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Old 10-06-2006, 02:38 PM   #11
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thanks chefjune. i've looked online for a restaurant supply store, but some were tax i.d. only, and others didn't list what i was looking for. i haven't been all that aggressive on my searches, however.

do you know of any particularly good stores down on the lower east side?
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Old 10-06-2006, 03:27 PM   #12
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bucky, try broadway panhandler www.broadwaypanhandler.com go crazy!
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Old 10-06-2006, 04:02 PM   #13
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Broadway Panhandler (though I love the place) will be a lot pricier than the stores June is referring to near Chinatown. Those restaurant supply stores sell some really gynormouis pieces of cooking equipment.

Bucky -- have soup dumplings at Joe's Shanghai first -- then hit the stores!
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Old 10-06-2006, 04:29 PM   #14
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Quote:
Originally Posted by RPCookin
I look at All-clad and I get major sticker shock when I see a single stainless fry pan for $270 . IMO, there is no way that that pan will work better (at least not for 99.9% of us) than the several quality pans I've seen for half the price.

So Rachael's cookware may not be up to standard, but that doesn't mean that anything with the endorsement of a celebrity chef will be as cheap.

Where did you see an All Clad fry pan for $270?

Even full price at Williams Sonoma the priciest one is $158. And you can get them for much cheaper on sale or at Cookware and More. I bought an 8 inch AC SS skillet from Amazon for $19, and a 10 inch at Williams Sonoma outlet for $50.

A fully clad pan will generally perform better than one with a disk bottom.
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Old 10-06-2006, 06:34 PM   #15
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Quote:
Originally Posted by buckytom
i caught a clip of rr's new show, and she was using a gigantic non-stick frying pan. it looked like it was 16" or 18" in diameter.

i wonder if it was a piece in her new line of cookware?

i'm still looking around for a good deal on a huge pan, frying or saute, that is covered and can go in the oven to 500 or so.

the all clad ss 6 qt. saute that i like is big, but i'd like even bigger.
bucky - I've got one that is 17" (base) - about 24" across on top, and was bought at a restaurant supply store for about $22.00 - it can DEFINATELY go in the oven, is non-stick, and fits the bill perfectly for what you want I do believe!! I love it and am in need of another one since I've had this one for about 15 years!

EDITED to add I see you have gotten this same information from other people - sorry, I did not read first!
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Old 10-06-2006, 08:25 PM   #16
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I do buy cookware one piece at a time. And choose those pieces with great care. Although I love my 3 LCs (2 cass with lids and 1 large pan with lid), I can only comfortably use the smaller cass. because of the weight. DH has to heft the other pieces for me. I mostly use the s/s pots I have had for 30 years. And no matter what one thinks of RR, or her cookware, everyone has to admit she has the prettiest smile in the world. She even eats pretty.
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Old 10-06-2006, 11:57 PM   #17
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thanks for the info robo, jenny, and elfie.

i've looked into broadway panhandler, but have found you can even do better in a mall store if you wait for sales, and use the extra mailed coupons.

the bowery joints are exactly what i'm lookin' for. i'll have to drag dw into the city for a chinatown/little italy shopping trip.

and thanks for the tip on joe's shanghai, jenny.

elfie, if i get any great deals, i'll be sure to let you know. i could always ship a pan to you.

or you could get in your tiny car and come up here for thanksgiving, to meet up with 'bug! (sorry, haven't made a short people joke in a while. )
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Old 10-07-2006, 12:02 AM   #18
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Quote:
Originally Posted by jennyema
Where did you see an All Clad fry pan for $270?

Even full price at Williams Sonoma the priciest one is $158. And you can get them for much cheaper on sale or at Cookware and More. I bought an 8 inch AC SS skillet from Amazon for $19, and a 10 inch at Williams Sonoma outlet for $50.

A fully clad pan will generally perform better than one with a disk bottom.
BB&B.... 12" skillet with cover. Admittedly I haven't shopped around, but even at $160 the "genuine" All-Clad is a bit beyond my price range and my needs. I'd rather spend the money taking classes at a cooking school and learn HOW to cook better than to buy what I consider to be overpriced and over- valued cookware which will do nothing to improve MY skills. Good quality middle of the road equipment seems to work just fine for me. My Emerilware is heavyweight anodized aluminum with non-stick interiors. It does not have a disk bottom and heats evenly from sear to simmer. When I need the extra heat or just want to work a bit differently, I have a 10" KA stainless saute pan that came as a "free" incentive when I bought my KA 11 qt food processor.

I'll keep looking for that large skillet and someday I'll stumble across one that is what I consider reasonably priced.
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Old 10-07-2006, 12:09 AM   #19
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rp, make sure you don't put your non-stick emerilware in the dishwasher.

we've destroyed most of the pieces of 2 sets of emerilware that way.
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Old 10-07-2006, 12:15 AM   #20
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[quote=buckytom]rp, make sure you don't put your non-stick emerilware in the dishwasher.

Actually, I would say that NO cookware should be put in the dishwasher. I've had some of my cookware for over 30 years and it looks and performs like new. NONE of it has ever seen the inside of a dishwasher. Regardless of how the piece has been used, it's really not that difficult to wash it by hand. Granted, a piece may take some soaking, but that's a small price to pay for helping it to live a long, long life.
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