All-Clad vs. Demeyere, Ruffoni Feedback, Grits vs. Polenta, Paella Pans and More in Episode 70!
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GREAT PRICE: All-Clad Copper Core 12″: https://amzn.to/3uq39S7 Demeyere Atlantis: https://amzn.to/3uxahMr In Episode 70, we …
About about welded vs riveted connections:
“Permanence
In general, welding is a more permanent fastening method than riveting. It changes the physical state of the metals during the process, making the joint permanently fused. Riveting metals together is semi-permanent. As long as the rivets are intact and in good condition, the metals stay together. However, if anything happens that dislodges the rivets, then the joint will be broken.
Riveted joints can be removed with physical force, while well-welded joints need a lot more than that. If you’re going for a more permanent fusion for your metals, then welding is the way to go.”
Thanks for the shout out Scott! Loving the Ruffoni cooking impressions, hope to see more tinned copper discussion soon 😃
🍳🍳🍳
Great chat. Really enjoyable and makes up for the fact that there’s no one within 300 miles I can discuss pans and cooking with! Cheers.
East Coast Tinning also does a great job of re-tinning. I'm doing Dim Sum Super Bowl cooking for the weekend: Steamed Pork Buns, Hoisin Meatballs, Egg Rolls & Chinese Baby Back Ribs. And, yes, I'm keeping the leftovers.
Quaker Oats makes Quick Grits that are microwaveable. Available in the packets and single serve containers.
I have both Demeyere Atlantis/Proline and Industry pieces, as well as All Clad D3. I view the welded handles as a positive. Regarding failure: they have a lifetime warranty but also they're welded so well I highly doubt anyone would have a handle fail in their lifetime. If you pass the Demeyeres down to your great grandkids, maybe in their lifetime it may be a problem but none of us will be around to know. Meanwhile the rivetless surface is much easier to clean, especially if you do oil frying of pork chops which can leave dark oil spots on SS. I find the Silvinox treatment (whatever that is) makes the Demeyere easier for me to clean than on my D3 which takes considerably more elbow grease (I use Barkeeper's Friend for tough jobs). I bought the A-C D3 set on Macy's annual 50% sale so I could do a fair comparison. I've owned both for two years now. If Demeyere didn't exist, D3 would be a more than good enough cookware. But if you can swing the price, Demeyere Atlantis/Proline all day, and I still prefer their cheaper Industry line over the D3. The main reason to choose the D3 is it reacts to heat changes faster since it's 3ply vs. 7 (Proline/Atlantis) or 5 (Industry). So for the type of cooking where you need the pan to heat up and cool down faster, the D3 is the tool for the job. The Demeyeres heat up more slowly but retain heat longer and more evenly than the D3 (almost as good as CI in terms of retention and superior than CI in terms of evenness).
Hey have you done a review of the ubiquitous Hexclad pans? Some friends recently bought a set and rave about them.
Great show as always, Uncle Scott. I considered getting a Demeyere skillet a while back until I watched a review of them on "Prudent Reviews". I was leery about the welded handles possibly coming off because of the pan being heated and cooled repeatedly. The reviewer showed that, yes, the handles can come off. He showed his Demeyere skillet that had the handle come off. Demeyere replaced the skillet under warranty. But I would not want to experience the handle coming off a hot pan full of hot food while I was trying to lift it. It makes scrubbing around pesky rivets seem like no big deal.
The issue with overheating pans/skillets/whatever when using high heat with a decent amount of water in the pan is absolutely true. Without water in a pan there is very little to absorb heat so a good chunk of that heat is staying in the metal, and in a more common scenario with cheaper pans made of aluminum you get warping. With water in the pan there is excellent conduction between the pan and the water, and water helps to keep the temp. of the pan down since water can only get to 212 degrees F unless it's under pressure, which a typical pan doesn't do. SO water will maintain a pot to a certain temp range. I have a burner that's designed for superheating and it will heat a big pan full of water pretty quickly. I turn that up all the way with ANY pan I put on it when dealing with water, and over years of doing this with certain pans the bottoms of those pans still look great.
Oh no, Uncle Scott, please not the pull-through sharpener! Rather than sharpen your knives properly, it uses carbide to rip metal off. It's hard on your knives, and it also produces a terrible edge. It's usually a steeper angle, creating a blunt micro-bevel, and the scratch pattern is parallel to the edge instead of the perpendicular pattern created by proper sharpening, resulting in a more fragile apex that will dull more quickly. It's all around bad news. I'd only use it for cheap knives (e.g. Victorinox or Dexter Russel) in a situation I needed speed over quality.
If you want an easy but good system, look into one of the Work Sharp products. Both their abrasive belt-based systems and their newest Professional Precision Adjust system are excellent with low learning curves, and competitively priced compared to competing systems or nice Japanese water stones and diamond plates. Sending them out to a pro sharpener is also a good option and usually not that expensive; many quality knife makers offer free sharpening for life as long as you pay to ship the knives to them.
Sincerely,
a huge knife and knife steel nerd.
Wait, whose kitchen is this?!
Scott, speaking of risotto, the DEMEYERE ATLANTIS 3.5 qt Conic Sauté Pan/Saucier with lid, 18/10 Stainless Steel is on sale -22% from Demeyer ($249.99). This is amazing saucier for quick soups and risotto. The conical shape lends well to stirring. I find it's particularly useful for a lot of small, one meal, French or Italian soups such as Soupe Au Pistou or other soups such as Leek, Potato, and Tomato. I find it amazing to watching someone like Jacques Pepin throw together a soup for lunch or dinner from a just handful of everyday food items. I've made several for my small family, that they just loved. I have yet to try risotto, I am bit nervous to try, maybe wait for your video. Of course, the Demeyere quality speaks for itself. I also have the 11" Sauté Pan with Helper Handle and Lid, 18/10 Stainless Steel from Demeyer, now that a fine piece of cookware,
I hope you check out the Conic Saunte Pan
https://www.zwilling.com/us/demeyere-atlantis-3.5-qt-conic-saut%C3%A9-pan%2Fsaucier-with-lid-18%2F10-stainless-steel–25924-41524/40851-228-0.html?cgid=our-brands_demeyere_cookware_atlantis
I make rice in the microwave with a Japanese Donabe. After traditional rinsing and soak for 30 minutes, takes 7 minutes at 80% power then 10 minute rest. Easy peezy fantastic! Also add a tablespoon of Dashi concentrate for some great Umami flavor.
Hi, Uncle Scott. In South Africa we eat a lot of grits for either breakfast, lunch or dinner. Here we call it "pap", which is the Afrikaans word for "porridge". (Afrikaans stems from the Dutch language.)
One can make grits in a microwave oven in approximately 10 to 15 minutes. Use 1 cup of grits, 4 cups of boiling water and a teaspoon of salt. Microwave on medium high power and stir every 5 minutes. Measurements and times may vary slightly depending on how course your grit is.
I'm surprised to hear you say Proline is close to copper. In some ways, they are opposites (e.g., heat retention vs responsiveness). Comments/thoughts?
Try the Spyderco tri-angle sharpener. Super easy, efficient sharpener. Sets the angle just by keeping the blade vertical.
Whetstones are the way to go with regard to knife sharpening, especially if you have carbon steel knives. If you are really serious about your knives, you can take it a step or two further with a strop and stropping/honing compounds or diamond emulsions. This is another area of the culinary arts that you can really geek out with. The science and hobby of knife sharpening is a rabbit hole of it's own. I can say from my own experience that if you enter this rabbit hole there is no getting out of it. There are some really good YT channels that go very in depth on this topic. 🙂
Demeyere vs AC Copper Core? Falk is having a 20% sale right now.
Could you please speak on the Demeyere Proline vs Falk 32cm frying pan when the time comes for you to review the Falk? I have the 11" Demeyere Proline version and want to upsize to a 32cm pan, eyeing the Falk with some down-the-road longing but not sure if it's worth it compared to the Demeyere. Also somehow Canadian prices are significantly cheaper for the Prolines, with sales and special promos my 11" Proline cost me $275CAD /around $200USD final price which is not that bad.
Speaking of knife sharpeners; would you ever consider reviewing the Horl 2? I’ve been eyeing it, but it’s pricy and I’d love a review from someone I actually trust.
Damn Turret on the Demeyere Tank sitting there right in the way … careful now. 😄
Easy trick you can use on non-stick pans, tin lined, and or ceramic because of the delegate nature of their coating you could put a small amount of water in the pan (inch or so) when preheating your pants because the liquid is not going to go above boiling point 212° and cause harm with excessive heat, when the water starts boiling at gives you a reference temperature where it's at and you can either boil out the water as your paying attention at that point or pour out and do what you need to do with the pan from there as far as liquid, fats or coatings. ✌😎🍳🥘
Your pan collection is quite nice I must say. I do not have the budget for such but you did inspire me to get a carbon steel Lodge 12 inch recently, so far I love it. I also bought a Lodge Yellowstone series 12 inch Cast Iron (on sale for 29 bucks) to upgrade from my gifted "first cast iron" Benjamin and Medwin that has served me well for twenty years. I have a question about stainless steel pans however. I have a partial set of 18/10 made in Korea pans that are unbranded and were given to us in the early 90's by a family friend. They seem pretty decent and I have cooked with them for some time clearly. I am just wondering if there is a resource you know of to help figure out what I actually have? Thanks for the vids, for some damn reason I enjoy them.
Love seeing the comparison and contrast between the All-Clad and the clearly superior premium Demeyere Proline/Atlantis series of cookware. We all have different budgets, and I think both are excellent pieces of cookware. I recently cooked at my mother’s place and used her large stainless fry pan made in Argentina. In short, I bought her a 9” Demeyere Proline fry pan that she loves with extreme success. Now, for the first time, she uses the Leidenfrost effect to determine the proper stainless preheat temperature and understands the Maillard reaction when cooking.
So, when I was cooking with her inferior 12” stainless pan that lacked thermal mass, I preheated the pan and used butter as an indicator of heat for frying the eggs. However, I chilled the pan with the 6 eggs to the point that everything stuck, and I screwed it up. Why? Because I was used to using either my cast iron or Demeyere fry pans that possess high thermal mass and simply resist being chilled by foods. It was a big learning curve for me when I went from high thermal mass premium cookware to low thermal mass mediocre cookware.
what you're calling a manual knife sharpener will quickly wear down your blade. If your having issues with the whetstones try a pocket stone – a tiny 3" version and work the stone on the knife instead of the knife on the stone.
I’ve looked at knives that have been through a pull sharpener vs stones. The amount of metal removed by pull through systems is orders of magnitude greater. Therefore, if you have a 50 dollar or less (replaceable) knife.. fine. If you invest any amount of money in knives (heirloom quality) it borders on intentionally damaging and shortening the knives long term usability. Also, never ever on carbon steel knives.
Thank you for the great content, as always! As far as cornmill goes, I wouldn't lose any sleep! Keep on keepin' on Uncle Scott!
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