Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


saucepan advice requested


Home Cooking 9

saucepan advice requested

Smokey | Nov 19, 2004 11:35 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,


Want to stay up to date with this post?

Recommended From Chowhound