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Cookware suggestion - high heat, affordable, dishwasher safe

n
NathanJK Dec 16, 2013 12:23 PM

I'm looking for a nice saucepan for my mom. Basically, I'm looking for all-clad without the all-clad price. My mom has seen me use and abuse my 3qt all clad pan. I cook on high heat, I've boiled it dry, I always put it in the dishwasher...and it looks and performs great. It's never warped, it cleans up good with barkeepers friend, it's awesome.

My mom right now has disk bottom revere ware, she's afraid the disk is going to come off. She won't cook above medium heat. She won't even boil water above medium heat which is just painful to watch and wait for. The reason why? The documentation that came with it said not to use it above medium heat and she's a rule following gal. I need something that does NOT prohibit cooking on high. Preferably with a lifetime warranty (even if the exclusions mean it's actually kind of a joke), and I need it to be affordable because I can't spend 3x everyone else's xmas gift price on hers...it won't go over with the wife.

I've looked at Cuisinart multiclad pro...the price is right, but the first thing in the documentation says not to use it on high heat (it sounds like it's just because you'll burn your food...which is just plain stupid). Also, I've heard negatives about their customer service.

I've looked at Sitram, and would be happy to own it myself...but my mom worries about the bottom of her revere ware popping off. If I give her essentially the same pan and say "It's guaranteed to 1000 degrees! It won't come off or warp, it's commercial quality!" I don't think it's really going to make any difference to her, she'll still be nervous.

I also need something that's got a decently thick inner layer of stainless. She's boiled her pans dry numerous times and she has a tendency to just throw them away because she thinks they are ruined. I need something that I can just hit it with some sandpaper and clean it out, polish it back up and give it back to her good as new. I've heard that one of the brands was very thin inside and someone posted about scratching through the inner clad surface. That won't work.

Clearly the easy solution is just to buy her what I have, because it's proven. Maybe there's another alternative though?

  1. KaimukiMan Dec 27, 2013 11:22 AM

    Give her your pan and get a new one for yourself. She knows that pan can take high heat and that you know how to clean it. She may not believe that a "new" version of your pan is really the same.

    1. c
      CaliforniaJoseph Dec 27, 2013 12:56 AM

      I'm a little confused as to the goal myself. Why are we trying to change how mom cooks?

      Has she expressed a desire to cook in a different manner?

      There was a time I wanted the same - I wanted to toss moms nonstick for what I like to cook on... Now I just give her things she's never had before (enameled Dutch oven this year) and let her see if she likes it.

      1. e
        ellabee Dec 20, 2013 07:59 PM

        I'm a little confused about what the goal is here. Your mother won't turn the heat above medium if a manual says not to, but also tends to boil pans dry?

        My suggestion is to give her a piece or two of your All-Clad and get yourself new replacements.

        1. C. Hamster Dec 17, 2013 04:47 PM

          Buy her real all clad at cookware and more. Slight imperfections -- generally totally not noticeable -- at great discounts

          1. DuffyH Dec 16, 2013 07:54 PM

            Calphalon Tri-Ply or Contemporary stainless might work for you. The use and care section of the item page is silent about heat level.

            They're serious about the lifetime warranty, too.

            2 Replies
            1. re: DuffyH
              n
              NathanJK Dec 17, 2013 12:43 AM

              I went for the Cuisinart French Classic...I think it'll work out, and I got a good deal. I might "lose" the instructions out of the box though and just tell her to use the heck out of it and if something goes wrong I'll get her another one.

              I'd never heard of home goods and I just found out there's one about 10 minutes away. I'm going to have to check it out. Thanks for all the suggestions!

              1. re: NathanJK
                s
                sueatmo Dec 26, 2013 09:15 PM

                I think the French Classic are fine pans. Your mom is lucky.

                Yes, lose the instructions and tell your mom that she can boil eggs at high or med high heat. But if she is boiling her pans dry, is she having memory problems? That is a whole other problem.

            2. s
              sueatmo Dec 16, 2013 05:45 PM

              I own Sitram Profiserie, and the disk bottom is securely welded to the bottom, to say the least.

              Go to Home Goods and find a saucepot there. Take off the tag, and tell your mom it is good at high heat. That might be what I'd do.

              I feel sorry for your poor mom who worries so much.

              1. i
                INDIANRIVERFL Dec 16, 2013 05:39 PM

                Depending on the affluence of your area, you would be amazed at the prices for All-Clad on your local Craig's List.

                Just for fun, I periodically check the Pittsburgh site under Houseware. The home of All-Clad. With some pieces no longer in the inventory, they are so old.

                edit http://pittsburgh.craigslist.org/hsa/

                1. Chemicalkinetics Dec 16, 2013 04:56 PM

                  <high heat, affordable, dishwasher safe>

                  Stainless steel full cladded or stainless steel disk bottom cookware.

                  1. sancor Dec 16, 2013 04:55 PM

                    Right now you might be able to find some crazy deals on nice clad cookware. I know Williams Sonoma has a 25% off all cookware deal today, and Sur La Table is doing some daily deals that have been incredibly enticing. You might be able to snag an All-Clad piece for around 75 bucks before tax/shipping.

                    If you're willing to look for good deals check out eBay and particularly craigslist. You might even be able to get new items there are reduced price.

                    Then there's HomeGoods. If you haven't tried HomeGoods yet you should, they have tons of nice and cheap cookware. Every once in a while you even find All Clad at crazy affordable prices.

                    I'm not sure cheap, quality clad pieces exist. Normally budget multilayered cookware is disk-bottomed which sounds like a deal-breaker for you. You're probably going to find a hard time finding ANY cookware where the instructions don't prohibit cooking on high heat. My All-Clad fry pans definitely came with that warning - just because the pan might be able to handle abuse doesn't mean the manufacturer wants you to abuse the pan. Plus it covers them in terms of liability.

                    1. n
                      NathanJK Dec 16, 2013 01:01 PM

                      I'm just going of what someone else posted about thickness, they stated that they had gone through the inner layer of their pan with the metal spatula. Upon second look, it was a different line, but still not confidence inspiring. It does look like cuisinart does not recommend metal utensils with the caveat that it's kind of ok in the french classic line.

                      I found a link: http://www.cheftalk.com/t/75567/cuisi...

                      That pan you linked has a disk bottom and wouldn't be any different for her than what she already has unfortunately. I'm looking for something that'll really change how she cooks.

                      It's rare that I bust out sandpaper, but if the metal is significantly discolored there's no reason not to try some 800-2000 grit. If that doesn't work, go down a bit and just do only enough to remove the discoloration. I've done it once in 6 years to my pan. It's just an abrasive like any other, barkeepers friend is an abrasive as well.

                      4 Replies
                      1. re: NathanJK
                        g
                        GH1618 Dec 16, 2013 01:32 PM

                        There is a huge difference between the grit of BKF or Bon Ami and sandpaper. For burned-on crud, soak in ammonia water first. Foe mere coloration from overheating, ignore it.

                        The second pan, French Classic, is not disk bottom.

                        1. re: GH1618
                          n
                          NathanJK Dec 16, 2013 02:40 PM

                          I stand by it...there's no harm in fine grit sandpaper very occasionally when necessary. I myself ignore discoloration. Mom think's it's poison or something ;).

                          I'm liking the french classic, I'm going to go check it out in the store right now actually. Thanks!

                          1. re: NathanJK
                            breadchick Dec 21, 2013 03:51 PM

                            I have the French classic tri-ply 3 quart saucepan. (I couldn't deal with the handles on my AC 3 quart, and gave it to my daughter.) I'm just as pleased with it and also purchased the 12 inch skillet in the same line. Handles are so much better.

                            I don't use high heat - it's not necessary with the clad products unless searing protein and even then I don't use it beyond 7 mark or so. When it gets a bit discolored, I use Barkeeper's Friend - which works just fine.

                            As far as metal utensils go, I use this pot a LOT for potatoes, and use my handmixer to whip up mash. It has only very tiny scratches from mixer use, which doesn't bother me a bit.

                            (A little OT here... Yes, I went back to my mother's method with mashing. Joint issues prevent me from using my ricer anymore, and she was right. The mash is done in a minute. HOWEVER - she had an old mixer with the thick blades and I think they would really ding my pan. I have the Cuisinart mixer with very thin blades so that may be why I have little issue with scratches.)

                            Anyway, I wanted to give the French line a shout out.

                        2. re: NathanJK
                          C. Hamster Dec 17, 2013 04:48 PM

                          Discolored pans can usually be fixed with BArkeepers Friend

                        3. g
                          GH1618 Dec 16, 2013 12:56 PM

                          Or, the Cuisinart French Classic for something more stylish and in tri-ply construction.

                          http://www.overstock.com/Home-Garden/...

                          1. g
                            GH1618 Dec 16, 2013 12:51 PM

                            I don't know how you could know the thickness of the layers. It's better to learn to clean SS pans without sandpaper, I think.

                            Try this:

                            http://www.overstock.com/Home-Garden/...

                            It's so inexpensive that if it's destroyed, you won't worry about it.

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