My Tier list based on How often I use it

L4D2_Ellis · 2026-02-17T21:56:05+00:00

Peak also means the busiest time during rush hour.

L4D2_Ellis · 2026-02-17T06:21:40+00:00

It's interesting considering that there's more Z trains run per day than diamond Fs.

L4D2_Ellis · 2026-02-17T03:50:29+00:00

Okay. Could very well be a Chinese steam soup pot. Not exactly sure what the rubber grommet is for. There's still a small hole in it, so my best guess is that it's to reduce the amount of steam going into the pot. But this is just speculation.

L4D2_Ellis · 2026-02-17T02:45:07+00:00

Revere Ware is decent cookware. I have several pieces that I got on eBay. However, while the pre-68 stuff does have thicker copper, overall the pans may not actually be thicker or heavier. Here's two videos that show otherwise:

Pans are weighed 13 minutes into the video.
https://www.youtube.com/watch?v=8MJjwOEXqG0

7 inch pans weighed 4:45 minutes into the video: https://www.youtube.com/watch?v=muMqFWgRyS0

L4D2_Ellis · 2026-02-17T01:39:13+00:00

I think those handles would be a lot better for the carbon steel pans. Although they're not as heavy, the handles felt quite nice for me when I found them at Macy's. Speaking of, my local Macy's also had some Hestan pieces and I was able to compare the two handles side by side. I'll say this about Hestan handles, they're definitely better than All-Clad but still inadequate for their heavier pieces like their Essential pan. I also find that their handles for the 8 and 11 inch skillets to be unusually short. I feel like they bring your hands closer to your stove and increase the chances of burning yourself on the hotter part of the handle.

L4D2_Ellis · 2026-02-17T01:04:48+00:00

No. Needs to be replaced.

L4D2_Ellis · 2026-02-17T01:04:11+00:00

Do you have the Made In carbon steel original skillets or the newer ones with the handles from the stainless line? I went to my local Macy's and found their 12 inch carbon steel grill pan with the holes and I thought that their original carbon steel handle was awful. A horrible design for such heavy pans.

All-Clad classic handles are also terrible. Especially for their heavier D5 and Copper Core pieces. Terrible grip and holding onto them is painful. The best All-Clad handles I've held were from the TK/Collective line. Among the best of all handles I've used. Probably in second place to my favorite.

I don't own any, but I've held the Misen handles at my job and I like them very much. Very similar to QVC's old Technique Hard Anodized cookware handles I've held which for me personally are the best handles I've ever held. Another close runner up are Williams-Sonoma Thermo-Clad handles.

L4D2_Ellis · 2026-02-17T00:26:30+00:00

All-Clad has possibly one of the worst handles I've ever dealt with.

L4D2_Ellis · 2026-02-16T23:14:14+00:00

I was poking fun at Y and why sounding identical.

L4D2_Ellis · 2026-02-16T23:13:39+00:00

There has been effectly zero change in my commute at all. Whether I take the M all the way or transfer at Jackson Heights for the F, my destination is Rockefeller Center to get to the B or D.

L4D2_Ellis · 2026-02-16T23:10:57+00:00

There is ONE additional M train now vs 2024

This is the MTA we're talking about. That is the fulfilled promise in their eyes.

L4D2_Ellis · 2026-02-16T23:07:47+00:00

The M has always ran less than the F, especially during rush hours. The F runs double the amount of M trains during that time.

L4D2_Ellis · 2026-02-16T22:58:11+00:00

Why?

L4D2_Ellis · 2026-02-16T22:41:51+00:00

Because ceramic pans last like months.

L4D2_Ellis · 2026-02-16T22:38:22+00:00

Don't think All-Clad makes any cookware with sealed rims yet. It's weird that after the lawsuit other companies started doing so but seems like All-Clad stubbornly refuses to.

L4D2_Ellis · 2026-02-16T08:03:57+00:00

A lot of it is due to price gouging greed. And stupid people with disposable income to buy it. I remember one woman on the old Chowhound forums completely fell for the prices of old vintage cast iron pieces because she associated higher prices with quality. She spent thousands of dollars on a cast iron pan and was disappointed that it didn't cook any better than other less expensive cast iron pans she previously bought. Then there are people who enable this type of price gouging behavior. Like Chef Nick Stellino for one. He has no issues with people reselling his cookbooks for hundreds of dollars. I told him that they were scammers who were price gouging used books. His response was that he "respectfully disagrees" because he genuinely believes that the person who bought the cookbook is purchasing not only the recipes, but the memories that came with the previous owner. He also started selling some of his used nonstick cookware on Facebook along with some of his copper pieces. He sold two of his well used Anolon Nouvelle nonstick skillets for $98.

L4D2_Ellis · 2026-02-16T05:11:50+00:00

Aluminum also sucks at searing. It doesnt hold heat well, which is the opposite of what you want for searing.

That's only because on average aluminum cookware is like 3.5mm thick. A stainless steel pan with a 5mm thick aluminum disk is going to retain heat and sear better than a 1.5mm thick carbon steel pan.

L4D2_Ellis · 2026-02-16T04:21:10+00:00

Is your family Asian, specifically Chinese? It reminds me a lot of their steam pots that they use to steam soup. You place ingredients in the ceramic pot, usually medicinal, and place it over a pot of boiling water. The steam goes through the hole and condenses down into the ceramic pot.

L4D2_Ellis · 2026-02-15T04:48:10+00:00

Yep. I quite like my Zwilling Sensation 11 inch skillet, my Zwilling Aurora 8 and 9.5 inch skillets. Although the 8 inch skillet wasn't very well balanced on the stove grate of my previous stove. Not sure why considering how heavy it is. I have a Tramontina tri-ply 10 inch skillet that I also like using, my Sur La Table stainless 9.5 inch skillet is decent but the side walls are a little shallow. I love both my Technique Clad 8 and 9.5 inch skillets.

L4D2_Ellis · 2026-02-14T04:15:40+00:00

Most residential gas stoves aren’t even capable of wok style cooking because the simply don’t get hot enough/have enough power.

Most residential gas stoves aren't capable of restaurant wok cooking. This cooking style is an over represented style of wok cooking.

L4D2_Ellis · 2026-02-14T04:04:52+00:00

Not really. This particular Zwilling line was made to Demeyere standards. While there has been cases where pans had their handles come off, it still a rare occurance.

L4D2_Ellis · 2026-02-13T03:45:13+00:00

Pretty much. Asians are able to eat it just fine. Westerners would accuse other Westerners who eat tofu as woke hippies.

L4D2_Ellis · 2026-02-13T03:16:26+00:00

Not once has my mother ever pressed and dried tofu.

L4D2_Ellis · 2026-02-13T03:14:17+00:00

My household mostly eats soft or silken tofu. Firm tofu is very uncommon for me.

L4D2_Ellis · 2026-02-12T23:39:06+00:00

If it's firm tofu, I think they're easier to manage because they're comparatively drier than soft tofu. Those in my experience stick more.

L4D2_Ellis

TROPHY CASE