u/zediogox96

What would you recommend for my first and probably only Staub Dutch oven? (trying to keep my cookware minimal)

My main intention is to be able to cook for parties of 6-8 & batch cooking (for 2)

Main candidates: 28 cm round (6.7L/7.1qt) or 33cm oval (6.7L/7.1qt)

Notes:

- I already have a enamelled cast iron Kitchen aid 22 cm round pot that was gifted to me, I use it extensively for slow cooking mainly
- my home will have an induction hob with flexible zone (could be relevant in case of oval format)

I recently god into PS5, coming from PC. I had a PS2 in the past, when I was younger.

What's your stance on those news? Are you still buying physical games (either new or 2nd hand) or are you preparing for the inevitable? (meaning, digital games only)

I used to go on 2nd-hand stores & get joy from buying cheaper games, but I'm now in fear they will be rendered useless, as new playstation model probably won't even have disk media..

What are your thoughts?

Olá, estou à procura de recomendações para uma placa de indução (60 cm) (a minha casa nova traz uma placa de vitrocerâmica, com a respetiva pré-instalação elétrica, e quero trocar).

Gostaria de manter o orçamento entre os 500€ e os 750€, ultrapassando este valor apenas se realmente se justificar (tenho ~220€ para abater da outra placa)

Algumas notas que podem ser relevantes:

• Gosto bastante de cozinhar
• Até hoje só cozinhei a gás (em casa dos meus pais) e, ocasionalmente, a indução (em casa de familiares)
• Gosto do conceito das flex zones, mas não sei se na prática acabam por ser assim tão úteis

Hello, I'm looking for recommendations for a built-in induction hob (60cm) please (my new home comes with an vitroceramic one, with electric pre-installation, looking to change it)

I would like the budget to keep between 500 - 750€, only extending if it really justifies it.

some notes, can be relevant:

- I really like to cook
- I've only ever cooked in gas (parent's home) & sometimes at induction (other family members)
- I appreciate the concept of flex zones, but idk if it's really desirable in real life)

Hello!

My fiancée was playing around with a steel sharpening rod “doing it like a chef” as she said & made these little scratches on one of the sides of my Zwilling Pro 21cm Chefs Knife (I’m not 100% if this was the cause, as I only noticed later).

Is there something that can be done about this? Seems really superficial!

I'm based in Portugal (EU).

Basically the title: after some weeks on research, i've decided on these 2 knifes:

- Zwilling Pro Traditional 210mm (83€)
- Arcos Manhattan 210mm (38€)

Felt both at the store, felt in love with the Zwilling Pro, but I'm afraid the value of the Arcos Manhattan is better value for the money

Can I get some thoughts on both?