I took everyone's word for it that cheap nonstick makes more sense than
expensive since the surface tends to deteriorate at the same rate in both.

So I chose this Farberware after looking around and handling different
kinds:

http://tinyurl.com/4twtx6

But here's the thing! I got the 12-inch pictured PLUS a 10-inch skillet for
..... $13.99!!!! Both! Two good-sized nonstick skillets for $14!

YAY!

Now I just need to pick up the other pieces I want on sale.

"cybercat" > wrote in
. com:

> I took everyone's word for it that cheap nonstick makes more
> sense than expensive since the surface tends to deteriorate at
> the same rate in both.
>
> So I chose this Farberware after looking around and handling
> different kinds:
>
> http://tinyurl.com/4twtx6
>
> But here's the thing! I got the 12-inch pictured PLUS a
> 10-inch skillet for .... $13.99!!!! Both! Two good-sized
> nonstick skillets for $14!

Congratulations!

Now spill the beans. Where did your buy them??

:-)


>
> YAY!
>
> Now I just need to pick up the other pieces I want on sale.
>
>

cybercat BLARES:

> I took everyone's word for it that cheap nonstick makes more sense than
> expensive since the surface tends to deteriorate at the same rate in both.
>
> So I chose this Farberware after looking around and handling different
> kinds:
>
> http://tinyurl.com/4twtx6
>
> But here's the thing! I got the 12-inch pictured PLUS a 10-inch skillet
for
> .... $13.99!!!! Both! Two good-sized nonstick skillets for $14!
>
> YAY!
>
> Now I just need to pick up the other pieces I want on sale.
>


Yawn...this sorta thang is *no* big deal, cyberpussie...it's typical at the
all big box and housewares stores...

U don't need to try to "impress" us like it's your wedding night or
anything...

--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

sandi wrote:

> "cybercat" > wrote in
> . com:
>
>> I took everyone's word for it that cheap nonstick makes more
>> sense than expensive since the surface tends to deteriorate at
>> the same rate in both.
>>
>> So I chose this Farberware after looking around and handling
>> different kinds:
>>
>> http://tinyurl.com/4twtx6
>>
>> But here's the thing! I got the 12-inch pictured PLUS a
>> 10-inch skillet for .... $13.99!!!! Both! Two good-sized
>> nonstick skillets for $14!
>
> Congratulations!
>
> Now spill the beans. Where did your buy them??

I think I've seen that at Target.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

"sandi" > wrote

> Now spill the beans. Where did your buy them??
>
> :-)
>

I got them at Ross. It was a big surprise, I had never seen Farberware
there before.

"cybercat" > wrote in
om:

>
> "sandi" > wrote
>
>> Now spill the beans. Where did your buy them??
>>
>> :-)
>>
>
> I got them at Ross. It was a big surprise, I had never seen
> Farberware there before.

Thank you. :-)

Blinky the Shark > wrote in
news
> sandi wrote:
>
>> "cybercat" > wrote in

>>> But here's the thing! I got the 12-inch pictured PLUS a
>>> 10-inch skillet for .... $13.99!!!! Both! Two good-sized
>>> nonstick skillets for $14!
>>
>> Congratulations!
>>
>> Now spill the beans. Where did your buy them??
>
> I think I've seen that at Target.

I'll check out Target also.
Thanks.

In article > ,
"cybercat" > wrote:

> I took everyone's word for it that cheap nonstick makes more sense than
> expensive since the surface tends to deteriorate at the same rate in both.

That hasn't been my experience. I find that middle of the road non-stick
pans work best. Brands like Wearever are good. The cheap no-name brands
wear out after just one or two uses and they don't conduct heat evenly.
Spending gobs of money on a non-stick pan doesn't seem to buy anything
more effective than moderate priced pans, so I go with the moderate
priced ones.

cybercat wrote on Wed, 4 Jun 2008 19:59:30 -0400:

> So I chose this Farberware after looking around and handling
> different kinds:

> http://tinyurl.com/4twtx6

> But here's the thing! I got the 12-inch pictured PLUS a
> 10-inch skillet for .... $13.99!!!! Both! Two good-sized
> nonstick skillets for
> $14!

> YAY!

The question is how long the non-stick property will last and
can it be restored once it stops working?

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

cybercat wrote:
>
> I took everyone's word for it that cheap nonstick makes more sense than
> expensive since the surface tends to deteriorate at the same rate in both.
>
> So I chose this Farberware after looking around and handling different
> kinds:
>
> http://tinyurl.com/4twtx6
>
> But here's the thing! I got the 12-inch pictured PLUS a 10-inch skillet for
> .... $13.99!!!! Both! Two good-sized nonstick skillets for $14!
>
> YAY!
>
> Now I just need to pick up the other pieces I want on sale.

Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
their commercial kitchen supply area that are available both in non
stick coated and anodized version at similar price points in 2 packs. I
picked up a couple of the non stick ones to stock my camper and have
found them to be pretty decent. I've also become a fan of the Rubbermaid
Commercial square lexan food storage containers they carry, not terribly
cheap, but really nice for all the standard staple items.

On Jun 5, 7:52 am, "James Silverton" >
wrote:
> cybercat wrote on Wed, 4 Jun 2008 19:59:30 -0400:
>
> > So I chose this Farberware after looking around and handling
> > different kinds:
> >http://tinyurl.com/4twtx6
> > But here's the thing! I got the 12-inch pictured PLUS a
> > 10-inch skillet for .... $13.99!!!! Both! Two good-sized
> > nonstick skillets for
> > $14!
> > YAY!
>
> The question is how long the non-stick property will last and
> can it be restored once it stops working?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

I feel terrible about throwing things away and buying new, but in the
non-stick case, I'll do it in a heartbeat. There isn't any reason to
spend more than the original cost of a saute pan to get it recoated
when it is middle-of-the-road cost, anyway.

I love my "big store" Wearever - super heavy, totally nonstick both
inside and out. It shows little wear after dozens of crepes and
omelets, and dishwasher attention. It was under $25 for the 8", and
I'll toss it and buy a new one whenever this one gives out.

N.

"Pete C." > wrote
>> Now I just need to pick up the other pieces I want on sale.
>
> Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
> their commercial kitchen supply area that are available both in non
> stick coated and anodized version at similar price points in 2 packs.

Have you ever seen an 8-quart enamel outer nonstick stock pot, at
Sam's or elsewhere? I really want one like this, bigger than the usual
6-quart, but not aluminum. (I really like to brown the meat I braise
for soup in the same pot I make the soup in, and nonstick is the best
for this. But the 6-quart is too small for the amount of soup we need
to make to be able to share with folks who do not cook but need
fresh food.)

I
> picked up a couple of the non stick ones to stock my camper and have
> found them to be pretty decent. I've also become a fan of the Rubbermaid
> Commercial square lexan food storage containers they carry, not terribly
> cheap, but really nice for all the standard staple items.

I use those pyrex dishes with the rubbery plastic lids. I'll have to check
out
what Rubbermaid is making these days.

cybercat wrote:
>
> "Pete C." > wrote
> >> Now I just need to pick up the other pieces I want on sale.
> >
> > Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
> > their commercial kitchen supply area that are available both in non
> > stick coated and anodized version at similar price points in 2 packs.
>
> Have you ever seen an 8-quart enamel outer nonstick stock pot, at
> Sam's or elsewhere? I really want one like this, bigger than the usual
> 6-quart, but not aluminum. (I really like to brown the meat I braise
> for soup in the same pot I make the soup in, and nonstick is the best
> for this. But the 6-quart is too small for the amount of soup we need
> to make to be able to share with folks who do not cook but need
> fresh food.)

For larger than typical consumer pots, the restaurant supply places have
the best selection generally. Aluminum is the norm in the commercial
world, but a good supply house may have some other options. There is at
least one brand of the "turkey fryer" type cooking sets that is
stainless which might do the job for you as well as being useful for
other stuff.

>
> I
> > picked up a couple of the non stick ones to stock my camper and have
> > found them to be pretty decent. I've also become a fan of the Rubbermaid
> > Commercial square lexan food storage containers they carry, not terribly
> > cheap, but really nice for all the standard staple items.
>
> I use those pyrex dishes with the rubbery plastic lids. I'll have to check
> out
> what Rubbermaid is making these days.

These square containers are lexan / polycarbonate, with tight sealing PE
lids. They are marked in liters on one side and quarts on the other.
They stack and nest well to conserve storage space. Sam's has had them
in various lots in 8qt, 6qt, 4qt and 2qt sizes. They tend to be packaged
in threes for about $22. I even noted the same containers in a picture
in the CIA Baking and Pastry book. These containers are great for the
flour(s), sugar(s), pasta(s), rice(s) and other staples.

Stan Horwitz wrote:

> In article > ,
> "cybercat" > wrote:
>
>> I took everyone's word for it that cheap nonstick makes more sense than
>> expensive since the surface tends to deteriorate at the same rate in both.
>
> That hasn't been my experience. I find that middle of the road non-stick
> pans work best. Brands like Wearever are good. The cheap no-name brands
> wear out after just one or two uses and they don't conduct heat evenly.
> Spending gobs of money on a non-stick pan doesn't seem to buy anything
> more effective than moderate priced pans, so I go with the moderate
> priced ones.

I think the best values for most anything come not at the extremes of the
spectrum. One end provides crap. The other end provides good but too
much additional price for the name. In the middle is good but priced
without the designer name surcharge.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

On Jun 5, 11:44*am, "cybercat" > wrote:
> "Pete C." > wrote
>
> >> Now I just need to pick up the other pieces I want on sale.
>
> > Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
> > their commercial kitchen supply area that are available both in non
> > stick coated and anodized version at similar price points in 2 packs.
>
> Have you ever seen an 8-quart enamel outer nonstick stock pot, at
> Sam's or elsewhere? I really want one like this, bigger than the usual
> 6-quart, but not aluminum. (I really like to brown the meat I braise
> for soup in the same pot I make the soup in, and nonstick is the best

Cyber, I don't find non-stick good at all for browning - you can't get
it hot enough to get a good crispiness on it. And if it isn't hot
enough, the meat tends to steam instead of brown....

I have some Emeril stainless steel pans and pots, and they are
terrifically non-stick, just as they are (stainless steel).

N.

Nancy2 wrote on Thu, 5 Jun 2008 13:01:16 -0700 (PDT):

> On Jun 5, 11:44 am, "cybercat" > wrote:
>> "Pete C." > wrote
>>
> >>> Now I just need to pick up the other pieces I want on
> >>> sale.
>>
> >> Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum
> >> pans in their commercial kitchen supply area that are
> >> available both in non stick coated and anodized version at
> >> similar price points in 2 packs.
>>
>> Have you ever seen an 8-quart enamel outer nonstick stock
>> pot, at Sam's or elsewhere? I really want one like this,
>> bigger than the usual 6-quart, but not aluminum. (I really
>> like to brown the meat I braise for soup in the same pot I
>> make the soup in, and nonstick is the best

> Cyber, I don't find non-stick good at all for browning - you
> can't get it hot enough to get a good crispiness on it. And
> if it isn't hot enough, the meat tends to steam instead of
> brown....

> I have some Emeril stainless steel pans and pots, and they are
> terrifically non-stick, just as they are (stainless steel).

The essence of a real non-stick pot might be the ability to
make a lightly browned omelet without grease. The only thing
that I have that can do that is a microwave gadget and it
doesn't really brown. Most *new* nonstick skillets will pass the
omelet test but only for a few weeks even with scrupulous use of
wood or plastic utensils.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jun 5, 3:11 pm, "James Silverton" >
wrote:
> Nancy2 wrote on Thu, 5 Jun 2008 13:01:16 -0700 (PDT):
>
>
>
> > On Jun 5, 11:44 am, "cybercat" > wrote:
> >> "Pete C." > wrote
>
> > >>> Now I just need to pick up the other pieces I want on
> > >>> sale.
>
> > >> Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum
> > >> pans in their commercial kitchen supply area that are
> > >> available both in non stick coated and anodized version at
> > >> similar price points in 2 packs.
>
> >> Have you ever seen an 8-quart enamel outer nonstick stock
> >> pot, at Sam's or elsewhere? I really want one like this,
> >> bigger than the usual 6-quart, but not aluminum. (I really
> >> like to brown the meat I braise for soup in the same pot I
> >> make the soup in, and nonstick is the best
> > Cyber, I don't find non-stick good at all for browning - you
> > can't get it hot enough to get a good crispiness on it. And
> > if it isn't hot enough, the meat tends to steam instead of
> > brown....
> > I have some Emeril stainless steel pans and pots, and they are
> > terrifically non-stick, just as they are (stainless steel).
>
> The essence of a real non-stick pot might be the ability to
> make a lightly browned omelet without grease. The only thing
> that I have that can do that is a microwave gadget and it
> doesn't really brown. Most *new* nonstick skillets will pass the
> omelet test but only for a few weeks even with scrupulous use of
> wood or plastic utensils.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Heck, I always throw some oil or butter in my non-stick pans - I like
them mostly because they are so easy to clean. And I love lightly-
browned omelets ;-) A real chef would probably have nothing to do
with me .... (I like eggs "broken over hard," too. I cannot eat a
soft-boiled egg.)

N.

"Nancy2" > wrote in message
...
On Jun 5, 11:44 am, "cybercat" > wrote:
> "Pete C." > wrote
>
> >> Now I just need to pick up the other pieces I want on sale.
>
> > Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
> > their commercial kitchen supply area that are available both in non
> > stick coated and anodized version at similar price points in 2 packs.
>
> Have you ever seen an 8-quart enamel outer nonstick stock pot, at
> Sam's or elsewhere? I really want one like this, bigger than the usual
> 6-quart, but not aluminum. (I really like to brown the meat I braise
> for soup in the same pot I make the soup in, and nonstick is the best

>Cyber, I don't find non-stick good at all for browning - you can't get
>it hot enough to get a good crispiness on it. And if it isn't hot
>enough, the meat tends to steam instead of brown....

My T-fal did a great job, but they were flaking like crazy.

>I have some Emeril stainless steel pans and pots, and they are
>terrifically non-stick, just as they are (stainless steel).

Really?! I had no idea that stainless could be nonstick.

What I bought is an enamelware pot. I love it, but have no idea
if it will brown. If it won't. I will use my calphalon skillet.

I LOVE MY PRETTY NEW SHINY RED ENAMELWARE!!!!!!

hahahahaha

Sigh.

"Pete C." > wrote in message
...
>
> cybercat wrote:
>>
>> "Pete C." > wrote
>> >> Now I just need to pick up the other pieces I want on sale.
>> >
>> > Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
>> > their commercial kitchen supply area that are available both in non
>> > stick coated and anodized version at similar price points in 2 packs.
>>
>> Have you ever seen an 8-quart enamel outer nonstick stock pot, at
>> Sam's or elsewhere? I really want one like this, bigger than the usual
>> 6-quart, but not aluminum. (I really like to brown the meat I braise
>> for soup in the same pot I make the soup in, and nonstick is the best
>> for this. But the 6-quart is too small for the amount of soup we need
>> to make to be able to share with folks who do not cook but need
>> fresh food.)
>
> For larger than typical consumer pots, the restaurant supply places have
> the best selection generally. Aluminum is the norm in the commercial
> world, but a good supply house may have some other options. There is at
> least one brand of the "turkey fryer" type cooking sets that is
> stainless which might do the job for you as well as being useful for
> other stuff.
>
>>


PETE LOOK WHAT I FOUND!!

http://tinyurl.com/69sbew

On Thu, 5 Jun 2008 19:55:19 -0400, "cybercat" >
wrote:
>"Nancy2" > wrote in message

>
>>I have some Emeril stainless steel pans and pots, and they are
>>terrifically non-stick, just as they are (stainless steel).
>
>Really?! I had no idea that stainless could be nonstick.

My All-Clad, if used correctly, is virtually nonstick. Emerilware is
a version of All-Clad. When it comes time to washup, it is pretty
easy to clean. At most, a little bit of a soak will loosen anything.
At least this is my experience.

The thing that is not so hot with nonstick, is that one doesn't
produce a fond: it all sticks to whatever is being cooked. Hence,
when a pan is deglazed, there is no residual to add to the flavor, or
color, or whatever.

Christine

On Jun 5, 5:31*pm, Christine Dabney > wrote:
> ....
> The thing that is not so hot with nonstick, is that one doesn't
> produce a fond: it all sticks to whatever is being cooked. *Hence,
> when a pan is deglazed, there is no residual to add to the flavor, or
> color, or whatever. *
>
Correct. You can't get a proper browning and you can't make a good
pan sauce. I imagine millions of cooks, especially Americans, who try
some kind of saute recipe and don't know why it seems blah. The only
thing a nonstick pan is good for is frying eggs with minimal oil or
butter. -aem

"Christine Dabney" > wrote in message
...
> On Thu, 5 Jun 2008 19:55:19 -0400, "cybercat" >
> wrote:
>>"Nancy2" > wrote in message
>
>>
>>>I have some Emeril stainless steel pans and pots, and they are
>>>terrifically non-stick, just as they are (stainless steel).
>>
>>Really?! I had no idea that stainless could be nonstick.
>
> My All-Clad, if used correctly, is virtually nonstick. Emerilware is
> a version of All-Clad. When it comes time to washup, it is pretty
> easy to clean. At most, a little bit of a soak will loosen anything.
> At least this is my experience.

All-Clad is beautiful stuff, and expensive, too. It is probably what
I would buy if I were going to spend real money on a set. I had
thought Calphalon was what I wanted, but it is sp %$# HEAVY.
I appreciate the fact that you can scrub Calphalon with scouring
powder and it will last forever, but man, it's a workout heaving
that stuff around.

>
> The thing that is not so hot with nonstick, is that one doesn't
> produce a fond: it all sticks to whatever is being cooked. Hence,
> when a pan is deglazed, there is no residual to add to the flavor, or
> color, or whatever.

I can see this. I think I have been using non-stick that was so
damaged it really wasn't non-stick any more.

cybercat wrote:
>
> "Pete C." > wrote in message
> ...
> >
> > cybercat wrote:
> >>
> >> "Pete C." > wrote
> >> >> Now I just need to pick up the other pieces I want on sale.
> >> >
> >> > Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum pans in
> >> > their commercial kitchen supply area that are available both in non
> >> > stick coated and anodized version at similar price points in 2 packs.
> >>
> >> Have you ever seen an 8-quart enamel outer nonstick stock pot, at
> >> Sam's or elsewhere? I really want one like this, bigger than the usual
> >> 6-quart, but not aluminum. (I really like to brown the meat I braise
> >> for soup in the same pot I make the soup in, and nonstick is the best
> >> for this. But the 6-quart is too small for the amount of soup we need
> >> to make to be able to share with folks who do not cook but need
> >> fresh food.)
> >
> > For larger than typical consumer pots, the restaurant supply places have
> > the best selection generally. Aluminum is the norm in the commercial
> > world, but a good supply house may have some other options. There is at
> > least one brand of the "turkey fryer" type cooking sets that is
> > stainless which might do the job for you as well as being useful for
> > other stuff.
> >
> >>
>
> PETE LOOK WHAT I FOUND!!
>
> http://tinyurl.com/69sbew

Looks purty.

"Pete C." > wrote
>> >
>> >>
>>
>> PETE LOOK WHAT I FOUND!!
>>
>> http://tinyurl.com/69sbew
>
> Looks purty.

It is! And it is heavy and nice, a very glossy surface.

I have NO idea if it will brown, but it is so pretty I hardly care.

On Jun 5, 7:51 pm, "cybercat" > wrote:
> "Christine Dabney" > wrote in message
>
> ...
>
> > On Thu, 5 Jun 2008 19:55:19 -0400, "cybercat" >
> > wrote:
> >>"Nancy2" > wrote in message
>
> >>>I have some Emeril stainless steel pans and pots, and they are
> >>>terrifically non-stick, just as they are (stainless steel).
>
> >>Really?! I had no idea that stainless could be nonstick.
>
> > My All-Clad, if used correctly, is virtually nonstick. Emerilware is
> > a version of All-Clad. When it comes time to washup, it is pretty
> > easy to clean. At most, a little bit of a soak will loosen anything.
> > At least this is my experience.
>
> All-Clad is beautiful stuff, and expensive, too. It is probably what
> I would buy if I were going to spend real money on a set. I had
> thought Calphalon was what I wanted, but it is sp %$# HEAVY.
> I appreciate the fact that you can scrub Calphalon with scouring
> powder and it will last forever, but man, it's a workout heaving
> that stuff around.
>
>
>
> > The thing that is not so hot with nonstick, is that one doesn't
> > produce a fond: it all sticks to whatever is being cooked. Hence,
> > when a pan is deglazed, there is no residual to add to the flavor, or
> > color, or whatever.
>
> I can see this. I think I have been using non-stick that was so
> damaged it really wasn't non-stick any more.

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.

I bought a 10-piece set on Ebay (brand-new - someone's sales "reward,"
apparently, since it still had the gift card in it) for $125; this was
after I paid $150 for a set for my son from JCP. I love it, and so
does he.

(Son and wife managed to leave a nylon spatula in one of the saute
pans long enough for it to melt into the bottom of the pan. I used a
motorcycle cleaning product (advertised to remove tar from hot exhaust
pipes and the like) to remove it. It took forever and a lot of elbow
grease, but the cleaning compound (a paste) got every bit of it off.
The name of the product - I got it at the Harley-Davidson shop - is 5-
Star. I thought it was a miracle cleaner. ;-)

N.



N.

On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
wrote:

>On Jun 5, 5:31*pm, Christine Dabney > wrote:
>> ....
>> The thing that is not so hot with nonstick, is that one doesn't
>> produce a fond: it all sticks to whatever is being cooked. *Hence,
>> when a pan is deglazed, there is no residual to add to the flavor, or
>> color, or whatever. *
>>
>Correct. You can't get a proper browning and you can't make a good
>pan sauce. I imagine millions of cooks, especially Americans, who try
>some kind of saute recipe and don't know why it seems blah. The only
>thing a nonstick pan is good for is frying eggs with minimal oil or
>butter. -aem

i can't even abide non-stick for eggs. i'm not afraid of a little
butter. cleaning a stainless steel pan is not a big deal.

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
> wrote:
>
>>On Jun 5, 5:31 pm, Christine Dabney > wrote:
>>> ....
>>> The thing that is not so hot with nonstick, is that one doesn't
>>> produce a fond: it all sticks to whatever is being cooked. Hence,
>>> when a pan is deglazed, there is no residual to add to the flavor, or
>>> color, or whatever.
>>>
>>Correct. You can't get a proper browning and you can't make a good
>>pan sauce. I imagine millions of cooks, especially Americans, who try
>>some kind of saute recipe and don't know why it seems blah. The only
>>thing a nonstick pan is good for is frying eggs with minimal oil or
>>butter. -aem
>
> i can't even abide non-stick for eggs. i'm not afraid of a little
> butter. cleaning a stainless steel pan is not a big deal.
>

I absolutely HATE stainless steel, even in mixing bowls.

Everybody gets to be who they are.

"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 bought a 10-piece set on Ebay (brand-new - someone's sales "reward,"
> apparently, since it still had the gift card in it) for $125; this was
> after I paid $150 for a set for my son from JCP. I love it, and so
> does he.
>

An excellent price for a set you want. Since I began shopping for pots
and pans, I have looked at many sets, and the sizes are just not right
for me. I like the idea of choosing the sizes and shapes I want one
by one.

On Fri, 6 Jun 2008 13:03:24 -0400, "cybercat" >
wrote:


>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 think that is the key. While Revereware is okay, it certainly has
it's problems, as you mentioned.

I got All-Clad about 20 years ago, when I heard a local food authority
talk about it. I started with one piece and gradually added a piece
here and there. I was lucky that one of the stores in the SFBA had
it at a discount (the old Whole Earth Access, for those in the SFBA).
I was really impressed with it, hence my continued accumulation of it
over the years. I got it before it became so fashionable..

These pots are heavy and for me, cook like a dream. None of the
problems you mentioned with Revereware.

I do have a few other types of pots, mainly Le Crueset, and a few
Circulon pots which have their uses.

If you can afford it, try the Emerilware. Like Nancy said, it is made
by All-Clad for a fraction of the price. And that old adage is true
in this case, of you get what you pay for. I know some folks here are
really down on All-Clad, but I wager many of them have never tried to
cook with it, and haven't seen the difference in cooking. Those that
have used it will usually have a different opinion.

And yes, buying just what you need instead of a set is advice you will
here on rfc from tons of folks.

Christine

cybercat wrote:
>
> "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 bought a 10-piece set on Ebay (brand-new - someone's sales "reward,"
> > apparently, since it still had the gift card in it) for $125; this was
> > after I paid $150 for a set for my son from JCP. I love it, and so
> > does he.
> >
>
> An excellent price for a set you want. Since I began shopping for pots
> and pans, I have looked at many sets, and the sizes are just not right
> for me. I like the idea of choosing the sizes and shapes I want one
> by one.

If you like to buy good cookware individually, check out Homegoods, or a
Marshall's with a Homegoods section if there is one near you. Homegoods
gets a lot of good cosmetic defect cookware, like Calphalon and sells it
cheap. Stuff like a pan with a tiny flaw in the anodizing on the outside
or a barely detectable dent, for half of regular retail or less.

>
> 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.

Trust me, it is stainless like no stainless I have ever had, either.>
>
> > I bought a 10-piece set on Ebay (brand-new - someone's sales "reward,"
> > apparently, since it still had the gift card in it) for $125; this was
> > after I paid $150 for a set for my son from JCP. I love it, and so
> > does he.
>
> An excellent price for a set you want. Since I began shopping for pots
> and pans, I have looked at many sets, and the sizes are just not right
> for me. I like the idea of choosing the sizes and shapes I want one
> by one.

I bought the set for my son and realized I could easily use every
single piece (plus, the lids are clear, which I love) - so got one for
myself. Then I added that little 1-quart sauce pan from the
department store when they had a sale.

I have one Revereware pan - a double boiler. I couldn't possibly ever
use just the bottom unit for direct cooking - boiling water is all
it's good for. Awful, awful stuff. This dates to 1962 (wedding
present) - maybe it's improved since then, but I would never buy any.

N.

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.

In article >, artisan2
@ix.netcom.com says...
> On Fri, 6 Jun 2008 13:03:24 -0400, "cybercat" >
> wrote:
>
>
> >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 think that is the key. While Revereware is okay, it certainly has
> it's problems, as you mentioned.
>
> I got All-Clad about 20 years ago, when I heard a local food authority
> talk about it. I started with one piece and gradually added a piece
> here and there. I was lucky that one of the stores in the SFBA had
> it at a discount (the old Whole Earth Access, for those in the SFBA).
> I was really impressed with it, hence my continued accumulation of it
> over the years. I got it before it became so fashionable..
>
> These pots are heavy and for me, cook like a dream. None of the
> problems you mentioned with Revereware.
>
> I do have a few other types of pots, mainly Le Crueset, and a few
> Circulon pots which have their uses.
>
> If you can afford it, try the Emerilware. Like Nancy said, it is made
> by All-Clad for a fraction of the price. And that old adage is true
> in this case, of you get what you pay for. I know some folks here are
> really down on All-Clad, but I wager many of them have never tried to
> cook with it, and haven't seen the difference in cooking. Those that
> have used it will usually have a different opinion.
>
> And yes, buying just what you need instead of a set is advice you will
> here on rfc from tons of folks.
>
> Christine
>
>

The best thing you can do is hit a restaurant supply vendor. Prices are
fairly decent and the pans are all nicely built.

I got a 12" non-stick fry pan for < $50. It's heavy dute, very thick
aluminum and a non-stick coating that can stand up to abuse.

The uncoated stainless steel pans were about $25. I have to go back and
get a couple.

"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!

On Fri, 6 Jun 2008 12:54:48 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
>> wrote:
>>
>>>On Jun 5, 5:31 pm, Christine Dabney > wrote:
>>>> ....
>>>> The thing that is not so hot with nonstick, is that one doesn't
>>>> produce a fond: it all sticks to whatever is being cooked. Hence,
>>>> when a pan is deglazed, there is no residual to add to the flavor, or
>>>> color, or whatever.
>>>>
>>>Correct. You can't get a proper browning and you can't make a good
>>>pan sauce. I imagine millions of cooks, especially Americans, who try
>>>some kind of saute recipe and don't know why it seems blah. The only
>>>thing a nonstick pan is good for is frying eggs with minimal oil or
>>>butter. -aem
>>
>> i can't even abide non-stick for eggs. i'm not afraid of a little
>> butter. cleaning a stainless steel pan is not a big deal.
>>
>
>I absolutely HATE stainless steel, even in mixing bowls.
>
>Everybody gets to be who they are.
>

i don't like steel bowls either, so there you are.

your pal,
blake

"blake murphy" > wrote in message
...
> On Fri, 6 Jun 2008 12:54:48 -0400, "cybercat" >
> wrote:
>
>>
>>"blake murphy" > wrote in message
. ..
>>> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
>>> wrote:
>>>
>>>>On Jun 5, 5:31 pm, Christine Dabney > wrote:
>>>>> ....
>>>>> The thing that is not so hot with nonstick, is that one doesn't
>>>>> produce a fond: it all sticks to whatever is being cooked. Hence,
>>>>> when a pan is deglazed, there is no residual to add to the flavor, or
>>>>> color, or whatever.
>>>>>
>>>>Correct. You can't get a proper browning and you can't make a good
>>>>pan sauce. I imagine millions of cooks, especially Americans, who try
>>>>some kind of saute recipe and don't know why it seems blah. The only
>>>>thing a nonstick pan is good for is frying eggs with minimal oil or
>>>>butter. -aem
>>>
>>> i can't even abide non-stick for eggs. i'm not afraid of a little
>>> butter. cleaning a stainless steel pan is not a big deal.
>>>
>>
>>I absolutely HATE stainless steel, even in mixing bowls.
>>
>>Everybody gets to be who they are.
>>
>
> i don't like steel bowls either, so there you are.
>

Then maybe I be you fwend also.

:

On Sat, 7 Jun 2008 21:50:39 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Fri, 6 Jun 2008 12:54:48 -0400, "cybercat" >
>> wrote:
>>
>>>
>>>"blake murphy" > wrote in message
...
>>>> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
>>>> wrote:
>>>>
>>>>>On Jun 5, 5:31 pm, Christine Dabney > wrote:
>>>>>> ....
>>>>>> The thing that is not so hot with nonstick, is that one doesn't
>>>>>> produce a fond: it all sticks to whatever is being cooked. Hence,
>>>>>> when a pan is deglazed, there is no residual to add to the flavor, or
>>>>>> color, or whatever.
>>>>>>
>>>>>Correct. You can't get a proper browning and you can't make a good
>>>>>pan sauce. I imagine millions of cooks, especially Americans, who try
>>>>>some kind of saute recipe and don't know why it seems blah. The only
>>>>>thing a nonstick pan is good for is frying eggs with minimal oil or
>>>>>butter. -aem
>>>>
>>>> i can't even abide non-stick for eggs. i'm not afraid of a little
>>>> butter. cleaning a stainless steel pan is not a big deal.
>>>>
>>>
>>>I absolutely HATE stainless steel, even in mixing bowls.
>>>
>>>Everybody gets to be who they are.
>>>
>>
>> i don't like steel bowls either, so there you are.
>>
>
>Then maybe I be you fwend also.
>

Hey, *I* like steel bowls.....



--
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remove the smile first

"sf" <.> wrote in message ...
> On Sat, 7 Jun 2008 21:50:39 -0400, "cybercat" >
> wrote:
>
>>
>>"blake murphy" > wrote in message
. ..
>>> On Fri, 6 Jun 2008 12:54:48 -0400, "cybercat" >
>>> wrote:
>>>
>>>>
>>>>"blake murphy" > wrote in message
m...
>>>>> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
>>>>> wrote:
>>>>>
>>>>>>On Jun 5, 5:31 pm, Christine Dabney > wrote:
>>>>>>> ....
>>>>>>> The thing that is not so hot with nonstick, is that one doesn't
>>>>>>> produce a fond: it all sticks to whatever is being cooked. Hence,
>>>>>>> when a pan is deglazed, there is no residual to add to the flavor,
>>>>>>> or
>>>>>>> color, or whatever.
>>>>>>>
>>>>>>Correct. You can't get a proper browning and you can't make a good
>>>>>>pan sauce. I imagine millions of cooks, especially Americans, who try
>>>>>>some kind of saute recipe and don't know why it seems blah. The only
>>>>>>thing a nonstick pan is good for is frying eggs with minimal oil or
>>>>>>butter. -aem
>>>>>
>>>>> i can't even abide non-stick for eggs. i'm not afraid of a little
>>>>> butter. cleaning a stainless steel pan is not a big deal.
>>>>>
>>>>
>>>>I absolutely HATE stainless steel, even in mixing bowls.
>>>>
>>>>Everybody gets to be who they are.
>>>>
>>>
>>> i don't like steel bowls either, so there you are.
>>>
>>
>>Then maybe I be you fwend also.
>>
>
> Hey, *I* like steel bowls.....
>

^ ^
~ ~
vwv *hissssssss*