I am curious. How shallow is a shallow saucepan?
I dunno. I haven’t tested it. It strikes me as being on the same level as Tramontina. But their marketing strikes some aspirational chords for Gens X plus. But they’re playing the endorsement game pretty heavy.
They’re war horses.
Nothing. There’s still restaurant supply disk-bottomed stainless cookware in every Michelin-starred restaurant in Manhattan. And it certainly isn’t there for display or when cameras are rolling.
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I will measure tomorrow when I rise off my bed of physical therapy misery. 
Be well.
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I bought it a couple of Black Fridays ago as an impulse purchase. It’s been an ideal oven for me. It’s reliable, easy to use, large, and no fuss or cleanup. I’m not familiar with the Gozney you mention, but it’s hard to imagine anything more than a very marginal improvement from a Koda 16.
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Your mention of stone grinders reminded me of the trendiness of fresh, homemade rice rolls right now within the Chinese cuisine scene. My mom got into making her own rice rolls before she got ill, but she had a few friends who started grinding their own rice flour. I’m all for homemade rice rolls that are freshly steamed, but a stone rice flour grinder for home? I don’t doubt the quality, but you have to really love those rice rolls.
Example of one:
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I think you hit it on the head. I don’t think JP gives a rip so long as he can do his magic with it. Is it sharp and easy on the hand? I doubt JP requested the knife. Rather, I’m sure the money minds made a little green from having the Vic in his hand. I’d bet it’s a good knife; only great in hands like his.
I’ve had the same thoughts on processors, also. I don’t need one.
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I dunno, but I don’t love soy bean milk or use enough rice flour to want to grind my own. I’m sure it’s way more versatile than what I’m making this out to be, but those items also aren’t particularly expensive at the stores either. Is the difference really that noticeable? I’ve tried rice rolls from shops that claim to grind their own flour, but I can’t say it’s a huge difference in taste or texture. A typical 1lb bag of rice flour is under $2 where I am, so it just seems like a lot of space and/or effort.
About 2 3/4 inches. Currently, Made In only makes 2 and 4 quart “regular” saucepans. My other Made In is a 3 quart saucepan. Guess I knew how to pick the popular sizes.
For comparison, my old Vollrath:
The current iteration’s specs (handle design has changed)
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Looks like a terrific configuration. Thanks.
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I don’t know about rice flour, but I have a countertop stone mill that I use to grind various other grains (rye, einkorn, spelt, etc) for flour. It absolutely makes a difference in flavour and also in rising times for yeasted doughs. Fresh, coarsely ground oats make a superior oatmeal and other grains just give so much more flavour than older, store bought ones. I use the mill often, so it has been a worthwhile purchase for me.
This is the one I have:
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Then there’s tennis. We’re old enough to remember when the Wilson T-2000 stainless racket took over the scene. Seen in Jimmy Connors’s hand it seemed magical, but the weekend warriors often overlooked his uncanny ability to get to nearly every ball, put the racket on it and do something.
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Hey, I am old enough to remember when the Bancroft Players Special and the Maxply Fort ruled, spending more on strings than the racket cost! I still love my Maxply. No matter what sport you love, you find someone you really admire and try hard to emulate them, unless it was Emerson Fittipaldi and you lacked a viable plan for acquiring an F1. The nice thing about geeking out on cooking and cookware is that the pans, knives, etc. are rarely out of reach, you will actually use them with regularity, and over time you will evolve as a cook. There are lots of expensive bikes, tennis racquets, golf clubs, guitars, and more, languishing in closets. Check Badger and Blade. There are three hundred dollar razors in thirty razor and fifty brush collections with dozens of soaps and aftershaves and thousands of blades crammed into bathroom cabinets and drawers or displayed in “shave dens” on veritable altars. Then worse still there are giant collections of Beany Babies, Lalique, Toby mugs, and Herend and so on. I have never really identified with collectors who just “have stuff,” but at least my pots and pans crank out meals. I know I’ll never equal my favorite chefs, but I know I am a heckuva a lot closer to that than I’ll ever be to Scottie Scheffler or whoever today’s hot tennis star or guitarist is. Then again, I have been working at it for a very long time.
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If you’re going down the Dunlop Maxply Fort path, we’d say (without going far out on any limb) that nobody (nobody) except Rod Laver had that Rod Laver wrist action.
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Wilson Jack Kramer.
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What’s the use or application theory behind this geometry? I’ve seen this before, but they’ve always had specialy inserts, e.g., for eggs.
THAT was very impressive! 6 minutes and he nearly completely butchered that bird with minimal waste. I am a tyro. I just learned about spatchcocking a chicken and have yet to actually accomplish the task. Seeing him do this makes me wonder if I want to try this first.
But first I have to find a reliable source for what “voila” actually means when you hear a chef say it repeatedly…
