Cookware advice needed

FDR said:

I'm in the middle of trying to figure out what pots and pans I should get to
replace my old T-Fal set. I was going to get some All Clad because i like
the stainless interior vs. the Caphalon which seems to have some quirks and
because of the quality feel of the clad stuff.

I bought a 3 qt stainless saute pan from Clad, and have used it to cook up
pork chops. I had normally used a non-stick pan to cook chops and they
always worked out pretty well with browning without adding oil. I found out
that it's not possible to do that method with the SS interior so I have been
using olive oil to coat the pan first, and now they come out pretty well.
But, when it comes time for cleanup there's always trouble getting bits of
pork off the surface. I try a stiff brush with hot water first, then add
Bar Keepers Friend, and when that fails I try warming the pan on the stove
and brushing. It still doesn't clean up easily. So maybe I'm doing
something wrong with it, or is the stainless interior that difficult to work
with? I was going to buy some pots, but now I wonder if cleaning the
interior of the SS pots will be a challenge too. I was going to try to get
the brushed exterior Master Chef 2 versions, but if I need to use the
dishwasher to clean these pots right, then I will have to get a SS exterior.

Anyway, long story but is the stainless interiors that hard to clean on All
Clad? Maybe I should get a non-stick interior on the pots?

Thanks!

Rob

Check out QVC's Stainless 500 line. They're everything that they say.
I'm very please with the way they perform.
http://qvc.com/asp/frameset.asp?nest=%2Fasp%2FIsItemNumberRedirect.asp&search=SQ&frames=y&referrer=QVC&CLASSLEVEL=&txtDesc=stainless+500&SearchClass=&search.x=0&search.y=0&search=submit

or

http://makeashorterlink.com/?U14952ECB

--
Steve

FDR said:

Anyway, long story but is the stainless interiors that hard to clean on All
Clad? Maybe I should get a non-stick interior on the pots?

If you're using Bar Keeper's Friend, make sure you add a little water to
the powder to form a *thick* paste. Then use the thick paste on the
*dry* pan... apply a dab of the paste to a paper towel (folder up thick)
then scrub the surface of the pan. The abrasiveness of the paste will
take any surcace-food off in practically no time.

Also, if you're in a pinch, adding a table spoon or two of kosher salt
to the wet pan then scrubbed firmly with a paper-towel will work almost
as well as BKF.

~john (levelwave)

FDR said:

I'm in the middle of trying to figure out what pots and pans I should get to
replace my old T-Fal set. I was going to get some All Clad because i like
the stainless interior vs. the Caphalon which seems to have some quirks and
because of the quality feel of the clad stuff.

I bought a 3 qt stainless saute pan from Clad, and have used it to cook up
pork chops. I had normally used a non-stick pan to cook chops and they
always worked out pretty well with browning without adding oil. I found out
that it's not possible to do that method with the SS interior so I have been
using olive oil to coat the pan first, and now they come out pretty well.
But, when it comes time for cleanup there's always trouble getting bits of
pork off the surface. I try a stiff brush with hot water first, then add
Bar Keepers Friend, and when that fails I try warming the pan on the stove
and brushing. It still doesn't clean up easily. So maybe I'm doing
something wrong with it, or is the stainless interior that difficult to work
with? I was going to buy some pots, but now I wonder if cleaning the
interior of the SS pots will be a challenge too. I was going to try to get
the brushed exterior Master Chef 2 versions, but if I need to use the
dishwasher to clean these pots right, then I will have to get a SS exterior.

Anyway, long story but is the stainless interiors that hard to clean on All
Clad? Maybe I should get a non-stick interior on the pots?

Thanks!

Rob

Rob, I have all SS pots and one SS fry pan. I have a couple of
non-stick fry pans and a couple of cast iron fry pans. Each have
different uses at least for me. I prefer SS to non-stick. Mine have a
thick SS clad bottom with an inner core to distribute the heat evenly.
My SS fry pan has a thicker copper clad bottom with an inner core. My
stock pots don't have this feature and are prone to more sticking. You
could deglaze the fry pan with water, stock, wine, or sherry. That
should take care of the stuck bits and provide you with a nice sauce.
If you don't want to do that, pour a little baking soda in the pan.
Cover with water and bring to a boil. Remove from heat and let sit.
The stuck bits will come off easily. I don't put my SS pots or pans in
the dishwasher because of the resulting spotting on the mirror exterior
finish. Sometimes a hazey coating or light staining appears on the
interior finish. When this happens I use Lagostina Cleaner -
Professional Stainless Steel and Copper cleaner to restore the inside
finish and keep the bottoms looking new. This is important to me
because all of my pots and pans are out where they can be seen. If you
want your pots and pans to keep their good looks and prevent interior
scratching use nylon, silicone, or wood utensils and always hang them
instead of stacking in a drawer. Don't use any metal utensils.

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean them
well?

"FDR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm in the middle of trying to figure out what pots and pans I should get
to replace my old T-Fal set. I was going to get some All Clad because i
like the stainless interior vs. the Caphalon which seems to have some
quirks and because of the quality feel of the clad stuff.

I bought a 3 qt stainless saute pan from Clad, and have used it to cook up
pork chops. I had normally used a non-stick pan to cook chops and they
always worked out pretty well with browning without adding oil. I found
out that it's not possible to do that method with the SS interior so I
have been using olive oil to coat the pan first, and now they come out
pretty well. But, when it comes time for cleanup there's always trouble
getting bits of pork off the surface. I try a stiff brush with hot water
first, then add Bar Keepers Friend, and when that fails I try warming the
pan on the stove and brushing. It still doesn't clean up easily. So
maybe I'm doing something wrong with it, or is the stainless interior that
difficult to work with? I was going to buy some pots, but now I wonder if
cleaning the interior of the SS pots will be a challenge too. I was going
to try to get the brushed exterior Master Chef 2 versions, but if I need
to use the dishwasher to clean these pots right, then I will have to get a
SS exterior.

Anyway, long story but is the stainless interiors that hard to clean on
All Clad? Maybe I should get a non-stick interior on the pots?

Thanks!

Rob

FDR said:

Are SS pots prone to sticking a lot and does using a dishwasher clean them
well?

They stick more than non-stick, but I find them to be quite
stick-resistant. I have some AllClad, and similar items from a couple of
other manufacturers.
They are very easy to clean, if I fill them with hot sudsy water before
sitting down to eat. By the time dinner is over and I've loaded the
dishwasher, all that's usually needed is a swish with a plastic scrubber
and a hot rinse. If there are still stubborn bits, dry baking soda on a
damp dishcloth will generally take care of it. If I have space in the
dishwasher, I will sometimes wash pans that way.

Sheila

FDR said:

I'm in the middle of trying to figure out what pots and pans I should
get to replace my old T-Fal set. I was going to get some All Clad
because i like the stainless interior vs. the Caphalon which seems to
have some quirks and because of the quality feel of the clad stuff.

I bought a 3 qt stainless saute pan from Clad, and have used it to
cook up pork chops. I had normally used a non-stick pan to cook
chops and they always worked out pretty well with browning without
adding oil. I found out that it's not possible to do that method
with the SS interior so I have been using olive oil to coat the pan
first, and now they come out pretty well. But, when it comes time for
cleanup there's always trouble getting bits of pork off the surface. I try
a stiff brush with hot water first, then add Bar Keepers
Friend, and when that fails I try warming the pan on the stove and
brushing. It still doesn't clean up easily. So maybe I'm doing
something wrong with it, or is the stainless interior that difficult
to work with? I was going to buy some pots, but now I wonder if
cleaning the interior of the SS pots will be a challenge too. I was
going to try to get the brushed exterior Master Chef 2 versions, but
if I need to use the dishwasher to clean these pots right, then I
will have to get a SS exterior.
Anyway, long story but is the stainless interiors that hard to clean
on All Clad? Maybe I should get a non-stick interior on the pots?

Thanks!

Rob

I just purchased this set from Sam's Club
http://www.samsclub.com/eclub/main_shopping.jsp?BV_UseBVCookie=yes&n=0&mt=a&coe=0&oidPath=0:-23542:-25822:-41015:956111%20&fid=1S10

I find it easy to clean and they cook perfectly. I found them to be a very
good set of pots and pans especially for the price and what you get.

--

Joe Cilinceon

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

Mine are dishwasher safe but I've never felt the need to try it. I clean
mine under hot water and a little Dawn while hot in most cases. They clean
as easily as my non stick. If you fry meat and get that burnt on look just
simply leave the pan on the stove and pour in water (just like deglazing),
using a wooden spatula. I also preheat the pans on medium heat before
cooking with them. I add oil to SS once hot and non stick while cold.

--

Joe Cilinceon

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean them
well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even
had the matching mushroom canisters 😉 Am I dating myself? When
non-stick came out I couldn't wait to get a set. Those lasted me about
5 yrs then I bought another set just like them which only lasted 6 yrs.
Meanwhile my lg cast iron fry pan bought used outlasted all three sets
and will still be going strong years after I'm gone. I converted to SS
and have never regretted it. I expect these pots and pans to outlive me
🙂 Once you are used to cooking in SS you will wonder why it took you so
long to convert. I don't put mine in the dishwasher out of choice not
that I couldn't. I don't use anything metal in any of my pots or pans
aside of steaming baskets or racks. DH has been known to put them in
the dishwasher on occasion. You might not want to give up non-stick
entirely. I have a couple of non-stick fry pans with Quantum 2 double
reinforced coating with a 6 yr warranty. I treat these with kid gloves
and they *never* go in the dishwasher. OTOH a well seasoned cast iron
fry pan is worth its weight in gold! It's the best non-stick surface
you can get but never use soap on it or put it into a dishwasher. IMO,
buy the very best pots and pans you can afford even if you have to buy
them one at a time. This is one area where I refuse to skimp. I'm now
eyeing up a couple of copper pots. I *need* these! DH said the mark of
a good cook is being able to cook in any kind of pot and I agree with
him but some pots take more skill than others. You will find SS is good
for some things, cast iron for others, non-stick for others, and copper
for others. You choose the pot or pan depending on what you are cooking.

Joe Cilinceon said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

Mine are dishwasher safe but I've never felt the need to try it. I clean
mine under hot water and a little Dawn while hot in most cases. They clean
as easily as my non stick. If you fry meat and get that burnt on look just
simply leave the pan on the stove and pour in water (just like deglazing),
using a wooden spatula. I also preheat the pans on medium heat before
cooking with them. I add oil to SS once hot and non stick while cold.

Interesting on the oil addition. Is there a reason for this?

~patches~ said:

Joe Cilinceon said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

Mine are dishwasher safe but I've never felt the need to try it. I clean
mine under hot water and a little Dawn while hot in most cases. They clean
as easily as my non stick. If you fry meat and get that burnt on look just
simply leave the pan on the stove and pour in water (just like deglazing),
using a wooden spatula. I also preheat the pans on medium heat before
cooking with them. I add oil to SS once hot and non stick while cold.

Interesting on the oil addition. Is there a reason for this?

Yes, it's called *cooking*.

Sheldon

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even had
the matching mushroom canisters 😉 Am I dating myself? When non-stick
came out I couldn't wait to get a set. Those lasted me about 5 yrs then I
bought another set just like them which only lasted 6 yrs. Meanwhile my lg
cast iron fry pan bought used outlasted all three sets and will still be
going strong years after I'm gone. I converted to SS and have never
regretted it. I expect these pots and pans to outlive me 🙂 Once you are
used to cooking in SS you will wonder why it took you so long to convert.
I don't put mine in the dishwasher out of choice not that I couldn't. I
don't use anything metal in any of my pots or pans aside of steaming
baskets or racks. DH has been known to put them in the dishwasher on
occasion. You might not want to give up non-stick entirely. I have a
couple of non-stick fry pans with Quantum 2 double reinforced coating with
a 6 yr warranty. I treat these with kid gloves and they *never* go in the
dishwasher. OTOH a well seasoned cast iron fry pan is worth its weight in
gold! It's the best non-stick surface you can get but never use soap on
it or put it into a dishwasher. IMO, buy the very best pots and pans you
can afford even if you have to buy them one at a time. This is one area
where I refuse to skimp. I'm now eyeing up a couple of copper pots. I
*need* these! DH said the mark of a good cook is being able to cook in
any kind of pot and I agree with him but some pots take more skill than
others. You will find SS is good for some things, cast iron for others,
non-stick for others, and copper for others. You choose the pot or pan
depending on what you are cooking.

My intention was to buy only the stuf I need because I don't want too many
pots and pans around. And I also wanted to see if I could get the Master
Chef2 stuff since it's a bit cheaper and better performance, but not
dishwasher safe. If I could find a set that met my needs I would get it but
right now I planned on the following:

3 qt saute pan
1.5 qt saucepan (boiling veggies, warming soup, etc.), though I suppose 2
qt. would do, just like the dimensions better on the 1.5 qt.
3 qt. saucepan or saucier (rice, steaming veggies, making tomato sauce)
Non stick fry pan (if only for eggs a 8 ot 10" would do, if making pancakes
a 12"😉

Could probably do without a smaller fry pan right now, but if I had to chose
I'd get a 10" since I have a 7.5 "
Could probably do without an expensive stock or pasta pot. 6 qt. would
probably be fine for cooking some corn or making a half pound of pasta.

The fry and saute pans are too big for the dishwasher, so they could be
aluminum on the outside.
The pots could be aluminum on the outside if they were easy enough to clean,
otherwise SS.

Don't know if the performance of aluminum outside is really all that much
different than the SS.

Anyway, I've probably put way too much thought into this 🙂

On Fri, 16 Sep 2005 13:53:02 GMT, "FDR" <[email hidden]>

Quoted message said:

If I could find a set that met my needs I would get it but
right now I planned on the following:

3 qt saute pan
1.5 qt saucepan (boiling veggies, warming soup, etc.), though I suppose 2
qt. would do, just like the dimensions better on the 1.5 qt.
3 qt. saucepan or saucier (rice, steaming veggies, making tomato sauce)
Non stick fry pan (if only for eggs a 8 ot 10" would do, if making pancakes
a 12"😉

Could probably do without a smaller fry pan right now, but if I had to chose
I'd get a 10" since I have a 7.5 "
Could probably do without an expensive stock or pasta pot. 6 qt. would
probably be fine for cooking some corn or making a half pound of pasta.

Recommendation: in addition to volume, consider pan diameter, and match them as
well as possible to your burner sizes and spacing. For example, there's quite a
bit of variety in 3 qt. saute pan shapes.

-- Larry

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even had
the matching mushroom canisters 😉 Am I dating myself?

These 'type' of pans are also made by Chantal (expensive) - long lasting,
high quality German enamel with heavy gauge carbon steel - I have a few
pieces. Particulary, tho, a wok shaped one which sticks to high heaven! I
use a small pot to reheat a small amount of tomato sauce.
Dee Dee

FDR said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even had
the matching mushroom canisters 😉 Am I dating myself? When non-stick
came out I couldn't wait to get a set. Those lasted me about 5 yrs then I
bought another set just like them which only lasted 6 yrs. Meanwhile my lg
cast iron fry pan bought used outlasted all three sets and will still be
going strong years after I'm gone. I converted to SS and have never
regretted it. I expect these pots and pans to outlive me 🙂 Once you are
used to cooking in SS you will wonder why it took you so long to convert.
I don't put mine in the dishwasher out of choice not that I couldn't. I
don't use anything metal in any of my pots or pans aside of steaming
baskets or racks. DH has been known to put them in the dishwasher on
occasion. You might not want to give up non-stick entirely. I have a
couple of non-stick fry pans with Quantum 2 double reinforced coating with
a 6 yr warranty. I treat these with kid gloves and they *never* go in the
dishwasher. OTOH a well seasoned cast iron fry pan is worth its weight in
gold! It's the best non-stick surface you can get but never use soap on
it or put it into a dishwasher. IMO, buy the very best pots and pans you
can afford even if you have to buy them one at a time. This is one area
where I refuse to skimp. I'm now eyeing up a couple of copper pots. I
*need* these! DH said the mark of a good cook is being able to cook in
any kind of pot and I agree with him but some pots take more skill than
others. You will find SS is good for some things, cast iron for others,
non-stick for others, and copper for others. You choose the pot or pan
depending on what you are cooking.

My intention was to buy only the stuf I need because I don't want too many
pots and pans around. And I also wanted to see if I could get the Master
Chef2 stuff since it's a bit cheaper and better performance, but not
dishwasher safe. If I could find a set that met my needs I would get it but
right now I planned on the following:

My recommendation would be to stay away from anything that is not
dishwasher safe. The reason being is sometimes others <glancing at DH>
will put the pots in the dishwasher.

Quoted message said:

3 qt saute pan
1.5 qt saucepan (boiling veggies, warming soup, etc.), though I suppose 2
qt. would do, just like the dimensions better on the 1.5 qt.
3 qt. saucepan or saucier (rice, steaming veggies, making tomato sauce)

I would go bigger to give you extra room so you don't have to worry
about boil overs.

Quoted message said:

Non stick fry pan (if only for eggs a 8 ot 10" would do, if making pancakes
a 12"😉

I have both 8 and 12 inch. I've heard there are issues with non-stick.
I don't like it when the non-stick surface starts pealing and sticking
to food so I treat mine very carefully. I actually prefer a well
seasoned cast iron fry pan to non-stick fry pans.

Quoted message said:

Could probably do without a smaller fry pan right now, but if I had to chose
I'd get a 10" since I have a 7.5 "
Could probably do without an expensive stock or pasta pot. 6 qt. would
probably be fine for cooking some corn or making a half pound of pasta.

I have 3 stock pots that came as a set. My main compaint is they don't
have the heavy clad bottom but they do the trick when used properly. I
have another sort of stock pot or at least I use it for that sometimes
that came with a deep and shallow steamer basket. It doesn't have a
heavy clad bottom either. I use it a lot for pasta but it really does
steamed potatoes good! If you steam your potatoes instead of boiling
them for potato salad you get a much nicer texture.

Quoted message said:

The fry and saute pans are too big for the dishwasher, so they could be
aluminum on the outside.
The pots could be aluminum on the outside if they were easy enough to clean,
otherwise SS.

What I don't like about aluminum and I do have one pressure cooker that
is aluminum is you really shouldn't cook anything high acid like tomato
based foods in them because it causes the aluminum to leach into the
food. I have a pressure canner that is aluminum but the leaching is a
not issue since all I'm doing is pressurizing sealed jars.

Quoted message said:

Don't know if the performance of aluminum outside is really all that much
different than the SS.

I would not use aluminum for anything other than my one pressure cooker
which is slated to be replaced.

Quoted message said:

Anyway, I've probably put way too much thought into this 🙂

No really you haven't. As I said, buy the best you can afford even if
it means buying one piece at a time. Buy something that will out live
you. You won't regret it. Do the same thing with knives. It might
seem expensive but it will be well worth it.

Quoted message said:

"FDR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot

Yes - if you use too little oil and/or forget to heat the pan adequatly if you
are using them for frying.

For general frying or roasting I use cast iron. Well seasoned CI is
sensational.

Quoted message said:

and does using a dishwasher clean them well?

No - bad idea.

Dimitri

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean
them well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even had
the matching mushroom canisters 😉 Am I dating myself?

These 'type' of pans are also made by Chantal (expensive) - long lasting,
high quality German enamel with heavy gauge carbon steel - I have a few
pieces. Particulary, tho, a wok shaped one which sticks to high heaven! I
use a small pot to reheat a small amount of tomato sauce.
Dee Dee

My MIL, god rest her soul, had these very expensive enamel clad cast
iron pots. I would have given my first born just to have one but they
went alas to a non cooker in our family who has them proudly on displace
collecting dust 🙁

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FDR wrote:

>Maybe I could rephrase this question:
>
>Are SS pots prone to sticking a lot and does using a dishwasher clean
>them well?

See my other reply. I started out with enamel coated pots and pans, the
nice ones with the mushrooms in oranges & browns on the side. I even had
the matching mushroom canisters 😉 Am I dating myself?

These 'type' of pans are also made by Chantal (expensive) - long
lasting, high quality German enamel with heavy gauge carbon steel - I
have a few pieces. Particulary, tho, a wok shaped one which sticks to
high heaven! I use a small pot to reheat a small amount of tomato sauce.
Dee Dee

My MIL, god rest her soul, had these very expensive enamel clad cast iron
pots. I would have given my first born just to have one but they went
alas to a non cooker in our family who has them proudly on displace
collecting dust 🙁

Yes, I know the feeling. These things make me sad.
I always look at Chantal when I go into Kohl's (or is it T.J.Max) that has
them marked down often, but they are still too expensive to buy when I have
alternative pots. DH has a tendency to ruin them, so I'm not too interested
to replace.
Dee Dee***

***When you arise in the morning, think of what a precious privilege it is
to be alive - to breathe, to think, to enjoy, to love.
--Marcus Aurelius

~patches~ said:

Joe Cilinceon said:

FDR said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher
clean them well?

Mine are dishwasher safe but I've never felt the need to try it. I
clean mine under hot water and a little Dawn while hot in most
cases. They clean as easily as my non stick. If you fry meat and get
that burnt on look just simply leave the pan on the stove and pour
in water (just like deglazing), using a wooden spatula. I also
preheat the pans on medium heat before cooking with them. I add oil
to SS once hot and non stick while cold.

Interesting on the oil addition. Is there a reason for this?

I generally use olive oil for meats as I like the taste with some meats. I
also use penut oil if pan frying though I don't do that much anymore (I have
a deep fryer now). Eggs for example, I like with a little butter in the pan,
which I usually do in non stick, though not always. I also use cast iron and
steel woks which both need seasoning. I have never heard of needing to
season a SS or non-stick pan though.

--

Joe Cilinceon

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

>FDR wrote:
>
>
>
>>Maybe I could rephrase this question:
>>
>>Are SS pots prone to sticking a lot and does using a dishwasher clean
>>them well?
>
>See my other reply. I started out with enamel coated pots and pans, the
>nice ones with the mushrooms in oranges & browns on the side. I even had
>the matching mushroom canisters 😉 Am I dating myself?

These 'type' of pans are also made by Chantal (expensive) - long
lasting, high quality German enamel with heavy gauge carbon steel - I
have a few pieces. Particulary, tho, a wok shaped one which sticks to
high heaven! I use a small pot to reheat a small amount of tomato sauce.
Dee Dee

My MIL, god rest her soul, had these very expensive enamel clad cast iron
pots. I would have given my first born just to have one but they went
alas to a non cooker in our family who has them proudly on displace
collecting dust 🙁

Yes, I know the feeling. These things make me sad.

Me too 🙁 My MIL was a grand lady and I mean that with the utmost
respect. When I got married I knew almost nothing about cooking. My
mom was a great cook but it all came out of her head and kids bothered
her in the kitchen so I was lucky enough to be able to boil water. My
mom was one of those taste it once and could recreate but she never
passed on the recipes or that particular gift. When she was alive my
mom would come and put up canned goodies for me or do some of her best
dishes but still like a kid I was shooed out of the kitchen. It is
still one of my biggest regrets I didn't insist on her teaching me but
no ever, ever argured with my mom. My MIL taught me how to make
homemade spaghetti sauce something DH loves with a passion. She was
patient and gently corrected me when I was wrong. She taught me how to
do roasts, turkeys, stuffing, lasagne and so much more that I will be
forever grateful. My mom never did anything with pasta. I doubt I had
pasta once or twice before I was married. My MIL would come over or I
would go over there and we would have cooking marathons. The neat thing
was she welcomed kids into the kitchen. My kids thought she walked on
water. What a wonderful lady! Damn I miss her so much. It's so sad to
see her pots sitting there collecting dust. Anyone that knew her knew
great food and fellowship came from them. She wasn't above putting a
pot on the table either instead of a serving bowl something DH still
does much to my dismay.

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I always look at Chantal when I go into Kohl's (or is it T.J.Max) that has
them marked down often, but they are still too expensive to buy when I have
alternative pots. DH has a tendency to ruin them, so I'm not too interested
to replace.

My DH is easier on pots and pans although he still occasionally sticks
one of my SS pot in the dishwasher 🙁 He's a pretty good cook having
grown up in a household that welcomes kids into the kitchen. He even
has a few tricks of his own. Watching him and MIL, I decided our kids
would be in the kitchen with me right from the time they could sit in a
highchair. I've never regretted that decision 🙂

Quoted message said:

Dee Dee***

***When you arise in the morning, think of what a precious privilege it is
to be alive - to breathe, to think, to enjoy, to love.
--Marcus Aurelius