Cookware

no

stainless steel with glass lid

china of course?

In the short run accidentally eating a bit of teflon should not cause you any harm. In the long run it's better to avoid eating teflon, since it's still not clear whether it is a carcinogen or not. Plus it doesn't taste very nice.

PTFE (Not Teflon, Teflon is a Brand name) impregnated with ceramic particles to enhance durability.

Wash them using washing up liquid to clean off all the left over food, grease and oil.

Yes, they are still in business.

Yes, there are two collector's clubs for vintage Wagner Manufacturing products:

- Wagner And Griswold Society

- Griswold & Cast Iron Cookware Association (a direct link is provided below).

Yes, AISI 430 stainless steel is suitable for the production of Cookware. Moreover, if we use 430Ti grade, that will be much better for production. The cookware made out of 430 Grade, passes all teh food safety tests like LFGB etc.

yes mam who eve this is

Stainless steel cookware can be used either for gas or electronic range or on cooktop and in the oven. So yes, stainless steel cookware can be used for smooth top range.

You may be able to find individual pieces on ebay occasionally. Good luck. That was the best cookware ever. I bought a complete set for $99 in the late 70's. I still use it everyday. If they made it today it would cost a fortune. You can't find stainless of this quality anymore. It was made in Korea and Sears no longer carries it.

You can, but it will shatter when you turn on the burner! We found that out the hard way, twice - just to be sure.

I am trying to get a replacement part for my Rival electric skillett. Model #

SS 120. One of the legs brokee off of the bottom. I have tried looking for parts on my computer and have found every conseivable thing but parts. The rest of the skillett is well made but the legs are of a questionable quality. Never the less I need another leg. Please send me on.

Joyce H. Tharp

742 Renate Way

Paso Robles, California

93446

The residue may be caused from mineral deposits in your tap water. If stainless steel or metal pans (not non-stick), then you can try to remove by soaking in a vinegar and purified water solution and scrubbing with steel wool. If this doesn't work, you can try an industrial cleaner designed for removing rust, lime, and calcium. Be sure to rinse very thoroughly before cooking food in the pot or pan again.

If pots and pans are coated with a non-stick surface, then you definitely don't want to use steel wool to remove it since it will remove the non-stick surface along with any residue. The non-stick surface itself may enable the deposits to be removed with a scrubber designed for non-stick surfaces. Try scubbing it off first with the appropriate cleaning pad in an area along the side of the pot or pan using only light pressure. Only you will be able to determine if the pressure needed to remove the deposits is 'safe' enough to try it on the bottom, or the remaining cooking surface.

try foodnetwork.com, they have plenty of stuff

From Wikipedea; Anodizing

"Anodizing is an electrolytic passivation process used to increase the thickness of the natural oxide layer on the surface of metal parts. The process is called "anodizing" because the part to be treated forms the anode electrode of an electrical circuit. Anodizing increases corrosion resistance and wear resistance, and provides better adhesion for paint primers and glues than bare metal".

Pots and Pans are an online discount cookware retailer based in Callander, Scotland. They stock a wide variety of cookware / kitchenware brands including Le Creuset, Jamie Oliver and Global Knives.

milano

Yes it does. As a matter of fact, you may use an iron skillet to obtain a daily dose of Iron Or Fe by scrambling your morning eggs in this. Also, it depends on the hardness of the metal, what its' Rockwell hardness is. The harder the metal, the closer the atoms are to each other. Therefore, when you apply heat to softer metals, of course you are going tolose some of the excited atoms in the metal into the food. This is basic chemistry. My husband is a metalurgist and he claims that copper can be really awful when mining it or welding, soldering etc. so I would like to sta away from that...even tho the food is supposed to be cooked more evenly because the heat is distributed all over the surface of the copper. A very good conductor of electricity and heat. The best pots I have ever owned were from my Great Aunt Paula Helff-Weber who probably got them from Germany, which is where I got all kinds of medical and cutting tools from. These pans had iron bottoms surrounded by a very high grade stainless, with the old hard black plactic handle that could withstand nuclear holocaust. These pans are excellent and my Aunt should know, she was an aristocrat in Germany, became a cook for millionaires here, made a mint, opened a German deli in New York City and became millionaires. Their food was the best in the city for deli's. She got hit by the dpression in Germany, and then again in '29 in our country, and she and my uncle worked their way back to being millionaires again. But, they worked about 18 hours each and every day except for Sunday for Catholic church. History lesson done. Always spend that extra 20 or 30 dollars to get the better brand that has proven to last and keep working. Not much these days do, so you have to learn from the experts.

I believe it is made by a Canadian company called smart foundry

Give it light rub over with cooking oil after washing.

It's one of the junkiest sets I have ever seen. Maybe ok for a college student living on a tight budget, but really, you get what you pay for. You're better off buying one or two nice open stock pieces for the same price.