Reply to: Cookware

[Old Hack]

I 100% agree with you and I would prefer gas but the only problem is Gas doesnt go to the house as is the case in many houses in Germany, therefore if I have gas then I either fork out A LOT for pipes to be laid etc. Or have the chav style of things and a calor gas bottle in a cupboard with the guarantee it runs out midway through a sunday roast. The only feasible alternative is induction IMO.

Most houses in rural areas of britain have calor gas. Without wishing to feed the trolls, I have a very large barn conversion, with 4 beds and lots of land, which uses 2 large calour gas bottles for cooking, and we go through maybe 2 every 18 months, and how it works, is that when one is empty, it uses the other one and warns you. It's fairly cheap too, as a large bottle costs only around £60.

I wouldn't knock it, and I think if you walked through the hamlets around here, you'd change your mind. You'd not, for instance, be able to see my gas bottles or oil tank.

[chef]

Which big words are you having trouble with? Perhaps we can help?

[Judge Fred]

Sorry sweethearts, completely misread this.

[chef]

Although I seriously considered an AGA, even went to look at one but decided maybe when we move to the country, AGAs dont suit city houses.

[chef]

I 100% agree with you and I would prefer gas but the only problem is Gas doesnt go to the house as is the case in many houses in Germany, therefore if I have gas then I either fork out A LOT for pipes to be laid etc. Or have the chav style of things and a calor gas bottle in a cupboard with the guarantee it runs out midway through a sunday roast. The only feasible alternative is induction IMO.

[speling bee]

You're asking the wrong question.
If you enjoy cooking don't get an induction cooker, it's simply not as responsive as a gas cooker, as any pro chef worth their salt will tell you and as you can see in any top restaurant kitchen.

I agree, but it isn't a bad conpromise when it comes to responsiveness. But on balance I would go for gas, especially for a stir fry.

[sasguru]

umm Yes.

But then I figure if I'm going to have a new kitchen, an expensive new cooker, all my current pans are cr@p and dont work with the new cooker then I might as well treat myself to some nice pans, especially as it's been a good year workwise in chef towers and I enjoy cooking.

You're asking the wrong question.
If you enjoy cooking don't get an induction cooker, it's simply not as responsive* as a gas cooker, as any pro chef worth their salt will tell you and as you can see in any top restaurant kitchen.

Edit: Actually induction is slightly better for boiling liquids and the like but useless where you have to toss the food or take the pan away from the heat for a while. We tried an induction but are going back to gas.

[speling bee]

My BiL thought it fine to take a caserole dish out of the oven and place it directly on my new beech worktop.

1 week old.

Serves you right for letting a baby play with hot pans.

[Old Hack]

My thoughts exactly, I originally had some nice WMF Professional Adoised pans that I was quite fond of but mad ex Gf chef thought that a wire brush and putting them in the dishwasher would get them extra clean, hence resorting back to the cr@ppy student pans.

I definitely plan to invest in some decent pans as both soon to be mrs chef and I both enjoy cooking. The only question is what. I was seriously tempted by the look and reviews of Ronneby Bruk from Sweden but even my love of cooking hesitates at the thought of 300+ for a single pan, although they do look very nice. Le Creuset are still the favourites so far after looking at Lodge and Staub as other viable contenders.

My BiL thought it fine to take a caserole dish out of the oven and place it directly on my new beech worktop.

1 week old.

[chef]

If you invest now, you'll have cookware for a hell of a long time, I've had some of my stuff for years and they are still going strong.

Why anyone buys cheap tat for cooking when they'll end up spending more replacing it year in, year out is beyond me.

Also make sure you invest in some good knives with a decent sharpner.

You might want to investigate Staub pans as well.

My thoughts exactly, I originally had some nice WMF Professional Adoised pans that I was quite fond of but mad ex Gf chef thought that a wire brush and putting them in the dishwasher would get them extra clean, hence resorting back to the cr@ppy student pans.

I definitely plan to invest in some decent pans as both soon to be mrs chef and I both enjoy cooking. The only question is what. I was seriously tempted by the look and reviews of Ronneby Bruk from Sweden but even my love of cooking hesitates at the thought of 300+ for a single pan, although they do look very nice. Le Creuset are still the favourites so far after looking at Lodge and Staub as other viable contenders.

[norrahe]

umm Yes.

But then I figure if I'm going to have a new kitchen, an expensive new cooker, all my current pans are cr@p and dont work with the new cooker then I might as well treat myself to some nice pans, especially as it's been a good year workwise in chef towers and I enjoy cooking.

If you invest now, you'll have cookware for a hell of a long time, I've had some of my stuff for years and they are still going strong.

Why anyone buys cheap tat for cooking when they'll end up spending more replacing it year in, year out is beyond me.

Also make sure you invest in some good knives with a decent sharpner.

You might want to investigate Staub pans as well.

[speling bee]

I would always choose gas, but we moved into a house with a reasonably new induction so we weren't going to throw it out and have been pleasantly surprised.

The only cookware we had that didn't work were some non-stick frying pans. You have to look around a little for induction compatible non-stick. Stainless steel saucepans and 20 year old le creusets work fine. If you like to put your roasting tin on the hob while you're putting your roasties in you need to make sure that works as well.

The only annoyance is that my little coffee pot didn't work.

[original PM]

Over 5 hours and nobody has started a thread about arab straps yet.

How this forum has fallen.

wtf are they?

[minestrone]

Over 5 hours and nobody has started a thread about arab straps yet.

How this forum has fallen.

[chef]

Le Crueset are a bit too classy for me. they cost more than 8.99 don't they?

umm Yes.

But then I figure if I'm going to have a new kitchen, an expensive new cooker, all my current pans are cr@p and dont work with the new cooker then I might as well treat myself to some nice pans, especially as it's been a good year workwise in chef towers and I enjoy cooking.