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Eddie
Eddie
Friends Don't Let Friends Buy GE
- Thread starter Chetlaham
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Best cookware For surface cooking
Cast-iron will not scratch if you get the stuff that has polished finished bottoms, it’s best to get the stuff with a porcelain coating inside and out that way you can put it in the dishwasher.
I would never use cast-iron that has to be seasoned with grease you should look up what rancid grease does your body it’s a carcinogen I would never cook on Rancid cast-iron cookware.
Also aluminum and even better yet copper is a much better conductor of heat and the whole purpose of cooking is to get the heat from the heating element into the pan into the food. Yes, you can cook on cast-iron for slow long cooking process, but it does not cook nearly as well, which of course is why t
Great chefs use tinned copper.
I doubt you would be happy with a new calrod range top because they have the heat limiters now, but I guess if you can talk mommy and daddy into buying it for you why not.
With all your ability, why don’t you get a vintage range and restore it?
John L
Cast-iron will not scratch if you get the stuff that has polished finished bottoms, it’s best to get the stuff with a porcelain coating inside and out that way you can put it in the dishwasher.
I would never use cast-iron that has to be seasoned with grease you should look up what rancid grease does your body it’s a carcinogen I would never cook on Rancid cast-iron cookware.
Also aluminum and even better yet copper is a much better conductor of heat and the whole purpose of cooking is to get the heat from the heating element into the pan into the food. Yes, you can cook on cast-iron for slow long cooking process, but it does not cook nearly as well, which of course is why t
Great chefs use tinned copper.
I doubt you would be happy with a new calrod range top because they have the heat limiters now, but I guess if you can talk mommy and daddy into buying it for you why not.
With all your ability, why don’t you get a vintage range and restore it?
John L
I plan on pulling the heat limiting Calrods out and installing grandfathered Calrods.
Aluminum and most metal pans are far more toxic than cast iron or its seasoning. A properly seasoned pan will never be rancid. The oil (not grease) used to season the pan forms an enamel like coating that repels food, water and grease. Cast iron has the best thermal stability.
The parental comments are ridiculously uncalled for and make you sound like a little kid. Hopefully the new moderators will take care of such remarks in the future.
Aluminum and most metal pans are far more toxic than cast iron or its seasoning. A properly seasoned pan will never be rancid. The oil (not grease) used to season the pan forms an enamel like coating that repels food, water and grease. Cast iron has the best thermal stability.
The parental comments are ridiculously uncalled for and make you sound like a little kid. Hopefully the new moderators will take care of such remarks in the future.
Great chefs use tinned copper.
A great chef can prepare a great meal with whatever tools and implements that are available.
True some may have their own personal preferences, but I doubt that EVERY great chef uses tinned copper pots and pans exclusively.
I’ve seen Julia Child cook with Revere Ware pans on her shows in the 60’s. And I’ve seen many great chefs using carbon steel pans. Every great chef and good cook has their own preferences. I say use what YOU are most comfortable with using.
A properly seasoned cast iron pan isn’t carcinogenic.
Eddie
A great chef can prepare a great meal with whatever tools and implements that are available.
True some may have their own personal preferences, but I doubt that EVERY great chef uses tinned copper pots and pans exclusively.
I’ve seen Julia Child cook with Revere Ware pans on her shows in the 60’s. And I’ve seen many great chefs using carbon steel pans. Every great chef and good cook has their own preferences. I say use what YOU are most comfortable with using.
A properly seasoned cast iron pan isn’t carcinogenic.
Eddie
I have a couple of cast iron pans seasoned and all they need after I make something like eggs is a simple wipe down.Though cast iron unfortunately does not heat evenly I've found.my SS Farberware fry pans cooks much more even.
Cast iron with a porcelain coating can be washed in the dishwasher but it’s better to wash it by hand. In the dishwasher it can get dull according to Le Creuset.
norgeway
Well-known member
M y two cents worth
When i was having so much trouble with my eyes, which im having again!!, Donald bought all new GE appliances, 3500.00 worth of them, I think it was three or four years ago, My opinion, the fridge is fine, i never want a side by side again, its the biggest one made and still the fridge side is too narrow, and of course, a miserable frost free freezer always freezer burns everything, but thats all of them, the dishwasher I actually like, it takes forever but it cleans very well and i love the third silverware rack, now for the stove, its never given a problem and i do like the self cleaning, but the glass top i loathe and despise, that is a true abombination, im picky so i cant stand a spot, all you do is scrub and polish the damn thing, it cooks ok but you can sure burn something up if you sont stay right with it, in my laundry room is my 1959 Westinghouse, I NEVER bake cakes in the new oven, one time you set it for 350 you may get 350 you may get 375 you may get 425 you never know stupid digital garbage, I can guarantee that stove is NOT staying in my kitchen, i want fixed heat units!
When i was having so much trouble with my eyes, which im having again!!, Donald bought all new GE appliances, 3500.00 worth of them, I think it was three or four years ago, My opinion, the fridge is fine, i never want a side by side again, its the biggest one made and still the fridge side is too narrow, and of course, a miserable frost free freezer always freezer burns everything, but thats all of them, the dishwasher I actually like, it takes forever but it cleans very well and i love the third silverware rack, now for the stove, its never given a problem and i do like the self cleaning, but the glass top i loathe and despise, that is a true abombination, im picky so i cant stand a spot, all you do is scrub and polish the damn thing, it cooks ok but you can sure burn something up if you sont stay right with it, in my laundry room is my 1959 Westinghouse, I NEVER bake cakes in the new oven, one time you set it for 350 you may get 350 you may get 375 you may get 425 you never know stupid digital garbage, I can guarantee that stove is NOT staying in my kitchen, i want fixed heat units!
norgeway
Well-known member
As far as cast iron goes
I like the enameled stuff I have Le Cruset, but its all the most uneven heating stuff on earth, its ok for searing and low simmering , but good old plain aluminum is the most even heating that being said My everyday cookware is 5 ply Towenecraft.
I like the enameled stuff I have Le Cruset, but its all the most uneven heating stuff on earth, its ok for searing and low simmering , but good old plain aluminum is the most even heating that being said My everyday cookware is 5 ply Towenecraft.
Re:#25
I love my 3 yr old GE Smooth Top Electric stove! I’ve had two different smooth top electric stoves in the late 90’s and early ‘00’s, a Maytag and then a Kenmore, both black. They weren’t as easy to keep clean as my current GE. I’m very particular too and don’t like smudges or burnt on food or grease. I just wipe it off with the dishcloth after I finish the dishes. If there’s some stubborn spots I clean them gently with a sponge and Barkeepers Friend or with Weimans Stove Top cleaner. The stove top still looks like new and I cook on it everyday. To me it’s easier than having to clean drip pans that get dark with continued use from th heat and need to be replaced every couple of years. All my cookware is Farberware Classic Stainless Steel that I bought in ‘99 when I got the Maytag smooth top, with the exception of a Cuisnart 10” non stick saute pan with a stainless steel bottom sandwiched with aluminum for making Omelettes.
I find the heat control is excellent, I just needed to get used to cooking with residual heat and turn the heat down a little sooner than I would have on the coil top and I made the adaptation in less than a day.. My oven is accurate all the time and I use it daily too. But one of my favorite features is the delay start control for the oven and I use this almost every day too. My David tells me all the time that I make that stove sing, and it makes me smile.
I run a self clean cycle about once a year and just wipe up spills and splatters in between.
When I decided to replace my old coil top GE I opted for the smooth top because I didn’t want to have anything to do with the new mandatory Sensi-Temp elements and didn’t want to chance voiding a warranty by switching them out for conventional Calrod elements. I haven’t regretted the choice I made at all, just sorry I didn’t make the change years ago. What a time saver it is.
I’m sorry that Hans doesn’t like his GE Smooth Top stove. For someone that loves to cook it’b very important to have a stove that YOU really enjoy cooking on and maintaining. I get it Hans!
Eddie
I love my 3 yr old GE Smooth Top Electric stove! I’ve had two different smooth top electric stoves in the late 90’s and early ‘00’s, a Maytag and then a Kenmore, both black. They weren’t as easy to keep clean as my current GE. I’m very particular too and don’t like smudges or burnt on food or grease. I just wipe it off with the dishcloth after I finish the dishes. If there’s some stubborn spots I clean them gently with a sponge and Barkeepers Friend or with Weimans Stove Top cleaner. The stove top still looks like new and I cook on it everyday. To me it’s easier than having to clean drip pans that get dark with continued use from th heat and need to be replaced every couple of years. All my cookware is Farberware Classic Stainless Steel that I bought in ‘99 when I got the Maytag smooth top, with the exception of a Cuisnart 10” non stick saute pan with a stainless steel bottom sandwiched with aluminum for making Omelettes.
I find the heat control is excellent, I just needed to get used to cooking with residual heat and turn the heat down a little sooner than I would have on the coil top and I made the adaptation in less than a day.. My oven is accurate all the time and I use it daily too. But one of my favorite features is the delay start control for the oven and I use this almost every day too. My David tells me all the time that I make that stove sing, and it makes me smile.
I run a self clean cycle about once a year and just wipe up spills and splatters in between.
When I decided to replace my old coil top GE I opted for the smooth top because I didn’t want to have anything to do with the new mandatory Sensi-Temp elements and didn’t want to chance voiding a warranty by switching them out for conventional Calrod elements. I haven’t regretted the choice I made at all, just sorry I didn’t make the change years ago. What a time saver it is.
I’m sorry that Hans doesn’t like his GE Smooth Top stove. For someone that loves to cook it’b very important to have a stove that YOU really enjoy cooking on and maintaining. I get it Hans!
Eddie
Heat limiting electric surface elements
The new coil elements with the heat limiter is built into are nothing to be afraid of with proper cook where they work perfectly. I’ve heard no complaints from customers.
Bear in mind that all smooth top ranges have heat limiters built into them and people don’t seem to have any trouble on them if they again they use proper cookware.
The Consumer Product Safety Commission has been working on designs for gas burners to do the same thing. It’s much more complicated to do with gas so I don’t think we’re gonna see it anytime soon, unfortunately.
Last time I looked the biggest single fire risk in homes are things left on the stove top unattended on a high heat so these improvements are well worth the lives and property damage saved.
John L
The new coil elements with the heat limiter is built into are nothing to be afraid of with proper cook where they work perfectly. I’ve heard no complaints from customers.
Bear in mind that all smooth top ranges have heat limiters built into them and people don’t seem to have any trouble on them if they again they use proper cookware.
The Consumer Product Safety Commission has been working on designs for gas burners to do the same thing. It’s much more complicated to do with gas so I don’t think we’re gonna see it anytime soon, unfortunately.
Last time I looked the biggest single fire risk in homes are things left on the stove top unattended on a high heat so these improvements are well worth the lives and property damage saved.
John L
The heat limiter in current smooth tops cuts out at a much high temperature than calrod sensi-temps.
With that said, please don't take the following the wrong way.
With that said, please don't take the following the wrong way.
