Where do you think the line should be drawn between constructive criticism and verbal abuse in a professional kitchen? Is it ever appropriate to insult a co-worker or an employee in the kitchen? (This might be a sensitive question, given her son was a co-star of Gordon Ramsay on the TV show Master Chef.) 4. Why do so many TV cooking show chefs/hosts insist on adding annoying “special twists” on various dishes rather than focus on helping home cooks learn the basics of cooking the recipes first? 5. Where are her favorite pizza joints in NYC and Chicago? A 12″ deep cast iron frying pan is one of our pans of coice. Be it simmering a pot roast on the back burner or roasting a half chicken in the oven…. can’t be beat. One will cost you no more than $25.00, I think then purchase an accompanying lid, cure it in the oven for a couple of hours, NEVER watch wash, just wipe out with an appropriate product and it will give you years of service without fail. Ours is 43 years old and I just used it to sweat my onions and celery for the T-day stuffing. Try it, you will not be disappointed. Tom, there are many options available for inexpensive cookware of excellent quality. There are folks who swear by LC (believe me, the discussions over at Chowhound are legendary – I’ve been a member for years) but I’m not one of them. Many vessels in the size you’re looking for, with a well-fitted lid, can be used on both range top and in the oven. Cuisinart’s MCP line, as well as their French-made line are on par with AC. I know this because I have an extensive collection of AC, some LC, some pieces in both Cuisinart lines, Mauviel, and so on. A clad pot will be weighty, but not as heavy as enameled steel – should that be a concern.
For the original version including any supplementary images or video, visit https://blog.timesunion.com/tablehopping/50263/questions-for-lidia-bastianich/