Review 1:

So far so good.
It cleans well after cooking, food is not sticking (both fry pans and
stailess
pots), have not noticed any staining and the glass lids fit well. It
cooks evenly
and heats up quickly (I use less heat than with the old pots).
Only negative is a handle got too hot once but I think it's because it
was left too
close to another burner. Otherwise the handles warm up a bit but not to
the point of
needing pot holders.

Review 2:

I am VERY pleased with the purchase. I shopped around town...Calphalon (?
Spelling?), etc. The price was right and so is the quality. You will
love it.
If you learn to keep the flame turned down...you'll be fine and not
burn
anything. The bottoms of the pots sit really nice and heavy on a flat
top
electric stove. You get so many pieces. Different ones. I love the
casserole
one. I mixed up a casserole in it...cooked it in the oven...put it
right on
the table. It was so nice. I can cook crab legs, to pasta to soup in
the
stock pot. OH...the larger sauce pot comes with a steamer/strainer!! Oh
I
just love that one. Then the steamer part fits the smaller pots.
Problems so
far I encountered a if you use the dishwasher and have hard water,
as we
do, it will spot sliqhtly (that doesn't bother me at all) and the only
other
thing is that if you are boiling something such as water...the lids
will
bounce a little and spit. But...I had that with my other stuff. So, it
doesn't bother me either, too much. I'm not sure that it wouldn't do
that
with any type of lids. Oh, and I was really surprised that the
lids/handles
didn't get get that hot. I still use the mitts...just in case. Overall,
you
can't go wrong with this stuff. It cleans up nicely too. Look, my foods
used
to stick to the NON Stick stuff! The reason I went to the stainless
steel was
because I kept hearing bad stuff about the coated cookware. If you get
it...let me know how you like it. Remember...keep the flame down and
you'll
be fine. I cooked cheese sauce...AND DIDN'T BURN IT!! It's a pretty
set.

"Kisanna" > wrote in message
m...
> Review 1:
>
> So far so good.
> It cleans well after cooking, food is not sticking (both fry pans and
> stailess
> pots), have not noticed any staining and the glass lids fit well. It
> cooks evenly
> and heats up quickly (I use less heat than with the old pots).
> Only negative is a handle got too hot once but I think it's because it
> was left too
> close to another burner. Otherwise the handles warm up a bit but not to
> the point of
> needing pot holders.
>
> Review 2:
>
> I am VERY pleased with the purchase. I shopped around town...Calphalon (?
> Spelling?), etc. The price was right and so is the quality. You will
> love it.
> If you learn to keep the flame turned down...you'll be fine and not
> burn
> anything. The bottoms of the pots sit really nice and heavy on a flat
> top
> electric stove. You get so many pieces. Different ones. I love the
> casserole
> one. I mixed up a casserole in it...cooked it in the oven...put it
> right on
> the table. It was so nice. I can cook crab legs, to pasta to soup in
> the
> stock pot. OH...the larger sauce pot comes with a steamer/strainer!! Oh
> I
> just love that one. Then the steamer part fits the smaller pots.
> Problems so
> far I encountered a if you use the dishwasher and have hard water,
> as we
> do, it will spot sliqhtly (that doesn't bother me at all) and the only
> other
> thing is that if you are boiling something such as water...the lids
> will
> bounce a little and spit. But...I had that with my other stuff. So, it
> doesn't bother me either, too much. I'm not sure that it wouldn't do
> that
> with any type of lids. Oh, and I was really surprised that the
> lids/handles
> didn't get get that hot. I still use the mitts...just in case. Overall,
> you
> can't go wrong with this stuff. It cleans up nicely too. Look, my foods
> used
> to stick to the NON Stick stuff! The reason I went to the stainless
> steel was
> because I kept hearing bad stuff about the coated cookware. If you get
> it...let me know how you like it. Remember...keep the flame down and
> you'll
> be fine. I cooked cheese sauce...AND DIDN'T BURN IT!! It's a pretty
> set.

I would have to agree with the reviews. My only negative is that the
handles get very hot.

"Kisanna" wrote:
> Problems so
> far I encountered a if you use the dishwasher and have hard water,
> as we
> do, it will spot sliqhtly (that doesn't bother me at all)

But that's not a problem inherent in the cookware.

Here south of Salt Lake City, we have a dishwasher and water so hard it
seems to skip the vapor state and goes directly to a solid when heated. I
gave up using the dishwasher within days of moving into the house, as the
crust created on the dishes during a load looked and wore like granite.
Nothing prevails against this water. It emasculates Jet Dry. Two water
softeners have succumbed in two years, and while they WERE working we were
bloating with sodium overload while still battling flocculates and scum.

Needless to say, my cookware looked a scandal.

"Pennyaline" > wrote in
message ...
> "Kisanna" wrote:
> > Problems so
> > far I encountered a if you use the dishwasher and have hard water,
> > as we
> > do, it will spot sliqhtly (that doesn't bother me at all)
>
> But that's not a problem inherent in the cookware.
>
> Here south of Salt Lake City, we have a dishwasher and water so hard it
> seems to skip the vapor state and goes directly to a solid when heated. I
> gave up using the dishwasher within days of moving into the house, as the
> crust created on the dishes during a load looked and wore like granite.
> Nothing prevails against this water. It emasculates Jet Dry. Two water
> softeners have succumbed in two years, and while they WERE working we were
> bloating with sodium overload while still battling flocculates and scum.

Potassium chloride is readily available for use in water softeners if you
are avoiding sodium.

"Vox Humana" wrote:
Potassium chloride is readily available for use in water softeners if you
> are avoiding sodium.

Yes, we've tried it, but the hazards hyperkalemia are graver than those of
hypernatremia.

And so, the dishwasher now functions as a two-tiered storage cupboard. Using
it to wash dishes is out of the question.

"Pennyaline" > wrote in
message ...
> "Vox Humana" wrote:
> Potassium chloride is readily available for use in water softeners if you
> > are avoiding sodium.
>
> Yes, we've tried it, but the hazards hyperkalemia are graver than those of
> hypernatremia.
>

The most common solution where people have legitimate concerns about such
thing (such as an underlying pathosis) is to provide a water source for
cooking that bypasses the softener. This allows for softened water to be
used for toilets, bathing, laundry, dishwashing, and other hygiene purposes.
Water for drinking, cooking, and preparing beverages can come from the tap
that bypasses the conditioner. Another method of purification can be
employed at the point of consumption such as reverse osmosis that supplies
conditioned water that doesn't have added salts. Of course, drinking the
unconditioned tap water is also an option as is purchasing bottled water.

"Vox Humana" wrote:
> The most common solution where people have legitimate concerns about such
> thing (such as an underlying pathosis)

"Underlying pathosis" is exactly what we're dealing with here, Vox.


> is to provide a water source for
> cooking that bypasses the softener. This allows for softened water to be
> used for toilets, bathing, laundry, dishwashing, and other hygiene
purposes.
> Water for drinking, cooking, and preparing beverages can come from the tap
> that bypasses the conditioner. Another method of purification can be
> employed at the point of consumption such as reverse osmosis that supplies
> conditioned water that doesn't have added salts. Of course, drinking the
> unconditioned tap water is also an option as is purchasing bottled water.

Trust me, Vox, we've been through this and through this. We rent, and
therefore have no control over how the water softener is set up, so the
water supply for all of the house would run through it if we kept it
functional. We have the reverse osmosis deal in the kitchen, which is highly
questionable in efficacy and requires mucho maintenance besides. We would
just drink tap water, but the taste is so foul it makes the water
unpalatable--reverse osmosis does nothing for this. We use bottled water on
occasion, but the expense outweighs any taste and osmolar advantages it may
hold.

The solution so far:
- we don't drink plain water
- water is drunk only in flavored or otherwise processed form
- dishwashing is done by hand
- we single-handedly support the companies that manufacture Dran-o,
Lime-Away and CLR

Sigh.

< [singing] I love ny...>

"Pennyaline" > wrote in
message ...
> "Vox Humana" wrote:
> > The most common solution where people have legitimate concerns about
such
> > thing (such as an underlying pathosis)
>
> "Underlying pathosis" is exactly what we're dealing with here, Vox.
>

Pathosis = disease. Most people incorrectly use the word "pathology" in
place of "pathosis," but pathology is the study of disease.

"Vox Humana" wrote:
> "Pennyaline" wrote;
> > "Vox Humana" wrote:
> > > The most common solution where people have legitimate concerns about
> such
> > > thing (such as an underlying pathosis)
> >
> > "Underlying pathosis" is exactly what we're dealing with here, Vox.
> >
>
> Pathosis = disease. Most people incorrectly use the word "pathology" in
> place of "pathosis," but pathology is the study of disease.

I don't understand, Vox. Do you disagree with my agreement?

Yes, underlying pathosis is exactly what we're dealing with. Let's make sure
we understand one another:
1. I'm a nurse, Vox. I know what pathosis is.
2. I'm the patient, Vox. I know what pathosis is.

Are we clear now?

"Pennyaline" > wrote in
message ...
> "Vox Humana" wrote:
> > "Pennyaline" wrote;
> > > "Vox Humana" wrote:
> > > > The most common solution where people have legitimate concerns about
> > such
> > > > thing (such as an underlying pathosis)
> > >
> > > "Underlying pathosis" is exactly what we're dealing with here, Vox.
> > >
> >
> > Pathosis = disease. Most people incorrectly use the word "pathology" in
> > place of "pathosis," but pathology is the study of disease.
>
> I don't understand, Vox. Do you disagree with my agreement?
>
> Yes, underlying pathosis is exactly what we're dealing with. Let's make
sure
> we understand one another:
> 1. I'm a nurse, Vox. I know what pathosis is.
> 2. I'm the patient, Vox. I know what pathosis is.
>
> Are we clear now?

I've always been clear about this. What are you suggesting?

"Vox Humana" wrote:
> I've always been clear about this. What are you suggesting?

I'm not suggesting. I'm telling you that there was no need for you to define
a term that I repeated -- and repeated to affirm your point, to boot! I
didn't use it blindly. I knew what I was doing, and I resent your effort to
the prove the opposite.

Now back to the point: hard water spots on WP stainless steel cookware
cannot be counted against the cookware, as the OP suggested.

On Tuesday, February 10, 2004 2:46:50 PM UTC+5:30, Kisanna wrote:
> Review 1:

http://usemyreviews.com/electric-toothbrush-reviews/
>
> So far so good.
> It cleans well after cooking, food is not sticking (both fry pans and
> stailess
> pots), have not noticed any staining and the glass lids fit well. It
> cooks evenly
> and heats up quickly (I use less heat than with the old pots).
> Only negative is a handle got too hot once but I think it's because it
> was left too
> close to another burner. Otherwise the handles warm up a bit but not to
> the point of
> needing pot holders.
>
> Review 2:
>
> I am VERY pleased with the purchase. I shopped around town...Calphalon (?
> Spelling?), etc. The price was right and so is the quality. You will
> love it.
> If you learn to keep the flame turned down...you'll be fine and not
> burn
> anything. The bottoms of the pots sit really nice and heavy on a flat
> top
> electric stove. You get so many pieces. Different ones. I love the
> casserole
> one. I mixed up a casserole in it...cooked it in the oven...put it
> right on
> the table. It was so nice. I can cook crab legs, to pasta to soup in
> the
> stock pot. OH...the larger sauce pot comes with a steamer/strainer!! Oh
> I
> just love that one. Then the steamer part fits the smaller pots.
> Problems so
> far I encountered a if you use the dishwasher and have hard water,
> as we
> do, it will spot sliqhtly (that doesn't bother me at all) and the only
> other
> thing is that if you are boiling something such as water...the lids
> will
> bounce a little and spit. But...I had that with my other stuff. So, it
> doesn't bother me either, too much. I'm not sure that it wouldn't do
> that
> with any type of lids. Oh, and I was really surprised that the
> lids/handles
> didn't get get that hot. I still use the mitts...just in case. Overall,
> you
> can't go wrong with this stuff. It cleans up nicely too. Look, my foods
> used
> to stick to the NON Stick stuff! The reason I went to the stainless
> steel was
> because I kept hearing bad stuff about the coated cookware. If you get
> it...let me know how you like it. Remember...keep the flame down and
> you'll
> be fine. I cooked cheese sauce...AND DIDN'T BURN IT!! It's a pretty
> set.