013 09:30 PM

                  <A friends husband burned their deck down.>

                  Better than burning the house down.

                3. re: tcamp
                  Kalivs Jun 11, 2013 05:54 PM

                  Yeah....I keep looking at those, too (even before the nyt article was published). We have a wedding coming up and I'm convinced it will come in handy,

                  1. re: tcamp
                    flourgirl Jun 12, 2013 01:35 PM

                    I immediately added one of those burners and one of thsoe pans to my cart on Amazon. The only reason I haven't pulled the trigger yet is the same problem others here have - time. I have trouble finding enough time to use the backyard cooking equipment we already own. I'm not sure I can justify adding even more at this time. Maybe when things slow down in August....

                    1. re: flourgirl
                      Cheez62 Jul 3, 2013 12:42 PM

                      I have a three-burner outdoor propane stove. I know what you mean about finding time to use all of the outdoor equipment, but I try ;-)
                      We use that stove occasionally for a "fry night". We will gather with friends, and cook some combination of wings, fish, chicken tenders, onion rings, fresh-cut fries, battered dill pickles, perhaps some others that I am forgetting. I also have a large cast-iron griddle that fits over the entire stove, giving me a large, fun space for great things like tailgate breakfasts, fajitas, and such things. It's definitely another fun toy (or necessary tool, when I explain it to my wife!).

                    2. re: tcamp
                      nsgirl Jul 17, 2013 07:10 PM

                      I have been doing a version of this on my smallish wood deck for years. I cook all kinds of things in a cast iron skillet or dutch oven right on the main grate of my gas grill. Especially great for things like burgers and pork chops and steaks. Even pizza.

                      But most fish, especially scallops, require such minimal cooking time that cooking on a stovetop in a SS pan is just way easier.

                      I had one of those propane turkey fryer things for a while, a few years back. (I only used it on the stone patio area). The kind they sell at Costco. At the time it seemed almost too powerful and hard to regulate.

                    3. re: Chemicalkinetics
                      JoanN Jun 11, 2013 04:27 PM

                      I live in a one-bedroom Manhattan apartment and when friends ask if I'm interested in buying a weekend/country home I say, No. But I am interested in buying a kitchen. Really don't give much of a damn about the rest of the house, but I'd kill for a great big kitchen with all the bells and whistles (including a salamander!) and a large outdoor patio where I could put my Big Green Egg. Unfortunately, never gonna happen.

                      1. re: JoanN
                        c oliver Jun 11, 2013 05:19 PM

                        I haven't seen your apartment but could you gut it and have a kitchen/dining/no living room area??? Just kidding. But it does seem our guests go from the kitchen to the dining table and then home.

                        1. re: JoanN
                          juliejulez Jun 12, 2013 10:22 AM

                          I always have thought if I found myself single again, I'd be happy with a studio apartment... one room for living/sleeping... and then a ginormous kitchen :)

                          My last apartment in Chicago was large, and remodeled. The best thing they did was take the wall out between the teeny kitchen, and the formal dining room (it was a pre-war building). They just made it one giant kitchen with a small built-in table for two. Perfect.

                          1. re: juliejulez
                            c oliver Jun 12, 2013 10:39 AM

                            A NYC friend has a huge apartment in a pre-war building with one of those tiny kitchens. Dining room has a table that probably seats 16, bookcases lining one wall, a china cabinet at the end, a standup bass fiddle (is that what they're called) and a keyboard at the other end. I'd knock down that wall to the kitchen in a..................New York minute :)

                            1. re: juliejulez
                              flourgirl Jun 12, 2013 01:39 PM

                              We own a fairly modest ranch that had a smallish kitchen and a very small formal dining room when we bought the house. One of the very first things we did when we started renovating was to remove the wall between the kitchen and dining room. I love my big kitchen and I've never really missed the formal dining room. We have a 6 person dining table in the kitchen and a 4 person square breakfast bar that we actually eat most of our meals at. We get so much more use out of the space this way and it really opened up the house.

                              1. re: juliejulez
                                lagatta Jul 2, 2013 07:01 PM

                                Often in Québec, in apartments the same size and vintage (or earlier) as those described here, we do have relatively large kitchens and no dining roomsé People congregated in the kitchen, a heritage of country life around the wood-burning stove that heated the house. Not enough storage for modern people though. There used to be sheds in the back of the triplexes for wood, coal or oil, and also winter food storage. These were torn down in the 1970s and 80s as very severe fire hazards (they were build of dried-out wood, and there were still combustibles).

                          2. i
                            INDIANRIVERFL Jun 11, 2013 06:18 AM

                            Sharp knives. The are past the point of redemption with a steel. Waiting for the Wuesthof special where they will sharpen your knives if you purchase a new one above a certain price point.

                            Dear Daughter gets the new knife.

                            39 Replies
                            1. re: INDIANRIVERFL
                              Chemicalkinetics Jun 11, 2013 07:36 AM

                              I wonder if free knife sharpening is overrated. Hear me out. Shun has free knife sharpening service. Shun is pretty good. You send in your knives and pay for the postal, and Shun will sharpen them in 1-4 weeks, and send them back to you and even pay for the return the postal. Still, you have to pay for the postal.

                              I don't know what Wusthof will do, but I assume similar. This means you will have to pay for postal and you need to wait for quiet a long time.

                              My feeling is that it is probably still cheaper and faster if you can locate a local professional knife sharpener

                              1. re: Chemicalkinetics
                                INDIANRIVERFL Jun 11, 2013 07:44 AM

                                75 miles away in Orlando. 1-2 week wait.

                                Ulterior motive. Wuesthof replaces the knives with the tips broken off.

                                Note to self. Do not use $75+ knives to pry open lids of cans. Blush.

                                1. re: INDIANRIVERFL
                                  EWSflash Jun 12, 2013 01:47 PM

                                  I gave my mother a Wuesthof chef's knife and she used it as a cleaver to hack up a chicken and knocked a big chunk out of the blade.

                                  1. re: EWSflash
                                    INDIANRIVERFL Jun 13, 2013 02:10 PM

                                    Did that with my hand forged cleaver from Japan. Something missed in the 3 to 4 hours of translated instruction.

                                    1. re: INDIANRIVERFL
                                      EWSflash Jun 15, 2013 01:13 PM

                                      Yikes. I can't decide whether to have it reground into something completely different or just ignore it since it's about 2/3 the way up the shaft. Makes it hard to sharpen, though.

                                2. re: Chemicalkinetics
                                  Candy Jun 11, 2013 02:36 PM

                                  I have a Shun sharpener and a Chef's Choice for my western knives. I hone them first before sharpening. They both do a good job.

                                  By the way, Kyocera sharpens for free. All you have to do is pay the postage to send the knife. They pay the postage to return them to you.

                                  1. re: Candy
                                    Chemicalkinetics Jun 11, 2013 09:32 PM

                                    Kyocera I think is a different case because most people are not equipped to sharpen a ceramic knife.

                                    1. re: Chemicalkinetics
                                      Candy Jun 16, 2013 10:03 AM

                                      That is right. I use a diamond hone and it occasionally tides me over.

                                      1. re: Candy
                                        Chemicalkinetics Jun 16, 2013 10:19 AM

                                        Yeah, diamond hone will do.

                                  2. re: Chemicalkinetics
                                    kattyeyes Jun 11, 2013 04:21 PM

                                    How did I not know this? Can't possibly be so expensive to ship my Shun when its time comes.

                                    On my wish list, I've wanted a mezzaluna for years. I now want THIS Shun mezzaluna with bowl I read about here.

                                    Original thread--iyc_nyc, I hope you're proud of yourself! ;) ALL YOUR FAULT!

                                    1. re: kattyeyes
                                      Chemicalkinetics Jun 11, 2013 09:36 PM


                                      Shipping fee cannot be cheap, can it? I know high end kitchen stores like Sur La Table and Williams Sonoma have sharpening service. The Sur La Table sale lady said that it is $1 per inch -- which is very cheap. I don't know if she is correct, but that means it will be $8 for an 8" inch knife, and you can get the knife back in 1-2 days I think. No postal fee when you drop off and pick up the knife in person.

                                      Free knife sharpening always require postal fee, which I assume can be more $8, and the service time can be a month

                                      "warranty order plus round-trip shipping of up to four weeks."

                                      1. re: Chemicalkinetics
                                        kattyeyes Jun 12, 2013 06:06 AM

                                        Good food for thought--thanks!

                                      2. re: kattyeyes
                                        iyc_nyc Jun 13, 2013 07:13 PM

                                        Haha. Well, I can blame MANY on these boards for my cookware arsenal, which is overtaking my little kitchen. :-)

                                        1. re: kattyeyes
                                          Gio Aug 9, 2013 04:03 PM

                                          I had a mezzaluna like that one from Williams-Sonoma. The bowl broke within a year. I really want the two-handled one from Italy. I'll probably get it one of these days...

                                          1. re: Gio
                                            Ruthie789 Aug 9, 2013 06:44 PM

                                            Those things scare me.

                                            1. re: Gio
                                              SWISSAIRE Aug 9, 2013 07:00 PM

                                              This Mezzaluna is available in North America from WMF, for a reasonable price.

                                              Stainless with good blades, it does a quick job of cutting. My wife prefers the two handles. We hand wash ours but it can be cleaned in a dishwasher.

                                              1. re: SWISSAIRE
                                                Gio Aug 13, 2013 12:23 PM

                                                Thanks SWISSAIRE - but according to their US website WMF does not offer any mezzaluna. I rather fancied one from Fantes, the 5 inch one, second one down. I only want it for herbs:

                                                1. re: Gio
                                                  SWISSAIRE Aug 13, 2013 10:11 PM

                                                  Hi Gio -

                                                  No problem. The Fantes model looks very good.

                                                  I just checked on your Amazon.com (US) and the WMF stainless steel Mezzaluna is listed for $ 49. USD.
                                                  It is listed as WMF Profi Plus Double-Handle Mezzaluna, 7-Inch.

                                                  My wife used ours last night to prep herbes for Supper. These are great tools to have in the kitchen.

                                              2. re: Gio
                                                iyc_nyc Aug 11, 2013 02:37 PM

                                                Gio, did you have the Shun one -- meaning the bamboo bowl broke? Did it just crack or how did it break?

                                                1. re: iyc_nyc
                                                  Gio Aug 13, 2013 11:58 AM

                                                  Hi iyc, just seeing your question now. It was a few years ago and I'm not sure if the bowl was bamboo or not. At the same time I did buy a bamboo cutting board as well and That broke too. The mezzaluna did look like those made by Shun but was not nearly as expensive.

                                                  I think both the mezzaluna bowl and the cutting board could not stand up to washing - only hand washing w hot water, a bit of regular dish detergent (not dishwasher), and a soft sponge. Both pieces broke in half... maybe it was a flaw? I have no idea.

                                                  1. re: Gio
                                                    iyc_nyc Aug 13, 2013 07:22 PM

                                                    OK, thanks.. my bowl and mezzaluna are looking strong but I haven't used them much yet. Also, the Shun set probably should not be put in the dishwasher, but not sure..

                                              3. re: kattyeyes
                                                sherrib Aug 20, 2013 08:35 PM

                                                I've been eyeing this mezzaluna for a while now:

                                                This one might be better suited for my needs though:

                                                When I can justify the cost, I will consider one (unless someone out there wants to get me a nice gift, in which case, I will get it much sooner.) Incidentally, how does one go about sharpening one of these?

                                                1. re: sherrib
                                                  kaleokahu Aug 20, 2013 09:29 PM

                                                  Hi, sherri: "When I can justify the cost..."

                                                  I found a carbon steel dough cutter with a really cool cast handle at a garage sale for $1. I had a 4" thick maple cutting board at my beach house, so I cut a "bowl" into it a little larger than the radius of the blade. I posted a photo of it here a couple years ago. The concavity keeps what you're chopping together better than does a flat board. And I put an edge on the cutter.

                                                  I would caution you that perfectly uniform minces are a PITA with a mezzaluna (but no worse than with a FP). But for rustic-looking cutting, they're kinda fun.


                                                  1. re: kaleokahu
                                                    sherrib Aug 21, 2013 10:05 AM

                                                    Hi kaleo,

                                                    I remember your picture! Very cool. I'm not entirely sure whether or not a mezzaluna will solve my issues. I chop two huge bunches of parsley, another two of cilantro and another two of dill every couple of months (it would be much much more often if the process was a little less tedious.) I'm not even entirely sure if the mezzaluna will work better than my chef's knife. I would definitely look into it more before making the purchase.

                                                    1. re: sherrib
                                                      kaleokahu Aug 28, 2013 09:58 AM

                                                      Hi, Sherri:

                                                      I thought of you when I saw this today. Not exactly a mezzaluna, but holds out the promise of halving the # of knife strokes: http://stores.cookwarenmore.com/-strs...


                                                      1. re: kaleokahu
                                                        sherrib Aug 28, 2013 03:14 PM

                                                        Hmmmm. I don't know enough about this knife brand (and the quality of the steel they use) to know whether or not two 6 inch blades would perform any better than my one 10 inch Victorinox...

                                                        1. re: sherrib
                                                          kaleokahu Aug 28, 2013 06:12 PM

                                                          Hi, Sherri:

                                                          It wasn't a recommendation, exactly. And it lacks the visual poetry of a mezzaluna. But for chopping herbs, I think the steel matters little, and you *would* get two cuts for the price of one.

                                                          You should have what you like. Consider looking on ebay.it from time to time.


                                                          1. re: kaleokahu
                                                            sherrib Aug 29, 2013 05:32 AM

                                                            Hi kaleo,

                                                            I'm not sure WHAT I like. My only concern is to make the arduous process of herb mincing easier. I've finished the last of what was in the freezer and need to replenish soon.

                                                            The steel might matter. I chop some of the stems of the herbs along with the leaves (they're cooked rather than used for garnish so the stems are used for extra flavor.) Crunching through six big bunches of herbs with stems will effect the blade. I think I'm going to use my food processor again for the next batch just to make sure. I used it once and did not like the results.

                                                            I'm pretty sure that a small mezzaluna would NOT be better suited than a chef's knife for my needs. I wish I knew someone with experience with a larger one who could advise.

                                                  2. re: sherrib
                                                    SWISSAIRE Aug 21, 2013 04:39 PM

                                                    A very good question.

                                                    Unlike a single knife blade, you need to be very careful.

                                                    1.) You are dealing with two blades to be sharpened.
                                                    2.) Both of the blades are curved.
                                                    3.) The mezzaluna itself is more difficult to stabiilze than one knife.

                                                    We have used both a large and a small blade mezzaluna, and find that our small stainless WMF mezzaluna does the same amount work.

                                                    To sharpen both blades we use a small, inexpensive product called a COMBO STAR. This sharpening tool is slightly larger than a pen. The sharpening side is diamond coated, and the other whetstone side removes any burring.

                                                    You stroke the mezzaluna blades to sharpen one way, one at a time, and then stroke each blade the other way with the whetstone side.

                                                    A Swiss tool, which I use on most of our knives, including scalloped and serrated blades. I use one outdoors too.


                                                    I hope this is helpful.

                                                    1. re: SWISSAIRE
                                                      kattyeyes Aug 22, 2013 09:10 AM

                                                      Saving this to read more later, thank you, SWISSAIRE.

                                                      1. re: SWISSAIRE
                                                        sherrib Aug 22, 2013 09:29 AM

                                                        Thank you swissaire! I never knew such a tool existed and was always wondering what someone would do once the blade(s) of their mezzaluna went dull.

                                                        1. re: sherrib
                                                          SWISSAIRE Aug 22, 2013 11:14 AM

                                                          My pleasure SherriB-

                                                          My wife uses it more than I do, as she had inherited her fathers' mezzaluna, a very large and old model from France. That one was used until the wooden handles corroded away, so it was used for about 3 generations.

                                                          The WMF we now have is small, stainless (inox) and fits in a drawer. I would say that it is sharpened about every 2 months using the combostar tool.

                                                          Keeping Scissors or Shears sharp: Just a note, but my wife had a problem with keeping shears sharp for cutting paper and patterns. In the kitchen, in the office, in the sewing room, in the garden workshop. This sharpening tool took care of all of those too.

                                                          I've tried it on almost every tool except my Sthil chainsaw: Who knows ?

                                                          1. re: SWISSAIRE
                                                            DuffyH Aug 22, 2013 01:14 PM


                                                            How is the combostar on knives? Does it take off a lot of metal? I've watched the video and it looks like it does not. Does it impart a nice edge?

                                                            1. re: DuffyH
                                                              SWISSAIRE Aug 22, 2013 02:16 PM

                                                              Hi DuffyH-

                                                              This tool is very good with the majority of our kitchen knives which are Wüsthof, Rösle, Victornox, Sabatier, Friedrich Dick.

                                                              I suppose one could use it on our Global knive set, but I purchased a Global whetstone sharpener just two years ago, and will continue with that tool and method for the time being.

                                                              The combostar tool does not remove a lot of metal, no. But if you run your finger over the area that you ran the first step of the tool over, you may get cut from small burrs. That is why the second step with the whetstone blade is important.

                                                              SCALLOP: The technique I was shown with a scallop-bladed knife is to use the combostar tool ONLY on the opposite side of the blade.

                                                              A Santoku knife, and our long Granton blade knife ( for Holiday Gamon ) does not require this: Those blades are sharpened as the others are, and the Granton kinife yielded some remarkably classic "wafer-thin " slices of steak, tuna, roast, and game meat.

                                                              Yes, the tool imparts a nice knife edge and a sharp tip. I clean our knives first, sharpen them, wipe them clean carefully, and then use, or store them away.

                                                              Like most, I was trained to use a sharpening steel, but I find that this new method is easier, quicker, and does not result in banging away on a knife blade with the steel. Come to think of it, since buying this tool, I have not found the need to use any of our sharpening steels.

                                                              I hope this is helpful.

                                                              1. re: SWISSAIRE
                                                                DuffyH Aug 22, 2013 07:39 PM

                                                                Very helpful, SWISSAIRE. Thank you.

                                                                I've been using an Accusharp tool every 6-8 weeks, with daily steel use to straighten the edge. It removes quite a lot of metal relative to whetstones, more on the order of electric sharpeners. It's useless on my scalloped bread knife which has become quite dull over time.

                                                                1. re: DuffyH
                                                                  SWISSAIRE Aug 22, 2013 10:16 PM

                                                                  Morgen DuffyH-

                                                                  Give one a try then.

                                                                  Very inexpensive tool.

                                                                  Speaking of bread, my two loaves are out of the oven and cooking on the racks, as we have guests. Off to work just now !


                                                                  1. re: DuffyH
                                                                    Tom34 Aug 23, 2013 03:08 AM


                                                                    Accusharps not only remove a lot of metal but they tear it off which often leaves an uneven edge. I have one for cheap non serrated steak knives & another one for lawn and garden tools but I wouldn't put it to good European knife like a Wusthof classic.

                                                        2. re: sherrib
                                                          kattyeyes Aug 22, 2013 09:08 AM

                                                          That is one LARGE mezzaluna, sister! I still have the Shun in the back of my mind as I've become quite Shun-ho (a la gung ho!) since I was introduced to them last year. Whoever gets one first, please report to this thread.

                                                    2. re: INDIANRIVERFL
                                                      gmkjr49 Jun 11, 2013 03:25 PM

                                                      We have a fantastic and very simple knife sharpener. It has two white ceramic rods* about 5/16" in diameter and 6" long that fit into a pair of angled holes drilled into a wooden base. The base is drilled to hold the rods at the correct angle to sharpen a european-style knife. To sharpen the blade, you hold the knife square to the surface below the base, and run the blade down the rods alternately until the knife is sharp. Then use your steel to straighten & polish the edge, and you're done. We also use a Wustof hand sharpener for occasional touchups, but the angled rods really do the trick when our knives get dull. The rods are pretty smooth, and similar in texture to the raised un-glazed base 'rim' of a porcelain plate, which will also work in a pinch.

                                                      Here's a link: http://www.knifecenter.com/item/LSLCS...

                                                      Our's doesn't have the plexiglass protector.

                                                      * Evidently, the rods are "alumina-ceramic."

                                                    3. w
                                                      wattacetti Jun 11, 2013 06:32 AM

                                                      Nothing in the cookware line, but a good chambar vacuum unit would be a nice-to-have.

                                                      5 Replies
                                                      1. re: wattacetti
                                                        Tom34 Jun 13, 2013 02:46 PM

                                                        I thought so too but the "really good" ones start around $1800.

                                                        The original Italian made Foodsaver (1970's - 1980's) perform almost as well & were built like tanks. If they do break, they are repairable and the parts are still available. Lightly used units can be had on ebay for between $50. - $75.

                                                        Bulk bags from places like "webrestaurantstore" are 1/2 the price of big box store bags....(ex) qt bags about .18 & gal bags about .25 to the front door.

                                                        1. re: Tom34
                                                          wattacetti Jun 14, 2013 05:25 AM

                                                          I had thought about getting one of the original FoodSavers, but I want to be able to seal liquids without having to think about it and I want to be able to seal under a really strong vacuum for compression applications.

                                                          The butcher I go to has both a chambar and a commercial edge sealer, and from looking at the end result, I'd still rather get the chambar.

                                                          1. re: wattacetti
                                                            Tom34 Jun 14, 2013 08:38 AM

                                                            The original Foodsaver is one of the only ones where liquid will not hurt the pump, in fact its made to be flushed out with a mixture of warm water and Armor All silicone. The old fashion piston pump also draws a very strong vacuum and the heat sealer is second to none, burning through fat and slime which is an area where the new big box store models consistently fail.

                                                            For vacuum sealing liquids like stock or gravy you would need to freeze the liquid first with any of the external suction machines. This is one of the areas where the Chamber Vac excels.

                                                            Unfortunately, good C / V's with an entry level Busch pump and high quality transformer & sealing bar start around $1800.00. While they come in counter models, they are not light weight. They will however out perform any external machine using MUCH cheaper bags & one with a Busch oil lubed pump should last forever in a home setting.

                                                            Jury is still out on the Asian made C / V's that have made their way into the entry level lineups of well established vacuum sealer brands. At $800. to $1200. its a pretty big gamble. The components are clearly not as well made which explains the price difference.

                                                            Again this is a product that should have a service life longer than that of the owner and probably get passed down to kids. Parts & service availability are big (?)'s with these Asian made units.

                                                            If I really wanted a C / V, I would wait a year or two setting aside a little cash here and there until I had $1800 and get one that contained components with a 50 plus year track record.

                                                            1. re: Tom34
                                                              wattacetti Jun 14, 2013 10:50 AM

                                                              As I said I want to be able to seal liquids without having to worry about it because every once in a while you need to be lazy.

                                                              Models I'm already looking at start around $2K, but it's not the cost, it's that I need to clear space for it. Thank you for mentioning a specific pump; I'll take a note of that before purchase.

                                                              1. re: wattacetti
                                                                Tom34 Jun 14, 2013 11:15 AM

                                                                Any time. Thom Dolder at PMG has been working with vacuum sealers since the 70's. He has several videos on them which are worth watching. Good luck.

                                                      2. k
                                                        kseiverd Jun 11, 2013 07:49 AM

                                                        Would really like a LeC enamel Dutch oven. Would also like a GOOD Japanese/Chinese cleaver.

                                                        5 Replies
                                                        1. re: kseiverd
                                                          Chemicalkinetics Jun 11, 2013 08:12 AM

                                                          < Would also like a GOOD Japanese/Chinese cleaver.>

                                                          How much do you want to spend?

                                                          1. re: kseiverd
                                                            kimeats Jun 11, 2013 12:04 PM

                                                            Check williams sonoma outlets for discounted LeC if you aren't too picky about colors...

                                                            1. re: kimeats
                                                              sr44 Jun 12, 2013 11:20 AM

                                                              There are also Le Creuset outlets.

                                                            2. re: kseiverd
                                                              Candy Jul 19, 2013 08:01 AM

                                                              before you buy LC, take a look at Staub. Also made in France. The colors are wonderful, the quality is tops. I just wish I was younger and could lift either brand. Arthritis in my right hand has me asking my DH to lift a full pan.

                                                              1. re: Candy
                                                                c oliver Jul 19, 2013 08:29 AM

                                                                I love my Staub Cocotte with the wonderful rooster on top!

                                                            3. l
                                                              laraffinee Jun 11, 2013 08:42 AM

                                                              More copper - a copper mixing bowl for eggwhites and a copper jam/sugar pot.

                                                              ...but, if I could have anything in the world of cookware, I would like a pure, sterling silver skillet and sautépan.

                                                              16 Replies
                                                              1. re: laraffinee
                                                                c oliver Jun 11, 2013 12:47 PM

                                                                Wouldn't they melt??? And why would you want them even if they didn't melt? Do you also want minions to polish them? :)

                                                                1. re: c oliver
                                                                  kaleokahu Jun 11, 2013 01:00 PM

                                                                  Hi, c oliver:

                                                                  Brilliant idea. Is it too late to change my wish to a 25-year-old Swedish or Icelandic gymnast to be au pair to my pans?


                                                                  1. re: c oliver
                                                                    DuffyH Jun 11, 2013 02:27 PM

                                                                    Minions would be nice. Know where I can find some?

                                                                    1. re: DuffyH
                                                                      pedalfaster Jun 11, 2013 04:18 PM

                                                                      Another vote for minions!
                                                                      I was going to say my fully-restored eyesight, but how dull is that? Minions could potentially be much much more useful. The thought of never peeling an onion again or scrubbing a nasty-crusty pan? Oh joy!!!

                                                                      1. re: pedalfaster
                                                                        breadchick Jun 11, 2013 05:27 PM

                                                                        I'd be happy with an onion-peeling-minion.

                                                                      2. re: DuffyH
                                                                        c oliver Jun 11, 2013 05:24 PM

                                                                        My avatar, Gypsy, does a great job of cleaning up pots, bowls, cutting boards, etc. But the lack of opposable thumbs could make silver polishing a bit tough.

                                                                        Actually having an induction cooktop is like having a mini-minion. Cleaning it is a breeze. Actually Bob's the one who benefits from that. He was the designated cooktop cleaner.

                                                                      3. re: c oliver
                                                                        laraffinee Jun 11, 2013 03:27 PM

                                                                        Well...the melting point of sterling silver is 1640º F, so I would have to be really blasting that pan to get it to melt. Tin is 450º F, so I am careful with my tin lined copper. I would happily fill the minion role to care for those pans, and would polish those babies with glee!

                                                                        1. re: laraffinee
                                                                          c oliver Jun 11, 2013 05:27 PM

                                                                          Wow, I had NO idea! I guess I figured (stupidly) that if it was so soft, it would melt easily. Do they actually make sterling silver cookware?

                                                                          1. re: c oliver
                                                                            hambone Jun 12, 2013 02:07 PM

                                                                            I remember reading that Julia Child had a gold saute pan.

                                                                            1. re: c oliver
                                                                              laraffinee Jun 13, 2013 12:19 PM

                                                                              I heard that Tiffany's used to offer one. You can get silver lined copper - Georg Jensen company used to make such cookware.
                                                                              I would just like to rent a solid silver skillet/pan and cook a few things in it just to see how the favor develops and such and see if it is something special or not.

                                                                              I have seen people cook amazing food on what looked like a hubcap in the Bahamas, so I do know the cookware mania can get stupid and that it really comes down to
                                                                              how the cook meets the pan. A good pan does not make a good cook, but a good cook can produce manna from heaven with just about any tools they are presented.

                                                                              1. re: laraffinee
                                                                                KungPaoDumplings Aug 13, 2013 12:19 PM

                                                                                Do you or anyone have any links for solid silver cookware/skillets-pans?

                                                                                I'd love to look at some of these, you have me captivated (I'm drooling).

                                                                              2. re: c oliver
                                                                                laraffinee Jun 13, 2013 12:20 PM

                                                                                That's a beauty!

                                                                                1. re: c oliver
                                                                                  laraffinee Jun 13, 2013 12:32 PM

                                                                                  Seriously, I would love to cook some things in that pan.

                                                                            2. re: laraffinee
                                                                              gmkjr49 Jun 11, 2013 03:28 PM

                                                                              Be careful when you handle that sterling silver skillet. Silver is a very efficient conductor of heat, so be careful when you grab the handle. That is why silver teapots always have either wood handles, or wood or ivory insulators between the pot and the handle.

                                                                              1. re: laraffinee
                                                                                kaleokahu Jun 11, 2013 03:35 PM

                                                                                Hi, lara:

                                                                                Here's a nice mixing bowl for you: http://www.ebay.fr/itm/BASSINE-A-BLAN...


                                                                                1. re: kaleokahu
                                                                                  JenniferLopez Jun 11, 2013 04:15 PM

                                                                                  I should have never clicked. T_T


                                                                                  It never occurred to me to search the french ebay site as well. There goes the rest of my college tuition. and med school. curses!!!!!

                                                                                  edit: wow....I was just browsing the completed listings on the french site. The auctions generally end with much lower prices than the english site. Even with shipping these are great deals.

                                                                              2. juliejulez Jun 11, 2013 09:58 AM

                                                                                A new wood cutting board. My big thick end grain one from Ikea is kicking the bucket... getting cracks etc. It's lasted about 3 years, so not bad for something I paid about $16 for when it was on "last call" as they were discontinuing it. I should have taken better care of it and it spent over a year in a hot storage unit. I would like a nice dark wood one like this http://www.etsy.com/listing/104665292... but that price point makes it a bit out of reach at the moment.

                                                                                Then there's the perpetual want for a LC dutch oven.

                                                                                2 Replies
                                                                                1. re: juliejulez
                                                                                  DuffyH Jun 11, 2013 02:20 PM


                                                                                  How about an acacia board like this? Mine is similar, almost 10 yrs old, gets oiled once of twice a year, if it's lucky. Feels like velvet now.

                                                                                  Acacia is what was more commonly known in the US and Philippines as "monkey pod wood". Very popular in the 70's-80's for functional and decorative wooden wares.


                                                                                  1. re: DuffyH
                                                                                    juliejulez Jun 11, 2013 03:31 PM

                                                                                    Ooo that one is pretty, thank you.

                                                                                2. r
                                                                                  Rigmaster Jun 11, 2013 10:08 AM

                                                                                  Not really cookware, but my lust is for a Kalamazoo K1000HS hybrid grill - with the full double-side cook center setup. Not in my budget no way, no how. However, it's lustworthy for those of us who like to cook outdoors during the summer.

                                                                                  1. kimeats Jun 11, 2013 12:03 PM

                                                                                    I wanted a new paring knife. How exciting!

                                                                                    Seriously though it's a heavily used tool in my kitchen and my other one... disappeared. Went with the Victorinox and am very happy.

                                                                                    15 Replies
                                                                                    1. re: kimeats
                                                                                      Moonshot Jun 11, 2013 09:21 PM

                                                                                      What do you use it for?

                                                                                      1. re: Moonshot
                                                                                        c oliver Jun 11, 2013 09:29 PM

                                                                                        I have paring knives that cost literally a few dollars. Serrated blades, plastic handles. For me, they do the job perfectly.

                                                                                        1. re: c oliver
                                                                                          kimeats Jun 12, 2013 06:21 AM

                                                                                          The one I bought retails for $4 from Victorinox. It has a nice sharp tip for hulling strawberries and I also use it to scoop around kiwi before making smoothies.

                                                                                          I guess I use the paring knife for a load of tasks in the kitchen.

                                                                                          1. re: kimeats
                                                                                            c oliver Jun 12, 2013 09:27 AM

                                                                                            Agreed. I have sharply curved blades as well as straight. I really use them more than the 'real' paring knife.

                                                                                          2. re: c oliver
                                                                                            EWSflash Jun 12, 2013 01:57 PM

                                                                                            Truth be told, I have a ghastly orange Rachael Ray paring knife that came as a set with a bread knife and something else at a Tuesday Morning. It might just be the best paring knife I've ever owned. Extremely sharp and keeps its edge very well, and it feels good in my hand. The bread knife is wonderful, too- the blade is offset so your fingers don't hit the cutting board before the bottom of the knife does. They're made by Furi, I doubt if they're full tang, but i'm very happy with them both.

                                                                                            1. re: EWSflash
                                                                                              kimeats Jun 13, 2013 08:34 AM

                                                                                              All that really matters is that you are happy using them, not who made them or where they came from.

                                                                                              I have a little picnic bread knife I got for free from some promotional set, works great. Tiny serrated knife, great for baguettes.

                                                                                        2. re: kimeats
                                                                                          RealMenJulienne Jun 13, 2013 09:40 AM

                                                                                          You ever watch Jacques Pepin? He's a whiz with that little paring knife. I saw him debone a whole chicken in like 60 seconds with a blade no longer than his index finger.

                                                                                          My choice would be a dedicated meat grinder for burgers. Would also love to get into fresh sausage making but don't have the time.

                                                                                          1. re: RealMenJulienne
                                                                                            c oliver Jun 13, 2013 09:45 AM

                                                                                            If you have a KA stand mixer the meat grinding attachment is/was only about $50. Best money I've EVER spent. Bob and I do 7-10# at a time in about 30 minutes, including cutting the meat to go into the grinder, grinding, weighing out patties and wrapping to freeze. A breeze.

                                                                                            1. re: c oliver
                                                                                              hambone Jun 13, 2013 10:29 AM

                                                                                              FYI: Read up on this before buying a new one. I was looking and read in several places that this attachment was reengineered and really sucks now.

                                                                                              1. re: hambone
                                                                                                c oliver Jun 13, 2013 10:45 AM

                                                                                                Mine is one of those from the "reengineed" era and it works perfectly every time. It doesn't overheat or anything else. I think the 'problem' was more anecdotal than fact.

                                                                                                1. re: c oliver
                                                                                                  kimeats Jun 17, 2013 07:20 AM

                                                                                                  I am in the market for one right now and there are 2 on amazon and I can't figure out which one is the better buy. :|

                                                                                                  1. re: kimeats
                                                                                                    Tom34 Jun 18, 2013 09:11 AM

                                                                                                    Unlike electronics that get outdated 6 months after purchase, meat grinders are simple mechanical devices which have changed very little over the years. Spending more $$ increases speed of operation & longevity of unit.

                                                                                                    When I researched the subject, for the average homeowner, 1/4 hp was more than adequate but 1/3 hp was noticeably faster and has the reserve power to resist jamming if you push a little too much down the shoot.

                                                                                                    Next came longevity. I want it to last the rest of my life. Hear we are primarily talking about the quality of the motor & bearings (vs) bushings. The LEM 1/3 hp has the same heavy duty style motor as their higher hp units and key load bearing points are carried by bearings, not bushings.

                                                                                                    Not cheap at about $275.00 but excellent performer that my kids will be fighting over some day.

                                                                                            2. re: RealMenJulienne
                                                                                              Tom34 Jun 13, 2013 02:29 PM

                                                                                              I bought a LEM 1/3 HP grinder & love it. Brings a whole new meaning to burgers.

                                                                                              1. re: RealMenJulienne
                                                                                                Phoebe Jun 18, 2013 07:41 AM

                                                                                                RMJ... recently purchased a STX 3000 meat grinder. Paid less than $100 on ebay for a new one. (Some late night bidding helped!) Absolutely love it! You'll get hooked on what you can do with burgers. Came with all of the sausage making tubes too... just haven't found the time yet.

                                                                                                (Decided to stay away from the KA attachment after reading reviews.)

                                                                                                1. re: RealMenJulienne
                                                                                                  VongolaDecimo Jun 18, 2013 08:33 AM

                                                                                                  Its a good thing hes a great teacher. I just made a chicken galantine 2 days ago, and can debone it in less than a minute thanks to him. He even says that one should be able to do it within that time. My first try though took much longer than that and I had to rewind several times but you get the hang of it after a few chickens.

                                                                                              2. p
                                                                                                Phoebe Jun 11, 2013 12:41 PM

                                                                                                Probably doesn't really qualify as a "cookware" item.... but I want a huge stone pizza oven in my backyard. If I get that, I promise I'll never ever, ever, ever want for anything in my life again...EVER!!!!

                                                                                                5 Replies
                                                                                                1. re: Phoebe
                                                                                                  c oliver Jun 11, 2013 12:49 PM

                                                                                                  I want one of those also. IIRC, Costco.com had one for a mere $5K!!!!! I wonder how hard they are to make. I have a perfect spot.

                                                                                                  1. re: c oliver
                                                                                                    Phoebe Jun 11, 2013 12:54 PM

                                                                                                    Me too! I can almost smell the pizza now......

                                                                                                    1. re: c oliver
                                                                                                      EWSflash Jun 12, 2013 01:58 PM

                                                                                                      Go to Instructables.com- I bet they have several sets of plans.

                                                                                                      1. re: c oliver
                                                                                                        Cheez62 Jul 3, 2013 12:36 PM

                                                                                                        Check out

                                                                                                        You can buy an oven, or find everything you want to know about building your own. You'll soon find one that will look great in that "perfect" spot.

                                                                                                        1. re: Cheez62
                                                                                                          c oliver Jul 3, 2013 01:05 PM

                                                                                                          Ooh, love that site! Forwarded it to Bob so he can drool also. Thanks.

                                                                                                    2. kaleokahu Jun 11, 2013 12:44 PM

                                                                                                      Hi, brooktrout chaser:

                                                                                                      I want a stone cooking hearth, a clockwork rotisserie/tournebroche, a lechefritte, and 2 cords of semi-dry apple wood.

                                                                                                      In the words of my idol Roy Munson: "Why? Are you buying?"


                                                                                                      1. JenniferLopez Jun 11, 2013 01:50 PM

                                                                                                        A #7 Pre-Griswold skillet-its hard to find this in good condition with no wobble. Plus a lot of what i've seen aren't even real. I already have a nice third series #12 in perfect condition.

                                                                                                        A takoyaki pan. Cant really decide on one.

                                                                                                        A copper crepe suzette pan with a cast iron handle (not sure what its called. Its like a crepe pan except it has short vertical sides. Just want it to flambe my crepes in. Julia Child used one when she made crepe suzette) I dont really need it and can use any non-reactive pan but I would still love to have one as I would like to serve it from this pan as well.

                                                                                                        And im always on the lookout for copper of at least 3mm in thickness with cast iron handles. Especially those with the lollipop lids.

                                                                                                        1 Reply
                                                                                                        1. re: JenniferLopez
                                                                                                          ursroll Aug 20, 2013 04:12 PM

                                                                                                          I watch this 'program' on Utube every so often, its called "Cooking with Dog" and I love it. My daughter sent me a link on one where she, and Dog, made takoyaki's. My daughter wanted to see if my Eableskiver pan would work....they are the same holes, and most of the good ones are cast iron like the good takoyaki pans...you may want to try that...?

                                                                                                        2. DuffyH Jun 11, 2013 02:25 PM

                                                                                                          So glad you asked!

                                                                                                          I want a rice cooker, pressure cooker and new slow cooker. They should all be the absolute best of their kind and 100% programmable. Of course, I don't have room (or the cash) for them, but that's another story.

                                                                                                          I'd settle for a nice pizza stone and a pair of WS Goldtouch loaf pans. And a nice 3-qt sauté pan on a trial basis, just to see if I need one.

                                                                                                          2 Replies
                                                                                                          1. re: DuffyH
                                                                                                            debbypo Jun 12, 2013 09:37 PM

                                                                                                            Hi... I have a Fagor Multi-cooker. It is all three and I love it. Cost a bit under $100 online. Have had it about a year now. Beans, soups, so many things that were just not part of weeknight cooking.

                                                                                                            1. re: debbypo
                                                                                                              DuffyH Jun 13, 2013 12:21 PM

                                                                                                              Thanks, debbypo. I'll check it out.

                                                                                                          2. Candy Jun 11, 2013 02:44 PM

                                                                                                            I have more cookware than you can imagine. Working in table top and cook top for many years.

                                                                                                            What I really want is an induction cook top. It will have to wait for a couple of years until we move into a new house. Then I can get one and also the KA ovens that have steam injection and dehydrating options as well as convection. We had 4 in the store and I loved them...next house.

                                                                                                            1 Reply
                                                                                                            1. re: Candy
                                                                                                              c oliver Jun 11, 2013 05:30 PM

                                                                                                              And by then the prices will have come down and you can get the induction cooktop where the whole top is multiple, DIY zones :) Thermador has one that I took a class with and loved it. But I'll not be able, even with lower prices, to justify getting rid of the current one. Hmm, maybe the SF daughter would like it if they ever find a house.

                                                                                                            2. s
                                                                                                              sueatmo Jun 11, 2013 03:06 PM

                                                                                                              An induction cooktop. Probably will get that in the coming weeks. For the cooktop, a new saute pan, a new non-stick frypan, and just because, the 5 pc Fagor pressure cooker set in the Futuro line.

                                                                                                              I also want to locate a local knife sharpener.

                                                                                                              4 Replies
                                                                                                              1. re: sueatmo
                                                                                                                pamf Jun 15, 2013 10:48 AM

                                                                                                                Check with your favorite butcher in the area and ask them what they do for sharpening. My local market has a service that comes around once a month to sharpen their knives and customers can drop off knives for service too. Drop off the day before and pick the next afternoon. Usually costs $10-15.

                                                                                                                1. re: sueatmo
                                                                                                                  Tom34 Jun 15, 2013 12:24 PM

                                                                                                                  Its not cheap but the EdgePro Apex sharpener is a lifetime product, very easy to use, will get your knives much sharper than a service and remove far less metal.

                                                                                                                  1. re: Tom34
                                                                                                                    sueatmo Jun 17, 2013 04:58 PM

                                                                                                                    OK. I see a learning curve ahead with this sharpener. I have no confidence sharpening my own knives.

                                                                                                                    1. re: sueatmo
                                                                                                                      Tom34 Jun 17, 2013 06:52 PM

                                                                                                                      That's the beauty of the Edge Pro, once the angle is set your good to go. Got my Wusthof Classics sharper than factory and my Japanese knives frighteningly sharp.

                                                                                                                      Google it and see what you think. Probably as close to professional freehand as you can get without mastering the skill.

                                                                                                                2. a
                                                                                                                  amsuka Jun 11, 2013 04:18 PM

                                                                                                                  Following others' lead and listing non-pots but still kitchen items, I would love a Sodastream (I drink a TONNE of soda water), a large rectangular cast iron double-sided grill to use on my (gas) stove, and a food scale. Maybe I'll get them for my hubby for Father's Day, lol!

                                                                                                                  1 Reply
                                                                                                                  1. re: amsuka
                                                                                                                    fldhkybnva Jul 10, 2013 05:31 PM

                                                                                                                    I am a carbonated beverage fanatic and would love a sodastream.

                                                                                                                  2. breadchick Jun 11, 2013 05:20 PM

                                                                                                                    I want one of those custom built outdoor wood fired pizza/roasting ovens. I've seen the kettle pizza adaptor, but it's not the same. Those wood fired things are crazy expensive for living in upstate NY, unless I win the LOTTERY. Dollar and a dream, baby.

                                                                                                                    1. b
                                                                                                                      brooktroutchaser Jun 11, 2013 05:50 PM

                                                                                                                      49 replies already. Goodness, I had no idea there was so much lusting in the chowhound community. Tee hee.

                                                                                                                      2 Replies
                                                                                                                      1. re: brooktroutchaser
                                                                                                                        Phoebe Jun 12, 2013 11:58 AM

                                                                                                                        and these are only the things we CH's are willing to admit to "lusting" after.....

                                                                                                                        1. re: Phoebe
                                                                                                                          ursroll Aug 20, 2013 04:14 PM

                                                                                                                          oh I don't know about that, maybe they need to ask the question...just a little differently...

                                                                                                                      2. t
                                                                                                                        tomishungry Jun 11, 2013 07:18 PM

                                                                                                                        A wok pit and a commercial exhaust system.

                                                                                                                        1. SWISSAIRE Jun 11, 2013 09:49 PM

                                                                                                                          The wife says this week that she needs something other than stainless steel for a frying pan. Stainless is all we have.

                                                                                                                          It won't be Teflon, but it must be induction.

                                                                                                                          Ceramic ?


                                                                                                                          15 Replies
                                                                                                                          1. re: SWISSAIRE
                                                                                                                            KarenDW Jun 11, 2013 10:52 PM

                                                                                                                            cast iron, or carbon steel

                                                                                                                            1. re: KarenDW
                                                                                                                              RealMenJulienne Jun 13, 2013 09:42 AM

                                                                                                                              I'm a fan of both cast iron and carbon steel but I think it would be hard to evenly season those on an induction unit, since it heats in a ring shape.

                                                                                                                              1. re: RealMenJulienne
                                                                                                                                c oliver Jun 13, 2013 09:47 AM

                                                                                                                                Aren't the pans round? My reseasoning of CI is done on the induction. Guess I don't understand the problem.

                                                                                                                                1. re: RealMenJulienne
                                                                                                                                  DuffyH Jun 13, 2013 12:20 PM


                                                                                                                                  <...I think it would be hard to evenly season those on an induction unit, since it heats in a ring shape.>

                                                                                                                                  So does gas and it works fine.

                                                                                                                                  1. re: DuffyH
                                                                                                                                    kaleokahu Jun 13, 2013 07:36 PM

                                                                                                                                    Hi, Duffy: "So does gas and it works fine."

                                                                                                                                    Well, not really. At least with gas, you get the hot combustion gases flowing up around the sides of the pan. With induction, the oscillating magnetic field (and therefore the heat) falls off very quickly, as in the inverse of the square root per inch. Any 3-dimensionality to the heat application with induction will depend on the conductivity of the pan alone, and that doesn't bode well for cast iron or steel.

                                                                                                                                    It would be difficult to effectively season up the walls of, say, a Lyonnaise pan, on induction. I suppose you could lay the wall directly on the Ceran above the coil, but good luck with that. But between the convection in the oil itself and Jiffy-Popping over the coil, you might do a decent job on the floor of the pan.

                                                                                                                                    Better to just do it in the oven.


                                                                                                                                    1. re: kaleokahu
                                                                                                                                      c oliver Jun 14, 2013 08:21 AM

                                                                                                                                      I'm pretty casual with my CI but, yeah, I season in the oven even when I had gas cooktop. But I give it a little reseason after use on the cooktop. Just to clarify.

                                                                                                                                      1. re: kaleokahu
                                                                                                                                        DuffyH Jun 14, 2013 01:16 PM

                                                                                                                                        Kaleo -

                                                                                                                                        Isn't the same true of radiant smoothtops? Although not necessarily to the same degree as induction, but still, the element cycles on and off, and heat is limited to the bottom of the pan. On my smoothtop, the rims of my crepe pans got plenty hot for seasoning. My brother seasoned his carbon steel frypan on a similar range with no trouble. It might take longer, but the sides of the pan do get hot.

                                                                                                                                        It seems to me that RealMenJulienne wasn't worried about the sides of the pan, but the bottom itself. That's what I thought he meant in reference to the ring, that the entire surface of the pan wouldn't heat up enough. Perhaps I misunderstood. Wouldn't be the first time. :)

                                                                                                                                        1. re: DuffyH
                                                                                                                                          RealMenJulienne Jun 14, 2013 01:40 PM

                                                                                                                                          Well gas heats in a ring too, but it's still more even than induction. When I boil water on an induction unit the bubbles take the form of a sharp-edged donut shape with still water in the middle and on the outside. On a gas burner it's a messy circular shape, showing the heat is spread more evenly.

                                                                                                                                          And yes, gas also seasons the sides of the pan nicely. I'm sure induction seasoning can be done if you keep moving the pan around, but it seems like a pain to me.

                                                                                                                                          1. re: DuffyH
                                                                                                                                            kaleokahu Jun 14, 2013 02:05 PM

                                                                                                                                            Hi, Duffy: "Isn't the same true of radiant smoothtops?"

                                                                                                                                            There are two issues here: (a) the two-dimensionality of everything but flame hobs; and (b) evenness of heat within that 2-dimensional plane.

                                                                                                                                            So yes, you're right that radiant electric, coil electric, or induction hobs will all be similarly disadvantaged, and gas will have an advantage as to (a).

                                                                                                                                            But as to (b), induction is nowhere as even as any of the others. This is due to two factors: (1) the poor conductivity of straight-gauge iron and steel pans (i.e., the kind most people season); and (2) induction hobs' nature (i.e., single rings that heat only very close to the element). It was this latter aspect to which I think RMJ was referring.

                                                                                                                                            Induction will be uniquely disadvantaged in this until someone comes up with what amounts to pixellated coil arrays.


                                                                                                                                      2. re: RealMenJulienne
                                                                                                                                        rasputina Aug 8, 2013 09:14 AM

                                                                                                                                        Season in the oven or on the grill. My personal favorite is using the charcoal grill.

                                                                                                                                        1. re: rasputina
                                                                                                                                          DuffyH Aug 8, 2013 06:17 PM

                                                                                                                                          <My personal favorite is using the charcoal grill.>

                                                                                                                                          That's how we did our CI skillet and griddle. Worked like a charm.

                                                                                                                                      3. re: KarenDW
                                                                                                                                        SWISSAIRE Jun 16, 2013 12:05 AM

                                                                                                                                        My wife and I went to a nearby cooking store yesterday afternoon to look at a pan for her Birthday. I should have gone earlier.

                                                                                                                                        The sales representative gave us a look at everything in the store, by every manufacturer including the "imports" such as Calphalon and All-Clad. I liked the Calphalon, and it was nice to see a cooking pan stamped by an American manufacturer. Very little in stock is actually made there anymore, nor in Europe for that matter, that we see here.

                                                                                                                                        The Calphalon non stick will not work on induction, nor would much else that we saw.

                                                                                                                                        It was getting dark, and just before closing my wife picked two pans ( It is her Birthday, not mine ) that are a new stainless, aluminum, and silicone mix from Rösle. The sizes are a 24 and a 28 cm, which fit some of our lids on other cookware from the same line.

                                                                                                                                        So we enjoyed a nice a nice vegetable omelet from one this morning. Very carefully, nonetheless. And my wife is quite happy.

                                                                                                                                        On the subject of carbon steel, I appreciate the suggestion. Yes, we do have a traditional wrought iron oval fish pan from the same manufacturer. We do not use it much, as we prefer grilling or steaming fish, and it also produces a restaurant grill amount of smoke when used.

                                                                                                                                        1. re: SWISSAIRE
                                                                                                                                          c oliver Jun 16, 2013 08:20 AM

                                                                                                                                          Where do you live? Since you refer to cm, I'm guessing not in the US. If in Europe, I'm surprised that they didn't stock much in induction-capable. Even here in the US, I'm seeing more and more and in catalogs, it seems it's the rare manufacturer that doesn't have an induction-capable line.

                                                                                                                                          1. re: c oliver
                                                                                                                                            DuffyH Jun 16, 2013 08:31 AM

                                                                                                                                            Swissaire - When you write "The Calphalon non stick will not work on induction, nor would much else that we saw." do you mean Calphalon anodized aluminum?

                                                                                                                                            I'm asking because there seems to be much confusion about Calphalon. I think that's because they're most well known for anodized aluminum, even though they have stainless steel pans, in both bare and non-stick coated lines, that are induction ready.

                                                                                                                                            1. re: DuffyH
                                                                                                                                              SWISSAIRE Jun 16, 2013 09:50 AM

                                                                                                                                              Good Evening;

                                                                                                                                              What we were looking for was induction-compliant, non-stick, that could also go into an oven and under a broiler. Perhaps a bit optimistic.

                                                                                                                                              We did not see any non-stick stainless products from North America. Again, this was a Birthday gift for my wife, and she is happy with our purchase. Both new pans were used again tonight, and appear sturdy and very well made.

                                                                                                                                    2. juliejulez Jun 12, 2013 10:25 AM

                                                                                                                                      I also forgot that I want a really pretty wood bowl, along these lines http://www.etsy.com/listing/115322121... They sell cheapo ones at Target but I want a nice thick handmade one like in the photo.

                                                                                                                                      Sort of along the lines of a pot... kind of.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: juliejulez
                                                                                                                                        tcamp Jun 13, 2013 06:17 AM

                                                                                                                                        That is gorgeous. I am a huge sucker for lovely, handcrafted wood items. I have a wooden trough type bowl I bought at a craft show about 20 years ago and I still get love pangs every time I use it (several times a week).

                                                                                                                                      2. 512window Jun 12, 2013 11:13 AM

                                                                                                                                        I want a replacement pan for my breadmaker. The pan, which connects to the kneading mechanism, has become worn out down there. The manufacturer has gone out of business. No one sells a replacement pans. The interwebs are strewn with people like me asking where can we find a new pan.

                                                                                                                                        So, in a few minutes, I"m going to take my perfectly working breadmaker to the e-waste recyclers.

                                                                                                                                        Pollyanna Perspective: more room in my tiny kitchen!

                                                                                                                                        1. EWSflash Jun 12, 2013 01:44 PM

                                                                                                                                          A Vitamix.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: EWSflash
                                                                                                                                            JoanN Jun 12, 2013 04:38 PM

                                                                                                                                            Go for it. After buying maybe four blenders over 45 years I finally said the hell with it and bought a refurbished Vitamix. Worth every nickel.

                                                                                                                                            1. re: EWSflash
                                                                                                                                              juliejulez Jun 13, 2013 09:23 AM

                                                                                                                                              My SO brought a Vitamix and a Dyson vacuum into our relationship. It's a toss up as to which one is the best addition, but I really do like the Vitamix, better than any blender I've ever owned, especially during the Rick Bayless COTM!

                                                                                                                                            2. flourgirl Jun 12, 2013 01:49 PM

                                                                                                                                              I don't need any pots at this point in time - but I am seriously lusting for one of these:


                                                                                                                                              1. hambone Jun 12, 2013 02:11 PM

                                                                                                                                                A nice set of copper pots and pans.

                                                                                                                                                Both because I love to cook, etc. and because then Mrs. Hambone would let me hang them from the ceiling.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: hambone
                                                                                                                                                  JoanN Jun 12, 2013 04:39 PM

                                                                                                                                                  And is Mrs. Hambone going to have to clean and polish them?

                                                                                                                                                  1. re: JoanN
                                                                                                                                                    hambone Jun 13, 2013 10:35 AM

                                                                                                                                                    "have to"?

                                                                                                                                                    You don't know Mrs. Hambone like I know Mrs. Hambone.

                                                                                                                                                2. tim irvine Jun 12, 2013 05:13 PM

                                                                                                                                                  I don't need anything and the smallish kitchen is getting a little full, but I could find room for a 3mm thick ten to twelve quart tin lined copper stockpot with cast iron handles...yeah, right.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: tim irvine
                                                                                                                                                    kaleokahu Jun 12, 2013 05:23 PM

                                                                                                                                                    Hi, Tim:

                                                                                                                                                    I have a lead for you if you don't mind applying some elbow grease. Send me your email kaleokahu@gmail.com


                                                                                                                                                  2. s
                                                                                                                                                    SwedeInEngland Jun 13, 2013 06:28 AM

                                                                                                                                                    Ball canning jars and seals (I live in England, they don't use that stuff here).

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: SwedeInEngland
                                                                                                                                                      breadchick Jun 13, 2013 05:55 PM

                                                                                                                                                      Just curious, what do they use in the UK? Not that I can foods, but I have read about canning and understand that my late grandmother canned lots of food. I just thought that was the only way to "can" foods. Thanks.

                                                                                                                                                      1. re: breadchick
                                                                                                                                                        breadchick Jun 13, 2013 06:22 PM

                                                                                                                                                        Realize that my comment may have seemed off-putting, now that I re-read it. Not in the least. I'm just wondering what kind of jars are used in the UK. Sorry for that.

                                                                                                                                                    2. t
                                                                                                                                                      Tom34 Jun 13, 2013 02:35 PM

                                                                                                                                                      A small light commercial quality "single" Panini press that gives professional results without the bulk and weight of a full size commercial unit. .

                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: Tom34
                                                                                                                                                        JoanN Jun 13, 2013 04:34 PM

                                                                                                                                                        Never understood the need for a panini press. I use a smaller cast iron skillet atop the panini in a slightly larger cast iron skillet. Foil-covered brick in the smaller pan if I need even more weight. What does a panini press do that my setup doesn't? I'm not being the least snarky. I'm really curious.

                                                                                                                                                        1. re: JoanN
                                                                                                                                                          Tom34 Jun 13, 2013 05:38 PM

                                                                                                                                                          I am not known for short answers but I would say probably nothing different & quite ingenious on your part :-)

                                                                                                                                                        2. re: Tom34
                                                                                                                                                          hambone Jun 14, 2013 03:21 PM

                                                                                                                                                          I have an (new) old fashioned Belgian waffle press.

                                                                                                                                                          It makes great pressed sandwiches and the knooks and crannies add that much more texture and crunchy bits.

                                                                                                                                                          Best grilled cheese you'll ever eat. AND it makes really good waffles.

                                                                                                                                                          1. re: hambone
                                                                                                                                                            iyc_nyc Jun 14, 2013 05:15 PM

                                                                                                                                                            Which press/make do you have, and how exactly do you make the pressed sandwiches/grilled cheese? I'm tempted to try it!

                                                                                                                                                            1. re: iyc_nyc
                                                                                                                                                              hambone Jun 17, 2013 06:59 AM

                                                                                                                                                              Nordic Ware:

                                                                                                                                                            2. re: hambone
                                                                                                                                                              Tom34 Jun 15, 2013 12:30 PM

                                                                                                                                                              Thats interesting. I have only ever seen the big commercial cast iron ones which can be had very reasonably at auction but they are big, bulky & heavy.

                                                                                                                                                              Does the hinge side open enough to fit say a fresh full size kaiser roll loaded with stuff?

                                                                                                                                                              1. re: Tom34
                                                                                                                                                                hambone Jun 17, 2013 07:01 AM

                                                                                                                                                                A thick roll is going to get squashed a lot but it would work.

                                                                                                                                                                By far the best Monte Cristo you'll ever eat.

                                                                                                                                                            3. re: Tom34
                                                                                                                                                              grayelf Jul 17, 2013 04:00 PM

                                                                                                                                                              I'd love to find a replacement for the one I have that blew a gasket (okay, a thermocoupler, prolly) and now heats up indefinitely. The wrinkle is I want a press that DOESN'T have grooves, just a smooth iron on both sides.

                                                                                                                                                            4. e
                                                                                                                                                              ellabee Jun 14, 2013 09:06 AM

                                                                                                                                                              Certainly understand the lust for a rondeau; they are super-versatile. A few months ago I had my biggest score ever on the big auction site -- a heavy (2.5mm) copper, stainless-lined 11" x 3" Bourgeat, with lid, for $150. That was the last piece of actual cooking equipment that I needed/wanted, the end of a two-year bout of cookware obsession during which I upgraded almost all the items I use regularly.

                                                                                                                                                              The only piece of equipment I can even think of that would be useful and can't easily be duplicated is a pizza stone, one that I could use on the grill as well as in the oven. And a Cambro or similar container for refrigerating dough (a la Artisan-Bread-in-5-Minutes-a-Day).

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: ellabee
                                                                                                                                                                brooktroutchaser Jun 19, 2013 09:05 PM

                                                                                                                                                                The best price I have seen for the CIA rondeau is $259 and that is a bit rich for moi. Anyone know how to buy one for less?

                                                                                                                                                              2. s
                                                                                                                                                                sueatmo Jun 23, 2013 08:21 PM

                                                                                                                                                                I think I have settled on a Sitram Profiserie saute pan, for when I replace my glasstop stove with induction. I hope that happens in the next 2 or 3 weeks.

                                                                                                                                                                I hate buying this sight unseen, but I don't know where to find one to handle. The stuff at WS or at Sur la Table is quite expensive. The Sitram is more reasonable in price.

                                                                                                                                                                Even though the Sitram is not totally multiclad, I think this pan will work for me. If I decide that it is too bulky or difficult, I'll send it back.

                                                                                                                                                                17 Replies
                                                                                                                                                                1. re: sueatmo
                                                                                                                                                                  kaleokahu Jun 23, 2013 08:49 PM

                                                                                                                                                                  Hi, Sue:

                                                                                                                                                                  I think you've made a fine choice. You new saute will have an 8mm-thick disk of aluminum to spread the heat--and ameliorate the localized effects of an induction coil.

                                                                                                                                                                  Just curious...why did you pick Profisserie over Catering?


                                                                                                                                                                  1. re: kaleokahu
                                                                                                                                                                    sueatmo Jun 23, 2013 10:17 PM

                                                                                                                                                                    http://tinyurl.com/ku32qxf Product description Sitram

                                                                                                                                                                    The catering pot has a copper disk; the Profiserie has an aluminum disk. The latter is designed to be used on induction.

                                                                                                                                                                    1. re: sueatmo
                                                                                                                                                                      kaleokahu Jun 24, 2013 07:29 AM

                                                                                                                                                                      Hi, Sue:

                                                                                                                                                                      Are you saying Catering isn't compatible with induction? I thought both were 18/10 SS clad onto the core, top & bottom.


                                                                                                                                                                      1. re: kaleokahu
                                                                                                                                                                        sueatmo Jun 24, 2013 02:33 PM

                                                                                                                                                                        It is my understanding that the Sitram Catering line is not compatible with induction.

                                                                                                                                                                        1. re: sueatmo
                                                                                                                                                                          kaleokahu Jun 25, 2013 09:45 AM

                                                                                                                                                                          Hi, Sue:

                                                                                                                                                                          This curious response from Steven Bridge at Bridge Kitchenware:

                                                                                                                                                                          "The profisserie is compatible, but lite-weight. Yes, the ferrous metals are in the aluminum core. Sitram played with making the catering line induction compatible, but they could not get it right. One shipment would come in magnetic, the next would not."

                                                                                                                                                                          Thought you might like to know.


                                                                                                                                                                          1. re: kaleokahu
                                                                                                                                                                            sueatmo Jun 25, 2013 10:05 PM

                                                                                                                                                                            Hmm. So the Prifiserie is flimsy? Lighter than a chef would like? I guess I'll find out.

                                                                                                                                                                            I'll order it as soon as we order the new Bosch induction cooktop. Which will be tomorrow, I think. I'll let you know about the pan after I order and receive it.

                                                                                                                                                                            I am very excited about this, by the way.

                                                                                                                                                                            1. re: sueatmo
                                                                                                                                                                              kaleokahu Jun 26, 2013 07:43 AM

                                                                                                                                                                              Hi, Sue:

                                                                                                                                                                              I thought it was odd that Steven Bridge considers the Profisserie lightweight. 8mm of aluminum clad in SS seems like it would be middleweight if not cruiserweight.

                                                                                                                                                                              Yes, please post a review when you can.


                                                                                                                                                                              1. re: kaleokahu
                                                                                                                                                                                sueatmo Jun 26, 2013 06:30 PM

                                                                                                                                                                                Will do.

                                                                                                                                                                                1. re: kaleokahu
                                                                                                                                                                                  sueatmo Jul 5, 2013 04:18 PM

                                                                                                                                                                                  Sitram Profiserie saute pan with lid is here.Very utilitarian, but that is not a problem for me.

                                                                                                                                                                                  It is neither lightweight nor heavweight. My old Cuisinart Everyday Stainless saute pan is heavier and really seems to be a "better" pan. The lid is far nicer too. (The Sitram lid is lightweight, but also magnetic.) (Does anyone know if the lids used on an induction have to be magnetic?)

                                                                                                                                                                                  No helper handle, but as the pan isn't frightfully heavy, I suspect this will not be a problem.

                                                                                                                                                                                  I will use it on the new cooktop when it is installed, and will write more about how it performs for me.

                                                                                                                                                                                  Handle is very fat and stable.

                                                                                                                                                                                  1. re: sueatmo
                                                                                                                                                                                    ellabee Jul 5, 2013 09:20 PM

                                                                                                                                                                                    I'm pretty sure the only magnetism that matters is in the base of the pan, in range of the induction coils.

                                                                                                                                                                                    1. re: ellabee
                                                                                                                                                                                      sueatmo Jul 6, 2013 09:45 AM

                                                                                                                                                                                      Yes, I wonder if a Sitram Catering lid would be nicer, and if it would work. Haven't looked into it though.

                                                                                                                                                                                      The Profiserie lid is a real lightweight.

                                                                                                                                                                                      1. re: sueatmo
                                                                                                                                                                                        kaleokahu Jul 6, 2013 10:28 AM

                                                                                                                                                                                        Hi, Sue:

                                                                                                                                                                                        Catering will not work on induction, according to Steven Bridge.

                                                                                                                                                                                        And no, the ferrous lid would be far too far from the coil to heat.


                                                                                                                                                                                        1. re: kaleokahu
                                                                                                                                                                                          sueatmo Jul 6, 2013 02:04 PM

                                                                                                                                                                                          I'll have to have a look at the Catering lid. I know I can't use a Catering pot.

                                                                                                                                                                      2. re: kaleokahu
                                                                                                                                                                        blastingcap Jul 2, 2013 03:11 PM

                                                                                                                                                                        I recently ordered some Sitram Profiserie and they turned out to be Prestige Pro1 pieces, and Sitram's website no longer calls anything Profiserie, either. The bottom is definitely less than 8mm, in fact definitely less than 7mm. Maybe 6mm, hard to accurately measure.

                                                                                                                                                                        1. re: blastingcap
                                                                                                                                                                          sueatmo Jul 6, 2013 09:48 AM


                                                                                                                                                                          I don't know about your experience, but yes, the Profiserie is shown on their website.

                                                                                                                                                                          What is Pro 1?

                                                                                                                                                                          1. re: sueatmo
                                                                                                                                                                            blastingcap Jul 19, 2013 12:00 PM

                                                                                                                                                                            That isn't Sitram's website. This is Sitram's website: http://www.sitram.fr/category/products/stainless-steel/professional Frieling is exclusive USA distributor or licensee of Sitram cookware. I ordered "Profiserie" pieces earlier this year and got drop-shipped some "Prestige Pro1" instead. Drop-shipped means it shipped directly from Frieling USA to my doorstep. http://en.wikipedia.org/wiki/Drop_shi...

                                                                                                                                                                            1. re: blastingcap
                                                                                                                                                                              sueatmo Aug 7, 2013 02:55 PM

                                                                                                                                                                              All I know is if I search for Sitram on Amazon, I see pots in the Catering and Profiserie line.

                                                                                                                                                                              I ordered from Amazon.

                                                                                                                                                                    2. lamb_da_calculus Jun 23, 2013 09:10 PM

                                                                                                                                                                      I want a magnetic knife strip. Or even just a double-sided magnetic strip, since it would hang in a metal locker. As it is my knives are (carefully) just lying there and I'm pretty sure it's only a matter of time before they...aren't.

                                                                                                                                                                      6 Replies
                                                                                                                                                                      1. re: lamb_da_calculus
                                                                                                                                                                        hambone Jun 24, 2013 11:41 AM

                                                                                                                                                                        You can spend more but I doubt you'll find 'em for less:


                                                                                                                                                                        1. re: hambone
                                                                                                                                                                          kaleokahu Jun 24, 2013 12:08 PM

                                                                                                                                                                          Don't do it! I bought one of these, and the magnet is so weak, a 4-inch putty knife falls right off.

                                                                                                                                                                          1. re: kaleokahu
                                                                                                                                                                            DuffyH Jun 24, 2013 06:55 PM

                                                                                                                                                                            As always, Kaleo speaks wisdom. The first rack I installed wouldn't hold even my ultra-light paring knife.

                                                                                                                                                                            I settled on a Norpro from Target, and it worked really well. My heavy forged knives held like they were glued on.


                                                                                                                                                                            1. re: DuffyH
                                                                                                                                                                              hambone Jul 2, 2013 01:34 PM


                                                                                                                                                                              I have several I got from a different tool company (Woodcraft) which I use without problem.

                                                                                                                                                                              Is your problem only with the ones from Harbor Freight?

                                                                                                                                                                              1. re: hambone
                                                                                                                                                                                DuffyH Jul 2, 2013 06:50 PM

                                                                                                                                                                                As with most kitchen tools, some are better than others. As I said, the Norpro I bought worked well.

                                                                                                                                                                        2. re: lamb_da_calculus
                                                                                                                                                                          ursroll Aug 20, 2013 04:19 PM

                                                                                                                                                                          Have you tried IKEA?

                                                                                                                                                                        3. rmarisco Jun 26, 2013 07:26 PM

                                                                                                                                                                          there's a cuisinart barbeque that's under $300 and propane fueled.. supposed to be able to take it tailgating - looks just the right size for quick grilling for 2-4 folks. I say this as dinner is a full hour later than I expected, thanks to our charcoal fueled big green egg...:((

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: rmarisco
                                                                                                                                                                            kattyeyes Jun 26, 2013 07:48 PM

                                                                                                                                                                            Hey, happy to buy you the Cuise barbecue if you'd like to trade me for your BGE, HA HA HA! ;)

                                                                                                                                                                          2. SWISSAIRE Jul 2, 2013 09:22 PM

                                                                                                                                                                            Nothing more.

                                                                                                                                                                            Have all I need for now.

                                                                                                                                                                            Cheers All.

                                                                                                                                                                            1. d
                                                                                                                                                                              DatatheAndroid Jul 10, 2013 04:55 PM

                                                                                                                                                                              Well if you had asked me this a week ago I would have said I wanted a Le Creuset Dutch oven, but I just purchased an enameled cast-iron 9 1/2 quart oval French oven in Fennel. I paid $229 for it on Amazon. I hope that I won't regret it. Right now I really want a waffle maker. I've looked at the All-Clad waffle makers, but with that price tag you really shouldn't have any problems with it IMHO. So I've thought about getting a cheap one, like the Procter-Silex Belgian waffle maker, or the Hamilton Beach mess free Belgian style waffle maker. I also intend to purchase the Final Touch electric ebelskiver maker. And I would love to get a good crepe pan in the future. But I really need some good quality pots and pans. I only have a few pieces, and they are all the really crappy kind that I purchased from Walmart. It's one reason why I have not cooked a lot in a few years.

                                                                                                                                                                              21 Replies
                                                                                                                                                                              1. re: DatatheAndroid
                                                                                                                                                                                Tom34 Jul 10, 2013 05:30 PM

                                                                                                                                                                                Those big old heavy iron electric commercial waffle makers can be had at auction pretty cheap sometimes. My brother in law got one for under $50.00. Takes a few minutes to warm up but with the right waffle mix his taste just like at a restaurant.

                                                                                                                                                                                1. re: Tom34
                                                                                                                                                                                  DatatheAndroid Jul 10, 2013 07:25 PM

                                                                                                                                                                                  That's a great tip, thanks a lot. :) I just bought the Hamilton Beach waffle maker, but I'll remember that for future reference.

                                                                                                                                                                                2. re: DatatheAndroid
                                                                                                                                                                                  kattyeyes Jul 10, 2013 07:29 PM

                                                                                                                                                                                  You won't regret your Le Creuset Dutch oven. It was one of my most memorable presents EVAH!

                                                                                                                                                                                  I also want these herb snips. I should buy them while it's summer and I have plenty of snipping to do. :)


                                                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                                                    DatatheAndroid Jul 10, 2013 08:10 PM

                                                                                                                                                                                    It's not so much the oven itself that I am worried I will regret, I have heard wonderful things about Le Creuset's products, but I'm worried that the deal I got was too good. I paid $229 for a French oven that costs $380 on Le Creuset's website. I'm not sure how much the oven would cost in one of their outlet stores. The seller on Amazon had excellent feedback all across the board, but I'm still worried that I'll be ripped off. Hopefully I am just being overly paranoid. Im glad to hear you loved your oven, I can't wait to get mine. I also bought a Le Creuset casserole dish from Williams Sonoma on sale, but I haven't had a chance to use it yet.

                                                                                                                                                                                    1. re: DatatheAndroid
                                                                                                                                                                                      kattyeyes Jul 11, 2013 04:44 AM

                                                                                                                                                                                      Ah, gotcha. I hope it's just paranoia. You will enjoy it come winter and fall especially. :)

                                                                                                                                                                                      1. re: kattyeyes
                                                                                                                                                                                        DatatheAndroid Jul 15, 2013 01:38 PM

                                                                                                                                                                                        Thanks I appreciate it. I just got my French oven today, and so far so good. I haven't used it yet, but I'm looking forward to it. I think you're right, I decided that I wanted one after I kept making a beef stew, that I jokingly called it borscht because that's what I originally intended to make. I may try to make a baked good in the oven for my family reunion, but we'll see.

                                                                                                                                                                                        1. re: DatatheAndroid
                                                                                                                                                                                          kattyeyes Jul 15, 2013 01:50 PM

                                                                                                                                                                                          No knead bread for sure! But only if you're not where it's 90 degrees + as it is in my neck o'the woods. :)

                                                                                                                                                                                          1. re: kattyeyes
                                                                                                                                                                                            DatatheAndroid Jul 16, 2013 01:29 PM

                                                                                                                                                                                            Unfortunately, that is exactly where I am. It's 87 degrees today, but normally it is hotter. I want to make no knead bread eventually, but not now. I may try to make a dessert first, not only am I a pig when it comes to sweets, but I wanted to make something for our family reunion on Sunday. This oven is the right size for that, but it may be too big for normal use for me. I may look into buying a new one, I just need to determine what would be a good size.

                                                                                                                                                                                            1. re: DatatheAndroid
                                                                                                                                                                                              kattyeyes Jul 16, 2013 03:05 PM

                                                                                                                                                                                              I wholeheartedly suggest some sort of cool dessert with no-bake components for this Sunday. This is the wrong weekend to break in your DO if you're remotely in my neck o'da woods. But no-knead bread on a cooler day? No question. ;)

                                                                                                                                                                                              1. re: kattyeyes
                                                                                                                                                                                                DatatheAndroid Jul 16, 2013 03:24 PM

                                                                                                                                                                                                Unfortunately the family reunion is two and a half hours away from where I am currently living, so I probably will not take anything homemade. We'll probably just buy something when we get there. I've been researching some recipes that I want to try for when it gets cooler, no knead bread is on the list. I've also got a list of about 30-40 cookbooks that I want to buy as well.

                                                                                                                                                                                                1. re: DatatheAndroid
                                                                                                                                                                                                  kattyeyes Jul 16, 2013 03:40 PM

                                                                                                                                                                                                  I hear you. Too hot to think these days. You'll want to try Bolognese in your DO when the weather cools, too. And some sort of braised chicken, no doubt.

                                                                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                                                                    DatatheAndroid Jul 17, 2013 12:35 PM

                                                                                                                                                                                                    You're right. Braising a chicken is one of the 1st things I thought of. I forgot about Bolognese, I'll have to add it to my recipe list. Thanks. :)

                                                                                                                                                                                    2. re: kattyeyes
                                                                                                                                                                                      c oliver Jul 16, 2013 04:32 PM

                                                                                                                                                                                      I just use a knife. One trick ponies have never turned me on.

                                                                                                                                                                                      1. re: c oliver
                                                                                                                                                                                        Chemicalkinetics Jul 16, 2013 05:58 PM

                                                                                                                                                                                        At least an one-trick pony can do one thing right. There are "no trick ponies".

                                                                                                                                                                                        1. re: Chemicalkinetics
                                                                                                                                                                                          c oliver Jul 16, 2013 06:11 PM

                                                                                                                                                                                          Excellent point! I DID get rid of my garlic press recently when I found out I could get a better result with my microplane grater. But that's a different thread :)

                                                                                                                                                                                          1. re: c oliver
                                                                                                                                                                                            DuffyH Jul 16, 2013 08:30 PM

                                                                                                                                                                                            c.o. -

                                                                                                                                                                                            I've been using a knife. Never thought of using a Microplane. Which size do you use, and how do you protect your fingers?

                                                                                                                                                                                            1. re: DuffyH
                                                                                                                                                                                              c oliver Jul 16, 2013 08:35 PM

                                                                                                                                                                                              I only have one MP - maybe 1" or more across. I 'protect' my fingers by not trying to use every bit :)

                                                                                                                                                                                              1. re: c oliver
                                                                                                                                                                                                DuffyH Jul 16, 2013 08:40 PM

                                                                                                                                                                                                Is it the zester, with rolled edges?


                                                                                                                                                                                                1. re: DuffyH
                                                                                                                                                                                                  c oliver Jul 16, 2013 08:43 PM

                                                                                                                                                                                                  Yeah,that's pretty much it. But mine may be a little wider (I use it for cheese also) and mine doesn't have that cute green handle :)

                                                                                                                                                                                                  1. re: c oliver
                                                                                                                                                                                                    DuffyH Jul 16, 2013 09:07 PM

                                                                                                                                                                                                    Cool! I'll try it out soon. I've had a love/hate relationship with my garlic press and finally just quit using it unless I need smashed garlic.

                                                                                                                                                                                                    I've got 3-4 Microplanes, all different sizes, but most of them don't really work well enough, the veggie shreds disintegrate in my recipes, and cheese just clumps together. I do love my rasp grater, though, it's perfect for zesting lemons and limes, and grating ginger. It has the cute green handle, too. So stylish!

                                                                                                                                                                                            2. re: c oliver
                                                                                                                                                                                              DuffyH Aug 7, 2013 07:53 PM

                                                                                                                                                                                              c -

                                                                                                                                                                                              Finally took your advice and used my Microplane rasp grater last night on garlic for garlic bread. Wow! It's as easy to use for this task as a garlic press, just as fast, but much easier to clean. And it grates a lot of other things, too. I threw away my 3rd (and last) garlic press months ago, and as I noted earlier, have been using my knife. The MP is light-years ahead of mincing with a knife. Color me converted!

                                                                                                                                                                                              Thanks for the tip. :)

                                                                                                                                                                                    3. fldhkybnva Jul 10, 2013 05:32 PM

                                                                                                                                                                                      I have pretty basic requests - more cast iron pans in different sizes other than my large 12", a heavy dutch oven and a new Chef's knife. The current knife really needs to be retired.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                        Tom34 Jul 10, 2013 09:23 PM

                                                                                                                                                                                        Yard sales & Craigslist for the cast, as some people just don't understand what they have or whats its worth. Tojiro DP is some pretty darn cheap sharp assed stuff. I keep my Wusthof classics for brute work but the Tojiro's are frightening sharp.

                                                                                                                                                                                        1. re: Tom34
                                                                                                                                                                                          fldhkybnva Jul 11, 2013 10:57 AM

                                                                                                                                                                                          Great idea on the Craiglist or I guess even ebay for cast iron.

                                                                                                                                                                                      2. c
                                                                                                                                                                                        CaliforniaJoseph Jul 15, 2013 02:41 PM

                                                                                                                                                                                        A copper cataplana please Santa!

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: CaliforniaJoseph
                                                                                                                                                                                          kaleokahu Jul 15, 2013 04:15 PM

                                                                                                                                                                                          Hi, Joseph:

                                                                                                                                                                                          There are some on eBay right now. Try also: http://www.spanishtable.com/mm5/merch...


                                                                                                                                                                                          1. re: kaleokahu
                                                                                                                                                                                            CaliforniaJoseph Aug 21, 2013 01:06 AM

                                                                                                                                                                                            I know. Please don't draw foodie attention - I would like to win an auction before I die. :)

                                                                                                                                                                                            1. re: CaliforniaJoseph
                                                                                                                                                                                              kaleokahu Aug 21, 2013 09:36 PM

                                                                                                                                                                                              Hi, Joseph:

                                                                                                                                                                                              The good news for used cataplana shoppers is that they're often called something completely different (and wrong). Unlike the grades of copper I like to buy, I seem to see these even in antique shops/stalls. Last month I saw THREE in the same shop, and at good prices.

                                                                                                                                                                                              Don't give up.


                                                                                                                                                                                          2. re: CaliforniaJoseph
                                                                                                                                                                                            kaleokahu Aug 23, 2013 08:35 PM

                                                                                                                                                                                            E, Joseph, Aloha:

                                                                                                                                                                                            I have a cataplana for you. Please contact me at kaleokahu@gmail.com


                                                                                                                                                                                          3. k
                                                                                                                                                                                            kimbers324 Jul 17, 2013 02:13 PM

                                                                                                                                                                                            Thanks to the Cookware forum, I now want an end grain Boos 20 x 15 x 2.25 cutting board. Just not sure about maple or cherry :-).

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: kimbers324
                                                                                                                                                                                              DatatheAndroid Jul 17, 2013 03:00 PM

                                                                                                                                                                                              You should get both, if you can find a good deal.

                                                                                                                                                                                              1. re: kimbers324
                                                                                                                                                                                                DuffyH Jul 17, 2013 06:35 PM

                                                                                                                                                                                                Kimber -

                                                                                                                                                                                                <Just not sure about maple or cherry>

                                                                                                                                                                                                What do your countertops look like; do they tend to warm or cool tones? Do you want the board to contrast or blend in? Answer those and your decision is made.

                                                                                                                                                                                                1. re: kimbers324
                                                                                                                                                                                                  Chemicalkinetics Jul 17, 2013 07:53 PM

                                                                                                                                                                                                  It depends which looks you prefer. They are both very acceptable for cutting board. If you really don't care, then I will say that maple is a bit more standard is a bit cheaper.

                                                                                                                                                                                                  1. re: kimbers324
                                                                                                                                                                                                    kaleokahu Jul 17, 2013 08:04 PM

                                                                                                                                                                                                    Hi, Kimbers:

                                                                                                                                                                                                    Be different. Cherry. See if Boos will (oops) cherry-pick you
                                                                                                                                                                                                    pieces of "curly" cherry so there's figure in the wood around the edges.


                                                                                                                                                                                                  2. f
                                                                                                                                                                                                    foiegras Jul 18, 2013 01:57 PM

                                                                                                                                                                                                    I've asked for paring knives for my birthday ... otherwise, I think I'm set.

                                                                                                                                                                                                    1. d
                                                                                                                                                                                                      DatatheAndroid Jul 26, 2013 09:47 AM

                                                                                                                                                                                                      Right now I really need a good knife set. Or I may buy a few knives that are not in a set. I do not have any opinions about different brands right now, but I do know that I want to purchase forged knives only, and a magnetic strip to store the knives.

                                                                                                                                                                                                      1. fldhkybnva Aug 8, 2013 06:18 AM

                                                                                                                                                                                                        After a summer of fighting with my current knives and having limited restrain in buying meat in bulk, my wish list now desperately includes a knife set and a Food Saver.

                                                                                                                                                                                                        29 Replies
                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                          Chemicalkinetics Aug 8, 2013 06:26 AM

                                                                                                                                                                                                          I wonder if Food Saver really saves money. Those things (and the bags) are not cheap.

                                                                                                                                                                                                          1. re: Chemicalkinetics
                                                                                                                                                                                                            DuffyH Aug 8, 2013 06:57 AM

                                                                                                                                                                                                            IME they're not helpful, cost-wise. We had one many years ago and found that it really works no better than traditional wrapping methods while costing significantly more.

                                                                                                                                                                                                            For short-term (up to 3 months) freezer storage, a zip bag works just as well. For longer storage, wrap the item in plastic wrap, then place it in a zip bag. We always remove as much air as possible from our zip bags.

                                                                                                                                                                                                            FWIW, when we had a large freezer we used to buy sides of beef from a local farmer. He'd wrap all the cuts in plastic wrap + butcher's paper. Even 9 months later there would not be any sign of freezer burn.

                                                                                                                                                                                                            1. re: DuffyH
                                                                                                                                                                                                              fldhkybnva Aug 8, 2013 07:23 AM

                                                                                                                                                                                                              Thanks for the info. I triple wrap (plastic wrap, freezer paper, foil, then in a plastic bag) so should be good it seems. We don't have a chest freezer but the freezer is pretty full with meat so I assume it stays pretty cold. It's good to know they last a while as I always feel rushed to use the meat even though it's meant to last a while.

                                                                                                                                                                                                              1. re: DuffyH
                                                                                                                                                                                                                kaleokahu Aug 8, 2013 09:19 AM

                                                                                                                                                                                                                Hi, Duffy:

                                                                                                                                                                                                                I think it's hard to argue that the FS is economical, but I disagree a bit about longevity in the freezer. IME, irregularly-shaped things tend to last a lot longer when vacuum-sealed. Things like fish fillets and bacon do not last very long in zippies, a little longer when wrapped, but a really long time under vacuum.

                                                                                                                                                                                                                Zippies work OK, but I get a fair number of leakers (air in and thawing food out), and you can rarely get all the air out.

                                                                                                                                                                                                                I also find occasional use for the solid containers, e.g., marinating, keeping chips crisp, etc.

                                                                                                                                                                                                                I have the same kind of Love-Hate relationship with my FS as I do my Cuisinart--I'd rather not use it because of the hassle factor.


                                                                                                                                                                                                                1. re: DuffyH
                                                                                                                                                                                                                  JoanN Aug 8, 2013 04:08 PM

                                                                                                                                                                                                                  Maybe your butcher had a secret touch, but I find a HUGE difference in foods that have been sealed in the FoodSaver and those that have been stored in baggies, even if they've been wrapped in plastic wrap first and I've sucked the air out of the Ziploc with a straw.

                                                                                                                                                                                                                  Food I've stored in a Ziploc for any longer than a month or two invariably gets freezer burn, whereas I've had meat hold for nearly a year under a vacuum seal and remain in good condition. And I notice an equally impressive difference in the storage longevity of nuts, chocolates and dried fruit.

                                                                                                                                                                                                                  I haven't done the math, but with the FoodSaver I can buy in bulk at Costco and save not only on the cost of the food but on the cost of the gas. Although I'm not exactly thrilled with my model of FoodSaver and I think the brand does have some quality issues, I'd never want to be without a vacuum sealer again.

                                                                                                                                                                                                                  1. re: JoanN
                                                                                                                                                                                                                    DuffyH Aug 8, 2013 06:03 PM

                                                                                                                                                                                                                    Joan, I don't argue that the FS doesn't preserve things very well. It does. IME, we saw little to no difference in food quality, especially in the short-term.

                                                                                                                                                                                                                    Buying in bulk is something else. I think in order to gain the greatest value from a FS, one needs a freezer larger than the ones found in fridge/freezer combo units. Without a large freezer, we now rarely see anything more than 2 months old, with most food consumed within 1 month, rendering the FS not cost effective.

                                                                                                                                                                                                                    I don't think my butcher had a secret touch, he used plastic wrap followed with freezer paper. All steaks were well wrapped, as butchers tend to be generous with the paper. Best cows we ever had. This is the way independent butchers have been wrapping meat for many years. People were buying and freezing sides of beef long before the FS came along. I don't recall a lot of freezer burn at Mom's table.

                                                                                                                                                                                                                    1. re: DuffyH
                                                                                                                                                                                                                      Chemicalkinetics Aug 8, 2013 06:12 PM

                                                                                                                                                                                                                      <Without a large freezer, we now rarely see anything more than 2 months old,>

                                                                                                                                                                                                                      That is the thing. Also it is the competition factors between food saving from buying in bulk vs cost maintenance for Food Saver. How much money will I save by buying tons of pork vs How much money will I need to spend on Food Saver.

                                                                                                                                                                                                                      I don't buy my meat in bulk because I don't have the freezer space and more importantly I cannot predict my habits >3 months down the road.

                                                                                                                                                                                                                      1. re: Chemicalkinetics
                                                                                                                                                                                                                        Tom34 Aug 9, 2013 09:39 AM

                                                                                                                                                                                                                        Your right in that there are many factors that determine cost effectiveness of vacuum sealing. Freezer space , number of mouths to feed, cost of gas & distance to store & time to make frequent trips to the store being just a few.

                                                                                                                                                                                                                        My primary use of the vacuum sealer is for very high quality expensive items that I have to buy in bulk from high end purveyors either because they are MUCH cheaper than local supermarkets or in most cases not available at the local supermarket. Some examples are #1 grade tuna, top quality shell fish, dry aged beef sub primals & Berkshire pork chops.

                                                                                                                                                                                                                        1. re: Tom34
                                                                                                                                                                                                                          Chemicalkinetics Aug 9, 2013 12:15 PM

                                                                                                                                                                                                                          <My primary use of the vacuum sealer is for very high quality expensive items that I have to buy in bulk from high end purveyors >

                                                                                                                                                                                                                          That makes perfect sense. Thanks.

                                                                                                                                                                                                                    2. re: JoanN
                                                                                                                                                                                                                      Tom34 Aug 9, 2013 09:11 AM


                                                                                                                                                                                                                      I have 2 of the original Italian made Foodsavers from the 1980's. They were enormously expensive back then and very well built. The money went into the 3 key parts to any vacuum sealing machine: (the pump, transformer & heat sealing bar.) They weigh about 3 times as much as today's big box store machines. Pump flushes with warm water & sealing bar burns through grease coated bags every time. They were designed for high volume use & unlike today's throwaways, they are repairable & all the replacement parts are still available from Thom Dolder @ Professional Marketing Group. The machines can be had on EBAY in mint condition for between $50 - $100.

                                                                                                                                                                                                                      As far as bags go, at the webrestaurantstore, when bought in 100 count, including shipping, 3.5 mil Vacmaster vacustrip pint bags are about .15 cents ea, quart bags are about .19 cents ea and gallon bags are about .25 cents ea. In 300 count, they are about 1 cent per bag cheaper. From what I have seen, these prices are about 50% cheaper than Costco & Sam's club bags and about 75% cheaper than the rolls. I keep a roll around for odd sized stuff but have found the pint, quart & gallon bags cover 90% of my needs with the quart bag being the go to. Rolls also make your sealing bar work twice.

                                                                                                                                                                                                                      High quality Ziplock "FREEZER" bags are not much cheaper, if any, than the above vacuum sealer bags and IMHO don't work nearly as well as vacuum sealing. One thing that helps is holding all but the top of the Ziplock bag under water which forces out most of the air.

                                                                                                                                                                                                                      Heavy commercial plastic wrap & butcher "peach" paper: Prior to vacuum sealing, I used this combination. My experience is that it works well for the short term but not so well for the long term. A year plus with the foodsaver, about 3 months with the other methods. I still pre-wrap shell fish & bone in beef with the peach paper to keep the sharp edges from puncturing the vacuum sealer bags.

                                                                                                                                                                                                                      1. re: Tom34
                                                                                                                                                                                                                        JoanN Aug 9, 2013 03:36 PM

                                                                                                                                                                                                                        This is tremendously helpful, Tom, as my four-year-old FoodSaver is beginning to act up and I'm sure will have to be replaced sooner rather than later.

                                                                                                                                                                                                                        I just went over to Ebay to see what I could find, but there are so many different model numbers I don't know how to distinguish the older Italian made ones from the '80s from the newer, less well made ones. Can you give me any tips in this regard? Perhaps model numbers or links to photos?

                                                                                                                                                                                                                        Also, do the older FoodSavers have the accessory port for sealing Ball jars? I really like that feature and use it often but would give it up if I had to for a sturdy machine that would last me for a while.

                                                                                                                                                                                                                        (As an aside, I have a Kitchen Aid stand mixer from the early '80s that once walked itself off the kitchen counter when I wasn't paying attention. It got a very slight dent in the housing and didn't stop working for a second, so I'm always recommending that people shop on Ebay for the older models that were made the way appliances used to be made.)

                                                                                                                                                                                                                        1. re: JoanN
                                                                                                                                                                                                                          Tom34 Aug 10, 2013 11:26 AM

                                                                                                                                                                                                                          Hi Joan,

                                                                                                                                                                                                                          There are currently a couple on ebay.....type "Foodsaver", then check used box .....it comes up pretty quickly.....Item number 251296887519.....seller Tinamaye68

                                                                                                                                                                                                                          These machines were sold for years and there are usually always a few on ebay. Back when these machines were made, the bags were enormously expensive and often times when the free bags were gone, the machine went on a shelf and rarely got used again. Zoom in on pictures looking for damage and burnt (dark brown sealing bar cover). If its has a dark brown line or is badly wrinkled that indicates heavy use.

                                                                                                                                                                                                                          The most common repair for these machines is replacing the rubber pads that clamp down on the bags. Thom Dolder at Professional Marketing Group has them for about $15.00.
                                                                                                                                                                                                                          To clean and lube the pump a little Armor All and warm water in the jar port does the trick.

                                                                                                                                                                                                                          Thom Dolder bought the patent for these machines back when Tila switched to the cheaper channel machines. He sold them under the name Vacupack. His web page with pictures is at www.pmgquality.com. On that page there are several machines, its the 2nd from the top. In the paragraph next to the pictures you can click on parts and you will see the pad kit $15.00. Above the first machine there is a category section, click on "Nozzle" style and the 3 generations of this machine will come up along with trouble shooting instructions. Going through his site you should also be able to find an old video where he shows the machine in operation.

                                                                                                                                                                                                                          1. re: Tom34
                                                                                                                                                                                                                            JoanN Aug 10, 2013 12:26 PM

                                                                                                                                                                                                                            Thanks, again, Tom. That one you linked to looks pretty good, although I'm not figuring out how to zoom in (not a big Ebay buyer, can you tell?). Quick question, though, before I pull the trigger (and for $40, I'm willing to take a chance). I can't tell whether or not you can use the rolls for the this machine that you do with the newer ones. Can the rolls be stored in the machine itself? If not, can you seal one end of a cut bag before inserting the food and vacuum sealing the other end?

                                                                                                                                                                                                                            1. re: JoanN
                                                                                                                                                                                                                              Tom34 Aug 10, 2013 12:48 PM

                                                                                                                                                                                                                              These machines will work with any of the home machine bags & one roll fits in the machine. Yes you can cut and seal one end, fill, vacuum & then seal the other end.

                                                                                                                                                                                                                              The best "High Quality" 3.5 ml bags or rolls that I have seen are the "Vacustrip". They have a strip of mesh running down the center on one side that allows air to be drawn from the bottom of the bag.

                                                                                                                                                                                                                              A cheaper version is called full mesh. I think its thinner and has a full width mesh on one side of the bag.

                                                                                                                                                                                                                              To see the machine in operation, google ....."Vacupack Thom Dolder" ........ several videos out there.

                                                                                                                                                                                                                              A good read about the evolution of vacuum sealers can be found by googling......"Food Saver History, PMG" ......an ebay article (History, Origin, buying a home style vacuum packer) should be the first thing that comes up. Very interesting.

                                                                                                                                                                                                                              1. re: Tom34
                                                                                                                                                                                                                                JoanN Aug 10, 2013 12:50 PM

                                                                                                                                                                                                                                Can't tell you how much I appreciate this, Tom. Thanks again.

                                                                                                                                                                                                                                1. re: JoanN
                                                                                                                                                                                                                                  Tom34 Aug 10, 2013 01:24 PM

                                                                                                                                                                                                                                  Any time Joan, let me know how things work out.

                                                                                                                                                                                                                                  1. re: Tom34
                                                                                                                                                                                                                                    JoanN Aug 10, 2013 02:40 PM

                                                                                                                                                                                                                                    I decided to go for it. Even with half again as much for shipping, it's still less than half the newer models that are neither fully cleanable nor have replaceable parts. If it lasts no longer than my old one, I'll still be ahead. Should have it within a couple of weeks and will let you know how it goes once I've had a chance to give it a good run. Yet again, thank you, Tom.

                                                                                                                                                                                                                                    1. re: JoanN
                                                                                                                                                                                                                                      Tom34 Aug 10, 2013 03:28 PM

                                                                                                                                                                                                                                      Any time Joan. Do check Thom's video's on operation as some care must be given when lining up the bottom edge of the bag under the bottom edge of the brown nozzle. I also sit a pie pan in front of the machine to hold the filled bag up so it is about the same height as the brown nozzle. After a little practice you will get everything down.

                                                                                                                                                                                                                                      Follow Thom's trouble shooting guide for any problems. Seems the most common problem is bad pads from improper storage which is easily fixed for about $15.00.

                                                                                                                                                                                                                                      1. re: Tom34
                                                                                                                                                                                                                                        JoanN Aug 18, 2013 03:23 PM

                                                                                                                                                                                                                                        Ha! Received the Tilia FoodSaver I bought on Ebay and it wasn’t working. Came back to re-read your posts and to look again at Thom Dolder’s site. The machine I bought seems to be a bit different from the one he refers to on his Web site (couldn’t remove the nozzle, for example, or locate the plug he refers to), but I’m a scuba diver and am well supplied with silicone grease so I tried lubricating the pads. Voila! The machine worked like a charm. In fact, it worked so well, I tried lubricating the pads on my V3825 model that was acting sluggish and I am now the proud owner of two FoodSavers. Gave passing thought to returning the one I just bought, but decided against it. I’m sure the newer model will poop out again sooner rather than later. The silicone trick won’t work indefinitely, and the pads on that one aren’t replaceable. I’m keeping the older one in reserve, especially since I bought it at quite a good price. Wouldn’t/couldn’t have done it without you, Tom. Yet once more, thanks.

                                                                                                                                                                                                                                        1. re: JoanN
                                                                                                                                                                                                                                          rasputina Aug 19, 2013 07:26 AM

                                                                                                                                                                                                                                          Thanks for posting about the silicone grease!

                                                                                                                                                                                                                                          1. re: JoanN
                                                                                                                                                                                                                                            Tom34 Aug 20, 2013 06:57 AM

                                                                                                                                                                                                                                            Glad everything worked out for you. I am curious how you got another machine and which one it is. When Tila switched from the original nozzle design to the more user friendly channel design there was a lengthy run of well made channel machines that were repairable and the early ones may have been made in Italy. I think they were called Foodsaver II and later went by several different names. Thom Dolder has a picture of 2 of them on his site under the nozzle models.

                                                                                                                                                                                                                                            1. re: Tom34
                                                                                                                                                                                                                                              JoanN Aug 20, 2013 07:37 AM

                                                                                                                                                                                                                                              I bought the one on Ebay that you referred to in your post above. It may be one of the earlier (if not earliest) nozzle models. It looks like the first nozzle model pictured on Thom's Web site (photo below is from his Web site and is what mine looks like), but I'm not finding any way to remove the nozzle and I'm not finding a bottom plug at all. On the bottom of the machine it says "Model: Foodaver TM, Patent: Pend Made in Italy." Since I can neither remove the nozzle nor clean the plug, it might not be quite as repairable as I had hoped it would be. But for the time being at least, lubricating the pads did the trick and the rest of the machine seems to be in very good condition.

                                                                                                                                                                                                                                              1. re: JoanN
                                                                                                                                                                                                                                                Tom34 Aug 20, 2013 06:56 PM

                                                                                                                                                                                                                                                If the picture you posted is what you received, you got the original Joan. The flat nozzle (about 1 1/2 inches x 1 1/2 inches) has a hollow stem about 1/2 inch diameter x 1/2 inch long. On this stem is an rubber "O" ring which has probably seized its self to the female fitting the stem fits into. Turning the nozzle side to side should free it up. Then pull up while continuing turning side to side. Once out, you can lube the "O" ring or replace it with a #7 "O" ring (1/2" outside diam / 3/8 inside diameter x 1/16 thick) I think I paid about $2.50 for a 10 pack at Home Depot. Lube with the silicone before putting the stem back in.

                                                                                                                                                                                                                                                If you flip the machine over, in the center of the bottom, you will see a round indent in the center. If you pinch the center part of this indent with your fingers and turn the plug it should come out. Thom's parts web site has a picture of this plug. On Top of the plug is an umbrella (White) gear which separates liquid from the air and allows the liquid to drop out. This will also come out to be cleaned. It can also be seen on Thom's parts web site. Look carefully at this umbrella gear for a grove that matches a raised line in the plug hole. It only goes in one way and the raised line goes in the groove.

                                                                                                                                                                                                                                                A little of your silicone does wonders on all seals. You can also flush the pump by, switching the knob to canister, pushing down on the pump switch to run the pump and "Trickling" a few drops at a time of warm water in the canister port. After a 1/2 a shot glass or so, you can start adding "Armor All" silicone in the same manner which will lube the pump after cleaning. NOTE: Place a towel under the machine when doing the above procedure.

                                                                                                                                                                                                                                                One thing you will find with this machine is it has a real seal bar and not just a wire and will seal (Melt together) bag material coated with animal fat like it was not there. After the initial seal, I often pull the bag out about a 1/4 inch and push the handle back down & seal it again as it only takes 3 seconds. Hundreds of bags bounced around the freezer and not one seal failure to date.

                                                                                                                                                                                                                      2. re: DuffyH
                                                                                                                                                                                                                        Chemicalkinetics Aug 8, 2013 06:11 PM

                                                                                                                                                                                                                        <For short-term (up to 3 months) freezer storage, a zip bag works just as well. For longer storage, wrap the item in plastic wrap, then place it in a zip bag. We always remove as much air as possible from our zip bags. >

                                                                                                                                                                                                                        I think that is where I was coming from. Maybe it is just me. I rarely bring things which will last more than 3 months in the freezer. If they are, then those are not items which I can use a Food Saver anyway. For example, I have a few small containers of home made chicken stock in the freezer for more than 3 months -- but they don't need Food Saver anyway.

                                                                                                                                                                                                                        <Even 9 months later there would not be any sign of freezer burn.>

                                                                                                                                                                                                                        That is actually opposite from where I am coming. Even if I have freezer burns, they are usually very minor and I can just trim them off. I bet the cost is minimal compared to what Food Saver can do.

                                                                                                                                                                                                                        1. re: Chemicalkinetics
                                                                                                                                                                                                                          DuffyH Aug 8, 2013 06:15 PM


                                                                                                                                                                                                                          <Even if I have freezer burns, it is usually very minor and I can just trim them off. I bet the cost is minimal compared what Food Saver can do.>

                                                                                                                                                                                                                          There's that, too. Good point.

                                                                                                                                                                                                                          I normally reduce my stock, then freeze in ice cube trays, transferring the frozen cubes to a zip bag. It's an extra step, but it sure saves room in my freezer.

                                                                                                                                                                                                                          1. re: DuffyH
                                                                                                                                                                                                                            kaleokahu Aug 8, 2013 08:29 PM

                                                                                                                                                                                                                            Hi, Duffy:

                                                                                                                                                                                                                            Do you find that you use stock in ice-cube quantities? Doesn't the surface of the cube sublimate and get hoary/frosty? The same thing happens with pesto in cubes if you don't use them quickly.

                                                                                                                                                                                                                            My preference is to freeze 1-3 cups initially in a small plastic tub, and then vacuum seal the resulting hockey puck.


                                                                                                                                                                                                                            1. re: kaleokahu
                                                                                                                                                                                                                              JoanN Aug 9, 2013 05:41 AM

                                                                                                                                                                                                                              I find the same thing with cubes. I generally freeze stock in 1-cup portions either in an oblong glass container or in a Ziploc placed flat on a baking sheet. Once frozen, they are vacuumed. They stack better that way and help me keep my freezer more organized. I do, however, freeze pesto and citric juices in cubes and just deal with the frost and bulkiness.

                                                                                                                                                                                                                              1. re: JoanN
                                                                                                                                                                                                                                DuffyH Aug 9, 2013 08:07 AM


                                                                                                                                                                                                                                I've frozen stock flat in 1 qt. ziplocs before and it works well. My problem is that I usually don't need a full bag, and I'd end up not using half the stock. I hate waste, so switched to the reduction-cube method.

                                                                                                                                                                                                                                Like you, I just deal with the frost on pesto cubes.

                                                                                                                                                                                                                              2. re: kaleokahu
                                                                                                                                                                                                                                DuffyH Aug 9, 2013 08:03 AM

                                                                                                                                                                                                                                Hey Kaleo,

                                                                                                                                                                                                                                Cooking for two as I normally do, I often use just a few cubes. Also, since they're concentrated (I reduce the stock before freezing), I know that 2 cubes + 1/2 cup water = 1 cup stock.

                                                                                                                                                                                                                                They do get frosty, but it doesn't seem to affect the finished dish. This may be because I use them up pretty quickly. This goes back to cooking for two. If I wanted to have homemade stock on hand at all times, it would be all chicken, all the time for us.

                                                                                                                                                                                                                    3. Ruthie789 Aug 9, 2013 03:20 PM

                                                                                                                                                                                                                      I quite like all the Creuset pots and am partial to the mustard coloured line. I also like Emile Henri cookware.

                                                                                                                                                                                                                      1. k
                                                                                                                                                                                                                        Kontxesi Aug 19, 2013 06:30 AM

                                                                                                                                                                                                                        I am currently in desire of a good chef's knife, primarily. Also 3-qt and 1.5-qt Multiclad Pro saucepans. (Or even just a lid for my old 3-qt Revere Ware would be fantastic.)

                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                          swoll50 Aug 19, 2013 10:42 AM

                                                                                                                                                                                                                          I want a looftlighter for the grill

                                                                                                                                                                                                                          1. s
                                                                                                                                                                                                                            sueatmo Aug 19, 2013 04:15 PM

                                                                                                                                                                                                                            I want an induction capable Windsor pan. So far I've only been able to locate an All Clad model. Surely there is another or two to purchase somewhere?

                                                                                                                                                                                                                            18 Replies
                                                                                                                                                                                                                            1. re: sueatmo
                                                                                                                                                                                                                              kaleokahu Aug 19, 2013 06:17 PM

                                                                                                                                                                                                                              Hi, Duffy:

                                                                                                                                                                                                                              I used a Gaillard Windsor last night to reduce 6 pints of blackberry pancake and waffle syrup. Starts boiling at the wall before the floor.

                                                                                                                                                                                                                              You have seen this, right? http://www.amazon.com/Demeyere-Atlantis-2-6-Quart-Conical-Sauteuse/dp/B000GT6BP8

                                                                                                                                                                                                                              And this: http://www.debuyer.com/product.php?id...

                                                                                                                                                                                                                              And this: Cuisinart 714-18 Chef’s Classic Stainless 2-Quart Windsor Pan


                                                                                                                                                                                                                              1. re: kaleokahu
                                                                                                                                                                                                                                SWISSAIRE Aug 19, 2013 06:25 PM

                                                                                                                                                                                                                                Hi K -

                                                                                                                                                                                                                                That's - not - copper - but ( gasp ) - stainless - steel !

                                                                                                                                                                                                                                1. re: SWISSAIRE
                                                                                                                                                                                                                                  kaleokahu Aug 19, 2013 06:32 PM

                                                                                                                                                                                                                                  Hi, Robert:

                                                                                                                                                                                                                                  Yes, but Duffy has set limitations. The Prima Matera would do pretty well... The 4mm Jacquotot I linked to earlier is the nicest Windsor I've ever seen.


                                                                                                                                                                                                                                  1. re: kaleokahu
                                                                                                                                                                                                                                    DuffyH Aug 19, 2013 07:34 PM

                                                                                                                                                                                                                                    More to the point, Duffy isn't asking for a Windsor. sue is. ;p

                                                                                                                                                                                                                                    Duffy did find another Windsor for sue;


                                                                                                                                                                                                                                    But she thinks Kaleo hit the sweet spot with the Cuisinart. Here's the link: http://www.amazon.com/Cuisinart-714-1...

                                                                                                                                                                                                                                    1. re: DuffyH
                                                                                                                                                                                                                                      kaleokahu Aug 19, 2013 07:44 PM

                                                                                                                                                                                                                                      Oops! You're both equally excellent, though.

                                                                                                                                                                                                                                      1. re: kaleokahu
                                                                                                                                                                                                                                        DuffyH Aug 19, 2013 07:53 PM

                                                                                                                                                                                                                                        On behalf of my new twin, we thank you. I think sue is going to want to kiss you when she sees the Cuisinart you found for her. :)

                                                                                                                                                                                                                                        1. re: DuffyH
                                                                                                                                                                                                                                          sueatmo Aug 19, 2013 09:25 PM

                                                                                                                                                                                                                                          You are correct. The Cuisinart is very like the one I had to give up. It is the right size but the description does not say it is induction capable.

                                                                                                                                                                                                                                          I'll do some more checking. I thought Cuisinart had stopped making Windsors.

                                                                                                                                                                                                                                          1. re: sueatmo
                                                                                                                                                                                                                                            DuffyH Aug 19, 2013 09:52 PM


                                                                                                                                                                                                                                            You're right, it will not work on induction. How about a Mauviel 1.8 qt?


                                                                                                                                                                                                                                2. re: kaleokahu
                                                                                                                                                                                                                                  DuffyH Aug 19, 2013 07:47 PM

                                                                                                                                                                                                                                  Hey Kaleo,

                                                                                                                                                                                                                                  Not only have I seen the Atlantis saucier, I picked up it's skinny sister at SLT this weekend, the I5 3.5 qt "essential" pan. With it, I've determined I'll have no need for a 4-4.5 qt saucepan. I haven't made popcorn in it yet, so take that statement with a grain of salt.

                                                                                                                                                                                                                                  I want to give a shout-out to SLT for offering a 15% military discount on most items, 10% on electrics. 15% is HUGE! Brought my price down to $127.46.


                                                                                                                                                                                                                                  1. re: DuffyH
                                                                                                                                                                                                                                    sueatmo Aug 19, 2013 09:27 PM

                                                                                                                                                                                                                                    I think this pan would do. Looks extra nice.

                                                                                                                                                                                                                                    1. re: sueatmo
                                                                                                                                                                                                                                      DuffyH Aug 19, 2013 09:50 PM

                                                                                                                                                                                                                                      Mom made hamburger gravy in it tonight. Not much of a test, but it cooked everything well and clean up was simple after a soak. On thing that surprised me was that it seemed to react decently to heat changes. Not well, but it wasn't as twitchy as some of my other pans. When the gravy was heating up too much, I turned it down. Normally I'd have to slide the pan off the burner for a bit, but not so tonight. I'm not drawing any conclusions from this, as one experience does not a pattern make. But still. I hand washed it, and let the lid dry vertically in my rack. We've got hard water and the lid had spots all over. Not happy about it, but it comes with the water.

                                                                                                                                                                                                                                      The gravy was good, but not something I'd want very often. It's pretty hearty stuff. But Mom was in the mood to cook, and at 79, we let her cook whenever she wants, which isn't often, but we encourage activity that challenges her brain. Cooking does just that. It usually also means we're getting some good mid-west comfort food. She surprised me by adding a good bit of spice to step up the flavor. I recall it as a very bland dish.

                                                                                                                                                                                                                                      Big news! I've reported before that Mom cuts everything in the hand. She cuts cantaloupe in the hand. With a paring knife. Well, tonight she set the onion on the counter to cut it. With a paring knife. But it's progress! :)

                                                                                                                                                                                                                                      1. re: DuffyH
                                                                                                                                                                                                                                        sueatmo Aug 20, 2013 05:22 PM

                                                                                                                                                                                                                                        Yes, my mom cut everything that way too. Very old fashioned.

                                                                                                                                                                                                                                        But my mom didn't like to cook very much. And now she can't of course.

                                                                                                                                                                                                                                        I like the look of the pan, but it is awfully pricey for the uses I'd put to it.

                                                                                                                                                                                                                                        1. re: sueatmo
                                                                                                                                                                                                                                          DuffyH Aug 20, 2013 07:25 PM


                                                                                                                                                                                                                                          It is pricey, yes. I discovered a small drawback to it today when I made popcorn. First, it's important to know that for perfect popcorn, it's necessary to release some steam. This pan's lid is tight, no steam escaped. None. Second, I lift the lid a couple of times during popping to release more steam. With a metal lid, I can't see how much corn has popped, so I've no idea when to release steam. Too soon and kernels fly out of the pan, all over the stove. Too late and the popcorn is tough.

                                                                                                                                                                                                                                          Now most people would suggest that it's no big deal, and I should just buy a pan for popcorn if it's that important to me. I was hoping this pan could replace my 4.5 qt saucepan, but that's the one I use for popcorn. I may be better served to return it in favor of a smaller saucier, choosing another pan for my large saucepan.

                                                                                                                                                                                                                                          1. re: DuffyH
                                                                                                                                                                                                                                            iyc_nyc Aug 20, 2013 08:16 PM

                                                                                                                                                                                                                                            Duffy, can you just get a glass lid with a small steam/vent hole? My 2.5Q triply Calphalon glass lid (wide saucepan) perfectly fits my Demeyere Atlantis 3.2 (?) Q saucepan.. I think they're both 8".

                                                                                                                                                                                                                                            The Demeyeres are great pans and can do so much more than pop popcorn, which can be done well in many pans; whereas not many pans can perform at the level of a Demeyere doing other stuff. I'd hate to see you go to the lowest common denominator in this case..

                                                                                                                                                                                                                                            1. re: iyc_nyc
                                                                                                                                                                                                                                              DuffyH Aug 21, 2013 05:54 AM

                                                                                                                                                                                                                                              lyc -

                                                                                                                                                                                                                                              Thanks, I hadn't thought to try my Cal. lids. Duh!

                                                                                                                                                                                                                                              As for lowest common denominator, I require a very good saucier, but it doesn't have to be this big. 2-3 quarts will do the job. At 3.5 quarts the DM is a monster. My current one is 3 quarts and fills in nicely between my 2.5 qt and 4.5 qt pans.

                                                                                                                                                                                                                                              Since my saucier will also be used as a saucepan, I want maximum versatility. If a large saucier won't do everything my big saucepan does, and do it just as well, then it makes sense to go with a smaller saucier. 2.5 quarts might be just perfect.

                                                                                                                                                                                                                                              1. re: DuffyH
                                                                                                                                                                                                                                                JoanN Aug 21, 2013 09:27 AM

                                                                                                                                                                                                                                                After quite a bit of shopping and research, I bought a three quart CIA saucier a few years ago and have been thrilled with it. It also comes in a two quart, but I wanted the larger size. I bought mine on sale (I think they have sales a couple of times a year) and paid significantly less than what is currently shown on their Web site: http://www.ciacook.com/main.taf?erube_fh=cia&cia.submit.viewProduct=1&cia.productId=23507

                                                                                                                                                                                                                                                I wrote a report on the pan, pros and cons, a couple of years ago if you’re interested: http://www.ciacook.com/main.taf?erube...

                                                                                                                                                                                                                                                1. re: JoanN
                                                                                                                                                                                                                                                  DuffyH Aug 21, 2013 02:58 PM


                                                                                                                                                                                                                                                  Thanks for the recommendation. How would you describe the handles in relation to AC?

                                                                                                                                                                                                                                                  Both links took me to the product page. I looked all over the page for reviews, but couldn't find a link to any. :(

                                                                                                                                                                                                                                                  1. re: DuffyH
                                                                                                                                                                                                                                                    JoanN Aug 22, 2013 11:39 AM

                                                                                                                                                                                                                                                    My apologies. I copied the same link twice. The review I was referring to can be found here: http://chowhound.chow.com/topics/5963...

                                                                                                                                                                                                                                                    My only AC pieces are two-handled sauteuse pans so I can't speak to the issue of how the handles compare.

                                                                                                                                                                                                                              2. u
                                                                                                                                                                                                                                ursroll Aug 20, 2013 04:33 PM

                                                                                                                                                                                                                                OK, I finally decided what I want. I want Double Wall Ovens. Microwave can go on another wall, or even under the counter, but I really REALLY want Double wall ovens, to match my 6 burner Kitchen Aid, GAS, stove with its convection/convention oven. There, I said it.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: ursroll
                                                                                                                                                                                                                                  c oliver Aug 20, 2013 08:00 PM

                                                                                                                                                                                                                                  Just in case you can't/don't get that, I have a huge Samsung, MW/convection oven that works for the few times I actually need a second oven.

                                                                                                                                                                                                                                2. sherrib Aug 20, 2013 08:50 PM

                                                                                                                                                                                                                                  On my wish list currently is:
                                                                                                                                                                                                                                  1. A mezzaluna. I mince six huge bunches of herbs at a time and it's becoming too tedious with a chef's knife or even with the food processor.
                                                                                                                                                                                                                                  2. A japanese slicing knife (or sujihiki) - to be used for slicing raw fish, homemade sushi rolls and probably even steaks and roasts.
                                                                                                                                                                                                                                  3. The LeCreuset goose pot - I currently use two pots when I make soup - each about 7 quarts. I don't like using my stock pot for making soup - it's too narrow.
                                                                                                                                                                                                                                  4. A food dehydrator - for anything and everything vegan.
                                                                                                                                                                                                                                  5. A bain marie - melting chocolate or making delicate butter sauces.

                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                  1. re: sherrib
                                                                                                                                                                                                                                    bevwinchester Aug 20, 2013 09:05 PM

                                                                                                                                                                                                                                    I have also become very interested in a mezzaluna- Nigella uses one quite often on her show & it looks pretty darn useful. Any ideas or suggestions on brands or where to look?

                                                                                                                                                                                                                                    1. re: bevwinchester
                                                                                                                                                                                                                                      sherrib Aug 21, 2013 10:10 AM

                                                                                                                                                                                                                                      Hi bev,

                                                                                                                                                                                                                                      If you do an amazon search for mezzaluna, a bunch of different ones come up. However, I'm not sure if any of those would end up being more useful than a chef's knife. The ones I've linked to in my post further up are much larger than the typical mezzaluna. I've never used one, so I'm not even sure if it will be more useful than a simple chef's knife.

                                                                                                                                                                                                                                    2. re: sherrib
                                                                                                                                                                                                                                      c oliver Aug 20, 2013 09:12 PM

                                                                                                                                                                                                                                      1. As I noted, I gave mine away some years ago as I do quite well with my chef's knife. When/why/how do you do six huge bunches at one time?

                                                                                                                                                                                                                                      3. Now THAT I don't understand :) Isn't soup a stock that has other things added to it? My big stockpot isn't narrow at all.

                                                                                                                                                                                                                                      5. I have a stainless steel bowl that sits nicely in one of my sauce pans and then gets used for many other things.

                                                                                                                                                                                                                                      As noted above, I want everything in my kitchen to serve LOTS of different purposes. But that's just me.

                                                                                                                                                                                                                                      1. re: c oliver
                                                                                                                                                                                                                                        sherrib Aug 21, 2013 10:21 AM

                                                                                                                                                                                                                                        Hi c oliver,

                                                                                                                                                                                                                                        1. I currently do it once every couple of months (two parsley, two cilantro, two dill) and freeze it. All six minced up fills a gallon freezer bag and gets used in persian stews and frittatas. Honestly, I would use much more of the herb mix if the prep was less tedious. I'm currently very "cheap" with it because I know once the ziploc bag in the freezer is empty, I will have a big job to do.

                                                                                                                                                                                                                                        3. I make stock in my stock pot. It works great for that. I make soup (with various vegetables, meats and even meatballs) for the family in two 7 qt pots. I make a huge batch and it gets eaten throughout the week. I may add some of my homemade stock to it, but it has so much going on already, it doesn't always need it.

                                                                                                                                                                                                                                        5. I know. That's what I do too. This is a wish list after all.

                                                                                                                                                                                                                                      2. re: sherrib
                                                                                                                                                                                                                                        kaleokahu Aug 20, 2013 09:40 PM

                                                                                                                                                                                                                                        Hi, sherri: "I currently use two pots when I make soup - each about 7 quarts. I don't like using my stock pot for making soup - it's too narrow."

                                                                                                                                                                                                                                        In that size range, I like the Ruffoni 13.5Q http://www.google.com/imgres?client=f...

                                                                                                                                                                                                                                        Tall enough for stocks and consommes, but great for soups, too. I use mine a lot for chowders for larger groups,


                                                                                                                                                                                                                                        1. re: kaleokahu
                                                                                                                                                                                                                                          sherrib Aug 21, 2013 10:23 AM


                                                                                                                                                                                                                                          That's gorgeous! Two of those would look beautiful in my kitchen...

                                                                                                                                                                                                                                          1. re: sherrib
                                                                                                                                                                                                                                            kaleokahu Aug 21, 2013 09:46 PM

                                                                                                                                                                                                                                            Hi, sherri:

                                                                                                                                                                                                                                            Let me enable you a it more--they come up used quite often. I found mine locally on Craigslist for $75.

                                                                                                                                                                                                                                            The compound curves of these pots makes them far more solid and stable than they would be otherwise (1.5mm thick).

                                                                                                                                                                                                                                            A bonus is that the lid is a perfect fit for my 28cm saute.


                                                                                                                                                                                                                                            1. re: kaleokahu
                                                                                                                                                                                                                                              sherrib Aug 22, 2013 09:33 AM

                                                                                                                                                                                                                                              Unfortunately, keeping a kosher home forbids me from buying used cookware. It's a costly reality for me and very much a PITA.

                                                                                                                                                                                                                                              1. re: sherrib
                                                                                                                                                                                                                                                kaleokahu Aug 22, 2013 10:08 AM

                                                                                                                                                                                                                                                Pardon my ignorance, sherri, but can 'used' be made 'new' again in some cleansing or re-dedication ceremony/ritual?

                                                                                                                                                                                                                                                I always thought this was not only possible, but commonly done (boiling away from vessels, blowtorching it from bakeware, etc.). But I understand that it can be technical, too. See, http://www.chabad.org/multimedia/medi... Is kashering more trouble than it's worth?


                                                                                                                                                                                                                                                1. re: kaleokahu
                                                                                                                                                                                                                                                  sherrib Aug 22, 2013 12:46 PM

                                                                                                                                                                                                                                                  It's not ignorance. There's differences in traditions. My family never did it, so now I don't either. (We were never even that religious and now that I'm thinking about it, I'm wondering if it was my Mom's excuse for always wanting to buy new cookware - she doesn't own any copper herself.). I've thought about buying tin-lined copper and then re-tinning it to make it ok, but haven't done it yet.

                                                                                                                                                                                                                                      3. Candy Aug 22, 2013 10:00 AM

                                                                                                                                                                                                                                        A baking steel.

                                                                                                                                                                                                                                        1. SaraAshley Aug 22, 2013 12:58 PM

                                                                                                                                                                                                                                          There's A LOT since I'm single and just bought my first place a year ago, but I guess we'll start with a food processer.

                                                                                                                                                                                                                                          1. v
                                                                                                                                                                                                                                            VongolaDecimo Aug 23, 2013 09:08 AM

                                                                                                                                                                                                                                            I want a Grillworks Wood Grill, Coravin 1000 System (would never buy one but if someone is paying...), and a new All Clad tablespoon as I lost mine and im not willing to buy a whole set just for one measuring spoon.

                                                                                                                                                                                                                                            1. emily Aug 29, 2013 09:47 AM

                                                                                                                                                                                                                                              The new KA pro-line food processor. It comes with different size bowls (including a 4 cup), which means I could replace my crappy mini food processor, which has never seemed that effective and the motor stinks anytime I try to grind something for too long. Unfortunately (!), my Cuisinart 7 cup is still going strong, so I'm hard pressed to justify spending $600 (how is that possible?) on the KA.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: emily
                                                                                                                                                                                                                                                VongolaDecimo Aug 29, 2013 10:21 AM

                                                                                                                                                                                                                                                At that price, why get a food processor with "commercial-style dicing" when you can get an actual commercial food processor? Robot-coupe R2's often sell for less than that on ebay. They invented the food processor and also used to make Cuisinart's food processors which many find superior to their current offerings. Earlier this month, a 3 quart Robot-Coupe R2Dice Ultra sold for $510 with free shipping and originally retails for $1000 more. This is the same price as Robot-Coupe's consumer line Magimix food processor. It helps to know that that Robot Coupes are made in France whereas Kitchenaid's Pro-line is made in China.

                                                                                                                                                                                                                                              2. s
                                                                                                                                                                                                                                                Susangria Aug 29, 2013 04:52 PM

                                                                                                                                                                                                                                                How do I want thee? Let me count the ways...

                                                                                                                                                                                                                                                The Kitchenaid Pasta Roller Set (because I'll never use the extruder)
                                                                                                                                                                                                                                                The Kitchenaid Pasta Extruder (because once I have the rollers I'll want to make macaroni)
                                                                                                                                                                                                                                                A Fagor Pressure Magic pressure fryer (because, honestly, what could go wrong heating oil over fire in a closed container?)
                                                                                                                                                                                                                                                Some restaurant supply store lightweight steel 3 qt mixing bowls (because they're light and stackable and and and)
                                                                                                                                                                                                                                                A couple of steel mesh baskets for cooking more than one type of pasta in the same stockpot
                                                                                                                                                                                                                                                An induction range. I really really want one.

                                                                                                                                                                                                                                                Last, but not least, I really really really want a dicing food processor. I LOVE my big bad DLC-7 that's 25 years old, but dagnabbit, I want to be able to toss my Veg-o-matic and get either a Robot Coupe or a Waring FP1000.

                                                                                                                                                                                                                                                I do plan to spend one day this long weekend hunting for made in USA stainless steel/aluminum pieces in thrift stores - like tongs, muffin tins, etc.

                                                                                                                                                                                                                                                1. j
                                                                                                                                                                                                                                                  Jvsgabriel Sep 9, 2013 10:13 PM

                                                                                                                                                                                                                                                  As for a pot, I am in love with those nice Japanese Yukihira pans or a nice Yattoko pot. Both are aluminum and have that dimpled/hammered look to them. The Yattoko pots have not handles, but traditionally used with a pair of pliers. I found them at this small mom and pop store in Torrance, called Hitachiya. I am also lusting over another wok, Yamada Kogyo, which has hammered sides.

                                                                                                                                                                                                                                                  1. b
                                                                                                                                                                                                                                                    brooktroutchaser Mar 10, 2014 05:49 AM

                                                                                                                                                                                                                                                    Update: Williams-Sonoma is selling an All-Clad D7 6 qt rondeau which they call a slow cooker. Quite heavy. $300. Yes, 7 layers. I lust.

                                                                                                                                                                                                                                                    1. n
                                                                                                                                                                                                                                                      nicola77 Mar 20, 2014 04:13 AM

                                                                                                                                                                                                                                                      Lol...."what pot are you lusting for?"...funny!
                                                                                                                                                                                                                                                      I want the new kitchen aide mixer that just came out! Ahhhh, what a delight.

                                                                                                                                                                                                                                                      1. fldhkybnva Mar 20, 2014 04:28 AM

                                                                                                                                                                                                                                                        I'm still itching for a dutch oven and an immersion blender.

                                                                                                                                                                                                                                                        1. v
                                                                                                                                                                                                                                                          VeganVick Mar 20, 2014 05:55 AM

                                                                                                                                                                                                                                                          Debuyer carbon steel wok
                                                                                                                                                                                                                                                          LamsonSharp spatula

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