Post AZepmkXGgfPLrQJfkG by holly@social.v.st
 (DIR) More posts by holly@social.v.st
 (DIR) Post #AZepmi8jauawQkp3E8 by holly@social.v.st
       2023-09-11T09:41:37Z
       
       2 likes, 6 repeats
       
       My partner has been getting bloody cuts from one of my pots.. and after a deep dive through the internet and my pots and pans drawer I've discovered that several premium brands of pots leave multi-ply edges un-welded. The result? After years of putting them in the dishwasher (which they claim to be rated for) the aluminum layer corrodes and recedes, leaving razor-sharp stainless edges sticking out. Here are some photos so you know what to look for when buying pots.
       
 (DIR) Post #AZepmkXGgfPLrQJfkG by holly@social.v.st
       2023-09-11T09:46:11Z
       
       0 likes, 0 repeats
       
       So what brands do this? Well, All Clad had a class action lawsuit against them for this, but they aren’t the only offenders. My pots with this problem are by Demeyere, J.A. Henkels, and Mauviel. The one pot I have that was done right is by a Swiss company called Spring, and is in their Brigade Premium line.
       
 (DIR) Post #AZepmmT5VBFhr2NMVU by holly@social.v.st
       2023-09-11T09:57:47Z
       
       1 likes, 0 repeats
       
       Boosts of this thread are welcome. I'd like to help others not waste money on expensive pots that cause lacerations, and also shame these companies for cutting corners in a way that injures their customers. Except Spring! Good job Spring for, uh, welding those corners, and making a quality pot!
       
 (DIR) Post #AZfWpDS4Rcm49PJ8fQ by feld@bikeshed.party
       2023-09-11T20:36:52.810783Z
       
       3 likes, 0 repeats
       
       So many "premium cookware" brands are only "premium" in name and targeted towards the "look at me and my nice kitchen I never use" types of rich people who are ready to be swindled.Cast iron and stainless. Both are lifetime purchases.
       
 (DIR) Post #AZfXEoSI0Guu9ecDq4 by Moon@shitposter.club
       2023-09-11T20:41:53.150696Z
       
       0 likes, 0 repeats
       
       @holly https://en.wikipedia.org/wiki/The_Market_for_Lemons
       
 (DIR) Post #AZgyIMkhpti1JY6mh6 by holly@social.v.st
       2023-09-12T09:07:32Z
       
       1 likes, 0 repeats
       
       @feld These pots are stainless. Apparently you can make a bad stainless pot.   You can also make a bad cast iron: Lodge for instance. They don’t bother to take the extra step of grinding the cooking surface smooth. I used to have one of these, which was much nicer: https://fieldcompany.com But I couldn’t move abroad with it. Which is fine because it turns out I like carbon steel much better. It’s like cast iron but featherweight.
       
 (DIR) Post #AZgyINWCzHhrgsKijg by feld@bikeshed.party
       2023-09-12T13:19:16.960254Z
       
       0 likes, 0 repeats
       
       you can easily make the cooking surface of a Lodge smooth as glass by seasoning it with flaxseed oil. Those pans look nice buy crazy expensive, and they didn't even add a lip/spout to the pan for pouring off excess liquids/grease ☹️
       
 (DIR) Post #AZgz7hsD4HzhaZ6Dnk by holly@social.v.st
       2023-09-12T13:24:39Z
       
       0 likes, 0 repeats
       
       @feld Flax oil does not smooth pitted iron. You get a much more non-stick surface on a well-seasoned smooth pan than on a well-seasoned rough pan. I’ve used both Lodge and Field and the field is much better. Considering these pans last generations, to me going with the lodge is a false economy.
       
 (DIR) Post #AZgz7igu1oXm7mohoe by feld@bikeshed.party
       2023-09-12T13:28:34.771777Z
       
       1 likes, 0 repeats
       
       if you're that concerned about a smooth pan it's still $100 cheaper to buy the lodge and rent a drill and wire wheel brush from Home Depot for an hour to make it smoothhttps://www.youtube.com/watch?v=b35hX795Vkk
       
 (DIR) Post #AZgzjqIsApyAjpktZA by feld@bikeshed.party
       2023-09-12T13:35:29.057115Z
       
       0 likes, 0 repeats
       
       This dude claims that the rough surface is important for the pan being able to hold the seasoning.He does a test: seasons two pans, one smooth and one pitted. Cooks, then cleans. The seasoning didn't adhere well to the smooth pan."okay so let's take a look at how the seasoning performed.and on the smooth surface pan we can see little areas where the seasoning was lifted off"https://www.youtube.com/watch?v=WFhRfbiLpJ8
       
 (DIR) Post #AZh0fVzLrV9QWq7nc0 by holly@social.v.st
       2023-09-12T13:45:21Z
       
       0 likes, 0 repeats
       
       @feld I have used both pans, I have direct experience of being frustrated with eggs sticking to a Lodge pan, and the joy of them not sticking to a Field pan. But if you like a rough pan more, go for it.
       
 (DIR) Post #AZh0fWaDeQdqNBNF4q by feld@bikeshed.party
       2023-09-12T13:46:01.233089Z
       
       0 likes, 0 repeats
       
       I literally fry eggs on mine like every morning and never had them stick lol