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Old 11-08-2018, 02:59 PM   #11
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You guys missed out on the original Escape sinks, moulded plastic. The ss models hold up to rough use, these ceramic sinks may not....drop a hot cast iron skillet in the pictured one....
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Old 11-08-2018, 03:17 PM   #12
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Originally Posted by John in Santa Cruz View Post
is that when you're on hookup ? I am mainly concerned with tank/pump use as I'm more often camping 'dry' than with hookups...
Don't seem to remember any differences between hookups or tank. If there was, it wasn't much.
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Old 11-08-2018, 04:42 PM   #13
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Originally Posted by cpaharley2008 View Post
The ss models hold up to rough use, these ceramic sinks may not....drop a hot cast iron skillet in the pictured one....
I didn't see any reference to a ceramic sink, just stainless steel and "quartz" composite. The composite would presumably not be good with a dropped hot skillet, but then I wouldn't drop a hot skillet into any sink.
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Old 11-08-2018, 06:05 PM   #14
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Some further thoughts on the selection of sink material and design:

As Jim points out, these quartz composite sinks may not have the impact resistance of stainless steel: I've not found specific impact test results in a quick online search that would answer this.

Product specifications for this specific sink include:

"FEATURES
• 80% quartz
• 8-1/16" depth •Dual mount (Topmount or Undermount ) • Intrinsically hygienic Non-porous surface
• Natural, antibacterial hygiene protection system
• Silky to the touch, 3 times harder than natural granite
• Food-safe, UV-stable-will not fade
• Heat resistance to +500F
• Highest resistance to thermal shock, scratches and chips • Color-fast throughout"

It's unclear to me whether one would damage the surface if you placed a skillet hotter than 500F directly in the sink...

With a polite nod to those who prefer cast iron skillets for their heat conductance and other properties, our primary skillet is a non-stick coated, cast aluminum model weighing 718 grams (1 pound, 9.25 ounces) with a handle that does not conduct heat. The non-stick material for our model is durable, having withstood the high-heat, short-order cooking habits of our Grandpa who lived with us for eleven years... By the time it makes it from the range to the sink in the trailer, it has usually cooled substantially. Most of our dishwashing occurs outside using water in plastic bins and the gooseneck spigot connected to the exterior shower nicely described in previous threads on this forum. This arrangement permits use of distinct wash, rinse and sanitizing bins and the efficient use of water when boondocking.

Time will tell regarding the durability of this engineered quartz material, but it seems an option to consider, depending on how one uses the sink. The color options are certainly attractive. If impact resistance is a key consideration, stainless sinks have a long-term popularity. If you need to allow for possibly placing cookware >500F in the sink, stainless is likely the better choice.

We haven't found problems with either chipping or staining in our admittedly limited experience to date. Agree with the specifications sheet that it is a nonporous surface.

This size and design apparently remains one that ETI can accommodate in their production process.

We do like a sink that is deeper than the standard one... One should also be able to find an acceptable, deeper sink in stainless steel.

Send me a personal message if you want details on the skillet we use: I have no interest in promoting the brand commercially, but am glad to make a personal recommendation. As I said, it is "Grandpa-tested"

As Donna is fond of saying: Your mileage may vary...

Thanks, -- Claude
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Old 11-08-2018, 07:51 PM   #15
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Just post the skillet information. No rules against expressing satisfaction with a product.
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Old 11-08-2018, 08:24 PM   #16
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The brand is Swiss Diamond, made in Switzerland
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Old 11-08-2018, 10:29 PM   #17
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The brand is Swiss Diamond, made in Switzerland

Yup. I have a 10" Swiss Diamond. Haven't gone out of my way to wreck it and it's holding up fine. Takes a while to heat up, but good even heat.

Have several Calphalon 8" and 10". They aren't that durable, but even heat. Have a couple T-Fal Professional 12" which were recommended by America's Test Kitchen. The model line has been discontinued unfortunately. Price is right for a good product.
Just picked up a griddle for the BBQ. I think it's Rock non-slip on aluminum. I've had cast iron, but they were too heavy and all the oil ran off to the gutters. This one has collectors for the oil so you can spoon it back to the centre. Regular $99 at Canadian Tire. On sale for $29. Believe that, believe anything. Time will tell.
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Old 11-08-2018, 10:42 PM   #18
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The brand is Swiss Diamond, made in Switzerland
Sounds like one my wife would buy for me. She claims that I destroy her pans with too much heat. To me, it ain't bacon unless it's sizzling.

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Old 11-08-2018, 11:05 PM   #19
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Grandpa destroyed several Calphalons before we happened upon Swiss Diamond at one of our locally owned shops… He was a bridge engineer from the western US, but doggedly denied any possibility of “operator error”
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Old 11-09-2018, 12:03 AM   #20
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My wife worked at a respected kitchen supply store where the chefs shop. I think she was given the Swiss pan as a Christmas bonus. I know we didn't spend $100 on a nonstick skillet.
She also claims I cook on too high a heat. I berate her for leaving our kitchen knives in the sink.
BTW. I highly recommend "Salt, Fat, Acid, Heat" on Netflix.

And this is the griddle:
https://www.canadiantire.ca/en/pdp/h...3903p.html#srp
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