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BTD Forums  /  Cook Right 4 Your Type  /  Anybody have any experience w? "Visions" cookware?
Posted by: JJR, Friday, December 30, 2011, 9:08pm
Seems like it would be a healthy thing to cook with.  Although it may be kind of hard to cook with.  I don't know.  

Just curious what you all thought....

http://www.shopworldkitchen.com/visions
Posted by: ABJoe, Friday, December 30, 2011, 9:50pm; Reply: 1
We have a small piece, but we have never used it on the stovetop...  We should be able to use it as a sauce pan.  My WW has just always used the stainless pan for sauce...
Posted by: gulfcoastguy, Friday, December 30, 2011, 10:27pm; Reply: 2
Are you talking about the glass pans? If so I had some many years ago. Things burn Real easy in them.
Posted by: TJ, Friday, December 30, 2011, 11:20pm; Reply: 3
I have three pieces I got from a thrift store.  They do burn things easily if you aren't careful, but it's nice to be able to see what you're cooking as it's cooking, and they clean up nicely.
Posted by: JJR, Friday, December 30, 2011, 11:42pm; Reply: 4
I was thinking that burning would probably be an issue.  I'm not sure if I really want to try one.  But I like them in theory.
Posted by: TJ, Saturday, December 31, 2011, 12:26am; Reply: 5
If you can get one for less the $5... ;)
Posted by: Chloe, Saturday, December 31, 2011, 12:48am; Reply: 6
I have a few pieces.  I find I need to cook on lower than usual heat.  Not great for top burners as I have gas and things burn easily in this glass...but fine in the oven.  I like the covered casseroles.  Even if food sticks, it's more easily soaked off with very hot water and dish detergent than some of my stainless pots.  Generally, I like cooking in stainless steel pots and pans.
Posted by: JJR, Saturday, December 31, 2011, 2:36am; Reply: 7
I'm getting very frustrated with the stainless.  I started cleaning up the 5qt dutch oven from calpholon.  I washed it with soap and water 3x, plus a little scrub with a stainless steel bud thingy and I can still rub grey off on a paper towel when it's dry, on the inside.  Two of them, the 2.5qt and one of the 10" frying pans, are fine.  I've washed them and I can't get any grey matter on a paper towel.  And it happened after about 3x.  Here, this bigger pot isn't submitting.  Which is irritating.
Posted by: ruthiegirl, Monday, January 2, 2012, 3:08pm; Reply: 8
I remember we had a set of those when I was a teenager. We lost quite a few when they were dropped and broke on the ceramic tile kitchen floor.

I don't recall any differences between cooking in those and cooking in the metal pots she owned before then, but then I'm not sure exactly what kind of metal pots those were or what kind of condition they'd been in. I remember using the visions pot to make rice or heat up spaghetti sauce. This was when teflon was new and the dangers weren't yet known, so I used that to sautee in and never had an issue with food burning in the visions, as I didn't use it for high-heat cooking anyway, except for heating up watery foods.

The visions pots held up very well, except for the ones we dropped and broke. I'm not sure what happened to the rest of the set- they might have been given away because my Mom preferred to use pots that wouldn't break if dropped.
Posted by: Andrea AWsec, Monday, January 2, 2012, 3:32pm; Reply: 9
Cast Iron is the best choice.
IMHO
Posted by: JJR, Tuesday, January 3, 2012, 5:55pm; Reply: 10
How about enamaled cast iron Andrea?
Posted by: EquiPro, Wednesday, January 4, 2012, 2:37pm; Reply: 11
I bought a set when they first came out.   I hated them...HATED them.  Everything burned and it was impossible to get them clean if you didn't get the temp just right.  I sold them at a yard sale after a few months of frustration.

I use cast iron for almost everything, with stainless as my backup for a few things.  My giant roasting pan is caphalon and while I'm not thrilled that it's got some sort of aluminum coating, I don't worry about it because I don't use it that often.
Posted by: Andrea AWsec, Wednesday, January 4, 2012, 2:40pm; Reply: 12
Equipro-- beautiful but too rich for my blood. :)
Posted by: Chloe, Wednesday, January 4, 2012, 3:23pm; Reply: 13
Le Creuset.....don't like this brand either. You have to constantly play with the cooking temperature to avoid
burning your food and like equipro says, once burnt on, you can't get it off........ Have one large skillet I received as a gift that I can't give away. My favorite pots are All Clad stainless steel.  They are super heavy
duty....equivalent to commercial grade cookware.  Nothing sticks, nothing burns....never had a problem.
The problem with stainless steel would be the lightweight cheaply made pots and pans.  I've had the same
set for 30+ years.  Buy once, use forever!  :)

Read a review
http://www.metrokitchen.com/product/all-clad-mc2-7pc-cookware-set
Posted by: EquiPro, Wednesday, January 4, 2012, 4:25pm; Reply: 14
Quoted from Andrea AWsec
Equipro-- beautiful but too rich for my blood. :)


I bought all of the cast iron that I currently use at yard sales and didn't pay more than $2.00 for any of the 4 pans!  It doesn't matter if they look rusty beyond belief...they clean up just fine.

The stainless set I bought on a discount sale when Marshal Fields went out of business...I think that I got a 9-pan set for $80.

I think that I got the roasting pan as a gift once...I really would have rather purchased an enamel coated one, but I just decided to keep and use the Caphelon because it was the correct size.
Posted by: jeanb, Wednesday, January 4, 2012, 4:38pm; Reply: 15
I have a Creuset Dutch oven I use for soups and stews.  I have gas (but I live at 4000+ altitude) and don't have issues with burning or not being able to clean easily.  

I have some 70 year old enamel/cast iron roasting pans from my grandmother who came from Austria.  Those roasting pans are the best for turkey, beef, lamb, they never burn or stain and come clean easily.

Costco has some great sales on Creuset like products, I bought one last year for $49 CDN, I think they were $40 in the States.  Great for building muscle in your arms.  
Posted by: jeanb, Wednesday, January 4, 2012, 4:39pm; Reply: 16
Visions cookware breaks, I had one explode on me as a teenager when I was cooking dinner, soup everywhere.  My mom threw the cookware out after that.  
Posted by: JJR, Wednesday, January 4, 2012, 7:33pm; Reply: 17
I cooked an egg in that fry pan this morning and I was thanking God for that fry pan the whole time.  I'm not sure what your issue is chloe, but that was the height of cooking that I've had in a long time.  It was light years ahead of a normal cast iron.  And normal cast iron is GREAT.  So my point is, this was that much better.  It was the first time I used it, and there may be other things that I don't like it for.  But I'm telling you, you'll have to pry that thing from my cold dead hands at this point.  I only used it on #3 on my stove.  So maybe if you go a lot higher, it makes it difficult.  I don't know.  But I have to move onto the soup pot for oatmeal and rice and soups.  So, we'll see if I feel the same about that pot.  But I'm totally frustrated with SS.  I have cleaned up a new calphalon pot and I like it very much.  But I still get some grey stuff coming off of the rim on the lid.  Right where the glass meets the metal.  And the same goes for the calphalon fry pan.  Maybe I should've bought better SS stuff.  Because I'm just getting frustrated with the amount these need to be cleaned up before not leaching junk.  Maybe I should've bought a Le Creuset SS sauce pot.  Or another cast iron enamel.  I don't know.
Posted by: chrissyA, Wednesday, January 4, 2012, 9:57pm; Reply: 18
Quoted from Chloe
Have one large skillet I received as a gift that I can't give away.

An enamled cast iron skillet? If you're seriously looking to just get rid of it, I'd be happy to pay the postage (smile)
Posted by: JJR, Thursday, January 5, 2012, 1:04am; Reply: 19
Yeah, why didn't I jump on that one????  
Posted by: Chloe, Thursday, January 5, 2012, 3:06am; Reply: 20
Quoted from chrissyA

An enamled cast iron skillet? If you're seriously looking to just get rid of it, I'd be happy to pay the postage (smile)


I can't get rid of it because it came from my son and daughter in law as an anniversary gift.....That's what I meant... I really can't give it away.....even if someone pays the postage...:)

Posted by: JJR, Thursday, January 5, 2012, 6:13am; Reply: 21
What do you not like cooking on it?  Is it a Le Creuset?
Posted by: chrissyA, Thursday, January 5, 2012, 3:30pm; Reply: 22
Quoted from Chloe
I can't get rid of it because it came from my son and daughter in law as an anniversary gift.....That's what I meant... I really can't give it away.....even if someone pays the postage...

Darn (blush)
Posted by: EquiPro, Thursday, January 5, 2012, 3:49pm; Reply: 23
I truly believe that you are never "held hostage" by a gift.  Just because it was given to you, doesn't mean that you are obligated to keep it forever.  Your only obligation is to accept it graciously and thank the giver.  After that, it is yours to do as you please, even if it means getting rid of it.  Sell it and get the pot that you want.
Posted by: JJR, Thursday, January 5, 2012, 5:27pm; Reply: 24
I just ate an egg I fried on my new skillet.  It tasted fantastic!
Posted by: kipperkid, Thursday, January 5, 2012, 6:06pm; Reply: 25
Bought visions saucepans and frying pan years ago, liked the idea I shouldn't be eating any saucepan residue with my food.  but anything that can stick or burn will.... Saucepans fine for boiling veg but that's all.  Not one of my better purchases  :( should probably just rehome them and use the space they take up.
Posted by: JJR, Friday, January 6, 2012, 2:10am; Reply: 26
I was thinking that's what they'd be good for.
Posted by: cindyt, Friday, January 6, 2012, 4:16am; Reply: 27
I had several Visions pans a while ago.  Everything stuck to them, and then the handles started just breaking off.  I threw them away after that.
Posted by: Spring, Friday, January 6, 2012, 4:21am; Reply: 28
Quoted from JJR
I'm getting very frustrated with the stainless.  I started cleaning up the 5qt dutch oven from calpholon.  I washed it with soap and water 3x, plus a little scrub with a stainless steel bud thingy and I can still rub grey off on a paper towel when it's dry, on the inside.  Two of them, the 2.5qt and one of the 10" frying pans, are fine.  I've washed them and I can't get any grey matter on a paper towel.  And it happened after about 3x.  Here, this bigger pot isn't submitting.  Which is irritating.

Get some Bar Keepers Friend, sprinkle a little in the pot with a tiny bit of water and rub vigorously with a paper towel. I've never had it to fail on any of my stainless, and I have been using it for decades.

Posted by: JJR, Friday, January 6, 2012, 6:03am; Reply: 29
Yeah, I'm getting desperate to try something other than soap and water.  And vinegar.  Then I read that vinegar can make stainless more reactive anyways.  Ugh.  I should try the salt thing.
Posted by: Spring, Friday, January 6, 2012, 12:24pm; Reply: 30
If you object to Bar Keepers Friend, try soda.
Posted by: Chloe, Friday, January 6, 2012, 3:59pm; Reply: 31
Quoted from EquiPro
I truly believe that you are never "held hostage" by a gift.  Just because it was given to you, doesn't mean that you are obligated to keep it forever.  Your only obligation is to accept it graciously and thank the giver.  After that, it is yours to do as you please, even if it means getting rid of it.  Sell it and get the pot that you want.


I think there's a knack to using Le Creuset and I haven't figured out how to properly adjust the temperature.

I have all the pots/pans/bakeware/kitchen gadgets/appliances I'd ever want or need so it's not
like I'd want to get rid of this to replace it for something else...This is a large orange Le
Creuset skillet with two handles and a lid and white enameled interior..I used it once...
and had trouble cleaning stuck on food...There has to be a way to figure out a way to successfully cook with it, so I'd enjoy owning it. It holds a lot of food....It's pretty....and I love how heavy it is.....I have gas burners...so when skillet is sitting on top of the stove, the skillet is way larger than any of my burners..Maybe to use in the oven for baking something?  Not sure how to properly utlize it.

Now that the subject has come up...I just googled to verify what it's called and it's actually called a 2 1/4 quart buffet casserole and not a skillet.  Doesn't have an actual long handle but two small handles on each side.  Perhaps just as a nice serving piece that holds the heat well, it's worth owning.

Anyone have any suggestions for successfully cooking with Le Creuset cookware?
Posted by: TJ, Friday, January 6, 2012, 6:12pm; Reply: 32
Quoted from Chloe
Anyone have any suggestions for successfully cooking with Le Creuset cookware?
Don't use it in the microwave. 8)
Posted by: JJR, Friday, January 6, 2012, 8:45pm; Reply: 33
http://cookware.lecreuset.com/cookware/product_Heritage-2-1%2F2-QT.-Covered-Square-Casserole_10151_-1_20002_10177_10088

I do believe that a "casserole" is bakeware and not meant for the stove top.  That might be why you're having problems with it.  If you look at how they arrange their products by type, under the top of the link I sent, you'll see that anything called a "casserole" goes under their "bakeware" heading.
Posted by: Chloe, Friday, January 6, 2012, 9:39pm; Reply: 34
Quoted from JJR
http://cookware.lecreuset.com/cookware/product_Heritage-2-1%2F2-QT.-Covered-Square-Casserole_10151_-1_20002_10177_10088

I do believe that a "casserole" is bakeware and not meant for the stove top.  That might be why you're having problems with it.  If you look at how they arrange their products by type, under the top of the link I sent, you'll see that anything called a "casserole" goes under their "bakeware" heading.


Based on your photo...I agree, it would be considered bakeware....although what seems to differentiate this casserole pot from mine is that mine looks exactly like a huge skillet and is called a buffet casserole. it's cast iron with an enameled interior and looks nothing like your photo....I think the problem is really how large and flat it is compared to the size of my stove top burners...and food taking up such a large surface doesn't cook evenly.  That was my experience...burning parts of what I tried to cook on gas burners.. It's no deeper than a skillet and has a cover...Can't imagine what to bake in it given it's not as deep as a typical casserole.

This is what mine looks like...and I think it could actually be a 3 1/2 quart, not smaller like I thought
http://cookware.lecreuset.com/cookware/product_3-1%2F2-QT.-Braiser_10151_-1_20002_10117__

This is a description from your link that states uses for this pan:
BRAISING MEDIUM SIZED CUTS OF MEAT, VEGETABLES OR COMBINING THEM, BARBECUE BRAISING ON THE GRILL
Posted by: JJR, Friday, January 6, 2012, 10:53pm; Reply: 35
I know with cast iron, you really don't need a very high heat for it to be hot.  I haven't gone above 3.5 yet for different things.  You put them on the burner and let them heat up on 3 for a while and they are PLENTY hot to make anything sizzle.  And they don't go up and down as fast as Stainless.  So, if you've put it up too hot, and you turn it down, it's going to be a while before it comes down.  Well, I shouldn't say a while, it's just that it takes longer to come down than Stainless.  But not horribly much longer.  You just have to get used to it.  I just warmed up some carrots and rice in my soup pot today for my son, and it was a real joy to use.  But again, I was on my small burner (electric oven, and for some reason the small burner seems to be less hot than the bigger one on the same number setting) and it simmered at 2.5.  It made the carrots sizzle when I threw them in at 3.5 with some olive oil.
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