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Arthritis - Cookware Habits Change

c
chefwong Oct 6, 2012 02:29 PM

Anyone with arthritis ? Eons ago, I swapped all of ~moms~ aging farberware with AC. Part of it for me was a safety issue, as alot of the pieces had chipped plastic handles / some broken off one side.

The thought of a handle breaking while carrying hot liquid was troublesome.

Fast forward toward. Mum is not getting younger but older. These AC pieces are probably a chore on the aging strength.

SS / DW is a plus IMO. She's old school. I had her kitchen renovated a couple years back and she hardly ever uses the DW.

What cookware would you guys look at/recommend. I'm inclined to just get any Reverware / Faberware - light SS set that BBB carries. Thoughts. Suggestions. Anyone else in the same boat ?

  1. Sid Post Oct 6, 2012 07:33 PM

    Calphalon professional anodized aluminum is pretty lightweight and cooks well if you know how to use stainless steel cookware.

    4 Replies
    1. re: Sid Post
      c
      chefwong Oct 7, 2012 04:59 AM

      The Calphalon Anodized if I recall ONLY comes with NS interior.
      That will not pass- SS interior preferred.

      In my OP, I did leave out my preference of material. While in theory, aluminum should be lighter - I have held in the store a couple of MC2 pieces and they were not that much lighter than their SS counterparts.

      1. re: chefwong
        Chemicalkinetics Oct 7, 2012 08:06 AM

        < Calphalon Anodized if I recall ONLY comes with NS interior.>

        Not true. The Calphalon PROFESSION anodized aluminum has no Telfon or any nonstick surface. As for weight, you can always get a thinner pan if necessary -- stainless steel or aluminum or anything -- just get a thinner pan for lighter weight.

        1. re: chefwong
          Sid Post Oct 7, 2012 08:09 AM

          The Calphalon Professional Anodized I have is definitely not "non-stick" coated. The lower priced entry level stuff is because that is what the masses want.

          Thick "raw/bare" Anodized aluminum cooks better than the normal stainless steel most people have. Boiling water it really doesn't matter but, the even heating of good aluminum is hard to beat in affordable priced cookware.

          1. re: chefwong
            Lotsofscots Oct 7, 2012 08:09 AM

            If it must be stainless steel, then look for things with helper handles. It's much easier to lift, carry, and pour things if there are helper handles on skillets and pots. When I've shopped at TJ Maxx and Marshall's I've seen even small pots with double handles instead of one long handle. For a frying pan there is the Cuisinart or Calphalon every day pan. I don't know if your mother could use a very small pan, I often use a 1 quart for vegetables, and you may need to have her try one out to see if she can lift that by its regular handle.

        2. Chemicalkinetics Oct 6, 2012 07:49 PM

          Recommend the Dexter Russell Duo Glide knives (or something alone its line).

          http://www.dexterduoglide.com/new_way_of_cutting.html

          http://www.dexterduoglide.com/certification.html

          I agree wit Sid Post. Aluminum based cookware are much lighter than steel based (or most other types) of cookware.

          You are encouraged to skim through this list:

          http://www.arthritis.org/ease-of-use-...

          3 Replies
          1. re: Chemicalkinetics
            c
            Chowrin Oct 6, 2012 08:09 PM

            ken onion knives are supposed to be good for the hands.

            1. re: Chemicalkinetics
              Sid Post Oct 7, 2012 08:32 AM

              http://www.walmart.com/ip/Tramontina-...
              Tramontina All Generations Stainless Steel 7-Piece Cookware Set

              I found these from your arthritis org link. THANKS! I think I just found my grandmother's Christmas present!!!!

              1. re: Sid Post
                Chemicalkinetics Oct 7, 2012 08:48 AM

                Your welcome. Yeah. They really look good. I have noticed them yesterday when I was browsing the website.

                I have not used them, but as we know, Tramontina get good reviews here. On top of that, the cookware are disc bottom instead of full clad. Many disc bottom cookware are often lighter because only the bottom is multcladded -- though they are not always lighter as there are plenty exception. The handles look soft and comfortable, and all three cookware have the "helper" handle on the opposite side (instead of just the long handles).

                Of course, we can check them out at a local Walmart just to verify.

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