Jan 05
This relatively heavy stainless cookware is functional and a good value for the price, with fairly tight-fitting lids and aluminum discs bonded to the pans’ bottoms to assure better heat distribution. Because of the thickness of the aluminum disc, this set works better and heats more evenly than the otherwise similar copper-clad Revere cookware, where the bottom of the pans is very thin metal despite the cosmetic copper coating. And as a previous reviewer noted, the durability and cleanability of steel can’t be beat. However, even this set has some small problems that mean it does not work as well as heavier, better-quality, more expensive cookware: for starters, the pans’ rolled rims can collect spilled liquids and be hard to clean. Also, the aluminum discs stop quite a bit short of the pans’ bottom edges, so using the pots on a gas stove can be tricky — if the flame is too high, the perimeter of the pan can be hot enough to burn food before the center of the pan is even very warm. Heating gently with a lower flame can help prevent accidentally burned food.
|
|
Google Videos - Revere Cookware Stainless Steel Tri-Ply 7 Piece Cookware Set
Search results for query: [Revere Cookware Stainless Steel Tri-Ply 7 Piece Cookware Set]
Emerilware Pro-Clad - @ Bed Bath & Beyond
www.bedbathandbeyond.com Watch this video featuring products available on bedbathandbeyond.com. Featured in the video: [1] Emerilware' Pro ...
youtube.com
Related External Links
Leave a Reply
You must be logged in to post a comment.
January 5th, 2010 at 3:00 am
I have been using my original set of five Revere cookware pans for over thirty years. They heat evenly for the most delicate bechamel sauce, frying, etc., plus clean up after a few burned-on accidents. While some of them look less than shiny, all have held up over the years. I had my eye on some fancy new cookware last year and started watching the Food Network on TV to see what the professionals use…imagine that…the un-shiniest, bent, burned-on old pans turned out the most ingenious creations! That got me thinking, it’s not the pan but the chef that makes the biggest difference, so I decided to KEEP what worked. Then, I bought this very set of new ones just to have extra since the family has grown, and we expect to use them for at least another thirty years.
January 6th, 2010 at 2:26 am
I’ve had this set of pans for ten years now, and they have served me well. In fact, they are still just as good as new. Before that, I used non-stick pans but never again. They just begin to flake, and you have to be so careful about the utensils you use. I regularly use the 10 inch skillet to make scrambled eggs in, with virtually no sticking. You just let the pan get hot before pouring in the eggs and use a good stainless steel spatula. The customer service has been excellent with these pans. After about nine years, one of the lid pulls came off and customer service sent out a new one–no problem. These pans are also very durable and easy to clean. I have been known to burn things and after one mishap, my husband said, “you might as well throw the pan away. You are never going to get that clean.” I just used a little steel wool and it was as good as new. You can’t do that with non-stick. If you are just starting out, on a limited budget, and want a good set of pans that will last you quite some time, this is the set to buy.
January 7th, 2010 at 2:56 am
This relatively heavy stainless cookware is functional and a good value for the price, with fairly tight-fitting lids and aluminum discs bonded to the pans’ bottoms to assure better heat distribution. Because of the thickness of the aluminum disc, this set works better and heats more evenly than the otherwise similar copper-clad Revere cookware, where the bottom of the pans is very thin metal despite the cosmetic copper coating. And as a previous reviewer noted, the durability and cleanability of steel can’t be beat. However, even this set has some small problems that mean it does not work as well as heavier, better-quality, more expensive cookware: for starters, the pans’ rolled rims can collect spilled liquids and be hard to clean. Also, the aluminum discs stop quite a bit short of the pans’ bottom edges, so using the pots on a gas stove can be tricky — if the flame is too high, the perimeter of the pan can be hot enough to burn food before the center of the pan is even very warm. Heating gently with a lower flame can help prevent accidentally burned food.