If you want something else where the “packaging has been damaged but the merchandise is still in NEW condition”, except much cheaper, I am selling myself for half the price.
No shipping, curbside pickup only.
@phendrick@robson The hope is that when Pitney Bowes leaves it in a semi trailer for a few weeks at a truck stop somewhere near Akron, Ohio, the damaged pots and cardboard will have time to heal so they will be fully recovered by the time they eventually get to your house in September.
Nah, have cheap stainless pots and pans from Spain back when Spain was the China in the early 80s. Got them for like $5.00 a pot at the new Dollar General. They have these ugly aluminum heat diffusers bonded to the bottoms and the stainless is really thick like you can’t dent these things. And the Plastic handles are massive and have been etched by the TSP in dishwasher soap. But they still look like new, work great on an electric range, and we eat out most nights anyway because we are both too lazy to cook. But we’ve got a kitchen of really great crap for the care giver to use when the time comes.
Model: 64-13-1UM (the UM stands for
Ultra-Masterchef; the numbers are just
The “64” denotes 1964, the birth year of Gregg Wallace, co-host of the UK version of MasterChef.
The “13” represents the MasterChef competition’s cutthroat spirit, inspired by the mealtime betrayal of Jesus Christ by Judas Iscariot, the 13th person seated at the Last Supper. (Or the number of pieces in the cookware set, I suppose.)
The “1” serves as an all-important reminder: in the end, there can be only one MasterChef.
“Our second chef, Curtis Garrison, is your roommate who does the dishes once every six months. He’ll be cooking using whatever he can find that’s currently clean.”
C’mon, meh. Everyone knows that real chefs use cookware that hasn’t been cleaned in months. “Salmonella” begins with Salmon, doesn’t it? And who doesn’t like Salmon? The “ella” part means vanilla…so its Salmon a la vanilla.
Let your Cuisinart® Contour Hard Anodized Cookware
cool before cleaning. The reinforced nonstick system
and the smooth exterior ensure easy cleaning. Cookware
should be washed by hand with hot, sudsy water and a
sponge or soft dishcloth. Do not use steel wool or other
metal or abrasive pads that can scratch your cookware.
After washing, rinse thoroughly and dry immediately to
Cookware’s flawless finish. Do not put
in the dishwasher, since harsh detergents will harm
This deal could cause pan-demonium, so you had better hang on to your pan-tyhose, because pan-icky people everyone (except in Pan-ama and the pan-handle of Florida) will suddenly start making pan-cakes in their pan-talones, which will surely result in pan-createctomies galore.
I got these a few weeks back. They perform very well on my glass cooktop. My last place had a gas range so it didn’t matter as much if the bottoms weren’t flat, but it became clear when I moved here I needed new pans. Previous roommates had warped most of my cookware.
@whomeyesu Induction rated just means its made of a magnetic metal. That rules out glass, copper, some blends of stainless steel, and of course aluminum, which is what all the cheap cookware is made of. That said the Tramontica stuff is usually 3-ply stainless which is pretty good.
@whomeyesu I would agree that “Induction” capability does not necessarily mean good quality. However, it will generally be heavier, since it must necessarily have ferrous metal (I think that’s the term) in the base. These are often done by a cladding technique, either just as a flat base, or in some cases wrapped up around the sides. This tends to be more costly to manufacture. So yes, I suppose it’s a fair assumption that an Induction-ready pot will often be better quality than an all-aluminum one. But it doesn’t mean there aren’t also very well-made pots that are not Induction-ready. And some Induction-ready pots may still be crap.
@Beverley1746 Perfluorooctanoic acid (PFOA) (conjugate base perfluorooctanoate)—also known as C8—is a perfluorinated carboxylic acid produced and used worldwide as an industrial surfactant in chemical processes and as a material feedstock, and is a health concern and subject to regulatory action and voluntary industrial phase-outs.