"dsi1" wrote in message
...

On Wednesday, January 9, 2019 at 1:26:37 PM UTC-10, Janet wrote:
> In article >, says...
> >
> > On 2019-01-09 4:04 a.m., Cindy Hamilton wrote:
> > > 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. Ta-dah!
> > >>>>> Magic! ;-))
> > >>>>
> > >>>> 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
> > >
> > There's "stainless" and "stainless". If a magnet will stick to it, then
> > induction will work. My older S/S pots wouldn't work with induction
> > whereas my newer ones will and have a symbol stamped on the base.
>
> My ss pans have a copper base.
>
> Janet UK

All stainless steel pans should have a copper base - but they don't. Well,
unless they're going to be used for induction. That is, unless you have an
induction burner that works with non-ferrous metals.

Here's my new pot. I think it's pretty damn pretty

https://www.amazon.com/photos/shared...n9hzYYnPtYtjbH

==

I certainly is Do you have an oven you can use it in?