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14.02.2014 admin
At the end of July, crewed by Ron and Celia Swan and Peter Heard, we went across on the popular LTSC Meet to Cherbourg and St Vaast.
Being of an independent frame of mind I set off a day earlier than the rest on Wednesday 27th July, just to check that Cherbourg was still where it used to be, and to leave Thursday free for enjoying the town. We left almost on time at 0700 on the Wednesday, a day of the flattest calm, and had to motor the whole way. Thursday we mooched around Cherbourg in the sunshine, and in the evening after the others arrived we went with Rick Underhill and his crew Chris Everitt and Chris Barr and had a good meal in La Calle on the Place de La Republique.
St Vaast was pretty full, as perhaps can be expected when a Meet takes place on a weekend which leads right up to 1st August and thus the French annual holidays. All the other LTSC boats left on the Sunday morning, but the weather was set fair for another couple of days, Ron had managed to postpone his various Monday meetings, and so on Selene we lingered on until Monday morning and had a great Sunday lunch in Les Fuscias whilst we were at it. Monday was again flat calm and apart from a couple of hours in the afternoon we had to motor the whole way back to Lymington.
The next bit of distance was the Weymouth Meet on the Bank Holiday weekend of 27th - 29th August, after which we went down to Dartmouth for a couple of nights. Eventually we brought up alongside Jim Seya€™s Second Rebellion in the Cove, on the port hand side where the Weymouth Harbour authorities had reserved plenty of space for the eleven boats that attended. Unfortunately our location in the Cove had caused a certain amount of controversy over the air waves.
The rest of Saturday was spent relaxing, and with a pontoon party on and alongside Second Rebellion. The next day a pre-lunch visit was made to the recently renovated Royal Dorset Yacht Club, where we were all to dine that evening.. On the Monday morning most of the fleet left at an early hour to return home, leaving only Mike and Andie Smith in Merryl, and us in Selene, both of whom were proceeding to points west around Portland Bill, Merryl to Lyme Regis, and Selene to Dartmouth.
Before departure we decided to fill Selenea€™s fresh water tank, and we were taken aback when water started to come up through the cabin sole! Once the bilges were reasonably dry again we set off past Portland Harbour down to the Bill and the inshore passage.
We continued across Lyme Bay, sailing until the wind dropped and headed us, and catching up Merryl who then tacked and went across our stern on their way to Lyme Regis. Bank Holiday Monday was supposedly the last day of the Dartmouth regatta, and I was concerned about finding a decent berth, but when we got past the Royal Dart Yacht Club and the lower Ferry, there was plenty of room on the visitors pontoons at the Darthaven Marina at Kingswear.
So on Tuesday we had a nice lunch together in a real pub-style pub called the Market Square Inn, Mike departed, Peter, Robyn, and I played Pool, and then we all went our separate ways for the afternoon. We left the pontoon at 0631 on Wednesday and were alongside in Lymington at 2230, having reached Bridge Buoy at 2114, one minute earlier than my pre-departure predicted time.
I am running out of suitable photos, so here is an easy one (anybody with good examples please feel free to send them to me!). So on Tuesday we had a nice lunch together in a real pub-style pub called the Market Square Inn, MikeA  departed, Peter, Robyn, and I played Pool, and then we all went our separate ways for the afternoon. This All Clad Copper Core 10-Piece Cookware Set is part of All Clad’s premier copper core collection and is the ultimate copper core stainless steel cookware on the market. All Clad are well known for the quality, performance and fantastic looks of their stainless steel cookware, and their copper core collection utilizes a patented 5-ply construction that combines the excellent heat conduction properties of copper with the benefits of stainless steel – hygienic, strong and durable, good looking and easy to clean. There’s a huge range of stainless steel cookware on offer from all the top manufacturers and it can vary a lot in terms of quality and performance, as well as price with All-Clad® being at the top end for all three.
The best quality cookware will have the copper or aluminium core in the sides of the pans as well as on the bottom – this is important when cooking with gas because licking flames can cause hot spots, especially if you have to put a small pot on a big burner. Good cookware is made to last for years and so you’ll be living with it for quite some time. These pans all have a solid, heavy feel to them, without being too heavy to handle comfortably. A couple features that we really like about All Clad cookware are the rolled edges which help prevent dripping when transferring contents and also provide a perfect fit with the lids to help lock in flavor and heat, and the long, stay-cool, stainless steel handles  which are permanently attached with stainless steel rivets – it all adds up to an overall feel of quality and thought that has gone into these pans. Copper Core is All Clad’s top of the range cookware collection and uses their patented 5-ply bonded construction. The center core is made from copper which is absolutely the best material for heat conductivity and heat retention which produces even heat distribution and makes it very responsive – in cookware that means no hotspots, plus any changes to the cooking temperature translate to your food much quicker. The next layers of aluminum have almost as good heat conductivity as the copper core but are much lighter weight and so stop the pans being too heavy (and of course, it’s considerably less expensive). The interior and exterior layers of stainless steel are hygienic, strong and durable, good looking and easy to clean, and also mean that you can use the cookware on induction hobs.
So, by wrapping copper and aluminum cores inside two layers of stainless steel you get all the following advantages of each metal without the disadvantages. With all these benefits it’s easy to see why copper core stainless steel cookware sets are considered by many cooks to be the ultimate cookware. All Clad believe in standing behind their products ans so this cookware set comes with a limited LIFETIME warranty, as you would expect when you’re spending this much money. We check prices regularly for all the cookware sets that we review and we generally find that Amazon has the best prices. We think we’ve covered pretty much everything in this All Clad Copper Core 10-Piece Cookware Set Review, but if you still want to read more reviews, the best place for reviews from people who actually use the product is Amazon. The best stainless steel cookware sets will last a long time, and there are many good quality sets on the market for not a lot of money. Stainless cookware is found in most homes and considered to be the most common type of cookware materials.
It is commonly called ‘stainless’ because of its capacity to withstand corrosion and is actually an alloy of steel, carbon, nickel and chromium. While it has a relatively low ability to conduct heat, it is popular among buyers because of its affordability, durability, low reaction to food, low maintenance required and resistance to scrapes and scratches. A layer of aluminium or copper is molded between two layers of steel to increase the cookware’s overall heat conductibility. Choose the set that includes a variety of cookware, one that includes differently-sized and different styles of cooking vessels. This must be matched with the kind of cooking that you often do, but the basic cookware generally include sauteing pans, sauce pans, stock pots, skillets and steamers.
Cool-touch is also a cool addition, but secureness of grip is more important especially for pots used for cooking casseroles and stews.
Do not decide on a 20-piece steel pot and pan cooking set that has large pots that serve 20 people when you only cook for 3 people on a daily basis.
Get the best value for your money by choosing sets that contain pieces you will be able to use every week at the very least. Tri-ply stainless cookware is a construction using 1 layer of aluminium or copper core between 2 layers of stainless alloy metals. Remember, too, that the pot will be heavier and thicker, and the price will likewise go up.


Your decision in buying will mostly be made between the other materials and components that go with the pots and pans. It is important to understand the properties and characteristics of cookware and the different materials they are made of. This way, decisions are based on diligently examined information instead of plain guesswork that ends up being costlier than necessary. I hope this helps you buy the best stainless steel cookware set on the market — at a good value. A lot of people still prefer to cook with nonstick pots and pans but in recent years, the risk of using Teflon-coated pieces have made many to make a switch to ceramic and other types of nonstick cookware.
The Stoneline cookware is developed in Germany (another product with German technology is the Ozeri Green Earth pan) and its cooking surface is made of crushed particles of rock that are combined with a nonstick element. The exterior is made of cast aluminum and stainless steel with a thick stainless steel alloy base which makes it suitable for induction stove tops. The set is oven safe up to 350°F but it is not dishwasher-safe as harsh detergents can damage the inner coating. Right weight – Although it has a stone component, the pieces are not that heavy with a shipping weight of around 19 pounds which is comparable to the WearEver Pure Living ceramic cookware.
Food sticks – A small number of buyers have raised this common complaint of stickiness when it comes to this nonstick cookware. Knives feel flimsy – While being offered for free to entice buyers, a few customers have complained that the knife set feels cheap and flimsy.
The question is do you trust it enough to fork out over $200 for a 8-piece cookware set given that Stoneline is not exactly an old brand name?
However, if you still like cooking with nonstick pots and pans but without the harmful elements, then this is where the choices become a little narrower.
Not that there was much of it in the first place, but at least I managed to put some water under Selenea€™s keel and catch up on my early season lack of distance. Cherbourg I always feel is a good place, plenty of things to look at, lots of bars and restaurants to enjoy, and a general sense of je ne sais quoi.
The next day when the crowd arrived I discovered the one problem with having a full Class B, transmit and receive, AIS system as opposed to merely a receiver. On this occasion, aided by a favourable tide, we had enough wind to sail, and we dropped sail just before the final mark into St Vaast, Le Gavendest, in nice time for the lock, having logged 9.5 knots over the ground on the way down.
After a few abortive attempts to find a finger pontoon in the areas we were supposed to go to, I spotted an English yacht complete with drying washing rafted outside a Dutch yacht on a hammerhead, and asked if we could come alongside. It was a bit misty, and in the usual way it thickened to about 200 metres visibility just as we approached the East-bound tanker tracks. This time my crew was Peter Heard and Robyn Bolam, plus Michael Knowles who was the organiser of the Weymouth Meet. This worked fine - the Cove these days has a proper pontoon with electricity and water on it, and it is further from the pubs etc on the other side, which on a Bank Holiday weekend are very noisy with loud music blaring.
Michael Knowles believed that in organising things he had booked specific berths on the starboard side just below the Harbour Office, and he called them on Channel 12 from Selene as we came in. Their club house with its distinctive pitched roof can be seen behind the stern of the motor boat in the photo.
During the dinner I did as I had been instructed as LTSC Cruising Captain, and thus, supposedly, a€?the senior LTSC Officer presenta€?, and conducted an exchange of Burgees with the RDYCa€™s Rear Commodore, Ben Harris.
We had had a previous occasion like this when Meandering, when we discovered that the inspection cap on the water tank was unscrewed and the tank had overflowed.
There seems to be an advantage in doing this on a Bank Holiday Monday in that there were far fewer lobster pots than the last time I went that way two years before, presumably because the fishermen were in the pub having a Bank Holiday treat with their wives. RT conversations about possibly meeting up in Brixham a couple of days later were made redundant by a subsequent change in the weather.
If you decide to go to Devon (where better?), time your departure appropriately for the tide, take care about the weather, and just go.
Dartmoor, behind Torbay, tried its usual trick of pretending to be nearby land when actually there were many miles still to go, but I was surprised to find I could see the Dartmouth Day Mark on Froward Point above the entrance from 20 miles away. The Marina told me that attendance at the regatta had been well down this year, which they attributed to the lack of the Red Arrows after the tragic accident at the Bournemouth Air Show, and that those boats attending had simply waited for the fireworks on the Sunday night and then departed.
There is a splendid view of the Royal Naval College towering above the Dart, and of Dartmouth itself.
My original plan had been to stay in Dartmouth at least until the Thursday, but a careful study of the likely weather using PocketGRIB on my iPhone and other tools showed this might be a bad plan. We lost the tide just before Portland Bill, and I went inshore from 5 miles off the Bill, skirting the Shambles Bank, in the hope of cheating a bit, which looking at it since was probably a mistake, it would have been better to head out further still. This time my crewA  was Peter Heard and Robyn Bolam, plus Michael Knowles who was the organiser of the Weymouth Meet. When you are contemplating spending such a large sum of money on your next set of cookware, you need to make sure you get it right.
It’s also quite an investment (particularly this set), so when choosing which type to buy, you need to make sure you make the right choice first time and consider both practicality and looks. This is caused in part by the copper center core which you can actually see on the edges of the pans.
This consists of a copper center core, bonded to aluminum on each side, which is bonded to stainless steel exterior and interior layers. Pure stainless steel, however, doesn’t conduct heat nearly as well as copper and aluminum.
Although you will get these benefits from pans using a less expensive 3-ply stainless steel and aluminum construction, the copper core gives these pans a heavier, more solid feel and does give even better cooking performance. Add to that free shipping and an excellent returns policy, and we really do think they’re the best deal all round.
You should know exactly what you will buy beforehand to save on time while staying within your budget. Make sure that copper or aluminium materials form the core of the base and inside walls of the vessel to ensure even heating. If you need to choose between the two, copper is a better heat conductor than aluminium, but it is also more expensive.
Choose your set by the number of plies or layers of metals used in putting the pot or pan together. The higher is the number of plies and layers, the better will be the pot’s heat conduction quality. Please note, though, that thickness alone is not an assurance that the cookware will deliver the expected quality.
Also, copper cookware reacts a great deal faster to temperature changes than stainless steel cookware do. Between copper and aluminium material in your clad cookware, copper is a much better conductor of heat stainless than aluminium.


Generally, stainless steel pots and pans preserve their attractiveness and last much longer than others. But since steel is combined with other materials, it exposes people to a certain level of reactivity. The Stoneline cookware is one such alternative whereby it is being marketed as a nonstick but healthy substitute to Teflon pans. With this stone micro-coating, it boasts of having a natural hot stone cooking surface which is not only nonstick, but also highly durable and abrasion resistant. You will also need to re-season the pots and pans once they lose the natural nonstick coating over repeated washing with detergents. While many find the Stoneline easy to cook with, there are also a few who seems to have food constantly sticking to their pans despite seasoning the pieces as instructed. Its price is comparable to cookware sets like the Cuisinart Chef’s Classic and Emeril Pro-Clad which are trusted well-known brand names in the market. Ceramic cookware would still be cheaper as a start (you can get the Cook N Home Ceramic Cookware set for around $70) but the Stoneline would probably last you longer with its more durable interior coating and more solid build. Amazing how one leaves an England full of constant media tripe and schadenfreude about Europe being in supposed chaos because of the Euro, how lucky we are (!) that we did not join the single currency, and other tosh.
This was the first time I had had the chance to use my all-singing, all-dancing, AIS system in anger as opposed to merely practice. When they told him we were in fact in the Cove, a rather protracted on-air conversation resulted about the difference between reserving sufficient space (which they had done) and booking specific berths (which they do not do). The Royal Dorset is now affiliated with LTSC and is a nice place to drop in for a drink if you are in Weymouth. At that time I had assumed that somebody had for some reason removed the cap and not replaced it. I used to keep my boats in Devon until 1985, and, after I moved base to the Solent, getting back to uncrowded Devon and Cornish waters, family on board, for the summer holidays was the regular objective. I first got there, from Exmouth, in my own little 22 foot boat thirty-four years ago, and the thrill and beauty of the entrance past the Mewstone and the steep sides up to the castle until the town opens up remain just as exciting to me today.
The passenger ferries run every few minutes in the summer, and for A?1-50 you can be in Dartmouth before you know it. The wind had already come round into the East, and Thursday looked like it could well be Easterly Force 6 (which in the event came true).
The tide turned fair again just after St Albana€™s ledge, and the sun set just after we reached Anvil Point, exactly as per my passage plan. Having a core made from either (or both) of these metals results in even heat distribution and maximum responsiveness to temperature changes. Sure, once you’ve bought the set and you see the quality and experience the way it cooks, you’ll want to add more pieces!
A lot of cooks agree that if you can afford the extra cost, it’s worth buying copper core. All stainless steel cookware takes a little more care than non-stick, so have a look at our guide Stainless Steel Cookware Care. It has been claimed that Stoneline is 10 times more durable than traditional nonstick cookware. Only wooden, silicone and similar utensils are recommended to be used to avoid damage to the interior.
To re-season, you will need to wipe a layer of hot oil with a paper towel onto the cold cooking surface.
Compared to other non-toxic cookware like the Orgreenic 10-Piece set, the Stoneline 8-piece set is selling for over $100 more at the time of review.
One then arrives in a France proceeding serenely along with its usual style, no sense of crisis, citizens always confident that if anything does go wrong they will take to the barricades and bring the Government down, but in the meantime lets all have another glass of pastis? What a joy it is to be able to lock the vessel the system computes will come closest when it is still about 8 miles away, and thus get a bearing line on it on the screen, so that from then on a glance immediately tells you who is going ahead of whom. And with a weather going tide it kicked up a bit from Anvil Point onwards, with quite a rough sea, breaking at times. This was essentially terminated because I was by then arriving at the Cove in any case, but I gather was resumed next morning in the Harbour Office. It is more complex than crossing the Channel because of the tides, but the principle is the same. There is no easy solution, no real port of refuge to break your journey, unless the tide is fair for the inshore passage, so you have to go for it. And you can watch the steam trains on the Dart Valley Railway coming and going - transporting the grockles across from Dartmouth to the train is one reason why the ferries run so frequently.
I did not fancy having to crash into that for 89 miles, wind against tide for much of the way.
Other than the fact that we essentially did it all under engine, the wind being bang on the bow and quite light, a satisfying passage.
It’s also worth watching the video How To Stop Stainless Steel Sticking which shows you the proper way to cook with stainless steel.
In addition to the alloy material, consider overall durability, such as joints and connections between handles and cooking vessels. This was the first time I had had Selene out for a substantial duration in the open sea in a strong head wind and any sort of a sea running, and I have to say I was delighted with her performance. Forty minutes were spent pumping out using the fixed manual Whale pump in the cockpit, the automatic electric bilge pump, and a stirrup pump I carry (which is probably the most effective weapon of the three). There is nowhere to put into (except Weymouth which, if you are not starting from there, is a substantial diversion).
So on Tuesday evening I broke the news to the crew that we would be off at 0600 the next morning with the intent of making Lymington in one go on the Wednesday. This was the first time I had had Selene out for a substantial duration in the open sea in a strong head wind and any sort of a sea running, and I have to say I was delighted with her performance.A  With just one reef down in order to keep the boat moving I held a single tack close hauled from Bridge Buoy to past the SW end of Saint Albana€™s Ledge, about two-thirds of the total distance. Forty minutes were spent pumping out using the fixed manual Whale pump in the cockpit, the automatic electric bilge pump, and a stirrup pump I carry (which is probably the most effective weapon of the three).A  During the pump-out the Whale pump once again failed by the diaphragm pulling loose from its mounting, so that will have to be changed for a different design! Poole, Swanage, and Studland, all of which I have used on occasion, are actually largely delusions. There was some chuffing from the oldest crew member, which reoccurred during the passage, that I a€?should break the journey and put in somewherea€? (Where??? If you are returning from Devon and have a tide which will be fair through Hurst, turning left at Anvil Point and proceeding up to Poole and finding a place to anchor saves you very little if anything by the time you have brought up compared to simply ploughing on to Lymington, perhaps 60 - 90 minutes at most.



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Comments

  1. BUTTMEN writes:
    Deal with so it is not going to get put on and tear and.
  2. ell2ell writes:
    Skillet, there is a cool trick due to their superior capability to transfer heat, guarantee no hot spots, no undesirable mart.