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stainless steel pans
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jwal10
Posted 1/8/2025 16:50 (#11047172 - in reply to #11047137)
Subject: RE: stainless steel pans


Western Oregon
I have always had Revereware, not copper clad but it has the thick stainless? bottom. Was my Grandmothers. Warm not hot, hot sticks, about 1/2 the heat of other pans from the start. Just enough to melt the butter, not burn it. It holds heat well, so regulate heat early and remember what works best. High liquid cooking works as normal. Also match pan to burner size, big pan to small burner needs more heat but it will stick (burn) the center of pan. Never looked for anything else. Have used copper bottom Reverware but the fry pans are hard for me to use and not stick unless I use more oil, I only use a small pat of butter....James
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