My wife's been hinting we need a new GOOD set of pots and pans. I know nothing about it, but was thinking of getting her a set for Christmas. What do you foodies think of this for quality/price?
edit..actually, I just realized The Bay has quite a few sets for what looks like a good price, today only. If someone could tell me which one to buy there that's maybe under $500, that'd be even better!
Bump are there any good deals out there for Boxing Week?
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Not sure about the Canadian Tire in your area, but the one in my small town in B.C. has had crazy deals on pots and pans for at least a couple weeks now. Like 75-80% or so off. We would have bought more than the 2 we got but we just don't need any more. We were there today and still saw some unreal deals.
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Not sure about the Canadian Tire in your area, but the one in my small town in B.C. has had crazy deals on pots and pans for at least a couple weeks now. Like 75-80% or so off. We would have bought more than the 2 we got but we just don't need any more. We were there today and still saw some unreal deals.
Just remember that 70-90% off is basically Canadian Tire’s sales model. “$600 socket set, now $60!” - actually a $60 socket set
A lot of stuff is also made specifically for CT and is lower quality than the same brand’s product sold elsewhere.
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When the vegans come for us, this will be the shield that guards the realms of meat eaters.
.... After some more searching I did come across this beauty, and just like almost everything else Lodge makes, it was made in the USA (which by the way, gets me pretty aroused). After getting it home I decided to make some bacon and eggs and the pan performed as expected, but there was an added benefit as well. As I was cleaning up from the meal, a couple of man bun sporting vegans repelled through the window like a bunch of liberal arts ninjas. Instantly, I grabbed the skillet and wielded it like a shield, using only back handed slaps to fight them off as they quoted bad poetry and listed off everything they were entitled to, all while throwing informative pamphlets at me. Eventually, the smell of bacon, and their desire for a 13 minute work week made them retreat back to their coffee houses. The skillet performed flawlessly when used to deflect the pamphlets and push them back. So...with all that being said, I would definitely recommend this product to anyone looking for a well built, Made in the USA carbon steel skillet.
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My parents gave my wife a couple De Buyer carbon steel pans for Christmas. So far they are pretty great. Bit of an adjustment only washing them off with hot water to ensure the seasoning stays in place, but they are very nice. Certainly seem well made.
My parents gave my wife a couple De Buyer carbon steel pans for Christmas. So far they are pretty great. Bit of an adjustment only washing them off with hot water to ensure the seasoning stays in place, but they are very nice. Certainly seem well made.
Myth #4: "You should NEVER wash your cast iron pan with soap."
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
Washing cast iron skillet with sponge and soapy water
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it
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Interesting, the sites I had read suggested only using hot water. Sounds like a layer of oil after cleaning is a good idea too.
Will have to try this out. Thanks.
My pleasure. Kenji Lopez Alt is great, lots of writings relating science to cooking. I find his work illuminating
A layer of oil, shortening, or lard after cleaning is what I try to do reasonably often. Once every few times. I find that if you put in the effort once to get a good initial seasoning, it is very forgiving. Even have done the odd soaking for 20-30 min here and there. These things aren’t delicate flowers.
And recently I did a full reseasoning of a ~15 year old cast iron. Should be good for several years
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I was eyeing this Costco set yesterday, mimics a set of all-clad we bought for a bunch more years ago. Without researching I wouldn’t be surprised if it actually is All-Clad.
I’d buy this in a second if we needed a new set. Good price, risk free Costco return policy.
I used to swear by all clad and slap people that even suggested different! Now I buy my non stick pans from kitchen supply stores and they are Vollrath. The non stick is as good or better that All clad. Pots are pots, still have my all clad for that.
I used to swear by all clad and slap people that even suggested different! Now I buy my non stick pans from kitchen supply stores and they are Vollrath. The non stick is as good or better that All clad. Pots are pots, still have my all clad for that.
On the recommendation of many I bought a cast iron pan and if it isn’t the toughest thing to clean. No matter how much oil I use I am constantly getting burnt food on the pan that I can’t remove without using water and soap or salt and having to re-season.
On the recommendation of many I bought a cast iron pan and if it isn’t the toughest thing to clean. No matter how much oil I use I am constantly getting burnt food on the pan that I can’t remove without using water and soap or salt and having to re-season.
Any tips?
Is it well seasoned? I just use hot water and a plastic bristle brush… takes me seconds. And I don’t even add oil to cook with very often.
But I clean then hand dry it every time. The “never wash the pan” #### is nonsense.
On the recommendation of many I bought a cast iron pan and if it isn’t the toughest thing to clean. No matter how much oil I use I am constantly getting burnt food on the pan that I can’t remove without using water and soap or salt and having to re-season.
Any tips?
perhaps try giving the pan/oil a bit longer to heat up before you add your food, and then cooking at a slightly lower temperature than you'd normally use? I've find cast iron takes a bit longer than you'd think to heat up to temperature, but then retains heat more than you'd expect
On the recommendation of many I bought a cast iron pan and if it isn’t the toughest thing to clean. No matter how much oil I use I am constantly getting burnt food on the pan that I can’t remove without using water and soap or salt and having to re-season.
Any tips?
That burnt on food is called seasoning and is one of the reasons things taste so good after being cooked in cast iron. It is something that takes a bit of getting used to when one's been used to stainless, teflon or aluminum pans that get scrubbed impeccably.
After cooking something especially greasy I'll put the pan back on the stove after it has cooled with some water and then bring it to a boil. I've a square tipped butter knife that I'll work any larger chunks off with and then empty, rinse and dry with paper towel.
Some people like chain mail scrubbers to clean their cast iron as it leaves the seasoning intact.
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I have a Lodge cast iron pan and I season it each time I clean it. I just use dish soap and water and one of those stainless steel scrubbies, works good.
Once it's all cleaned I'll dry it off with a cloth and put a bit of canola oil in the pan and wipe it all around with a separate cloth and that's the seasoning part. Put it back on the stove until the next time I use it.
I also never turn the heat up more than medium on the stove to get it hot and will just use a little bit of oil when cooking.
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