On Wed, 9 Jan 2019 20:59:49 -0800 (PST), dsi1 >
wrote:

>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

That's not a pot, that's a caserol.