IS this GOOD ENOUGH to reach CORNERS of the pan when making CUSTARDS with eggs? Because eggs scramble easily for me, especially the corners.
1087237
I believe so, it will handle thin to medium (thickness) liquids. Highly viscous liquids like honey would be difficult to stir with this whisk.
1087238
There's another Kuhn Rikon shape that's great, we have two, it has little loops that make a sort of corner. I make custard pudding in microwave, yolks in at beginning, heat slow, stop frequently and whip w whisk, round is fine, it thickens beautifully, no burning, one bowl. Good luck, you will use both shapes cooking!
1087239
Yes! I use it to make creme brulee, souffles, mexican hot chocolate. Much better than a regular whisk. It is well worth the money.
1087240
I have not used it for custard, but it works well for jello and instant pudding.
1087241
I recently purchased and used this whisk to make creme chiboust. I personally found that it flexes too much when stirring thickened liquids like custard.
1087242
I think it might be too flimsy for that. I don't feel it gets into corners very well.
1087243
I haven't used it for custard, but used it for creamed tuna and it is excellent mixing in the flour in a roux. I always had a problem with that with my other whisks not mixing in the flour in the corners of my pan. This is perfect for that.
93288
The other answers here are incorrect. It's not concave. It's convex - the hump in the middle comes UP. The result is that any runny foods -- eggs, pancake batter, oils -- run immediately to the edge of the pan, creating a circle around the outer edge. To me, this makes the pan absolutely worthless. Why would they make a pan nonstick, which means you don't need much oil, and then also design it as if the only point is to move oil away from the center? It makes it impossible to cook runny foods in an attractive way, which are the very foods you most need a nonstick pan for. I'm sending mine back but if this convex hump feature appeals to you, this is a good pan for you. The other answers here are incorrect. It's not concave. It's convex - the hump in the middle comes UP. The result is that any runny foods -- eggs, pancake batter, oils -- run immediately to the edge of the pan, creating a circle around the outer edge. To me, this makes the pan absolutely worthless. Why would they make a pan nonstick, which means you don't need much oil, and then also design it as if the only point is to move oil away from the center? It makes it impossible to cook runny foods in an attractive way, which are the very foods you most need a nonstick pan for. I'm sending mine... » Read More The other answers here are incorrect. It's not concave. It's convex - the hump in the middle comes UP. The result is that any runny foods -- eggs, pancake batter, oils -- run immediately to the edge of the pan, creating a circle around the outer edge. To me, this makes the pan absolutely worthless. Why would they make a pan nonstick, which means you don't need much oil, and then also design it as if the only point is to move oil away from the center? It makes it impossible to cook runny foods in an attractive way, which are the very foods you most need a nonstick pan for. I'm sending mine back but if this convex hump feature appeals to you, this is a good pan for you. « Show Less
313549
Yes, the sides are straight and it does have square corners which was one of the reasons I originally chose it. It is a very nice pan for making large cakes.
2006524
Hmm, never thought of that. My first thought was to say it would not be good for the smooth top, but I have a smooth top range and cook high temperatures in my regular cast iron skillets as well as my enameled cast iron cookware. Given that, I think it would be okay up to medium high. I wouldn't push it until you tried it out first!
2256236
only the center circle heats, but a good pan should disperse the heat and you do need to stir once in a while. Would not be good for making pancakes around edge of pan....I do love mine for stews, soups, sauces, etc.
2040194
Fairly well, but not perfectly. They do become slightly stuck. Trust me it's well worth it. I use these pans weekly and they are great!
1351904
Theoretically yes - but I've yet to get it to work well. One problem being the rounded bottom so that you need to have it balanced in something, something with water (where the water can still steam up and circulate) seems to work best, and then using a plastic shield cover as well. Doing a scrambled egg might work better than poaching if you don't have the cover. The microwave egg cookers work better. These do work well for baking molds - but again, the rounded bottom means it has to be balanced somehow to keep it from tipping over.
901854
It does move a bit but its fantastic for whipping eggs for omelets. In a fraction of the time the eggs are light and fluffy. Hope this helps
2239651
Yes, this sounds weird but take a butter knife and gently lift up on the corners. Hope this helps.
467287
I returned it because it did NOT do eggs without sticking. I did buy this pan Vollrath Z4012 Wear-Ever Aluminum Fry Pan with CeramiGuard II Non-Stick Coating, 12-Inch and I love it!!!
1756530
Do not put more than about a 1/2 inch in the pan. You do not want to have it touch the cups. I have found that the best way to use this is to jiggle the pan every so often to determine how done the eggs are...
2183787
It didn't work for me and I have a variety of sizes but it was getting a lid to fit that was a problem for me. The sides of the pan need to rise high enough so the lid fits down inside and none of mine did that. My lids couldn't be held firmly on the inside to steam the eggs. I ended up buying the complete set.
1939192
Interesting idea! It is just that the batter on the inside square Of the tray stayed kind of raw... I would try just putting it around the edges, but to be honest, I would just do your idea in a muffin tray. By the time you pry it out it doesn't look like a circle anyway... Good luck!
1328829
I usually scrape the sides of pan with a spatula while it is mixing. Corners are no problem. Machine does not walk while kneading. No issues with this machine. Works good.
1737560
Nothing in the dome. We use the tool on soft-boiled eggs. The first attempt gave me a mashed egg but we discovered that not using as much force when releasing the handle works better. We have been very pleased with this tool. It just takes a little practice. We think it is a very clever tool. It would nice if some instructions came with the tool to let you know exactly what to expect.
1483051
I agree that you will likely need to align the lid. I did this with the help of the youtube videos on my egg. It is not difficult. Good Luck!
93284
The other answers here are incorrect. It's not concave. It's convex - the hump in the middle comes UP. The result is that any runny foods -- eggs, pancake batter, oils -- run immediately to the edge of the pan, creating a circle around the outer edge. To me, this makes the pan absolutely worthless. Why would they make a pan nonstick, which means you don't need much oil, and then also design it as if the only point is to move oil away from the center? It makes it impossible to cook runny foods in an attractive way, which are the very foods you most need a nonstick pan for. I'm sending mine back but if this convex hump feature appeals to you, this is a good pan for you.