- #31
gravenewworld
- 1,128
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minger said:
They make copper cookware that is lined with stainless steel to circumvent that problem.
Which Brands of Santoku Knives are Recommended for Christmas Gifts Under $200?
- Thread starter Ronnin
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The discussion centers around procuring a high-quality Santoku knife set for a Christmas gift, with a budget of under $200. Participants recommend several brands, notably Wusthof for its excellent quality and classic design, and Thiers Issard for its balance and edge-holding capabilities. The consensus emphasizes the importance of investing in quality knives rather than settling for cheaper options, as high-end knives significantly enhance the cooking experience. Suggestions include starting with a couple of essential knives, like a chef's knife and a paring knife, and gradually building a collection. There is also a discussion about cookware, particularly the benefits of cast iron and the drawbacks of copper, with recommendations for brands like Calphalon and All Clad. Overall, the thread highlights the value of quality kitchen tools for avid cooks and the importance of personal preference in selecting the right knives and cookware.
They make copper cookware that is lined with stainless steel to circumvent that problem.
- #32
Ronnin
- 168
- 1
All of this food talk has really made me hungry for a nice T-bone or NY strip. I've never used salt to clean my iron skillet and had no idea that was the preferred method. The only other way I've seen the skillet cleaned was with a hand full of dirt if for some reason it was left out wet and rusted. Of course Granny would wash it clean afterwards, but it did get rid of any rust. I do have some kosher salt in reserve that I use to roll prime rib roast in. If you have never tried making it using the salt crust method I highly recommend it! I believe Christmas dinner this year is going to be either rib roast or leg of lamb done in my roto with a cilantro and garlic coating. Since I'm buying the wife the knive I guess I'm going to have to let her make the first cut this year 
- #33
Ronnin
- 168
- 1
I have never cooked with stainless or copper. From what I've read the secret is having the oil and pan already hot but I won't know until I try to do eggs. Any suggestions would be welcome on the proper methods. I do love my cast iron, but the wife just isn't a big fan of dealing with it. Also, for anyone who has used the oven to finish a steak (I've never done one that way, I grill then move to a upper rack on the pit to finish) do you cap it while it is in the oven? Does it matter? I have a large roasting pan that I cap when I do a large pork roast or something similar and the cap is essential on that.
- #34
Saladsamurai
- 3,009
- 7
Ronnin said:
No! Check out http://www.recipezaar.com/Pan-Seared-Steak-From-Alton-Brown-265639" procedure by Alton Brown. I live and die by it for a good Rib eye!
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- #35
turbo
Gold Member
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That's the way to do it, though I shorten the oven time because my wife and I like our steaks rare. If you want succulent, tasty steaks on the cheap, buy flat-iron steaks. They are a super-tender shoulder cut, and they can be hard to find because the yield is low (just 2 per animal), but they are a lot cheaper and tastier than porterhouse, rib-eye, etc.Saladsamurai said:
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- #36
Ronnin
- 168
- 1
I will have to try that in the near future. I don't see how that wouldn't work great. I wish I was cutting into a steak right now. Instead it's its a chicken quarter for me.
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