"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 10-26-2012, 05:46 PM   #11
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Here is my thought:
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 10-26-2012, 05:54 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
That's what I use to make a quick sauce.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2012, 05:07 AM   #13
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Bigjim68 View Post
IMO making a sauce and browning meat are two different cooking techniques and require two different pans. I would get a cast iron skillet, preferably vintage, both for cost and quality, and a sauce pan of your choice, generally stainless steel.
+1
Cleanup of cast iron used for searing is a breeze and the acid from tomato based sauces facilitates cleanup of stainless pots. A squat (low ratio of height to diameter) tri-ply, like the
All-Clad Stainless Steel 6 Qt Deep Saute Pan, is my favorite for making sauce. I cook a 14-serving batch of sauce which is frozen in 2-serving (2.5 cup) containers, turning a morning's work into a weeks worth of meals for 2 people.
Attached Thumbnails
Click image for larger version

Name:	xlarge0-55842.jpg
Views:	104
Size:	12.2 KB
ID:	16129  
__________________
justplainbill is offline   Reply With Quote
Old 10-27-2012, 05:27 AM   #14
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Chief Longwind Of The North View Post
If you heat your stainless steel dry, with no oil in it, then add oil when the pan is heated, it's very close to non-stick in performance, and ease of cleanup. Plus, it sears meats beautifully, if you have the pans with the encapsulated aluminum or copper bottoms under the stainless.
...
Good advice! Thanks Chief, I'm going to put this to a good test, since I have no very very ample no-stick pans, only a couple of stainless steel ones.

Ciao
Luca
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 10-27-2012, 11:42 AM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I came across this site - American Made Kitchen Products while we surfing. Check out the different, high quality kitchen stuff. The site showcases different brands of all sorts of things.

Warning, you might find yourself spending a couple hours perusing all that's offered. I was amazed at just how much really good looking stuff is made by artisans here in the good old USA. I might have to check this site out for unique Christmas and birthday presents.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-27-2012, 12:04 PM   #16
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Quote:
Originally Posted by Chief Longwind Of The North View Post
If you heat your stainless steel dry, with no oil in it, then add oil when the pan is heated, it's very close to non-stick in performance, and ease of cleanup. Plus, it sears meats beautifully, if you have the pans with the encapsulated aluminum or copper bottoms under the stainless.
I love to cook with Stainless. The trick to foods not sticking is to have the pan hot before putting food in. The oil can go into a cold pan or a hot pan. But if you put it into a cold pan you have to watch it and make sure that it does not burn.
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Reply

Tags
sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.