Cindy Hamilton > wrote:
> On Saturday, June 15, 2019 at 10:17:00 AM UTC-4, Gary wrote:
>> songbird wrote:
>>>
>>> Bruce wrote:
>>>> We've been having a lot of black turtle beans lately. I mean Mexican,
>>>> tex-mex, southern American style black beans. I boil a kilo at a time
>>>> and freeze part. All good. Except they stain the pot really badly with
>>>> a dark film. Is there a good way to avoid the discoloration or to get
>>>> rid of it afterwards? Thanks.
>>>
>>> dilute bleach in a spray bottle or just a few drops
>>> and some water and a scrubby that will not disintegrate
>>> upon exposure to bleach.
>>>
>>> better yet is to cook in things that don't stain.
>>
>> Even better still, use a stainless steal pot. They don't stain
>> like he describes and I have cooked black beans. They don't stain
>> like that but burned on things might need the bleach solution
>> like you said.
>
> How do you know Bruce isn't using stainless steel?
>
>> No need to spend tons of money for some cool pot. Buy a Revere
>> Ware pot of the size you want. Stainless steel Revere Ware with
>> copper bottoms. They are very inexpensive and I use them almost
>> exclusively. Only other pan I use occasionally is small cast iron
>> frying pan, nicely seasoned (but not for beans).
>
> I hate Revere. The thin scrim of copper on the bottom is useless.
>
> Pots with a thick aluminum disk (even if encapsulated in stainless)
> are much better.
>
> Cindy Hamilton
>

My Revereware has the tri-ply aluminum disk on the bottom. I got my set
for Christmas nearly 30 years ago, and Im still using them. Theyve been
the best pans ever.