The Joys of Good Cookware

Apparently, people like to eat.

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freezeblade
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Re: The Joys of Good Cookware

Postby freezeblade » Wed Jan 25, 2017 11:05 pm UTC

That's awesome.
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sardia
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Re: The Joys of Good Cookware

Postby sardia » Thu Jan 26, 2017 11:23 pm UTC

Zohar wrote:Speaking of cast iron, it is my understanding a big difference between a lot of modern cast iron and older ones is new ones don't get polished and so seasoning a new one will never be as effective as seasoning an old one.

Is this true? And, is there a way to polish a relatively new cast iron to be smoother?

Rumor has it that the older pans are thinner, lighter. That means they are easier to toss around but also don't sear as well since thinner means less thermal capacity. That's why I like the newer thicker pans.
It's the same reason why the core of a pan is overrated. It's better to have a thick pan that holds a lot of heat instead of relying on conductivity from the stovetop. I can post articles if anyone likes. Think of the savings.

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freezeblade
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Re: The Joys of Good Cookware

Postby freezeblade » Thu Jan 26, 2017 11:47 pm UTC

That depends on the brand, my vintage 10" cast iron pan (Wagner Ware, approx 1920's) is heavier than a current-model Lodge of the same size.

However I have a 8" cast iron skillet which is also machined flat and clearly vintage (No maker-mark on the bottom), yet is clearly lighter than a lodge of the same size.

YMMV
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sardia
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Re: The Joys of Good Cookware

Postby sardia » Sat Jan 28, 2017 7:05 am UTC

freezeblade wrote:That depends on the brand, my vintage 10" cast iron pan (Wagner Ware, approx 1920's) is heavier than a current-model Lodge of the same size.

However I have a 8" cast iron skillet which is also machined flat and clearly vintage (No maker-mark on the bottom), yet is clearly lighter than a lodge of the same size.

YMMV

In either case, the key factor is the thickness of the pan, not the age or brand. If you were to get a pan (or plate of metal) an inch thick, all hotspots are eliminated. *

*It will take longer to heat up, or lower back down, but it will hold a hot even sear like nothing you've ever seen before.

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Re: The Joys of Good Cookware

Postby PAstrychef » Mon May 08, 2017 8:27 pm UTC

I have allowed myself the purchase of a new kitchen toy. I own so many I don't do this very often any more, but my new spaetzle maker looks like just the ticket. I foresee schnitzel for dinner in the near future.
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Re: The Joys of Good Cookware

Postby doogly » Tue May 09, 2017 3:20 pm UTC

I have one my grandfather made, which is so good. I should make it more.
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Re: The Joys of Good Cookware

Postby Liri » Tue May 09, 2017 5:44 pm UTC

it's time to invest in a pasta machine

I saw a handful for $30 and a much nicer one for $72. I'm very open to suggestions.
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