Recent content by tuan

hi! i see alot of discussion regarding sizes of cook or chef's knives but not really any discussion on paring knife size. just wondering what sizes ya'll use. i don't personally have one but found if i were to get one i'd probably get a 3". i tried a few 3.5" and 4" paring knives and felt...

hi everyone, i was thinking of purchasing either 'cooking with jaime' by jaime oliver or 'cooking' by james peterson. i heard they're both good and seem like they would help me improve on the fundamentals while learning new recipes too. what do you guys and gals think? i'm also thinking of...

hi andy, there's a little depth to it if u put a fingernail to it but it's not that deep. it's not like there's a definite crevice. i was just deglazing the pan with some stock after sauteeing some chicken breasts. i doubt there could be any bone bits in the fond since the poultry was...

hi everyone, it's a 3qt tri-ply ss pan from calphalon. i smoothed it out with some barkeepers friend and i believe it's ok. used it again and so far so good. thanks everyone!

hi everyone, last night i deglazed my new calphalon tri-ply pan and felt a little scratching with my wooden spoon. after washing my pan, i noticed there were these long scratches on the bottom! how could this have happened? i touched these scratches with my finger nail and i don't think...