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sportsnut
Citizen
Username: Sportsnut
Post Number: 2380
Registered: 10-2001
| | Posted on Friday, April 14, 2006 - 10:39 am: | 
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Likes/dislikes - We purchased a non-stick Calphalon set a number of years ago and we were not overly impressed for the money. It is very heavy and the non-stick surface lost its non-stickyness (?). We're in the market for all new cookware and were considering the All-Clad stainless but are worried that its not worth the money.
Any opinions. Is all the hype surrounding cookware just that? Can we get a set of everyday pots and pans that will hold up at half the price?
Thanks, |
Soparents
Citizen
Username: Soparents
Post Number: 151
Registered: 5-2005
| | Posted on Friday, April 14, 2006 - 10:51 am: |
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Cookware is the bane of of my life..... I have gone through Le Crueset and hated it as it was so heavy and a devil to clean, although others love it, I have tried calphalon and also not impressed. I am currently working on two sets, one is italian and the name escapes me, which is ok as I wouldn't recommend them anyway, and Tefal which is not bad but also not blowing me away either .... A lot of them say you can put in the dishwasher but do not "recommend" you do that, which is a kind of cop-out as they know you shouldn't do it but don't want you to buy something else!
My Mum and also my Mum in law both swear by stainless steel, they say if you soak them immediately after using, all the crud and stuff comes off without a problem. They both say to get the copper coated bottom style. I think after years of telling them that I know better, I will finally take their advice and buy stainless steel.....
Some people swear by the expensive ones, but like you I am left asking what am I really paying for.. I will probanly select the middle of the road price unless someone convinces me differently. |
greenetree
Supporter
Username: Greenetree
Post Number: 7235
Registered: 5-2001
| | Posted on Friday, April 14, 2006 - 10:56 am: |
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You've done it now....
TS can wax poetic about cookware for days. And days and days...
Anyway, buying sets is not a good idea, because you need different things. You want non-stick for eggs and such. You don't want non-stick for sauces or anything that you need to reduce or cook down to bits so the you can deglaze & make sauces, etc. Heavy is actually good. Cast iron is making a big come back and is a lot easier to maintain than when our grandmothers used it.
We buy pieces of open stock. We have a few pieces of anondized (sp?) Calphalon and All-clad, mostly purchased on sale. Stainless steel is great for sauces & sauteeing. Costco actually had a great basic set of heavy-duty stainless last year. A lot of the "famous" manufacturers make euqipment to be sold under other names, so you can get good quality.
Look for bolted handles (not screws), heavy bottoms, well-fitting lids and stay-cool handles. |
brusin2
Citizen
Username: Brusin2
Post Number: 43
Registered: 6-2003
| | Posted on Friday, April 14, 2006 - 11:35 am: |
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All-Clad is definitely worth the money. Heats up evenly and clean-up is a breeze because I actually don't burn stuff as much when i use it!  I use the dutch oven at least twice a week -- great for braising and for big pasta dishes. Clean up is easy -- anything stubborn comes off with a little Barkeeper's Friend. |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13636
Registered: 1-2003
| | Posted on Friday, April 14, 2006 - 12:09 pm: |
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There are lots of good pots out there. Go to BB&B. Or for some fun, visit Zabar's at 80th St and Broadway in New York. Their prices are excellent.
Don't dismiss the idea of cast iron. It's cheap so something must be wrong with it, right? No. Well, the maintenance takes a little more time, but I love my cast iron skillet and plan to buy some more cast iron cookware. Plus, it adds iron to your diet.
Heavy pots may be annoying, but I think they're worth it, whether you buy high end or low end.
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eliz
Supporter
Username: Eliz
Post Number: 1391
Registered: 5-2001
| | Posted on Friday, April 14, 2006 - 12:47 pm: |
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A great place to get pots and pans is Home Goods on 22 - it's hit or miss about what they have but they have great quality/brands and you really can't beat the price. Look carefully at the pieces before you buy a set to make sure you will really use all the pieces. I still have the same set of Lagostina pots/pans that I got as a gift when I got my first apartment in 1986 ... I use them everyday - stainless steel with copper bottoms and they are in amazing shape. |
SlowDog
Citizen
Username: Bca
Post Number: 61
Registered: 10-2002
| | Posted on Friday, April 14, 2006 - 1:00 pm: |
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We are very happy with our Kitchen Aid 5 ply stainless. Heats exceptionally well and clean-up is easy. Bon Ami will get anything off of stainless (so will Barkeeper's Friend/Mate?) without scratching. Although its easier, you don't really need nonstick if you know how to use stainless. Chose Kitchen Aid because it is the same quality as All Clad and costs less (we also thought it better looking). Analon (owned by Kitchen Aid) makes a clad stainless for 1/3 of the price, which is great bang for the buck. We just didn't like the rubber grips in the handles. Good luck. |
Kibbegirl
Citizen
Username: Kibbegirl
Post Number: 495
Registered: 5-2003
| | Posted on Friday, April 14, 2006 - 1:01 pm: |
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We too use Calphalon and I have to agree with you, Sportsnut. It's hit or miss, depending what you are cooking. My Mom is the Queen of QVC, and last Christmas, sent us a set of cook's essential from one of the QVC specials. Mr. Kibbegirl fancies himself a chef and poo-poo'ed the cook's. As I started using them, I realized they are pretty darn good. They cook evenly, are non stick, easy to clean (I'm in the habit of hand washing all my Calphalon, so I do the same with cook's, although my Mom says to toss them in the dishwasher). I love them! Mr. Kibbegirl still isn't sold, but I am! |
Dego Diva
Citizen
Username: Fmingione
Post Number: 715
Registered: 12-2003
| | Posted on Friday, April 14, 2006 - 1:05 pm: |
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I absolutely adore my stainless steel Al-Clad, and for me there is no going back. These, along with my Global knives, completely changed the way I cook, and it's truly a joy now. I love the way the surface heats up evenly, always gives the perfect sear, and the worst mess I can make of a the pan is easily cleaned up with Barkeeper's Friend. I also have some of the non-stick ones, which I've have for about 5 years now. Not one nick on the surfaces, and they still work perfectly.
To me, Al-Clad is worth the money. If you wnat to try a few out with not as big of an investment, in Flemington, there's a "second's" outlet. Just do a Google search for "Al-Clad outlet Flemington". Most of the imperfections are cosmetic, and you can get some really good deals. Don't buy a set or too many at one time - use a few for a while, and you'll come to know which type of pot or pan you really need to have next.
Happy cooking! |
greenetree
Supporter
Username: Greenetree
Post Number: 7240
Registered: 5-2001
| | Posted on Friday, April 14, 2006 - 1:05 pm: |
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Kibbe - same here. My mom sent some CE pieces and they cook very nicely. I am forbidden to put cookware of any sort in the dishwasher, tho.
RE: your mom being the Queen of QVC... I dunno 'bout that. My mother truly frightens me sometimes..... |
Alleygater
Citizen
Username: Alleygater
Post Number: 1734
Registered: 10-2004
| | Posted on Friday, April 14, 2006 - 1:49 pm: |
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All-Clad baby. And it's totally fine in the dishwasher. You never need to be prissy with it, and oddly enough, the handles stay cool when cooking on the range.
I would suggest that if you buy the non-stick All-Clad that you baby it (like you would with any brand). Don't ever heat it for long with nothing cooking in it. Don't use metal utensils when cooking (eg. never use a metal fork in it). And when you wash it, be gentle, never use anything that might scratch the surface (eg. I only use the soft side of a sponge and soaking, never the scratchy side of the sponge). These rules apply to ALL non-stick cookware though regardless of the brand. |
amandacat
Citizen
Username: Amandacat
Post Number: 1097
Registered: 8-2001
| | Posted on Friday, April 14, 2006 - 2:15 pm: |
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We also love our All-Clads, but ours are mostly from the "limited" line, or whatever they call the pots that are black-ish on the outside and stainless on the inside. Everything everyone before me said about even heating and easy cleaning is absolutely true, they really are a pleasure to cook with; even heating up a can of soup is a joy with these babies! For non-stick pans we buy cheap ones from Target, and just replace them every few years when the teflon inevitably starts flaking. |
sportsnut
Citizen
Username: Sportsnut
Post Number: 2381
Registered: 10-2001
| | Posted on Friday, April 14, 2006 - 2:29 pm: |
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My wife will be very happy with all of the positive comments on the All-Clad stainless sets. We have one All-Clad frying pan that we bought on sale at BB&B and it has held up wonderfully. Every non-stick Calphalon that we've owned has deteriorated, probably more due to poor maintenance on our part. We never put them in the dishwasher because we didn't have a dishwasher. Its looking like the way to go is the stainless steel then pick up some moderately priced non-stick frying pans. |
Kibbegirl
Citizen
Username: Kibbegirl
Post Number: 496
Registered: 5-2003
| | Posted on Friday, April 14, 2006 - 2:55 pm: |
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My mom-in-law purchased a Calphalon fry pan and a small pot for us from Home Goods. I noticed that these two pieces weren't as nice over time as the Calphalon we paid full price. Has anyone else had quality problems with Calphalon, All-Clad at "discount" places. |
C Bataille
Citizen
Username: Nakaille
Post Number: 2557
Registered: 5-2001
| | Posted on Friday, April 14, 2006 - 3:03 pm: |
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We have friends who swear by Anolon and have even had a piece replaced free when a handle broke or something. (Lifetime warranty, no questions.) And they are serious cooks.
I've never understood how metal handles could not heat up. Can anyone explain it to me? And how do you know which will and which won't? It has stopped me from buying many a nice pan or set. We picked up a non-stick at a Costco special, Ameriware Professional, Commercial Grade (couldn't persuade the spouse we needed the $400 set.) It's great! (Might have to sneak back sometime when we've got some spare cash....shhh, don't tell. Well, it's only available twice a year in each store anyway and we're still within the first year of use.) |
Alleygater
Citizen
Username: Alleygater
Post Number: 1740
Registered: 10-2004
| | Posted on Friday, April 14, 2006 - 3:13 pm: |
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No, All-Clad doesn't have different product lines of differing quality. They are all great, so it's safe to buy them at the outlets.
The difference between the cheap and the expensive All-Clad is just the finish. The bright stainless uncoated finish shows dirt more than the more expensive "limited" line which is brownish colored with a slick coated finish. We have both styles and they cook the same in EVERY WAY. The main difference is the clean up. The insides of both styles are the same. It's only the outsides which are different. I use Barkeepers Friend to clean the pots which works EXCELLENTLY (but you should wear gloves when using it -- I don't 'cause I'm stupid) on REALLY BADLY STAINED pots. So I don't feel the need to pay a premium to have darker colored exteriored pots that hide the stains more.
Sportsnut: You can buy cheapy non-stick pans but if you are like our household, you will get used to using good pans (for all of the benefits everyone mentioned here) and will feel that it's worth the extra cash to buy the All-Clad ones. If you just take good care of them (essentially just don't scratch them), they seem to last longer than the cheaper ones, because I think the surface is thicker (but I could be making that up). Point being, you get your extra monies worth out of them.
C Bat: I don't know how you tell which handles heat up. But what is odd about All-Clad is that even though the handles are made of the same metal materials as the pans themselves they stay cool on the range. It's just good design or something. Having said that, if you put the pans in the oven one of the best aspects of all-metal pans the handles will be JUST as hot as the rest of the pan. I guess that's just common sense though. Right? |
greenetree
Supporter
Username: Greenetree
Post Number: 7242
Registered: 5-2001
| | Posted on Friday, April 14, 2006 - 3:23 pm: |
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That's what TS bought, the Ameriware. They cook like great pro ware. Heat evenly, heavy duty, etc., etc.
We have a million pans. I agree that I like the All-Clad ones the best.
Kibbe- Calphalon makes a more affordable open-stock line called "Calphalon One", which sells in places like BB&B. That's probably what you have. We have the small non-stick frying pan. It's heavier than the ones at Target, etc., but not so expensive that we'll feel bad when it has to go. It is used strictly for eggs.
I think I tried to make grilled cheese in it once and TS melted down. There are also certain knives that I'm not allowed to touch. I have my own, like My First Knife. When I feel really rebellious, I will chop an onion (which I have been told I don't do properly) with one of the verboten chef's knives.
Sorry for the thread drift. It's just hard to live with a Kitchen Nazi. |
Brick Pig
Citizen
Username: Brick_pig
Post Number: 59
Registered: 6-2004
| | Posted on Friday, April 14, 2006 - 5:20 pm: |
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About seven years ago, I bought a whole set of ScanPan non-stick pots and pans. I went way overbudget, and I would do it again today without a second thought. They are without doubt the best pots and pans I've ever used -- I'll never buy anything else. (Well, except for cast iron, which I use for cornbread and that type of thing.) Unlike what greenetree says above, the ScanPan Classic (which is what it is called these days, as they now offer more than one line) has a non-stick surface, but it is not at all slick, and it DOES allow for reducing, deglazing, carmelizing, etc.
Over time, the one pan I use most often -- nearly every day -- has lost a bit of it's non-stick properties, but it is still very very easy to clean. So easy that I have not seen fit to take advantage of the lifetime guarantee that would replace it for me.
It is heavy, but as others have pointed out, that's actually a plus for cookware.
Anyway, there's lots of great cookware out there, and lots of good choices, but I can't say enough good things about ScanPan. |
Alleygater
Citizen
Username: Alleygater
Post Number: 1747
Registered: 10-2004
| | Posted on Friday, April 14, 2006 - 11:07 pm: |
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Please remember that it is toxic to cook with a seriously scratched up non-stick pan. When the surface is scratched the heat begins to cook the material that binds the non-stick stuff to the metal and releases (no lie) formaldehide which you breath in. Similarly you damage your non-stick pans when you leave them on a heat for any prolonged amounts of time with nothing in the pan. |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13668
Registered: 1-2003
| | Posted on Saturday, April 15, 2006 - 12:35 am: |
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Alleygater, googling that story finds more debunking of it as myth than anything else. To be safe, we threw out our old cheapo teflon pan, but I wasn't really afraid of it.
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doulamomma
Citizen
Username: Doulamomma
Post Number: 1355
Registered: 3-2002
| | Posted on Saturday, April 15, 2006 - 9:09 am: |
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Broadway Panhandler is a good place for open stock...names & no-name but high quality. https://www.broadwaypanhandler.com/broadway/
A friend has the Costco stainless that Greentree mentioned above & he loves them. |
Pdg
Citizen
Username: Pdg
Post Number: 861
Registered: 5-2004
| | Posted on Saturday, April 15, 2006 - 9:59 am: |
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Love, love, love my All-Clad cookware!
I have 3 sizes of non-stick pans for frying, and the rest is the regular stainless, which is awesome b/c it goes in the DW and comes out sparkling (I'm sure using Glass Magic in the DW helps). (non-stick can NOT go in DW!) I think it is most economical to buy in a set initially, and then add to it with single items as you find a need. Save one of your BB&B coupons for 20% off and use it to buy a set. I think I bought my first set at a Bloomingdale's sale.
To prolong the life of your non-stick investment, always use heat-resistant rubber spatulas or wooden spoons to cook. Never wash in DW and never, ever, ever stack anything in it! Not another pan, not a utensil, nothing. (If you must stack, try stacking a larger pan on top of a smaller pan so they don't scrape the inside. To help remind others not to stack the nonstick pans, store them upside down.)
BTW, I have been burned when holding my supposed stay-cool handles on my All Clad pots. The entire handle doesn't stay cool and they can get extremely hot the closer the handle is to the actual pot - you have to hold them closer to the end, which is not hard to get used to, just don't count on the coolness and grab anywhere you want.
I believe quality pans are a great asset in good cooking. When visiting my "hates to cook" sister, I've had miserable luck preparing good meals due to her thin crap cookware (and her dull, useless knives! I also highly recommend investing in a set of Cutco knives and their scissors can't be beat.) |
anotherkittie
Citizen
Username: Anotherkittie
Post Number: 1
Registered: 4-2006
| | Posted on Saturday, April 15, 2006 - 10:15 am: |
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All Clad stainless steel is fantastic. I also like Le Creuset but not as everyday cookware. I use it for soups, etc. If you like to cook, you should invest in nice cookware. Not necessary to have non stick. The All Clad is easy to clean. |
Alleygater
Citizen
Username: Alleygater
Post Number: 1751
Registered: 10-2004
| | Posted on Saturday, April 15, 2006 - 12:16 pm: |
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Tom, the wiki talks about the dangers of Teflon.
Safety:
While Teflon itself is chemically inert and non-toxic, Teflon begins to deteriorate after the temperature of cookware reaches about 500 °F (260 °C), and begins to significantly decompose above 660 °F (350 °C). These degradation products can be lethal to birds, and can cause flu-like symptoms in humans. By comparison, cooking fats, oils and butter will begin to scorch and smoke at about 392 °F (200 °C), and meat is usually fried between 400–450 °F (200–230 °C), but empty cookware can exceed this temperature if left unattended on a hot burner. Inhalation of this byproduct can lead to hallucinations and in rare cases a 'high'. [1] Over the 40 years non-stick cookware has been in widespread use, there is only one published case of a minor, short-lasting health effect linked to overheating non-stick cookware.[2]
The EPA's scientific advisory board found in 2005 that perfluorooctanoic acid (PFOA), a chemical compound used to make Teflon, is a "likely carcinogen." This finding was part of a draft report [3] that has yet to be made final. DuPont settled for $300 million in 2004 a lawsuit filed by residents near its manufacturing plant in Ohio and West Virginia based on groundwater pollution from this chemical. Currently this chemical is not regulated by the EPA.
In January 2006, DuPont, the only company that manufactures PFOA in the US, has agreed to eliminate releases of the chemical from its manufacturing plants by 2015, but did not commit to completely phasing out its use of the chemical. This agreement is said to apply to not only Teflon used in cookware but in other products such as food packaging, clothing and carpeting. DuPont also stated that it cannot produce Teflon without the use of the chemical PFOA, although it is looking for a substitute.
It is noteworthy that PFOA is not part of the finished product of nonstick cookware or bakeware. It is only used during the manufacture of the product and only a trace amount of PFOA remains after the curing process. There should be no measurable amount of PFOA on a finished pan, provided that it has been properly cured.
Also there is TONS of articles about Teflon here:
http://www.mindfully.org/Plastic/Teflon/teflon.htm |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13670
Registered: 1-2003
| | Posted on Saturday, April 15, 2006 - 7:41 pm: |
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Thank you, Alleygater. It doesn't last long, either, so why bother?
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Alleygater
Citizen
Username: Alleygater
Post Number: 1753
Registered: 10-2004
| | Posted on Sunday, April 16, 2006 - 9:09 pm: |
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I bothered because I wanted to see if what you said was true. I didn't want to be spreading misinformation. As it turned out, there was validity to my story. |
kmk
Supporter
Username: Kmk
Post Number: 1180
Registered: 5-2001
| | Posted on Sunday, April 16, 2006 - 9:18 pm: |
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I Love my All-Clad LTD series!
I have 2 frypans and 2 saucepans. I even sprang for a double boiler insert this year...
BTW: I also love my Le Creuset despite it's weight...we have 2 ovals and 2 rounds. We just threw away 2 no-name stock pot/sauce pans from my husband's grandmother! She had handed them down to his mother who had handed them down to us. They were porcelain on steel and they lasted almost 40 years..
I don't hesitate a moment with buying good quality cookware - I anticipate that I will live with it for the rest of my life! |
Lixouri
Citizen
Username: Lixouri
Post Number: 16
Registered: 9-2004
| | Posted on Tuesday, April 18, 2006 - 10:56 pm: |
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All-Clad, All-Clad, All-Clad. And yes, there is no going back. It just blows everything else out of the water. |
swato
Citizen
Username: Swato
Post Number: 172
Registered: 5-2001
| | Posted on Wednesday, April 19, 2006 - 8:29 am: |
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I purchased a Carico set about 16 years ago and I had to replace one handle that broke when I drop a pot. They are great and still look good. Heres what Consumer Reports has to say about cookware,
http://www.consumerreports.org/cro/home-garden/cooking-cleaning/cookware-1205/ra tings.htm |
Camnol
Citizen
Username: Camnol
Post Number: 303
Registered: 3-2005
| | Posted on Wednesday, April 19, 2006 - 3:52 pm: |
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I love my All-Clad pots. I buy them at the Cookware N More outlet in Flemington.
http://www.cookwarenmore.com/
You can order on-line, but I prefer to go through the boxes myself. The pots usually have a minor scratch, but nothing major. I'm pretty hard on my pots, so I don't mind a few scratches and I save a lot of money. It's an easy drive to the outlet. The ladies who work there are very helpful. |
Darren Say Grrrrrrrr
Citizen
Username: Darrensager
Post Number: 380
Registered: 11-2001
| | Posted on Wednesday, April 19, 2006 - 4:01 pm: |
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Another cheer for All-Clad LTD. I also purchased mine at Cookware N More and up at the Williams Sonoma outlet at Woodbury Commons.
Also make sure your home is not without Bar Keepers Friend as others posted. It keeps them looking like you just purchased them. |
BGS
Supporter
Username: Bgs
Post Number: 944
Registered: 10-2003
| | Posted on Wednesday, April 19, 2006 - 5:23 pm: |
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Boy must I be old fashioned!!! I love my Revereware from my Mom and the Farberware that I got as a shower present 28 years ago! I love my cast iron for certain dishes and my LeCruset for stews and soups.... |
mjc
Citizen
Username: Mjc
Post Number: 1091
Registered: 10-2004
| | Posted on Friday, April 21, 2006 - 2:55 pm: |
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BGS, we must be old-fashioned together. I read all the way down the thread to put in my 2 cents for stainless/copper Revere saucepans, cast iron frying pan/dutch oven/griddle, and one nonstick saute for eggs. Some "new," some bought used in college (not recent!), and one from mother-in-law. All a fraction of the price of many other kinds and a pleasure to use. |
Lou
Citizen
Username: Flf
Post Number: 117
Registered: 8-2005
| | Posted on Friday, April 21, 2006 - 3:22 pm: |
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I love my All-Clad colection too! Such great quality! |
ReallyTrying
Citizen
Username: Reallytrying
Post Number: 719
Registered: 1-2003
| | Posted on Friday, April 21, 2006 - 11:06 pm: |
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A few months ago, I treated myself to a set of Anolon Advanced, and absolutely love it. |
CFA
Citizen
Username: Cfa
Post Number: 1627
Registered: 5-2001
| | Posted on Saturday, April 22, 2006 - 5:41 am: |
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I have been using Belgique (sold at Macy's) for the past 10 years and it is fantastic. It looks just as good as the day I brought it home. I love to cook and cook ALOT and I have NEVER been disappointed. I, like Greenetree, buy open stock on sale. This way you get the exact the size(s) you need. It truly is a great value. |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 109
Registered: 11-2004
| | Posted on Sunday, April 23, 2006 - 12:06 pm: |
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We love our All-Clad cookware. The very best prices, overall, I have ever seen for cookware is at Zabar's. Much cheaper than outlets and places like Broadway Panhandler. |
bella
Citizen
Username: Bella
Post Number: 579
Registered: 7-2001
| | Posted on Sunday, April 23, 2006 - 12:25 pm: |
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I second the Scan Pan recommendation. It's a dream to cook with. (Unfortunately, my mother had a set, not me.  )
I just consulted my most recent copy of Cook's Illustrated; they rated traditonal skillets this month (no Scan Pan was tested)and the All-Clad and Viking toped the list at the "favorite pans." Coming in behind as the "best buys" were Calphalon and Farberware. |
optimyst
Citizen
Username: Optimyst
Post Number: 150
Registered: 6-2001
| | Posted on Sunday, April 23, 2006 - 4:54 pm: |
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These are all good recommendations.
I kind of like the look of see-through glass lids though .. any comment ? |
C Bataille
Citizen
Username: Nakaille
Post Number: 2569
Registered: 5-2001
| | Posted on Sunday, April 23, 2006 - 8:52 pm: |
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They fog up during the cooking and you can't really see much anyway. |
shasta
Citizen
Username: Shashalagoumba
Post Number: 75
Registered: 7-2005
| | Posted on Monday, April 24, 2006 - 12:57 am: |
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I love, love, love my stainless steel ALL CLAD. Nice, even cooking and clean-up, ever in the dishwasher. For the unsightly spots and stains, Barkeepers Friend is the best! Incredibly easy. I gave all of my Caphalon cookware to my college aged son as as starter. I'm sure he'll eventually convert to ALL CLAD, so he had a good start. |
sportsnut
Citizen
Username: Sportsnut
Post Number: 2384
Registered: 10-2001
| | Posted on Monday, April 24, 2006 - 10:01 am: |
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After trying to convince my wife that All-Clad was the way to go we ultimately settled for a set of Calphalon Tri-ply stainless. It was those darned glass tops. Purchased a bottle of Barkeeper's Friend and we should be all set. We did what others suggested and that is we purchased a set of stainless pots and pans then picked up a few cheaper non-stick type fryers for eggs and stuff. My wife had purchased an All-Clad nonstick griddle for me a couple of years ago that I love to use to make pancakes/french toast so we needed just a couple of smaller frying pans.
Thanks for all the suggestions. |
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