Cookware

It depends mainly on the manufacturer. Revereware copper bottom pots and pans have a thin layer of copper inlay. Other manufacturers have a thick plate of copper built into them of 1/16" to 1/8". And of course some have no copper at all.

I have been cooking in Amway Queen for over 30 years. It's great! To get things started, always make sure there is liquid in the pan, either oil or water. Once it gets going, reduce the heat all the way to simmer or just over simmer, put in the food and put on the lid. For veggies, only use a couple of tablespoons of water, some salt and put in the veggies as soon as the water starts to boil, cover and leave it alone for 4-5 minutes. The lid will form an airtight seal and actually steam the food. This works a lot better on a gas stove that you can turn way down, almost off. Electric stoves are just to hot, even on the their lowest setting to maximize the efficiency of these pans. Unfortunately, if you boil it dry, it is possible to destroy the pan (I'm speaking from experience, here!). The pan is two layers of stainless steel, with a center layer of copper, which makes for incredible heat transfer and efficiency. If you overheat it, you can delaminate the layers and end up with a 'bubble' on the bottom of the pan, which makes it fairly useless. These pans are in a different class altogether from traditional cookware and should be treated well. As noted above, we've had ours for 33 years and they are going strong!

Well, there are many differences. Stainless steel sticks alot but nonstick works, non-sticks, stainless steal works, sticks. Nonstick would be better.

Place the pot on a flat surface and try to determine where the divot is that is causing the uneven surface. Turn the pot over and use a rubber mallet to form the bottom to the original. Or just get some better pots and pans.

No

Vollrath owns Lo Heet now.

Use a casserole dish

No, Thailand.

The danger in using cast iron cookware on a smooth, glass top electric stove is that the cast iron may cause the glass surface to crack. However, plenty of people have reported that they've used their cast iron cookware on glass top stoves with no issues.

Guardian Service was all aluminum cookware, not steel.

Yes. This means that whatever you are cooking does not stick to the cookware.

To clean Calphalon cookware, first allow it to cool completely. For everyday cleaning, use warm soapy water and a soft sponge or cloth; avoid abrasive cleaners to prevent scratching the surface. For tough stains or stuck-on food, soak the cookware in warm soapy water for a while before scrubbing gently. Always dry thoroughly after washing to prevent water spots.

mabey that's how thin the edge of the blade is, .6 millimeters and stainless steel is electronically treated in acids to reveal a nice finish that doesnt have any pits or bumps

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!

Yes, they made a very durable efficient line of pots & pans that were purchased in the '60's & 70's. We have what is left of what was a wedding gift from1966.

This set is made in china with very poor metallurgy (type 200 Stainless steels). So you get the very cheap stainless steel which will start rotting (oxidation) on first use and you start seeing permanent black dot (black rust).

Most real copper pots/pans will have a copper bottom. It will be a different color than the rest of the pot.