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DTW. Dead chef estate sales

RedTop | Apr 6, 201401:40 PM

Would appreciate any leads from local 'hounds on finding a used 13/14 inch metal skillet, and a separate five quart metal pot appropriate for chili, boiling pasta, or making beef or mutton stew.

Our last metal cookware, a 10-inch Revereware skillet has rounded it's bottom...after nearly 40 years of use! We're loaded with "coated" fry pans and pots; but honestly, I don't trust them at high heat.

I've shopped local restaurant suppliers for used cookware, and honestly, that's like dealing with a shady used car salesman.

Tips. Pointers and all advice gladly welcomed.

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