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Turbot on the 32 last night. Took it off when it probed at 63C on both sides. It was perfect.

What wonderful stories and pots! There is just something special about this cookware - especially the older pieces. @jonj - Touché!! That is exactly how I feel, whether cookware, Japanese knives, or well-made appliances. Lots of people don’t understand this, and that’s OK. We also have some of those All Clad copper clad pieces in regular use.

I was re-reading this thread this morning. Distraction from doing actual work. This photo made me laugh. Again. I wonder if I should dedicate this day to drinking rather than working?

@Tyrus you and my husband were separated at birth. He bought this humungous pot at an online auction a few years ago. When the tinning guy received it, direct from the auction house, he rang my husband up to ask him if he had any idea how large it was! Anyway, it is completely impractical for cooking unless you are feeding a battalion. It lives in our porch and we fill it with oranges when we buy in bulk. The six bottle wine box in the second picture gives you an idea of the ridiculous scale of the thing.

I use All-Clad Copper Clad (a discontinued line) and Bourgeat almost exclusively or when I don't, I am using cast iron. All the copperware has stainless steel liners, except for one Irish skillet which has a nickel lining. I checked out tin lined but quickly determined its inherent limitations were not for me. Nor were Mauviel copperware, at least those made at the time I was buying. The All-Clad has stainless steel handles, which stay cool. The various Bourgeat have cast iron handles, which do not stay cool. Bourgeat is what I use when temperature control is critical as it has a thicker copper layer; the All-Clad for day-to-day. However, Bourgeat copperware is incredibly heavy so just be prepared if you go that direction. Brass handles are a good way to go to the emergency department for burn care /s. My cookware is "vintage", I bought most of it 30+years ago and still use it daily. Copper does require cleaning, but so do many things. I find a great deal of satisfaction in using high quality tools, whether cookware, KKs, woodworking and hand tools, and glassware. YMMV, as TonyB often says.

We have succumbed to temptation. Took a short drive to Duparquet/East Coast Tinning just in time to speak with the owner before he locked up. Here is the outcome:

@BasherThanks for the tips. We have always struggled with venison due to the low fat. However, when it is cooked right it turns out well. @C6Bill Grinding it up with pork is typically what we do. After that, we patty a majority of it. I was just hoping for some way to use the KK mores than just grilling burgers

Built this box to hold our Royal Rummy game. Maple body, eucalyptus and red heart splines.

So about 10 or more years ago I picked us a set of Demeyere SS cookware which is produced in Belgium. I love the styling and function of this cookware, my only complaint is this stuff, especially the frying pans are very heavy. Within the past year or so I picked up a couple of Vermicular frying pans. These are highly engineered Japanese light weight cast iron frying pans with a non-stick technology. I absolutely love these pans. Good luck in your search Braindoc! Paul

Decided to do something a little different, I smoked up an nice Alabama Round Steak (bologna) I started with 4 pounds of Seltzers Lebanon bologna, scored then rubbed with mustard and then Bad Byron’s Butt Rub. I smoked it for 3 hours at 270. Think of it like a big smoky summer sausage 😁