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6 November 2005 14:23![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plunkybugI forgot to mention it, but my everyday 10" pan came in yesterday, or was it Friday? Whatever.
I am a little disapointed in it though. For starters, it is one of the pans made in China, and you really can tell a difference in just looking at it compared to the chef's skillet I have that was made in Toledo, Ohio. And yeah, what the reviewers on amazon said about the handles is true. They are thin, and kinda pointy in a hard way, but I think the bigger issue is how wide they are. The handle on the lid is 2.5 inches wide which is fine for me, and the handles on either side of the pan are just 2 inches. My tiny hands feel scrunched with my fingers wrapped around them, so I can't imagine someone with bigger hands holding the pan by them. I doubt these issues will play a significant role in my cooking with them, but I will have to cook with it to tell. Still, it makes the newer Calphalon One Infused cookware look more appealing. Made in Ohio, and the handles look better, but I will have to see that in person. I may just try out a piece of it with the Macy's gift cards I still have from earlier this summer. Or with their rebate program thingy which has pans that would be good.
So, all that said, I do still want to cook in it, and I have like, no money til Friday. I have some frozen chicken breasts, so I could cheaply get a can of mexican style corn, maybe some beans, and some yellow rice and throw it all in the pan to cook. That would be fast and cheap. I bet I could do it. I want to do a light curry with winter squash (acorn or butternut?) and sweet potato, along with apples, dried apricots, raisins, and maybe some dates. Sorta fruity, autumn inspired. Maybe serve it with basmati?
I need to get Chas up. We have things to do. Maybe money from a client, and then I could get stuff for a nice dinner tonight.
I also need to remind the men in this household which pans they can use to cook with or wash for me. And since I offer to exclusively wash my own pots and pans, that should not be a problem. I can't deal with typical misuse of the pans like using metal utensils, too high heat, or putting it in the dishwasher. I am too ananl with my cookware. :p
I am a little disapointed in it though. For starters, it is one of the pans made in China, and you really can tell a difference in just looking at it compared to the chef's skillet I have that was made in Toledo, Ohio. And yeah, what the reviewers on amazon said about the handles is true. They are thin, and kinda pointy in a hard way, but I think the bigger issue is how wide they are. The handle on the lid is 2.5 inches wide which is fine for me, and the handles on either side of the pan are just 2 inches. My tiny hands feel scrunched with my fingers wrapped around them, so I can't imagine someone with bigger hands holding the pan by them. I doubt these issues will play a significant role in my cooking with them, but I will have to cook with it to tell. Still, it makes the newer Calphalon One Infused cookware look more appealing. Made in Ohio, and the handles look better, but I will have to see that in person. I may just try out a piece of it with the Macy's gift cards I still have from earlier this summer. Or with their rebate program thingy which has pans that would be good.
So, all that said, I do still want to cook in it, and I have like, no money til Friday. I have some frozen chicken breasts, so I could cheaply get a can of mexican style corn, maybe some beans, and some yellow rice and throw it all in the pan to cook. That would be fast and cheap. I bet I could do it. I want to do a light curry with winter squash (acorn or butternut?) and sweet potato, along with apples, dried apricots, raisins, and maybe some dates. Sorta fruity, autumn inspired. Maybe serve it with basmati?
I need to get Chas up. We have things to do. Maybe money from a client, and then I could get stuff for a nice dinner tonight.
I also need to remind the men in this household which pans they can use to cook with or wash for me. And since I offer to exclusively wash my own pots and pans, that should not be a problem. I can't deal with typical misuse of the pans like using metal utensils, too high heat, or putting it in the dishwasher. I am too ananl with my cookware. :p
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Date: 7 Nov 2005 03:16 (UTC)no subject
Date: 7 Nov 2005 04:10 (UTC)I debated a LONG time over this pan. For starters it is non-stick, and while easy to clean, has its good AND bad points. I had been edging toward ll stainless (but the Everyday Stainless from Cuisinart is also discontinued!) Secondly, the size...some said it was perfect, and others too small. But how would it be for me and Chas? I almost went with the regular (non non-stick) 12" one, but concern of deanodizing when cooking with with acids over time concerned me. Plus, the 10" one I got matches the grain pan I already have. Take into consideration that the sales such as the pan I got are on discontinued lines, so you are not likely to build much of a set.
Check out the $50 rebate offer in my later post. I am seriously tempted to try that offer. I can get the 2 quart saute for $50, then use my $80 Macy's gift cards to get the 6.5 qt stock pot for $100, and get $50 back on it. $20 bucks out of pocket after the fact for two pots is a steal to me. I am not sure that is exactly how I want to spend it but I could, and I would get the initial $50 I laid out for the saute back with the rebate.
Oh, I just want to gather some friends over to cook. Have fun, and eat. I love that so much! :P