Chicken breast with olive garden herb & garlic seasoning

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[–]Node 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (3 children)

Have you had that rivet problem with other skillets or pans? Might just be that mfg or brand. I currently have 13 actual skillets (wtf face) and have never had a rivet issue on any cookware. Not even cleaning problems.

Oh wait, that cast iron skillet makes 14. Jeeze... The thing is, the highest heat I use on my induction stovetop is about 3-4/9. But roughly the same temps on the previous electric coil stove. I tried using the cast iron on the coil stove, but it takes forever to heat up, and seems terribly inefficient for occasionally cooking stuff on low temps. Also sticks. Now, of course, it would destroy my stovetop.

Note that around 5 or 6 of those skillets are the old style toxic non-stick I stopped using years ago, and just haven't thrown out yet. "What if I need to heat/cook some non-food stuff?"

I care less about a skillet lasting a lifetime than I do about the ease and efficiency of the cooking experience. (Those toxic non-sticks should be thrown out when they start showing signs of wear.) But I'm also pretty happy to get that without having to use the toxic coatings.

[–][deleted] 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (2 children)

The problem is specifically with the smaller pot (4c maybe) but that's the one I use by far the most. I assume the corrosion will eventually happen to all the rest. I ended up with 2 sets of cuisinart cookware and it's almost back down to one set. For all the money those cost I could have gotten a couple of these indestructible things that'll outlive me. There's probably something like this but more cost effective I'm sure.

I have more cookware than I can use already though. Too many knives too. I do love my Mercer Renaissance, it's a $40 clone of the Wusthof Ikon Classic.

"What if I need to heat/cook some non-food stuff?"

Like making candles, soap, or fire starter logs.

I care less about a skillet lasting a lifetime than I do about the ease and efficiency of the cooking experience. (Those toxic non-sticks should be thrown out when they start showing signs of wear.) But I'm also pretty happy to get that without having to use the toxic coatings.

I can't remember if I mentioned it, but I keep a tfal non stick pan for eggs. It's important but I just expect to replace that every few years as necessary so, I wouldn't spend a lot on nonstick. Something like this would be the only reason to spend a lot.

[–]Node 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2?th=1

This pan? People seem to like it.

I have a set of those Wusthof knives, but after a few bit the dust or disappeared, I got a set of Chinese knockoffs for 1/3 the price, and they've done everything I've asked of them.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Yeah, that looks like it although they were $30 at Walmart when I bought mine. I had to replace some "orgreenic" non stick pans I was given that didn't stay nonstick very long so I did some research and ended up with tfal. So far no problems whatsoever and we've had it at least a couple years now. I baby the hell out of it though.

I had no idea that spot in the middle was anything but decorative! Thanks Node. Gonna see how that works next time I use it.

Wusthof's big thing going for it over its competitors, is they have a lifetime warranty. I can see how that might possibly be a good deal for professional cooks.

I have a couple cheap Chinese vegetable cleavers. I absolutely love them.