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I have a Marcato Ampia that I acquired from my grandmother. It's pretty oldschool. There's the main crank for flattening and working the dough, and then built into the unit (not removable like many manufacturers make them) are fettucini and linguine dies. I don't have problems with grease and...

There's a sanitizer that we use in the homebrewing world called StarSan that I keep in a spray bottle. It sanitizes in 30 seconds instead of the 5-30 minutes that most other sanitizers take. I always put my plastic cutting boards used for meat in the dishwasher though.

The antique cast iron pans were actually machined smooth inside because it makes a better surface and they weren't concerned with pumping out the cheapest product they thought they could get away with. There was a thread about it a few weeks ago that I remember reading. Maybe I'll see if I can...

It's a SS pan, as the tri-ply line is only clad SS, not non-stick coated. I purchased the pan about 4 months ago from BB&B, but can't find my receipt so I'm just dealing with Calphalon. I chose the omelet pan because of the size and I like the shape of the sides, it makes flipping things...

A bench scraper and pastry scraper are the same thing I think, but afaik, it's just called a bench scraper. I haven't experienced damaging the seasoning on my cast iron so if you're careful you should be fine. :)

If it's not bothering you, it should be fine. I usually hit my cast iron lightly with a bench scraper if I've cooked something that stuck (most recently, trying to sautee some liquidy grits), then need to cook something that needs a near nonstick finish(eggs).

I have a couple #8 cast iron skillets, and use one of them regularly to REALLY sear things, and the seasoning is pretty spotty on it. I've burned out most of the seasoning, but don't have a rust problem and don't have issues with stuff sticking too much. It's dull though, not shiny like...

I recently bought a Calphalon Tri-ply 12" SS omelet pan to use with my ceramic flat-top range. After fewer than 3 months, the pan has warped beyond belief (I never run water on it when it's hot or anything, I always let it sit on the range to cool while I eat dinner, then wash it). The little...

Calphalon says that putting SS in the dishwasher is just fine. Ask them about preheating on high heat though, and you'll get a lecture regarding how to sear properly. Ask me how I know.

The only reason that I don't stack my cast iron is because I have a white smoothtop stove that they mar up if there's stuff on the bottom of them. Before, with my old stove, all of my cast iron was nestled without anything between it and I never experienced problems with it.

It's ridiculous for them not to vent (IMO) but in all of our apartments they all blew right back into your face. It made them pretty much useless. I'm glad our house now has a fan that works the correct way.

My SS tri-ply calphalon pan is very difficult to keep clean, even if I do something simple like make a sauce in it, that should not leave any residue, it does. After EVERY use, I have to scrub it out with barkeepers friend or my ceramic range cleaner + the scrubby side of a sponge to remove the...

I have a 11" Calphalon tri-ply omelet pan and within a couple months of using it it's warped beyond belief. You may consider going for a better brand like AllClad or Demeyere

If you're just looking for a sieve (something to ensure stuff is already pureed), I have one of the greatest things ever. I also use it as a fine strainer. I have NO clue how to spell it, but it's pronounced "Shin-wah." I adore it.

The only piece of cast iron that is weight-prohibitive to me is my 28lb dutch oven. But I still get that out on occasion. Just last weekend I didn't have anything big enough to do a 9lb pork butt besides that puppy!

I have that exact scale and got it on sale for $20. It weighs up to 5lbs but that's including the tare weight, so if your bowl weighs 1lb, you can only weigh 4 lbs. It works fine for smaller things like hop additions, but is bad if you're doing lots of dough.

I have an enamel coated (on the outside, bare metal on the inside) CI grill pan that's square. It's not very huge, but it works well and I'm still working on seasoning it. IMO, I'd never get a nonstick grill pan. Oftentimes when you're "grilling" something you are trying to cook it over...

Sorry, it was a brain fart. It's a calphalon tri-ply pan.

I'm about ready to try to return my $100 SS pan to cuisinart. It warps when it gets hot (the bottom becomes convex) which is a NIGHTMARE on my ceramic cooktop. Plus things stick to it more than cast iron. I should have spent the extra $40 and bought the AllClad and I'm killing myself over it...

It would make a great cheese board! I use a thick wood cutting board for cheeses but would be pleased with something that could help maintain an even temperature when the kitchen gets hot whilst cooking.

This is how I generally cook steaks and pork chops, sometimes chicken breasts. I usually get the pan smoking hot, do one side, let it caramelize, then flip and put it into the oven. The second side sears from the remaining heat in the pan and then the meat continues to bake to desired doneness.

I have a pot roast in the oven right now. Seared a quartered onion, then some baby carrots and finally 3lbs of chuck roast. Took the roast out of the DO and deglazed with a bottle of homebrewed witbier that ended up with extra strong coriander flavor, and 1/2 bottle of porter, then added...

That isn't too terribly uncommon in my experience. I recently bought my first SS omelet pan. Meat usually doesn't stick too much if it's truly browned properly. I tried making pan fried potato cakes and almost threw it through the window. No matter what I did or how long I let them cook, they...

My stove. lol, or I count if it's a short time.

I'd LOVE a copper skillet but can't justify the expense. I avoid using nonstick stuff, except it's SO easy to clean my saucepan that I make rice in because it's nonstick, I literally just wipe it out.