We have just experienced a near disaster with a burned skllet and a nearly
burned house.

So, I need a replacement for a great old Salad Master that gave its life in
the process.

I don't want a set of stuff - only a few individual pieces.

Perhaps there is a better forum to post this - eh?

Advice appreciated.

Ted

Scherb066 wrote:
>
> We have just experienced a near disaster with a burned skllet and a nearly
> burned house.
>
> So, I need a replacement for a great old Salad Master that gave its life in
> the process.
>
> I don't want a set of stuff - only a few individual pieces.
>
> Perhaps there is a better forum to post this - eh?
>
> Advice appreciated.

I have never had much luck with stainless steel skillets. My two and half
cents worth says that you should look at cast iron instead, or a good non
stick pan.

Dave Smith > wrote:

> I have never had much luck with stainless steel skillets. My
> two and half cents worth says that you should look at cast iron
> instead, or a good non stick pan.

No way. Have you tried Caphalon stainless?

Steve

Steve Pope wrote:
>
>
> > I have never had much luck with stainless steel skillets. My
> > two and half cents worth says that you should look at cast iron
> > instead, or a good non stick pan.
>
> No way. Have you tried Caphalon stainless?
>

No, but I have tried several others, including my Panderno. The pots are
great, and the frying pan is god if used as a sauce pan. It's great for
asparagus, but it sucks for frying just about everything.

On May 27, 1:59 pm, Dave Smith > wrote:
> Scherb066 wrote:
[snip]
> > So, I need a replacement for a great old Salad Master that gave its life in
> > the process.
>
> > I don't want a set of stuff - only a few individual pieces.
[snip]
>
> I have never had much luck with stainless steel skillets. My two and half
> cents worth says that you should look at cast iron instead, or a good non
> stick pan.

Different pans for different purposes. My Farberware stainless steel
with copper bottom is by for the most responsive pan I have. That is,
fastest to get hot, quickest to cool down as I turn the gas flame on
and off, up or down. This makes it best for sauetéeing. The cast
iron skillet is best for consistency of heat all over the surface and
for steadiness and retention of temperature. So it's great for things
like frying chicken and baking cornbread. The OP would be happy, I
think, with a pan from the Farberware Millennium collection. Nonstick
has its (limited) uses but can't take the heat of the others, won't
brown meats as well, and won't produce the fond that is the basis for
great pan sauces. -aem

"Scherb066" > wrote in message
...
> We have just experienced a near disaster with a burned skllet and a nearly
> burned house.
>
> So, I need a replacement for a great old Salad Master that gave its life
> in the process.
>
> I don't want a set of stuff - only a few individual pieces.
>
> Perhaps there is a better forum to post this - eh?
>
> Advice appreciated.
>
> Ted
>


I have salad master and I bet you could order direct from the co. Mine has
been is use for almost 40 yrs but I do prefer the iron skillets for frying.

"aem" > wrote in message
oups.com...
On May 27, 1:59 pm, Dave Smith > wrote:
> Scherb066 wrote:
[snip]
> > So, I need a replacement for a great old Salad Master that gave its life
> > in
> > the process.
>
> > I don't want a set of stuff - only a few individual pieces.
[snip]
>
> I have never had much luck with stainless steel skillets. My two and half
> cents worth says that you should look at cast iron instead, or a good non
> stick pan.

Different pans for different purposes. My Farberware stainless steel
with copper bottom is by for the most responsive pan I have. That is,
fastest to get hot, quickest to cool down as I turn the gas flame on
and off, up or down. This makes it best for sauetéeing. The cast
iron skillet is best for consistency of heat all over the surface and
for steadiness and retention of temperature. So it's great for things
like frying chicken and baking cornbread. The OP would be happy, I
think, with a pan from the Farberware Millennium collection. Nonstick
has its (limited) uses but can't take the heat of the others, won't
brown meats as well, and won't produce the fond that is the basis for
great pan sauces. -aem

++++++++++++++++++++++++++++++++++++


Another vote for the Farberware, ***BUT*** because the company limited its
web site budget to $1.32, it's hard to know for sure which current model
line my pans are part of. Mine are stainless with a nice thick aluminum
bottom. Probably the classic series. The picture on the site shows non-stick
pans in the picture, which is NOT what I have.

"JoeSpareBedroom" > wrote in message
...

>
>
> Another vote for the Farberware, ***BUT*** because the company limited its
> web site budget to $1.32, it's hard to know for sure which current model
> line my pans are part of. Mine are stainless with a nice thick aluminum
> bottom. Probably the classic series. The picture on the site shows
> non-stick pans in the picture, which is NOT what I have.
>

Not the best designed website, for sure. But there are two lines in the
Classic Series: the traditional Classic Series and the Classic Series
Nonstick. Better views of their products can be found at
www.potsandpans.com. We've had our non-coated Classic set for about thirty
years now and it's still on the front line. We have pieces of Calphalon,
T-Fal and some no-names and I go for the Farberware first when there is a
choice between using similar pieces. Except for cooking eggs; I like the
added "insurance" of non-stick coatings.

"Scherb066" > wrote in message
...
> We have just experienced a near disaster with a burned skllet and a nearly
> burned house.
>
> So, I need a replacement for a great old Salad Master that gave its life
> in the process.
>
> I don't want a set of stuff - only a few individual pieces.
>
> Perhaps there is a better forum to post this - eh?
>
> Advice appreciated.
>
> Ted
>

Try rec.food.equipment also.

"Paco's Tacos" > wrote in message
news:SSq6i.2922$7R5.2483@trndny07...
>
> "JoeSpareBedroom" > wrote in message
> ...
>
>>
>>
>> Another vote for the Farberware, ***BUT*** because the company limited
>> its web site budget to $1.32, it's hard to know for sure which current
>> model line my pans are part of. Mine are stainless with a nice thick
>> aluminum bottom. Probably the classic series. The picture on the site
>> shows non-stick pans in the picture, which is NOT what I have.
>>
>
> Not the best designed website, for sure. But there are two lines in the
> Classic Series: the traditional Classic Series and the Classic Series
> Nonstick. Better views of their products can be found at
> www.potsandpans.com. We've had our non-coated Classic set for about thirty
> years now and it's still on the front line. We have pieces of Calphalon,
> T-Fal and some no-names and I go for the Farberware first when there is a
> choice between using similar pieces. Except for cooking eggs; I like the
> added "insurance" of non-stick coatings.
>

Yeah...some of the Farberware's nice stuff. Not trendy, no faux-French name,
but it's hard to beat. I got my whole set for about $120.00 in 2002, at
Kaufmann's, the clone of every other department store in the USA.

They also make a remarkable tea kettle. Thick bottom, no ceramic coating
bullshit, no whistle, and the best part: the handle folds out of the way and
the opening on top is big enough for a large hand to get into, so you can
scrub it out when necessary (mineral deposits, etc). It's not an easy piece
to find, though.