As a chef, I am interested in your opinion on Stick-A-Lon (sorry, Capalon) versus cast iron... etc. Do you agree with me on the above post? Curious what a pro thinks.
LOL...Stick-A-Lon
Cookware, like knives, is a very personal choice. I use both Calphalon and Cast Iron for different applications as well as steel, ceramic, earth ware, stainless steel, Aluminum, and combinations of.
Calphalon is:
Relatively expensive
Loses it anodized coating after a while (both of my sauce pans have lost their anodized coating, Calphalon is willing to replace them but I never get to sending them back because of owning a boat )
Great conductor of heat
Fairly easy to clean, when seasoned properly, well except when cooking eggs in them ...use Teflon for eggs!
Harder than regular aluminum
Is non reactive with foods, specifically acidic foods
Cast Iron:
Heavy (hurts when you drop it on your foot, and sautéing with them, you will look like Popeye when your done )
Rust (when not properly cared for)
Brittle (things get thrown around allot in a kitchen)
Inexpensive
Great conductor of heat and holds the heat for a long time comparitivly...this is good if its cold out but I wouldn't want that hot pan around on a hot summer day
Reactive with foods
great for baking corn bread and blackening or searing
LeCreuset makes Enameled Cast Iron cookware http://www.lecreuset.com/usa/home.php . It is similar to Calphalon in that it combines the best of both worlds.
I agree with most everything you said. I would be hesitant to use cast iron on a boat for these two minor reasons...
heavy - I could see it causing allot of damage if not secured in rough weather.
because it takes a significant time to heat, your burning more fuel than may be necessary?
I hope this makes some sense...its Friday at the end of the first week of classes so my brain is dead, more than normal
All I have on my boat are stainless steel pans (4 only different sizes I will not have more because of the weight) that my wife bought for the boat. The base is really thick. Are these OK?? I got worried now.....
We also have 2 (I don't kno the name but its where you fry eggs) that have teflon.
The reason the bottom on those pans is so thick is that there is probably a copper or aluminum heat distribution plate welded to the bottom of the pan. This helps the pot/pan heat more evenly, and is generally a good idea with stainless steel cookware. Aluminum has much better heat distribution characteristics for cookware.
Should be ok...provided you don't get in your better half's way when she's cooking..... Having a pan thrown at you can hurt if you don't duck fast enough. Hurts more if the sucker just came off a hot stove.
__________________
Sailingdog Telstar 28
New England
You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
If you're new to the Sailnet Forums... please read this POST.
The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can
As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"
On a similar note, I have an idea...Why not develop "Marine Grade" stoves that have magnetic burners so the pan does not move around! I could also sell a line of "boater friendly" pots and pans specially designed for the stove. Someone please email me if you want to go into business together!
The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can
GOOD, I'll tell her that, heavy stuff out of here. Aluminium is OK?? No arm pit Ahlzeimers or other disease?? I prefer the lighter alu stuff
As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"
OK, noted...
On a similar note, I have an idea...Why not develop "Marine Grade" stoves that have magnetic burners so the pan does not move around! I could also sell a line of "boater friendly" pots and pans specially designed for the stove. Someone please email me if you want to go into business together!
my stove actually has gimbals and clamps that hold the pans in place.
The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can
As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"
On a similar note, I have an idea...Why not develop "Marine Grade" stoves that have magnetic burners so the pan does not move around! I could also sell a line of "boater friendly" pots and pans specially designed for the stove. Someone please email me if you want to go into business together!
Actually, I think they work pretty well on most marine stoves. I have yet to see a marine stove with a burner large enough to have a flame that is 10" in diameter... so the heat distribution disk is still likely to have a beneficial effect.
I don't know what stove you're using, but I seriously doubt it has a burner that has a flame that is over 5" in diameter at max heat... and with the better cookware, minimal heat is generally all that is needed.
__________________
Sailingdog Telstar 28
New England
You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
If you're new to the Sailnet Forums... please read this POST.
here it is, its a Plastimo, has an oven a drill and 3 burners....that is all I know..
The wife chose it with the wife of the builder...apparentely its good. to me WEIGHT....but need the damn thing so it can be a cruiser and not jus a racer....
High heat is essential for sauté, stir fry, sear, blackening, etc. I would disagree with your statement about quality of pans and the amount of heat needed.
Jesus T yoiu're talking French now....don't go there......
Saute and all.... All I do is boil eggs, and the famous Drunken Chicken.
You as a chef should include it in you recepies book....
"This just my opinion based on my 20 years of working in professional kitchens, three of which were 5 Star Restaurants, and I am now a Certified Executive Chef, Certified Culinary Educator, and Certified Hospitality Educator"
I believe you....want to sail for free in Portugal for a week??? I'll bring the boat, the food, you just bring yourself......
Aluminum is what most restaurants use. Its cheap and provides "even" heat distribution. Of course, you probably know this... its soft, is reactive, doesn't look pretty, and is not the easiest to clean.
)
...use Teflon for eggs!
)
