Food Fads: Enough Already!

[iheartmaytag]

I think the fad I am seeing the most of right now is "Gluten Free". How is it the children of the "dough boys' suddenly can't tolerate gluten?

Then there is the Probiotics. Now even dog foods are gluten free with probiotics. How do you get probiotics in a slurry that is mostly animal entrails anyway?

 

[lordkenmore]

When I was a teenager, Calphalon was my dream. I have no idea why, and the irony was that my cooking ability was seriously limited back then. I don't think I was conscious of the fact that it was hot cookware. Practical experience, years later, pretty much cured me of Calphalon. My big gripe: it's not the easiest cookware to clean. (Maybe my pan--bought used--had issues, but I've heard similar complaints from people who owned from new.) I also find irony in the flood of destroyed Calphalon that goes through Goodwill. So much for the cookware that was marketed as the last you'd ever buy....

Incidentally, is Calphalon still made? I know the name is still around, but I haven't seen the "original" style for sale new in years.

 

[lordkenmore]

Since "classic" Farberware came up

I might as well ask something I've wondered off and on. Is it dishwasher safe? I seem to recall some old American pans (Revere, if I recall right) have issues with handles deteriorating in a dishwasher.

 

[lordkenmore]

And in my question above about Farberware, I do mean, of course, Farberware of years gone by (like James Beard knew), not whatever is currently made.

 

[jeffg]

John, have you tried vintage Magnalite cookware? We got several of these frypans and saucepans 30+ years ago from our families, and in spite of heavy use and occasional abuse they still look as good now as back then. I think it's some kind of aluminum/magnesium alloy rather than an anodized product, so there's nothing to scratch. They clean easier than anodized (or cast iron) because you can take steel wool to them without damage.

 

[rp2813]

GHC Magnalite

We have a lot of Magnalite.  Dave used to be the chef around the house, so we bought a set of it on sale in the mid-80's.  I've since picked up a few more pieces at thrift stores or estate sales.  Although it can't go in the dishwasher, Magnalite is fairly easy to clean and holds up very well with proper care.  Far better than Calphalon.  It's close enough to non-stick for me, and IIRC the stuff came with a 100-year guarantee, gimmick that it may have been.  Magnalite is some seriously substantial cookware.

 

I just recently found a lightly used 12-inch Magnalite long-handle frying pan for $1.50 at Salvation Army and it immediately became my go-to item for sauteing or frying.  Our Dutch Oven is the other piece that sees a lot of use.  I always keep an eye out for more.  It's easy to identify a viable piece, even if it needs a good cleaning.  A little Bon Ami will usually make the stuff look like new.

 

[firedome]

totally agree with Sandy

about non-stick, glass lids, Chinese made, etc. Makes no sense to buy pricey non-stick, however would like to share a good find: in a Denver restaurant supply store we bought a Chinese made Non-stick 10" frying pan made by Winco, Model AFP-10NS, and so far it's holding up and cooks better than any I've used, including daughter's non-stick Calphalon (which got trashed). It's made for commercial use I presume, of good and heavy construction, and best of all only around $28. Highly recommend.

There was tri-ply heavy very high quality cookware as early as late 60s, it was West Bend's preminum brand Luster-Craft, not sold in stores. Very expensive but worth it, and with lifetime warranty. We've been using it for 42 years now, so we got our $$$s worth. Had a pan fall off a hook in a basement cellarway, fell down a flight of stairs, broke the real Bakelite (not thermo-plastic) handle. WB replaced the whole pot, no questions asked. Heavy construction and features "waterless" cooking due to precision fitting lids. Great stuff.

 

[lordkenmore]

No, I've never tried Magnalite. I'll have to keep an eye out for it now.

 

[lordkenmore]

With nonstick, I'm wondering if the newer coatings made of some sort of ceramic might prove more durable than Teflon coatings. Not that I'm inclined to gamble a lot. For that matter, I'm not sure I'll ever have nonstick again. I phased it out years back partly out of concern about what the long range health effects of Teflon coatings might be. I miss nonstick sometimes, but not very often--I really don't miss it that much.

 

[tomturbomatic]

In the early 80s, I bought a set of 3 T-Fal skillets, black porcelain exteriors over aluminum and non-stick inside. All three are still in use. The 10" I use regularly for potatoes. I peel and shred potatoes and pack them down in some hot oil in the skillet, turn when golden, reduce heat until done. I always use nylon or Melamine tools. The non-stick interior not only is still working, but it has no cuts or scratches and get washed in the dishwasher every time it is used. The exterior has faded to gray, but the pan is still flat after more than 30 years of use.

When I briefly worked at a kitchen store to pay for putting plumbing connections in my townhouse for the washers & dishwashers, they had a load of Calphalon that had a toasted oil varnish built up from lack of cleaning. I sprayed it down with oven cleaner and washed it in the dishwasher and it came out good as new.

 

[danemodsandy]

John (LordKenmore):

Farberware - both vintage aluminum-clad and the new full cap "Classic" line - has Bakelite handles. Bakelite is made from wood flour (essentially very, very fine sawdust) and phenolic resin.

Dishwasher detergents attack Bakelite; it becomes dull in color and rough to the touch. It is mainly an appearance issue; the Bakelite will maintain its shape and integrity. If the dullness is not too far advanced, a good polish will often shine old Bakelite back up. However, years in the dishwasher will roughen it past renewing.

It really depends on how much you care. I myself never put Farberware into a dishwasher, because I enjoy its good looks. But many people do, and I think they are at least as likely to get into Heaven as I am, LOL.

Incidentally, I own a few pieces of the new full cap "Classic" stuff, because Farberware has made a few things in it they never made in the good old days, like a saucier (sadly already out of production). The "Classic" I own is every bit as good as the vintage aluminum-clad I have; it's a dead match in heft and overall quality. The full cap bottom heats well, and is flat. The only caveat I have about Classic is that the sizes do not match the old aluminum-clad stuff. For instance, a lid from an old 3-quart saucepan will not fit a new 3-quart saucepan.

But that's the only hint of a problem I've found, and it's not really a problem.

 

[lordkenmore]

Thanks, Sandy

I'll have to remember to keep any good vintage Farberware out of dishwashers. Although if a piece happens to come to me with already cosmetically wrecked handles...

 

[peterlondon]

Fear Fanny

I dunno,I watched,then watched again........Maisie Trollete look a like!.
Funny how in all those high tech kitchies there was never a sign of a dishwasher.
I really do not like like gas cookers,but I find myself wanting a parkinson cowan! oh the luxury of having four burners AND the oven on all at the same time.We have just moved house and wiring needs replacing the the stove in running of a 13 amp plug...takes nearly 3 weeks to make dinner.
pete

 

[jeffg]

I was curious to know if Magnalite is still being made, apparently yes.

http://fantes.com/magnalite.html

"Magnalite and Wagner pans are being made from the original molds by American Culinary Corp, which is the only source for parts that fit the original Magnalite pans.

Magnalite parts from World Kitchen do NOT fit the original Magnalite made in the USA."

So if you want to try Magnalite I'd either buy vintage, or new from American Culinary. World Kitchen has become known for selling products that aren't quite what they used to be.

http://www.americanculinarycorp.com/

 

[danemodsandy]

John (LordKenmore):

John:

Here are my tips for collecting vintage Farberware; I have quite a lot of it, including some very rare stuff:

1) Never pass up a piece at first. If it cannot be put back into great shape, it can serve as a parts source. If it's horribly scratched, its handles may be good, or it may have a hard-to-find lid.

2) Vintage Farberware is "modular," meaning that there are not many pan diameters and not many lid sizes. Different capacities were made by making pans deeper or shallower. This means that most lid sizes are not hard to find; the 8-inch lid is the exception, because not many pieces were that diameter.

3) Baked-on grime yields to oven cleaner. Just wash well when you're through. Keep oven cleaner off the Bakelite; it will dull it. I personally remove the handles on pieces I have to do heavy cleaning on; each piece is cleaned separately and then everything's reassembled at the end. A toothbrush scrubs crud out from under the rolled edge.

4) For routine cleaning, I first wash the piece, then use Cameo Stainless Steel Cleaner on it. Cameo is a powder you can find with the other cleansers in the grocery store. I use a BLUE (Not! The! Green!) Scotchbrite scrubber for this - the scrubbing side for the interior of the piece, and the sponge side for the polished exterior. Brillo shines up the bottoms. My Farberware attains a soft burnished luster inside, and is bright outside - unless it was very scratched when I bought it. Even then, Cameo improves its appearance.

5) Handles can be shined up with Brasso (yes, the brass polish). If they're a little rough, a rub with No. 0000 steel wool can sometimes smooth out the roughness. If all else fails, keep your eyes open for a donor piece with a better handle.

That's really all there is to it.[this post was last edited: 2/7/2013-19:11]

 

[rp2813]

Magware vs Magnalite

The Magnalite I was referring to above isn't the heavy aluminum stuff found in reply #43's link, which I presume is the original product to be so named.

 

Our pots and pans are a charcoal gray (anodized?) material that doesn't bear any resemblance to aluminum, although its composition is aluminum based and it's very heavy.

 

[gusherb]

Gluten Free

I've been eating gluten free since 2003. Unlike alot of people though I have actual health reasons to avoid gluten in foods.

I do agree that it's become a fad, an annoying one too! It's irritating to watch people talk about gluten free food and how it's so much better for them when they never had any health problems to begin with! I OTOH have a real health related reason to avoid foods containing gluten.

BUT, there is a silver lining in "gluten free" becoming so popular, I have so many choices to choose from now! Back in 2003 I couldn't eat any baked goods, breads, etc.

I'm always ahead of the trends hahahaha.

 

[jeffg]

Ralph, that looks like their higher-end Magnalite, which is anodized and for institutional use according to their site. I'm not sure if the finish is added for durability or to avoid aluminum/acid reactivity while cooking.

 

[danemodsandy]

Ralph:

Your Magnalite is Magnalite Professional, often referred to as Mag Pro.

It has an anodized finish similar to that found on original Calphalon, but the anodized layer is heavier and it wears better. This cookware is cast, instead of spun like the original Calphalon was. The cast lids seal very tightly.

It's excellent cookware of its kind. Heavy as can be, especially in the larger sizes. When I taught, the class kitchen had a 14-inch sautoir that was very useful, but which weighed a ton. [this post was last edited: 2/8/2013-06:41]

 

[westie2]

Potato Skins

For a few years I was sick of the Potato Skins recipes in every book or magazine.  Now they have ben gon for a times from them.  Highalaorie and hish fat recipes for them.

 

[rp2813]

That's Right

I failed to use the full name.  Our cookware is indeed Magnalite Professional. 

 

We have a couple of very large pans, perhaps one is a sautoir but I recall the term sauteuse for one of them as well.  One has a long handle and straight sides, probably 14" in diameter and the other has two grips, straight sides, and is around 16" across.  I don't have reason to use them much, but I did use the 16" pan a while back when I roasted game hens for a crowd.

 

Storage of those pans and their lids is problematic so they're on a shelf in the pantry since they don't need to be within easy reach for regular use.

 

[maytagbear]

Cook's Illustrated

does use the All-Clad nonstick pans, because of All-Clad's lifetime warranty. When Cook's Illustrated/America's Test Kitchen/Cook's Country damages an All-Clad nonstick beyond use, they send it to the factory, and get a free replacement.

I put my Farberware Classic, either USA or Thai built in the dishwasher all the time. I do not mind a used item looking like a used and loved item, but then again, I am a Bear.

Lawrence/Maytagbear

 

[lordkenmore]

Thanks Sandy for the care instructions for Farberware! I'm going to be keeping an eye out for Farberware now...

 

[lordkenmore]

I do not mind a used item looking like a used and loved item

Generally, I don't either. My problem, though, comes with vintage items that come to me looking really good or like new. I somehow feel obligated to try and keep them looking that way, no matter what.

 

[danemodsandy]

Ralph:

The terms sauteuse and sautoir are used pretty much interchangeably nowadays.

A deeper pan (depth of about 1/2 the diameter) with two handles is a rondeau. These are all straight-sided pans.

The rounded-bottom frying pan Americans call a "skillet" is called a poele. A slant-sided utensil with one handle that is not as shallow as a skillet nor as deep as a saucepan is called a fait-tout.

 

[frigilux]

I have a set of All-Clad (purchased piece by piece over the past 5 years) and a set of Cuisinart purchased back in the mid-80's (also one piece at a time).

You can't beat the perfect heat distribution (even up the sides!) of the All-Clad pans. They sauté so evenly and in such a controlled manner. They are without question my "go-to" pans. I use the Cuisinart deep saute pans and the Dutch oven the most; saucepans when big cooking projects demand four or five on burners at the same time.

Having said that, I far prefer the handles on the Cuisinart, and love that they have a lip to prevent messy pouring. The oval/rounded handles allow a very confident grip. I never feel as secure when carrying a loaded 4-qt. All-Clad. I've never had an accident with one, but I wish they'd change the handle to something you can actually grip.