Steel Cookware Set

Jeanie asked:


my mamaw had a full set with a bunch of peices 3 skillets all dif sizes a dutch oven a biscuit pan a flat grill pan that you can use on both sides grill or flat,cornbread pans you know the ones that are flower or corn cob shaped several pans with lids and she gave them to my dad before she died and he wouldn’t use them they reminded him to much of her since thats all she would cook with they’ve been in storage under the house for years and my dad left them to me when he died 2 years ago and i finaly went and got them and they’re in bad shape,if its not rusty then they’re covered with stuck on shiney black stuff,i found several suggestions on how to do this,i tried the one where you put it in a covered container with water/amonia and leave it for days then scrub and season,it doesn’t work,i tried the same method but with water and vinegar,3/4 water 1/4 vinegar and i left it for 1 week then scrubbed with steel wool and got alot of it off but when i seasoned it with the method i found (heat it up warm enough to melt couple tbs of grease or lard and add couple tbs of course salt and rub in all over then turn upside down in 400 deg oven for 2 hours then cut off til cool or put in a charcoal grill with a good fire till the fire dies) the oven method smoked up my house to bad when i did the first peice so i tried the grill method and stuck all of it in there at the same time now the salt mixture is like welded to them and i have to start over to get it off,i know once i get them clean and seasoned not to wash them with soap and to hand dry them and stick them in the oven a minute to be sure its dry so it doesn’t rust,if it weren’t my mamaws set i’d probably throw them out and just buy new ones,but they don’t make them the same anymore and they belonged to her mother before her so they are really old and i have alot of memories of her that almost all include one of them,she loved to cook so do i but i don’t want to ruin them i really want to restore them and reseason them so i can use them and continue passing them down,i don’t mind spending money to do it or putting in the time effort and work to do it either please help,sorry was so long

TILDEN

Benny asked:


I have an old set of copper bottomed Revere cookware frying pans and kettles. They are all labelled with something like this on the bottom: 1801 REVERE WARE 12 in.-85 CLINTON, ILL. U.S.A.
Is there a possibility that these may be aluminum and not stainless steel.

RHOSWEN

Xionwind asked:


Today I bought a set of pots and pans from Macy’s. The brand is Tools of the Trade and the line is called Cookright. It was priced at$89.00 discounted from $130.00. Its a nice looking set, with a 4 quart wok style fry pan, two saute pans & three sauce pans, different sizes, plus a 8quart stock pot all pots plus the wok fryer have lids. Polished Stainless steel. Who knows anything about these pots I cant find any reviews on them and it looks like they are being discontinued.

SAMIA

trishajs asked:


Decor wise, who has your favorite kitchen on the Food Network? I like Ina’s the best. I like the clean classic look of the white and stainless steel with the green accents. I have the same dried peas in glass canisters I also like Rachael Ray’s 30 Minute Meals kitchen set. I also love orange. My dining room is orange Plus, I like the colorful retro/modern look. I want to get a set of RR cookware, the black anodized ones with the orange handles…

MARCELLUS

Starting over asked:


I have a GE Hotpoint Ceramic Glass cook topp range, and I am in the market for new cookware. I recently puchased some “Farberware” Silverstone pots and pans. (not really Farberware afterall) They are alumnium, nonstick on the inside, and coated with red enamel on the outside. My first attempt at using them, I made a grilled cheese, on medium heat, and some of the red enamel from the skillet melted off and stuck to my cook top. Needless to say, I will be returning the set. I read in the manuel that heavy aluminum or stainless steel are reccommended. Any suggestions for a better brand or type of cookware?

SHARIS

DKNY D asked:


I have Stainless Steel Multi cad 1 1/2 qt Sauce Pan, 10″ Skillet, and 12″ Stir Fry Pan by Cuisinart. I got them each separately as I needed them.

I now need a 3″ sq. Sauce Pan. That would complete my set needs however, the 10″ skillet is getting old. Should I get a set? or buy individually again ? I like all matching cookware, and I like this company.

MIKKEL

Justin asked:


So i just got a new set of KitchenAid cookware, and wisely decided to put them in the dishwasher (bad idea). They were all stainless steel before but now theyre all grossly tarnished. Ive tried CLR, but that doesnt seem to help.

Any suggestions on how to get my pots looking new (or at least better) again?

MAXIMA

Catiexxxxx asked:


so last night i had a terrible chain of events , i was babysitting my younger sisters for a few hours . i was starting to make them dinner when my sister came into the kitchen and told me the light bulb in the bathroom exploded. before anyone got hurt i rushed into the bathroom to clean it all up. only a minute and a half later i came into the kitchen and found the stainless steel copper bottomed frying pan smoking . i had put it on my glass top oven on medium . i saw a a big brown spot in one corner but assumed that it was just burn oil and i would wash it off later . so i cooked the cubed chicken in it and then i put it in the sink. later i went too wash it and it wouldnt come off . i even used the special cleaner we have for them ( new pots and pans set) and it wouldnt come off . i think the finish came off !? my parents rarley use it so i put it in the back of the cabinet ( small pan ) . did i ruin the pan ?

pans i have
http://www.sears.com/shc/s/p_10153_12605_00809581000P?vName=For the Home&cName=Cookware, Bakeware & Gadgets&sName=Cookware
(smallest pan )

spot looks like http://s229.photobucket.com/albums/ee207/catiebdevil/?action=view&current=DSCF2006.jpg
(i took pic)

NAFIS

kdollmusic asked:


I’m thinking of getting a new pan set. I’m researching different brands and different types of cookware. This will be a big investment as I plan on keeping these pans for the rest of my life (hopefully).

So I’m trying to decide between cast iron, copper, or stainless steel.

The brands I’ve narrowed it down to are:
Copper: http://www.mauviel.com/
Stainless Steel: http://www.all-clad.com/
Cast Iron: http://www.lecreuset.com/usa/home.php

Any opinions?
What pans do you like to cook on?
Right now we have an electric stove with a ceramic glass top. I prefer a gas stove, though and if I ever redo my kitchen, I’m going to have a gas cooktop.
Oh - and I do all types of cooking, from soups and stews to stir fry, searing steaks and deglazing for a sauce, and just about everything.

LIONEL