But what if I have only 3 things in my kitchen?
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Quite a biased, subjective chart. Probably created by the marketing department of a clad cookware producer.
Good quality two-ply (i.e. aluminum disc bottom) will run rings around even the best clad on the market - when it comes to evenness. Even a 50 euro Paderno disc bottom pan will have 50% more aluminum in its base than a 200 euro Demeyere Proline for example.
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And before anyone accuses me of propagating ‘evenness uber all’ - of course I look at other qualities too.
That’s also the reason why I never really understand people complaining about Le Creuset not being even heating. Especially coming from people happily using carbon steel or clad cookware over thicker, more even heating alternatives (like copper or thick disc bottom).
I use my Le Creusets on the stovetop only - they are perfectly fine if you know what you’re doing.
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The key concept is “if you know what you are doing,” as I am confident you do. As for those who place a high value on evenness, as I do, it depends on the place. While I like my even heating pans for sauces and sautéing, I do like to crank the heat way up on carbon steel for steaks and thick chops. Although some materials are better for certain applications, pretty much all mainstream materials can be used successfully for pretty much any application. I am not ready to try steak in Apilco. However, even ceramics can be used stovetop. Consider the tagine.
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Find an enabler thread! Even this one has potential as an enabler. The talk about waffles got me salivating. I just got an unused 1953 Landers Frary Clark waffle maker and added pecan pieces to my grocery list!
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Only if you limit your assessment of eveness (and confine your cooking) strictly to the pan floor.
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Want an 1853 waffle maker? Prompted, this makes my Dump Three list.
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From a certain point of view MC2 is just Master Chef with a handle update. That line sold well enough to put All-clad on the map. At any rate MC2 was only brought up as a second viable 2-ply line for that chart.
I have a lot of respect for the build and the artistry involved in enamel work. Take a look at Anordain watches to see where enamel work can really go. As I said before I have tools that already do the job of my ECI. Paderno grand gourmet fullfills the job of searing and maintaining a consistent simmer, and bare cast iron does a great job of releasing my baked goods. If I could do it over I would have gone with a nice Piece of Falk.
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I used to use the Keurig daily but I’ve been off of coffee for a couple of years. I just nuke a mug of water when I want tea.
I had a big 11 or 14 cup Cuisinart FP that I received at my bridal shower all those years ago. Eventually it died and I wasn’t in a position to replace it. I made do with my Ninja blender and my Cuisinart mini-chopper. I finally ordered myself a new one (Cuisinart 11 cup I think) because I wanted to make Bravetart’s Tate’s-style chocolate chip cookies. The cookies didn’t turn out well and I haven’t used the thing since.
I bought the mortar and pestle with a gift card received at the bridal shower. I can count how many times I’ve used it on one hand. I don’t know why I held onto it when I was throwing so much stuff out prior to moving here. For some reason I just didn’t want to let it go. . . but I could today. I still haven’t used it after living here for 3 years.
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I know right?
Remember this? Want one?
Now this
Sorry, mid twentieth century is, to me, a great period for kitchen appliances.
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Great point. I found my stock improved a bit using a stockpot with walls that spread heat well. Mainly it was easier to keep the entire pot at a smile.
I guess there’s a difference between “have to” and “want to.”
I love my mom. She knows I love to cook; but she likes to gift me one trick ponies. So, the quesadilla maker, the beer butt chicken roaster and 10" Pioneer Woman (her hero) nonstick would go. Just taking up space. Maybe beer butt chicken will come back , like fondue, someday. Mhmm.
Either way, I keep all three, just in case.
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Don’t get me started on cakes. Like you, I like thin and wide. My son, like me, thin. My daughter, thick as a brick. Wife likes waffles.
I make a lot of eggs, and biscuits and gravy to avoid the hassle.
One thing we do all agree on is real maple syrup.
I’m thinking of tossing my garlic press. I like the planer.
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I thought about my Chinois and this list. I make a lot of stocks, though, and, when it comes to getting all the flavor out of shrimp shells, chicken bones, that bad boy amazes. I’m keeping the Chinois; maybe more because I got it at such a bargain than constant use. When I do use it, though, it’s a great tool.
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Are you talking about a microplane? I just slice or mince garlic except the times I just smash it under a knife and toss it in with a shrug.
Yeah it’s a microplane. I’ve just been using it for tons of things lately, and like how it handles garlic. I used to only use it for zest, or a super hard piece of cheese; nutmeg, too.
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But how do you make fresh whipped cream (our main (and important) use of the hand held mixer
