Help! New SS Cuisinart compared to old Revere ware
I had stainless steel, copper bottomed but relatively inexpensive Revere ware for 20-plus years. Loved it. You can scrub it with a Brillo pad, wash it in the dishwasher, etc. and it still looks good after all those years. Then I lost it in a divorce. I still have my mother's Revere ware, which is now 56 years old. It looks almost as good, but two handles were missing, so I went out in search of new set. I bought the 13 piece Cuisinart stainless steel with aluminum disc in the bottom, clad outside in stainless steel. (I forget the exact name - I already returned it.) Boiled shrimp in one pan the first week and it got black marks in the bottom, which could not be removed by soaking, using a yellow/green rough side sponge, or even a Brillo pad. Utensils also scratched other pans. I don't understand why my 54 year old stainless steel is in better shape. I don't want cookware that I can't use high heat on, can't scrub with a Brillo pad, and can't put in the dishwasher (some forum messages have said don't put it in the dishwasher. That's crazy talk! Was it just the Cuisinart brand, or is this true of all stainless steel, and I just have to accept it? Or, drive to Dallas to the outlet mall, the only place to get Revere ware?