braindoc

Success. Thank you.

✅ Yes, I’ll keep it between the metal.

Should I wedge a heat-resistant shim of some sort under the bottom of that plate to correct the downward slope? This is only a problem on one side.

Dennis: What do I do with my bracket? There is no middle Allen bolt to adjust.

Good for you! Hope you are enjoying Paris, apart from the shopping.

For some reason it seems that the Italians like the brass. We have two from Rameria Mazzetti - in the middle row of the second photo - and a rectangular roasting pan from Navarini in the first photo. To the left of that is a 50-year-old oval pan with brass handles from Bridge Kitchenware, beautifully refinished by Jim Hamann of East Coast Tinning/Duparquet Copper here in East Greenwich. Tyrus, you should check out his website and take a ride down to see his stuff. We have a couple of his new pans too.

The Falk is second from the right, top row. It has a brushed finish. I’m ok with that, my wife is not a fan.

The Made-In is far left, the Mauviel far right.

There are very weighty online discussions about that very question - some diatribes or polemics. Most of our copper pans are tIn-lined. However, out of curiosity and a weakness for good sales we bought some SS lined copper pans: a Falk, a Mauviel, and a Made-In. We are merely home cooks, but I’ll give you my unasked for nonscientific opinion. (If this were the cantankerous now-defunct Chowhound or current Hungry Onion cookware forum, I would be hesitant to post this.) They are wonderful. It is nice not to worry about using too much heat or accidentally stirring with a metal utensil. They heat up and cool down quickly. They are attractive and hefty. I’m sure there are measurable differences from tin-lined, but at least for us it isn’t noticeable. My limited understanding is that the thin SS lining only slows heat transmission minimally. What is missing is the sense of doing something a little more special when we cook with the tin-lined. That, however, might be of no concern for others. On a more esthetic note, I simply do not like the look of the stainless steel handles with copper. The cast iron heat up slowly and have not been a huge issue. Brass, however, is another story - hot within moments.

Pleased with the results. About 7.5 hours in the KK and an hour resting.

Thanks. That is helpful. I put the rack in at about 9am, at 250°F. Fingers crossed!

How much did your ribs weigh, Tony? I’m planning on cooking a 7 pound rack of Snake River Farm wagyu ribs tomorrow and need to decide how early to start cooking.

Sorry to hear this. Pay attention to your rehab team. This is not my field but I’ve had several patients who decided to do too much too soon and reinjured their shoulders.

Apart from the driving problems it sounds like Las Vegas.

The Otto has 2 separately adjustable heating elements. The Schwank heating elements are not adjustable. You raise or lower the grate to control temp - 1500 F° at the highest level, 500 at the lowest.