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Thread: Cookware

  1. #41
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    Quote Originally Posted by Redrose View Post
    I'm pleased with the pan, $500 for the full seems reasonable. I don't cook that much anymore, but my daughter is a fantastic cook and loves the ceramic pans. I guess it's the way to go now. Prices will most likely come down over time.
    After I ordered the set and they sent me confirmation, the next day they send me an email saying my orders been cancelled. No explanation. I emailed them back and I got a curt were out of stock. They are lying they didnt want to sell it to me for that price. So I had to get a different set entirely. All my nonstick are going in the trash when I get a new set.
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    Quote Originally Posted by zelmo1234 View Post
    I would not invest in a full set of non stick ceramic. there are way to many things that you don't need non stick for.

    instead invest in the few pans that you need non stick for and the rest use a high quality stainless. the ceramic works really well especially with a tiny shot of cooking spray. I find that things tend to brown too fast If I don't use the spray
    I have stainless high end single pieces All Clad for searing and certain things. I have two ceramic fry pans.
    My wife has has a full shoulder replacement on her good arm. Its really hard for her to do any scrubbing. I told her do not scrub call me and ill scrub. She wants a nonstick set for everyday stuff and we have the stainless for other stuff. Mama gets what she wants zelmo
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    Quote Originally Posted by Dr. Who View Post
    Funny though, it's the go to for most restaurants. I guess for the price aluminum is cheap and they can toss it when the bottoms warp.
    The restaurant stuff is made from 1/4" plate aluminum. It is not cheap. They have to scour them clean though.
    My beliefs are a distillation of what I was taught as a child and what I observe as an adult.

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    Cheap aluminum - or most aluminum I guess starts to corrode badly with age.

    I just tossed an aluminum Wagner dutch oven that was probably decades old because it got to pitted and started to leave grey smudges on your fingers using it.
    my junk is ugly

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    Quote Originally Posted by Common View Post
    Ive bought the single piece heavy aluminum nonstick commercial pans from samsclub, if you dont use them everyday they last 6-8 months. What amazes me about them, is they are relatively heavy gauged. I have a flat top electric stove and we hand wash them and they warp and get wobbly. How the heck that happens I have no idea. No we dont put them in water when they are hot. We let them sit on the stove till cooled all the way down
    I think depending on where the meat or other food is in the pan, it creates hotter and colder zones in the pan. If the bottoms aren't laminated, you don't get even heat, plus they may be larger than the burner, which also creates colder zones. Unevenly distributed heat means warpage. Aluminum pots last longer than pans, since they usually contain liquids.
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    Quote Originally Posted by Polecat View Post
    The restaurant stuff is made from 1/4" plate aluminum. It is not cheap. They have to scour them clean though.
    I've seen some of those pans they use on the food network - different restaurants and those pans can and do warp after a while.
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    Quote Originally Posted by Common View Post
    After I ordered the set and they sent me confirmation, the next day they send me an email saying my orders been cancelled. No explanation. I emailed them back and I got a curt were out of stock. They are lying they didnt want to sell it to me for that price. So I had to get a different set entirely. All my nonstick are going in the trash when I get a new set.
    I use cast iron exclusively.
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    I wouldn't $#@! around with any of most of this stuff.

    Get a good set of cast iron, season it right, clean them right and they'll work beautifully for you. Keep a cheapo teflon pan laying around for eggs.

    If you do cast iron right you can fry eggs in them but you really have to have that carbon coating to a mirror finish. It's doable.
    my junk is ugly

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    The downside to Cast Iron, and thats all I saw when I was a kid growing up was cast iron.
    Its heavy as hell when its full of food, to heavy for my wifes recent shoulder replacement. It takes time to season it and get it glazed then you have to be careful how you wash it. Then you have to dry it fully and oil it.
    When my family was young we had cast iron hanging in the kitchen. Thats what we used. Now its just me and my wife. A decent non stick supplemented with a few quality stainless pieces is more than fine for us.
    LETS GO BRANDON
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