Holey moley!
Oh, I’ll keep you busy!
That is an amazing offer, but strange as it sounds, I would prefer to pay. Good tinners are hard to find, and I want to be sure they do well.
I can tell you Hammersmith successfully flattened and retinned a sagged 4-gallon saucepan for me years ago. It was an iffy project, because the bottom was riveted on, and what kind of brazing was also used determined whether the pan would be fixed or ruined. Jeff and Hammersmith did a fantastic job.
Calphalon One! I still own “a bit” of that line. Though not in my regular batterie, it’s still some of the best performing cookware I have ever used, and it’s a good compromise between dangerous coated cookware and stainless. Also, they made a huge variety of useful pieces, that “paella pan” (or 14” sautéuse) being one of them. and I found that the larger sizes would warp a bit under high heat. In retrospect I realize that is totally expected of aluminum cookware and I was probably slightly misusing them.
3 Likes
I took advantage of Jeff’s amazing offer, and I’m glad I did. Jeff and Hammersmith did a great job–my large oven came back looking stunningly beautiful.
Dude, all your non stick coating has chipped off. 
Butter or bacon fat.
I’ll admit to buying a 10" Calphalon at Ross a year ago. No coating, but the non stick part is real. I didn’t need the thing; but I’m glad I got it, so my son can feel the kitchen love a little more. I use it for crepes, which I make like twice a year.
1 Like
Had a Calph for a year now. I’m surprised how much I like it.
Chromium and nickel are both trace elements found in many, many vitamins. They are not ‘dirty,’ they are necessary for life in small amounts. Cookware will not make you ‘overdose’ on either one. If it did, we’d have all died before age 40.
If you’re a good re-tinner, stick to that.
Cheers.
1 Like
Yep.
Here’s Eric Ripert doing a lovely bit of sauce work in a stainless saucepan.
1 Like
And an induction burner.
I had the pleasure of having lunch twice at le Bernadin twice, with my late dad, many years ago. It was magical.
‘Sauce’ is a loose term here. It’s the broth, enriched with butter. Almost no cooking or reduction involved. I’m sure it’s nice, though.
That’s because you understand the timed interplay between pan, fat and eggs. Others aren’t willing or witting.
Maybe we underestimate the speed at which we’ve learned those things, though. I kind of learned on my own, which means I failed many times prior to catching on. I can see me quitting after the second or third fail; but I wanted to get it right. Not everyone wants that experience. It would be much easier to learn now with what’s all available, prolly. We old farts are tried and tested now, but I know in my younger years, I failed lots of times. When I was young, the timing was hard for my impatient arse.
2 Likes
Scrambled eggs were the first thing my father taught me to cook.
Somewhere around 3 or so.
good times!
Trying and trying and finally mastering something is so gratifying. Using the old ways, manual tools rather than electronics, is always an adventure.
Used to be–in many things–mastery required competence in the old ways as an entre to advancing something new. Not so much now.
Fifty years ago good cooking schools certainly drilled the old ways into your muscle memory. In a fast moving kitchen it is nice to be able to do pretty much anything with a fork and a knife rather than hunting for an IB or waiting your turn to use the Robot Coupe!
1 Like
