Kitchen Pans & Bakeware

its an anodized Revere ware set, the mineral deposits came from frequent boiling of water.

the build up is calcium it is found in hard water. Calcium is a alkaloid. Use water and vinegar solution to dissolve the calcium build up. Works well in coffee pots also.

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any hard anodized aluminum set with a non stick coating will last as long as you only use plastic utensils and don't use super high heat. they will cook evenly and brown foods nicely. for any oven baked dishes i would recommend Le cruset. it is expensive but you only need maybe 2 or 3 pans in different sizes for the oven. they are enamel coated cast iron, nothing will cook more evenly in the oven. they also make a great cast iron grill pan. it is not non stick coated and will need to be seasoned properly before the first use.

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Yes, and you have to be careful–I've had some off-brands peel off in large flakes. My husband likes to use steel wool when he washes dishes, and as a consequence, even our higher grade pans are a wreck.

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What is more durable? What performs better? My regular nonstick never lasts more than 2 years. Thinking of Calphalon / Cuisinart, hard anodized / stainless. ANybody like / dislike any of these?

Depends on how you cook. If you like to not have to use oils or butters to coat the pan with, and enjoy the super easy clean up, go with non-stick. But if you dont mind using oils, like to deglaze the pan and are a little more 'chef-like' then definately go for the hard anondized or stainless. We have Calphalon non-stick and I wish that we would have gotten the anondized, the non-stick is great Ive just been branching out in my cooking and would like to have a more versatile pan.

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I always use nonstick spray and I have had no problems. I rarely use grease for anything that just needs a little coating.

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I have heard that there is a simple way. It has something to do with putting some ingredients in the pan and cooking it and the surface looks like new afterwards.

don't do it! food preparation is too important to include teflon in your scrambled eggs.

give old pans to goodwill or salvation army (or the sort), and buy new pans.

i must admit, i am not betty crocker, however, i did stay at a holiday inn express last night!

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I am doing a project on improving cookware and would like some input as to what problems you find with the items you currently use to cook with

The biggest problem – or nuisance – is that pots and pans invariably have handles which are the same size as the pan. They could easily be made to be removable – clip on – and thus take up HALF the storage space.

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I am trying to decide what kind of cookware set to buy. I don't want to spend a lot (no more than $150, at most) and it doesn't have to be the best, but I want a decent set that will last. I am looking at a KitchenAid Gourmet Reserved set for $129.99 (ceramic and aluminum) at amazon but I am clueless about what I really need. I cook often and I have an electric stove. Any advice is greatly appreciated!!

I use caphalon cookware and its amazing. It heats everything up evenly in the pot/pan no matter where it sits on the burner (i also have an electric stove) and I have NEVER had to scrub a pot or pan. All food, even burnt or dried wipes right out. They are a little more pricey but well worth it!

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I noticed ppl. have a collection of things in the kitchen we never use anyway (choppers/food processors,bread makers, special pancake "poppers," rotisserie, george foreman grills…). Was wondering what is bought in abundance for the kitchen but hardly used in your region?

most:microwave

Least:the rest

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