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I ordered a 4 1/2 quart soup pot today off Amazon. It was between this or the mario batali for 30 bucks less and I figured for 30 bucks I'll go for the more established name and warrantee. Nobody ever seems disappointed with Le creuset so I'm pretty excited.

I have differant recipies for the same dish callong for lardons of salt pork and others calling for lardons of slab bacon, is it the same piece of pork with differant names?

My wife gave me a new 6 quart batali cocotte (chanti) for my birthday. Agreat gift from a woman who can't boil water.:cool: I really like how there's less taper from bottom to top than many other brands so I can fit a larger chuck roast into it for long braises. This is my first enameled and...

Or braise?

So I usually reduce in a 3 quart or 5.5 quarts saucier. Does a winsor pan really help reduce sauces faster or am I gonna do as well sticking with my sauciers? I'm not really into the fetish of needing to buy every pan possible but if it improves my cooking that's differant.:chef:

So I was braising some port butt the other day and when it came time to thicken the braising liquid I remembered that I was out of AP flour so I grabbed a box of cake flour. Well, I don't know if it was the lower protien or the higher starch but it was the smoothest roux thickened gravy/sauce...

I'm getting a rainbow discolorization inside my all-clad and calphalon triply over the hot spots where the burners (electric) contact. I'm not going above medium-high heat. Is this normal/regular? Do I need to use a differant cleaner besides dishsoap? Should I stop being fussy?

wow, does that concentrate the salt. Next time no salt in the broth. Wow does that concentrate the flavors! Pretty cool how the rice sluffs off making it's own sauce, will other rices work or must it be Arborio?:smile:

Hey folks, I'm a bit of a steel junky and just wondering what your favorite alloy is for your high end knives? I love the edge holding of zdp-189 and s30v is my all around favorite steel but for kitchen cutlery I think vg-10 is the best trade off of cost, edge holding and resharpenability. To...

What's y'all's favorite thickener? My stews are not standing up as thick as they should be. Do you use a standard formula of Tbs. per quart? I've been using flour or cornstarch but I do have a box of potato starch I'm thinking of trying.

I have a couple of calphalon try-ply pans (3qt chef and 10" omlette) and a couple of small ($20 BB&B special ) all clad pans. Both brands are aluminum laminated with a thin, thin layer of 18/10 stainless. I cant tell a functional differance between the two yet the all clad is over twice as...

hi there, folks! None of my friends cook so I'm turning to the internet for tips and tricks. Good to meet ya!