slawre89

slawre89 t1_ja5z5x6 wrote

Reply to comment by SgtEddieWinslow in Maintain your water heater just once a year; it will last forever. by flyeaglesfly777

Citric acid is cheap and likely the main ingredient in the specialized cleaner. It’s a strong chelator which is a fancy way of saying it’s great at dissolving rust. It’s typically sold as a powder so just mix it with hot water for cleaning.

This does the exact same thing chemically as the vinegar (acetic acid) but much better.

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slawre89 t1_j9qu23s wrote

Reply to Any recommendations for an office chair? by notdoreen

Buy a used Herman miller aeron chair. They are modular and you can even upgrade the features on them if the one you buy is the base version with parts on eBay.

If you’re diligent at searching you can score them for under $200

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slawre89 t1_j1uv6t7 wrote

Reply to comment by 8bitbebop4 in [Homemade] Ratatouille by mrs_catl8dy

Heats up and cools down quickly. Great for sauces, candies, desserts, etc. Not great for high heat searing meats.

They are a staple in French cooking though. Mauviel is the famous maker

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slawre89 t1_ixm12lz wrote

Reply to comment by LazyDiscussion3621 in Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.

I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away

I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.

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slawre89 t1_ixkh5ez wrote

Reply to comment by futureplantlady in Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people.

Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well.

A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.

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slawre89 t1_ixk3vkm wrote

Reply to Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen.

My most used pans:

  • finex 12 cast iron skillet

  • le creuset dutch oven

  • mauviel m’steel carbon steel wok

  • all clad d3 stainless sauté pan

Everyone of these is bulletproof and id recommend to anyone for bifl.

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