I recently managed to completely blacken the inside of a 10-15 year old Revereware 2 qt. saucepan, and no amount of scrubbing can get it clean. It was nothing special, but I'm now in a position to replace it.
I was just on Chefs Catalogue website, and it's just about impossible to find an inexpensive (I was thinking under $50, thanks) saucepan with a lid. Revereware seems to have fallen off the face of the earth, but the pan did just fine for what I used this saucepan for (cooking rice, steaming vegetables, etc.)
Anybody have any recommendations for the good, the bad or the indifferent? I might be willing to spend more if somebody could explain how much better a $150 pan would be for my needs.
Any chowhound advice appreciated,
Updated 1 year ago | 9
Updated 1 year ago | 23
Updated 1 day ago | 444
Updated 7 hours ago | 72
Updated 1 hour ago | 65