I'm thinking about making this tonight, never made anything like it: http://cooking.nytimes.com/recipes/1...marinara-sauce

If you're not following New York Times Food on Facebook, you're missing some killer stuff.
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CHEFS! I need advise and possibly quickly.

So I have an induction top now and I'm looking at getting a new skillet since my old non-stick won't work.

All-Clad has some very nice stuff; both 12 and 14 inch fry pans that I like a lot. The 14 inch seems like a no-brainer for the amount of surface area and the ability to avoid crowding the pan. That said, it weights 6 lbs which is pretty damn heavy for a skillet pan (my 12 inch cast iron is only 7 lbs). The 12 inch only weighs 4 lbs so for flipping and things of that nature, it's going to be a lot easier with the 12 inch.

Does anyone have much experience with a 14 inch skillet as their 'workhorse' skillet? Is the extra weight worth the extra surface area or do you find that you rarely need that extra area?
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Not much experience with a 14 inch skillet, but I do have experience working with "something" that's about 14 inches on a day to day basis that's about the same weight.

It's not easy, but it's a life someone has to live
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Hh, Ha. :-) Those are my rustic silverware with twig handles.

I'm on the lookout for some antique or rustic pewter looking bowls with handles on the side.
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I don't like a 14-inch skillet. Just a little too cumbersome for me. Personal opinion, 12 is the way to go. My workhorse is a 12-inch Lodge I've had for close to 20 years. I've also got a 12-inch stainless that gets a decent workout and a 12-inch anodized pan that gets a lot of work. I've got a 14-inch, but I rarely use it. Only for particularly large jobs.

Also, I think All Clad is great stuff, but not for the money (and keep in mind, I'm not against spending money on good stuff; I just think you can get equally good performing pans for less).
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Wood spoons, forks, bowls and plates. I saw the Woodwrites Shop on pbs. He had this gut who hand carved them just like they did yesteryear. Now thats rustic but pewter is awsome. I have a pewter grog mug.
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All-clad is running a 50% off deal on factory seconds so I can get either a 12 or 14 for around $100. Seems like a good buy there.

I have a 12 inch Les crucet already so I feel like the 12 inch non stick may be redundant and with the toddler growing up, it seems like I might want the surface area more often in the future.
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Thanks for the lead.


If you see a giant cauldron in cast iron somewhere let me know. I need something like that too. :-)
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I knew it! She's a witch!

:-)
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Eh, talked myself out of it.

Just got a boring ol' T-Fal professional 12 inch. Cheaper, not as pretty, but lighter so it's easier to work with. It'll probably fail in 5 years or so but it cost 1/4 as much so I'll just replace it.
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That actually is one of ATK's best rated pans. I have one and love it.
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I have the all clad 14, it is too cumbersome for your everyday skillet, but it's great for certain things like pasta w clam sauce.
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Yeah, that's why I went ahead and grabbed it. I tend to trust ATK not to manipulate outcomes and such and while I don't love the textured surfaces on my non-sticks, the T-Fal just did a damn nice job for them and at a hair over 2 pounds, I can pick up the pan and toss shit to my heart's content.

(I still want that damn 14 inch All-Clad though...)
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I use the T-Fal for most stir fries, even though I have a nice wok. It's also my egg pan.
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If BEP's food is merely half as good as it looks , I would sit next to Bufkin,'s "friend" with large hands and across from BlackBob to eat that food.

Seriously though I doubt anyone of the characters on this board would be that hard to have a meal with BEP is entertaining and interesting so its a no brainer yes....even though I disagree with her on a few things...
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