saucepan advice requested
I recently managed to completely blacken the inside of a 10-15 year old Revereware 2 qt. saucepan, and no amount of scrubbing can get it clean. It was nothing special, but I'm now in a position to replace it.
I was just on Chefs Catalogue website, and it's just about impossible to find an inexpensive (I was thinking under $50, thanks) saucepan with a lid. Revereware seems to have fallen off the face of the earth, but the pan did just fine for what I used this saucepan for (cooking rice, steaming vegetables, etc.)
Anybody have any recommendations for the good, the bad or the indifferent? I might be willing to spend more if somebody could explain how much better a $150 pan would be for my needs.
Any chowhound advice appreciated,
I personally don't think you need to spend loads on a pan or pot for the uses you've described. I have one All-Clad saute pan, a couple of Calphalon non-stick skillets, but my other pots are pretty much Revere that I've had for about 10 yrs. and they're still goin' strong.
I was recently searching for a Revere stock pot and called a few places and, I too, found that they have fallen off the face of the planet. I actually ended up buying some no name brand called "Invitations" from Bed, Bath, Beyond that was stainless steel w/ a pasta and steamer insert for just $30! Has worked out fine. They actually had a few inexpensive brands there, and you might also want to check out Macy's brand cookware if you have a store in your area. Target and Kmart (Martha's line) also may be good options.
If you do want to give your pan one more try, I'd recommend a powdered cleanser called "Barkeeper's Friend." For $2.49 I saved a $200 Le Creuset pan that I was certain was burned beyond salvation. Wet the burned part of the pan and sprinkly a ton of the powder onto it. Let it sit overnight. You might be surprised to find that as the powder dried (only put a little water), it lifted off patches of the burnt stuff. Give whatever's left a good scrub. IF there's more left, repeat the process. The best $2.49 you can spend on kitchen equipment!
I know you didn't ask about this, but I once burned sugar into the bottom of a Revere saucepan. The kitchen was so smokey that it set off the smoke alarm. I was able to get the pan back to normal by letting it soak overnight a couple of times with dishwasher detergent. Heat the pan with the detergent sprinkled (a goodly amount) into the bottom and enough water to cover the burned area until the water is very hot. Then let it stand all night. The next day, pry off what you can of the black and let soak again with the detergent. Eventually, using SOS pads, the pan will come back to normal.
re: Jeremy Newel
We once burned pasta onto the bottom of a Revereware pot. Really burned. Turned it to carbon. We soaked & scrubbed, and cleaned it with some of that spray-on oven cleaner stuff, then soaked and scrubbed again. It eventually was usable, though the spiral pattern of the pasta was etched onto the bottom of the pot for years before gradually fading. (That was ten years ago. We still use it all the time.)
Also, according to Revere's site, you can find their products at:
I have Revereware ... it was actually spouse's when we first got married 26 years ago...he had a complete set of it (probably one of the things I LOVED about him!) .... I must tell you it is fabulous stuff...I'm pretty frugal and don't need the newest, latest, greatest, etc. (though I DO LOVE my new Calphalon 12" non-stick skillet! Bought it out of necessity, keeping with my frugal tastes.)...but for everyday pots 'n pans, Revereware fits the bill many times over. Hope you can either fix your burnt saucepan or find a single piece ... I'm sure I've seen them in KMart, sold separately.
As you point out, saucepans, unlike frypans and sautoirs, don't need to be particularly fancy for most applications. I have more high-quality French copper hanging from my kitchen ceiling than most kitchen specialty shops, but when I want to boil up some vegetables or cook rice I reach for my 30-year-old Farberware saucepans, which look like new in spite of almost daily use. They've changed the design a bit over the years, but they're commonly available and well within your price range.
I agree with you. I have cast aluminum (Calphalon) and regular cast iron, but I wanted to get a few pieces of stainless that I could set aside and use specifically for making cheese and yoghurt. I don't even know what brand I bought, but it was inexpensive at Target. I don't think I paid more than $30 for several pieces, with lids. In the end, I find that I pull those pans out for a lot of things.