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horchata posted:Would you guys recommend a carbon steel skillet over a Teflon one? I'm going to eventually replace the ceramic non-stick skillet my sister bought me as a house warming gift and was looking at my options. It's silly to not get this in addition to whatever you get. http://a.co/1pYrLgQ Personally I'd get an all-clad over carbon steel as it does the same but is more versatile however it can hurt your budget.
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Mar 29, 2018 18:50
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horchata posted:Would you guys recommend a carbon steel skillet over a Teflon one? I'm going to eventually replace the ceramic non-stick skillet my sister bought me as a house warming gift and was looking at my options. That ceramic stuff sucks. I just bought a CS skillet and have made eggs and fish with no sticking, just watch the temps. It's more cleanup and takes a little longer so if I'm making a piece of fish for lunch then I use Teflon. But I bought it to replace my cast iron which has a warp. Also my cast iron tends to get hotter and hotter so it's hard to keep a stable temp. The carbon steel skillet maintains a steady temp so I get nice even browning. A 10" is big enough for 2 people, 12" for 3-4 people. Edit, I have one of those t-fal Teflon pans linked above and they are really good but don't believe that nonsense about dishwasher safe or being scratch proof, you still have to baby them and replace them every couple years. wormil fucked around with this message at 20:01 on Mar 29, 2018 |
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Mar 29, 2018 19:58
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I had a Scanpan that's suppose to be able to take all kinds of abuse and I messed up the coating by having it on my stove too hot. They replaced it but now I baby the replacement. I do run it and a cheaper Calphalon through the dish washer and they've been fine so far. I have a 12 inch lodge cast iron and I think it's nice to have the bigger size even though I only cook for two. Mainly cause the extra space helps give stuff room so it browns better and I'm often making enough to have left overs for lunches.
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Mar 29, 2018 20:11
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AnonSpore posted:Forgive me father for I have sinned and bought an oyakodon pan
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Mar 29, 2018 20:56
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SubG posted:You mean one of those l'il single-serving donburi pans with the vertical handle, or is there some kind of specialised oyakodon pan that I'm too much of a baka whatever to know about? Yeah that
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Mar 29, 2018 22:49
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Thoughts on this stuff? https://www.littlegriddle.com/collections/all/anyware
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Apr 1, 2018 16:56
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VERTiG0 posted:Thoughts on this stuff? https://www.littlegriddle.com/collections/all/anyware I don't think I'd ever want a ceramic pan but the skillets look fine.
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Apr 1, 2018 17:16
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Am I crazy for wanting one of these? I hate using my electric one, especially when working with greasy foods. https://www.littlegriddle.com/products/sq-180-sizzle-q-stainless-steel-bbq-griddle
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Apr 1, 2018 21:10
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I've got their Kettle-Q for my Weber charcoal grills and it's a really really nice unit, I highly recommend it if even for a gas grill like that one. Just thought I'd ask about their other products too. The drip tray in the front of their bbq griddles is worth its weight in gold over the competition IMO, just line it with some paper towel and the cleanup is super quick. Scrape all the poo poo in there after the cook and toss it all.
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Apr 2, 2018 06:25
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VERTiG0 posted:Thoughts on this stuff? https://www.littlegriddle.com/collections/all/anyware I thought ceramic is valued because it's poo poo at conducting heat?
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Apr 2, 2018 13:41
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Wonder_Bread posted:Am I crazy for wanting one of these? I hate using my electric one, especially when working with greasy foods. I have one very similar to that. The previous owner of my house had built it into an outdoor cooktop type of thing with a double-burner propane camp-stove type thing. The whole camp stove was rusty and terrible, and the cabinet or whatever was hideously ugly, but I salvaged the griddle, and it cleaned right up. It’s great for searing steaks especially, since I don’t have a full-evac hood over my range inside. Also; Poolside pancakes.
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Apr 2, 2018 13:49
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Naylenas posted:The Rubbermaid produce saver containers are markedly cheaper then OXO's, but they have great reviews. Anyone try those? I have one (you're talking about this right?), it's nothing magical but veggies keep better in it than just a standard container.
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Apr 2, 2018 14:20
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If I'm just going to be blending fruit/greens smoothies do I need to bother getting anything more than a $30 oster or cuisinart blender?
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Apr 2, 2018 18:49
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Crain posted:If I'm just going to be blending fruit/greens smoothies do I need to bother getting anything more than a $30 oster or cuisinart blender? I would at least get a ninja. Cheaper blenders will have problems getting ice/frozen fruit smooth/fruit and vegetable fiber smooth. Vitamix is the pro tier in this department, but Ninjas are highly regarded and not nearly as spendy. Less than that and the texture of the finished product may not be what you're looking for. Or maybe you'll be fine with it.
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Apr 2, 2018 18:53
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Flash Gordon Ramsay posted:I would at least get a ninja. Cheaper blenders will have problems getting ice/frozen fruit smooth/fruit and vegetable fiber smooth. Vitamix is the pro tier in this department, but Ninjas are highly regarded and not nearly as spendy. Less than that and the texture of the finished product may not be what you're looking for. Or maybe you'll be fine with it. I have an immersion blender that's fine right now. but I kinda want something I can throw the ingredients into and not really bother with. Also loving lol am I not spending $600 on a blender. I'll check out the ninjas and see if there's a deal to be had.
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Apr 2, 2018 18:55
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If you don't care about whole raspberry seeds, and big chunks of blueberry skins, a $30 Oster blender will be fine for smoothies, you will just likely need to replace it when it breaks down every year or two. If you want a smooth texture, a Ninja will do great. It's 80% as good as a Vitamix, for 50% of the price. I love mine. If you want a completely smooth, velvety texture, you need to get a Vitamix or Blendtec.
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Apr 2, 2018 19:00
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Man I was looking at the OP and I can't believe how out of date it is and it's just 2.5 years old. Update that steve!
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Apr 2, 2018 19:01
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Started working on updating the OP knowing that Victorinox hasn't been nearly as good of a bargain for years, but all of a sudden Tojiro knives doubled in price too?  What're the good budget knives to get now?
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Apr 3, 2018 02:33
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What are you talking about? The Victorinox boning knife is still one of my favorite knives and it's <$20 http://a.co/5MYyly5
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Apr 3, 2018 02:42
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I'm talking about the chef's knife being $25 up until 4 years ago, and now it's $42
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Apr 3, 2018 03:04
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Steve Yun posted:Started working on updating the OP knowing that Victorinox hasn't been nearly as good of a bargain for years, but all of a sudden Tojiro knives doubled in price too? the 210mm tojiro dp gyuto is like $79 on the first knife site i checked. I don't remember what I first paid when I bought mine in 2005 (I think $70ish, before amazon carried it) but I'd happily pay current prices given what a workhorse it's been for a decade plus.
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Apr 3, 2018 03:05
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(shakes fists at the heavens) IT'S THE ECONOMYYYYYY
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Apr 3, 2018 03:09
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I just checked my amazon history and I paid $57 for my 21cm tojiro a few years ago. Such a great knife for the price.
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Apr 3, 2018 04:00
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Steve Yun posted:I'm talking about the chef's knife being $25 up until 4 years ago, and now it's $42 Fair
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Apr 3, 2018 12:54
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Steve Yun posted:Started working on updating the OP knowing that Victorinox hasn't been nearly as good of a bargain for years, but all of a sudden Tojiro knives doubled in price too? just buy two because you'll idiotically try and crush garlic with the first one
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Apr 3, 2018 13:04
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It’s just inflation, I think they’re both pretty decent deals. Everything gets more expensive over time.
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Apr 3, 2018 13:12
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70% is a lot of inflation over 4 years.
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Apr 3, 2018 14:07
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the chef knife to go branded 8" may be a good rec at 30$ but i don't know if the steel they switched to from 65100 or w/e is stainless.
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Apr 3, 2018 14:19
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Subjunctive posted:70% is a lot of inflation over 4 years. And yet, still a great knife for $42.
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Apr 3, 2018 14:50
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Wonder_Bread posted:Am I crazy for wanting one of these? I hate using my electric one, especially when working with greasy foods. There's a non-stick version for $29 bucks here (I've never used it so I can't confirm if you're crazy or not)
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Apr 3, 2018 16:16
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Murgos posted:And yet, still a great knife for $42. IIRC it got down to around $30 near Black Friday on Amazon, but even at $42 it's still cheaper than most of the god-awful knife block sets out there.
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Apr 3, 2018 16:19
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Subjunctive posted:70% is a lot of inflation over 4 years. Depends on how long it was stuck at the previous price point.
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Apr 3, 2018 18:07
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Schpyder posted:Depends on how long it was stuck at the previous price point. I don’t think that’s how inflation works?
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Apr 3, 2018 18:37
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The point is when it was $25 it was a super good deal. At $45 it's just a good deal.
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Apr 3, 2018 19:13
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If my Tojiro 210mm disappeared today I would repurchase it at full price without batting an eye. I've also owned the Fibrox chef knife, and for me the Tojiro is totally worth the upgrade. I'd maybe shop around if the price started pushing $100, but it's still a no-brainer to me at $70 or whatever it costs.
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Apr 3, 2018 19:49
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I don't think the Victorinox is worth twice as much as a Kuma, personally, or half as much as a Tojiro DP. It's just a weird middle child now, and I'm having trouble identifying the customer who'd spend $40 on a knife instead of $20 or $80, considering you don't get much more than the step down and the step up is significant.
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Apr 3, 2018 19:57
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Question. I have an Apex knife sharpening kit. When sharpening my boning knife it's really annoying because the white plastic bit that holds the knife is too high and hits the stone because the blade depth is so shallow. Any workarounds for holding it fast yet out by an inch or two more?
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Apr 3, 2018 19:59
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I’ve been reading good things about the Dragon knives, too, from people with sharpness measuring equipment and so forth.
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Apr 3, 2018 20:10
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Subjunctive posted:I don’t think that’s how inflation works? It's pretty much how it works for non-commodities, which is most consumer goods. Their prices are sticky, with jumps in pricing after years at the same price. They don't slowly adjust pricing to match inflation.
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Apr 3, 2018 22:37
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Schpyder posted:It's pretty much how it works for non-commodities, which is most consumer goods. Their prices are sticky, with jumps in pricing after years at the same price. They don't slowly adjust pricing to match inflation. Right but “well N% inflation doesn’t count because it didn’t go up the year before” is a strange way to reason about it. Pick a longer window if you want, I guess.
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Apr 3, 2018 22:40
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