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what is your favorite piece of kitchen gear?

Discussion in 'Food Talk' started by aficianado, Nov 27, 2012.

  1. Nov 23, 2013 at 8:17 PM
    #41
    Xaks

    Xaks Cranky & often armed sysadmin

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    My Shun chef's knife.

    Checkit

    [​IMG]

    Hand sliced fresh garlic so thin you can read through it.

    A close #2 would be my AllClad Classics.
     
  2. Nov 24, 2013 at 9:07 PM
    #42
    A_Ninja_Racer

    A_Ninja_Racer Well-Known Member

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    It doesn't have any coating on the inside. Its straight up cast iron. But instead of the oils creating that nice smooth nonstick top coat it chars it. I never over heat it or atleast I keep it at the same temps as the rest of my cast iron and they are seasoned great.
     
  3. Nov 25, 2013 at 8:05 AM
    #43
    aficianado

    aficianado [OP] Well-Known Member

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    OME lift. 884 coils, 1.5" AAL's installed on nonTSB leafs. front diff drop kit.
    two things. one; season with flax seed oil. wipe it on, pop it into a 400 degree oven..pan upside down so excess can drip out. let is sit until hot, shut off oven and let it cool. it will be bulletproof.

    two: when you drop something in the pan, the pan better be rocket hot first. and the food better not be something delicate like fish. drop the food in, and let it sit. dont fuck with it. when the food crusts up, it will release. the you flip.

    even my good pans still stick if i fuss with the food right away. let it crust.

    (Same deal applies to your bbq grill)
     
  4. Nov 27, 2013 at 5:03 PM
    #44
    Brodie

    Brodie Gear Jammer

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    I have an old ERIE cast Iron frying pan. It was given to my Grandmother when her and my Grandpap left Virginia to seek their fortune in Pittsburgh where my Grandpap would work for years as a Steel worker. The move created some hard feelings between my great grandma and her daughter (my grandma) so the only thing she was given as she left was this Cast iron frying pan. I never knew my Great Grandma, but I have the pan.

    I almost never use it, its well over 100 yrs old, and use my Lodge cast iron all the time.
     
  5. Nov 27, 2013 at 5:08 PM
    #45
    theredofshaw

    theredofshaw Well-Known Member

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    crockpot hands down.
     
  6. Nov 29, 2013 at 6:40 AM
    #46
    g35man

    g35man Discount Double Check

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    +1 on the cast iron skillets. I heated my 2 seasoned up ones (one night) to cook steaks, got them to a medium high heat and seared those steaks and finished them in the oven. Man my wife won't let me cook them on a grill outside anymore! :cool: Don't forget pancakes in there too! YUM!!!!!!!!
     
  7. Dec 24, 2013 at 3:58 AM
    #47
    III

    III Active Member

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    biased, but the triple-threat-daily-beaters probably takes it

    global G-16 24cm, tongs, rubbermaid spatula. gets through the 16 hour days like nothing lol.
     
  8. Dec 25, 2013 at 1:42 PM
    #48
    Xaks

    Xaks Cranky & often armed sysadmin

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    A completely out-of-the-blue thing...my knife guy just dropped by (yes, on Christmas day) and handed me a gift. He says, "Thanks for being loyal customers. Enjoy!"

    [​IMG]

    [​IMG]

    Its not often I'm at a loss for words. But I'm absolutely stunned.

    Its so silly sharp I can't even describe to you. And talk about LIGHT...4.4 oz according to my scale.

    Flabbergasted!
     
  9. Dec 26, 2013 at 10:15 PM
    #49
    aficianado

    aficianado [OP] Well-Known Member

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    Sweet! Not a fan of that santuko shape but that thing is a beauty! I need a Japanese knife. I'll probably not go with a Wa handle. Stunning blade friend.
     
  10. Dec 28, 2014 at 5:31 PM
    #50
    A_Ninja_Racer

    A_Ninja_Racer Well-Known Member

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    Just added a new member to my Cast Iron Family. This is a 3 quart Chicken Fryer. I have been wanting an average sized Cast iron pot that I could use to somewhat retire some of my other Cheaper pots. The teflon coating on them is pretty good but the metal they are made out of is very week. I noticed at one point that one of my post was no longer a perfect circle so I grabbed the pot with both hands and was able to bend it back with out much force. I used it the other day to deep fry some diced potatoes to go along with my bacon and eggs. I don't normally eat a lot of deep fried foods but this pot is good for so much more than that

    [​IMG]
     
  11. Jun 8, 2015 at 11:26 AM
    #51
    HeadStrong Off-Road

    HeadStrong Off-Road Active Member

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    Enough???
    I have many favorite kitchen gadgets but this is the newest addition. A present to myself for mothers day!

    [​IMG]
     
  12. Jun 8, 2015 at 6:06 PM
    #52
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    HeadStrong Off-Road">
    Not to be a downer but I stopped doing BCC a few years ago. I know some others don't agree but the article below articulates some good points as to why not to do it.

    http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
     
  13. Jun 9, 2015 at 3:16 PM
    #53
    HeadStrong Off-Road

    HeadStrong Off-Road Active Member

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    Enough???
    That was quite the right up. I like to roast the chicken in the oven too but here it gets around 100+ outside during the summer so on the Barbie the chicken goes. If you don't use the beer can method what do you do?
     
  14. Jun 9, 2015 at 3:24 PM
    #54
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Just roast them like you or throw them on the smoker. Smoking a full bird is a beautiful thing.
     
    HeadStrong Off-Road likes this.
  15. Jun 10, 2015 at 8:14 AM
    #55
    HeadStrong Off-Road

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    Enough???
    I smoke my hams and roasts. Also a beautifully yummy thing!
     
  16. Jun 19, 2015 at 5:51 AM
    #56
    oldstick

    oldstick Middle Age Member

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