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Thread: What kind of kitchen tools will I need in a Primal kitchen? page 2

  1. #11
    Dirlot's Avatar
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    Oatless oatmeal is called an omelette tasty and full or real nutrition.

    Good knives, a cutting board and good pans.

    @ wanderlust not sure about the two knives, a good paring knife, a good chefs knife, a good boning knife, a good cleaver, a carving knife is optional because the chefs knife can work wonders. So I say 4-5 knives.
    Eating primal is not a diet, it is a way of life.
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  2. #12
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    CAST IRON PANS.


    Love em, learn to treat them right and they will treat you right.

    When you first get a new pan, Treat with oil by letting it heat up in the pan for 10-15 mins, make sure the oil gets in all the knooks and crannies, then flush with cold water.
    This seals the pan and adds flavour to the pan.
    Just make sure to never use soap on it, just scrape off all debris, rinse off with hot water.
    Last edited by 341gerbig; 11-14-2012 at 08:40 PM.

  3. #13
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    fish boning tweezers come in handy when prepping a fat salmon steak.

  4. #14
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    Quote Originally Posted by Wanderlust View Post
    I'm a gadget guy, and I love toys. However the best thing I've learned is you need exactly two knives in the kitchen. No more, no less.

    1 large chef knife, best quality you can afford. It will be the last knife you ever buy.
    1 paring knife. For that one time a chef knife is too big.
    What size and brand do you recommend? Sharpener? Thanks, I want to be very specific for Santa so he doesn't have to think too much.

  5. #15
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    Preference really, Henckels or Wusthof would be my top picks. 8" chef's knife is perfect, I cut just about everything with it.

    I have this one: Zwilling J.A. Henckels Professional "S" Chef's Knife | Williams-Sonoma
    But try out a few and find one that works for you, balance and weight and whatnot.

    I've got a diamond hone, no idea on the brand.

    I've got this for cookware: Kirkland Signature

    It's kind of overkill (I only use half of it), but again buy quality once and never look back.
    "Go For Broke"
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  6. #16
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    German steal is nice but if you want a real treat JapaneseChefsKnife.Com Top Page Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com
    German steel is softer vs Japanese steel. I have a chef knife in both and use the Japanese for everything unless I am cutting squash. A wanderlust says 8" is good but if you can handle it a 10" is the way to go.
    Eating primal is not a diet, it is a way of life.
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    Don't forget to play!

  7. #17
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    I use my big cast iron pan more than any other single tool in my kitchen.

  8. #18
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    Wanderlust and Dirlot, thank you! Terrific information.

  9. #19
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    Quote Originally Posted by 341gerbig View Post
    CAST IRON PANS.


    Love em, learn to treat them right and they will treat you right.

    When you first get a new pan, Treat with oil by letting it heat up in the pan for 10-15 mins, make sure the oil gets in all the knooks and crannies, then flush with cold water.
    This seals the pan and adds flavour to the pan.
    Just make sure to never use soap on it, just scrape off all debris, rinse off with hot water.
    Can we even buy cast iron pans that don't come pretreated anymore? I know Lodge stopped making them. I'm not a fan of the soy based coating.

    Age 48
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  10. #20
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    Quote Originally Posted by PHaselow View Post
    Can we even buy cast iron pans that don't come pretreated anymore? I know Lodge stopped making them. I'm not a fan of the soy based coating.
    I got some for Christmas last year, she got them from some traditionalist company for fairly cheap, ill try to find out the name of it.

    Usually cookware speciality shops carry untreated cast iron pans, usually moderately costly.


    Otherwise, SCOUR YOUR GRANDPARENTS BASEMENTS

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