Personal computing discussed
Moderators: askfranklin, renee, emkubed, Captain Ned
mattsteg wrote:Captain Ned wrote:Out of curiousity, what price is the set going for at Costco? I assume it's in-store since I can't find it on their website.thegleek wrote:i'll have to try out both the wusthoff's and shun's next time i go back to that williams-sonoma store.
If you decide on the Wusthoffs, don't buy them at Williams-Sonoma if you've got access to Costco. They sell the same set for much less coin.
Captain Ned wrote:Those aren't the same line. They're Henckel's "value" line that's of non-German origin.mattsteg wrote:Captain Ned wrote:Out of curiousity, what price is the set going for at Costco? I assume it's in-store since I can't find it on their website.thegleek wrote:i'll have to try out both the wusthoff's and shun's next time i go back to that williams-sonoma store.
If you decide on the Wusthoffs, don't buy them at Williams-Sonoma if you've got access to Costco. They sell the same set for much less coin.
My bad, it's the Henckels that Costco carries, not the Wusthofs.
http://www.costco.com/Browse/Product.as ... d=10045499
Action Jim wrote:This doesn't have anything to do with cutlery, but I was wondering if any of you kitchen people have heard anything about the diamond coated frying pans?
I kind of want one for novelty purposes.
Action Jim wrote:I kind of want one for novelty purposes.
z-man wrote:Buub and Hance, with line of Allclads do you have? Just curious since I need new pot and pans and I noticed 5 different lines on that site.
Buub wrote:I have the LTD. I bought those instead of the stainless finish because they're a little thicker, hence should cook even a little better. However, the fact that they can't be put in the dishwasher without messing up the finish is a hassle sometimes.
Still, even if I could, I wouldn't put them in the dishwasher often because that would ruin any "seasoning" the pan had acquired.
For easier maintenance, the stainless are good. I believe they are the most popular line, being in the lower-middle of the range. The Copper-Chef and Copper Core are, of course, the high-end pans. We know how copper works vs. aluminum with computer heat sinks. Same thing with the pans. The main line of All-Clad has aluminum cores for heat distribution. The Copper stuff uses copper on the outside instead of steel, and/or copper in the core. More expensive but better. I don't know anything about the MC2, as that appears new.
Hance wrote:I have a set of the copper core All Clads . I got out my handy dandy IR thermometer and checked how even the tempature was one day when i was bored . as i remember they only varied 4 or 5 degrees between the hottest and coolest part of the pan .
z-man wrote:Why does that statement scare the hell out of me?
Yep, I don't want to know. Seriously, I don't.
Action Jim wrote:Not everything I do is perverted and weird. I just want a diamond coated pan to sensuously rub up and down my sweaty body and use my own secretions to fry up some pierogis. That's all.
thegleek wrote:awesome advice from everyone! woo woo.. i'm glad i made this post.
with my meek salary, it's hard to part with the cash for something simple
and yet so necessary as good knives.. i think frobozz has a set of those
walmart's $50 cutlery set.... but i think i cook a lot more often then they
do in their household...
here's something my fiance pointed out as well... she said that the better
the quality of knives, the less chances you will have to cut yourself...
and here i am contridicting what she said by stating if the knives are of
better quality and sharper, wouldnt you be missing some digits rather then
just a deep cut? lol... so who's more right?
i just cant decide to go with wusthof or the shun set... i love both designs,
but one is german based and the other is japan based... hmmm.....
First, Craftsman is a fine wrench.