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strmanglr scott
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What are you cooking on? - 11-20-2019, 11:30 AM

Pans specifically.

I was out to get a new set of skillets/saute pans and a couple of saucepans awhile ago.

I had a saute pan made by Scanpan along time ago. Worked awesome, much like a cast iron skillet. I broke the handle on it and finally pitched it. A new set, 3 saute pans, 2 sauce pans and a couple lids ran under around $450 iirc.

Came across a you tube video on carbon steel pans. Their basically a lighter weight cast iron skillet. Season them, same care.

I got a Lodge largest one, 12" about 6 months ago. It works great. There is no need for a non-stick teflon/copper/ceramic coated pan ever.

I got that 12" from Cabelas for $40.

I just bought the 10" and 8" from Lodgemfg.com direct and both pans for $62 w free shipping.


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11-20-2019, 01:29 PM

Quote:
Originally Posted by strmanglr scott View Post
Pans specifically.

I was out to get a new set of skillets/saute pans and a couple of saucepans awhile ago.

I had a saute pan made by Scanpan along time ago. Worked awesome, much like a cast iron skillet. I broke the handle on it and finally pitched it. A new set, 3 saute pans, 2 sauce pans and a couple lids ran under around $450 iirc.

Came across a you tube video on carbon steel pans. Their basically a lighter weight cast iron skillet. Season them, same care.

I got a Lodge largest one, 12" about 6 months ago. It works great. There is no need for a non-stick teflon/copper/ceramic coated pan ever.

I got that 12" from Cabelas for $40.

I just bought the 10" and 8" from Lodgemfg.com direct and both pans for $62 w free shipping.
Cuisinart Chefs Classic.

And also....what are people cutting with? Knives can be expensive, are they worth it?


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11-20-2019, 01:41 PM

Cuisinart MultiClad Pro is about the best value your going to find in a cook set. almost as good as all-clad but 1/3 of the price

As for knives I have the wustoff classic set and they are worth every penny to me.


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strmanglr scott
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11-20-2019, 02:02 PM

Quote:
Originally Posted by T-dog View Post
Cuisinart Chefs Classic.

And also....what are people cutting with? Knives can be expensive, are they worth it?
I bought a Wusthof 8" chef knife 20 years ago when I was sous chef at a golf course. Put it through 4 years there and 16 in the home. I have never needed anything more than to sharpen it with a steel. Sharp as can be. That thing has been an incredible work horse. Don't know what model I got, simple black handle.


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11-20-2019, 02:25 PM

Quote:
Originally Posted by strmanglr scott View Post
I bought a Wusthof 8" chef knife 20 years ago when I was sous chef at a golf course. Put it through 4 years there and 16 in the home. I have never needed anything more than to sharpen it with a steel. Sharp as can be. That thing has been an incredible work horse. Don't know what model I got, simple black handle.
Excellent, thanks guys.

you both replied with the same knife company and we both replied with cuisinart. I am guessing we got the information we wanted.


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11-20-2019, 04:43 PM

Just go out to the antique stores and load up on 60-100 year old cast iron.
You cant beat it.

We use Cutco knives.

PS.
I have a couple #14 skillets.


Keep your head down and admire the shot.


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11-20-2019, 05:57 PM

Stove top-Lodge cast iron.

Knives-been buying Mercer Culinary knives as needed instead of the sets the last few years. Spending money on the knives I use frequently. Mercer Culinary for the price and quality is a good deal. Have loved everyone of them that I have purchased.




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11-20-2019, 06:00 PM

Threw out everything but the vintage cast iron. Use these now.




https://www.solidteknics.com/
  
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11-20-2019, 06:02 PM

Club aluminum. Inherited them. 1960's full-set of Case kitchen and steak knives. Same. Viking stove from a joint that went belly-up. 300bux. Cost over 4grand new. Stole that bad boy.
  
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strmanglr scott
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11-20-2019, 06:21 PM

You guys that love your cast iron, imo, would really appreciate carbon steel.


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11-20-2019, 08:18 PM

Viking is what I'm currently using, plus a couple cast iron skillets. Have been using a set of Wustof knives for over 30 years.
  
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11-20-2019, 09:37 PM

SALADMASTER

Saladmaster is one brand of Titanium Cookware that does not have any non-stick coating. Saladmaster is constructed from 316 Stainless Steel that is stabilized with Titanium, otherwise known as 316Ti Stainless Steel. 316Ti is a premium material that is non-reactive to the acids and enzymes in your food

The first thing that sets Saladmaster apart from other cookware is the material used in constructing it. Other competing brands such as Maxam and 360 Cookware, are made from T304 which is a high-quality surgical stainless-steel. However, Saladmaster is constructed from American and Swiss 316 TI Surgical Steel, which is said to be the highest grade of surgical steel. I’m yet to see any kitchenware brand that uses this material in construction. 316Ti technology combines 316 Stainless Steel with Titanium.

Another thing that seems to give Saladmaster an edge over its competitors is the fact that Saladmaster 316TI Surgical Steel truly provides a nonstick, nontoxic surface that allows you to cook healthier and tastier meals without oil or water. Most of the other competing cookware may encounter some difficulty in delivering on their No water, No oil promise. However, the Molybdenum in Saladmaster makes it a smooth finish for nonstick cooking [it doesn’t stick] and it’s very easy to clean.

Overhyped: Maybe

Overpriced: Most likely

They are nice, but very expensive (compared to almost every other brand). Some of the skillets and pots are several hundred dollars each.

Last edited by HawaiianEye; 11-20-2019 at 09:41 PM.
  
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11-20-2019, 10:27 PM

I have been a chef/butcher for over 30 years

at home I have,

Cuisinart stainless steel professional cookware with copperplate bottoms wrapped in stainless

2 cast iron skillets and 2 cast iron dutch ovens one enameled one not

Knives I own Wusthof and MAC and the MAC santuku is my workhorse

Wusthof are sturdy, but the MAC's are the sharpest knives I have ever used and I have used a lot...

for butcher work I use Fredrick Dicks also known as F-Dicks quality German steel holds an edge almost as well as the MACs


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11-21-2019, 05:09 AM

Sabatier knives. Love the chef knife. It is hefty.
Wusthoff Santoku.
Using a couple iron skillets that were my grandmothers made by Griswold in Erie ,Pa.
About to purchase a couple Mafter Bourgat carbon steel pans.


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11-21-2019, 06:18 AM

For all of you using cast.

Just keep in mind. The early Lodge, Griswald, Eire and Wagner are far superior to todays cast iron.
Especially cast that was produced prior to WWII.

You will notice that the cast is thinner, smoother and lighter. Especially Griswald.
Todays cast iron is not the same as that produced in the past. Those iron resources were depleted during the world war.


Keep your head down and admire the shot.


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