On Tuesday, January 8, 2019 at 7:53:53 PM UTC-5, dsi1 wrote:
> On Tuesday, January 8, 2019 at 7:46:46 AM UTC-10, graham wrote:
> > On 2019-01-08 10:27 a.m., Nancy Young wrote:
> > > On 1/8/2019 11:50 AM, Nancy2 wrote:
> > >>
> > >> Notbob, there is another way to clean the polished stainless steel,
> > >> like the All-Clad frypan
> > >> my DIL was going to throw out because she let a silicone scraper melt
> > >> in the bottom.
> > >>
> > >> I went out to the Harley-Davidson dealer and got a small supply of a
> > >> product that will take
> > >> melted rubber or a synthetic rubber-like substance off an exhaust pipe
> > >> (like if a rubber protective
> > >> pad from a cycle suit got up against a hot exhaust pipe).
> > >>
> > >> It took a lot of elbow grease, but the scraper residue all came off.
> > >> And the finish looked like new,
> > >> and the pan is still as non-stick as it was originally.Â* Ta-dah!
> > >> Magic!Â* ;-))
> > >
> > > An All Clad pan is worth fighting for.
> >
> > Certainly true as All Clad is still being made in the US and not China!
> > All of my pans were made in Denmark, France or Italy. It's difficult to
> > find good bakeware these days that's not made in China but I have some
> > Chicago Metallic that is of superb quality.
>
> I'm not into brands but will look for beautiful design and execution and appropriate construction. My brother asked me if I wanted some of his pans. I chose a beautiful stainless steel saucepan with a lid. It's well made with a flared rim rather than a rolled one and has a solid steel slug bonded somehow to the bottom. I wanted to make some sauce last night and when I turned the heat on, I got a big fat zero. My induction range sensed that pan as not existing. That's the breaks.

Probably a big aluminum slug bonded to the bottom, then. Maybe with a
little stainless on the outside for appearance.

Cindy Hamilton