sf wrote:
> On Tue, 11 Nov 2008 07:15:14 -0700, "Janet Bostwick"
> > wrote:
>
>> john d hamilton wrote:
>>> Is it possible to take an ordinary *stainless steel* frying pan and
>>> 'season' it like one would a wok ,with a high boiling temperature
>>> oil like sunflower oil.
>>>
>>> The idea being so that it ends up as good as a 'non stick' coated
>>> aluminium one, or am I better buying yet another non stick aluminium
>>> one (whose surface never seems to remain non stick for very long).
>>> Grateful for advice on whether I should get a stainless one or stick
>>> to what i know.
>>
>> The non-stick pans that I have are over 6-7 years old and as good as
>> the day that I bought them. I paid about $25 - $30 each for them.
>> They have a lifetime warranty. Buy a better quality pan. These
>> folks have both stainless and hard anodized non-stick or stainless
>> without. You can buy open stock or sets or mix and match. 30-day
>> money back guarantee, no questions asked. I believe return postage
>> is provided via their website. http://tinyurl.com/ysarn5
>>
> AFAIC one nonstick pan is like another and the money you spend doesn't
> amount to a hill of beans. I bought a very expensive one from QVC
> years and years ago... it was more like $40 at the time, but it was a
> brand being bandied about here in rfc, so I bit the bullet. Well,
> with normal use it lasted only slightly longer than el cheapo nonstick
> pans. The last el cheapo set I bought was on sale for $20 for 3
> sizes. After being used at least once a day for at least 3 years (and
> being abused by being washed while still hot), one of them is showing
> some wear - the other two are dong just fine because they don't get as
> much use.
>
> If it was me, I'd just look around for the heaviest bottomed nonstick
> pans I could find on sale. Macy's is a good place to start looking
> for a bargain like that here in the States.
>
I disagree. The pans I pointed out are not a national brand that you may
have heard about at one time. These are an in-house brand "Technique." I
can only tell about my experience with them as compared to other el cheapo
pans. My pans have not scratched, marred, discolored or peeled. I use them
in the oven at 450F I bake, fry, deep fry, roast, saute, boil, whatever in
them. I'm a very skeptical person. I purchased one pan and cooked 3 meals
a day for 30 days in it, using every cooking technique and type of food to
see if it performed as promised. It did, so I purchased some more.
Whatever your experience, mine is different with these pans. I've kept all
the paperwork and I will use the lifetime warranty if it is ever required.
Janet