My Mom has her Revere cookware-and it has to be 50years old as well-she still uses it.
Cookware
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polkanut
Well-known member
My wife and I inherited her Mom's Rena-Ware, bought around 1950, some vintage Revere Ware, also same age, and a couple of T-Fal frying pans. We also have a 5qt. dutch oven from Sears. The Rena-Ware is 18gauge stainless steel, and heats so evenly. You can still buy it, just go to renaware.com. Before inherting this cookware we had some Regal-ware, not the greatest stuff in the world, trust me!
perc-o-prince
Well-known member
I for one am pretty tired or being treated as if I am
This made me laugh at the memory of my parents at a Hog (Harley Owners Group)show/meeting. My parents were "showing" one of their customized Harleys and it was getting a LOT of attention. A couple of newbies(guys) came up and started asking my dad a lot of questions about the customization of his bike. All the while their body language was excluding my mother from the conversation (they turnd their backs to her). My mom is only 5'4" and quite shy so she didn't say anything until my dad proudly said to these men...."You'll have to direct all of your questions to my WIFE. It's HER motorcycle and SHE did all the custom work herself!" Boy were these men shocked and a little put off! A WOMAN...build a bike?
Oh yeah...Her bike took first place in several categories! GO MOM!!!!
Just thought I would share a cute story to commiserate.
This made me laugh at the memory of my parents at a Hog (Harley Owners Group)show/meeting. My parents were "showing" one of their customized Harleys and it was getting a LOT of attention. A couple of newbies(guys) came up and started asking my dad a lot of questions about the customization of his bike. All the while their body language was excluding my mother from the conversation (they turnd their backs to her). My mom is only 5'4" and quite shy so she didn't say anything until my dad proudly said to these men...."You'll have to direct all of your questions to my WIFE. It's HER motorcycle and SHE did all the custom work herself!" Boy were these men shocked and a little put off! A WOMAN...build a bike?
Oh yeah...Her bike took first place in several categories! GO MOM!!!!
Just thought I would share a cute story to commiserate.
whirlcool
Well-known member
Alton Brown
I guess I think he's weird because he has a really off the wall sense of humor. I like the Good Eats show, don't watch Iron Chef.
The show about butter, which was held in a court room setting was just a bit much. I do like his food scientist, but his "sister" who comes on and whines all the time is needless. Aside from the drmatics the show does offer excellent information.
Actually, he kind of reminds me of Professor Brown in the "Back To The Future" series of movies.
I guess I think he's weird because he has a really off the wall sense of humor. I like the Good Eats show, don't watch Iron Chef.
The show about butter, which was held in a court room setting was just a bit much. I do like his food scientist, but his "sister" who comes on and whines all the time is needless. Aside from the drmatics the show does offer excellent information.
Actually, he kind of reminds me of Professor Brown in the "Back To The Future" series of movies.
neptune2000
Active member
- Joined
- Sep 11, 2004
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- 37
cast iron - smooth cooktop .
Well,
The main reason that most cast iron dosen't work well on a smooth cooktop, is that it is " footed " which is to say , there is a raised rim about the outer perimeter of the base which prevents the pan from coming into direct contact with the smooth cooking surface. This varies by brand. Smooth bottomed cast iron, such as LaCruset will work just fine.
Neptune2000
Well,
The main reason that most cast iron dosen't work well on a smooth cooktop, is that it is " footed " which is to say , there is a raised rim about the outer perimeter of the base which prevents the pan from coming into direct contact with the smooth cooking surface. This varies by brand. Smooth bottomed cast iron, such as LaCruset will work just fine.
Neptune2000
spiralactivator
Well-known member
- Joined
- Sep 7, 2004
- Messages
- 344
Well, I'm currently living with my mother, using her big set of Farberware from the '80s. She also has a Chantal saucepan (bought at a flea market) that we use for vegetables and tomato sauces. Mom also has some T-Fal skillets, but I don't like or use them.
My own cookware (packed away at the moment) is a lot of tri-ply stainless from the '60s (Flintware, Regal, American Stainless Kitchens), a Dansk enameled saucepan, and a seasoned iron skillet.
My own cookware (packed away at the moment) is a lot of tri-ply stainless from the '60s (Flintware, Regal, American Stainless Kitchens), a Dansk enameled saucepan, and a seasoned iron skillet.
I have one piece of Le Creuset (99 year warranty, IIRC) which is (in my view) a stew pot.
The ex is Hispanic and wanted a "Caldero" (rice pot) in aluminum. NO NO NO aluminum for me girls. It was a great compromise, IMHO.
Will get destroyed in DW, though.
I like their grill pans too.
http://www.lecreuset.com/usa/home.php
The ex is Hispanic and wanted a "Caldero" (rice pot) in aluminum. NO NO NO aluminum for me girls. It was a great compromise, IMHO.
Will get destroyed in DW, though.
I like their grill pans too.
http://www.lecreuset.com/usa/home.php
Farberware.
I had the classic series for 20 years.
My mother had hers for 40 years.
They were so well-scrubbed that the pots became non-stick.
I am guessing the microspic pits in the surface were worn-out! LOL
She took my 20 year old set when I got a new set for the smooth-top. I actually could have used that old set on the somooth-top. [If the pot spins while heating, it ain't flat-bottomed! Nothing like a bottom that makes you spin!]
Now the disc bottoms are stainless steel. At the time they were aluminum and I didn't want aluminum in the DW.
Still, IMHO, nothing beats their 4 quart/litre pot with two stubby handles. Perfect size, IMHO
http://www.farberware.com/cookware.asp?hm=Y&ct=N&anw=N
I had the classic series for 20 years.
My mother had hers for 40 years.
They were so well-scrubbed that the pots became non-stick.
I am guessing the microspic pits in the surface were worn-out! LOL
She took my 20 year old set when I got a new set for the smooth-top. I actually could have used that old set on the somooth-top. [If the pot spins while heating, it ain't flat-bottomed! Nothing like a bottom that makes you spin!]
Now the disc bottoms are stainless steel. At the time they were aluminum and I didn't want aluminum in the DW.
Still, IMHO, nothing beats their 4 quart/litre pot with two stubby handles. Perfect size, IMHO
http://www.farberware.com/cookware.asp?hm=Y&ct=N&anw=N
Mainly Calphalon here
We have a large pot rack in the kitchen with Calpholon hard anodized pots and pans. Overall I am quite happy with them. We do have two non-stick skillets with the set one of which is starting to show some wear. We got most of them through Chefs Catalog but also picked up a couple of pieces at a Calphalon outlet in Western NY. I also have a few SS pieces (asparagus steamer, multifunction pot and large stock pot).
http://www.chefscatalog.com/
We have a large pot rack in the kitchen with Calpholon hard anodized pots and pans. Overall I am quite happy with them. We do have two non-stick skillets with the set one of which is starting to show some wear. We got most of them through Chefs Catalog but also picked up a couple of pieces at a Calphalon outlet in Western NY. I also have a few SS pieces (asparagus steamer, multifunction pot and large stock pot).
http://www.chefscatalog.com/
michaelman2
Well-known member
Saladmaster Cookware
Parrunner, I really had a chance to cook with the Saladmaster this weekend and hands down it was the best cookware I hve used and believe me I have used them all. When we origially bought it several months ago I thought Ken was nuts. But when I really used it I appreciated the quality. (no I don't sell this stuff) I would rate All-Clad as a close second. As I mentioned several posts above, I wish I had the money I had spent on other "great" cookware and then have it warp or become crappy looking.
Parrunner, I really had a chance to cook with the Saladmaster this weekend and hands down it was the best cookware I hve used and believe me I have used them all. When we origially bought it several months ago I thought Ken was nuts. But when I really used it I appreciated the quality. (no I don't sell this stuff) I would rate All-Clad as a close second. As I mentioned several posts above, I wish I had the money I had spent on other "great" cookware and then have it warp or become crappy looking.
Magna Lite
We have a set of Magna Lite Classic. It cooks well and is durable, but is a pain in the b_t to clean. Things stick to it. We also have one of those expensive Towncraft electric skillets that things are not supposed to stick in. Well, let me tell you everything sticks in it. Tim
We have a set of Magna Lite Classic. It cooks well and is durable, but is a pain in the b_t to clean. Things stick to it. We also have one of those expensive Towncraft electric skillets that things are not supposed to stick in. Well, let me tell you everything sticks in it. Tim
I've got a little bit of everything, because matched sets are for bridal showers!
I've got some of my grandmother's old WearEver cast aluminum dutch ovens and a nice Farberware skillet from her, a cheap TFal omelet pan, a lightweight kettle for pasta (boiling water in a heavy pan is silly--just wastes energy) and a variety of both nonstick aluminum and stainless steel saucepans.
One neat piece that I've got is an aluminum clad Corning Ware saucepan which predated Visions. It does a small batch of baked beans perfectly.
JL
I've got some of my grandmother's old WearEver cast aluminum dutch ovens and a nice Farberware skillet from her, a cheap TFal omelet pan, a lightweight kettle for pasta (boiling water in a heavy pan is silly--just wastes energy) and a variety of both nonstick aluminum and stainless steel saucepans.
One neat piece that I've got is an aluminum clad Corning Ware saucepan which predated Visions. It does a small batch of baked beans perfectly.
JL
I've got a little bit of everything, because matched sets are for bridal showers!
I've got some of my grandmother's old WearEver cast aluminum dutch ovens and a nice Farberware skillet from her, a cheap TFal omelet pan, a lightweight kettle for pasta (boiling water in a heavy pan is silly--just wastes energy) and a variety of both nonstick aluminum and stainless steel saucepans.
One neat piece that I've got is an aluminum clad Corning Ware saucepan which predated Visions. It does a small batch of baked beans perfectly.
My house in Atlanta has a cooktop with cast iron electric plates. One time when I was just learning to use it, I was trying (and failing) to brown some stew beef in the above-mentioned WearEver dutch oven. It is slightly warped, so doesn't make good contact with the cast iron plate (no problem with coils)
Anyway, after cussing and fuming, I pulled out a Calphalon sauteuse and was done in 5 minutes (sputtering because I'd wasted 1/2 hour on the task). Nice hot burner, good heavy pan makes for good browning!
JL
I've got some of my grandmother's old WearEver cast aluminum dutch ovens and a nice Farberware skillet from her, a cheap TFal omelet pan, a lightweight kettle for pasta (boiling water in a heavy pan is silly--just wastes energy) and a variety of both nonstick aluminum and stainless steel saucepans.
One neat piece that I've got is an aluminum clad Corning Ware saucepan which predated Visions. It does a small batch of baked beans perfectly.
My house in Atlanta has a cooktop with cast iron electric plates. One time when I was just learning to use it, I was trying (and failing) to brown some stew beef in the above-mentioned WearEver dutch oven. It is slightly warped, so doesn't make good contact with the cast iron plate (no problem with coils)
Anyway, after cussing and fuming, I pulled out a Calphalon sauteuse and was done in 5 minutes (sputtering because I'd wasted 1/2 hour on the task). Nice hot burner, good heavy pan makes for good browning!
JL
spiralactivator
Well-known member
- Joined
- Sep 7, 2004
- Messages
- 344
Has anyone ever tried de-warping their pans? I found out how from an old West Bend cookware manual. Turn the pan upside-down on the table, place a flat piece of wood over the warp, and strike it with a hammer until the bottom of the pan is flat. It really works!
