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posted by [personal profile] quinn222 at 04:26pm on 06/08/2005
My dad bought me some stuff today. Actually he gave me his credit card and a budget and I bought:

This

And this...

And this!

ETA: And these, which he decided I must have.


I can't wait. I have some really excellent pans but I need some larger sized frying pans as I now cook for a crowd fairly often. I have big sauté pans and a big dutch oven but I didn't have a good big frying pan. Also for some reason I didn't have a plain old black cast iron pan. It's a wonder I haven't been drummed out of the south.
There are 9 comments on this entry. (Reply.)
 
posted by [identity profile] shadownyc.livejournal.com at 09:01pm on 06/08/2005
Bon appetite! :)
 
posted by [identity profile] miniera.livejournal.com at 09:48pm on 06/08/2005
Lucky you!
 
posted by [identity profile] southernlil.livejournal.com at 10:11pm on 06/08/2005
oooh, I love All-clad pans- nothing better, well except for my cast-iron frying pan. Remember to season it with cooking oil and heat it in a lowgrade oven for an hour or so before using it- but I'm sure you knew that already. Cast iron frying pans are as important here in the south as Texas Pete- lol.

Happy cooking!
ext_22513: (Default)
posted by [identity profile] qafhappy.livejournal.com at 11:28pm on 06/08/2005
Oh, I wish I could come to your house! It seems like you are quite the Renaissance woman - cooking, graphics... you can do it all!

(and being that I'm on a soft-food diet - the mere thought of wonderful southern style food is enough to make me cry!)
 
posted by [identity profile] dd2-edge.livejournal.com at 05:59am on 07/08/2005
You got beautiful cooking ware.

The pans must go with small or moderate heat, right?
 
posted by [identity profile] quinn222.livejournal.com at 10:39am on 07/08/2005

The pans must go with small or moderate heat, right?


No, those All Clads can take massive heat from professional ranges. I have some other pans with the same construction and they look like new even after years of use. They'll go from a super hot flame into a 550 degree oven and back again. The nice thing is though that if you want to use them on a very low flame they'll distribute that low heat evenly across the pan, so you don't get hot spots and scorching.

 
posted by [identity profile] dd2-edge.livejournal.com at 11:46am on 07/08/2005
Awww these pans are what I should have! For some reason the gas stoves at my rented apt (provided by the landlord) only have a narrow range of flame adjustment, meaning I can't really cook on low flame. "Medium flame" is about the lowest level I can ever go with.

The stainless steel reminds me of those top-of-the-line kitchen stuff in the Loft:)
 
posted by [identity profile] quinn222.livejournal.com at 12:03pm on 07/08/2005
For some reason the gas stoves at my rented apt (provided by the landlord) only have a narrow range of flame adjustment, meaning I can't really cook on low flame.

They make a thing, I can't remember what it's called, but it sits on your burner and forces it to a low heat. It's like a metal disk that sits on the flame and acts to reduce the heat before it hits your pans. It allows a simmer on burners like yours that don't go low enough. It's not expensive either as I recall. Try www.chefscatalog.com or www.surlatable.com. Apparently you aren't alone in having a hard time getting a low flame.
 
posted by [identity profile] dd2-edge.livejournal.com at 03:43pm on 07/08/2005
thanks for the heads-up, dear!

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