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de Buyer Carbon Steel

de Buyer Carbon Steel

This article is part of our series on non-stick cookware.

Carbon steel pans have been a favorite of chefs all over the world and these pans have all those qualities that chefs love: durability, non-stick (after seasoning), and even heating. In fact, the pans will begin to look old and used and black over time but they get more and more seasoned and become more and more non-stick. Those who use them, swear by them. As non-stick pans go, the only real drawback is that they are on the heavier side compared to other non-stick pans on the market.

Carbon steel is a versatile material which is 99% iron and 1% carbon. This formulation makes these pans less brittle than full cast iron and allows for thinner construction. The thinner construction allows for faster heating but still retains the ability to maintain even heating.

The Kitchen Company carries the Mineral B line of fry pans and country pans by de Buyer. Mineral B pans are made in France. The de Buyer factory has been in operation since 1830, and mixes tradition and state-of-the art technology to create pots and pans that will literally last a life time. The pans are sold with a protective beeswax coating and are UN-seasoned; however, seasoning is easy and a non-stick coating good enough to scramble an egg can be achieved with just one round of seasoning.

 

Watch this video by Cook’s Illustrated about an easy way to season a carbon steel pan.

For more information about use and care, visit their website HERE.

 

Synopsis:
  • Made of carbon steel (99% iron, 1% carbon)
  • Oven save to 400F for ten minutes
  • Metal utensils okay
  • French brand made in France
  • Induction ready
  • Non-stick after seasoning
  • Surface heat up to 500F
  • Hand wash only
Scanpan Classic & CTX

Scanpan Classic & CTX

This article is part of our series on non-stick cookware.

Scanpan was founded in 1956; the cookware is designed and made by hand in Denmark. Recycled aluminum is melted and poured by hand into a mold, after which the pan or saucepan is pressure-cast with 250 tons of pressure. This unique casting technique ensures even heat distribution, making it pleasure to work with in the kitchen.

We carry the Classic line and the CTX line which both feature the proprietary STRATANIUM non-stick surface that is both PFOA- and PFOS-free. The two main differences between the Classic and the CTX are

  • Classic pieces are made from recycled aluminum
  • CTX pieces are made from 5-ply stainless steel
  • Classic handles are rivet-less
  • CTX is induction ready
About Stratanium

With the introduction of their Stratanium coating, SCANPAN broke the boundaries of what a nonstick coating can do. They developed a surface coating that combines an impressive release effect, durability and unique frying properties.

With Stratanium you don’t need to use oil or fat when frying nor to reach the exact degree of crispiness and browning. Neither of these pans should be used with “fake” fats or oils or anything with an aerosol.

Both Classic and CTX allow for use of metal utensils and are oven safe up to 500F. You can sear, braise, and deglaze as well as fry without the use of oil. Medium heat or lower is a must to retain the non-stick quality of the cookware. The squeeze-cast aluminum pans conduct heat so quickly and efficiently that you can easily able to achieve a great sear/browning/reduction result on medium heat without hot spots.

 

Watch the Scanpan promo video.

For more information about use and care, visit their website HERE.

 

Synopsis:
  • CLASSIC: Made of recycled aluminum with STRATANIUM coating
  • CTX: Made of 5-ply stainless steel with STRATANIUM coating
  • Oven save to 500F
  • Medium or lower heat on stove top
  • Metal utensils okay
  • Made in Denmark
  • Induction ready – CTX only
  • Dishwasher safe (CTX is dishwasher safe but not recommended to keep the exterior like new).
Woll Non-Stick Cookware

Woll Non-Stick Cookware

This article is part of our series on non-stick cookware.

Woll is a German brand started in 1979 by a chef named Norbert Woll who had a dream to create the perfect fry pan.

We carry two lines of Woll pans: Diamond Lite and Diamond Lite Pro. Both have a 5-layer diamond hard-base coating over mold-casted aluminum bodies. The diamond hard-base coat gives an incredible non-stick experience that is also incredibly durable being cut and abrasion-resistant. If small scratch marks should appear on the surface, the product can still be used without any concerns – and without affecting its cooking and frying properties or your health. The aluminum body provides stable, even heating.

Metal utensils are acceptable for use with the Woll cookware and they are considered dishwasher safe. The non-stick surface is non-toxic. Frying is possible without any fats or oils. When using fats or oils, use real fats only and no aerosols (no margarine, etc).

 

You can get a glimpse into what it takes to manufacture these high-quality pots and pans by watching these videos.

For more information about use and care, visit their website HERE.

 

Synopsis:
  • Made of cast aluminum with diamond hard-base coating
  • Oven save to 480F
  • Metal utensils okay
  • Made in Germany
  • Induction ready – Diamond Lite Pro only
  • Dishwasher safe
Lodge Cast Iron Cookware

Lodge Cast Iron Cookware

This article is part of our series on non-stick cookware.

We carry the Seasoned Cast Iron line from Lodge Cookware. Lodge cast iron pans have been made in America since 1896. Like carbon steel pans, most cast iron pans must be seasoned to be considered non-stick. The seasoning process isn’t difficult and the better seasoned the pan is, the better the non-stick capabilities you will have. Lodge cast iron pans (non-enameled) are made pre-seasoned with a coating of soybean oil that is baked into the pan at a temperature higher than can be achieved using your oven at home. Over time and with correct usage and cleaning, the pans will become even more non-stick.

Cast iron wouldn’t necessarily be a first recommendation for a non-stick pan due to their weight and cleaning regimen and also the fact that you shouldn’t cook a lot of acidic food if you want to retain the non-stick capabilities. Of course, if acidic food has diminished your pan’s non-stick coating, you can easily re-season it with oil and a hot oven. There is no denying the longevity of a quality piece of cast iron; many people have the same cast iron pans that were used by their grandparents. People who love them, swear by them.

The pans are created using sand/clay molds into which is poured molten iron. Lodge has perfected the ability to produce up to 400 pieces per hour Operating from two foundries in South Pittsburg, Pennsylvania, Lodge uses five Danish-designed machines called Disamatic molding machines; they were the first American company to use this technology.

You can see the process here or on their website and it’s pretty amazing.

While you are there (on their website) explore a little; it’s full of great information and has answers to so many cast iron questions.

The pans will work beautifully on any cooking surface including induction and campfires. Cast iron pans offer amazing heat retention and even heating. Metal utensils are safe but dishwashers are not.

 

Synopsis:
  • Made of cast iron and shipped pre-seasoned
  • Oven save to 600F
  • Metal utensils okay
  • Made in America (non-enameled)
  • Induction ready
  • Hand wash only
Knife Sharpening Information

Knife Sharpening Information

We get so many calls asking if we sharpen knives. Well…great news…we don’t sharpen knives but we DO facilitate a service by which you can get your knives (and scissors) sharpened.

Many of you many know our long-time employee, Becky. But you might not know that Becky’s husband, Bruce, has been a maker of knives for a number of years. Rarely do we see Bruce without a custom-made knife attached to his belt (custom-made by him!).

He is highly qualified to sharpen your knives. It’s super easy to get it taken care of. All you have to do is bring in your knives (we suggest wrapping them in a towel or a stout paper bag), drop them off (one of our employees will complete the paperwork for you, and come pick them up after you get our call that they are ready.

A little more that happens–we call Bruce and let him know we have knives here for him to pickup, he takes them home and sharpens them, he drops the back with us with an invoice, we call you to let you know they are ready. Because we only facilitate the transaction, it is CASH ONLY–no credit/debit cards, no checks, no cookies. You can see below that the cost of having a nicely sharpened knife is very reasonable.

In between sharpening, you should hone your blades on a regular basis; probably more regular than you would think. Essentially, if you USE your blades, you should HONE your blades. We have several honing methods for sale for all different types and styles of blade.

A quick Knife 101 lesson:

Honing is what you do to your blades on a regular basis, with use, and doesn’t remove steel from your blade; it just removes the ‘curl’ from the edge.

Sharpening is what you do when honing no longer works. It actually removes a bit of steel from your blade and gives a new edge. You should not sharpen your blade with every use.

Honing and sharpening stones (or steels) are two different things.

 

 

Prices show below.

Scissors are $4.00 for small and $6.00 for large.

Sharpening ONLY

3-4 inch  blade = $3.00
5-6 inch blade = $4.00
7-8 inch blade = $5.00
9-10 inch blade = $6.00
11-12 inch blade = $7.00

Sharpening & Repair

3-4 inch  blade = $4.00
5-6 inch blade = $5.00
7-8 inch blade = $6.00
9-10 inch blade = $7.00
11-12 inch blade = $8.00

NOTE: You do not need to print and complete the knife sharpening request form, but you can if you’d like; especially if you need some repair work and or need Bruce to know anything unusual about your blade.

Online Shopping?

UPDATE: May 18, 2020

Now that the store is open again (with safety measures in place), we are focusing once again on the in-store customer experience. Of course, if you are out of the area (or if you are still unable to shop in person for any reason) we will gladly help fulfill your requests by phone and email; we just don’t have staff dedicated to that purpose. On a case-by-case basis we can still accommodate curb-side pickup. Shipping is also an option.

You can call the store during our operating hours and speak to any associate to place your order

Monday – Saturday from 9:30 – 5:30
Sunday from 11:00 to 4:00

The temporary shut-downs due to covid-19 have posed some challenges to business owners who still want to be of service to their clients. You’ve seen it happen all over town; curbside service; social distancing; limited numbers of customers in a store at one time. These are just a few examples. For The Kitchen Company it’s a little different. Since we don’t have an e-commerce website (and we never intended to do online ordering), we thought we try to do the next best thing by offering customers a way to order by sending an email or calling the store on specific days. So far, it’s working and many of you have been able to get the things you need. In fact, one woman was able to place her order in the afternoon and have it delivered within a couple of hours. Let’s see Amazon beat that!

To make it a bit easier, we’ve taken some photos of the areas around the store. You should be able to click on a photo and then zoom in to take a closer look at the items in that section. There are over 17,000 different items so there is a lot to look at. This new avenue is the best we can do at the moment. All of the images are available on our Facebook page. Take a look!

When you are ready to order something, just send an email with your list and include your phone number so we can complete your order and arrange for delivery or shipping.