Tools of the Trade Group - Most Recent Comments | BigOven.com

Re: Stainless Steel Cookware

I love my stainless steel pots and and pans for cooking and they have a life time warrennty, my son burnt the bottom out of one of my saucepans and was going to through it in the bin, no way cost too much and after a bit of scrubbing its back to new. I also use nonsick frying pan and wok as they can deal with high heat. I also use my microwave to reheat, defrost and help me cooking sauces. Love stainless steel, great to heat, cook and clean. - daylightsun

Re: Good mandolin slicer?

OK, Foodfuryou, I googled it and can't seem to find one that you describe. If you can post a link, I'd be most appreciative. - SummerSun

Re: Good mandolin slicer?

Yes, thank you, Foodfuryou. That is quite helpful. Do you know who sells this? I guess I can google it. It sounds like just what I am looking for! - SummerSun

Re: Good mandolin slicer?

Hi Summersun,

I am a working chef and I use a mandolin made by Matfer. It is a french company. I think I paid around $50 for it. This thing is bullet proof. I can go all the way down to 1/16" with no worries and it does well. The frame is made of a tough polymer material and the blade have stood up to commercial use.

Hope that helps.

[edited November-6-2009]

- Foodfuryou

Re: Good mandolin slicer?

Thanks for the suggestion, Carol. Is a a BBB brand name? - SummerSun

Re: Knives

I still say, I love, love, love these Sanelli knives.

http://cgi.ebay.com/Sanelli-Kitchen-Knives-11-Piece-Deluxe-Professional-Set_W0QQitemZ380174350476QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item588428388c

I got mine used and then got a good edge on them and they are a joy to cook with, easy to clean, can go in the dishwasher, sharp as all get out and keep their edges very well, also very light weight, which I like because I am small and no longer young ... lol.

- annmartinson

Re: Good mandolin slicer?

Bed Bath & Beyond 25.00. It's great. Even takes corn off the cob

- carolgower

Re: Knives

Hi, Anne! I just retired, so I know what you mean about "finally having the time"! There are two brand names in knives that traditionally have been considered "the best". They are Henckel and Wüsthof. That being said, annmartinson is correct in saying that keeping any knife sharp is critical. Quality knives will hold an edge longer. However, a set of Wüsthof knives can cost you over $1000. You don't HAVE to pay this much for those brands, since both make sets and individual knives at various price breaks. Just make sure you heft and handle the knives before you buy. A good knife should feel comfortable in your hand. (I don't know the brand you mentioned, but just thought I'd put my 2-cents in with what I knew about the topic!) - SummerSun

Good mandolin slicer?

I'm looking for a good mandolin that won't cost a fortune. I've looked at a bunch of them on Amazon and read all the reviews. It seems that all of them have reviews that rave as well as reviews that pan each one. Does anyone have one they love? My most recent one (now defunct) was a "V" slicer, and I found that food got stuck in the "V", especially hard vegetables like raw potatoes and sweet potatoes. So, I think I would like a slant blade rather than a "V" blade. I'd LOVE to have one with a dial (or something) that allows for variable thicknesses. Any suggestions? - SummerSun

Re: Stainless Steel Cookware

I think that nonstick is fine for low-med heat cooking but for higher heat applications like frying, uncoated is the way to go.

2 things cause teflon failure: too high cooking temperature and temperature 'shock', that is, when you add a cold ingredient to a hot pot/pan.

Modern coatings are pretty durable until one of these 2 conditions are met.

For cleaning uncoated pans, I either soak for a few hours or add water to the pan and boild it for a few minutes to loosen burned on food. It really saves a lot of elbow grease and makes it less likely the pan will get scratched.

I have had stainless pans for decades and not one of them has turned black.

I use cast iron a lot. Once seasoned it is as close to nonstick as you can get.

- JonL