I went shopping today. Bought three pieces of All Clad, found the
Tuffy and bought some vegetables that I haven't seen at my usual
haunts.

Here's the All Clad:
In the box - http://oi56.tinypic.com/fbxa45.jpg
Out of the box - http://oi54.tinypic.com/33nbyxh.jpg

I know I'm going to love the Windsor pan and the 2 qt saucepan! The
Windsor is absolutely perfect for steaming. My steamer basket fits
the bottom beautifully and the sloping sides let me pile in
vegetables. The 2 qt saucepan is narrow and tall so I can use it
when I would normally want to use a 1 qt. Both pans will work well on
my smaller burners. I boiled potatoes in the 2 qt on the small burner
for mashed this evening and it worked as well as I'd expected.

I'm apprehensive about the sauté pan, but the department manager told
me the real trick to no sticking is to make sure my meat is dry before
seasoning it and putting it in the pan. For some reason, wet meat
causes the sticking problem... I didn't use the sauté pan tonight, so
I didn't test that theory.

Here's that Tuffy... http://oi51.tinypic.com/i1gmt4.jpg
I told the clerk to tell whoever does the ordering "don't stop".

I almost fell over at the variety in the vegetable section! I bought
purple cauliflower, brocoflower, jerusalum artichokes and kumquats.

Purple cauliflower and brocoflower
http://oi54.tinypic.com/2s1r4g8.jpg
Brocoflower "in the pot"
http://oi52.tinypic.com/10o1dhy.jpg

They had ground veal in the butcher section, so I got it, some ground
pork and ground beef to make an old fashioned meat loaf. That made
hubby happy.

They have a huge olive bar. I didn't count the types, but there were
at least a dozen different types of olives. They didn't have chopped
olives, which have been missing from the olive bar I usually buy from
for at least a month. I wonder if it is being discontinued?


--

Never trust a dog to watch your food.

On 11/30/2010 12:02 AM, sf wrote:
>
> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.
>
> Here's the All Clad:
> In the box - http://oi56.tinypic.com/fbxa45.jpg
> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> I know I'm going to love the Windsor pan and the 2 qt saucepan! The
> Windsor is absolutely perfect for steaming. My steamer basket fits
> the bottom beautifully and the sloping sides let me pile in
> vegetables. The 2 qt saucepan is narrow and tall so I can use it
> when I would normally want to use a 1 qt. Both pans will work well on
> my smaller burners. I boiled potatoes in the 2 qt on the small burner
> for mashed this evening and it worked as well as I'd expected.
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.
>
> Here's that Tuffy... http://oi51.tinypic.com/i1gmt4.jpg
> I told the clerk to tell whoever does the ordering "don't stop".
>
> I almost fell over at the variety in the vegetable section! I bought
> purple cauliflower, brocoflower, jerusalum artichokes and kumquats.
>
> Purple cauliflower and brocoflower
> http://oi54.tinypic.com/2s1r4g8.jpg
> Brocoflower "in the pot"
> http://oi52.tinypic.com/10o1dhy.jpg
>
> They had ground veal in the butcher section, so I got it, some ground
> pork and ground beef to make an old fashioned meat loaf. That made
> hubby happy.
>
> They have a huge olive bar. I didn't count the types, but there were
> at least a dozen different types of olives. They didn't have chopped
> olives, which have been missing from the olive bar I usually buy from
> for at least a month. I wonder if it is being discontinued?

YAY! Now to look at your photos!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 11/30/2010 12:07 AM, Sky wrote:
> On 11/30/2010 12:02 AM, sf wrote:
>>
>> I went shopping today. Bought three pieces of All Clad, found the
>> Tuffy and bought some vegetables that I haven't seen at my usual
>> haunts.
>>
>> Here's the All Clad:
>> In the box - http://oi56.tinypic.com/fbxa45.jpg
>> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>>
(snip)
>
> YAY! Now to look at your photos!

Saw the photos. Cookware looks fantastic


--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Tue, 30 Nov 2010 00:56:02 -0600, Sky >
wrote:

> Cookware looks fantastic

Thanks, sky. The two saucepans are going to be very useful. I'm glad
I bought them.

--

Never trust a dog to watch your food.

On 11/30/2010 1:02 AM, sf wrote:

> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't shaeen at my usual haunts.

Yay! Congrats the the purchases!

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

NOW you're loaded for bear. ( I'd hate to know what that all toted up
to.)

The pans look wonderful - can they take the heat of a broiler for a
few minutes?

Please report back in a month on the nonstickability.

On Nov 29, 10:02*pm, sf > wrote:
> I went shopping today. *Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.


What store were you shopping in??

On 2010-11-30, sf > wrote:

> at least a dozen different types of olives. They didn't have chopped
> olives, which have been missing from the olive bar I usually buy from

Shoulda bought a good knife.

nb

sf > wrote:

>I went shopping today. Bought three pieces of All Clad, found the
>Tuffy and bought some vegetables that I haven't seen at my usual
>haunts.

>Here's the All Clad:
>In the box - http://oi56.tinypic.com/fbxa45.jpg
>Out of the box - http://oi54.tinypic.com/33nbyxh.jpg

Nice. They look to be SS interior; is "LTD" the name of the exterior
finish?

>I know I'm going to love the Windsor pan and the 2 qt saucepan! The
>Windsor is absolutely perfect for steaming. My steamer basket fits
>the bottom beautifully and the sloping sides let me pile in
>vegetables. The 2 qt saucepan is narrow and tall so I can use it
>when I would normally want to use a 1 qt. Both pans will work well on
>my smaller burners. I boiled potatoes in the 2 qt on the small burner
>for mashed this evening and it worked as well as I'd expected.

>I'm apprehensive about the sauté pan, but the department manager told
>me the real trick to no sticking is to make sure my meat is dry before
>seasoning it and putting it in the pan. For some reason, wet meat
>causes the sticking problem... I didn't use the sauté pan tonight, so
>I didn't test that theory.

That's a new one on me. I don't think you will have a sticking problem
to begin with.


Steve

sf wrote:
> I went shopping today. Bought three pieces of All Clad, found the
> Tuffy and bought some vegetables that I haven't seen at my usual
> haunts.
>
> Here's the All Clad:
> In the box - http://oi56.tinypic.com/fbxa45.jpg
> Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> I know I'm going to love the Windsor pan and the 2 qt saucepan! The
> Windsor is absolutely perfect for steaming. My steamer basket fits
> the bottom beautifully and the sloping sides let me pile in
> vegetables. The 2 qt saucepan is narrow and tall so I can use it
> when I would normally want to use a 1 qt. Both pans will work well on
> my smaller burners. I boiled potatoes in the 2 qt on the small burner
> for mashed this evening and it worked as well as I'd expected.
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.

Congrats! I hope you enjoy your new cookware.

--
Jean B.

sf > wrote:
>
>I went shopping today. Bought three pieces of All Clad, found the
>Tuffy and bought some vegetables that I haven't seen at my usual
>haunts.
>
>Here's the All Clad:
>In the box - http://oi56.tinypic.com/fbxa45.jpg
>Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
>I know I'm going to love the Windsor pan and the 2 qt saucepan! The
>Windsor is absolutely perfect for steaming. My steamer basket fits
>the bottom beautifully and the sloping sides let me pile in
>vegetables. The 2 qt saucepan is narrow and tall so I can use it
>when I would normally want to use a 1 qt. Both pans will work well on
>my smaller burners. I boiled potatoes in the 2 qt on the small burner
>for mashed this evening and it worked as well as I'd expected.

You spent all that money on pans you will use to boil water... watch
out for those hot spots! LOL-LOL

They're too small... kids r us size. And glass lids suck.

Brooklyn1 <Gravesend1> wrote:

> And glass lids suck.

I've never liked them, but that's subjective. What objectively
is wrong with glass lids?

Steve

On Nov 30, 8:41*am, Kalmia > wrote:
> NOW you're loaded for bear. ( I'd hate to know what that all toted up
> to.)
>
> The pans look wonderful - can they take the heat of a broiler for a
> few minutes?
>
> Please report back in a month on the nonstickability.

I can tell you right now, sticking and cleaning up the pans won't be a
problem.

N.

On Nov 30, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> sf > wrote:
>
> >I went shopping today. *Bought three pieces of All Clad, found the
> >Tuffy and bought some vegetables that I haven't seen at my usual
> >haunts.
>
> >Here's the All Clad:
> >In the box -http://oi56.tinypic.com/fbxa45.jpg
> >Out of the box -http://oi54.tinypic.com/33nbyxh.jpg
>
> >I know I'm going to love the Windsor pan and the 2 qt saucepan! *The
> >Windsor is absolutely perfect for steaming. *My steamer basket fits
> >the bottom beautifully and the sloping sides let me pile in
> >vegetables. * The 2 qt saucepan is narrow and tall so I can use it
> >when I would normally want to use a 1 qt. *Both pans will work well on
> >my smaller burners. *I boiled potatoes in the 2 qt on the small burner
> >for mashed this evening and it worked as well as I'd expected.
>
> You spent all that money on pans you will use to boil water... watch
> out for those hot spots! LOL-LOL
>
> They're too small... kids r us size. *And glass lids suck.- Hide quoted text -
>
> - Show quoted text -

We've already heard your opinion on glass lids - I LOVE mine, and they
will never break.

N.

O
> Here's the All Clad:
> In the box -http://oi56.tinypic.com/fbxa45.jpg
> Out of the box -http://oi54.tinypic.com/33nbyxh.jpg
>
>
> I'm apprehensive about the sauté pan, but the department manager told
> me the real trick to no sticking is to make sure my meat is dry before
> seasoning it and putting it in the pan. *For some reason, wet meat
> causes the sticking problem... I didn't use the sauté pan tonight, so
> I didn't test that theory.
>

Odd, it looks just like my Emerilware (made by All-Clad, with the same
warranty) except for the outside - mine is shiny stainless.

The guy who told you wet meat sticks doesn't know what he's talking
about. "Hot pan, cold oil, meat won't stick." That's all you need to
know.

My all-stainless cleans up as easily as a good non-stick pan.

N.

Nancy2 > wrote:

>Odd, it looks just like my Emerilware (made by All-Clad, with the same
>warranty) except for the outside - mine is shiny stainless.
>
>The guy who told you wet meat sticks doesn't know what he's talking
>about.

That would be my guess also.

>"Hot pan, cold oil, meat won't stick." That's all you need to
>know.

>My all-stainless cleans up as easily as a good non-stick pan.

Ay-yup. Assuming it is heavy stainless, and especially if it is
alumninium-core or layered.


Steve

On Tue, 30 Nov 2010 06:41:52 -0800 (PST), Kalmia
> wrote:

>
>
> NOW you're loaded for bear. ( I'd hate to know what that all toted up
> to.)

Two were under $100, the smallest one was an owie but not a big one in
the whole scheme of All Clad.
>
> The pans look wonderful - can they take the heat of a broiler for a
> few minutes?

Not sure. The sales person said something about not putting them in a
400 degree F oven for any length of time. I think it has something to
do with the anodized outside. I don't cook that way, so I'll probably
never put it to the test. I have cast iron pans if I want to use a
pan to bake or broil.
>
> Please report back in a month on the nonstickability.

I will, thanks!

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 06:54:23 -0800 (PST), ImStillMags
> wrote:

> On Nov 29, 10:02*pm, sf > wrote:
> > I went shopping today. *Bought three pieces of All Clad, found the
> > Tuffy and bought some vegetables that I haven't seen at my usual
> > haunts.
>
>
> What store were you shopping in??

The All Clad were from Bed Bath and Beyond... and I used 20% off
coupons. The rest was from Andronico's, thanks to Steve Pope for
scouting out SOS-Tuffy at his Andronico's across the Bay.

--

Never trust a dog to watch your food.

On 30 Nov 2010 15:30:50 GMT, notbob > wrote:

> On 2010-11-30, sf > wrote:
>
> > at least a dozen different types of olives. They didn't have chopped
> > olives, which have been missing from the olive bar I usually buy from
>
> Shoulda bought a good knife.
>
I have lots of good knives, thanks.

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 16:18:29 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >I went shopping today. Bought three pieces of All Clad, found the
> >Tuffy and bought some vegetables that I haven't seen at my usual
> >haunts.
>
> >Here's the All Clad:
> >In the box - http://oi56.tinypic.com/fbxa45.jpg
> >Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
> Nice. They look to be SS interior; is "LTD" the name of the exterior
> finish?

Yes, SS interior... I have no idea what LTD means, it's probably the
name of that particular line.
>
> >I'm apprehensive about the sauté pan, but the department manager told
> >me the real trick to no sticking is to make sure my meat is dry before
> >seasoning it and putting it in the pan. For some reason, wet meat
> >causes the sticking problem... I didn't use the sauté pan tonight, so
> >I didn't test that theory.
>
> That's a new one on me. I don't think you will have a sticking problem
> to begin with.
>
The only ss (interior) pans I've ever cooked with were my mother's old
Revereware and I clearly remember everything sticking. Ugh! That
turned me off ss for the majority of my adult lifetime. I'm just
testing the waters now and wouldn't have bought it except it was a
*really* good price + the department manager said I could return it if
I didn't like it. Sounded fair to me!

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 08:25:11 -0800, Christine Dabney
> wrote:

> On Mon, 29 Nov 2010 22:02:52 -0800, sf > wrote:
>
>
> >I know I'm going to love the Windsor pan and the 2 qt saucepan! The
> >Windsor is absolutely perfect for steaming. My steamer basket fits
> >the bottom beautifully and the sloping sides let me pile in
> >vegetables.
>
> Keep me informed as to how to continue to like it. I have been eyeing
> that for years now.. Might get it some year....
>
This is the time to do it, they're $99 while the supply lasts - and
you can also use your 20% off coupon at BB&B.
>
> >I'm apprehensive about the sauté pan, but the department manager told
> >me the real trick to no sticking is to make sure my meat is dry before
> >seasoning it and putting it in the pan. For some reason, wet meat
> >causes the sticking problem... I didn't use the sauté pan tonight, so
> >I didn't test that theory.
>
> I have one that size, but without the long handle. It is a sauteuse.
> I use it all the time, from roasting, to cooking braises in it. Hope
> you enjoy yours as much as I enjoy mine.
>
> >I almost fell over at the variety in the vegetable section! I bought
> >purple cauliflower, brocoflower, jerusalum artichokes and kumquats.
>
> Where were you shopping?

Andronico's.
>
> >They have a huge olive bar. I didn't count the types, but there were
> >at least a dozen different types of olives. They didn't have chopped
> >olives, which have been missing from the olive bar I usually buy from
> >for at least a month. I wonder if it is being discontinued?
>
> Hmm..sounds like Berkeley Bowl...
>
Better than Berkeley Bowl! The vegetable selection isn't as good as
BB, but I don't care. It had what I wanted (and it was displayed
beautifully) Unfortunately, I left my phone home or I would have
taken a couple of pictures for you. I'm returning soon, I won't have
to cross a bridge to do it and that means $5 extra in my pocket to
spend.


--

Never trust a dog to watch your food.

sf > wrote:

>Why did glass lids enter the conversation? The lids on my pots & pan
>are metal. I am not a glass lid advocate or denigrator.

When I looked at the photo you linked to I could not tell if the lids
were glass. They look possibly glass in the photo.

Steve

sf > wrote:

> wrote:

>> The guy who told you wet meat sticks doesn't know what he's talking
>> about. "Hot pan, cold oil, meat won't stick." That's all you need to
>> know.

>That's the way I cook with my cast iron, but he says not to treat ss
>like cast iron and don't do that. Let the oil heat with the pan and
>don't walk away while it heats (I use gas). Put the meat in as soon
>as it heats up. I'll try both ways and see how it goes.

I have only heard of heating the pan first, then adding oil, with SS.
Not with CI, although maybe it is fine there too.

Walking away while it heats is never the greatest of ideas. :-)



Steve

On Tue, 30 Nov 2010 13:13:02 -0800, Christine Dabney
> wrote:

> On Tue, 30 Nov 2010 10:29:40 -0800, sf > wrote:
>
> >Not sure. The sales person said something about not putting them in a
> >400 degree F oven for any length of time. I think it has something to
> >do with the anodized outside. I don't cook that way, so I'll probably
> >never put it to the test. I have cast iron pans if I want to use a
> >pan to bake or broil.
> >>
>
> Weird. I put my All-Clad into an even hotter oven at times. But then
> again, mine is the MasterChef2, with the aluminum outside. Doesn't
> hurt them a bit.
>
The whole point is taking care of the finish, which you don't have. I
didn't want to be constantly polishing to keep them shiny and new, and
I scorch my pans as it is - so I didn't get the mirror finished ones.


--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 20:08:52 +0000 (UTC),
(Steve Pope) wrote:

> The All-Clad will be a different stainless steel experience than the
> Revereware for three reasons:
>
> (1) Heavier
> (2) Aluminum slug core
> (3) Different finish on the SS: it is micro-polished a different way

Crossing my fingers and hoping for the best. As it is, I still have
my other workhorses so it can be used for something else if that
doesn't work out.
>
> For whatever reasons, the combination of the above factors makes all the
> difference. Just remember to heat it hot first before adding oil.

I'm going to try both ways. I'll probably do hot pan, cold oil first
because that's the way I cook. I'll need to remind myself to try it
the other way.
>
> Is it the optimal pan for everything? Not quite. Still waiting for
> your report on whether you like it for a plain sauteeing of a steak
> of chicken breast, something I never use my SS for.

I'll get to chicken soon. I cook a lot of it. What do you use your
ss saute pan for if not those two items?

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 21:26:32 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >Why did glass lids enter the conversation? The lids on my pots & pan
> >are metal. I am not a glass lid advocate or denigrator.
>
> When I looked at the photo you linked to I could not tell if the lids
> were glass. They look possibly glass in the photo.
>
They literally have a mirror finish and that's a reflection. I don't
expect them to look as good in a month or two though. Might as well
record how they were when new because they won't look that good in the
near future.



--

Never trust a dog to watch your food.

sf > wrote:

>On Tue, 30 Nov 2010 20:08:52 +0000 (UTC),

>(Steve Pope) wrote:

>> Is it the optimal pan for everything? Not quite. Still waiting for
>> your report on whether you like it for a plain sauteeing of a steak
>> of chicken breast, something I never use my SS for.

>I'll get to chicken soon. I cook a lot of it. What do you use your
>ss saute pan for if not those two items?

I'm probably repeating myself, but I find the SS pan (Calphalon in my
case) excellent for the following:

(1) Stir-frying, in place of a wok.
(2) Sauteeing most types of vegetables but especially crucifers like
brussels sprouts, rapini, purple cabbage.
(3) Pan-frying fish.

I still use cast iron for pan-roasting a steak or chop, or
sauteeing tofu or, usually, chicken. And I tend to use enameled
case iron if I'm making either a stew, a ground-meat containing vegetable
dish (e.g. taco or burrito filling), pasta sauces, or an egg dish.


Steve

sf wrote:
> (Steve Pope) wrote:
>> sf > wrote:
>
>> >Here's the All Clad:
>> >In the box - http://oi56.tinypic.com/fbxa45.jpg
>> >Out of the box - http://oi54.tinypic.com/33nbyxh.jpg
>
>> Nice. They look to be SS interior; is "LTD" the name of the exterior
>> finish?
>
> Yes, SS interior... I have no idea what LTD means, it's probably the
> name of that particular line.

Yep. LTD is checked on the boxes and in the group photo they show an
anodized exterior. Technically they should not be put through the
dishwasher as hot detergent can etch the anodized surface.

As the anodized surface is on the outside I would not care and I'd put
them in the machine anyways. That's my personal bias against items that
don't go in the machine speaking.

sf > wrote:

> wrote:

>> Weird. I put my All-Clad into an even hotter oven at times. But then
>> again, mine is the MasterChef2, with the aluminum outside. Doesn't
>> hurt them a bit.

>The whole point is taking care of the finish, which you don't have. I
>didn't want to be constantly polishing to keep them shiny and new, and
>I scorch my pans as it is - so I didn't get the mirror finished ones.

I find certain recommendations about maximum oven temps for
cookware to be way too conservative. I sense lawyers.

S.

sf wrote:
>
> All of the above. I don't know what the core is. Don't care. I
> suspect the people who don't have a problem cleaning up don't cook
> like I cook. I use high heat. That's how I warped my other pans.

With the higher conductivity your new pans will acheive equal
temperature with less flame. So you can either cook on a lower flame or
go for faster flash frying than you do now.

On Tue, 30 Nov 2010 22:22:32 +0000 (UTC),
(Steve Pope) wrote:

> I'm probably repeating myself, but I find the SS pan (Calphalon in my
> case) excellent for the following:
>
> (1) Stir-frying, in place of a wok.
> (2) Sauteeing most types of vegetables but especially crucifers like
> brussels sprouts, rapini, purple cabbage.
> (3) Pan-frying fish.

Ah, okay. I have a wok, I don't sauté vegetables (although I should
start adding that variation) and I won't fry fish.
>
> I still use cast iron for pan-roasting a steak or chop, or
> sauteeing tofu or, usually, chicken. And I tend to use enameled
> case iron if I'm making either a stew, a ground-meat containing vegetable
> dish (e.g. taco or burrito filling), pasta sauces, or an egg dish.
>
I'm making short ribs tonight. I put the usual amount of oil in the
pan (hot pan, cold oil method) and browned the meat. It worked just
fine. I put the pan in the oven, but took it out after 10-15 minutes
because I'm not sure my oven temp is right these days; it's late and I
don't want to cook that meat all night.

One thing I can tell you is that although the long handle stays cool
on the stovetop, the one that looks like a drawer pull doesn't. My
fingers still hurt from grabbing it without testing to see if it was
hot or not. Ow!

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 23:08:50 +0000 (UTC), Doug Freyburger
> wrote:

> As the anodized surface is on the outside I would not care and I'd put
> them in the machine anyways. That's my personal bias against items that
> don't go in the machine speaking.

As for me, I don't wash pots and pans in the dishwasher anyway so why
start now?

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 23:11:41 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > All of the above. I don't know what the core is. Don't care. I
> > suspect the people who don't have a problem cleaning up don't cook
> > like I cook. I use high heat. That's how I warped my other pans.
>
> With the higher conductivity your new pans will acheive equal
> temperature with less flame. So you can either cook on a lower flame or
> go for faster flash frying than you do now.

I learned months ago not to go over medium heat. I just don't need
it. What's nice about the smaller bottom diameters of the new pots is
that I can use the smaller burners and they heat up as fast as if I'm
using the bigger ones.

--

Never trust a dog to watch your food.

On Nov 30, 2:12*pm, sf > wrote:
>
>
> > On Nov 30, 10:44 am, Brooklyn1 <Gravesend1> wrote:
>
>
>
> > > They're too small... kids r us size. And glass lids suck.
>
>
> > We've already heard your opinion on glass lids - I LOVE mine, and they
> > will never break.
>
> Why did glass lids enter the conversation? *The lids on my pots & pan
> are metal. *I am not a glass lid advocate or denigrator. *They work
> just like any other lid, AFAIC, but I'm not a klutz in the kitchen so
> the thought that they might break has never been part of the equation.
>
>
Oh, those are really, really nice pans and I think you will like them
immensely. And the 20% off coupon from BBB is always nice to have!

When I was looking at your pictures I was thinking the lids looked
like they were metal to me but then everyone started saying glass lids
so I thought I was just looking at the reflection of your stove and
thinking maybe they were glass afterall. I was *thinking* I had never
seen any glass lids for AllClad but then I don't know of all their
cookware lines.

On Tue, 30 Nov 2010 21:57:04 -0600, Omelet >
wrote:

> > Brocoflower "in the pot"
> > http://oi52.tinypic.com/10o1dhy.jpg
>
> Expensive around here. <sigh> Too bad as I really love it.

I put it in the "treat" category. I couldn't remember how much they
charged, so I told hubby "expensive" when he asked. His reply was:
whatever you paid, it's worth the price. I think so too!

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 20:28:39 -0800 (PST), itsjoannotjoann
> wrote:

> I was *thinking* I had never
> seen any glass lids for AllClad but then I don't know of all their
> cookware lines.

<smile> You were right.

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 08:52:46 -0800 (PST) in rec.food.cooking, Nancy2
> wrote,
>The guy who told you wet meat sticks doesn't know what he's talking
>about. "Hot pan, cold oil, meat won't stick." That's all you need to
>know.

What I could never figure out is, after pouring cold oil in the pan
how many milliseconds is it until you have hot oil?

On 2010-12-01, David Harmon > wrote:

> What I could never figure out is, after pouring cold oil in the pan
> how many milliseconds is it until you have hot oil?

That old adage alway sounded good, but I find if both pan and oil are
hot enough when introducing some food into the pan, it matters not
which temperature either were before they both became hot.

nb

On Wed, 01 Dec 2010 07:13:20 -0800, David Harmon >
wrote:

>On Tue, 30 Nov 2010 08:52:46 -0800 (PST) in rec.food.cooking, Nancy2
> wrote,
>>The guy who told you wet meat sticks doesn't know what he's talking
>>about. "Hot pan, cold oil, meat won't stick." That's all you need to
>>know.
>
>What I could never figure out is, after pouring cold oil in the pan
>how many milliseconds is it until you have hot oil?

However long for a drop of water to sizzle

On 01 Dec 2010 15:34:18 GMT, notbob > wrote:

> On 2010-12-01, David Harmon > wrote:
>
> > What I could never figure out is, after pouring cold oil in the pan
> > how many milliseconds is it until you have hot oil?
>
> That old adage alway sounded good, but I find if both pan and oil are
> hot enough when introducing some food into the pan, it matters not
> which temperature either were before they both became hot.
>
I always thought it was a good mantra about how not to overheat (burn)
the oil. You don't need to heat the oil as the pan heats, just pour
it in shortly before you start cooking.


--

Never trust a dog to watch your food.