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Yes. Anodized aluminum (like Calphalon), stainless or stainless-lined, non-stick coatings, enamel linings, glass, ceramic and pottery (glazed or unglazed) are all non-reactive. Reactive pans are cast iron, unlined copper (used for candymaking), bare (unanodized) aluminum, and bare steel (like woks).

However, depending on how you clean it, the anodized layer on Calphalon will wear off in ten to twenty years. So, a non-reactive pan can eventually become reactive. (Although, I have some 20-year-old Calphalon commercial cookware that shows no sign of losing its anodized surface). The main rule is never to use oxidizing cleansers and that includes most automatic dishwasher detergents--you have to wash it by hand.

Calphalon stopped making the commercial hard-anodized stuff several years ago, although there's still a lot of it out there. The new "Calphalon One" stuff is all non-stick coated, now.

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i found a 26 piece evolution cookware set at a big lots store. it is non stick, has tempered glass lids, with steam holes in each one, aluminum flat construction for even heating, heat resistant,ergonomec bakelite handles. set includes: 8",10", uncovered skillets, 11" covered chicken fryer, 5 qt. covered dutch oven, 1qt & 2qt covered sauce pans.it also has a 6-piece bl. nylon utensil set & a 10-piece bl. nylon measuring cup & measuring spoon set. the outside color is grey & black. it cost just 60.00. they also had the 3qt. sauce pan, the griddle pan & the 12" skillet with lid. i havn't cooked with it yet,but if i take care of it,i think it will last well beyond what i payed for it!

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I've looked at her cookware & it very much resembles KitchenAid cookware. I've compared the 2 side by side at Sears. Which carries both brands. The type of material they use & even on down to the handles look exactly the same on both KitchenAid & Rachael Ray cookware. The only slight difference is the bright neon 70's style colors that Rachel likes to use. Such as Bright Orange, Lime Green ect.. KitchenAid probably made a deal with Rachael to manufacture her cookware & allow her to use her Name on it.

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Germany. See related links for more.

Highly unlikely that it is Germany. The quality of some components is very poor and atypical for German-made products. For a company that is so secretive about their actual address, one can assume it is likely China. Note, the bottom of the pots say "Germany", not "Made in Germany". Another clue, the manual that comes with it is written in both German and very poor English - again a sign that it is not German quality.

BTW, I think they'd like you to believe that it is German made since the price they ask for the set is outrageous. I think it is a scam. We purchased a set for Cdn$150 and have been dismayed by the quality.

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Kitchen Craft cookware is manufactured by the halcyon corporation, long known for their high quality cookware. The best place to find this cookware online at a competitive price is amazon.

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Goldsmith

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Copper cookware is the very best in terms of precision; when you adjust the heat on the stove, the metal conducts quickly and the change is almost immediate. It is also the most attractive and heavy enough (compared to aluminum) to sit solidly on the burner. That's the good part. There are basically two disadvantages: You have to quickly dry and sometimes polish a copper pot or it quickly discolors or corrodes. No other cookware needs this level of maintenance. Second, copper is very reactive with food (acidic, specifically) and is generally lined in tin or stainless steel. Tin wears away, so stick with stainless lining. The catch is that copper pots are expensive to begin with, and with a good stainless steel layer, they cost even more.

Stainless steel pans are a bit less conductive, but not in a terrible way. They are cheaper, don't need any special treatment (can go in the dishwasher, for instance) and don't react with foods at all. Bottom line: Unless for aesthetic "hanging from a pot rack" reasons, stainless is a better bet.

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For WagnerWare and GHC Magnalite and Professional, the company representative suggests the following:

First, DO NOT use a Dishwasher... Wash and Dry by Hand, Only!

Cleaning:

Bon-Ami and a Scotch-Brite to be followed by wiping the inside with Wesson Oil.

Polishing:

Flitz Metal Polish

Baked on Grease:

Carbon-Off Grease Remover

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Only if it's the enamelized kind. If the pot or skillet is colored on the outside and white on the inside it is-If it is all black it is not.

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You can order online `Aga enamel repair kit` at http://www.woodstockfires.co.uk/. The kit is specially designed for cookware, so is non-toxic once dry and is heat-resistant. They offer a few color options, hopefully you can find the right color. Hope this helps, Roland

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Do you mean the ecko prudential cookware sold in the 60s? I called the company and they sent me new handles. They are slightly different from the originals but work fine. They have a lifetime warranty and were FREE. Wonderful company!!

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Most of All-Clad's cookware is made in Canonsburg, Pennsylvania. A smaller number of pieces are made in China.

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In a clean enviroment and it has said if you do it will be blessed

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Because wood and plastic do not conduct heat as efficiently as metal does. If a pot or pan has a metal handle, the handle will get much hotter much faster than a wooden or plastic handle would.

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Glass is good because it can be formulated to withstand extreme fluctuations in temperature. For example, Pyrex ads used to show their casserole dishes going directly from the freezer to a 400 degree oven. Glass allows for even and efficient heat transfer while at the same time retaining very little heat itself. It can be made transparent so it's easier to check on your dish while it's baking. Glass is very easy to clean and doesn't easily scratch or discolor. It's non-reactive, so unlike copper or aluminum, it won't interact with acidic foods like lemon juice. **I would agree with all of the above except the part about "efficient" heat transfer. Glass is a poor conductor of heat. That's why they call it an "insulator" instead of a "conductor." I would also add that a lot of stove top pans that are made of glass (as opposed to bakeware) are made that way with the intended purpose of looking pretty. My advice would be not to use glass for top-of-stove uses. Stick with bakeware.

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Non-stick coatings are make out of various polymers that are applied to the pans when they are hot. All metals have small pores and when heated, the pores open slightly. The polymers will fill in the pores and as the pan cools, the pores close slightly and grab hold of the plastic.

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A stainless steel vessel can be put in the oven only if its handle won't be damaged by the heat. If the handle is wood or synthetic material, the wise person would't use it in the oven. There isn't a problem with the steel part of the pot or pan. And if a lid is being used, is that lid handle wood or synthetic? If it is, prudence would dictate that it would be better not to stick it in the oven. Bon appétit!

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To manufacture the stainless steel copper bottom utensils with 3% of copper deposit at the bottom of utensil & the grade of stainless steel is J -5 of 22 gauge. What would be the manufacturing cost per kg ? Shall I get the costing analysis of manufacturing process to know this process better.
What kind of stainless steel grade have to be used to get best resuts? Ravikumar

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Not if this is the plastic Rubbermaid containers that list "microwave safe" on the label. Plastic is not conventional oven safe.

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It means that it's pointless to sit aroung and wish for things (usually when someone says If______I would be so happy) The whole saying is 'If ifs and ands were pots and pans there would be no work for tinkers hands'. Tinkers are nomadic people who used to earn money by repairing worn out pots and pans.

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i'm not sure.... infact i wanna know if it can be used on direct flame and if it is dishwasher safe?

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Kitchen Craft cookware can be bought on many business websites such as cookforlife, americraftcookware, and ebay. Many of these websites offer free shipping with codes or a purchase of a specific dollar amount.

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Well, it all depends on whether the superglued section will come into contact with the food at any time. If you are going to superglue a handle to a pot, for example, it wouldn't harm the food but there are chances that it may fall off while you are carrying it.

If you wanted to be safe, you are better off not supergluing anything that will go near food or be used to prepare food.