GotGarlic
Chef Extraordinaire
Do you find there's a difference between brands of cast iron d.o's?
I've never used another brand of enameled cast-iron so I can't compare.
Do you find there's a difference between brands of cast iron d.o's?
...Do you find there's a difference between brands of cast iron d.o's?
No personal experience but I have read reports of DOs made in China had quality issues with the porcelain chipping and other issues.
No idea where my 6 qt DO was made, but it cost $40 at Sam's and it's been a workhorse for about 10 years now. I just braised a pork shoulder roast in it for today's dinner. No problems with the enamel to date.
That's good news. What brand is it?
Should we be making a distinction between German style knives made in Japan and Japanese style knives made in Japan?
Alright just to put this to rest I had several Shun and a few Global knives a few years ago and just didn't like them. This is just my opinion and I'm not trying to force it on anyone. It is my opinion which I am entitled to.On what exactly are you basing your opinion? You made a blanket statement about having no interest in Japanese knives, but I don't see where you state you've ever used any. I have. I own several. I also have some nice (older) Wusthofs, and, yes, even a set of Chicago Cutlery knives that were handed down to me by my dad (a butcher). There are things I like - and dislike - about all of them. Weight doesn't matter as much as balance, in my opinion.
And by the way, the heaviest knife I own is one of those old CC knives. But the thing is a bear to use and very unwieldy. About the only good thing I can say about it is that it stays sharp.
I'd love to try a good Japanese knife. For the last 5 years I've used a Kai Pure Komachi 2 Santoku general purpose knife and a Kai bread....... .
As long as they are made in Japan, they are ok. I have a bread knife like that, it's made in Japan. But then I also had one that looked the same but was made in China. What a garbage.
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