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trig42
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  #1024729 14-Apr-2014 10:09
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surfisup1000:
timmmay: Nothing really geeky at all, just quality tools.

I also have some nice knives, nothing too high end. I sharpen with a standard steel, which is annoying and not super effective. Any better suggestions?

We have all Circulon non-stick cookware - three pans, three pots, baking trays, etc. It works very well. The only thing that seems to stick to it is rice noodles when I cook Pad Thai, I may have to buy a wok, but they don't work so well on standard stove elements. I suggested getting a standalone gas cooker (with a small bottle of gas) that can sit on the bench, but my wife doesn't like that idea.

Love my Bosch dishwasher.


knives are interesting -- we bought a $400 set of knives from a good brand. 

But, the $10 knife bought from walmart in the US (for a camping trip) seems to do just as good a job if not better as it seems to stay sharper for longer. 


And, non-stick frypans -  no matter the price , they always wear out even if you look after them. We bought the woll titanium non-stick pan from the food show for $300 or so.   It lasted longer than the normal teflon but it is nearly 3 years old and has lost much of the non-stick surface .  This has never seen a dishwasher and only cleaned using a water, detergent, and dish cloth according to the instructions. 

It has a lifetime warranty but they will no doubt invoke the 'you did not take care' clause and it would end up in an argument which I don't care to take with them. We did use this on fairly high heats but there were no warnings against doing this due to the high quality construction. 




Agree on the non-stick frypans. We have given up on them and now have 3 Copper frypans (2 of which need retinning - any ideas anyone?) and a couple of stailess steel chefs pans from a commercial kitchen. They are well seasoned, and very easy to clean.

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BigPipeNZ
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  #1024735 14-Apr-2014 10:13
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I have one of these





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BinaryLimited
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  #1024736 14-Apr-2014 10:14
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Regs:
Dav4122:
vexxxboy: really sharp knives are the only thing i get obsessive over in a kitchen, cant survive without them.


Do your prefer a particular material i.e. ceramic or steel - or is it all about the knife keeping an edge?


I really love my Japanese style Shun knives - http://shun.kaiusaltd.com/ - but you need to sharpen them to a different angle than regular blades.  I have a Shun electric sharpener for once a year restoration, and use a ceramic 'steel' for casual keeping of the edges.

I also love my dishwasher, and couldn't live without it.  But the dishwasher and the knives never meet :P 


Awesome blades, very gangster!
Nothing worse than a blunt knife!






andrewNZ
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  #1024738 14-Apr-2014 10:17
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Cast iron is the best non stick you'll buy IMO. I've had my cast iron fry pan for around 15 years and it just keeps getting better. 

The thing that seems to really kill non stick surfaces of any kind is tomato. That crap eats classic non stick surfaces pretty fast, and strips the good buildup from cast iron in one meal. Now if a meal contains any substantial quantity of tomato, it gets cooked in stainless steel.

littlehead
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  #1024740 14-Apr-2014 10:19
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timmmay:  I sharpen with a standard steel, which is annoying and not super effective. Any better suggestions?



A steel doesn't sharpen a knife, it maintains an existing one by removing/minimising micro abrasions, cracks and dents in the existing edge.

Having talked to a couple of chef's who are acquaintances, both of them don't recommend spending the time/effort sharpening knives. They both recommended buying a good quality steel and steeling very regularly ie  before and after each use. To sharpen your knives, they recommended getting a professional to do it for you once a year, as the potential to screw up an edge on an expensive knife is quite high. Also, after each use, rinse under water and wipe dry/clean no matter what you are cutting. Of course, they are pro's so take these things a lot more seriously.

As for my geeky cooking items, as mentioned above digital temperature probes are awesome. I have two, an instant read one and a constant read one. A constant read probe is really good if you can fit the cable to the probe out your oven door and still maintain a seal. Never mess up a roast again. Of course, you need to make sure to calibrate them every once in a while.

timmmay
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  #1024741 14-Apr-2014 10:26
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surfisup1000:
And, non-stick frypans -  no matter the price , they always wear out even if you look after them. We bought the woll titanium non-stick pan from the food show for $300 or so.   It lasted longer than the normal teflon but it is nearly 3 years old and has lost much of the non-stick surface .  This has never seen a dishwasher and only cleaned using a water, detergent, and dish cloth according to the instructions. 

It has a lifetime warranty but they will no doubt invoke the 'you did not take care' clause and it would end up in an argument which I don't care to take with them. We did use this on fairly high heats but there were no warnings against doing this due to the high quality construction. 


My first circulon frying pan surface went bad after 2-3 years, they replace it. All non-stick surfaces do wear out/down though.

I got some decent knives from Amazon a few years back, nothing fancy just $15 or so each. They've been workhorses, put in the dishwasher, no problems at all. Occasionally sharpening and they're all good.

littlehead: A steel doesn't sharpen a knife, it maintains an existing one by removing/minimising micro abrasions, cracks and dents in the existing edge.

Having talked to a couple of chef's who are acquaintances, both of them don't recommend spending the time/effort sharpening knives. They both recommended buying a good quality steel and steeling very regularly ie  before and after each use. To sharpen your knives, they recommended getting a professional to do it for you once a year, as the potential to screw up an edge on an expensive knife is quite high. Also, after each use, rinse under water and wipe dry/clean no matter what you are cutting. Of course, they are pro's so take these things a lot more seriously.

As for my geeky cooking items, as mentioned above digital temperature probes are awesome. I have two, an instant read one and a constant read one. A constant read probe is really good if you can fit the cable to the probe out your oven door and still maintain a seal. Never mess up a roast again. Of course, you need to make sure to calibrate them every once in a while.


Interesting - though unsure what I should do now! Keep using the steel I guess.

SQLGeek
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  #1024742 14-Apr-2014 10:28
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Best gadget I've brought in a long time...





timmmay
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  #1024756 14-Apr-2014 10:45
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More detail please - what, and why? We just got a new toaster, it doesn't toast at all evenly. The cheap wire element things are pressed up against the wall on one side and they don't get very red, the other side they're looped out and get redder, and the toast cooks more quickly. It's also pretty slow. All from a $180 toaster.

SQLGeek
129 posts

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  #1024781 14-Apr-2014 11:12
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timmmay: More detail please - what, and why? We just got a new toaster, it doesn't toast at all evenly. The cheap wire element things are pressed up against the wall on one side and they don't get very red, the other side they're looped out and get redder, and the toast cooks more quickly. It's also pretty slow. All from a $180 toaster.


http://www.tfe.co.nz/itemdetails/Magimix-Vision-Toaster/568.aspx 

No more looking down trying see how brown the toast is, a simple glance across the kitchen. Makes me smile every time. Toasts perfectly every time too. Not cheap, but top quality cool stuff rarely is. 




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