Gravy's Cooking Thread

chaos

chaos

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Kinner_sl said:
Question, which one of these sets would you go with?

Amazon.com: T-fal E918SC64 Ultimate Hard Anodized Nonstick Expert Interior Thermo-Spot Heat Indicator Anti-Warp Base Dishwasher Safe 12-Piece Cookware Set, Gray: Kitchen Diningfor $110.98


Amazon.com: T-fal E938SA74 Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator Dishwasher Safe 10-Piece Cookware Set, Black: Home Kitchenfor $89.99


My wife hates washing stuff by hand so they will be put in the dishwasher. Just would like to hear other people's opinions on these two sets.
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I would go with a different set. Both say they are oven safe, but the glass lids are probably not oven safe. Plus the one says "oven safe to 350" that is like nothing, you want 500.

As far as putting them in the dishwasher versus washing by hand, just know that you are lowering the lifespan of the pots and pans. Hand washing is really the way to go.
 
chaos

chaos

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Binkles_sl said:
Side stepping the question, I would ask if there's ever a situation where you'd need 6 pans at once. If not, or rarely, I would focus on a smaller set of better quality. I might be weird, but I also only have 1, ceramic nonstick pan in my closet for eggs.
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There have been times when I needed 4 or so. I doubt you never need all of them.
 
B

Binkles_sl

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4, I can understand. 6, just seems excessive unless you're trying hard. At this point, if I can't do it in my dutch oven, then it's not worth doing.
 
Gravy

Gravy

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I'm hoping/guessing you have a cast iron dutch oven. I also have a cast aluminum one I like quite a bit, though. It's an old Wagner.

Hard to live without cast iron, imo.
 
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Binkles_sl

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Cast iron, indeed. I have something similar tothis. It's expensive, but since buying it I've never looked back. I could crush a small child with it and it's great for all-purpose cooking, browning, stewing, and braising. That said, even over 5 quarts, it can be small.
 
Gravy

Gravy

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I've never had an enameled cast iron piece. They look nice, and I've priced a few, just haven't pulled the trigger.
 
chaos

chaos

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I don't understand the benefit of the enameled cast iron over the ol dirty cast iron. Just looks? No need to season?
 
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Binkles_sl

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chaos_sl said:
I don't understand the benefit of the enameled cast iron over the ol dirty cast iron. Just looks? No need to season?
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Minor differences: It's pretty. It's painfully easy to clean. There's no maintenance. You can cook in it when the recipe involves acid/tomatoes, such as when making Chili/Curry. You do have to use silicon-coated whisks as to not scratch the enamel.

I didn't have a Lodge to compare, but when examining the Le Crueset compared to other brands, such as Staub/etc., it was heavier. A minor difference, but it felt as if it was made to last generations. I've had mine for 5 years and I'll likely have it until I die. So, the initial cost is rather minuscule when amortized over decades.
 
Vaclav

Vaclav

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Wife and I recently got addicted to Naan after eating out for Indian our first couple times (well I'd eaten Indian when I was younger when I had an Indian best friend... but been ages for me and never for her) - so we've been stocking Naan in the house pretty much every chance we get.

When I was doing homemade cheesesteak sandwiches w/ real steak (no Steakum shit - Ribeye) we decided to try the Naan for the bread on it, and goddamn it elevated things... best... lunch... ever... looking forward to trying normal sandwiches using the Naan in place of standard bread next now.
 
K

Kinner

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chaos_sl said:
I would go with a different set. Both say they are oven safe, but the glass lids are probably not oven safe. Plus the one says "oven safe to 350" that is like nothing, you want 500.

As far as putting them in the dishwasher versus washing by hand, just know that you are lowering the lifespan of the pots and pans. Hand washing is really the way to go.
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So for better back story, these pots/pans are going to be for simply boiling water, my wife frying some eggs in the morning for her (she uses nonstick spray), and maybe some hamburger meat or whatever else she cooks when I am not around. They are mostly for her benefit because she will NOT was anything by hand, I always end up doing it. When I cook, I use my cast iron or stainless depending on what I am cooking and I do most of the cooking.

I have several nice skillets, cast iron, stainless steel that I use to cook with, she doesn't. Same with my knives, she doesn't use mine.
She hates to wash things by hand, no idea why, but its one of those things....

So I really want something decent, not overly expensive, and something that can be tossed in the dishwasher. I don't mind replacing her stuff every five years or so.
 
BrutulTM

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Seriously, the way to go with non-stick is to just get a cheap one at walmart and replace it when the surface gets fucked up. Even $15 non-stick pans are awesome when they are new, and if they only last a year, who gives a fuck? I get a new non-stick from Wally world about once a year and use it to cook eggs.
 
K

Kinner

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Folks,

Make sure you all are speaking of the same thing, there is some confusion going on here I think.

They are all cast iron dutch ovens, but the enameled coating can be on both the inside and the outside.

The $267 Le Creuset is enameled on the inside and the outside.

The $30 Lodge is strictly cast iron all the way around.

The $60 lodge in enameled on the inside and the outside.

ANNNNNND if you want a steal on an enameled cast iron (inside and outside) check out Sam's:Tramontina Cast Iron 6.5 Qt. Round Covered Dutch Oven - Various Colors - Sam's Club

I picked one up for $40.

Why You Need a Dutch Oven | The Feed
 
Deathwing

Deathwing

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Cookie+Butter+front.png


If you haven't tried this stuff yet, you should. It's ground up cookies + fat + sugar. Superior to nutella. The only downside is that you have to pay Trader Joes, and their shit is overpriced enough as it is. I was wondering if anyone had some homemade versions.
 
Sir Funk

Sir Funk

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That cookie butter is delicious!

Here's an amazing soup recipe that I cooked up a couple of nights ago and have been enjoying ever since:

Olive Garden? Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

. 1 lb ground Italian sausage

. 1? tsp crushed red pepper

. 1 large diced white onion

. 4 Tbsp bacon pieces (I use an entire pack of bacon)

. 1 Tbsp minced garlic

. 10 cups water

. 5 cubes of chicken bouillon (I use 6..the Knorr brand comes in a pack of 6, green & yellow box in the

soup aisle)

. 1 cup heavy cream

. 1 lb sliced Russet potatoes, or about 3 large potatoes (I use at least 6 or 7 potatoes for a heartier

soup)

. ? of a bunch of kale

1. Saut? Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate

while you prepare other ingredients.

2. In the same pan, saut? bacon, onions and garlic over low-medium heat for approximately

15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve. Delicious!
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Deathwing

Deathwing

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Tarrant_sl said:
I find anything that tries to replicate gingerbread flavor to usually be less than favorable.
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Don't think of it that way. Either Trader Joes thinks their customers don't know what actual gingerbread tastes like, or they(Trader Joes) are idiots. If you look at the ingredient list, the crushed biscuits(a Belgian cookie of the same name) only has cinnamon and nutmeg in it.

If you wiki speculoos, you'll see the cookies have cinnamon and nutmeg, but also ginger, cloves, cardamom, and white pepper. This is why I was asking for some recipes. I think at the very least, ginger and a white pepper would be improvements. Cloves and cardamom maybe, but I just don't know those spices well enough. I'm curious as to why Trader Joes left them out.

Even more curiously, if you look at the ingredient list of the Belgian company that first marketed this spread, their cookies only have cinnamon. Seems kind of boring and was probably done just to save money.
 
Falstaff

Falstaff

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BrutulTM_sl said:
Seriously, the way to go with non-stick is to just get a cheap one at walmart and replace it when the surface gets fucked up. Even $15 non-stick pans are awesome when they are new, and if they only last a year, who gives a fuck? I get a new non-stick from Wally world about once a year and use it to cook eggs.
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Agreed. I don't know why you want an entire set of non-stick cookware. Just get one T-Fal non-stick pan and call it a day.
 
Falstaff

Falstaff

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Deathwing_sl said:
Don't think of it that way. Either Trader Joes thinks their customers don't know what actual gingerbread tastes like, or they(Trader Joes) are idiots. If you look at the ingredient list, the crushed biscuits(a Belgian cookie of the same name) only has cinnamon and nutmeg in it.

If you wiki speculoos, you'll see the cookies have cinnamon and nutmeg, but also ginger, cloves, cardamom, and white pepper. This is why I was asking for some recipes. I think at the very least, ginger and a white pepper would be improvements. Cloves and cardamom maybe, but I just don't know those spices well enough. I'm curious as to why Trader Joes left them out.

Even more curiously, if you look at the ingredient list of the Belgian company that first marketed this spread, their cookies only have cinnamon. Seems kind of boring and was probably done just to save money.
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To me, "Reminiscent of Gingerbread" does not mean "Tastes exactly like Gingerbread"
 
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