Pixie wrote:Not at all, not at all! Your knowledge is always appreciated! Desired, actually!
I am quick to admit that I know very little about copper pots and pans. I know that copper has the best conductivity of any pan but they are temperamental and delicate! You have to replace the tin lining and it is a very expensive process. Polishing them takes dedication and work! I have never owned a copper pan or pot but at one time I did own a copper tea kettle. It was beautiful but I was always afraid to use it... I just kept it for display. Obviously, I no longer own it!
The Italian cook on FoodNetwork, do you mean Giada de Laurentiis???? I think she has a new line but I know nothing about it. I couldn't agree with you more about Emeril's old line of cookware, I was disappointed in the quality and the same goes for the knives he had out. I don't know too much about his new line of hard anodized cookware... as I said, I do love, love, love hard anodized cookware!
As far as enameled cast iron, I would love to own a Le Creuset or a Staub, maybe someday, I can't help but to love all things beautiful... it's my nature but Lodge is an American company that is one of the founding companies in America to make cast iron pots and pans! They are still here and I know, know, know their product is as good as the fancy French versions! I have to support the Americans!!!!!!!!! That too is in my nature!
As far as cast iron goes... well, I have tried and tried and tried and I am useless at properly taking care of cast iron! I have given up! My mother had her mother's cast iron skillet and it was perfect! She used it for everything... my sister has it but doesn't use it. I am hopeless when it comes to trying to care for a cast iron pan. I am ashamed to admit that but admit that I must!
Now bake ware, that is another story, buy good heavy bakeware. My favorite is the commercial quality silver bakeware found at Williams Sonoma and I own their cake pans, muffin tins, and jelly roll pans. I never buy "cookie sheets" as they are uni-task pans... I buy jelly roll pans as you can use them for a myriad of things. Yes, I own a Silpat and I wouldn't be without it!!!!!!! It is one of my all time favorite kitchen tools!
My favorite bakeware for pies and quick breads are the Emile Henry Artisan fluted pie plates and loaf pans... they are glazed pottery over Burgundian (France) clay so you get a beautiful crust on your pie every time!!!!!!!!!!!!
I think I got everything... anyway most importantly, I love talking about cooking and baking and there is no one I love doing it more than with the people on CC!!!!!!!!!!!!
So, I hope no one ever feels like he/she is being pompous or the other way either... not savvy enough to join in!!!!!!!!! I have learned from every single person that has ever posted in this forum and I think each one of you is the best!!!!!!!!!!!
I hope we all continue to share whatever knowledge it is we have with each other.
Love shopping a W. Sonoma, I simply refuse to look at the price tags.
As for Bake Ware; Pie Pans for example, I have Pyrex, Metal, a couple of Enameled Ceramic (by Chantal), and just plain Tin Pie Pans. They all do well, some take longer than others or brown a little better but I’m not sure which is the best to use, and should extra cooking time be allowed for Ceramic…it seems that way (I don’t always record the different times)?
The same with Loaf Pans. I have Enameled Ceramic and simple (inexpensive) Metal Pans. The metal pans actually seem to perform better when I make Breads, Simple Cakes, Meat Loaf etc. Likely I don’t know how to use them properly so I stick with what works…and that’s the least expensive.
BTW: I use Oil and Salt on my seasoned Lodge Cast Iron.