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Found 7 results

  1. About 15 years ago, we lucked out in an eBay thing and came in second place to buy an All-Clad (MasterChef pre the show, wonder what the trademark BS must be) set. These are probably the best pans I have worked with. Any tips on finding more at a reasonable price? Not loving the idea of paying $200-$400 per pot that I want to get.
  2. InstantPot users, do you have any favorite recipes you've been using? I'm still very new at this and enjoying it but haven't got a lot of things to put in our regular rotation yet. We've done crock-pot cooking before, but the pressure cooker is very new to us, and we like it for the time it saves. Also, how do you keep food from sticking and burning? We cooked a honey garlic chicken that was very easy and we all loved the taste, but each time we've made it, some of it has stuck and burned. We followed the recipe and set it for a particular time - should we be setting it on "Poultry" instead of manually setting the time - does the 'burn protection' only activate then?
  3. Do you hit a local store, shop online, or...? I need half-sheet pans, precut parchment liners, ring molds in various sizes, and a few other things. Sur La Table, Williams-Sonoma & etc. are OK, if expensive, but I want the real stuff.
  4. Do any other companies make enameled cast iron cookware similar to Le Creuset? I don't want to spend $150-$175 for a 6 quart french oven.
  5. Calling Poivrot Farci... We had the luxe demo dinner at SF a few months ago and had the pleasure of suckling on one of your pan-basted bone-less rib eyes cooked in irish butter and shallots. Perfection (thanks Trey!). Trey noted that the pan was iron, not cast iron. This had been an afterthought in my head until I came across these. They are actually on sale on OpenSky, a 7.9", 10.2" and 12.6" fry pan made of 99% Fe coated in beeswax to protect against oxidation. (for $150). Can you comment on the advantages of an iron pan, for say searing a steak? Are these going to be the new rage? I assume you have the benefit of a cast iron pan with the maneuverability of a stainless one. Thanks! Note: de BUYER Mineral B Element Round Frypans
  6. Hi all, I am looking for advice. I want a quality set of non-stick pots and pans that are dishwasher safe, even if they do not recommend using the dishwasher. Our stove is a glass/ceramic top that works well with our current cookware. A little background: When my wife and I combined our households a few years back we had more than enough cookware. I had All-Clad and she had Circulon. Since she hated the all-clad and loved her non-stick cookware, her set became the everyday cookware. I still use my All-Clad but she refuses. Alas my wife's preference for the dishwasher for all clean-up has finally taken a toll on the Circulon. (I hand wash the all-clad and knives) It held up well but the time has come to retire it and replace it. This is where you come in. Does anyone out there have experience, preferences, advice about a non-stick set of cookware that is dishwasher safe? I have already tried to talk the wife into all-clad LTD2 at Williams Sonoma, but I agree we already have a good set all-clad (even if it is not dishwasher safe). I also agree that we would have to take out a mortgage to buy all-clad ltd2. I have looked at several lines; e.g. Anolon Titanium and Circulon Infinite among others. They both advertise dishwasher safe and non-stick, but I have heard that Costco's brand, Kirkland, has a good set that some clean in the dishwasher despite the warning not to do so. Any thoughts on the Anolon Titanium or Circulon Infinite or your favorite dishwasher safe cookware?
  7. Does anyone know of a used restaurant supply store in the DC area that sells to the general public. I'd love to pick up stuff like sheet pans, drying racks, stock pots, and saute pans without paying the Sur La Table prices.
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