Any comments from owners?
"Kalmia" wrote in message
news:3425a098-a219-4286...@p7g2000prb.googlegroups.com...
Any comments from owners?
I have the saladmaster waterless cookware. It is similar. It is 40
something years old and I still use it almost everyday. We probably paid too
much for it, we had to make payments but then almost everything we bought
involved payments. It was sold in home parties. It has this little vent
thing on top that clicks and then you turn the fire down to simmer. It is
stainless and it still looks good hanging on the pot rack.
> It is stainless and it still looks good hanging on the pot rack.
How do you keep your stainless from turning dark? I've only got one
ss pot but it's scorched on the outside.
--
Never trust a dog to watch your food.
I got trapped at one of those demonstration "parties" once. I thought
the cookware was ridiculous, but the idea was sound. You can cook
"waterless" (or almost so) in any good stainless cookware with lids
that seal. Revereware is good enough. The secret is turning the heat
down really low. Try it and see.
Bob
"sf" wrote in message news:2jbgd6d5hoqtlse9u...@4ax.com...
--
Mine has never turned, I doubt that it looks as good as the day I got it but
it has lived a pretty hard life. If the bottoms get bad looking comet or
bartenders friend polishes it up.
> Mine has never turned, I doubt that it looks as good as the day I got it but
> it has lived a pretty hard life. If the bottoms get bad looking comet or
> bartenders friend polishes it up.
Does Bartenders Friend scratch the surface?
My ex got the set in the divorce. I miss that cookware. When I last
saw it it was 9 years old and still looked like a month old. It was the
ones you'll see demonstrated at home shows and county fairs. Very
expensive but in the end - "You will remember the pain of poor quality
long after the pleasure of low price is forgotten. You will remember
the pleasure of high quality long after the pain of high price is
forgotten". Don't buy it until you can afford it. Or maybe buy one
piece every few years.
> I got trapped at one of those demonstration "parties" once. I thought
> the cookware was ridiculous, but the idea was sound. You can cook
> "waterless" (or almost so) in any good stainless cookware with lids
> that seal. Revereware is good enough. The secret is turning the heat
> down really low. Try it and see.
After buying it I tried waterless cooking a few times. It's far more
planning effort than it sounds. Not worth the effort. Any sufficiently
high qualifty cookware can do it - To pull it off with Revereware would
take their top of the line not the ones you see in the houseware aisle
at the grocery store.
Another thing that I only tried a few times was the stacked cooking.
Also too much effort for the gain. Also something that can be done with
any set of pots that have a flat top dome metal lid available.
Most of the brands I've seen at county fair demos are about the quality
level of All Clad but with much better lids. I've owned them and liked
them but a decade after the divorce I still haven't gotten around to
buying another set. I have gotten around to buying a couple of specific
items though.
One thing I suggest to young folks is to start out with sets but
consider them starters. In a year look at the piece that shows the most
wear and buy the very best of that item you can find. Do this with pans
or knives for a while and you'll have a mix and match assortment of many
different types, and they will all by top quality excellent items that
last you for life. To me buying a piece or two of these waterless pots
fits the pattern.
Bartenders Friend will work, too.
Thanks!
:)
This statement tells me they had to be worthwhile--to become an item
on the split-the-pie list.
- "You will remember the pain of poor quality
> long after the pleasure of low price is forgotten. You will remember
> the pleasure of high quality long after the pain of high price is
> forgotten".
Reminds me of the old saw "The rich buy once, the poor buy forever."
>On Mon, 8 Nov 2010 12:58:23 -0600, "Phyllis Stone"
><phylli...@hotmail.com> wrote:
>
>> Mine has never turned, I doubt that it looks as good as the day I got it but
>> it has lived a pretty hard life. If the bottoms get bad looking comet or
>> bartenders friend polishes it up.
>
>Does Bartenders Friend scratch the surface?
Yes, Bartenders Friend would scratch the outside of a nice piece of
cookware. It's what I use to clean up 100 year old cast iron skillets,
after soaking them in lye for two weeks.
--
Stu
Recipe of the week "Christmas Fruit Cake"
http://foodforu.ca/recipeofweek.html
> On Mon, 08 Nov 2010 11:52:50 -0800, sf <s...@geemail.com> wrote:
>
> >On Mon, 8 Nov 2010 12:58:23 -0600, "Phyllis Stone"
> ><phylli...@hotmail.com> wrote:
> >
> >> Mine has never turned, I doubt that it looks as good as the day I got it but
> >> it has lived a pretty hard life. If the bottoms get bad looking comet or
> >> bartenders friend polishes it up.
> >
> >Does Bartenders Friend scratch the surface?
>
> Yes, Bartenders Friend would scratch the outside of a nice piece of
> cookware. It's what I use to clean up 100 year old cast iron skillets,
> after soaking them in lye for two weeks.
So is Bon Ami the better choice to keep them bright and shiny or am I
doomed?
> So is Bon Ami the better choice to keep them bright and shiny or am I
> doomed?
Those are all abrasive and will destroy the shiny finish. To remove
burnt on crud, use oven cleaner without scrubbing with coarse
scratcher. Use a dish brush or rag to wipe, if necessary. I jes keep
applying till the crud is gone and rinse with water.
As for the bluish colors from overheating, learn to enjoy the color
scheme. ;)
nb
Bon Ami should work.
I use Bartenders Friend on the *insides* of stainless to remove hard
water deposits, especially after cooking beans. (the bean proteins and
the calcium seem to combine and stick especially bad) But if your
stainless is polished to a mirror surface on the insides, use Bon Ami
there too.
Bob
> As for the bluish colors from overheating, learn to enjoy the color
> scheme. ;)
Okay. What I'm talking about is discoloration, nothing is burned on.
> Bon Ami should work.
>
> I use Bartenders Friend on the *insides* of stainless to remove hard
> water deposits, especially after cooking beans. (the bean proteins and
> the calcium seem to combine and stick especially bad)
Is that what those white spots that look like water marks are that I
can't remove? They don't bother me as much as the way the shiny part
has turned gray on the sides near the bottom of the pot.
> But if your stainless is polished to a mirror surface on the insides, use Bon Ami
> there too.
Yes, it's a mirror finish outside. I have one yes vote and one no
vote on Bon Ami now.
> Okay. What I'm talking about is discoloration, nothing is burned on.
Learn to love it.
I know of no trick to remove it. You can try this, but I make no
promises, as I used it on chrome, which is NOT the same thing as
highly polished SS.
On my Harley, I used to get rid of crud and some of the bluing on the
chrome exhaust pipes by running the bike till they were hot. Not max hot,
but too hot to touch. I then sprayed with Simple Green and scrubbed
with 00000 grade (super fine) steel wool. Like I said, chrome is much
harder than polished SS, so not exactly the same thing. I've never
done this on MY polished SS cookware, so proceed at your own risk.
nb
It's sounding like it might be a better idea to use chrome polish on
it. It works for silver, so it might for stainless steel too... seems
like ss isn't really stainless either. Where did that term come from?
"Betsy" wrote in message
news:18397-4CD...@storefull-3253.bay.webtv.net...
You got some kind of extra thing, I can't remember all the choices but mine
was a set of knives with a wall hanger. I broke the small paring knife about
20 yrs. ago. I think about ten years ago I had to replace a handle on one
of the pans. Actually the whole set has lasted pretty well.
Barkeepers Friend doesn't scratch the outside of a piece of cookware.
I use it all the time. Use Bon Ami too, but prefer the other. It
works well... Don't know where that idea came from that it
scratches...
Christine
Want to scratch the hell out of it, have at it with the bon ami.
I've heard the copper scrubby's are less lethal to cookware, but
don't quote me on that.
Bon ami will scratch the hell out of the mirror shine on the outside,
Someone mentioned toothpaste, I don't know how it would affect the
finish.
Bon Ami was what Saladmaster recommended at the time I bought my set.
It's worked well all these years.
Bon Ami won't scratch stainless steel. It's abrasive, but the
abrasive particles are not as hard as steel.
Bob
But if you have a mirrored exterior on the piece I'd not be using bon
ami on it.
You could consider the pan a tool not decor. When a tool has a wear
mark on it that's a badge of honor. Except I rather like having
cookware that counts as both tool and decor. I tend to count the
stainless ones as tool only, the copper ones as both - Picking the
higher effort option for myself.
> It works for silver, so it might for stainless steel too... seems
> like ss isn't really stainless either. Where did that term come from?
Stainless steel stains "less". In English it's accurate but often
misunderstood.
Auf Deutsch man sagt <rostfrei> - Rust free. In German it's inaccurate
but sounds cooler. En Francais on diet 'inoxidible'. Immune to
oxidation is also inaccurate but this one sounds cooler still.
My Saladmaster does a wonderful job and I have used it for 30 years. I
broke a handle on the dutch oven so I contacted them. They sent me a
new Dutch oven. The handles on the new one look really nice, they are
larger than the handles on the original pot.
Becca
Thanks, Doug... I'll take nb's advice and learn to live with it then!
> Stainless steel stains "less". In English it's accurate but often
> misunderstood.
>
> Auf Deutsch man sagt <rostfrei> - Rust free. In German it's inaccurate
> but sounds cooler.
"Stainless steel" is more often called "Edelstahl" in German. Don't
know it it sounds cool...
Victor