The Perfect Pan? - Stevie's Crazy Kitchen Blog at - 232554

Stevie's Crazy Kitchen

The Perfect Pan? 
Apr. 19, 2011 3:16 pm 
Updated: Apr. 22, 2011 6:31 pm
I thought some time ago, that I had found the absolute best ever cookware, and despite it being rather pricey, ordered a 14pc set...  While they do have a lifetime warranty, I hear (from a friend) that replacement is expensive, due to shipping, and the weight of each piece...  I have already nicked the interior finish on three of them, plus the non-stick is starting to show signs of wear... granted I've used them daily for... 4 yrs now (I guess!)  Maybe time to go back to the website and check if maybe I can rejuvinate the surfaces some way... 

Meanwhile, I've noticed that cast iron seems to be making a bit of a come-back now.  I had a piece some yrs ago, but didn't know how to use it, or to clean it, even, so it rusted.  Guess I goofed big on that one!  Am looking tho at perhaps adding a couple skillets and a wok to my cookware collection, as I really don't see what damage can be done to cast iron... if PROPERLY dealt with!  (I presume "new" will come with "directions for idiots!" lol) 

My last thought on the subject is perhaps a good set (or partial set) of stainless steel interiors...  guess I'm kinda over the whole "non-stick" thing, and wondering if getting back to "grass roots cookin pots" might not just be the way to go.  Ma had "revereware" when I was a kid... heavy stainless with the copper bottoms.  Is that even sold these days? 

So friends, my quest is on!  I'm hunting for THE PERFECT PAN, to add to my "good set" of yrs ago.  Any thoughts or advice?  Don't currently have a wok,  nor do I know if I should go carbon steel, or try the cast iron...  The prior is half the price of the cast iron (in the catalog I've looked at...) but will need to be seasoned... again, I would anticipate instructions for "dummies" to come with...  Hmmm??  Thought I was ready to jump in and place an order, but perhaps should look into a few other avenues first!

So all, hope to hear some input... Be well, be happy, (stay out of prison..?)
Apr. 19, 2011 7:51 pm
Hi Stevie - It is my understanding that the non-stick finish only lasts 4 or 5 years and then it starts to deteriorate. When I bought my newest (and only) silverstone pan it had directions to season it much as you would a cast iron pan and to only use it at temperatures under 450 degrees, which isn't very hot if you are stir frying. Revereware is still available. I have my grandmother's Revereware and my mother's Farberware and I wouldn't trade either for the world. Gma's is over 50 yrs old and Mom's about 45 years. It still looks really good.
Apr. 19, 2011 7:52 pm
Steve, I have a stainless and non-stick saute pans that I will be happy to mail to you to try out. I love both sets of cookware and love them. I have had to replace one piece and the only cost was the postage back to the company. If you are interested, send me an email to I will forward the pans and the information on the cookware.
Apr. 19, 2011 8:44 pm
Hi Stevey, for your wok, go with the steel. Cast iron in a wok would be slow to heat and then because cast iron heats evenly and retains the heat, you'd lose the very responsiveness that makes wok cooking so good. As far as pots go, I have a set of laminated copper bottom riveted handle Oneidas I actually bought at Safeway years ago and they rock, wish I'd bought more. That rusty cast iron you threw away was a whoops, coulda recovered that with a good scrub and then your choice of reseasoning. I'm a soap and oil guy, some folks go with the salt and wipe. Every piece of non stick I've ever had has failed, partially due to my continued use of steel implements. I won't buy non stick again. Best of luck in the hunt.
Apr. 19, 2011 9:12 pm
What a surprise to read your comments... THANKS so much!! Worth a "re-think" perhaps..? I'm all for "lesser expensive," but am learning that quality comes in many price ranges. Thanks again... more after I've digested advice, and... SHOPPED a bit more! lol!!
Apr. 21, 2011 6:08 am
hi Stevie, I'm late on this but what every one above said plus the non stick stuff is not good for ya...after it has a big scratch it lets out bad stuff in your food...hope this helps...ttyl friend...judy
Apr. 21, 2011 7:39 pm
Bought all of my cast Iron cookware at thrift stores. Remind me to post some pics... it's kinda late here too. my hubby in is sales and finds himself in small town SC... All of my cookware, save a few family heirlooms, came from his finds. I learned tons from research on cast iron care... takes a little effort but worth all the hard work! And lasts Lifetimes!!!!
Apr. 22, 2011 6:31 pm
Some time ago, 30yrs? I too was given some cast iron... that's when I learned how NOT to clean it! Looking fwd to trying the skillet Audie said I could "have..." (with a grain of salt, comes from an ex's mother/grandmother.) Thanks all....
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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