Jaye Lewis
Assistant Cook
Hello, I'm Jaye and in a dilemma. Let me first say that I've read every post here on SS cookware, just so you don't feel a groan coming on. Long story short; I grew up on non-stick...first the peely stuff that scorched and flaked off and now today, hard anodized aluminum. I thought that by using HAA I'd have the last set of my life. To my shock and dismay, the bottom of my main skillet has bowed (bowled?) like the thinner pans I've used and tossed in the past. This pan is 6 years old and meticulously cared for, not even a scratch. Still, on the ceramic cook top it pivots all over the place. It has never been burned although it did spend it's first 3 years on an electric coil element. Costco has agreed to take back my beloved 6 y/o set, but their current set doesn't have the parts I use the most. I'm distressed about another bowed pan experience. What caused this? I'm looking at the copper-bonded 5ply based SS set. I had the box in my cart when a woman proclaimed, "Don't buy that set! It's got the highest return rate of any cookware they have! I brought mine back with a tortilla stuck in it." So here I am, lost in the world. The thought of relearning to cook in SS doesn't excite me but having read so much here, I trust it's the way to go. We are very good cooks here, in fact my two 9 y/o's are both quite proficient at seasoned fried eggs. They also make dry heated cheese quesadillas. I suspect they'll be lost and discouraged in SS. And using more oil...dread. Maybe it won't be so, I do keep a little squeeze bottle of peanut oil (with a garlic clove tossed in) on the stove and do use it. Maybe I'll have to keep all my rice dishes, fried and sticky, secluded to my non-stick paella or dutch baby pans. Lugging out that big pan almost daily seems daunting. I'm trying to keep life simple here!
Any words of encouragement or otherwise? Should I (non)stick with HAA?
Jaye
Any words of encouragement or otherwise? Should I (non)stick with HAA?
Jaye