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Q&A -- Understanding Stovetop 12:10 PM
A Whiter
Cookware Post your questions here Shade of
Sauce
Today,
eGCI Team 12:03 PM
Artisanal
Posted 07 August 2003 - 01:23 PM cocktail
books?
Please post relevant questions here. Today,
10:40 AM
French
Polynesia
trillium (Tahiti,
Moorea &
Posted 07 August 2003 - 01:44 PM
Bora
Bora)
Great job! But one question....
Today,
What about black porcelain enamel finished cast iron pans? 06:26 AM
They develop a "seasoning" much faster then raw cast iron The high-
and are non-reactive. And they don't need the babying that power
blender
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
and are non-reactive. And they don't need the babying that
the ivory enamel does, you can use them for high heat blender
cooking. topic
Yesterday,
regards, 11:03 PM
trillium
slkinsey
Watched
Posted 07 August 2003 - 01:58 PM Topics
trillium
Posted 07 August 2003 - 02:48 PM
Le Creuset
(http://www.lecreuset.com/new/productguide_lc3.php?
item_no=242&line=14&parent_id=1) . It's the stuff that is on
their not non-stick black colored finishes for some frying
pans, "woks", "tawas" grill pans and griddles. While the idea
of seasoning an enamel is kind of anti-intuitive I can't think
of a better way to say it. The finish starts out black and matte
and with a slightly rough surface and ends up black and
shiny and smooth. You can get it that way by applying a thin
film of oil and putting it in a low oven a few times. I'm
calling that seasoning. It goes away with harsh detergents or
some seriously high heat over a long period of time. I
thought it was raw cast iron, but they insist it's an enamel
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
thought it was raw cast iron, but they insist it's an enamel
finish.
I was just eyeing the Staub at Sur la Table the other day.
Very pretty.
regards,
trillium
mamster
Posted 07 August 2003 - 02:56 PM
slkinsey
Posted 07 August 2003 - 02:58 PM
Le Creuset
(http://www.lecreuset.com/new/productguide_lc3.php?
item_no=242&line=14&parent_id=1) . It's the stuff that is
on their not non-stick black colored finishes for some frying
pans, "woks", "tawas" grill pans and griddles.
Interesting. I see what you're talking about, but I don't seem
to be able to find any literature about it. Fundamentally, I
suppose, it is not all that different from regular enamel --
just maybe a little tougher.
Cool stuff. What I like about it is the lid with nodules on the
underside to serve as condensation points.
Samuel Lloyd Kinsey
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
fifi
Posted 07 August 2003 - 04:04 PM
Nick
Posted 07 August 2003 - 04:14 PM
This may not be the place to address this, but I'll ask it
anyway. The gas ranges that I've been looking at (except for
the simmer burner) typically have rather large diameter
burner rings. As I am usually only cooking for myself I tend
to often use smaller pans such as the All-Clad 1 qt. saute, 2
qt. sauce pan, and many 7 1/2" fry pans which are all fairly
small in diameter. So my question is, will these small pots
and pans work with the larger burners?
To add - I've cooked with cast iron for many years, but have
been won over by the All-Clad stainless line. At this point I
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slkinsey
Posted 07 August 2003 - 04:52 PM
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
Fat Guy
Posted 07 August 2003 - 08:18 PM
gsquared
Posted 08 August 2003 - 01:26 AM
slkinsey
Posted 08 August 2003 - 07:56 AM
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
This does not include knives and that sort of thing, of course.
alacarte
Posted 08 August 2003 - 09:05 AM
Dave Scantland
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
Dave Scantland
Director of operations, eGullet Society for Culinary Arts &
Letters; dscantland@eGstaff.org
(mailto:dscantland@egstaff.com)
eG Ethics signatory (http://egullet.org/ethics)
Ten things you can do to help the Society.
(http://forums.egullet.org/index.php?showtopic=102142)
slkinsey
Posted 08 August 2003 - 09:24 AM
Four things:
alacarte
Posted 08 August 2003 - 02:00 PM
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
Quote
slkinsey
Posted 08 August 2003 - 02:07 PM
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slkinsey
Posted 08 August 2003 - 02:27 PM
oraklet
Posted 08 August 2003 - 02:27 PM
slkinsey
Posted 08 August 2003 - 07:06 PM
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
1. Size -- you should figure out how much room you will
need to cook all these meatballs at the same time. The next
time you make a big batch of meatballs, if might be valuable
to put all the meatballs next to each other in a roughly
circular arrangement on a clean surface (countertop?) and
measure how much room they need. The typical "large saut
pan" has an 11 inch or 30 centimeter diameter. However, this
may not be big enough for you to make the meatballs you
want to make all at the same time, and you may find that you
need to go to a bigger pan.
2. Conductive material -- copper bottoms are nice, but since
you are going to be stuffing the pan as full as it can get with
meatballs and then keeping it at a relatively constant
temperature, thick aluminum might be better. You really
don't need the responsiveness of copper for something like
this, thick aluminum will have a much larger heat capacity
and the heat will be just as even. Also, an aluminum disk
bottom is always less expensive than a comparable copper
disk bottom design. If you do end up figuring out that you
will need an "oversize" diameter pan and have a regular-
strength stove that cannot crank out the heat like a Dynasty
or Viking, you will benefit greatly from the higher heat
capacity of aluminum.
3. While a saut pan might be the best design for frying the
meatballs, I think there are other designs that are more
versatile for your other uses. The sides of a saut pan are
awfully low for making a long-simmered sauce like rag
Bolognese or putting together a curry. For those tasks, you
would ultimately do better with a Casserole, which has sides
that are twice as tall as those on a saut pan in proportion to
the diameter of the cooking pan. So, in the best of all
possible worlds, you would have a saut pan for the metballs
and a Casserole for the rag and curry. However, we don't
live in a perfect world and you may have economic or space-
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
So, assuming you want one pan for both tasks, I'd recomend
a Rondeau with a thick aluminum base sized to have the
diameter you need to cook a typical large batch of meatballs
all at once in once layer. Paderno Grand Gourmet
(http://www.bridgekitchenware.com/category.cfm?
Category=276) would be a great example. 7 mm aluminum
bottom, heavy stainless body, comes in a variety of sizes
from 8 inches (20 cm) to 15.75 inches (40 cm). My second
choice would be Sitram Catering
(http://www.bridgekitchenware.com/category.cfm?
Category=253) with a similar range of sizes and 2.5 mm
copper bottoms. Third choice would be a Paderno Grand
Gourmet saut pan
(http://www.bridgekitchenware.com/category.cfm?
Category=278) with a 7 mm aluminum bottom (they tend to
have higher sides than the traditional design). Then a Sitram
Profisserie saut pan
(http://www.bridgekitchenware.com/category.cfm?
Category=265) with a 7 mm aluminum bottom, if you can
find one with a large enough diameter. Last wold be a Sitram
Catering saut pan
(http://www.bridgekitchenware.com/category.cfm?
Category=254) with a 2.5 mm copper bottom.
Samuel Lloyd Kinsey
oraklet
Posted 09 August 2003 - 04:03 AM
i guess my large cast iron skillet is still the best choice for
steak?
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slkinsey
Posted 09 August 2003 - 08:06 AM
i guess my large cast iron skillet is still the best choice for
steak?
Cast iron is definitely a good choice for steaks. The only
thing that I have found to be perhaps a little better is
stainless lined heavy copper (it has right around the same
heat capacity as a cast iron pan at similar thickness, but
conducts heat into the steak much more efficiently to form
the crust). Since the whole point of using cast iron for
something like this is to accumulate as much heat as
possible, one should go for the thickest cast iron possible. I
have always wondered why they didn't manufacture cast iron
skillets with a 5 mm thick base.
Another good option for steaks is a cast iron grill pan, which
allows the fat to drain away from the steak as it cooks. I often
use a preheated cast iron grill pan when I make steaks under
the broiler (the best way to cook steak, IMO).
Since cast iron is cheap, and since heatintg cast iron to the
screaming hot temperatures that are best for steak will
damage the seasoning, it is useful to have a dedicated "high
temperature" unseasoned cast iron pan for this purpose.
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Q&A -- Understanding Stovetop Cookware - eG Forums 31/05/2010 11:43 ..
See those faucets on the bottom? Every time you put some
food into the pan, a little heat drains out of the heat bucket
and is conducted into the food. This is how the food cooks.
The more food you put in the pan, the more heat is drained
out of the heat bucket. Depending on the conductivity of the
pan and the amount of food you put in there, the heat may
drain out of the pan faster than the burner can put it back in.
The net result of this is that the temperature of the pan goes
down. Now, instead of cooking the food at a high heat, you
are suddenly cooking at low heat. This is why it is important
to have a high heat capacity (although having good
conducvitity means that the heat capacity doesn't need to be
quite as high, as the heat bucket is filled back up relatively
quickly).
When you cook at high temperature, the liquid that is
exuded from the meat boils off and the steam is dispersed
more or less immediately. This provides a crisp exterior and
promotes Maillard reactions. When the heat is lower, the
liquid doesn't boil off very quickly. Also, the more things you
have in the pan, the less efficient the dispersal of steam
becomes. So... when you throw a bunch of food in a pan all at
once, drain the heat bucket and lower the temperature, these
two phenomena can quickly combine to create a situation
where the food gives off a lot of liquid that stays around in
the pan, and before you know it you are poaching the food in
its own juices.
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oraklet
Posted 09 August 2003 - 03:21 PM
once more, thanks a lot for your elaboration. it's really nice
to recieve answers that do not just tell one to do this or that,
but actually tell one why. by the way, the drop-in-a-hot-pan
phenomenon can be seen on cast iron, too. at least on the
very thickest and heaviest of mine.
slkinsey
Posted 09 August 2003 - 07:29 PM
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oraklet
Posted 10 August 2003 - 04:11 AM
fifi
Posted 10 August 2003 - 10:05 AM
slkinsey
Posted 10 August 2003 - 11:03 AM
I find that, with most things, if you start with high heat and
give the pan a good shake right as you put the meat into the
pan, the protein will set enough in that first second or two to
prevent further sticking.
Samuel Lloyd Kinsey
tirgoddess
Posted 10 August 2003 - 01:36 PM
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slkinsey
Posted 10 August 2003 - 01:52 PM
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