Posts by drfrank

Unless you're talking about an induction cooktop, in my experience radiant electric ceramic cooktops have really uneven heat with wide swings in temperature as the element cycles. So you want something that conducts heat like crazy,...

ChrisLehrer, I have a set of the KitchenAid attachments and I love them. Before I donated my Atlas to Goodwill, I never really used it because it was such a PITA. Now I make fresh linguini every time I make Bolognese, which is about...

The problem wasn't that the noodles were sticking together; the problem was that they weren't being cut apart.

Depends on the stove. The cast iron will mitigate fluctuations in the heat better than the stainless steel. My stove maintains constant heat very well, so I prefer the convenience of stainless steel.

I recommend against the Atlas. I received one as a wedding gift. It didn't separate linguini reliably. It was also a real PITA to use: Feeding the dough in the top and catching the noodles out the bottom so they don't bunch up takes...

This might sound like a silly question, but have you tried butter or non-stick spray instead of plain oil? Harold McGee wrote an article for the NYTimes on 2008.10.8 (that the forum won't let me post a link to) explaining why...