Is Dutch Discoware made out of white polyester?
Seriously, we were given a Le Crueset seven-piece set for a wedding present 17 years ago. Aside from one chip in the enamel on one piece, you can’t tell that they aren’t new.
I’m not saying that an acidic sauce isn’t had on the seasoning. That was not my point. My post was in direct response to Zenster’s first post
(bolding mine)
I pointed out that this comment is incorrect.
Well said and very true, but you’d have to do this a dozen times plus cook in it a lot with oil to get it really well seasoned. Plus it’s best to have it seasoned on the outside as well to protect it from rust.
Here’s what I do: I use the gas grill.
After cleaning & drying (there’s a factory-applied wax layer to get off), rub the piece all over with shortening and put it in the grill on high.
Every ten minutes or so turn the piece over and brush some more shortening on.
I’ve gotten a Lodge dutch oven shiny black in about half an hour and without getting the kitchen all smoky.
FWIW Lodge cast iron now comes pre-seasoned. Not like a well used pan but adequate to use with a quick rinse out of the box.
Myron, we are in violent agreement. My seasoning technique merely breaks in the pan. It really helps to do this as a one-time conditioning before constant use.
I hate to resurrect an old topic, but this seems the most appropriate place for it.
Believe it or not I’m still trying to decide what to buy. After looking at various websites, I ran across something called Emerilware. Supposively it is made by All-Clad, but just a heck of a lot cheaper. I’ve just about decided to go with it but the problem is that it come in 2 different styles. One that is non-stick hard anodize aluminum and one that is a tribonded stainless steel, aluminum, and copper.
I have enough money for either set (both 10 pieces and the non-non-stick is about $100 cheeper) but don’t know which would be better to go with. From what was posted above, deglazing seems to be important and I don’t know if this can be done with the hard-anodized set. Does anyone know if one can deglaze from the Emerilware hard-anodized cookware? Or would it be better to buy the non-non-stick pan set and just buy a non-stick fry pan from the other set for things like eggs and other things which one wouldn’t want to stick at all?
Great thread with some really useful info.
I’m looking to buy a new wok. Currently we have two - one is a non-stick which pretty much died after a month, the other is stainless steel but isn’t really big enough.
What should I be looking for? I want a fairly large wok that will survive regular use for many years to come.
I have a question – in Athena’s link to the All-Clad set at Amazon, the set is listed as “Dishwasher safe, but hand washing recommended.”
Why is this? What is it that a dishwasher does that isn’t bad enough to ruin the cookware, but is bad enough to recommend against using the dishwasher?
The last time I looked at Calphalon it had an emphatic instruction NOT to put it in the dishwasher. It specifically said that it was the harshness/abrasiveness of dishwasher detergent that was the problem. Maybe its the same problem for All-Clad. Presumably this means that you can wash it every now and then in the dishwasher but not daily.
Kinda like putting a bra in the washing machine. Fine for every now and then but the agitation destroys them long-term.
Hmmm…
I dunno what Amazon is thinking. The All-Clad Website states that the stainless All Clads are dishwasher safe except for nonstick pans. LTD is not dishwasher safe, and MC2 is dishwasher safe, but hand washing recommended. I linked to a Stainless set, which should be fine in the dishwasher.
For what it’s worth, I have at least one All Clad that’s almost 10 years old, and I always put it in the dishwasher. The reason I buy the Stainless finish as opposed to the other finishes is that it’s dishwasher safe. FYI, all All-Clad cooking surfaces are the same; the finish is only for decorative purposes.
In a little leaflet that came with my last All-Clad pot purchase the directions said that some concentrated detergents, such as the Electrosol tablets (which I use) can damage the finish of the pan. Also that repeated washing in a dishwasher can dull the finish. So it appears to be a mostly cosmetic issue.
I would venture that dishwasher cleaning of high quality pans is probably one of the very finest ways to guarantee that your cookware will never become seasoned.
Extremely hot water, strong detergent with a good surfactant load in it plus high drying temperatures. All of these will rip the shizne out of your pans.
Go with the All-Clad, at least I won’t have to think of fine Le Creuset cook pots being subjected to such torture.
I thought seasoning was only something you did for cast iron cookware…am I wrong?
Cast iron responds most noticeably to oil seasoning. Even enamel and other pseudo-ceramic layers will eventually form a semi-lubricated surface after long use. Hard anodized aluminum probably resists seasoning better than most surfaces but should eventually cure as well.
Just don’t count on any of this ever happening to a pan that goes through the dishwasher every night.
You know, I had totally forgotten about the seasoning issue. Mea culpa.
(None of my pans go through the dishwasher by the way.)
If you want a seasoned pan, go for cast iron. I have a couple cast irons I use solely for this purpose.
Attempting to season anondized aluminum is silly. The pans aren’t meant for that; yes, if you try and try and try, you might get a small amount of benefit out of it. IMO, the convenience of a dishwasher FAR outweighs the benefits of trying to season something as hard as a clad pan.
Also, there’s absolutely NO reason to season anything but a fry pan - soup pots and sauce pans and such don’t require it.
My suggesting is buy a quality easy to use set like revere ware. something with a little weight, I like their copper bottom and SS interior. This will allow easy use, great versitility and easy cleanup.
Get 2 teflon pans, one cheap and one expensive. Use them both and over time you will see the quality difference for yourself.
If you want to experiment with other cooking surfaces such as cast iron get one or two pots - not your whole set. The extra maintance of them is sometimes a turnoff and you will want the option of just dishwashing them sometimes (sometimes you really appreciate the extra cleanup and connecting to the roots of cooking - really).
That’s my suggestion the GQ’s are really answered already.
I’m no expert myself, but I will pass along the advice of an expert I talked to.
Does Melbourne have a decent-sized Chinatown? Chicago does. Well, what I did is go to Chinatown and walk around until I found one of the numerous restaurant supply places. They must have had 40 different makes/styles of woks. There weren’t huge order-of-magnitude price differences among any of them, so I have no reason to believe the place was trying to scam me. (And there was not one nonstick wok in the bunch, BTW.) All were much cheaper than anything you’d find in a regular mainstream retail store. I think I spent $20-25 on mine, but that was years ago now, so I don’t remember exactly.
I stood there looking overwhelmed, until one of the sales staff asked me if I needed help. He said the most durable woks with the best heat transmission/retention are the carbon steel ones (NOT stainless), but you have to take care of them similarly to cast-iron pans, i.e. season them first by coating with oil and heating as hot as you can, then scrubbing with a non-abrasive pad. It takes time and use to season them. NEVER use soap, and after you wash the wok, dry it thoroughly and coat lightly with oil before you put it away.
Heard the same and got one, works very nice but very rarely I have to use a brillo pad then re-season.
One thing you should consider is most stoves can’t get hot enough for a wok, some include a fire ring which works but will discolor you stove eventually. if you have an electric range you are almost SOL but may be able to get away w/ a flat bottom wok.
Au contraire. A well seasoned soup pot will resist food sticking to the sides or scorching onto the bottom a bit better than an unseasoned one and this makes for easier cleanup.