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.