Kitchen appliances chat

Actually found a Liebherr fridge that's in budget and looks good. Trying to find somewhere local that has it in a showroom so I can see it in the flesh.

Thanks. 😊

Great! Next have a look at their SUVs for the school run.

On the way

Looks good, especially the Duo cooling.

The Sabbath Mode is a new thing.

1 Attachment

CSB: F&P have had sabbath mode for quite some time.

I am looking to buy a high carbon steel wok, preferably without any sort of coating (may consider coated if it's not plastic of any sort, teflon or otherwise)

Anyone have any recommendations? I don't mind seasoning it

wok

Your local Chinese supermarket will probably have a pile of steel woks. They are cheap, work well and last forever. Seasoning is not a dark art; just scrape the thing clean, get it hot and wipe with oil. I find a lid useful.

I've got a procook carbon steel one, think it was £14 and it's been great.

I have a lovely Craft Wok, 14 inch round bottom, so needs a wok ring.
Really solid and heavy, nice performance. Moving contents with one hand is a chore.

It’s been cheaper, but £45.99 on Amazon.

Airfryers, and particularly airfryers as part of a mutli-cooker. Are they any good?

I've heard tales of sticking a whole chicken in, pressure cooking it and then air frying to crisp it up and all done super quick. Along with amazing fried chicken and chips and stuff. Is this the reality or is it just another gimmick that will take up loads of surface space before being consigned to the back of a cupboard.

Looking at this one possibly https://ninjakitchen.co.uk/product/ninja-foodi-max-14-in-1-smartlid-multi-cooker-7-5l-ol650uk-zidOL650UK

I got all tempted but then found that it’s basically a fan assisted oven on the counter top.

https://www.thespruceeats.com/air-fryer-vs-convection-oven-4774315

I have two decent fan assisted ovens with steam capability so the air fryer plans got ditched. Though I would like a pressure cooker.

I am a terrible person for kitchen machinery, kitchen aid stand mixer (with pasta/ meat grinder and sausage attachments), Thermomix, vacuum sealer and water bath, bamix, mandolin, flour mill and a dehumidifier.

I thought that too when we first got it, but the air fryers are unreal for so much. we use ours all the time!

Pressure cooker will change your life mate. :)

Pan chat again.

We were given one of these some time back - a 24cm non-stick aluminium casserole.

It has been surprisingly well used, but is also a bit cheap and has died (the handles are all bakelite-esque, and have shattered, and the lid is fucked).

I would like a similar size / depth, with lid & non-stick, but it needs to be ferrous / induction-friendly.

Tarty is ok, but not enamelled (because why?)

What do induction users have that they like & can recommend?

Like this?

https://www.johnlewis.com/le-creuset-toughened-non-stick-deep-casserole/p4903723?tmad=c&tmcampid=7&s_share=jlappios_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5Lk1lc3NhZ2U=

That's a contender - the other one is this one

https://www.lecreuset.co.uk/en_GB/p/3-ply-stainless-steel-non-stick-chef-s-casserole/SSA53113.html

Ugh. Decision paralysis time.

I don't particularly rate the Le Creuset toughened non-stick. The chef's pan I've had for a few years definitely isn't as non stick as when I bought it. My cheaper Circulon Infinite pans have been much better for much longer.

That is way too thin for induction, you need a thick base to spread the heat. Also not sure why
you would pay that kind of money for a disposable chinese pan when you can get the same from
Procook or Vogue for less.

It wasn't clear what height of casserole you were after, I hugely rate the shallower more bowl shaped casserole styles, as they're so useful.

You can get it with frying pan handle, with what looks like an identical pan shape.

£98.78 on Amazon -
https://www.amazon.co.uk/Creuset-3-Ply-Stainless-Steel-Non-Stick/dp/B0038ONIKO/ref=sr_1_6?keywords=le+creuset+3-ply&qid=1649670179&sr=8-6

https://www.lecreuset.co.uk/en_GB/p/3-ply-stainless-steel-non-stick-chef-s-pan-with-lid-and-helper-handle/SS53109a.html?dwvar_SS53109a_color=silver&dwvar_SS53109a_size=24cm-l3-3

I fry and saute more often than putting casseroles in the oven, so prefer having the handle and helper handle, rather than the more compact casserole style handles.
But I also have some cast iron casseroles for that sort of use.

I would go for the 3 ply, the toughened non-stick is nice, but the induction disc tends to warp during use. Not much difference in price either.

Le Creuset 3-ply, too thin, disposable chinese pan?
Are you ok?

Their website doesn't mention the thickness but what I can see elsewhere it's around 3mm like every other cheap 3ply. It is made in China. The stainless steel with non stick is a coating vs anodizing type treatments on alu, therefore disposable.

Comparing against say a Pro Cook 24cm tri ply shallow casserole:

Pro Cook
3mm construction
Glass lid
25 year warranty, weight 2065g (assuming lid included)
No non stick
£69

Their elite forged aluminium is 5.2mm thick aluminium with a 1mm bonded steel disc at the bottom.
As far as I can see, it is anodised, and then is coated with non stick.

Le Creuset 3 ply chef pan
Lifetime warranty (including non stick)
Stainless lid
Non stick
Weight 1.96kg
£100

Not saying that Pro cook stuff is bad, I'm sure its great stuff, and you do definitely pay a label premium for Le Creuset.
Le Creuset's warranty is outstanding in my experience.

We are looking at different things, TWs link to the stainless casserole didn't work so I looked one up myself and found a shallow one for £210. That's what I thought was too much for a chinese made coated piece. I would actually say without the coating the price would be fine if you want that brand because it would last for a long time.

Also 3mm in my opinion is too thin for induction, I can see the shape of the burner ring
no matter how long it gets preheated.

I think my point is buying coated non stick is a gamble, anodising at least doesn't flake that much into your food once the pan becomes always stick. Does it make sense on a casserole at all?

I am not really pushing Pro Cook, just thinking that once you reach a certain price level
it's better to go with a real manufacturer that has some features that justify the price like maybe a copper insert, extra thickness or surface treatment vs just an expensive brand with a generic product.

I believe this one was the type that TW was linking to:

https://www.hartsofstur.com/le-creuset-3-ply-stainless-steel-24cm-non-stick-chef-s-casserole-53113240010550.html?msclkid=890f7df735ef184e16ac1fa33c410b16&utm_source=bing&utm_medium=cpc&utm_campaign=*Shopping%20-%20Everything%20Else&utm_term=4584482471560247&utm_content=All%20Products

I get your point about the non stick being a potential wear item.
Also if used as a casserole only, then non stick isn't the most important aspect.

I can see the shape of the burner ring on 6mm cast iron, 3mm carbon steel, not so much if I heat up the pan more gradually (as per most manufacturer's usage instructions)

I'll have to get the calipers out, but the le Creuset 3 ply seems a little thicker on the base. And isn't the burner ring shape either solved by massive induction disc, or more heat conductive material (aluminium/copper core) to distribute the heat more evenly?
3mm also seems pretty standard across the nicer 3 ply brands. That would be at most 2mm of steel, which is the same as the thicker 5 ply types (but might hold and distribute heat a bit bettter).