Recent content by leswhaley

  1. leswhaley

    Best non-teflon nonstick pan?

    What is the best nonstick pan out there, besides Teflon? Please don't say aluminum clad, cooper, or cast iron. I already have those. I am thinking diamond, titanium, or hard-anodized aluminum or hard-anodized titanium, although I would be open to something else. I want durability, can...
  2. leswhaley

    Diamond or titanium?

    Your post is interesting, but I would like the opinion of someone who has used both diamond and titanium pans (preferably the Woll brand) and can tell me what they have had better experience with. Because I'm going to be buying one of the two, or both. According to Amazon users, nothing ever...
  3. leswhaley

    Diamond or titanium?

    That's interesting. Have you personally used either one of these to cook with? I was of the understanding that Chef Gordon Ramsey uses the Woll Titanium pan so I assumed it must have something going for it. Plus, Woll titanium pans get outstanding 5-star reviews at Amazon, with Woll diamond pans...
  4. leswhaley

    Diamond or titanium?

    What makes the best cooking surface, diamond or titanium? I am trying to decide what kind of pan to buy, diamond or titanium. Probably will buy Woll. Which surface is best overall in terms of being durable, nonstick, able to withstand high heat and PFOA safe, and making the best food? I don't...
  5. leswhaley

    The recipes in Larousse Gastronomique

    Wow, this feedback has been a help. I'm so grateful I found this site. I have had a chance to look through the book some more and I agree that it would probably be useful primarily as a reference book. I wonder, however, if it would be fair to fault it for having a few holes in that it is not...
  6. leswhaley

    The recipes in Larousse Gastronomique

    I have the English version. I checked it out of the local library to review it. I'm more into Italian cooking than French, so I may end up passing on it. Your reply was very helpful, thank you.
  7. leswhaley

    The recipes in Larousse Gastronomique

    Well, maybe that was a dumb question. I've looked through the book and it seems like a sacred text and that the recipes in it might be the standards by which all others should be judged. Yet, I don't know and don't want to spend that much money if all it really is is an encyclopedia. Anyone who...
  8. leswhaley

    Olive and Caper as well as Real Cajun

    I own Olive and Caper and it is one of my favorites out of my whole cookbook collection. It is an outstanding work and introduction to Greek Cooking.
  9. leswhaley

    The recipes in Larousse Gastronomique

    I am thinking about buying Larousse Gastronomique and I would like to know if anyone has an opinion about the recipes in this book? How do they tend to come out compared to recipes from other well-known cookbooks? Better? Worse?  Thanks.
  10. leswhaley

    clad versus disk

    All my stainless steel cookware is Revere with the copper bottom, so I guess that is what I was referring to when I said "disk-bottomed." Maybe Revere copper-bottomed is not actually "disk," I'm not sure.
  11. leswhaley

    How necessary is a food mill?

    Thanks for clarifying! (no pun intended)
  12. leswhaley

    How necessary is a food mill?

    Well, this is interesting, and this is why I posted the question, even though as someone else pointed out I seemed to answer it myself. I wasn't aware that food mills could slice; I am starting to suspect that they may be more useful than I had imagined.
  13. leswhaley

    Introducing after posting...

    Hello everyone, I neglected to come by to introduce myself before posting yesterday about food mills and saute pans, so here I am today. I am a divorced mother of 2 teenage boys, one in high school, one just went off to college. They think I am the best cook in our entire extended family, so I...
  14. leswhaley

    How necessary is a food mill?

    ...just reading the works of Marcella Hazan, Julia Child and Lulu Peyraud who seem to recommend it. I have never used a food mill and you never know sometimes until you use something and think "wow, this is great! how did I ever get by without this"? After reading the replies here, though, I...
  15. leswhaley

    clad versus disk

    Does anyone think clad saute pans are superior to disk-bottomed when it comes to cooking? I need to buy a saute pan and am not sure which to buy. I have read that it clad is not superior because food is only actually cooked on the bottom of the pan. Any thoughts? Thank you.
Top Bottom