I wonder how much toxic teflon you ingested or inhaled from the old pans.
The "brushed copper" pans are really tempting, as they don't seem to need as much polishing as the shiny-finish copper. I want to get the "Falk Culinair" pans, but I'd prefer a chinese clone.
Also, where is cast iron? Too heavy for the rack? Cast iron skillet is an essential item!
Cast Iron is down in a cupboard with 4-Quart Pasta Boiler (also Calphalon). They're too big and unweildy for the rack. =)
Oops, Don says our big skillet has the properties of a Cast Iron, has the be seasoned like one, and heats like one; however, it has a Core and can't be put in the oven due to the material of the handle.
Man I haven't found a cast iron skillet here yet!!@#@! It drives me nuts. I do, however, have a very heavy pan that acts very much like a cast iron one, so I'm not totally screwed. And there's just no room for it on those racks, I'm going to put another rack up for the stainless steel pans and the cast ironish one.
Brushed copper, shiny-finish copper, makes absolutely no difference. They both look the same when you polish them. (Polishing copper / stainless steel removes a very small layer of he material, therefore any brushing is made by you with your polish strokes!) :) These are brushed copper pans, and they look FANTASTIC when you polish them.
They kick ass, Calphalon pans with a copper exterior, aluminum core, and stainless steel inside. The polish from Calphalon does both stainless steel and copper. Absolutely marvelous. Not difficult to keep beautiful at *all*, I just ran out of the tiny amont of calphalon polish that came with the pans. It claims to be gentle enough to use every time you cook with them, which would keep them shiny and beautiful in an extremely easy way.
Dude, where do you even pick up so many different pieces of information? Also, have you ever given thought to working in a restaurant?
Well, I guess I could go cook some shawarma by the fire in a cool 5900 degree celsius kitchen at a falafel shop. Cooking is totally a hobby and a means to eat food that isn't disgusting! :D
I've collected the information I know about Dubai (and Japan) through observation. :)
Susan does that run often, but I think it's a bit hard to find a cast iron skillet in manhattan without losing your mind.
I think the new Ace Hardware in Festival City may have one. :)
Order it from Amazon, delivered to your hotel.
Mmm, festival city. I must explore, and also get in with the W people. I guess that's another reason to go via Doha, since they're putting one there too.
Gah, I guess this means I need to wear a suit, or at least shirt/tie, and bring some non-combat boots. Sigh.
The only "good pots" I've ever had were all-clad, which aren't even that good. Or cast-iron.
Do you have opinions on types of ranges? It looks like you have induction. My favorite to date was the big Vulcan 6-burner gas we had at university. Otherwise it's been crappy gas, or the coil resistance electric type.
Gas. Gas. Gas. I have to dick around with those electric ranges SO much while cooking. Everyone in Japan has gas. I'm not aware there are 'bad' gas burners, the ones we had were always good. But I mean, I can still cook on electric. It isn't so bad. But gas.
Not much difference between coil and solid induction if you've got a pan with a thick bottom. By the way, we have a couple pretty damned good stainless steel pans with very thick bottoms I found for a steal at Carrefour. The awesome pots were wedding presents, if we had to buy them all ourselves I'd just go for thick-bottomed stainless.
The 'finishing' on the copper of your pot doens't make a lick of difference. You need to use a polisher, which is actually an abrasive that removes a very thin layer of the pot. The same method is used for cleaning stainless steel. Fingerprints are NOT an issue, nor is the type of 'brushing' the pots came with. The use of the abrasive provides a new 'brushed' finish every time you 'polish' it. It's a little like soft scrub, only more abrasive. It's why stainless steel and copper rule so much, you can remove very small layers of them with a good polisher for years without harming the pan.
There are these camping gas burners that burn REALLY fucking hot. Alton Brown on Good Eats uses one of those for wok cooking. He rules. :)
I lived in ghetto places where we needed to start the gas with a match/aimflame. (I bought myself an aimflame at the px recently just because they're fun to play with)
Also, where we ran on propane, and thus were not as hot as they should be; had to open up the jets, and recalibrate the oven, etc.
Weird. Japan has absolutely no naturally occurring natural gas, so they ship it in by boat and EVERY home has a connection. They have those little range things that are two gas burners and a fish broiler.I'm out of similies and metahpors, so we'll say they burned hot as fuck. The use the same connection as those awesome little gas room heaters, and both of those go 'tick tick tick' before they flame up. :) Nothing to calibrate, just hot goodness. Oh and the bathtub and kitchen water heaters were both small units with little columns of flamelets that flash heated the water.
And that is the most primitive technology japan owns. Ask me sometime about the bathtub I had in Sannomiya.
Japan presumably uses LNG, not LPG or Propane. LNG has the same energy content as "natural gas", it just has a crazy-huge minimum scale to be economic (i.e. the liquification processing plants are like chip fab money, $1b+)
I think this is the main export of Qatar now (and Bahrain, too)