How to stock your kitchen

[Howard]

Calphalon non-stick skillet combo pack back in stock.

 

[pradeep1]

I don't know much about the cooking tools, but the links and suggestions on the knives are accurate. Very nice find for the bench leather honing tool.

Thanks,

Pradeep

 

[Howard]

updated

 

[sdifox]

I just picked up the Calphalon Commercial 9 piece set and the 12inch everyday pan off Amazon. I got the set for 180 and after they shipped the price promptly jumped to 250. I got lucky. I am using the Amazon prime trial membership to get 2 day free shipping... From Nevada to NY (my friend's parent's place).

 

[sdifox]

Originally posted by: Howard

Originally posted by: LS20
given the imprecise, heavy-duty nature of cleaver work, i read alton brown's recommendation and abide with his suggestion to get a CHEAP cleaver at your local chinese store.

By "Chinese cleaver" most people mean the thin ones used for vegetable/all-around work. NOT the big meat/bone-destroying ones.

There are thin light ones in local Chinese stores too and they are dirt cheap. The cheaperst ones are one piece construction, making them heavy as hell.

 

[sdifox]

Originally posted by: Howard

Originally posted by: Firebert05
As far as nonstick skillets go, is this a good deal?


http://www.amazon.com/Calphalon-Commerc.../104-9260230-4274308?ie=UTF8&s=kitchen


I know I keep asking random questions, but at least it keeps this awesome thread going.

I don't see why not. The aluminum looks pretty thick (around 3mm?) which means less hot-spotting and less of a tendency to warp. I find Calphalon handles to be very comfortable too. The only unknown is how long the non-stick coating will last, I suppose.

Tip: never use more than medium/medium-high heat on [most] non-stick cookware.

It's Hard Anodised Aluminum, not PTFE. So it will stick more but I think it's more durable.

 

[Howard]

Originally posted by: sdifox

Originally posted by: Howard

Originally posted by: LS20
given the imprecise, heavy-duty nature of cleaver work, i read alton brown's recommendation and abide with his suggestion to get a CHEAP cleaver at your local chinese store.

By "Chinese cleaver" most people mean the thin ones used for vegetable/all-around work. NOT the big meat/bone-destroying ones.

There are thin light ones in local Chinese stores too and they are dirt cheap. The cheaperst ones are one piece construction, making them heavy as hell.

One-piece construction doesn't necessarily mean that a cleaver is overweight. Steel is denser than wood, yes, but the handle can be hollow.

Originally posted by: sdifox

Originally posted by: Howard

Originally posted by: Firebert05
As far as nonstick skillets go, is this a good deal?


http://www.amazon.com/Calphalon-Commerc.../104-9260230-4274308?ie=UTF8&s=kitchen


I know I keep asking random questions, but at least it keeps this awesome thread going.

I don't see why not. The aluminum looks pretty thick (around 3mm?) which means less hot-spotting and less of a tendency to warp. I find Calphalon handles to be very comfortable too. The only unknown is how long the non-stick coating will last, I suppose.

Tip: never use more than medium/medium-high heat on [most] non-stick cookware.

It's Hard Anodised Aluminum, not PTFE. So it will stick more but I think it's more durable.

The outside is anodized, the inside is non-stick, which means it's a variant of PTFE-bearing surface.

 

[sdifox]

Originally posted by: Howard
One-piece construction doesn't necessarily mean that a cleaver is overweight. Steel is denser than wood, yes, but the handle can be hollow.

The outside is anodized, the inside is non-stick, which means it's a variant of PTFE-bearing surface.

Even the hollow handle doesn't make up for the weight. I am 5' 10' 195lb and I find those heavy

I thought the whole Calphalon commercial line is just hard anodised and only the infused anodised ones have PTFE?

 

[Howard]

Originally posted by: sdifox

Originally posted by: Howard
One-piece construction doesn't necessarily mean that a cleaver is overweight. Steel is denser than wood, yes, but the handle can be hollow.

The outside is anodized, the inside is non-stick, which means it's a variant of PTFE-bearing surface.

Even the hollow handle doesn't make up for the weight. I am 5' 10' 195lb and I find those heavy

I thought the whole Calphalon commercial line is just hard anodised and only the infused anodised ones have PTFE?

I know of at least one one-piece cleaver that weighs no more than about 500 grams, or a little over a pound.

If the commercial line was just hard anodized, then they'd be lying if they said it was nonstick. And they do claim it's non-stick.

 

[sdifox]

Originally posted by: Howard

Originally posted by: sdifox

Originally posted by: Howard
One-piece construction doesn't necessarily mean that a cleaver is overweight. Steel is denser than wood, yes, but the handle can be hollow.

The outside is anodized, the inside is non-stick, which means it's a variant of PTFE-bearing surface.

Even the hollow handle doesn't make up for the weight. I am 5' 10' 195lb and I find those heavy

I thought the whole Calphalon commercial line is just hard anodised and only the infused anodised ones have PTFE?

I know of at least one one-piece cleaver that weighs no more than about 500 grams, or a little over a pound.

If the commercial line was just hard anodized, then they'd be lying if they said it was nonstick. And they do claim it's non-stick.

The whole point to hard anodised is that you don't have to put PTFE on it to make non stick. Granted it sticks more than PTFE, but at least it won't melt at cooking temperature.

As to the cleavers, I am sure there are one peice light ones, I am more referring to the 10 dollar a pop "stainless" ones

 

[Howard]

I'm not quite sure what you're trying to say. Hard anodization doesn't give a non-stick surface, and that's not the point to hard anodization. Is it less sticky than plain aluminum? Sure. Is it close to PTFE or similar surfaces with respect to stickiness? Nope.

The cheapest cleavers I usually see have wood or plastic handles.

 

[sdifox]

Originally posted by: Howard
I'm not quite sure what you're trying to say. Hard anodization doesn't give a non-stick surface, and that's not the point to hard anodization. Is it less sticky than plain aluminum? Sure. Is it close to PTFE or similar surfaces with respect to stickiness? Nope.

The cheapest cleavers I usually see have wood or plastic handles.

This is what I understood from their brochure (I have the square grill) That it's not Teflon coated since you can use metal utensil on it.

The discussion below confirms this too.

http://www.chowhound.com/topics/365601

 

[Howard]

You can't use metal utensils on most (or all) PTFE-bearing surfaces, yes. I'm not arguing that. What I'm saying is that anodized aluminum is NOT non-stick.

 

[Alistar7]

Are the waffles done yet, I'm starving......

 

[AgaBoogaBoo]

I just made eggs, and thought I'd inform the viewers of this thread that despite what you may think, metal portions you cook in will probably be hot.

 

[sdifox]

Originally posted by: Howard
You can't use metal utensils on most (or all) PTFE-bearing surfaces, yes. I'm not arguing that. What I'm saying is that anodized aluminum is NOT non-stick.

That is why I said Calphalon Commercial is not PTFE Apparently Calphalon one has something infused into the anodized aluminum.

 

[silverpig]

I just got married and for wedding gifts we primarily registered for kitchen stuff. We went with the Calphalon One infused anodized and are really happy with it so far.

Calphalon One infused anodized set (comes with a free large stir fry pan, cookbooks, wooden spoon, cloths, and a Calphalon One nonstick pan as well)

Wusthof Culinar santoku and paring knife set

Shun chef's knife


We got quite a bit of other kitchen stuff too, but I'm mainly enjoying the knives and the cookware for now.

The infused anodized is anodized aluminum with some non-stick polymer baked into it. To the touch it's more slippery than aluminum or stainless, but there is definitely a little bit of stick. I got it because it seemed like a good compromise of durability and non-stick. I've only had the chance to use them twice now, so I'll post more of my experiences when I have them.

 

[Howard]

Truth be told, I'm not sure what a santoku's supposed to do.

 

[silverpig]

Originally posted by: Howard
Truth be told, I'm not sure what a santoku's supposed to do.

It's a different chopping motion. Chef's knives are good for rolling from tip to handle, santoku's are more of a cleaver action. They're great for vegetables and the indentations in the blade make the slices fall away from it and not stick.

 

[xSauronx]

Originally posted by: Howard
Truth be told, I'm not sure what a santoku's supposed to do.

the wikipedia article is almost worth a readsantoku

seems like it doesnt have quite the versatility of a chef's knife, in that its not quite as hefty

im happy with my chefs knife; though id be happier if it was larger. only 8" :/

 

[Howard]

Originally posted by: silverpig

Originally posted by: Howard
Truth be told, I'm not sure what a santoku's supposed to do.

It's a different chopping motion. Chef's knives are good for rolling from tip to handle, santoku's are more of a cleaver action. They're great for vegetables and the indentations in the blade make the slices fall away from it and not stick.

If somebody wanted a cleaver action, they'd get a cleaver. I hope, anyway.

Grantons are not exclusive to santokus.

 

[silverpig]

Originally posted by: Howard

Originally posted by: silverpig

Originally posted by: Howard
Truth be told, I'm not sure what a santoku's supposed to do.

It's a different chopping motion. Chef's knives are good for rolling from tip to handle, santoku's are more of a cleaver action. They're great for vegetables and the indentations in the blade make the slices fall away from it and not stick.

If somebody wanted a cleaver action, they'd get a cleaver. I hope, anyway.

Grantons are not exclusive to santokus.

Do you use a cleaver on your cucumber? It's more specialized to chopping vegetables than a chef's knife or a cleaver.

I basically use the chef's knife for everything except vegetables which I find the santoku knife better for. The chef's knife replaces the cleaver quite well, but I think I might get one down the road some time.

 

[potato28]

Ugh I have to dish out $60 for a new pot... I fried some popcorn kernals to the bottom.

 

[KeypoX]

woops sorry i think im lost

 

[Howard]

Originally posted by: silverpig

Originally posted by: Howard

Originally posted by: silverpig

Originally posted by: Howard
Truth be told, I'm not sure what a santoku's supposed to do.

It's a different chopping motion. Chef's knives are good for rolling from tip to handle, santoku's are more of a cleaver action. They're great for vegetables and the indentations in the blade make the slices fall away from it and not stick.

If somebody wanted a cleaver action, they'd get a cleaver. I hope, anyway.

Grantons are not exclusive to santokus.

Do you use a cleaver on your cucumber?

I do. A Chinese (thin) cleaver, to be specific.