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French Steel pans vs. the Expensive Pans
On Tue, 18 May 2004 19:46:09 -0300, "BJ42" > wrote:
>I currently have a stainless steel Lagostina set but have moved towards the >french steel pans sold at restaurant supply stores. > >Why do people buy $100 pans when a french steel pan costs $12? I am assuming >restaurants use these over the expensive cuisinart/lagostina and all-clad? > >Having used both, I think the steel pans are superior and I haven't used the >lagostina pans ever since. I am sure this all comes down to personal >preference and aesthetics but I wonder what you chefs out there prefer and >why? > What do you use them for? I use different kinds of pans for different purposes, and I think most people do. Rodney Myrvaagnes J36 Gjo/a Ask not with whom the buck stops . . . |
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French Steel pans vs. the Expensive Pans
> Why do people buy $100 pans when a french steel pan costs $12? I am
assuming > restaurants use these over the expensive cuisinart/lagostina and all-clad? > > Having used both, I think the steel pans are superior and I haven't used the > lagostina pans ever since. I am sure this all comes down to personal > preference and aesthetics but I wonder what you chefs out there prefer and > why? I can't help but to comment that, after watching the "Great Chefs" cooking shows for years, I find it interesting that practically every hotshot chef I've ever seen uses really cheap pans. I can only recall a couple ever using expensive Calphalon-like cookware or even Teflon, for that matter. Hasta, Curt Nelson |
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French Steel pans vs. the Expensive Pans
"Curt Nelson" > wrote in message >...
> > Why do people buy $100 pans when a french steel pan costs $12? I am > assuming > > restaurants use these over the expensive cuisinart/lagostina and all-clad? > > > > Having used both, I think the steel pans are superior and I haven't used > the > > lagostina pans ever since. I am sure this all comes down to personal > > preference and aesthetics but I wonder what you chefs out there prefer and > > why? > > > I can't help but to comment that, after watching the "Great Chefs" cooking > shows for years, I find it interesting that practically every hotshot chef > I've ever seen uses really cheap pans. I can only recall a couple ever using > expensive Calphalon-like cookware or even Teflon, for that matter. > > Hasta, > Curt Nelson Excellent point. I recently recieved the 40th Anniversary edition of Julia Child's Mastering the Art of French Cooking for my birthday. While Julia does say that hand-tinned copper cookware has its place in a well appointed kitchen, she highly recommends that serious cooks check out their local restaurant supplier for cookware. It's far less expensive than the name brands, and when compared to the daily abuse it recieves in a restaurant, the cookware is prectically indestructable. But I do agree that different pots and pans are used for different applications, and one type on material will not fit all cooking situations. That being said, a well seasoned French/Blacik steel pan is a great tool in the kitchen. Cheers, Steve |
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French Steel pans vs. the Expensive Pans
BJ42 wrote: > I currently have a stainless steel Lagostina set but have moved towards the > french steel pans sold at restaurant supply stores. > > Why do people buy $100 pans when a french steel pan costs $12? I am assuming > restaurants use these over the expensive cuisinart/lagostina and all-clad? > > Having used both, I think the steel pans are superior and I haven't used the > lagostina pans ever since. I am sure this all comes down to personal > preference and aesthetics but I wonder what you chefs out there prefer and > why? > > Have a great night/day ! > > Stefan > Hi, I think the steel pans (or cast iron, for that matter) take more care than stainless and may not look as "nice". But I agree with you, I'd prefer a nice steel pan over a stainless one. Whenever the natural grease coating wears off I use the pan to make pancakes, and the natural non-stick surface is restored. --Werner |
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French Steel pans vs. the Expensive Pans
I still use a teflon wok but I do plan on buying a commercial/traditional
steel one to replace it shortly. I am not planing on adding any "fancy" pans to my wedding registry. Don't get me wrong, I agree that both have a use depending on the application - I just don't know what it is as of yet! Thank you all for your replies thus far. SDB "Curt Nelson" > wrote in message ... > > Why do people buy $100 pans when a french steel pan costs $12? I am > assuming > > restaurants use these over the expensive cuisinart/lagostina and all-clad? > > > > Having used both, I think the steel pans are superior and I haven't used > the > > lagostina pans ever since. I am sure this all comes down to personal > > preference and aesthetics but I wonder what you chefs out there prefer and > > why? > > > I can't help but to comment that, after watching the "Great Chefs" cooking > shows for years, I find it interesting that practically every hotshot chef > I've ever seen uses really cheap pans. I can only recall a couple ever using > expensive Calphalon-like cookware or even Teflon, for that matter. > > Hasta, > Curt Nelson > > |
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French Steel pans vs. the Expensive Pans
They are more difficult to care for but not by much. When I purchase a new
steel pan I simply put it in the oven for 5 hours at 350C. After each use I wash it and apply shortning to it. They are not as nice but again, they cook extremely well and seem to last as well. Also, food does not seems to stick at all compared to my lagostina pans - which are a PAIN to clean. Again, just my observations. "Werner Saurer" > wrote in message ... > > > BJ42 wrote: > > I currently have a stainless steel Lagostina set but have moved towards the > > french steel pans sold at restaurant supply stores. > > > > Why do people buy $100 pans when a french steel pan costs $12? I am assuming > > restaurants use these over the expensive cuisinart/lagostina and all-clad? > > > > Having used both, I think the steel pans are superior and I haven't used the > > lagostina pans ever since. I am sure this all comes down to personal > > preference and aesthetics but I wonder what you chefs out there prefer and > > why? > > > > Have a great night/day ! > > > > Stefan > > > > > Hi, > > I think the steel pans (or cast iron, for that matter) take more care > than stainless and may not look as "nice". But I agree with you, I'd > prefer a nice steel pan over a stainless one. Whenever the natural > grease coating wears off I use the pan to make pancakes, and the natural > non-stick surface is restored. > > --Werner > > |
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French Steel pans vs. the Expensive Pans
On 19 May 2004 06:15:16 GMT, "Curt Nelson" >
wrote: >> Why do people buy $100 pans when a french steel pan costs $12? I am >assuming >> restaurants use these over the expensive cuisinart/lagostina and all-clad? >> >> Having used both, I think the steel pans are superior and I haven't used >the >> lagostina pans ever since. I am sure this all comes down to personal >> preference and aesthetics but I wonder what you chefs out there prefer and >> why? > > >I can't help but to comment that, after watching the "Great Chefs" cooking >shows for years, I find it interesting that practically every hotshot chef >I've ever seen uses really cheap pans. I can only recall a couple ever using >expensive Calphalon-like cookware or even Teflon, for that matter. > Perhaps I shouldn't comment, being w/o a TV, but when I do see chefs on someone else's TV, they have always been using professional gear. Certainly nothing cheaper than Calphalon. Teflon, no. They generally want to deglaze, and then throw the pan at the dishwashing station. Riveted handles always. Heavy always except in special cases. I watch what they use whenever a restaurant kitchen is visible, either through a window or from a counter. The same as above. Perhaps more relevant, since the TV chef may have been given a set of something so it will appear. Rodney Myrvaagnes J36 Gjo/a Ask not with whom the buck stops . . . |
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French Steel pans vs. the Expensive Pans
On Wed, 19 May 2004 15:49:58 -0400, Rodney Myrvaagnes
> wrote: >but when I do see chefs >on someone else's TV, they have always been using professional gear. Howdy, The situation is similar to that of athletes who use a particular brand of sport shoe: Advertising... Also, calling those pots "professional" really speaks to the point in another way. The vast majority of professional cooking is done on what the OP called French steel (usually called black steel in the trade), but now-a-days most of us think of professional cooking gear as the shiny stuff we have come to see on the tube. Again, advertising... All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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French Steel pans vs. the Expensive Pans
>what the OP called French steel (usually called black steel in the trade),
> >Kenneth Actually called "carbon steel", in and out of the "trade". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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French Steel pans vs. the Expensive Pans
On 19 May 2004 23:55:03 GMT, (PENMART01) wrote:
>>what the OP called French steel (usually called black steel in the trade), >> >>Kenneth > >Actually called "carbon steel", in and out of the "trade". > > >---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* >"Life would be devoid of all meaning were it without tribulation." >Sheldon >```````````` Howdy, Well, no... You might want to check: http://culinary-direct.com/catalog/c...y/cat66490.cfm Or some of the other 3700 or so Google hits for "black steel pan". All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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