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 Post subject: Re: Pots & Pans
PostPosted: Wed May 28, 2014 1:19 pm 

Joined: Wed May 02, 2012 12:22 am
Posts: 100
Re: the warping, like I said, it's my fault. Left it on too high a heat with just oil.


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 Post subject: Re: Pots & Pans
PostPosted: Wed May 28, 2014 9:45 pm 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 327
whosthebestcop wrote:I like the Paderno Heavy Duty Carbon Steel Frying Pans instead of the De Buyer carbon steel. Just as thick but 50% less cost. Just have to make sure its the heavy duty ones the normal paderno's are too thin.

Amazon best place for both.

I did check out those Paderno pans prior to my first De Buyer. You are correct, as long as you get the heavy duty 2MM thick pans, they will perform well.

The whole trick to the mineral iron pans is the seasoning. The darker the pans get, the better they perform.
I have no issues whatsoever frying an egg in one of mine, with just a dab of butter.
Don't use them for tomato, or other acidic foods as it will lift the seasoning right off a newly seasoned pans.

I used mine for searing and saute, I have found nothing that works better.


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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 2:47 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 354
Location: Philly
How did you season philly? Like i mentioned I just switched to flax seed oil seasoning and I am really impressed with the surface it makes. Have you ever messed around with flax for seasoning?



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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 3:19 am 
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Joined: Tue May 27, 2014 6:13 am
Posts: 15
Location: White Rock, BC
I don't have a spectacular collection at this point, but when I stumbled upon the FinexKickstarter about 8 months back, I convinced my parents that it'd be a great christmas/birthday present. It was a long time coming, but this is my first piece of non-enameled cast iron.

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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 3:21 am 
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Joined: Tue May 27, 2014 6:13 am
Posts: 15
Location: White Rock, BC
hmm, that didn't seem to work. i'll try this... hopefully they're not too large.

Image

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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 3:35 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 354
Location: Philly
holy crap its 200 bucks, god zamnnnnnn



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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 4:19 am 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 561
Location: San Ramon Ca.
Now thats my kind of skillet!



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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 4:57 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 354
Location: Philly
50 or 60 bucks i might be a buyer. but at 200 bucks it would have to outperform a lodge by at least 1000% to be worth it, since a 12 inch lodge is usually $18-$22. I can't see it being 1000% better.

I still would love to have one but no where near that price point.



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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 4:47 pm 
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Joined: Tue May 27, 2014 6:13 am
Posts: 15
Location: White Rock, BC
whosthebestcop wrote:50 or 60 bucks i might be a buyer. but at 200 bucks it would have to outperform a lodge by at least 1000% to be worth it, since a 12 inch lodge is usually $18-$22. I can't see it being 1000% better.

I still would love to have one but no where near that price point.


to be fair, it was less ($125) as a part of the kickstarter. while i would agree that it's not worth $200, it is a fantastic piece. it'd say it's worth closer to the $100 dollar mark. the machined surface is so easy to clean up, especially as my first cast iron pan i've ever had to maintain. the spring coil handle works remarkably well, specially with little kids in the kitchen, it's something i'd worried about.

either way, i'm grateful it was a gift... it's absolutely not something i could have justified buying for myself :p


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 Post subject: Re: Pots & Pans
PostPosted: Thu May 29, 2014 8:37 pm 

Joined: Sat Dec 01, 2012 3:44 pm
Posts: 38
Mostly Bourgeat stainless lined copper, also Bourgeat high performance fry pans. Bourgeat is expensive, but performs well and will last a life time. Still have a bunch of old Caphalon anodized that gets pressed into service now and then. Love Staub cookware both for stove top and oven. Non-stick - cheapies from the restaurant supply house...toss them out when the non-stick starts coming off.


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