Food Fads: Enough Already!

[danemodsandy]

John (LordKenmore):

Farberware - both vintage aluminum-clad and the new full cap "Classic" line - has Bakelite handles. Bakelite is made from wood flour (essentially very, very fine sawdust) and phenolic resin.

Dishwasher detergents attack Bakelite; it becomes dull in color and rough to the touch. It is mainly an appearance issue; the Bakelite will maintain its shape and integrity. If the dullness is not too far advanced, a good polish will often shine old Bakelite back up. However, years in the dishwasher will roughen it past renewing.

It really depends on how much you care. I myself never put Farberware into a dishwasher, because I enjoy its good looks. But many people do, and I think they are at least as likely to get into Heaven as I am, LOL.

Incidentally, I own a few pieces of the new full cap "Classic" stuff, because Farberware has made a few things in it they never made in the good old days, like a saucier (sadly already out of production). The "Classic" I own is every bit as good as the vintage aluminum-clad I have; it's a dead match in heft and overall quality. The full cap bottom heats well, and is flat. The only caveat I have about Classic is that the sizes do not match the old aluminum-clad stuff. For instance, a lid from an old 3-quart saucepan will not fit a new 3-quart saucepan.

But that's the only hint of a problem I've found, and it's not really a problem.

 

[lordkenmore]

Thanks, Sandy

I'll have to remember to keep any good vintage Farberware out of dishwashers. Although if a piece happens to come to me with already cosmetically wrecked handles...

 

[peterlondon]

Fear Fanny

I dunno,I watched,then watched again........Maisie Trollete look a like!.
Funny how in all those high tech kitchies there was never a sign of a dishwasher.
I really do not like like gas cookers,but I find myself wanting a parkinson cowan! oh the luxury of having four burners AND the oven on all at the same time.We have just moved house and wiring needs replacing the the stove in running of a 13 amp plug...takes nearly 3 weeks to make dinner.
pete

 

[jeffg]

I was curious to know if Magnalite is still being made, apparently yes.

http://fantes.com/magnalite.html

"Magnalite and Wagner pans are being made from the original molds by American Culinary Corp, which is the only source for parts that fit the original Magnalite pans.

Magnalite parts from World Kitchen do NOT fit the original Magnalite made in the USA."

So if you want to try Magnalite I'd either buy vintage, or new from American Culinary. World Kitchen has become known for selling products that aren't quite what they used to be.

http://www.americanculinarycorp.com/

 

[danemodsandy]

John (LordKenmore):

John:

Here are my tips for collecting vintage Farberware; I have quite a lot of it, including some very rare stuff:

1) Never pass up a piece at first. If it cannot be put back into great shape, it can serve as a parts source. If it's horribly scratched, its handles may be good, or it may have a hard-to-find lid.

2) Vintage Farberware is "modular," meaning that there are not many pan diameters and not many lid sizes. Different capacities were made by making pans deeper or shallower. This means that most lid sizes are not hard to find; the 8-inch lid is the exception, because not many pieces were that diameter.

3) Baked-on grime yields to oven cleaner. Just wash well when you're through. Keep oven cleaner off the Bakelite; it will dull it. I personally remove the handles on pieces I have to do heavy cleaning on; each piece is cleaned separately and then everything's reassembled at the end. A toothbrush scrubs crud out from under the rolled edge.

4) For routine cleaning, I first wash the piece, then use Cameo Stainless Steel Cleaner on it. Cameo is a powder you can find with the other cleansers in the grocery store. I use a BLUE (Not! The! Green!) Scotchbrite scrubber for this - the scrubbing side for the interior of the piece, and the sponge side for the polished exterior. Brillo shines up the bottoms. My Farberware attains a soft burnished luster inside, and is bright outside - unless it was very scratched when I bought it. Even then, Cameo improves its appearance.

5) Handles can be shined up with Brasso (yes, the brass polish). If they're a little rough, a rub with No. 0000 steel wool can sometimes smooth out the roughness. If all else fails, keep your eyes open for a donor piece with a better handle.

That's really all there is to it.[this post was last edited: 2/7/2013-19:11]

 

[rp2813]

Magware vs Magnalite

The Magnalite I was referring to above isn't the heavy aluminum stuff found in reply #43's link, which I presume is the original product to be so named.

 

Our pots and pans are a charcoal gray (anodized?) material that doesn't bear any resemblance to aluminum, although its composition is aluminum based and it's very heavy.

 

[gusherb]

Gluten Free

I've been eating gluten free since 2003. Unlike alot of people though I have actual health reasons to avoid gluten in foods.

I do agree that it's become a fad, an annoying one too! It's irritating to watch people talk about gluten free food and how it's so much better for them when they never had any health problems to begin with! I OTOH have a real health related reason to avoid foods containing gluten.

BUT, there is a silver lining in "gluten free" becoming so popular, I have so many choices to choose from now! Back in 2003 I couldn't eat any baked goods, breads, etc.

I'm always ahead of the trends hahahaha.

 

[jeffg]

Ralph, that looks like their higher-end Magnalite, which is anodized and for institutional use according to their site. I'm not sure if the finish is added for durability or to avoid aluminum/acid reactivity while cooking.

 

[danemodsandy]

Ralph:

Your Magnalite is Magnalite Professional, often referred to as Mag Pro.

It has an anodized finish similar to that found on original Calphalon, but the anodized layer is heavier and it wears better. This cookware is cast, instead of spun like the original Calphalon was. The cast lids seal very tightly.

It's excellent cookware of its kind. Heavy as can be, especially in the larger sizes. When I taught, the class kitchen had a 14-inch sautoir that was very useful, but which weighed a ton. [this post was last edited: 2/8/2013-06:41]

 

[westie2]

Potato Skins

For a few years I was sick of the Potato Skins recipes in every book or magazine.  Now they have ben gon for a times from them.  Highalaorie and hish fat recipes for them.

 

[rp2813]

That's Right

I failed to use the full name.  Our cookware is indeed Magnalite Professional. 

 

We have a couple of very large pans, perhaps one is a sautoir but I recall the term sauteuse for one of them as well.  One has a long handle and straight sides, probably 14" in diameter and the other has two grips, straight sides, and is around 16" across.  I don't have reason to use them much, but I did use the 16" pan a while back when I roasted game hens for a crowd.

 

Storage of those pans and their lids is problematic so they're on a shelf in the pantry since they don't need to be within easy reach for regular use.

 

[maytagbear]

Cook's Illustrated

does use the All-Clad nonstick pans, because of All-Clad's lifetime warranty. When Cook's Illustrated/America's Test Kitchen/Cook's Country damages an All-Clad nonstick beyond use, they send it to the factory, and get a free replacement.

I put my Farberware Classic, either USA or Thai built in the dishwasher all the time. I do not mind a used item looking like a used and loved item, but then again, I am a Bear.

Lawrence/Maytagbear

 

[lordkenmore]

Thanks Sandy for the care instructions for Farberware! I'm going to be keeping an eye out for Farberware now...

 

[lordkenmore]

I do not mind a used item looking like a used and loved item

Generally, I don't either. My problem, though, comes with vintage items that come to me looking really good or like new. I somehow feel obligated to try and keep them looking that way, no matter what.

 

[danemodsandy]

Ralph:

The terms sauteuse and sautoir are used pretty much interchangeably nowadays.

A deeper pan (depth of about 1/2 the diameter) with two handles is a rondeau. These are all straight-sided pans.

The rounded-bottom frying pan Americans call a "skillet" is called a poele. A slant-sided utensil with one handle that is not as shallow as a skillet nor as deep as a saucepan is called a fait-tout.

 

[frigilux]

I have a set of All-Clad (purchased piece by piece over the past 5 years) and a set of Cuisinart purchased back in the mid-80's (also one piece at a time).

You can't beat the perfect heat distribution (even up the sides!) of the All-Clad pans. They sauté so evenly and in such a controlled manner. They are without question my "go-to" pans. I use the Cuisinart deep saute pans and the Dutch oven the most; saucepans when big cooking projects demand four or five on burners at the same time.

Having said that, I far prefer the handles on the Cuisinart, and love that they have a lip to prevent messy pouring. The oval/rounded handles allow a very confident grip. I never feel as secure when carrying a loaded 4-qt. All-Clad. I've never had an accident with one, but I wish they'd change the handle to something you can actually grip.