what are the best posts and pans to use

jeannie c said:

i bought some stainless steel ones a 2 years ago but the handles are now poping off. i have tride
a couple of other brands and either they stick bad or they end up rusting

Sounds like you have a habit of buying [censored] for cookware. Sorry to be so blunt. LOL Where are you
buying these? Which brands have you tried? Do you buy anything with warranties? I wouldn't suggest
buying a "set" of anything, rather buying the actual pieces you need. Needs, and the intended use of
the item often will require varied finishes and sizes/specs. I just recently cooked at a friend's
home where she had cheap pots, which had even cheaper annoyingly small handles. I wondered why she
bought them as they're so user-unfriendly? A great dutch oven for me is by Le Creuset, yet I don't
want frying pans by Le Creuset. I like my restaurant supply house frying pans. Saucepans by Revere
are inexpensive and last quite a while but are nothing fancy. I have some odd saucepans I picked up
in Europe that I prefer to All Clad, a well known pricey brand, yet I'm not willing to pay that kind
of money and will only buy at deep discount. So as you see, I pick and choose by my own needs. What
I _don't_ do is buy [censored] that I will have to replace in a few years time.

jeannie c said:

i bought some stainless steel ones a 2 years ago but the handles are now poping off.

Can you see where they are screwed in, maybe you can tighten the handles.

nancy

On 2/26/2004 2:31 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

When using stainless or any non teflon coated pan (and this is a good idea with ANY pan) you need to
let the pan get up to temperature BEFORE putting the food in it. You should also add some
butter/margerine/olive oil/Pam/etc also BEFORE putting the food in the pan. If you do this the food
will not stick.

As for the handles popping off - I don't know your finances. Many people will suggest Caphlon. They
are very good cookware, but expensive. I have an assortment of pans - a couple of Farberware
(stainless), one or two T-Fal (coated) and some RevereWare (copper bottom). I have not had any
problems with the handles coming off on them.

Quoted message said:

i bought some stainless steel ones a 2 years ago but the handles are now poping off. i have tride
a couple of other brands and either they stick bad or they end up rusting

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jeannie c <[email hidden]> wrote in message
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Quoted message said:

i bought some stainless steel ones a 2 years ago but the handles are now poping off. i have tride
a couple of other brands and either they stick bad or they end up rusting

Two quick items: Turn off the HTML. Post only in plain text for text-based groups.

A few more details are need from you. What brands did you buy that are already breaking and which
brand did you purchase where the stainless steel ended up rusting? Are you putting them away wet?
Are they being stored where dampness can get to them? What are your needs and projected uses? Did
you "test" them prior to purchase or were they gifts?

I have, and enjoy using, Revereware pans. I also have a set of cast-iron pans and three Dutch ovens.
I use all of them, depending on what I'm making... I have two 12" non-stick skillets, a 14" cast
iron skillet, four 10" skillets, and a dozen sauce and pots. It's an ecclectic collection that suits
my needs. I've also purchased pans that I knew going into the purchase were going to be more
temporary (use and lose); I got exactly enough use to make it worth my while. I wouldn't keep them
for in my kitchen, though.

Take into account your lifestyle, budget, and space before you start collecting. And nothing says
they have to be from the same manufacturer and the same line.

The Ranger

jeannie c said:

i bought some stainless steel ones a 2 years ago but the handles are now poping off. i have tride
a couple of other brands and either they stick bad or they end up rusting

I use Paderno pots and have had good service from them. Unlike previous sets of stainless pots and
pans, I have not lost any handles or tops. I am not happy with the frying pan. Most things do stick
in that, so I am resigned to the fact that stainless still is not the thing to use for frying. On a
few occasions I have inadvertently burned things in my Paderno pots. I just brought some water to a
boil and added a bit of dish washer detergent and they clean up beautifully.