Slashfood Ate (8): Things I covet in the new Chef's Catalog

by Stefania Butler (Subscribe to Stefania Butler's posts)
Posted Apr 25th 2006 10:03AM
Filed under: Stores & Shopping, Food Gadgets, New Products, America

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My Spring/Summer 2006 Chef's Catalog arrived today, did yours? Even though I could go online anytime and peruse their site, I love sitting down with a good culinary catalog and poring over every page. Here are eight items I wouldn't mind adding to my kitchen arsenal:

Delonghi Roto Fryer: I've been wanting one for a couple of years, now. It has a motorized basket that rotates the frying food so it absorbs less oil than in conventional deep-frying. What's not to love about fried...anything, really. $99.99
Falcon Double Burner Griddle: Half griddle, half grill. Cast iron. Cook bacon and eggs or sausage and pancakes at the same time. $249.99
Le Creuset Risotto pot: A shallow, wide-mouthed, enameled cast iron pot. Angled sides for easy stirring. $199.99
Jumbo Floursack Towels: Extra-large, absorbent cotton dish towels. $15.99 set of six
Butterfly Step Trash Can: I hate having to touch trash can lids when throwing scraps away. The thin profile on this can saves space. It even has an "air-dampener" for quiet close. $179.00
Lagioule Flatware: It's just so cool-looking. Old-timey yet contemporary at the same time. Dishwasher safe, too. $189.99 for 20 piece set.
Pie Keeper: Protects pie so you can store and transport them with ease. Also seals to keep pies fresh. $8.99
Bistecca plates: Plates big enough to accomodate a double-cut porterhouse steak. Oh, yeah. $39.99 set of four.

Hmmm. Mother's Day is coming up, and I am a mother... Forward. Husband.

Tags: chef's catalog, Chef'sCatalog, kitchen gadgets, mother's day gift ideas

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4-25-2006 @ 10:27AM

Buck Q. Fitch said...

I'm not sure if the rotation does the right thing for frying food. The moisture in food turns into steam and as it's escaping, it keeps oil from penetrating. Taking the food out of the oil allows the steam to stop and once the food rotates back into the oil, the oil may be able to get deeper into the food and make it greasy.

4-25-2006 @ 1:14PM

Eric A said...

Wow, Le Creuset is a big rip-off. Lodge can sell a cast-iron pot for around $20. How does a couple dips in enamel add $180 to the cost?

4-25-2006 @ 4:42PM

Stefania Pomponi Butler said...

Eric--I see your point, but it's okay to covet something pricey, isn't it?

I
use a Le Creuset dutch oven that's 30 years old, I'm not sure I could
spend $200 on the risotto pot unless my last name was Trump, but I can
covet, right? Enameled cast iron is great because you can cook acidic
foods in it. Worth $200? Maybe, maybe not, but that's not the point!

4-25-2006 @ 10:48PM

Scott said...

About the Roto-Fryer - I just read a Cooks Illustrated test of deep fryers. They didnt rank the Roto-Fryer very high - I believe one of the factors was the small capacity and uneven cooking due to the rotation. I am also looking for a deep-fryer - I think I am going to get the Waring Pro model.

Check out my blog at http://www.chowbelly.com - no ads just Notes from a Guy who likes to eat and cook!

4-27-2006 @ 2:59AM

Mahala said...

I'll tell you what's not to love about a deep fat fryer. The smell. AND, the healthier oil (safflower, canola, etc) you try to put in it, the worse it smells. There's a reason we only eat all the fried Irish goods twice a year. Not the fat, but the smell. You hair and clothing, sofa, etc will smell of it for days afterwards.

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