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Huh? What do you mean. Could elaborate a little?

Andy is probably right; the terms are likely used interchangeably.

This is because much of what you think is a "pot" is really called a sauce pan. Thus, you can have a whole pan set that includes what you call a pan (saute pans and fry pans) AND sauce pans (what you call pots)....Sauce pans, saute pans, and fry pans...pretty much covers what you need besides...

I notice the "crock stick" can only do 20 degree and 25 degree angles. Is 20 steep enough to get a really nice, sharp edge? Would a 15 degree serve better? I read a very lengthy article on knives, metallurgy, knife sharpening, and the particular edges people use...(someone on this forum...

I received a few Henckels Twin Cuisine knives in the mail today. I have handled them many times before; love the fit, finish, feel, handling, and look of them. Everything about them seems great, except... I figured they would come from the factory with a GREAT, wicked-sharp edge...but no, it...

That size will cook fine for you. I have a 6 cup cooker and often only do 2 cups (cooked) of rice in it. It comes out fine. Rice cookers are great.

It seems to me that he intended for the link to the be the positive support for Miracle Blades that vagriller was looking for...anyway, not important. I am getting Twin Cuisine, not MB. :smile:

Uh, that's really funny that you linked to that thread as though it had the support for the Miracle Blade that Vagriller was looking for. That post was over a year ago and the guy who started the thread condemned the Miracle Blade later in the same thread that he started when he realized what...

Which thread? Do you have a link?

You are indeed mistaken. Many high quality knives use rivets to hold the handle to the tang and keep it all in place. They are not decorative. I know the Twin Cuisine has a different construction and does not use rivets, but this alone does not make it a higher quality knife (though...

Henckels Twin Cuisine - use 'em? like 'em? Any comments or feedback from "knife experts" or Twin Cuisine owners? Is there a better choice in that price range or under? I must say that I liked the way they felt in my hand (a VERY important factor, I know). But, I just want to see if someone...

Didn't you already post this exact same thing a few days ago?

Nearly every food network show uses All Clad stainless cookware. I am registering for wedding stuff (and love to cook I might add) and am wondering if All Clad is one of the best or simply appears that way b/c they give all their stuff to the hosts to showcase on their programs? Would I be...

Well, then it looks like this board or this type of board (perhaps a little bigger) http://www.totallybamboo.com/index.cfm?fuseaction=product.display&Product_ID=106 will serve very well then. It is listed as end grain and someone mentioned that bamboo is a good material... Or, if someone wants...

What is the benefit of "end grain" wood versus other types of wood cutting boards? Does it last longer? Are the end grain ones harder? If in fact they are harder, then won't this have an adverse affect on your knives? Thank you in advance.

Thank you all for the input. I will use my cheaper knives on the corian for awhile and see if there is a significant dulling of the blades.

Thank you for the prompt response. I am getting a few Henckels Twin Cuisine knives soon. Is the corian damaging enough that I should toss the corian board no questions asked? or, should I balance my fondness for the board with its downside and just accept that I will have the knives sharpened a...

Obviously, I am new (I frequent drastically different boards) and this is my first cooking forums membership. Anyway, this has probably been asked before, but since I haven't posted yet, my account was barred from the search function...so, here it is... I have read that corian is: 1) horrible...