For years the workhorse in my kitchen has been an old All clad for Emeril 4 1/2 quart round two handled Teflon sauce pan with cover. I used it for soups of all kinds, for stews, for smaller quantities of pasta . I used it all the time.
Yesterday for a "ladies' lunch" I made corn chowder in it. Alas, while serving the chowder, I forgot to turn it off. When I returned to the kitchen after lunch --- disaster. The liquid had all boiled away, and there was only a hardened blackened crust that took three soakings even to begin to wash away. When I finished a final scrubbing this morning, I got it all off (I used a plastic Dobie) only to discover that there are small rust-looking scrapes scattered all around the bottom.
This particular pot has been discontinued (of course!) and the alternative I'd like the most is a Scanpan 4 quart, but it costs $165 and I'm 79 years old, and the figures don't add up. If the pot is still safe to use, that would be the best solution, but I don't know if it is.
Helpful advice, please!!!
Updated 4 months ago | 15
Updated 5 months ago | 29
Updated 3 months ago | 24
Updated 1 month ago | 5
Updated 5 months ago | 0