Wow all the votes for Baccarat! My best friend has Baccarat too - I've also been consulting via email with some foodie mates.
But...DH has authorised Scanpan
We have a Scanpan roasting tray that is still in great shape and he is biased towards it because it's the only one that has stood the test of time. Mind you it's the only one that gets treated with respect because it cost a fortune to start with.
He was saying replace one pot at a time with a Scanpan, like pregagainpan suggested. But I then put my thinking cap on and Peters of Kensington have Scanpan at awesome prices which makes it within reach. No Baccarat there unfortunately...and DH is saying Scanpan, Scanpan so who am I to argue???
Thank you so much ladies, this has been interesting (and fun...I love homewares).
We have a beautifu scanpan set and I would have to say that are pretty good. They really get hot and retain their heat well. We have one copper scanpan fry pan with lid, its unbelievable I can cook a rack of lamb in it on the stove top, keeps the meat unbelievable moist.
One down fall is they are a bit of a pain to clean. I havn't kept on top of mine and most of them have black stains on the bottom, apparently I am meant to gumption it? The inside is cleans fairly easily though.
We did get a buildup of black in the corners of our Scanpan roasting pan but some lemon juice, bicarb and a Vileda teflon scourer with some elbow grease got it back like new. We'd neglected seasoning it after washing it.
Havent heard any bad press re: scanpan...im like pregpainagain....i love scanpan, have 5 pots and pans and serioulsy would not be without it.
Try TVSN too...they offer part payment options and good bundles.
ETA: I have jamie oliver huge pasta pot with drainer, my DH bougth it for me one mothers day - it cost $359 or something - ridiculous....and i find i still need oil/cooking spray to prevent from sticking.
Good luck....its great your DH is taking an interest.
I would use Telfon pans if you paid me - they are so dangerous and unnecessary - we well seasoned pan is just as non-stick and they can go in the oven! They wont degrade and wont flake off toxic chemicals into my food.
WRT to cleaning copper pans. Is the copper exposed? If you have an exposed copper pans (the pretty one lol) then dont use gumption!!
There are 2 ways to remove tough marks on copper, particularly older more blackened tarnish. First, try the Tomato Sauce Method. Yes, tomato sauce!
Spread it on the base and leave it for about 10 minutes or so, then wash off in hot water with a soft dish cloth. (dont use scourers it will compromise the surface)
The other method is how we clean them at work - the same way Escoffier's copper pans were cleaned. (gotta be good enough if they used it for his pans!! lol)
Mix together 1/4 of a cup of white vinegar and 2 tablespoons of coarse salt.
Then apply the paster to the copper using a sponge or dishcloth and then rinsed in plenty of hot water. This cleans the copper thoroughly but does not strip the patina.
If you want a brighter shine, you may wish to use a proprietary copper cleaner regularly. (like Brasso)
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