Good deal :) (IMO): I've been thinking about getting replacements for at least some of our cookware that my mom probably bought before I was born (a long time ago)...a little thicker...

planepics Loc: St. Louis burbs, but originally Chicago burbs

I've been thinking about getting replacements for at least some of our cookware that my mom probably bought before I was born (a long time ago)...a little thicker and sturdier. There's a store near work that opened up a couple months ago called "Treasure Traders." It's a place that gets things that are returns or delivery refusals. Lots of trash, but lots of good stuff, too, if you want what they have. I ended up getting this 12-piece Calphalon stainless steel set for $120 + tax. It retails for $298 at Walmart and more at the fancier stores. It was "an offer I couldn't refuse." One problem is I don't think it will fit where the old stuff was !!

(Download)

cahale Loc: San Angelo, TX

Then buy a new house to match.

tramsey Loc: Texas

You sure did get a good deal - That's top notch stuff

planepics Loc: St. Louis burbs, but originally Chicago burbs

I used the skillet on he left tonight to make some fajitas for dinner (bag of frozen chicken strips and same for the onions/peppers). Food stuck a bit and it took some scrubbing, but maybe I just have to get used to it. The oil I put in the pan stayed where I put it, though so I think that's a good thing. The pans/pots are heavier than the ones we have now. I just gotta figure what to do with the old gear.

StanMac Loc: Tennessee

planepics wrote:

I used the skillet on he left tonight to make some fajitas for dinner (bag of frozen chicken strips and same for the onions/peppers). Food stuck a bit and it took some scrubbing, but maybe I just have to get used to it. The oil I put in the pan stayed where I put it, though so I think that's a good thing. The pans/pots are heavier than the ones we have now. I just gotta figure what to do with the old gear.

Heat pan to 450-500 degrees, add oil, then add food. Heating the pan lets the oil fill in micro cracks in the cooking surface so food won’t stick. Who was that Korean TV chef who said, “Hot wok, cold oil, food no stick”.

Stan

Bultaco Loc: Aiken, SC

Stainless is nice, the old cast iron can't be beat.

dougbev3 Loc: Pueblo, Colorado

Back in 76 , I was urged to buy a very good set of pots and pans that will last a life time. I was urged to buy Rena Ware, which I did. Still have them today . Handles have been replaced a few times , but I just call and they mail them to me , free , but I pay shipping.

CrazyJane Loc: Limbo

So it's a cooking site?

planepics Loc: St. Louis burbs, but originally Chicago burbs

Bultaco wrote:

Stainless is nice, the old cast iron can't be beat.

I have 2 cast iron frying pans and a round flat griddle. I like them. My dad is trying to tell me to return the pans and that it was a waste of my money...I do like 99% of the cooking and he does the dishes. I should use whatever cookware I feel like using! I'm not even sure if they're returnable to the store I got them from since they were delivery refusals from whoever it was they were sent to in the first place.

planepics Loc: St. Louis burbs, but originally Chicago burbs

StanMac wrote:

Heat pan to 450-500 degrees, add oil, then add food. Heating the pan lets the oil fill in micro cracks in the cooking surface so food won’t stick. Who was that Korean TV chef who said, “Hot wok, cold oil, food no stick”.

Stan

I think it was a Cooking Channel or HGTV show called "Yan can cook." If course PBS would also be a good bet, but I don't feel like looking it up. Didn't Alton Brown say that a lot on his show (I can't recall the name at the moment)?

rcarol

planepics wrote:

I used the skillet on he left tonight to make some fajitas for dinner (bag of frozen chicken strips and same for the onions/peppers). Food stuck a bit and it took some scrubbing, but maybe I just have to get used to it. The oil I put in the pan stayed where I put it, though so I think that's a good thing. The pans/pots are heavier than the ones we have now. I just gotta figure what to do with the old gear.

I've never had any success cooking with stainless steel. Everything stuck. Frying an egg was impossible. I even tried seasoning the stainless cookware to no avail.

planepics Loc: St. Louis burbs, but originally Chicago burbs

rcarol wrote:

I've never had any success cooking with stainless steel. Everything stuck. Frying an egg was impossible. I even tried seasoning the stainless cookware to no avail.

I also have a few non-stick skillets that I wouldn't get rid of.

Retired CPO Loc: Travel full time in an RV

planepics wrote:

I used the skillet on he left tonight to make some fajitas for dinner (bag of frozen chicken strips and same for the onions/peppers). Food stuck a bit and it took some scrubbing, but maybe I just have to get used to it. The oil I put in the pan stayed where I put it, though so I think that's a good thing. The pans/pots are heavier than the ones we have now. I just gotta figure what to do with the old gear.

The Goodwill??

Put an eighth inch of oil in the bottom of each pan. Especially the frying pans. Heat it up a LITTLE! Let it sit overnight.

Retired CPO Loc: Travel full time in an RV

CrazyJane wrote:

So it's a cooking site?

It is now!!

Rascal gene

Good stuff