HOME > Chowhound > Cookware >

Farberware stainless steel

b
botanica May 24, 2008 01:58 PM

Any good? I ask because I just inherited a relatively new (looks little used at all) set of stainless steel Farberware from my sister, who doesn't cook at all. I know it's not the best of the best, but in terms of general cooking -- deglazing, stocks, etc -- how will this perform? Should I be happy, or should I keep my eye on other, more expensive stainless steel pieces?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    mpalmer6c RE: botanica May 24, 2008 07:04 PM

    Some people, e.g., me, orefer sauce-pan sides with better heat conduction than plain, rather thin stainless steel. (My go-to sauce pans are anodized aluminum.) However, Farberware has been used by many millions of cooks over the decades, presumably with satisfactory results. Except for the really cheap, really tinny stuff, you can get by with most cookware once you learn its quirks.

    1. m
      mlgb RE: botanica May 24, 2008 07:38 PM

      For those who don't know, there many different species of Farberware. What's stamped on the bottom? Match it up with the Farberware website. You might have something very similar to the All Clad line.

      1. s
        sueatmo RE: botanica May 27, 2008 07:16 PM

        I used old-fashioned Farberware for years. I replaced a large pan just a few years ago, and noticed that the aluminum bottom was thicker than on the older pans. If the aluminum bottom is still quite thick, you should be able to do well with the pans. I rather liked the handles, as I recall. Comfortable and aesthetically nice. Free is good.

        1. mobius981 RE: botanica Dec 21, 2009 08:11 AM

          I used mine forever, had it about 15 years, and still like it!! It was a good purchase for the little it cost, I think it is the best least expensive cookware. I used cast iron for frying. Now upgrading to copper...more tricky.

          Show Hidden Posts