ssdf23's Profile

While I've never used it, people always talk about Tramontina being a fantastic set of cookware. I don't recommend sets of cookware because inevitably you end up with stuff you don't want/need. Buy the best pieces for the purpose you need and if you treat it well you shouldn't have to replace it. I have saved up money on a number of occasions and have waited for sales so I can buy a single pot/pan...and I value each piece of Viking, Emile Henry, and Le Creuset I have.

I used to manage a kitchenwares store and I always coveted, but never bought, a cast iron lasagna pan. We had two brands, Batali and Le Creuset, and the Batali was by far the heavier of the two. Not sure why that is really. Seriously, all the Batali cast iron is heavier, but is it ever awesome (I have a few other pieces). And if you're really looking for a lighter lasagna pan that is freakishly non-stick and an even cooker go for the Emile Henry stoneware. The stuff is magic. No joke!

Emile Henry. Always and forever. I have pie dishes, rectangles, squares, oblongs, mixing bowls, ramekins, mini sauce cups, etc...I love the cold to hot ability, the lovely colors, and the easy clean-up!

The price seems a bit steep to me, I've had my $20 Target dish rack made of bamboo and SS for 6 years and no complaints. Counter space is at a premium in my house and this looks like it holds less dishes than my cheaper one, but those side cup holders are something that I covet. And for those that don't like the idea of a plastic knife drying block...you shouldn't let your knives air dry anyway, so if it's removable just take it out.

I work at a leading coffee chain TM and see the amount of crap people put in their coffee and it's a bit disgusting. The ones that *add* Splenda to their mochas and vanilla lattes just make me cringe a bit. That's sweetener that is supposedly sweeter than sugar being added to no less than 3 spoonfuls of sugar (for a 12oz. drink). On that note, I agree with many of the "tastes like chemicals" commenters...even Stevia products taste wrong to me. I prefer agave and honey if available. And I avoid white sugar because I bake for vegan folks and the white sugar is processed with animal products. So natural sweeteners all the way!

Going to agree with many people above: Lodge 10" skillet is a perfect choice! I have a large variety of cast iron, from enameled to so ancient the seasoning is pure non-stick wonder, the one I grab the most is the 10".

I'm currently in a similar situation...one cracked filling on the left and a recently (as in 3 hours ago) drilled tooth being fitted for a crown on the right. So my chewing ability is limited to soft foods that are not too hot nor too cold. Call me Goldilocks and feed me porridge. Seriously, temperature sensitivity stinks. I planned ahead for this though and have stocked the house with potatoes (with sour cream and cheddar) and sweet potatoes (with brown sugar and butter) for baking and mashing, the fixings for making a few soups (tomato and blended corn chowder), eggs, and apples. Not going to eat the apples whole...baked and sauced! Hopefully the pain will recede shortly. Good luck to you!

I always have these around because I'm a terrible crust maker (read that as: lazy). I use them most often with chicken pot pie and they always turn out great!

I used to work at a kitchen supply store and without a doubt this was the most requested item. My main recommendation would be to find an all metal one, the plastic housed ones can break if you end up using your mill a lot.

Not sure about the soap issue, I agree with @waterlily81, maybe soak it a few times in clean water? But the black coloration is not a problem as long as the actual raised char was scraped/brushed off.