Saucepans

Let’s see if I can explain this - in my second language... Most cookware are designed with a slightly convex bottom. When the pan is cold, the material that toutches the stove top is the outer s...

Greetings chowhounders! I’m a new member to the forum and this is my first post. During the past couple of months I’ve been reacquainted to cooking, first out of necessity and lately have evolved i...

Since it's been spring for at least a month now in the Northern Hemisphere, I thought it was high time another one of these threads was started. Never mind that March seemed to last an eternity – u...

Hi to everyone. Although I have some stainless lined copper saucepans (with cast iron handles), and don't get me wrong, they cook great, but I'm loath to used them for simple tasks like heating up ...

Anyone have any experience or opinion on this line of stainless steel pots and pans? I know LC is the giant in the Dutch oven game but how does their SS range fair? Is it worth it? I’m looking at ...

Good day, dear users of this wonderful site! First of all, I would like to say that this is a very high-quality, competent and super-useful information resource. I am very grateful to each ...

Hi Chowhound! Let me begin with a special thank you to all contributors who have greatly expanded my knowledge of and contributed to my passion for all things cooking. Apologies in advance for t...

I just bought 1 qt ss zwilling spirit saucepan. Straight out of box it was the most beautiful and slick ss saucepan I ever held. However, upon first use (i boiled brussel sprouts) the lid started...

Hello, I am new here but based on everyone’s wealth of knowledge, I believe that I have come to the right place for assistance. I am looking at a new saucepan. Preferably stainless steel, howeve...

I am about to replace my entire range of non-descript disk stainless steel gear because it is coming to the end of its natural life after 25 years (delaminated bases, tired of gas burn rings up th...

Hi all, I just bought two new copper pots and both of them seem to exhibit 1-1.5mm of play or wobble: i.e. it very slightly rocks back and forth along a particular axis. It doesn't arise to the ...

I'm considering purchasing a Falk copper sauce pot in the classic range but am having trouble deciding between the following two sizes: 1) 18cm/2.1qt (18.9 cm (7.4 in) W, 8.7 cm (3.4 in) H) 2) ...

Hi All, I'm considering buying Falk's classic line of copper (with cast iron handles) and I've generally settled on the following three categories of pieces, but having trouble making my decisio...

Good afternoon Chowhound, I'm on the hunt for a sauteuse évasée bombée style pan from the original All Clad LTD hard-anodized line and I was wondering if anyone has one they would sell to me. I lov...

Hi - been replacing old Calphalon (!) with new pieces, started with Tramontina non-stick and All-Clad D3 frying pan. Also, just added Thermador range, so now looking to replace sauce, saute, and s...

by onefineleo 13 years ago

I love mine......have loved them since 1973 when I got them as a gift. They have served me well for all of these many years. How come I don't hear much about them? What's the story with magnalite?

by Chemicalkinetics 10 years ago

I am sure many of you have these the Palm kitchen goods (from towels to pepper mills) at Home Goods. I don't see them anywhere else, yet they are abundant in Home Goods. It got me thinking. Does...

Hi I’m relatively new to cooking (and completely new to this site), and I’m looking for some advice on which cookware would best suit my needs. I know that cookware doesn’t maketh the cook, but ...

I’m buying a large saucepan (sauce pot) for boiling pasta and big portions of vegetables. I initially decided on the Fissler OP 20 cm ‘stew pot’ (3.9L, height: 18 cm, 2.2 kg) — but then I saw the F...