Recent content by anchita

I know there have been some threads about pressure cookers here. I've checked them out, and have learnt from them... For now, I need a pretty basic pressure cooker in the 6 qt. range, my requirements being reasonable price and safety, of course, and the material being stainless steel. I was...

Thanks all, I finally went with this that a member at another forum very kindly pointed out to me as possibly having good value for money. The size seems fine for me, though I'll only know once I begin cutting on it. I didn't spend quite as much money as I thought I would, so even if it doesn't...

Has anyone used this Calphalon end-grain cutting board (or its rectangular counterpart?) I'm looking for an end grain wooden cutting board, and this seems suitable and attractive, but I haven't heard anything good OR bad about it, which is making my decision harder. Any feedback will be...

I'm definitely going to go with Michael and PA Baker's advice and try a bigger knife before I buy it.. Apart from the length, I also want to have an idea of its additional weight. But it's always interesting to know about people's experiences with their tools (or weapons :D) Especially with the...

Yeah, 14" DOES sound like a sword!! But I'm sure that carbon Sabatier must be gorgeous! I'm contemplating a 9" (actually it'll be closer to 9.5" coz it's a japanese knife) chef's also, but I'm wondering if it'll be too unwieldy for me..

What length(s) of knives do you usually work with? Of course, slicers are longer and parers are shorter.. But how about the length of the knife that you use the most? What are the advantages/disadvantages associated with that length? I guess that would also vary with the food being handled...

Only my personal experience; and I couldn't compare that with All-Clad 'coz I don't own it. But Anolon Advanced Clad and Cuisinart Multiclad have worked great for me. The Anolon was on sale at LinensN'Things some time back, and Amazon also offers bargains in decent cookware sometimes.. Just my...

Thanks choclatechef! I appreciate the info and your opinion.

Lately, I've been interested in other types of cookware beyond the 'usual' stainless steel and non-stick ones, and again, I'm seeking experience/info about the various brands of copper cookware out there. Is it as simple as "you get what you pay for" or is there decent quality copper available...

Thanks Michael, for the very informative reply. It makes perfect sense. Will be careful while using it!

Thanks Alix, for your prompt and very helpful resoponse! I'll keep in mind what you said about their heat retention, and look forward to cooking with them. Thanks again, Anchita

Hi Everyone! I'm a newbie here, and came across this site searching the web for some info about Pyrex cookware. There seem to be some really enthusiastic and knowledgeable people around, which led me to believe I could possibly get some guidance concerning my problem here. Can anyone tell me if...