Cooking & Cutlery Aquisitions

I've been busy on Ebay:

Calphalon One Infused 7 qt Dutch Oven Casserole
Calphalon One Non-Stick 3 1/2 qt Saucepan w/Glass Lid
Calphalon Contemporary Stainless Steel Roast Pan w/Roasting Rack



Now, I just need:
Calphalon One Infused 6 qt Paella Casserole Pan
Calphalon One Non-Stick 1 1/2 qt Saucepan w/Glass Lid
Calphalon Contemporary Stainless Steel 12" Omelette Pan

These are tough. They don't come up very often. The 12" Omelette I'm going to have to look elsewhere for. I may skip the paella pan since I have a 14" "everyday" pan. Similar, just bigger.

 

I love my black steel pans. Finally got a 30cm saute. I'll let you know how it is when it gets broken in, in about ten years.

http://www.bridgekitchenware.com/moreinfo.cfm?Product_ID=442

 

:drool :drool :drool

St. Croix

 

Got my Cast Iron

1) 12" Lodge Logic Cast Iron pre-seasoned 12" skillet
2) 7 qt Lodge Logic Cast Iron pre-seasoned casserole dutch oven
3) Lodge Logic Cast Iron Rectangular Grill Press
4) Lodge Logic Cast Iron pre-seasoned wedge cornbread pan
5) Al-Clad Emeril 10" square skillet

 

My Cast Iron came pre-seasoned but like all cast iron, it has to be maintained. I have seen many methods of seasoning a pan. This what Lodge recommends. I use lard, bacon grease or Crisco depending on what I have on hand. What is your method?

 

Monday May 21

Henckel's 7" Twin Cermax M66 Santoku Knife

 

3 1/2 qt Calphalon One Non Stick Sauce Pan