FoodBanter.com - View Single Post

cybercat

"T" > wrote in message
.. .
> In article >,
> says...
>>
>> "Nancy2" > wrote
>> > Cyber, buy Emerilware stainless. It is made by All-Clad and has the
>> > same free-replacement guarantee as All-Clad. It is much less
>> > expensive. I had one pot replaced because of some weird welding spots
>> > that showed up the first time I cooked with it, but the replacement
>> > and all the other pieces have been terrific.
>> >
>> > They really are non-stick - plus there are 3 layers in the bottoms, so
>> > you have the advantages of stainless, aluminum and copper (or
>> > something like that). JCP used to have sales on it periodically - I
>> > got a little 1-quart pan at a different regional department store
>> > ($20). I don't know if JCP still sells it.
>>
>> This must be stainless like no stainless I have ever used. I think
>> Revereware is what I had at one point, and it was awful. Just
>> so thin and flimsy, and EVERYTHING stuck, though I use
>> plenty of fat, even with nonstick. Could be I have never used
>> quality stainless.
>
> I managed to warp my Faberware 10" stainless steel/aluminum pan. I was
> using it to sear meat at high temperature. It's still usable, just has a
> noticable hump in it now.
>

Hmmm. I will use Calphalon for searing!