I have some pots/pans that when I cook fish in them, salmon fillets,
they smell of it afterwards, and seem to absorb it. If I boil plain
water in them then the sides get misted up with fishy stuff, and I can
wash it off then boil it again e.t.c.



I am looking for a cooking pot where that doesn't happen.

Does anybody know
a)why it happens with the pots I have.. what those pots might be made
from that causes it?

b)what pots I could get where that wouldn't happen?

The pots I have I don't know much about them but they're black inside,
so that may say something about the material what it is or isn't..

I am wondering if maybe a metallic one won't have the problem.. but I
don't know.

If they were cheap like < £15 then I might buy one and find out.. but
i'm not sure where.. I am currently in the UK, I see
http://www.johnlewis.com/231034624/Product.aspx £35
but I don't want to throw money at that and find it keeps the fish
smell..

On 6 Jan 2011 11:20:03 GMT, "Gareth Fimlinson" >
wrote:

> I am wondering if maybe a metallic one won't have the problem.. but I
> don't know.
>
> If they were cheap like < £15 then I might buy one and find out.. but
> i'm not sure where.. I am currently in the UK, I see
> http://www.johnlewis.com/231034624/Product.aspx £35
> but I don't want to throw money at that and find it keeps the fish
> smell..

You need stainless steel and it's going to cost you some serious money
if you want a decent pan.

--

Never trust a dog to watch your food.

On Jan 6, 3:20*am, "Gareth Fimlinson" > wrote:
> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
> I am looking for a cooking pot where that doesn't happen.
>
> Does anybody know
> a)why it happens with the pots I have.. what those pots might be made
> from that causes it?
>
> b)what pots I could get where that wouldn't happen?
>
> The pots I have I don't know much about them but they're black inside,
> so that may say something about the material what it is or isn't..
>
> I am wondering if maybe a metallic one won't have the problem.. but I
> don't know.
>
> If they were cheap like < £15 then I might buy one and find out.. but
> i'm not sure where.. *I am currently in the UK, I seehttp://www.johnlewis.com/231034624/Product.aspx* £35
> but I don't want to throw money at that and find it keeps the fish
> smell..

If they are black inside they are probably coated with a non stick
coating.
That is why they absorb the smells and tastes.

If you want good pots and pans, get stainless steel. good polished
stainless steel. The good stuff is not cheap but is worth it and
will last forever.

In article >,
"Gareth Fimlinson" > wrote:

> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
>
>
> I am looking for a cooking pot where that doesn't happen.
>
> Does anybody know
> a)why it happens with the pots I have.. what those pots might be made
> from that causes it?
>
> b)what pots I could get where that wouldn't happen?

Any pot made of or lined with stainless steel.

Miche

--
Electricians do it in three phases

Gareth Fimlinson wrote:
> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
>
>
> I am looking for a cooking pot where that doesn't happen.
>
> Does anybody know
> a)why it happens with the pots I have.. what those pots might be made
> from that causes it?
>
> b)what pots I could get where that wouldn't happen?
>
> The pots I have I don't know much about them but they're black inside,
> so that may say something about the material what it is or isn't..
>
> I am wondering if maybe a metallic one won't have the problem.. but I
> don't know.
>
> If they were cheap like < £15 then I might buy one and find out.. but
> i'm not sure where.. I am currently in the UK, I see
> http://www.johnlewis.com/231034624/Product.aspx £35
> but I don't want to throw money at that and find it keeps the fish
> smell..
>
>
>


You want something that's stainless steel and not lined with Teflon.
Wash it gently with scouring powder and vinegar after you cook
especially smelly fish. Or use "Barkeepers Friend", which contains
an acid (not sure if you can get that in the UK.) Don't scrub it
too hard or the scouring powder will scratch the finish. (don't
scrub the outside at all.) HTH

-Bob

On Jan 6, 5:20*am, "Gareth Fimlinson" > wrote:
> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
> I am looking for a cooking pot where that doesn't happen.
>
> Does anybody know
> a)why it happens with the pots I have.. what those pots might be made
> from that causes it?
>
> b)what pots I could get where that wouldn't happen?
>
> The pots I have I don't know much about them but they're black inside,
> so that may say something about the material what it is or isn't..
>
> I am wondering if maybe a metallic one won't have the problem.. but I
> don't know.
>
> If they were cheap like < £15 then I might buy one and find out.. but
> i'm not sure where.. *I am currently in the UK, I seehttp://www.johnlewis.com/231034624/Product.aspx* £35
> but I don't want to throw money at that and find it keeps the fish
> smell..

Glass?

John Kuthe...

"Gareth Fimlinson" > wrote:
>
> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
>> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
> I am looking for a cooking pot where that doesn't happen.

Porcelainized steel.

ImStillMags wrote:

> On Jan 6, 3:20*am, "Gareth Fimlinson" > wrote:
> > I have some pots/pans that when I cook fish in them, salmon fillets,
> > they smell of it afterwards, and seem to absorb it. If I boil plain
> > water in them then the sides get misted up with fishy stuff, and I
> > can wash it off then boil it again e.t.c.
> >
> > I am looking for a cooking pot where that doesn't happen.
> >
> > Does anybody know
> > a)why it happens with the pots I have.. what those pots might be
> > made from that causes it?
> >
> > b)what pots I could get where that wouldn't happen?
> >
> > The pots I have I don't know much about them but they're black
> > inside, so that may say something about the material what it is or
> > isn't..
> >
> > I am wondering if maybe a metallic one won't have the problem.. but
> > I don't know.
> >
> > If they were cheap like < £15 then I might buy one and find out..
> > but i'm not sure where.. *I am currently in the UK, I
> > seehttp://www.johnlewis.com/231034624/Product.aspx* £35 but I don't
> > want to throw money at that and find it keeps the fish smell..
>
> If they are black inside they are probably coated with a non stick
> coating.
> That is why they absorb the smells and tastes.
>
> If you want good pots and pans, get stainless steel. good polished
> stainless steel. The good stuff is not cheap but is worth it and
> will last forever.


what's this about different types of stainless steel pot.

-(plain) stainless steel
-polished stainless steel (same as porcelainized)?

no teflon (I guess if it's silver inside then it's no teflon and the
black inside ones are teflon, right?)

does it have to be polished? what'd that do?

what's the difference between good stainless steel and bad stainless
steel?

ta

On Jan 6, 7:15*pm, zxcvbob > wrote:
> Gareth Fimlinson wrote:
> > I have some pots/pans that when I cook fish in them, salmon fillets,
> > they smell of it afterwards, and seem to absorb it. If I boil plain
> > water in them then the sides get misted up with fishy stuff, and I can
> > wash it off then boil it again e.t.c.
>
> > I am looking for a cooking pot where that doesn't happen.
>
> > Does anybody know
> > a)why it happens with the pots I have.. what those pots might be made
> > from that causes it?
>
> > b)what pots I could get where that wouldn't happen?
>
> > The pots I have I don't know much about them but they're black inside,
> > so that may say something about the material what it is or isn't..
>
> > I am wondering if maybe a metallic one won't have the problem.. but I
> > don't know.
>
> > If they were cheap like < £15 then I might buy one and find out.. but
> > i'm not sure where.. *I am currently in the UK, I see
> >http://www.johnlewis.com/231034624/Product.aspx* £35
> > but I don't want to throw money at that and find it keeps the fish
> > smell..
>
> You want something that's stainless steel and not lined with Teflon.
> * Wash it gently with scouring powder and vinegar after you cook
> especially smelly fish. Or use "Barkeepers Friend", which contains
> an acid (not sure if you can get that in the UK.) *Don't scrub it
> too hard or the scouring powder will scratch the finish. (don't
> scrub the outside at all.) *HTH

Why not scrub the outside?

Cindy Hamilton

On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
> wrote:

> On Jan 6, 7:15*pm, zxcvbob > wrote:
> >
> > You want something that's stainless steel and not lined with Teflon.
> > * Wash it gently with scouring powder and vinegar after you cook
> > especially smelly fish. Or use "Barkeepers Friend", which contains
> > an acid (not sure if you can get that in the UK.) *Don't scrub it
> > too hard or the scouring powder will scratch the finish. (don't
> > scrub the outside at all.) *HTH
>
> Why not scrub the outside?
>
Because the outside is a mirror finish and an abrasive will scratch
it.


--

Never trust a dog to watch your food.

On Jan 7, 10:42*am, sf > wrote:
> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> > wrote:
> > On Jan 6, 7:15 pm, zxcvbob > wrote:
>
> > > You want something that's stainless steel and not lined with Teflon.
> > > Wash it gently with scouring powder and vinegar after you cook
> > > especially smelly fish. Or use "Barkeepers Friend", which contains
> > > an acid (not sure if you can get that in the UK.) Don't scrub it
> > > too hard or the scouring powder will scratch the finish. (don't
> > > scrub the outside at all.) HTH
>
> > Why not scrub the outside?
>
> Because the outside is a mirror finish and an abrasive will scratch
> it.

If I don't scrub the outside, it gets brown and crusty, especially the
saute pan. I'd rather have my cookware scratched.

They're tools. They're not supposed to look like the just came
out of the box.

Cindy Hamilton

On Fri, 7 Jan 2011 10:21:25 -0800 (PST), Cindy Hamilton
> wrote:

> On Jan 7, 10:42*am, sf > wrote:
> > On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
> >
> > > wrote:
> > > On Jan 6, 7:15 pm, zxcvbob > wrote:
> >
> > > > You want something that's stainless steel and not lined with Teflon.
> > > > Wash it gently with scouring powder and vinegar after you cook
> > > > especially smelly fish. Or use "Barkeepers Friend", which contains
> > > > an acid (not sure if you can get that in the UK.) Don't scrub it
> > > > too hard or the scouring powder will scratch the finish. (don't
> > > > scrub the outside at all.) HTH
> >
> > > Why not scrub the outside?
> >
> > Because the outside is a mirror finish and an abrasive will scratch
> > it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
You must store yours out of sight. Mine are on a pot rack and I'd
prefer that they not look quite that bad. Believe me, mine do not
look like they just came out of the box either; but my old anodized
pans are "two toned" and I think they look awful.


--

Never trust a dog to watch your food.

Gareth Fimlinson wrote:
> ImStillMags wrote:
>
>> If you want good pots and pans, get stainless steel. good polished
>> stainless steel. The good stuff is not cheap but is worth it and
>> will last forever.
>
> what's this about different types of stainless steel pot.
>
> no teflon (I guess if it's silver inside then it's no teflon and the
> black inside ones are teflon, right?)

The best coated stuff is lower quality then the best polished stuff.
There are many levels in between where it is also true. At the bottom
are the teflon frying pans that last maybe a year. No matter the
coating (including anodized) it wears off or a chemical reaction etches
it off.

> does it have to be polished? what'd that do?

One of several signs of quality.

> what's the difference between good stainless steel and bad stainless
> steel?

The best stuff is stainless layered inside and out with copper or
aluminum in the core. All Clad, the various "waterless" brands sold at
home shows have the core go up the sides. The next step down are the
ones where the core is all or almost all at the bottom. The top of the
Cruisinart line.

The bad stuff is all stainless. Lower heat conductivity so it has hot
spots that stick and burn. The cheapest stainless stuff makes it worse
by being thin as well.

On Fri, 7 Jan 2011 19:56:21 +0000 (UTC), Doug Freyburger
> wrote:

>
> The best stuff is stainless layered inside and out with copper or
> aluminum in the core. All Clad, the various "waterless" brands sold at
> home shows have the core go up the sides. The next step down are the
> ones where the core is all or almost all at the bottom. The top of the
> Cruisinart line.
>
> The bad stuff is all stainless. Lower heat conductivity so it has hot
> spots that stick and burn. The cheapest stainless stuff makes it worse
> by being thin as well.

That was nice, short, two paragraph summary. Thanks!

--

Never trust a dog to watch your food.

On Jan 7, 2:01*pm, sf > wrote:
> On Fri, 7 Jan 2011 10:21:25 -0800 (PST), Cindy Hamilton
>
>
>
>
>
> > wrote:
> > On Jan 7, 10:42*am, sf > wrote:
> > > On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> > > > wrote:
> > > > On Jan 6, 7:15 pm, zxcvbob > wrote:
>
> > > > > You want something that's stainless steel and not lined with Teflon.
> > > > > Wash it gently with scouring powder and vinegar after you cook
> > > > > especially smelly fish. Or use "Barkeepers Friend", which contains
> > > > > an acid (not sure if you can get that in the UK.) Don't scrub it
> > > > > too hard or the scouring powder will scratch the finish. (don't
> > > > > scrub the outside at all.) HTH
>
> > > > Why not scrub the outside?
>
> > > Because the outside is a mirror finish and an abrasive will scratch
> > > it.
>
> > If I don't scrub the outside, it gets brown and crusty, especially the
> > saute pan. I'd rather have my cookware scratched.
>
> > They're tools. *They're not supposed to look like the just came
> > out of the box.
>
> You must store yours out of sight. *Mine are on a pot rack and I'd
> prefer that they not look quite that bad. *Believe me, mine do not
> look like they just came out of the box either; but my old anodized
> pans are "two toned" and I think they look awful.

They hang on the wall. I've got All-Clad that's less than 10
years old. I expect they'll last my lifetime, but they are
somewhat battle-scarred. They've taken way more
damage from the grates on my stove than from the
Bon Ami which which I scrub them.

I've also got some Wearever nonstick aluminum
frying pans. I rotate those out every five years or
so, when the nonstick surface goes. The ones
that fit in the dishwasher are spotty dull gray;
the biggest one is fairly silvery still.

The scratches on the pans are like the wrinkles
on my face: signs of a life well lived.

Cindy Hamilton

On Fri, 7 Jan 2011 12:31:56 -0800 (PST), Cindy Hamilton
> wrote:

> The scratches on the pans are like the wrinkles
> on my face: signs of a life well lived.

I got an anodized outside (with ss inside) so I won't have to go
through that, but I'm still trying not to scorch them.

--

Never trust a dog to watch your food.

Cindy Hamilton wrote:
> On Jan 7, 10:42 am, sf > wrote:
>> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>>
>> > wrote:
>>> On Jan 6, 7:15 pm, zxcvbob > wrote:
>>>> You want something that's stainless steel and not lined with Teflon.
>>>> Wash it gently with scouring powder and vinegar after you cook
>>>> especially smelly fish. Or use "Barkeepers Friend", which contains
>>>> an acid (not sure if you can get that in the UK.) Don't scrub it
>>>> too hard or the scouring powder will scratch the finish. (don't
>>>> scrub the outside at all.) HTH
>>> Why not scrub the outside?
>> Because the outside is a mirror finish and an abrasive will scratch
>> it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
> Cindy Hamilton


I scrub the insides of my pots and pans. If the outsides get nasty, I
use Bon Ami, and if that doesn't work I clean them with ammonia or
oven cleaner. I don't like to scratch a mirrored surface
unnecessarily. If it does get scratched in use, I don't worry about
it too much. Chicks dig scars ;-)

-Bob

Cindy Hamilton wrote:
> On Jan 7, 10:42 am, sf > wrote:
>> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>>
>> > wrote:
>>> On Jan 6, 7:15 pm, zxcvbob > wrote:
>>>> You want something that's stainless steel and not lined with Teflon.
>>>> Wash it gently with scouring powder and vinegar after you cook
>>>> especially smelly fish. Or use "Barkeepers Friend", which contains
>>>> an acid (not sure if you can get that in the UK.) Don't scrub it
>>>> too hard or the scouring powder will scratch the finish. (don't
>>>> scrub the outside at all.) HTH
>>> Why not scrub the outside?
>> Because the outside is a mirror finish and an abrasive will scratch
>> it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
> Cindy Hamilton

And at some point, that becomes an older piece's character.

--
Jean B.

On Jan 7, 4:30*pm, zxcvbob > wrote:
> Cindy Hamilton wrote:
> > On Jan 7, 10:42 am, sf > wrote:
> >> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> >> > wrote:
> >>> On Jan 6, 7:15 pm, zxcvbob > wrote:
> >>>> You want something that's stainless steel and not lined with Teflon.
> >>>> Wash it gently with scouring powder and vinegar after you cook
> >>>> especially smelly fish. Or use "Barkeepers Friend", which contains
> >>>> an acid (not sure if you can get that in the UK.) Don't scrub it
> >>>> too hard or the scouring powder will scratch the finish. (don't
> >>>> scrub the outside at all.) HTH
> >>> Why not scrub the outside?
> >> Because the outside is a mirror finish and an abrasive will scratch
> >> it.
>
> > If I don't scrub the outside, it gets brown and crusty, especially the
> > saute pan. I'd rather have my cookware scratched.
>
> > They're tools. *They're not supposed to look like the just came
> > out of the box.
>
> > Cindy Hamilton
>
> I scrub the insides of my pots and pans. *If the outsides get nasty, I
> use Bon Ami, and if that doesn't work I clean them with ammonia or
> oven cleaner. *I don't like to scratch a mirrored surface
> unnecessarily. *If it does get scratched in use, I don't worry about
> it too much. *Chicks dig scars ;-)

I use Bon Ami, although if bigger guns are required I'll bring out
the Scotchbrite or Barkeeper's Friend (Bartender's? Can't recall),
which has oxalic acid. Good on rust, hard on the hands. I try
to remember to put on gloves when I use it.

I, too, don't like to scratch things unnecessarily.

Cindy Hamilton

Doug Freyburger wrote:

> Gareth Fimlinson wrote:
> > ImStillMags wrote:
> >
> >> If you want good pots and pans, get stainless steel. good polished
> >> stainless steel. The good stuff is not cheap but is worth it and
> >> will last forever.
> >
> > what's this about different types of stainless steel pot.
> >
> > no teflon (I guess if it's silver inside then it's no teflon and the
> > black inside ones are teflon, right?)
>
> The best coated stuff is lower quality then the best polished stuff.
> There are many levels in between where it is also true. At the bottom
> are the teflon frying pans that last maybe a year. No matter the
> coating (including anodized) it wears off or a chemical reaction
> etches it off.
>

I've got a pot that is black inside(teflon I guess), but very
scratched.. lasts for years.

yeah there have been times where i've left it on the heat and it has
got burnt on the bottom. So i've scrubbed the burnt stuff off..

I don't care about aesthetics and it heats my food ok..

Any problem with that?

The only problem I have is it absorbs the smell of the fish, that's the
big problem for me. but it heats things fine for me. It doesn't just
last a year. It can last forever.


What is your view on Tefal vs Teflon?


Tefal isn't black is it? And I guess wouldn't absorb the smell?

I don't care about hot spots, it's a saucepan the food in it floats in
water.

"Gareth Fimlinson" > wrote in message
...
> Doug Freyburger wrote:
>
>> Gareth Fimlinson wrote:
>> > ImStillMags wrote:
>> >
>> >> If you want good pots and pans, get stainless steel. good polished
>> >> stainless steel. The good stuff is not cheap but is worth it and
>> >> will last forever.
>> >
>> > what's this about different types of stainless steel pot.
>> >
>> > no teflon (I guess if it's silver inside then it's no teflon and the
>> > black inside ones are teflon, right?)
>>
>> The best coated stuff is lower quality then the best polished stuff.
>> There are many levels in between where it is also true. At the bottom
>> are the teflon frying pans that last maybe a year. No matter the
>> coating (including anodized) it wears off or a chemical reaction
>> etches it off.
>>
>
> I've got a pot that is black inside(teflon I guess), but very
> scratched.. lasts for years.
>
> yeah there have been times where i've left it on the heat and it has
> got burnt on the bottom. So i've scrubbed the burnt stuff off..
>
> I don't care about aesthetics and it heats my food ok..
>
> Any problem with that?

Actually scratched Teflon is dangerous. If it is scratched that means you
are getting bits of Teflon in your food.
>
> The only problem I have is it absorbs the smell of the fish, that's the
> big problem for me. but it heats things fine for me. It doesn't just
> last a year. It can last forever.
>
>
> What is your view on Tefal vs Teflon?

I had Tefal years ago. It was okay I guess.
>
>
> Tefal isn't black is it? And I guess wouldn't absorb the smell?

If I recall, it is a grayish black. I don't know about the smell. I have
never had any pan absorb a smell. Then again, I don't cook fish. Onions
and garlic, yes.
>
> I don't care about hot spots, it's a saucepan the food in it floats in
> water.

I mainly use the copper bottomed Revereware. I am on my second set. I kept
one pan out of the old set for popcorn. The old set still worked fine, just
didn't look so good. I had put it in the dishwasher and that will dull the
handles.

I also have a Rachel Ray oval pasta pot and a very large Circulon sauté pan.

Julie Bove wrote:

>
> "Gareth Fimlinson" > wrote in message
> ...
> > Doug Freyburger wrote:
> >
> > > Gareth Fimlinson wrote:
> >>> ImStillMags wrote:
> > > >
> >>>> If you want good pots and pans, get stainless steel. good
> polished >>>> stainless steel. The good stuff is not cheap but is
> worth it and >>>> will last forever.
> > > >
> >>> what's this about different types of stainless steel pot.
> > > >
> >>> no teflon (I guess if it's silver inside then it's no teflon and
> the >>> black inside ones are teflon, right?)
> > >
> > > The best coated stuff is lower quality then the best polished
> > > stuff. There are many levels in between where it is also true.
> > > At the bottom are the teflon frying pans that last maybe a year.
> > > No matter the coating (including anodized) it wears off or a
> > > chemical reaction etches it off.
> > >
> >
> > I've got a pot that is black inside(teflon I guess), but very
> > scratched.. lasts for years.
> >
> > yeah there have been times where i've left it on the heat and it has
> > got burnt on the bottom. So i've scrubbed the burnt stuff off..
> >
> > I don't care about aesthetics and it heats my food ok..
> >
> > Any problem with that?
>
> Actually scratched Teflon is dangerous. If it is scratched that
> means you are getting bits of Teflon in your food.
> >
> > The only problem I have is it absorbs the smell of the fish, that's
> > the big problem for me. but it heats things fine for me. It
> > doesn't just last a year. It can last forever.
> >
> >
> > What is your view on Tefal vs Teflon?
>
> I had Tefal years ago. It was okay I guess.
> >
> >
> > Tefal isn't black is it? And I guess wouldn't absorb the smell?
>
> If I recall, it is a grayish black. I don't know about the smell. I
> have never had any pan absorb a smell. Then again, I don't cook
> fish. Onions and garlic, yes.
> >
> > I don't care about hot spots, it's a saucepan the food in it floats
> > in water.
>
> I mainly use the copper bottomed Revereware. I am on my second set.
> I kept one pan out of the old set for popcorn. The old set still
> worked fine, just didn't look so good. I had put it in the
> dishwasher and that will dull the handles.
>
> I also have a Rachel Ray oval pasta pot and a very large Circulon
> sauti pan.

ok, i've heard that copper lined with stainless steel is ok just
inspect for scratches during use
http://coppercookwareguide.com/is-co...are-dangerous/

It'd be nice to have something that doesn't become progressively more
and more unsafe as/when it scratched.. or after x years.

Maybe I shouldn't risk Tefal 'cos I don't know the issues. I could go
with copper with stainless steel lining combo but I don't see any at
the johnlewis site.

Is there anything you suggest here?

http://www.johnlewis.com/Home+and+Ga...tCategory.aspx

Julie Bove wrote:
> "Gareth Fimlinson" > wrote in message
> ...
>> Doug Freyburger wrote:
>>
>>> Gareth Fimlinson wrote:
>>>> ImStillMags wrote:
>>>>
>>>>> If you want good pots and pans, get stainless steel. good polished
>>>>> stainless steel. The good stuff is not cheap but is worth it and
>>>>> will last forever.
>>>> what's this about different types of stainless steel pot.
>>>>
>>>> no teflon (I guess if it's silver inside then it's no teflon and the
>>>> black inside ones are teflon, right?)
>>> The best coated stuff is lower quality then the best polished stuff.
>>> There are many levels in between where it is also true. At the bottom
>>> are the teflon frying pans that last maybe a year. No matter the
>>> coating (including anodized) it wears off or a chemical reaction
>>> etches it off.
>>>
>> I've got a pot that is black inside(teflon I guess), but very
>> scratched.. lasts for years.
>>
>> yeah there have been times where i've left it on the heat and it has
>> got burnt on the bottom. So i've scrubbed the burnt stuff off..
>>
>> I don't care about aesthetics and it heats my food ok..
>>
>> Any problem with that?
>
> Actually scratched Teflon is dangerous. If it is scratched that means you
> are getting bits of Teflon in your food.
>> The only problem I have is it absorbs the smell of the fish, that's the
>> big problem for me. but it heats things fine for me. It doesn't just
>> last a year. It can last forever.
>>
>>
>> What is your view on Tefal vs Teflon?
>
> I had Tefal years ago. It was okay I guess.
>>
>> Tefal isn't black is it? And I guess wouldn't absorb the smell?
>
> If I recall, it is a grayish black. I don't know about the smell. I have
> never had any pan absorb a smell. Then again, I don't cook fish. Onions
> and garlic, yes.
>> I don't care about hot spots, it's a saucepan the food in it floats in
>> water.
>
> I mainly use the copper bottomed Revereware. I am on my second set. I kept
> one pan out of the old set for popcorn. The old set still worked fine, just
> didn't look so good. I had put it in the dishwasher and that will dull the
> handles.
>
> I also have a Rachel Ray oval pasta pot and a very large Circulon sauté pan.
>
>
Why did you get newer Revereware? How old was the old set? IMO,
they just got thinner and shoddier over time. The ones my
grandmother had are very heavy, still just great. My mom's are
thinner, and the ones I got in the 60s are even thinner. I can't
comment on the really new Revereware.

Oh, oh, oh! I see that Revereware is now part of World
Kitchen--the same folks who are bringing us the poor-quality
Corelle and Pyrex.

--
Jean B.

On Thu, 13 Jan 2011 08:29:10 -0800, "Julie Bove"
> wrote:

>
>"Gareth Fimlinson" > wrote in message
...
>> Doug Freyburger wrote:
>>
>>> Gareth Fimlinson wrote:
>>> > ImStillMags wrote:
>>> >
>>> >> If you want good pots and pans, get stainless steel. good polished
>>> >> stainless steel. The good stuff is not cheap but is worth it and
>>> >> will last forever.
>>> >
>>> > what's this about different types of stainless steel pot.
>>> >
>>> > no teflon (I guess if it's silver inside then it's no teflon and the
>>> > black inside ones are teflon, right?)
>>>
>>> The best coated stuff is lower quality then the best polished stuff.
>>> There are many levels in between where it is also true. At the bottom
>>> are the teflon frying pans that last maybe a year. No matter the
>>> coating (including anodized) it wears off or a chemical reaction
>>> etches it off.
>>>
>>
>> I've got a pot that is black inside(teflon I guess), but very
>> scratched.. lasts for years.
>>
>> yeah there have been times where i've left it on the heat and it has
>> got burnt on the bottom. So i've scrubbed the burnt stuff off..
>>
>> I don't care about aesthetics and it heats my food ok..
>>
>> Any problem with that?
>
>Actually scratched Teflon is dangerous. If it is scratched that means you
>are getting bits of Teflon in your food.

Teflon is inert, no danger whatsoever. Teflon is perfectly food safe,
that's why it's used to coat cookware. Folks ingest lots of plastic
particles everyday from myriad sources (everytime you brush your
teeth), most food/beverages packaging today are of plastics, ingesting
plastics is unavoidable... imagine the next time you have blood drawn
with a plastic hypodermic needle, use a teflon coated bandaid on an
open wound, I imagine how you'd squeal next you have a teflon lubed
condom covered penis inserted into your bodily orifices... you'd be
royally fornicated! LOL

Brooklyn1 wrote:

> On Thu, 13 Jan 2011 08:29:10 -0800, "Julie Bove"
> > wrote:
>
> >
> >"Gareth Fimlinson" > wrote in message
> > ...
> >> Doug Freyburger wrote:
> > >
> >>> Gareth Fimlinson wrote:
> >>> > ImStillMags wrote:
> >>> >
> >>> >> If you want good pots and pans, get stainless steel. good
> polished >>> >> stainless steel. The good stuff is not cheap but is
> worth it and >>> >> will last forever.
> >>> >
> >>> > what's this about different types of stainless steel pot.
> >>> >
> >>> > no teflon (I guess if it's silver inside then it's no teflon
> and the >>> > black inside ones are teflon, right?)
> > > >
> >>> The best coated stuff is lower quality then the best polished
> stuff. >>> There are many levels in between where it is also true.
> At the bottom >>> are the teflon frying pans that last maybe a year.
> No matter the >>> coating (including anodized) it wears off or a
> chemical reaction >>> etches it off.
> > > >
> > >
> >> I've got a pot that is black inside(teflon I guess), but very
> >> scratched.. lasts for years.
> > >
> >> yeah there have been times where i've left it on the heat and it
> has >> got burnt on the bottom. So i've scrubbed the burnt stuff off..
> > >
> >> I don't care about aesthetics and it heats my food ok..
> > >
> >> Any problem with that?
> >
> > Actually scratched Teflon is dangerous. If it is scratched that
> > means you are getting bits of Teflon in your food.
>
> Teflon is inert, no danger whatsoever. Teflon is perfectly food safe,
> that's why it's used to coat cookware. Folks ingest lots of plastic
> particles everyday from myriad sources (everytime you brush your
> teeth), most food/beverages packaging today are of plastics, ingesting
> plastics is unavoidable... imagine the next time you have blood drawn
> with a plastic hypodermic needle, use a teflon coated bandaid on an
> open wound, I imagine how you'd squeal next you have a teflon lubed
> condom covered penis inserted into your bodily orifices... you'd be
> royally fornicated! LOL

I don't think my scratched teflon pan is flaking, but if it was, would
you want to eat teflon cornflakes? Even eating one or two from time to
time is avoidable.

Given two substances, neither shown to cause harm to humans. But food
cooked in one has or does kill birds, and teflon does even when not
flaking. And cooking with the other hasn't been shown to cause harm to
anybody or kill anything. Then which would you choose?

"Gareth Fimlinson" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "Gareth Fimlinson" > wrote in message
>> ...
>> > Doug Freyburger wrote:
>> >
>> > > Gareth Fimlinson wrote:
>> >>> ImStillMags wrote:
>> > > >
>> >>>> If you want good pots and pans, get stainless steel. good
>> polished >>>> stainless steel. The good stuff is not cheap but is
>> worth it and >>>> will last forever.
>> > > >
>> >>> what's this about different types of stainless steel pot.
>> > > >
>> >>> no teflon (I guess if it's silver inside then it's no teflon and
>> the >>> black inside ones are teflon, right?)
>> > >
>> > > The best coated stuff is lower quality then the best polished
>> > > stuff. There are many levels in between where it is also true.
>> > > At the bottom are the teflon frying pans that last maybe a year.
>> > > No matter the coating (including anodized) it wears off or a
>> > > chemical reaction etches it off.
>> > >
>> >
>> > I've got a pot that is black inside(teflon I guess), but very
>> > scratched.. lasts for years.
>> >
>> > yeah there have been times where i've left it on the heat and it has
>> > got burnt on the bottom. So i've scrubbed the burnt stuff off..
>> >
>> > I don't care about aesthetics and it heats my food ok..
>> >
>> > Any problem with that?
>>
>> Actually scratched Teflon is dangerous. If it is scratched that
>> means you are getting bits of Teflon in your food.
>> >
>> > The only problem I have is it absorbs the smell of the fish, that's
>> > the big problem for me. but it heats things fine for me. It
>> > doesn't just last a year. It can last forever.
>> >
>> >
>> > What is your view on Tefal vs Teflon?
>>
>> I had Tefal years ago. It was okay I guess.
>> >
>> >
>> > Tefal isn't black is it? And I guess wouldn't absorb the smell?
>>
>> If I recall, it is a grayish black. I don't know about the smell. I
>> have never had any pan absorb a smell. Then again, I don't cook
>> fish. Onions and garlic, yes.
>> >
>> > I don't care about hot spots, it's a saucepan the food in it floats
>> > in water.
>>
>> I mainly use the copper bottomed Revereware. I am on my second set.
>> I kept one pan out of the old set for popcorn. The old set still
>> worked fine, just didn't look so good. I had put it in the
>> dishwasher and that will dull the handles.
>>
>> I also have a Rachel Ray oval pasta pot and a very large Circulon
>> sauti pan.
>
> ok, i've heard that copper lined with stainless steel is ok just
> inspect for scratches during use
> http://coppercookwareguide.com/is-co...are-dangerous/
>
I don't think this is copper lined with stainless. It is stainless with a
copper bottom.

> It'd be nice to have something that doesn't become progressively more
> and more unsafe as/when it scratched.. or after x years.
>
> Maybe I shouldn't risk Tefal 'cos I don't know the issues. I could go
> with copper with stainless steel lining combo but I don't see any at
> the johnlewis site.
>
> Is there anything you suggest here?
>
> http://www.johnlewis.com/Home+and+Ga...tCategory.aspx

I'm not really an expert on pans. The first set I bought was enamel and it
matched my Corelle dishes. That is why I got it. It was crap to cook in
and didn't last any time at all. My mom used Revereware as did both of my
grandmas. So I got that when I needed to replace the cute ones. Works for
me.

"Jean B." > wrote in message
...
> Julie Bove wrote:
>> "Gareth Fimlinson" > wrote in message
>> ...
>>> Doug Freyburger wrote:
>>>
>>>> Gareth Fimlinson wrote:
>>>>> ImStillMags wrote:
>>>>>
>>>>>> If you want good pots and pans, get stainless steel. good polished
>>>>>> stainless steel. The good stuff is not cheap but is worth it and
>>>>>> will last forever.
>>>>> what's this about different types of stainless steel pot.
>>>>>
>>>>> no teflon (I guess if it's silver inside then it's no teflon and the
>>>>> black inside ones are teflon, right?)
>>>> The best coated stuff is lower quality then the best polished stuff.
>>>> There are many levels in between where it is also true. At the bottom
>>>> are the teflon frying pans that last maybe a year. No matter the
>>>> coating (including anodized) it wears off or a chemical reaction
>>>> etches it off.
>>>>
>>> I've got a pot that is black inside(teflon I guess), but very
>>> scratched.. lasts for years.
>>>
>>> yeah there have been times where i've left it on the heat and it has
>>> got burnt on the bottom. So i've scrubbed the burnt stuff off..
>>>
>>> I don't care about aesthetics and it heats my food ok..
>>>
>>> Any problem with that?
>>
>> Actually scratched Teflon is dangerous. If it is scratched that means
>> you are getting bits of Teflon in your food.
>>> The only problem I have is it absorbs the smell of the fish, that's the
>>> big problem for me. but it heats things fine for me. It doesn't just
>>> last a year. It can last forever.
>>>
>>>
>>> What is your view on Tefal vs Teflon?
>>
>> I had Tefal years ago. It was okay I guess.
>>>
>>> Tefal isn't black is it? And I guess wouldn't absorb the smell?
>>
>> If I recall, it is a grayish black. I don't know about the smell. I
>> have never had any pan absorb a smell. Then again, I don't cook fish.
>> Onions and garlic, yes.
>>> I don't care about hot spots, it's a saucepan the food in it floats in
>>> water.
>>
>> I mainly use the copper bottomed Revereware. I am on my second set. I
>> kept one pan out of the old set for popcorn. The old set still worked
>> fine, just didn't look so good. I had put it in the dishwasher and that
>> will dull the handles.
>>
>> I also have a Rachel Ray oval pasta pot and a very large Circulon sauté
>> pan.
> Why did you get newer Revereware? How old was the old set? IMO, they
> just got thinner and shoddier over time. The ones my grandmother had are
> very heavy, still just great. My mom's are thinner, and the ones I got in
> the 60s are even thinner. I can't comment on the really new Revereware.

Yes they did get shoddier and they changed the shape. I don't really know
how old the first set was. One of them had an accident when fairly new. I
was living in an old apartment with a really old stove. I had put some
pasta on to cook. All of a sudden I heard a noise like that firework called
a Whistling or Piccolo Pete. I looked over to see blue sparks shooting to
to the ceiling. And then I heard a bang. What happened was that the
outside end of the coil of my electric burner had shot off and shot a hole
clean through the pan. Luckily I was across the room at the time. I didn't
get hurt and no fire was started but there were marks on the ceiling.

The landlord replaced the burner. My brother got me a new pan for my
birthday but at the time could not find that exact pan. It was a 2 quart
which used to come with the set. I think it no longer does. But the one he
bought for me could also be used as a double boiler. I really don't make
anything that requires a double boiler any more so that part was never used.

I had been putting the pans in the dishwasher and that caused the handles to
get all bad looking. I can't remember the particulars now. We were living
in NY when I replaced them so it would have been at least 7 year ago. I
think the problem was to the Dutch oven. I think one handle cracked or
became loose or something. I bought a new set but had to pay a small
fortune to also get the 2 quart because it no longer comes in the set. And
I never use the skillet that comes with the set. I just gave it away. I
kept my old 2 quart to make popcorn in. And I kept the lids. I rarely use
lids so they were still in good shape. But since they did change the shape
of the pans, the lids don't necessarily fit the same size pans that they
came off of. They do all seem to fit something. And I have 3 lids for the
2 quart now.
>
> Oh, oh, oh! I see that Revereware is now part of World Kitchen--the same
> folks who are bringing us the poor-quality Corelle and Pyrex.

Really? Oh snap. I don't know what happened to my grandma's pans. I would
have liked to have them. She made a big deal of polishing the bottoms of
hers after every use.

My mom's are much older than mine but look better. In fact when I replaced
them I almost bought used ones from Ebay.

On Thu, 13 Jan 2011 17:10:17 -0800, "Julie Bove"
> wrote:

> > http://www.johnlewis.com/Home+and+Ga...tCategory.aspx
>
> I'm not really an expert on pans. The first set I bought was enamel and it
> matched my Corelle dishes. That is why I got it. It was crap to cook in
> and didn't last any time at all. My mom used Revereware as did both of my
> grandmas. So I got that when I needed to replace the cute ones. Works for
> me.

A lot of those brands are better known in the UK and I guess I've
killed the above poster due to some troll-like post; but what I see in
the above url looks a choice between good, better, best and great to
me.

--

Carrot cake counts as a serving of vegetables.

Julie Bove wrote:
> "Jean B." > wrote in message
> ...
>> Julie Bove wrote:
>>> "Gareth Fimlinson" > wrote in message
>>> ...
>>>> Doug Freyburger wrote:
>>>>
>>>>> Gareth Fimlinson wrote:
>>>>>> ImStillMags wrote:
>>>>>>
>>>>>>> If you want good pots and pans, get stainless steel. good polished
>>>>>>> stainless steel. The good stuff is not cheap but is worth it and
>>>>>>> will last forever.
>>>>>> what's this about different types of stainless steel pot.
>>>>>>
>>>>>> no teflon (I guess if it's silver inside then it's no teflon and the
>>>>>> black inside ones are teflon, right?)
>>>>> The best coated stuff is lower quality then the best polished stuff.
>>>>> There are many levels in between where it is also true. At the bottom
>>>>> are the teflon frying pans that last maybe a year. No matter the
>>>>> coating (including anodized) it wears off or a chemical reaction
>>>>> etches it off.
>>>>>
>>>> I've got a pot that is black inside(teflon I guess), but very
>>>> scratched.. lasts for years.
>>>>
>>>> yeah there have been times where i've left it on the heat and it has
>>>> got burnt on the bottom. So i've scrubbed the burnt stuff off..
>>>>
>>>> I don't care about aesthetics and it heats my food ok..
>>>>
>>>> Any problem with that?
>>> Actually scratched Teflon is dangerous. If it is scratched that means
>>> you are getting bits of Teflon in your food.
>>>> The only problem I have is it absorbs the smell of the fish, that's the
>>>> big problem for me. but it heats things fine for me. It doesn't just
>>>> last a year. It can last forever.
>>>>
>>>>
>>>> What is your view on Tefal vs Teflon?
>>> I had Tefal years ago. It was okay I guess.
>>>> Tefal isn't black is it? And I guess wouldn't absorb the smell?
>>> If I recall, it is a grayish black. I don't know about the smell. I
>>> have never had any pan absorb a smell. Then again, I don't cook fish.
>>> Onions and garlic, yes.
>>>> I don't care about hot spots, it's a saucepan the food in it floats in
>>>> water.
>>> I mainly use the copper bottomed Revereware. I am on my second set. I
>>> kept one pan out of the old set for popcorn. The old set still worked
>>> fine, just didn't look so good. I had put it in the dishwasher and that
>>> will dull the handles.
>>>
>>> I also have a Rachel Ray oval pasta pot and a very large Circulon sauté
>>> pan.
>> Why did you get newer Revereware? How old was the old set? IMO, they
>> just got thinner and shoddier over time. The ones my grandmother had are
>> very heavy, still just great. My mom's are thinner, and the ones I got in
>> the 60s are even thinner. I can't comment on the really new Revereware.
>
> Yes they did get shoddier and they changed the shape. I don't really know
> how old the first set was. One of them had an accident when fairly new. I
> was living in an old apartment with a really old stove. I had put some
> pasta on to cook. All of a sudden I heard a noise like that firework called
> a Whistling or Piccolo Pete. I looked over to see blue sparks shooting to
> to the ceiling. And then I heard a bang. What happened was that the
> outside end of the coil of my electric burner had shot off and shot a hole
> clean through the pan. Luckily I was across the room at the time. I didn't
> get hurt and no fire was started but there were marks on the ceiling.
>
> The landlord replaced the burner. My brother got me a new pan for my
> birthday but at the time could not find that exact pan. It was a 2 quart
> which used to come with the set. I think it no longer does. But the one he
> bought for me could also be used as a double boiler. I really don't make
> anything that requires a double boiler any more so that part was never used.
>
> I had been putting the pans in the dishwasher and that caused the handles to
> get all bad looking. I can't remember the particulars now. We were living
> in NY when I replaced them so it would have been at least 7 year ago. I
> think the problem was to the Dutch oven. I think one handle cracked or
> became loose or something. I bought a new set but had to pay a small
> fortune to also get the 2 quart because it no longer comes in the set. And
> I never use the skillet that comes with the set. I just gave it away. I
> kept my old 2 quart to make popcorn in. And I kept the lids. I rarely use
> lids so they were still in good shape. But since they did change the shape
> of the pans, the lids don't necessarily fit the same size pans that they
> came off of. They do all seem to fit something. And I have 3 lids for the
> 2 quart now.
>> Oh, oh, oh! I see that Revereware is now part of World Kitchen--the same
>> folks who are bringing us the poor-quality Corelle and Pyrex.
>
> Really? Oh snap. I don't know what happened to my grandma's pans. I would
> have liked to have them. She made a big deal of polishing the bottoms of
> hers after every use.
>
> My mom's are much older than mine but look better. In fact when I replaced
> them I almost bought used ones from Ebay.
>
>
I am always looking for older Revereware. Might as well stop,
since I can't use them on my new stove though. (My current one
has two normal burners.)

I gave my daughter the more-recent Revereware, and eventually I'll
give her the old items.

--
Jean B.

On Thu, 13 Jan 2011 22:25:06 -0500, "Jean B." >
wrote:
> >
> I am always looking for older Revereware.

Why?

> might as well stop,
> since I can't use them on my new stove though. (My current one
> has two normal burners.)

OIC
>
> I gave my daughter the more-recent Revereware, and eventually I'll
> give her the old items.

What if she gets a newer stove too?

--

Carrot cake counts as a serving of vegetables.

sf wrote:
> On Thu, 13 Jan 2011 22:25:06 -0500, "Jean B." >
> wrote:
>> I am always looking for older Revereware.
>
> Why?
>
>> might as well stop,
>> since I can't use them on my new stove though. (My current one
>> has two normal burners.)
>
> OIC
>> I gave my daughter the more-recent Revereware, and eventually I'll
>> give her the old items.
>
> What if she gets a newer stove too?
>
The issue is more whether a) she has an induction cooktop, or b)
she has a ceram-top. (Pots and pans with warped bottoms don't
fare well on them.)

--
Jean B.

In article >,
"Gareth Fimlinson" > wrote:

> Brooklyn1 wrote:
>
> > On Thu, 13 Jan 2011 08:29:10 -0800, "Julie Bove"
> > > wrote:
> >
> > >
> > >"Gareth Fimlinson" > wrote in message
> > > ...
> > >> Doug Freyburger wrote:
> > > >
> > >>> Gareth Fimlinson wrote:
> > >>> > ImStillMags wrote:
> > >>> >
> > >>> >> If you want good pots and pans, get stainless steel. good
> > polished >>> >> stainless steel. The good stuff is not cheap but is
> > worth it and >>> >> will last forever.
> > >>> >
> > >>> > what's this about different types of stainless steel pot.
> > >>> >
> > >>> > no teflon (I guess if it's silver inside then it's no teflon
> > and the >>> > black inside ones are teflon, right?)
> > > > >
> > >>> The best coated stuff is lower quality then the best polished
> > stuff. >>> There are many levels in between where it is also true.
> > At the bottom >>> are the teflon frying pans that last maybe a year.
> > No matter the >>> coating (including anodized) it wears off or a
> > chemical reaction >>> etches it off.
> > > > >
> > > >
> > >> I've got a pot that is black inside(teflon I guess), but very
> > >> scratched.. lasts for years.
> > > >
> > >> yeah there have been times where i've left it on the heat and it
> > has >> got burnt on the bottom. So i've scrubbed the burnt stuff off..
> > > >
> > >> I don't care about aesthetics and it heats my food ok..
> > > >
> > >> Any problem with that?
> > >
> > > Actually scratched Teflon is dangerous. If it is scratched that
> > > means you are getting bits of Teflon in your food.
> >
> > Teflon is inert, no danger whatsoever. Teflon is perfectly food safe,
> > that's why it's used to coat cookware. Folks ingest lots of plastic
> > particles everyday from myriad sources (everytime you brush your
> > teeth), most food/beverages packaging today are of plastics, ingesting
> > plastics is unavoidable... imagine the next time you have blood drawn
> > with a plastic hypodermic needle, use a teflon coated bandaid on an
> > open wound, I imagine how you'd squeal next you have a teflon lubed
> > condom covered penis inserted into your bodily orifices... you'd be
> > royally fornicated! LOL
>
> I don't think my scratched teflon pan is flaking, but if it was, would
> you want to eat teflon cornflakes? Even eating one or two from time to
> time is avoidable.
>
> Given two substances, neither shown to cause harm to humans. But food
> cooked in one has or does kill birds, and teflon does even when not
> flaking. And cooking with the other hasn't been shown to cause harm to
> anybody or kill anything. Then which would you choose?

I'd choose to get enough information to *know* when, how, and under what
circumstances teflon *actually* kills birds -- or anything else. Then
I'd act accordingly.

Isaac

On Thu, 13 Jan 2011 22:55:21 -0500, "Jean B." > wrote:

> >
> The issue is more whether a) she has an induction cooktop, or b)
> she has a ceram-top. (Pots and pans with warped bottoms don't
> fare well on them.)

I understand what an induction top is, but "cream-top" is a new term
for me... what's that???

--

Carrot cake counts as a serving of vegetables.

"Jean B." > wrote in message
...
> sf wrote:
>> On Thu, 13 Jan 2011 22:25:06 -0500, "Jean B." >
>> wrote:
>>> I am always looking for older Revereware.
>>
>> Why?
>>
>>> might as well stop, since I can't use them on my new stove though. (My
>>> current one has two normal burners.)
>>
>> OIC
>>> I gave my daughter the more-recent Revereware, and eventually I'll give
>>> her the old items.
>>
>> What if she gets a newer stove too?
>>
> The issue is more whether a) she has an induction cooktop, or b) she has a
> ceram-top. (Pots and pans with warped bottoms don't fare well on them.)

My mom has the flat top stove and her pans are mainly warped on the bottom.
Because of this I have a tendency to send empty or near empty pans flying.
I'll barely touch them and they'll go spinning around.

When we were looking for houses to buy, one had a brand new flat topped
stove. I didn't want it for that reason. Well I actually didn't like the
house or the yard all that well either. But I really didn't want the stove.

On Thu, 13 Jan 2011 20:57:32 -0800, "Julie Bove"
> wrote:

> Well I actually didn't like the
> house or the yard all that well either. But I really didn't want the stove.

A stove can be replaced if everything else is acceptable. Glad you
had more than that on your "don't like" list.

--

Carrot cake counts as a serving of vegetables.

"sf" > wrote in message
...
> On Thu, 13 Jan 2011 20:57:32 -0800, "Julie Bove"
> > wrote:
>
>> Well I actually didn't like the
>> house or the yard all that well either. But I really didn't want the
>> stove.
>
> A stove can be replaced if everything else is acceptable. Glad you
> had more than that on your "don't like" list.

I know and I did replace all of the appliances in this house. They were old
though. Seems rather silly to replace a brand new stove. Even if I were to
sell it I wouldn't get much money for it.

On Thu, 13 Jan 2011 23:15:58 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 13 Jan 2011 20:57:32 -0800, "Julie Bove"
> > > wrote:
> >
> >> Well I actually didn't like the
> >> house or the yard all that well either. But I really didn't want the
> >> stove.
> >
> > A stove can be replaced if everything else is acceptable. Glad you
> > had more than that on your "don't like" list.
>
> I know and I did replace all of the appliances in this house. They were old
> though. Seems rather silly to replace a brand new stove. Even if I were to
> sell it I wouldn't get much money for it.
>
Well, you didn't buy that house so it was a non-issue.

--

Carrot cake counts as a serving of vegetables.

sf wrote:
> On Thu, 13 Jan 2011 22:55:21 -0500, "Jean B." > wrote:
>
>> The issue is more whether a) she has an induction cooktop, or b)
>> she has a ceram-top. (Pots and pans with warped bottoms don't
>> fare well on them.)
>
> I understand what an induction top is, but "cream-top" is a new term
> for me... what's that???
>
Ceram, not cream. Glass top... I see both terms and more used.

--
Jean B.

Julie Bove wrote:
> "Jean B." > wrote in message
> ...
>> sf wrote:
>>> On Thu, 13 Jan 2011 22:25:06 -0500, "Jean B." >
>>> wrote:
>>>> I am always looking for older Revereware.
>>> Why?
>>>
>>>> might as well stop, since I can't use them on my new stove though. (My
>>>> current one has two normal burners.)
>>> OIC
>>>> I gave my daughter the more-recent Revereware, and eventually I'll give
>>>> her the old items.
>>> What if she gets a newer stove too?
>>>
>> The issue is more whether a) she has an induction cooktop, or b) she has a
>> ceram-top. (Pots and pans with warped bottoms don't fare well on them.)
>
> My mom has the flat top stove and her pans are mainly warped on the bottom.
> Because of this I have a tendency to send empty or near empty pans flying.
> I'll barely touch them and they'll go spinning around.
>
> When we were looking for houses to buy, one had a brand new flat topped
> stove. I didn't want it for that reason. Well I actually didn't like the
> house or the yard all that well either. But I really didn't want the stove.
>
>
I have to laugh. Much as I dislike the flat-top stoves, I like
induction so much that my new cooktop is flat. I will say that it
is a lot more powerful than the old Jenn-Air, which was the only
one I could find back ca 1999.

--
Jean B.

isw wrote:
>
> I'd choose to get enough information to *know* when, how, and under what
> circumstances teflon *actually* kills birds -- or anything else. Then
> I'd act accordingly.

When it is heated over a specific point it starts to outgas. The
discussion included what happens when a pan is burned. That's hot
enough. The scratches do not matter.

No pan should be burned. When a teflon pan is burned it's much worse
than a black mark on the pan. Good ventilation is called for if you are
likely to burn a pan. If you've ever burned a pan turn on the fan
whenever you cook.