I ended up getting the Chicago uncoated pans. They are very nice. Probably the best bread pans I've ever owned. The crust comes out great; not so dark like all the typical non-stick pans.
Hello All, the title says it all. I haven't been able to find anything like this in my internet search. I would like to bake up four large loaves at a time and freeze them. I would like the pans to be 9x5, if...
I have just purchased an Electrolux mixer about a month ago and have finally learned how to use it. Wow! I almost returned it due to their lousy user's manual. Anyway, I don't have a blender and need one. The...
Another factor that interests me is even heating. Low priced gas burners (and I have read that even some high priced gas burners) have uneven flames and thereby, uneven heating. I actually have to turn my big frying pan as I...
Quote:
Originally Posted by French Fries
I have two matfer bourgeat carbon steel pan, they're flat, always been, still are after about a year or two of use. Guess I just got lucky (I ordered them...
Hey All,
A follow up to my "Do all carbon steel pans warp?" thread and a piece of info for those interested in buying some Matfer.
Beind the OCD guy that I am, I bought seven pans, from 8 5/8" to...
I've dedided to go with a Konosuke gyuto, either the HD or white steel #2. I can take care of carbon knives, no problem. I'm sure both edges are so far into excellent it doesn't even matter to me. What I wonder about...
Quote:
Originally Posted by bellybones
Most people who cool a hot pan in the sink run cold water in it. The cold water will warp the pan and the only way possible for the hot part to warp is to pull the middle up....
No problem with the burners putting too much in the center. I must have heated them too much. I guess I thought they could take more than that. I take it your carbon plus are still nice and flat?
