Random Thought Thread

Discussion in 'Carothers Performance Knives' started by Nathan the Machinist, Jul 17, 2017.

  1. fatfrog

    fatfrog Basic Member Basic Member

    Jul 26, 2019
    We were gifted an All-Clad lasagna pan and it's really nice. I have no idea if it has a copper core (It does have that thicker base though) but it's super solid and we use it to bake a ton of things (not just lasagna). That said, I'm not sold on switching everything over (yet) due to cost but I would gladly accept more as gifts lol

    Edit: Looked it up and ours doesn't have a copper core.
    Mike157, Odog27 and BIGDORK like this.
  2. StoneAndSteel

    StoneAndSteel Gold Member Gold Member

    Feb 24, 2019
    I have a couple and really like them. They're pricey, but heads and shoulders above any other no-sticks I've owned.
    Mike157, Odog27 and BIGDORK like this.
  3. abbydaddy

    abbydaddy Gold Member Gold Member

    Oct 14, 2014
    I picked up a Plague Doctor with a damascus blade, and I assumed that I wouldn't use it much (decorative, pretty, and I already have a SHF and a broad selection of Harsey designed folders), but I'll be darned if that thing doesn't just keep up riding around in my pocket. It is so cool, beautiful, and detailed in person. I just can't help myself. It even ended up being the knife I had on me when I bagged my thanksgiving turkey.

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    BIGDORK Gold Member Gold Member

    May 27, 2018
    Haha! I would definitely be putting it on the Christmas list if we closer to the season.
    We went for it though, reviews online were very good and Costco had a "great" deal on a nice set. But I always appreciate the opinions of this lot. And if I manage to land a shot at a K-18 in the future,I shouldn't be receiving
    any spousal resistance
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  5. abbydaddy

    abbydaddy Gold Member Gold Member

    Oct 14, 2014
    My wife picked up a set of hard anodized aluminum exterior stainless steel interior All-Clad pots and pans a few years back (she decided that she really didn't want us using non-stick coating pans). I have really learned to love them. I really like how quickly and evenly they heat up, but still manage a decent thermal mass. I also got into cast iron since I wanted something with a more non-stick surface and for making steaks and such.

    But I have found that as I get to know the ins and outs of stainless pans, I use the cast iron less and less. The stainless is just more forgiving and lets me use metal implements and such. There is definitely a learning curve. One thing that I have found with the stainless is that if you heat up the pan (medium, not too hot) and use the right amount of butter, I actually have an easier time getting my eggs not to stick in the All-Clad pans than in my cast-iron.

    One tip that has really helped me, is when you are done cooking with the stainless steel pan, deglaze it with water on the burner. Everything scrapes right off super easily, and then you basically just have to rinse the pan out and voila, it is clean.

    But if you don't have time, you can always just let it soak with soapy water (can't do that with cast iron). And you can stick the pans in the oven, just like a cast iron. You don't need to be careful about what cooking tools you use. And I have found that a chain mail scrubber is an absolute godsend for dealing with more baked on/scorched stuff on the stainless cookware.

    I was not a fan right at the start because I had spent my whole life cooking with teflon, but I am definitely a convert now. I am very glad my wife picked up the All-Clad set she got. They are spendy, but worth it in my opinion (of course, I'm also the kind of guy who buys CPK knives, so clearly I am willing to pay a premium for performance).

    My next pan purchase will definitely be a carbon steel pan, I want to try one. I imagine it is another steep learning curve, but what I have read and seen sounds interesting to me, and I would love a lighter seasoned pan.
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  6. The Amazing Virginian

    The Amazing Virginian Gold Member Gold Member

    Feb 24, 2010
    That looks good. For cleaning SS, there is this and ONLY this:

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  7. The Amazing Virginian

    The Amazing Virginian Gold Member Gold Member

    Feb 24, 2010
    1) Griswolds are DA BOMB! I have a couple and they really just don't make them like that anymore (OK, **maybe** Stargazer). Wagner and Birmingham are a couple of other great vintage pans, if you can find them at a yard sale or such.

    2) I love pan-fried chicken cooked in my cast iron skillet and bacon lard, peanut oil or even shortening. Really the best fried chicken ever to me. It's even better if I can get someone else to cook it and clean it up for me. :D
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  8. fatfrog

    fatfrog Basic Member Basic Member

    Jul 26, 2019
    We have a couple Le Creuset pots and rarely use them because we feel like we have to baby them. 9 times out of 10, we use our clad stainless steel pots (not All-Clad brand).

    I need to learn how to use SS pans more effectively. We still really enjoy using stick-free pans for sticky stuff like eggs. What's the trick to cooking eggs on stainless steel without them acting like fast fixing super glue?

    BIGDORK Gold Member Gold Member

    May 27, 2018
    This may not be the answer but this method of cooking scrambled eggs mostly alleviated this problem for me, plus i use a shitload of butter as well as a little cream cheese.

    Also these are a little runny for me so I cook them a little longer than Gordy does here. They almost always come right out, steel, cast iron, even the scan pan.
    For me the Scan pan, which is mostly a great non stick pan, was horrible for egg stick
  10. fatfrog

    fatfrog Basic Member Basic Member

    Jul 26, 2019
    Say no more. You had me at "shitload of butter"

    I love runny eggs haha It's not for everyone but that's my jam.......egg jam on toast lol
  11. abbydaddy

    abbydaddy Gold Member Gold Member

    Oct 14, 2014
    I don't know if I am explaining this well, but:
    1. Preheat the pan to medium, too hot is not good for the eggs and they will scorch on, too cool and they might cool the pan down too much and stick that way. The pores of the pan open up if it cools too far, and that grabs at the stuff you are cooking. That is fine for chicken or pork because then you develop a nice fond, but you don't want a fond with eggs.

    2. Melt your butter (my wife uses olive oil), get it hot, but not smoking. My wife actually taught me how to do the eggs right in stainless. I'm usually the cook of the family, but we can all learn new tricks.

    3. Ideally, let your eggs warm up before you cook them, but I never actually do this.

    4. If you are scrambling, make sure you do it in a bowl and add the eggs to the pan from the bowl, don't scramble them in the pan with a spatula. I let the initial side get well established before I flip and start the rest of the eggs cooking, but that is just preference.

    4a. For sunny side up or over eggs, it is best if you can do them from a bowl as well, the big thing is that you want the eggs to come down on top of the oil, you don't want them pushing through to the metal. Then just cook normally.

    With some practice it works pretty well.
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  12. madcap_magician

    madcap_magician Gold Member Gold Member

    Feb 27, 2005
    Yes. That. That is what I need.
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  13. Jsega51

    Jsega51 Gold Member Gold Member

    Feb 11, 2015
    Digitally “murdered” sounded better to me in this instance haha.
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  14. co556guy


    Dec 13, 2011
    Stainless pans is all we use anymore. Once you figure out how to use them.....nothing compares.

    We dont even own any other kind of pan.

    Ours aren't all clad. I offered to buy my wife a full set of whatever she wanted and she turned me down because she understands the pans she uses now.

    But yeah, SS pans......love them.
  15. fatfrog

    fatfrog Basic Member Basic Member

    Jul 26, 2019
    Thanks for the tips, everyone! Gonna have to give it a try sometime. We're actually in the market for a new 8 or 10" frying pan and debating between coated vs SS.
  16. 000Robert

    000Robert Gold Member Gold Member

    Mar 28, 2020
    I set the alarms in case I fall asleep.
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  17. bluemax_1

    bluemax_1 Gold Member Gold Member

    Jan 17, 2014
    Hmmm... burgeoning new market for CPK:
    CPK carbon steel HDFP (Heavy Duty Frying Pan).

    Featuring Nathan, the evil genius's world renowned meticulous research on optimal heat treats to produce a virtually indestructible pan that's tough as enough to stir fry nails. Can also be used to turn cinder blocks 4" thick concrete with aggregate into rubble, if needed.

    Obviously, it includes the handle refinements Nathan and CPK are famous for, with an incredibly comfortable and ergonomic grip optimized for multiple hand positions, with the flexibility to choke up on the grip in the horizontal cooking position for flipping heavier omelets or pancakes, or to switch to the power grip for a better swing in the 'smack you with a frying pan' hold, without worrying about the handle slipping out of your grasp (hidden wrist lanyard hole included).

  18. woodysone

    woodysone Gold Member Gold Member

    Nov 21, 2005
    Do you think there is enough interest for a pre- order, popsicle stick handle option?:eek::D
  19. Lorien

    Lorien KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 5, 2005
    I had a random thought today, but I can't remember what it was.
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  20. The Amazing Virginian

    The Amazing Virginian Gold Member Gold Member

    Feb 24, 2010
    I've been cooking them that way for years now. And like you, I cook them just a tad longer than Gordo. Don't always have creme freche on hand, so I substitute Devon cream, or even a dollop of whipped cream cheese like you.

    BTW, I love how he burns the toast. LOL!

    For eggs and only for eggs, I use a Calphalon nonstick pan. Best I've found as a combination of performance and durability - more durable than the All-Clad non-stick pans I've had. Pro Tip: NEVER use high heat on a non-stick pan. Nothing above medium heat ever.
    Last edited: Feb 23, 2021
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