Home Cooking 9

saucepan advice requested

Smokey | Nov 19, 200411:35 AM

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,


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