Recent content by Real1shep

My pans were not "cheap". They are the Zwilling J.A.Henckels set I bought from Macy's. There's nothing for the consumer about different grades of ceramic hardness in pans. They say about the same for care;use only plastic rated utensils, clean with vinegar and baking soda, do not use at high...

I'm glad they worked out for you....that set. I've only used plastic as well and have scratches. That was my point; I thought ceramic would be hard, not soft. And I certainly didn't get the 'memo' that you can't use these pans above medium heat without ill effect. The only way I dare clean...

No steel knife will hold an edge forever. I would wager that you've gotten use to a progressively duller blade. It's only the hardness of the steel that keeps an edge longest. Too hard and they'd break like glass if you dropped them or tried to flex the blade. Too soft and you're always...

I collect working knives as a hobby. At one point I reached my saturation level and I don't buy anymore. However, I have over 60yrs of using knives for work. Same principles apply to kitchen knives except they use a different cutting blade angle over an all purpose working knife. However, I...

I've not had that same experience. My microwave heats up plastic and anything else I put in there including dishes. Always best to check if it's 'microwave compatible' but with the inclusion of everything being made in China, I'm not so sure that them saying it's "safe" means anything. I try...

I agree with that....back in the day, I would season anything I cooked on with Cisco. But I've gotten completely away from that and use olive oil. Though.....as I transition back to CI, I don't think just seasoning a pan with Crisco will harden your arteries significantly....lol. If that works...

Yeah, it's moot for me at this point except for the $$ investment. I really have a decent stable of assorted CI stuff and they need to be used. It's predictable every time and no real caveats on its use. CI has feed countless millions of people and even the original cookware endures to this...

Following the video I linked to....he shows with the use of a power tool how to take the roughness out of CI. I agree though it's never been a problem as far as cooking is concerned. Kevin

Yeah, I didn't mention CI because I only have one usable pan at present that lives in the oven when I'm not using it. However, I have a full set and stock pot/Dutch oven etc. I even have a tiny little skillet I found under a house one time....lol. If I go back to CI, I don't want to be...

Ask and ye shall receive: https://www.youtube.com/watch?v=j6Tz3HnnCFs

I would be happy to provide the link, but I think honestly, he's the only African American gentleman on YouTube with this process. My main computer was confiscated, so I'm on a borrowed one. I'll see what I can do. Kevin

These are coated ceramic onto very thick, durable stainless...they are heavier than the traditionally coated non-stick pans. Kevin

Yeah, I was grossly misinformed all around. I Googled for everything I could find about those pans....wasn't much. I think Macy's still sells them in some stores....someone does as they are still being made. Too expensive to just throw out....probably keep using them. However, in my stash...

That's what I was trying to get away from.....had a set of those and thought by buying the expensive German ceramic skillets, I was going to the next level. After having started with CI, I don't really ascribe to the throwaway/recycle mentality of non-stick pans. All these non-stick pans...

That's why I said to WATCH his vid. You start over(and that goes for new skillets as well). Then he has a section on oiling and maintenance after cooking. If you think your seasoning efforts are perfect....just skip to his maintenance section. Kevin