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cleaning a new set of pots and pans...  This thread currently has 2,462 views. Print Print Thread
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brinyskysail
Thursday, December 15, 2011, 5:12pm Report to Moderator Report to Moderator

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Ee Dan
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I'd be concerned about grey stuff coming off of a clean pan too.  Did you say it's steel cookware?


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JJR
Thursday, December 15, 2011, 5:41pm Report to Moderator Report to Moderator

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Kyosha Nim
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Stainless steel, Giada Delaurentis set.  Professional grade with sandwiched aluminum in the bottom.  

It's not dishwasher residue, because I noticed it on the top edge of one of the pans before I put it in there.  It's like gunk on the top edge.  A very small, tiny amount mind you, but it was there.  And then wiping just the flat part of the pan showed it too.  That's where I'm most concerned, because that's where you cook.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ruthiegirl
Thursday, December 15, 2011, 5:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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Did it rinse off easily? If not, did it wash off with mild soap and water? If not, does it scrub off with a mild abrasive?

It sounds to me like some kind of "gunk" from the manufacturing process that needs to be removed fully before you use the pans.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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JJR
Thursday, December 15, 2011, 6:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just called the manufacture.  I was just told that they probably applied a little too much polishing compound.  Then she told me "It's not toxic"  where I told her to go pack sand, well, I didn't say that, but that's the stupidest thing I've ever heard.  Metal polishing compound isn't toxic.  Yeah, OK.     Then she's like, well just put it in the dishwasher.  I said I did and it's still there.  She said it's not typical and I should return it.  

Well, back to square one I guess.  

I either have to try and clean all this off, which it doesn't seem like it's going to be easy if it doesn't come off in the dishwasher, or box it all up.  I think I'm going to return it and try something else.  I bought it because the current set I have has these knobs on the inside where the handles attached and they're not stainless it appears.  They're all beat up and gunked up and I think it's aluminum.  Dinged and it's impossible to dig all the gunk out of them.  Some are more dinged than others, but when I scraped them with a knife, matter that looked like toe jam came off and it's been grossing me out.  It only really matters if I makes something where the liquid goes up to those levels, which is high on some.  But you get the picture.  

I think I'm going to try revere ware.  It doesn't have any bolts on the inside.  This is getting frustrating.  I have one good pot that doesn't seem to have this problem.  But no good frying pans.  Oh well, what are you gonna do.  One day at a time, one problem at a time.  God is probably teaching me patience and flexibility.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Thursday, December 15, 2011, 8:49pm Report to Moderator Report to Moderator

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Quoted from JJR
I think I'm going to try revere ware.


We've had the same Revere Ware set for 25+ years and the only problem we've had with it is one lid handle came loose and I had to do a minor fix to make it stay on.  

For frying, I like a cast iron skillet better.  Although, cast iron may bother you since odors, etc. remain in the pores of the pan and can carry from one use to the next...


RH-, ISTJ
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TJ
Thursday, December 15, 2011, 9:15pm Report to Moderator Report to Moderator

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Quoted from brinyskysail
If medication is needed then that signals a lack of health.  Although often difficult, it is much better to dig for a cause of that lack of health and address that cause rather than just covering it up with medication.
I agree completely.  But finding the cause doesn't mean it can be healed immediately; these problems don't come about overnight, and they take time to heal.  In the meantime, you have a life to live!  If you are overwhelmed with anxiety, it's hard to get anything done, including the things you need to do to heal.  Anyone with this problem has to weigh the cost vs. benefit of using meds to see if it's a wise choice for them.  Getting some feedback from people close to you is a great idea, too.

Quoted from JJR
I just called the manufacture.  I was just told that they probably applied a little too much polishing compound.  Then she told me "It's not toxic"  where I told her to go pack sand, well, I didn't say that, but that's the stupidest thing I've ever heard.  Metal polishing compound isn't toxic.  Yeah, OK.     Then she's like, well just put it in the dishwasher.  I said I did and it's still there.  She said it's not typical and I should return it.
Returning it is a good call.  In the future, if you have a problem with gunk on stainless steel cookware, steel wool is useful.  Start with the finest grade you can find, and if that doesn't cut it, move up to the next courser grade.  I've used dry 000 stainless steel to polish sap off my windshield and oxidation off the chrome trim on my car, without it leaving visible scratches.
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JJR
Thursday, December 15, 2011, 10:17pm Report to Moderator Report to Moderator

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Hey Joe, is yours the copper clad bottom?  Does it work well?  Yeah, cast iron is awesome.  But I'm all squeamish about the not cleaning.  And mine need to be totally reworked.  Black bits started coming off in my eggs and they need to be stripped.  What would really be nice is a enameled cast iron skillet.  Do they make those?  I would love a dutch oven also, but I'm not sure how much I'd use it right now.  But what I need is a good frying pan, a good medium sized sauce pot (and a small one would be good too, and a good bigger pot.  I think the revere ware fits the bill, but I'm not sure.  A lot of people seem to swear by them.  But I'm not sure how well meat is going to do on that frying pan.  I've done a lot of baking of my meat anyways lately.  I think I'll take the time to study up on what I really want and need.  And just return the other set.  I think that set would've been good, but I'm just not happy about the polishing compound snafu.  

TJ, I worked on it a little with a stainless steel scrub thingy, but it is not coming off all that easy.  And if that's the case, it's in there really well.  Which means who know how long it'll be in there.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Friday, December 16, 2011, 1:30am Report to Moderator Report to Moderator

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Quoted from JJR
Hey Joe, is yours the copper clad bottom?

No, ours have the copper layer sandwiched inside stainless steel so it is easier to keep clean.  
My MIL has the Revere copper bottom set (now about 50 years old).  She keeps the copper bottom clean and shiny with metal cleaner after every use.  More work than I'm into, but...  Whenever we visit, I use the skillet for eggs and any browned meat.
Quoted from JJR
Does it work well?

Yes, we use them everyday.  My WW uses the Revere skillet for anything she fries since she doesn't like to move the heavy cast iron skillet.  
Quoted from JJR
  Yeah, cast iron is awesome.  But I'm all squeamish about the not cleaning.

I grew up using cast iron and like that it is heavier so it heats more evenly.  Since I grew up with cast iron, I have absolutely no aversion to germs in it...  I understand that when I use the skillet it is going to get hotter than most germs are going to be able to stand, so why worry!
Quoted from JJR
And mine need to be totally reworked.  Black bits started coming off in my eggs and they need to be stripped.

When mine started doing that, I just cooked a dish in it that had more liquid and scraped it a bit extra.  All of the black came up and the bottom was smooth again.
Quoted from JJR
What would really be nice is a enameled cast iron skillet.  Do they make those?

"enameled cast iron skillet" - search for this without the quotes.  I just saw a 11.75" diameter for $120.
Quoted from JJR
I'm not sure how well meat is going to do on that frying pan.

We brown ground turkey in our Revere skillet all the time.  No problem.  I usually use the cast iron to cook my liver, but I've used the revere for that as well.  


RH-, ISTJ
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JJR
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Does your revere ware have the knobs on the inside of the pan?  Those are the things that are all gunked up on my current stuff.  Which is stainless steel, but I think those buttons are aluminum.  Because they're all beat up and gross.  But I have another pot that has them on the inside and they seem to be clean and shiny.  Like they're stainless.  

So the copper bottom needs a lot of care?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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TJ
Friday, December 16, 2011, 6:25am Report to Moderator Report to Moderator

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My copper bottoms didn't need anything special except to avoid the dishwasher.  I put them in the dishwasher until the water got under the copper and made a bubble.  I had to peel the copper off to make it usable again.
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JJR
Friday, December 16, 2011, 3:07pm Report to Moderator Report to Moderator

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Kyosha Nim
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Eeeeeeeew.  That's not good.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ruthiegirl
Friday, December 16, 2011, 3:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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The copper bottom works just fine even if it's not shiny. Joe's mom just likes shiny pans.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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ABJoe
Friday, December 16, 2011, 4:17pm Report to Moderator Report to Moderator

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Quoted from JJR
Does your revere ware have the knobs on the inside of the pan?

So the copper bottom needs a lot of care?

There is just a dimple in the lid at the handle post, but it is all continuous metal on the underside of the lid.

As Ruthie pointed out, the care is to keep the copper shiny.  This is not a requirement for use, only for the mental health of the owner to keep them looking "new".


RH-, ISTJ
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Jane
Friday, December 16, 2011, 4:45pm Report to Moderator Report to Moderator

Kyosha Nim
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I have stainless pots and pans that I bought several years ago through HSN....their Wolfgang Puck line.  I clean them with "Barkeepers Friend" that I buy at the hardware store.  It does a great job of getting everything off and keeping them looking like new.  Barkeepers Friend (might be Bartender's, not sure) is kind of like BonAmi and comes in container just like it.  I also use it to clean my sink and when I do, grey stuff always comes off it until I get it clean.  

I think that if you have any doubts at all about the safety of the cookware you should return it.  The stress of worrying about it just isn't worth it.  
Jane
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brinyskysail
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My mom has copper-bottom revere ware that's older than I am.  She's careful and takes really good care of everything but, as far as I know, none of it has ever needed any special attention.


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deblynn3
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I have mom's copper bottom sauce pan. I's problay in the 50 year range as well. Has a wooden handle and a wooden knob on lid. So I've never put in dishwasher.  don't put dishes that have silver or gold trims in dishwasher.

My best stainless steel pan I got at TJMax believe it or not.


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JJR
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Thank you all for the input.  I'm trying to figure out what I need, what's the best for our health.  Etc. Etc.  

Mercola is selling these enameled cast iron which I really like the idea of.  Except it's gotta be heavy.   And can you cook rice in a pot like that?  It seems like it would be hard to go from boiling water to simmer.  And it's not cheap.  Plus, it's got to be heavy.  He says stainless can leach out nickel and something else, although it does seem like he thinks it's not necessarily as bad as non stick or aluminum, or copper.  They have this new stuff out that is LIKE a non stick but I don't know if it's any good.  Do you guys?  This stuff:

http://www.cooking.com/products/shprodde.asp?SKU=207779

It's saying it's called "ceramica" and it doesn't have ptfa's and pfoe's in it.  Which I'm not even really sure what that is.  I know I would trust something ceramic, if it's not all gunked up with garbage.  Plus, they're always coming out with something new and claiming it's better for you but they don't really know.

What do you guys think?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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JJR
Saturday, December 17, 2011, 3:32am Report to Moderator Report to Moderator

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I'm thinking about ordering these.  I don't suppose anybody has a set of these?

http://www.naturalhomeandgarden.com/eazistorerebate.aspx


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Saturday, December 17, 2011, 2:27pm Report to Moderator Report to Moderator

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Never seen them before, but I like a saute pan to have a bit more slope on the side so food doesn't "hide" in the bottom edge - not visible or hard to get with the tool I'm using.
I know, this is part of what makes them take up so little storage space...


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JJR
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Why do you like that in a saute pan any more than a sauce pot?  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Victoria
Saturday, December 17, 2011, 9:50pm Report to Moderator Report to Moderator

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For a skillet or saute pan, I prefer the sloping sides also so that when you stir, the food moves around smoothly.  And it makes it easier to get things out, like an omelet for example.  I've never liked straight-side skillets.

Another thing I would not like about that set is the rivets that show on the inside of the pots.



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Let me not pass you by in quest
of some rare and perfect tomorrow.
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ABJoe
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Quoted from JJR
Why do you like that in a saute pan any more than a sauce pot?  

When sauteing, the heat is usually higher and I only have a small amount of liquid in the pan, so burning happens quicker.  With sloped sides on the saute pan, it is easier to see and stir all of the food in the pan to keep it moving.


RH-, ISTJ
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There aren't too many sets that don't have rivets.  But now you've got me worried, because we just bought some calpholan stuff.  The original set I have, the rivets were not stainless and they went all ucky on me.  However, I have another small sauce pan that has rivets and they are beautiful, clean and I don't think anything is getting behind them.  Although, there's probably no way to be sure.  But most sets have that.  The one set we did buy that had the gunk all over them didn't have the rivets on the inside also.  And I liked that, but then it had the polishing compound on the inside.  

So anyways, we did get an omelette pan with sloping sides and a 2.5 quart pot and a 5 qt dutch oven.  Calphalon.  We'll see how those are.  My wife is bringing them home as we speak.  I had her buy separates because I just didn't want 17 things sitting in my cupboard that I don't needs.  It seems like all the sets have things I probably won't use.  I will need a smaller saucepot eventually, but I didn't feel like getting one yet, as I don't use them all that often.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Quoted from ABJoe

When sauteing, the heat is usually higher and I only have a small amount of liquid in the pan, so burning happens quicker.  With sloped sides on the saute pan, it is easier to see and stir all of the food in the pan to keep it moving.


Joe, does yours have the rivets?




The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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