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  1. jwk1

    Looking for plain carbon steel bread pans - NO non-stick coating!

    I ended up getting the Chicago uncoated pans.  They are very nice.  Probably the best bread pans I've ever owned.  The crust comes out great; not so dark like all the typical non-stick pans.
  2. jwk1

    Looking for plain carbon steel bread pans - NO non-stick coating!

    Hello All, the title says it all.  I haven't been able to find anything like this in my internet search.  I would like to bake up four large loaves at a time and freeze them.  I would like the pans to be 9x5, if anything a bit larger.  The heavy type steel pans with non-stick coating work pretty...
  3. jwk1

    Electrolux blender attachment vs. dedicated blender

    I have just purchased an Electrolux mixer about a month ago and have finally learned how to use it.  Wow!  I almost returned it due to their lousy user's manual.  Anyway, I don't have a blender and need one.  The blender attachment for the Electrolux costs $85.  A decent Waring goes about $130 -...
  4. jwk1

    Induction Cooktops

    Another factor that interests me is even heating. Low priced gas burners (and I have read that even some high priced gas burners) have uneven flames and thereby, uneven heating.  I actually have to turn my big frying pan as I cook when I'm trying to brown or sear something evenly.  It doesn't...
  5. jwk1

    Slightly warped Matfer Bourgeat pans - mystery solved

     Well, you got lucky or I got some bad luck.  Considering I bought seven pans and four of them came warped (or not completely formed), you would be lucky in my book although my experience is definately in the "inadequate sampling" category. I also don't think that your pans are going to warp. ...
  6. jwk1

    Slightly warped Matfer Bourgeat pans - mystery solved

    Hey All, A follow up to my "Do all carbon steel pans warp?" thread and a piece of info for those interested in buying some Matfer. Beind the OCD guy that I am, I bought seven pans, from 8 5/8" to 14 1/8".  I have so far used the 8 5/8", 10 1/4" and 11 7/8".  The ten and eleven inch pans are...
  7. jwk1

    Konosuke HD vs. Konosuke white steel #2 - sharpening and truing on steel

    I've dedided to go with a Konosuke gyuto, either the HD or white steel #2.  I can take care of carbon knives, no problem.  I'm sure both edges are so far into excellent it doesn't even matter to me.  What I wonder about from a practical view, is how these two might differ when sharpening and...
  8. jwk1

    Do all carbon steel pans warp?

    Thanks!  I'll give that a try.
  9. jwk1

    Do all carbon steel pans warp?

    I never run any water in a hot pan.  I wonder if throwing a bunch of cut potatoes in a hot pan could do the same.  I wouldn't think that should be a problem.  As far as Matfer pans being made from too thin a guage steel...doubt it.  I would suspect user error first.  
  10. jwk1

    Do all carbon steel pans warp?

    No problem with the burners putting too much in the center.  I must have heated them too much.  I guess I thought they could take more than that.  I take it your carbon plus are still nice and flat?
  11. jwk1

    Trying to narrow gyuto choices down...

    Lots of helpful information.  Thank you.  I've been following your reviews here and elsewhere and am leaning toward a Konosuke.  Deciding between those two will be tough...
  12. jwk1

    Do all carbon steel pans warp?

    Just wondering.  I bought a bunch of Matfer Bourgeat pans a couple of months ago and they all have warped so that the middle is higher than the edges (as you're looking down at the cooking surface).  I've never had them on extremely high heat, nothing that ever made peanut oil burn, etc.  I've...
  13. jwk1

    Trying to narrow gyuto choices down...

    I've done a ton of research and reading in the last couple of weeks and I've accumulated some new info (for me) that helped to narrow my choices down.  I was kind of hung on the whole japanese/western handled choice, but after all that reading and information gathering I came to a  conclusion...
  14. jwk1

    Need recommendations for best squash/pumpkin to use for pie.

    Title says it all.  We're on a pumpkin pie kick and I've tried the traditional pie pumpkins, hubbard squash and butternut squash.  Anyone have a favorite pie squash?  Any good recipes?  Thanks!
  15. jwk1

    Stove grate cleaning - thanks, BDL

    There was some post with someone asking how to clean their iron grates on the stove.  BDL said to soak them overnight in a plastic bag in ammonia (no detergent, no water).  We had always followed our user's manual and soaked them in water with some ammonia and dish detergent.  We also soaked...
  16. jwk1

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    Too wordy.  
  17. jwk1

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  18. jwk1

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  19. jwk1

    Roasting Pans

    Where do you get these black steel roasting pans?  I've never seen one and I would like to try it.
  20. jwk1

    We need a good quality pepper mill/grinder and quality pepper corns

    Yes, I got the Atlas and I'm very happy.  Easy to handle, easy to clean, nice and big for the hands (I find that larger kitchen tools like these are more ergonomic - YMMV) and very easy to adust both the grind size and the amount coming out.  I am not wanting anything else.
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