New recipe, a question and an observation...

A new recipe has been posted to the AS3 Virtual Cookbook -
http://as3cookbook.clintoniowa.us/index.html You'll find it under
Appetizers


Now a question for all you cooks, presuming you're all cleaners, too.
...:-)

I have a Corning french white roaster pan that has survived much
longer than I anticipated when I bought it. (I usually drop only the
breakable things.) On several (OK, a lot) of occasions I've been lazy
and not cleaned the outside as thoroughly as I should have and now
have baked on bits/stains around the outside. I've scrubbed and
scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
grease as I can muster and I can't get the spots off.

Am I doomed to live with a dirty looking pan or is there something I
can try?

And now, for another observation: When Mom died my sister and I went
through her kitchen and divied up the stuff we wanted and gave the
rest to Goodwill. One thing I kept, mostly for sentimental reasons,
is the large RevereWare pot with lid. I stupidly let my sister
convince me to donate the smaller pans/pots, all with lids, and all
older than I am. Now I wish I had all those old, wonderfully
serviceable pans now!

For several decades now I've bought into the claims that non-stick
surface is best. Bah! I've got several wonderful stainless steel
pans that are slowing working their way to the junk heap because of
increasing numbers of dings and scratches in the "lifetime" non-stick
surface.

My next set of pots & pans will be RevereWare. Polishing the copper
bottoms to a bright shine is so much more satisfying that cleaning a
non-stick surface!

Off to the kitchen to do something.... hopefully constructive....

---
BessieBee
LeslieB

*Men wake up as good-looking as they went to bed.
*Women somehow deteriorate during the night.

"BessieBee" wrote
>... now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?

Try soaking it in your sink in a shallow bath of hot water with a liberal
sprinkling of dishwashing soap in it-- the powdered stuff.
It's cut through even baked on crap on my pots and pans and Corning Ware, as
well as all manner of charred-on gunk on our stove's burner covers.
If the buildup is extreme, make a paste of the stuff and try scrubbing with
it. It usually handles just about anything that doesn't come off handily
with dish soap and a Dobie pad.

> ...For several decades now I've bought into the claims that non-stick
> surface is best. Bah!

Yep. I still have an ancient Revere Ware pot that my mother gave me, and use
it regularly. Non-stick cookware *has* come a long way since the earliest
Teflon stuff, and it has its uses-- I like it for eggs, pancakes and some
fish dishes-- but it's rather limited, too, for some applications. You
cannot, for instance, develop a really good fond (the dark, crusty stuff
that accumulates inside a metal pan as you cook, and which is the basis for
terrific sauces when you deglaze the pan) in a nonstick vessel.

On Sep 7, 5:35*pm, BessieBee <Bessie...@fakeaddress.com> wrote:
> A new recipe has been posted to the AS3 Virtual Cookbook -http://as3cookbook.clintoniowa.us/index.html*You'll find it under
> Appetizers
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. *(I usually drop only the
> breakable things.) *On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. *I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off. *
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: *When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. *One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. *I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. *Now I wish I had all those old, wonderfully
> serviceable pans now! *
>
> For several decades now I've bought into the claims that non-stick
> surface is best. *Bah! *I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. *Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.

Why don't you use some ovencleaner on the outside of your Corning
roaster, I'm sure the baked on stuff will come off. Spay it and place
it in the oven on a brown paperbag on low heat for a little while.
I've done it and it workes just fine.
I coud just kick your butt (or maybe it should be your sister's)
regarding the Revere Ware. I have used mine for about 40 years, dont
know what I would do without it. After I go on to my next life, my
daughter will inherit the pots -and the little frypans, she can't wait
and I don't think I will make her wait. She's coming to visit this
month and if she's got room in her suitcase at least 2 pieces will go
home with her.

Good Luck,
Love Lizzy

Can you soak it for a few days? Give that a try. I've found that I've
then been able to remove some seriously burned on cruft from enamelled
dishware: might work for corningware, too.

I ditched all "non-stick" ware. There's so much they're only figuring
out about offgassing and at what temperatures. I've got a set of
Lagustino pots with nice heavy bottoms that I got at Costco, and a
workout-weight cast iron skillet that i use almost daily. Cast iron
doesn't cost much: once it's seasoned, it doesn't take much work to
maintain it, either. Stainless steel requires more work, but you're
never going to have to throw it out because the "non-stick" stopped
sticking to the surface!

....pat.

smoke-free since Jan 20 2002

I've found a good soak in bleach water does miracles for corning ware...

Just plug the kitchen sink and fill with hot water and half a quart of
bleach and let soak for an hour or more. Drain, rinse and scrub with an
SOS pad over what might be left...

Be sure to wear GLOVES and to have plenty of ventilation in the area
that you soak the CW in

BessieBee wrote:
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. (I usually drop only the
> breakable things.) On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. Now I wish I had all those old, wonderfully
> serviceable pans now!
>
> For several decades now I've bought into the claims that non-stick
> surface is best. Bah! I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.
>

--
Reminder: don't forget to let my inner child loose...

I advocate an abrasive powder like Ajax or Bartender's Friend or (less
abrasive) Bon Ami, plus a good soak in chlorine bleach.

I am enjoying a nice mix of non-stick pots and pans, Revere pots and pans
(love 'em), cast-iron dutch oven and small and large skillets
(indispensable -- all three), and stainless steel stock pots.

ep ooooooooof


"BessieBee" <BessieBee@fakeaddress.com> wrote in message
news:rdh8c45orau5jlco47u798mk3kht7tvp2j@4ax.com...
>
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. (I usually drop only the
> breakable things.) On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. Now I wish I had all those old, wonderfully
> serviceable pans now!
>
> For several decades now I've bought into the claims that non-stick
> surface is best. Bah! I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.
>

My Mom has the same set of pans she had when they married in '62. A
traveling salesman sold them to her and I think she even had to make
payments or something, but there you go. I've been through several sets.

The only thing I know to try on the outside of that pan is steel wool or
steel scrubbies and oven cleaner, and lots more elbow grease.

With hope and heart,
Kathleen


"BessieBee" <BessieBee@fakeaddress.com> wrote in message
news:rdh8c45orau5jlco47u798mk3kht7tvp2j@4ax.com...
>
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. (I usually drop only the
> breakable things.) On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. Now I wish I had all those old, wonderfully
> serviceable pans now!
>
> For several decades now I've bought into the claims that non-stick
> surface is best. Bah! I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.
>

>I coud just kick your butt (or maybe it should be your sister's)
>regarding the Revere Ware. I have used mine for about 40 years, dont
>know what I would do without it. After I go on to my next life, my
>daughter will inherit the pots -and the little frypans, she can't wait
>and I don't think I will make her wait. She's coming to visit this
>month and if she's got room in her suitcase at least 2 pieces will go
>home with her.
>
>Good Luck,
>Love Lizzy

Oh, trust me! I've kicked myself enough. My mother's set was a
wedding gift - they would have celebrated 58 years a few days ago. One
of the pots that went to GoodWill was a 1 cup size "sauce pan." It was
almost cute enough to cuddle! :-) Hopefully whomever got the pans
from GoodWill appreciate what they got.

Mom did a wonderful job of divying up her stuff before she passed
away. Several years before she died she, my sister and I were
enjoying a quiet evening at Mom's when she said, "I don't want any
fights if I die so I'd appreciate it if you'd all let me know what
you'd really like....." Both my sister and I immediately jumped on
the "IF I die" comment - Mom was still in relatively good health so we
all had a good laugh over "IF I die." That one little slip made the
entire process much easier, and remained a joke between the three of
us right up until the end was in sight.

--
BessieBee
"Why isn't the number 11 pronounced onety-one?"

I agree with EP here. I've never seen abrasive powders leave anything
nearly as offensive as the stuff you describe here. Usually they leave
nothing at all, except cleanliness.

In fact I'd have to say that abrasives are highly underrated. Even
something like softscrub, if you haven't tried it, might just do the
trick.

hugs,

elle


Edna Pearl wrote:
> I advocate an abrasive powder like Ajax or Bartender's Friend or (less
> abrasive) Bon Ami, plus a good soak in chlorine bleach.
>
> I am enjoying a nice mix of non-stick pots and pans, Revere pots and pans
> (love 'em), cast-iron dutch oven and small and large skillets
> (indispensable -- all three), and stainless steel stock pots.
>
> ep ooooooooof
>
>
> "BessieBee" <BessieBee@fakeaddress.com> wrote in message
> news:rdh8c45orau5jlco47u798mk3kht7tvp2j@4ax.com...
>> A new recipe has been posted to the AS3 Virtual Cookbook -
>> http://as3cookbook.clintoniowa.us/index.html You'll find it under
>> Appetizers
>>
>>
>> Now a question for all you cooks, presuming you're all cleaners, too.
>> ..:-)
>>
>> I have a Corning french white roaster pan that has survived much
>> longer than I anticipated when I bought it. (I usually drop only the
>> breakable things.) On several (OK, a lot) of occasions I've been lazy
>> and not cleaned the outside as thoroughly as I should have and now
>> have baked on bits/stains around the outside. I've scrubbed and
>> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
>> grease as I can muster and I can't get the spots off.
>>
>> Am I doomed to live with a dirty looking pan or is there something I
>> can try?
>>
>> And now, for another observation: When Mom died my sister and I went
>> through her kitchen and divied up the stuff we wanted and gave the
>> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
>> is the large RevereWare pot with lid. I stupidly let my sister
>> convince me to donate the smaller pans/pots, all with lids, and all
>> older than I am. Now I wish I had all those old, wonderfully
>> serviceable pans now!
>>
>> For several decades now I've bought into the claims that non-stick
>> surface is best. Bah! I've got several wonderful stainless steel
>> pans that are slowing working their way to the junk heap because of
>> increasing numbers of dings and scratches in the "lifetime" non-stick
>> surface.
>>
>> My next set of pots & pans will be RevereWare. Polishing the copper
>> bottoms to a bright shine is so much more satisfying that cleaning a
>> non-stick surface!
>>
>> Off to the kitchen to do something.... hopefully constructive....
>>
>> ---
>> BessieBee
>> LeslieB
>>
>> *Men wake up as good-looking as they went to bed.
>> *Women somehow deteriorate during the night.
>>
>
>

try sprinkling salt on it and rubbing it with 1/2 a lemon
--
Lynn VOF+ Leaper
"Everyone seems normal until you get to know them."



"BessieBee" <BessieBee@fakeaddress.com> wrote in message
news:rdh8c45orau5jlco47u798mk3kht7tvp2j@4ax.com...
>
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. (I usually drop only the
> breakable things.) On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. Now I wish I had all those old, wonderfully
> serviceable pans now!
>
> For several decades now I've bought into the claims that non-stick
> surface is best. Bah! I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.
>

ketchup and salt works for copper bottom pans.
--
Lynn VOF+ Leaper
"Everyone seems normal until you get to know them."



"BessieBee" <BessieBee@fakeaddress.com> wrote in message
Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!

BessieBee wrote:
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it.

My mother discovered the trick for this...Ammonia! I had a Pyrex dish
that was crusted up. I poured straight ammonia on it and let it soak
over night. It wiped right off in the morning. Did the same thing to
my burner rings on my old stove. I just soaked them in straight ammonia
over night, and it wiped right off. Some of that crud had been on those
rings since I moved it (rent house). Truly amazing. For your pan, you
might try setting it down in another dish and cover it or put it in a
plastic bag (mom has used garbage bags for her larger pieces) or
something. The trick is to cover it and keep the fumes inside with it,
as the fumes work along with the liquid, plus you don't want to have to
smell it.

>
> For several decades now I've bought into the claims that non-stick
> surface is best.

I hate teflon/t-fal/silverstone pans! I have only one, a mini frying
pan, which my husband bought, and it aggravates the dog out of me
because I can't do anything on high temps with it and it's just a crappy
quality pan. What good is a frying pan if you can't fry in it?!?! He
won't let me get rid of it. He bought it because he lost/damaged/won't
tell me what happened to my stainless steel fry pan.



>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>

I have some lovely RevereWare that belonged to my mother-in-law. I
can't use it any more, though, because the rounded copper bottoms don't
make good contact on glass or ceramic cooktops, so they don't heat
properly. I've started buying good quality stainless steel pots with
bonded bottoms...they seem to heat the most evenly. I also have a prime
collection of well-seasoned cast iron that I use almost daily. Love the
stuff. Never sticks. Easy to clean. Healthy, too.


Cindy
Smobriety comes to: 1Y 8M 0W 1D 19H 30Mns $-Saved to date: $2396.83
Cigs not smoked: 12136

really good for mosquito bites too. I just use Windex with ammonia for them
but it is the ammonia that takes the itch out
--
Lynn VOF+ Leaper
"Everyone seems normal until you get to know them."



"Cindy Murray" <c1ndyluhu@tx.rr.com> wrote in message
news:ga36bb$1ed$1@registered.motzarella.org...
> My mother discovered the trick for this...Ammonia!

I also gave away my Revereware (aluminum bottoms, not copper), and I regret
it. I'm in the process of collecting stainless pots to replace the crappy
nonstick stuff I have now, and will probably just keep one nonstick frying
pan for making eggs.

I have a whole bunch of French White, and although it's probably 10-15 years
old, it still looks brand new (and coordinates nicely with Pfaltzgraff
heritage dinnerware). I'd agree with using Bon Ami or Soft Scrub to get the
baked-on crud off. If that doesn't work, put it in a larger pan filled with
50/50 white vinegar and water, and either microwave it (if it fits) or bake
it in the oven for a while. After about an hour, try scrubbing it off
again.

AnneD <--big fan of white vinegar for cleaning EVERYTHING


"BessieBee" <BessieBee@fakeaddress.com> wrote in message
news:rdh8c45orau5jlco47u798mk3kht7tvp2j@4ax.com...
>
> A new recipe has been posted to the AS3 Virtual Cookbook -
> http://as3cookbook.clintoniowa.us/index.html You'll find it under
> Appetizers
>
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. (I usually drop only the
> breakable things.) On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off.
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. Now I wish I had all those old, wonderfully
> serviceable pans now!
>
> For several decades now I've bought into the claims that non-stick
> surface is best. Bah! I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.
>

On Sep 7, 4:35*pm, BessieBee <Bessie...@fakeaddress.com> wrote:
> A new recipe has been posted to the AS3 Virtual Cookbook -http://as3cookbook.clintoniowa.us/index.html*You'll find it under
> Appetizers
>
> Now a question for all you cooks, presuming you're all cleaners, too.
> ..:-)
>
> I have a Corning french white roaster pan that has survived much
> longer than I anticipated when I bought it. *(I usually drop only the
> breakable things.) *On several (OK, a lot) of occasions I've been lazy
> and not cleaned the outside as thoroughly as I should have and now
> have baked on bits/stains around the outside. *I've scrubbed and
> scrubbed (dishwashing liquid & scrubber sponge) with as much elbow
> grease as I can muster and I can't get the spots off. *
>
> Am I doomed to live with a dirty looking pan or is there something I
> can try?
>
> And now, for another observation: *When Mom died my sister and I went
> through her kitchen and divied up the stuff we wanted and gave the
> rest to Goodwill. *One thing I kept, mostly for sentimental reasons,
> is the large RevereWare pot with lid. *I stupidly let my sister
> convince me to donate the smaller pans/pots, all with lids, and all
> older than I am. *Now I wish I had all those old, wonderfully
> serviceable pans now! *
>
> For several decades now I've bought into the claims that non-stick
> surface is best. *Bah! *I've got several wonderful stainless steel
> pans that are slowing working their way to the junk heap because of
> increasing numbers of dings and scratches in the "lifetime" non-stick
> surface.
>
> My next set of pots & pans will be RevereWare. *Polishing the copper
> bottoms to a bright shine is so much more satisfying that cleaning a
> non-stick surface!
>
> Off to the kitchen to do something.... hopefully constructive....
>
> ---
> BessieBee
> LeslieB
>
> *Men wake up as good-looking as they went to bed.
> *Women somehow deteriorate during the night.

Maybe there should be a Kitchen Tips section of the AS3 Cook Book.
Or... maybe there should be an AS3 Household Tips.

"Anne D." <MYUSERNAMEISanned61@MYDOMAINISgmail.com> wrote in message
news:ga3ccn$hql$1@registered.motzarella.org...
>I also gave away my Revereware (aluminum bottoms, not copper), and I regret
>it. I'm in the process of collecting stainless pots to replace the crappy
>nonstick stuff I have now, and will probably just keep one nonstick frying
>pan for making eggs.

I forgot to mention yesterday, there is a non-stick *metal* (not coating) on
the market right now that is just awesome. It's called Calphalon, and it's
fabulously expensive. The only reason I know about it is because the
vacation house I used to use in Taos, NM, was owned by a very rich ex-friend
of mine who liked to cook. We're talking, like, $150 for a saucepan, here.
You can't *get* anything to stick to this stuff, it's dishwasher safe,
doesn't stain, I never saw a scratch. It's some sort of miraculous product
of materials engineering.

I believe my Hamilton Beach indoor grill includes the same material as the
(removable, washable) grilling surface. I don't know how much it cost
because it was a gift. (And I can't say enough good things about it,
especially for fish, boneless chicken breasts, and veggies -- grilled
veggies, YUM -- and such a pain in the ass with a conventional grill. Clean
up is a snap.)

I have fantasies that as I gradually wear out my inexpensive non-stick (the
life of which I am prolonging by handwashing, as I do my iron, good knives,
and silver) with Calphalon as the non-stick wears out, piece by piece. It
really is great if you cook a lot and cook hard.

ep ooooooooof

"Lynn" wrote
> try sprinkling salt on it and rubbing it with 1/2 a lemon

This, incidentally, is the very same advice they give you if you call the 24
Help Hotline for Viagra or Cialis and tell them you've had an erection for
more than 4 hours.

"Jef." <jefATquitbuddiesDOTorg> wrote in message
news:z6adnfDtVKjP7FjVnZ2dnUVZ_r_inZ2d@comcast.com. ..
> "Lynn" wrote
>> try sprinkling salt on it and rubbing it with 1/2 a lemon
>
> This, incidentally, is the very same advice they give you if you call the
> 24 Help Hotline for Viagra or Cialis and tell them you've had an erection
> for more than 4 hours.

Bruce shuddered and turned green when I read this to him.

ep ooooooooof

Jef.! Did that work? Inquiring minds wanna know.

FlatironMike
One year, six months, four weeks, 18 hours, 2 minutes and 5 seconds.
11515 cigarettes not smoked, saving $3,454.26. Life saved: 5 weeks, 4
days, 23 hours, 35 minutes.

"FlatIronMike" wrote

> Jef.! Did that work? Inquiring minds wanna know.

Not very well, actually.
However, when I stirred the bowl of guacamole I was preparing, it seriously
brightened the flavor.
Did you know that you can effectively mash avocados if...

Too much information.

>Maybe there should be a Kitchen Tips section of the AS3 Cook Book.
>Or... maybe there should be an AS3 Household Tips.

Great idea, DavidL! If you're interested in compiling the tips I'd be
more than happy to put them in the cookbook.

Heaven knows I can use the suggestions!! :-)

--
BessieBee
"Why isn't the number 11 pronounced onety-one?"

Damn I knew I heard it before from somewhere, I was trying to make a
whiskey sour with a special stir stick and well.. I said too much already
--
Lynn VOF+ Leaper
"Everyone seems normal until you get to know them."



"Jef." <jefATquitbuddiesDOTorg> wrote in message
news:z6adnfDtVKjP7FjVnZ2dnUVZ_r_inZ2d@comcast.com. ..
> "Lynn" wrote
>> try sprinkling salt on it and rubbing it with 1/2 a lemon
>
> This, incidentally, is the very same advice they give you if you call the
> 24 Help Hotline for Viagra or Cialis and tell them you've had an erection
> for more than 4 hours.
>
>