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This is a very interesting and informative thread.
Like others here, I've moved away from sets, which always include pieces I seldom or never use. Instead, I get odd pots and pans.
I'm careful about what I get rid of, though. The quality isn't the same. I was going to replace three decades-old Farberware stock pots until I did some research. It seems the lid handles are coming off, and some have reported that, for example, the circumference of the 8 qt pot is less than the old ones. So, due to my wrist issues, I had my husband use some of his crazy strength to clean my 3 pans and they look great (except for the bottom).
And I know that some of the pans I've purchased recently must have been made in China, even though I can't find the info on the pan or packaging--or online. So far, I've been lucky, though. That makes me happy, because some of the pots/pans are unusual. I love my odd pieces!
If you have stainless steel pots with crud on the outside, flip them over and spray with oven cleaner. Will rinse or wipe clean.
If you have stainless steel pots with crud on the outside, flip them over and spray with oven cleaner. Will rinse or wipe clean.
The bottoms look more discolored. DH did a pretty good job scrubbing lol. The oven cleaner might be helpful for the insides in the future; I'll pick some up.
If you used your pan for frying hamburgers, the non-stick will last about six months. Regardless of brand of the pan, name of the non-stick coating, etc.
High temperatures ruin EVERY non-stick pan. Without exception.
So that's what happened to my little pan I use for eggs. I sauteed a chicken breast in it a few times and now it sticks really bad with eggs. Guess I need another one.
I have found these to be very durable. If you are expecting food to just slide around without loosening first, like on the "as seen on tv" commercials, then these are not the pans for you. But they clean up very easily and are quite scratch resistant so tool material is less of a factor.
Some well known, trustworthy chef, I forget who, gave the advice to not spend a lot on non-stick because the non-stick property does not last even if treated with kid gloves.
His advice was to buy something decent quality, but bargain priced, and replace it after it fails or gets scratched.
I use a stainless steel fry pan. It works well, and as long as I oil it well, nothing sticks. Better than those bits of teflon finding their way into the tummy.
Always hand-wash pans - don't use a Brillo pad! (unless you have the one they used to sell that were safe for non-stick - but I think they are gone. otherwise use a dish cloth and/or a one of those plastic type pads) - also, don't put your good knives in the dishwasher (or, IMO plastic anything) - it's not hard to hand wash these things.
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