Fissler cooking pans - Superior German Engineering.

[Stoneheart]

I have the _Entire Culinar Collection_

those are the silver ones right?
I have the "basic" ones with black plastic. got the first ones pretty cheap and its their line with the most different knifes. i realy like their Nakiri.

 

[Orange Rhymer]

those are the silver ones right?
I have the "basic" ones with black plastic. got the first ones pretty cheap and its their line with the most different knifes. i realy like their Nakiri.

Yes, white-stainless (lightly brushed) grips. Free sharpening for life, if you pay shipping.
Sharp and cold as a witch-nipple.

 

[Angry Shoes]

Would I lose anything by getting a 8" Lodge cast iron skillet and a 5 quart Lodge Dutch oven rather than getting an old used Griswold or Le Creuset? I have a 10" Lodge skillet that a fucking love, but I've never used 'nice' cast iron. Is there enough difference to justify the price?

 

[Radical Cadre]

I got a basic set of Cuisinart stainless cookware as a housewarming gift several years ago. They are my most reliable kitchen tools aside from my knives. I have used and abused those poor things so many times and yet they keep on trucking.

I was also blessed enough to recieve a KitchenAid stand mixer from my wedding registry. Even though the new construction is worse compared to my mother's mid 2000's KitchenAid, I love the ability to mix dough and batter without splattering the kitchen in ingredients like a rētatded flipper child.

Cuisinart makes some really good implements but manufacturers in China. They do have better control over the sourcing of their materials. That said, do some research if you are concerned. This fucking thing; this stupid little 30 dollar waffle iron. It is absolutely incredible and does the job perfectly every time. But I would like to see them move production elsewhere in order to get a full endorsement. You can never know what is in that non-stick layer when it comes from Shenzhen...

KitchenAid... let me tell you that I am with you on the KitchenAid train. Especially their older stuff which was when KitchenAid was at their best. (noticing a pattern here with the older stuff from these companies - does China really ruin everything? Yes China does ruin everything. though less-so with KitchenAid) I've got the original version of the modern KitchenAid mixer, the OG white one. It has worked flawlessly for decades and every so often I take it out of service to clean it up and make sure everything is working right. The mixing ability is superb and the goddamn power take-off is so useful and so versatile. I can do anything with my KitchenAid mixer. It really brings the kitchen to the next level with a single implement and some attachments (meat grinder, press, and juicer are all you need).

Would I lose anything by getting a 8" Lodge cast iron skillet and a 5 quart Lodge Dutch oven rather than getting an old used Griswold or Le Creuset? I have a 10" Lodge skillet that a fucking love, but I've never used 'nice' cast iron. Is there enough difference to justify the price?

Unless you have money to blow on the name, you will have no issues getting Lodge cast iron equipment. It is all made in America (Tennessee I think) and there is no interference from lesser suppliers, sources, or manufacturers. That said, if you are looking into any of Lodge's enameled products, look elsewhere. As far as I am aware, Lodge farms out their enameled products to China and I would not trust those to boil water, let alone cook food. If you think Chinese cast iron is scary, then consider the enamel as Pandora's Box.

If you can get the older implements (especially if they are a good deal older) at a competitive price, I would go for the older stuff. But do not worry if you get new Lodge cast iron cookware, you're in good hands.

 

[Angry Shoes]

Unless you have money to blow on the name, you will have no issues getting Lodge cast iron equipment. It is all made in America (Tennessee I think) and there is no interference from lesser suppliers, sources, or manufacturers. That said, if you are looking into any of Lodge's enameled products, look elsewhere. As far as I am aware, Lodge farms out their enameled products to China and I would not trust those to boil water, let alone cook food. If you think Chinese cast iron is scary, then consider the enamel as Pandora's Box.

If you can get the older implements (especially if they are a good deal older) at a competitive price, I would go for the older stuff. But do not worry if you get new Lodge cast iron cookware, you're in good hands.

I was looking at the non-enamel Dutch ovens. The enamel seems like a good idea on the nicer ones like the Le Creusets but the Lodge enamel ones get shit reviews and don't look like they hold up. It makes sense that they're outsourced, they look like nothing else Lodge makes and seem to fall apart pretty quickly. Plus I'd like something I can sit on a fire without worrying about ruining the finish. That's part of why I love cast iron: you can pretty much fucking abuse them and at worst all you'll have to do is re-season.

I may hold off on the small skillet though. It seems like I can pretty easily grab an old Griswold or Wagner in that size for around $40. Even if it isn't functionally better than a new one it's still cool to cook on something made when my great-grandparents were my age.

 

[Radical Cadre]

I was looking at the non-enamel Dutch ovens. The enamel seems like a good idea on the nicer ones like the Le Creusets but the Lodge enamel ones get shit reviews and don't look like they hold up. It makes sense that they're outsourced, they look like nothing else Lodge makes and seem to fall apart pretty quickly. Plus I'd like something I can sit on a fire without worrying about ruining the finish. That's part of why I love cast iron: you can pretty much fucking abuse them and at worst all you'll have to do is re-season.

I may hold off on the small skillet though. It seems like I can pretty easily grab an old Griswold or Wagner in that size for around $40. Even if it isn't functionally better than a new one it's still cool to cook on something made when my great-grandparents were my age.

Yeah you can season that stuff and be off to the races. Enamel is really nice in some implements but a Dutch oven does not need enamel, especially if direct heat is on the menu. Sounds like you're making the right choice.

 

[Stoneheart]

KitchenAid... let me tell you that I am with you on the KitchenAid train. Especially their older stuff which was when KitchenAid was at their best. (noticing a pattern here with the older stuff from these companies - does China really ruin everything? Y

isnt that just the ghetto version of the Thermomix`?

 

[Radical Cadre]

isnt that just the ghetto version of the Thermomix`?

No.