bits and bobs: A random assortment of things; small remaining pieces and things
Are you an ear muff person? I’m thinking about becoming one now that my mother gave me the pair of the super soft UGG muffs that have been sitting unused in her closet for the past few years. My mother has been bit by the de-cluttering bug and I ended up going home with a bunch of stuff that I probably don’t need, but hey, we’ll see. And in case you are wondering, NO I did not go home with a scarf. 😉 
I am in love with these “garden shoes” from the Sundance catalog. I won’t buy them of course, and at $178, I don’t know anyone who would consider them garden shoes {but probably the same type of person who buys fancy garden boots and keeps them on a shelf in their closet because they don’t actually use them for gardening because they are afraid they’ll get them dirty}. But I love them. And I think they would look lovely with fitted dark denim jeans {and not the boot cut ones I love}. Who knows, maybe I’ll get back to my preppy roots once we move.
If I do, you can start calling me Muffy instead of Mavis and maybe we can meet up for tennis.
A guy was walking past me and I just had to take a picture of his boxed water. Have YOU tried boxed water? Is it really better? I suppose if they can bottle water in plastic, why not boxes?
Guess the price of this one piece of polka dot paper {that once wrapped and unwrapped will end up in the garbage}.
$6.25. But wait…. If you you can get 2 sheets of paper {that will end of up in trash} for just $9.38 because it’s on sale right now at the Paper Source for buy one get one for 50% off. What a bargain. Clearly, I’m the one in the minority here because the store was filled with hundreds of different single sheets of paper for sale and people were gobbling them up. I don’t get it.
I also don’t understand why someone would pay $12.95 for 3 rolls of printed tape. $20 just to wrap a gift? Um no. Chalk this up to reason #552 why I could never be one of those pumpkin spice latte women. I just don’t get excited about fancy paper and tape.
New cookware. I need your advice.
Over the past 20 years, I’ve only used 2 kinds of cookware. Our set of Le Crueset enameled cast iron cookware {my parents gifted us over the period of many years} and whatever hard anodized nonstick cookware set Costco happen to be selling over the past 20 years {we’ve gone through 2 sets}. But the new house comes with one of those fancy induction cook-tops and well, I fear my heavy cast iron pots might scratch or crack the cook top because they are so heavy and sometimes hard to maneuver.
Word on the street is, induction cookware must be made of a magnetic-based material like stainless steel {cast iron would work well too, but I’m afraid I’m going to drop it on to the stove top}. But so far I totally suck at cooking with stainless steel. I’ve been using a stainless steel pan here at the apartment for the past couple of weeks and everything I try to cook in it sticks to the pan {and this is with using ample amounts of butter or olive oil}.
So my question to you is…. Are there any tricks to cooking with stainless steel? Because obviously I’m doing something wrong. Or maybe you have an induction cook-top and you have a set of pans you can recommend? I think I’m ready for a new set of everyday pots, but I just don’t know what to buy. Or maybe, I should just take my chances with the heavy cast iron. What do you think?
Tuesday, it’s here. Let’s do this!
~Mavis
Diana says
Use the cast iron. The induction tops can handle it.
Julie says
FYI, true stainless Steele is NOT magnetic.
Srj says
Heat your pan before adding oils and it should not stick
Carolyn says
Hi Mavis,
The paper is used for lots of things – quilling, origami, scrapbooking, decoupage, etc.
Sheila says
With stainless steel pans, you don’t need to cook that high. I rarely put the heat higher than a 5 from 1-10. Those pans look like you cooked too high. Just like with cast iron, let them heat up first before you add any food.
Gina says
I agree. I never cook on high. Only need medium. Sometimes I put on high to heat pan and then turn it to medium. With eggs, turn of burner before you think they’re done. Residual heat will cook them the rest of the way. I like cocnut oil, avacodo, or olive. Can even mix with butter.
Did you know Costco pans have a lifetime warranty?
Kristen Finnemore says
Always remember: hot pan cold oil. Let the stainless warm up first ( medium heat to high depending upon application) then put your oil in, then the food! I’ve been cooking w SS for years. You’ll get the hang of it. Cast iron will work fine too.
suzanne says
Make a pan gravy (water works) and scrape your stainless down with with your cooking utensil when your finished cooking. You may have to turn the heat up to clean it. Works really well for me. I don’t cook eggs in stainless though.
Susan S. says
Hi Mavis! I was scared of cooking stainless steel for years… Then I heard that if you heat up your pan first, then add the oil/butter, and then your ingredients right away, it won’t stick! So, just remember hot pan + cold oil = food won’t stick. Also, if there are some bits sticking at the end, just put some cold water in the hot pan, and it’ll scrub right off. If you let the pan cool down, it’s a lot harder to get the mess off.
Thanks for all your wonderful posts, and good luck with the Stainless Steel!
Warmly, Susan
Erica says
I second the comments about using water to scrape up the bits in the pan while it’s still hot. Also, if you give the food time to sear before flipping/turning it, it will release naturally.
Gina says
Yes. Scrape pan while hot with metal pancake turner and water. Everything comes off.
Barb says
Make sure to get the pan hot first, before you add any oil. Hot pan, cold oil–food won’t stick. And if it’s meat, make sure to not move it until it’s ready–if you put the meat in and try to move it around after a few seconds, it’s going to stick, no matter what you do, but if you wait a couple of minutes until the surface has seared a bit, it will release easily.
Carrie says
I had an induction top at my last house. I used a big enameled cast iron dutch oven all the time and used my water bath canner for many years without any issues. I still use Calphalon’s hard anodized pots and pans that I also used back then. I have a gas range now and love it! The best part is when the power goes out I can still cook!
I’ve been thinking about adding a stainless steel pan to my tools. These tips are very helpful! Thanks!
chris says
I also would suggest to keep using the enameled cast iron, plus you have a lifetime warranty from creuset or staub! If you do switch to stainless, you will have to use much more oil to keep things from sticking. Carbon steel would also work if you want a lighter pan but you need to season it and keep it seasoned. Non-stick would also obviously work but you generally need to replace every three years or so. There are going to be minor scratches from any pan use you use on the induction over the course of normal use. And if you end up not liking the induction, try selling it used and get the cooktop you want 😉
Jaynie says
I agree the Le Crueset wont hurt the cooktop.
I always thought you had to use a more oil in stainless steel pans also, then I took a cooking class with a French Chef and she said all you need to do is coat the bottom of the pan and she was right. I have no problems any more it has more to do with the heat level of the pan and when you move the food. Like everyone has said hot pan + cold oil and don’t move the food to soon and don’t cook at to high a temperature. Most things do good on medium to medium low and not high.
It also has to do with your cookware. Really cheap cookware will not cook as good as mid to good range cookware.
Ellen says
Host a Townecraft cookware party! It will give you a chance to observe how to use it properly, and see if you like it. We bought ours about 35 years ago, and will never need another. Comes, or did come, with a lifetime replacement guarantee! Have had a little trouble getting the handles that have been damaged replaced, but if I am willing to make a big stink, that will happen. Not willing yet….Ha!
Karin Carson says
Stainless steel cooking 101, ALWAYS heat pan before you add anything to it even oil/butter , heat first then add oil and it won’t stick . Take a magnet with you when shopping for pots if it sticks will work. I have glass top stove and use my cast iron, le cruset pans and my All American pressure canner and it has stood up with no issues and been doing this for years .
OregonGuest says
No advice on the cookware, but advice on the stove? Pray it blows up so you’re forced to get a new one. I’ve had one of those expensive down-draft induction stoves for a long while now (just HAD to have it when we remodeled our kitchen ages ago — really wish we had chosen something else, because my dislike for this stove is epic) — you’ll probably find canning a little challenging on it.
jess says
Boxed water… I bought it once when my store was shifting shelves and it was like a 75% discount… and it tastes like… water… so nothing fancier than the bottled water I snag at Aldi… I usually just use a refillable bottle from home but keep the bottled on hand.. and the plastic bottles fit better in my cup holders than a square box
UpstateNYer says
I started out using my mothers 40 year old Revereware and have since bought additional pieces. I would not try anything else. But I do long for Le Crusette in blue!
Secondly, I imagine crafters that scrapbook use a lot of that paper and ribbon. And those that make doll houses.
I get your point though. It was never my idea of a fun craft.
And lastly, as an upstate NY’er – hang on to those earmuffs! You will need them at your new home. As cold as you are, you might even decide to wear them in the house during the winter months. LOL …
Martine Hamilton says
I was told never to cook with Aluminium pots and pans as it does terrible things to your brain!! Apart from that I don’t tend to buy non stick either as it inevitably comes off when I don’t use the plastic spatula etc you’re supposed to use. Personally, I’d stick with your cast iron, in my experience the glass top stoves are pretty tough. Have fun experimenting 😀
Wendy L says
I have a electric coil GE stove. I have been told by salesmen not to change to smooth top stove if I wish to use a canner. I now use steam canner instead of pressure cooker but will not switch stoves because of the weight.
Carol says
There are canners that can be used on glass topped stoves. It took some research, but they are out there. Get a stainless steel canner with a flat bottom. (The granite ware canners have “corrugated” bottoms.) Mine is a 20 qt. Endurance.
Deb K says
Mavis, when I turn the heat down and stir the food more ( time consuming☹️ ) there is less burned food. Don’t know if that helps, but either way, good luck on your trip and at your new home.
Also, if someone buys something from your Etsy store now, are you shipping it out now or after your move? Inquiring minds want to know. 🙂
Mavis Butterfield says
Shipping now until Wednesday the 14th. 🙂
Deb K says
Thanks.
Carrie says
I use wasi tape for my journalling But I wait until it’s on clearance for a $1 a roll.
Kaia says
I say stick with the cast iron! My mom has an induction cook top and cast iron is used many times a day! Wish I had that set!
Heather says
I hope you find the right solution for your pots and pans. I had gas run and bought a large gas range. I wouldn’t want to be without my cast iron or Le cruset. I started purchasing good cookware for my daughter. Cooking is more enjoyable when you have the correct utensils and pans. Enjoy your move…hope the weather cooperates.
Lolly says
We do gas, too. I love it. Also, when/if the power goes out, I can STILL COOK! yeehaw for hot coffee on days without power. (Funny enough, we now live on the same electric line as our power co, so our power is the first one on! So I’ve not had many chances to cook without power, lol!)
Lunch Lady says
Cast iron all the way. Cooks evenly and you get an upper body workout too! I agree with everyone else for sticky food warm pan, cold oil. I’ll be interested to hear how the canning goes on that flat cooktop. Good Luck!
Leslie says
I am so excited to recommend Calphalon Premier space saving stainless steel cookware. I have a few of the pots to compliment my cast iron pans. And I love them. Heavier than I thought they would be- I thought they would feel a little flimsy, but they are solid. And I LOVE the lids. 10/10 recommend. I have ordered them individually from Bed Bath and Beyond using the coupons and old gift cards.
Teri says
I can’t cook with stainless either! No matter how much oil, how low the temp, what recipe I am fixing, nothing helps with the sticking. I love cast iron enamel! It is heavy though. Good luck and please let us know how you like the cooktop. Maybe you will hate it and replace it with a gas stove and use your cast iron!!
Angela D. says
My thought on the “garden shoes” is that they are meant for a “fine gentleman to wear whilst strolling through the garden” not to actually wear while gardening. That is why a “fine gentleman” hires a Gardener.
debbie in alaska says
my thoughts too
Helen in Meridian says
I thought they would look great with your vanilla slacks next time you are back at Monticello going thru the garden. They look really cool without mud.
Teresa says
I say wait until you get there and try out your pans to see how they perform. I use stainless steel All-Clad and 42 year old Revereware in addition to Le Creuset. We have a gas cooktop in our home and induction in our beach home; same mixture of pans and good results on both cooktops. p.s. Your mom has excellent taste.
Mavis Butterfield says
I LOVE the Revereware pans!!
Rita says
Aren’t they stainless steel with copper bottoms? Does your food stick to those Mavis?
Torry says
I have two sets of Revere ware: one set is stainless steel, no copper bottoms (got those when I got married in 1971), the other set is copper bottomed stainless steel (got those from Macy’s when we lived in NY, 1973). Also, at one point, they made one where the copper was between two stainless steel layers. So you don’t see the copper, but it is there.
I have bought some pieces at estate sales and thrift stores, because the newer stuff isn’t as heavy and I like heavy. I think it heats and cooks better.
Tracie@SomewhatAwry.com says
I agree about the All-Clad. There is a major difference between it and any of the knockoffs of which I have many. I found an All-Clad saucepan on vacation at a thrift store for $6 and shipped it home to myself from the local post office and it was the best idea ever. I wanted to put it in my carryon, but was afraid they would confiscate it as a weapon! It is awesome. It takes very little butter or oil with eggs and they ALWAYS slide out of the pan. Good luck on your trip! P. S. I use my heavy cast iron too with no issues.
Laura S says
Stick with the cast iron, Le Crueset is the best of the enamel ware, I wouldn’t dream of switching.
If the picture is the garden shoes, those are AWESOME and I would love to have a pair. I agree, garden shoes at that price point would be for upscale people to walk through the garden, not actual gardening.
Sherry says
I guess boxed water is better..for the environment. Can’t see how it’s different otherwise.
As someone else said, hang on to those earmuffs, you will be happy you did!
Susan Webster says
Mavis/Muffy, I’ve seen Decorator’s use those beautiful imported papers for framed art work! It’s gorgeous and used for those purposes all of a sudden became a great deal!
Susan
Lolly says
Gah, as cold as you always are, I cannot understand you hating scarves so much! With all your worries of scarves…wear a cowl for heaven’s sake!!! Oh my, they add sooo much warmth!!!! Lol, you’re gonna need that warmth next winter!!!!
Lolly says
Btw, I am joking with you, and not grouchy, lol! But, cowls and scarves can make you toasty in a heartbeat!!!
Mavis Butterfield says
I had to google cowl. 😉 I wouldn’t like that either. Ha! What if I need to turn left, or right? Wouldn’t it block my vision? Yes, yes it would.
Marybeth says
I have 4 cast-iron pans. I love them! I use them all the time on my induction stove. I got it 4 years ago. I wouldn’t drop it on the stove but then again I wouldn’t suggest dropping cast iron on your toes either. I would give up the stove before the pans.
Karen says
I use a variety of pans: a large cast iron skillet, a 7 qt Le Creuset French oven, 2 All-Clad pots, old light weight Reverware stainless steel (for boiling pots of water, or stock), my late mother’s fabulous heavy stainless steel Farberware skillet (awesome for omelets) and Scanpan for non-stick. Scanpan has several levels of quality, including a line which will work on induction cooktops. I use a gas cooktop, so I don’t know if all of these pans would work on an induction cooktop, and I’m happy to hear the Le Creuset does work!
Claudia says
The paper source paper can be used for beautiful inexpensive art work. And if you get tired of it you can replace it for very little $
Chris says
I have induction and a set of all-clad cookware. I love my induction cooktop – it’s so quick! The pans are super easy to clean with a stainless steel scrub. I can’t imagine going back.
Chris M says
I agree with the recommendation to heat the stainless steel pans before you add the oil and then the food. it makes a huge difference. I switched from cast iron to stainless steel because the arthritis in my wrists has gotten so bad, I simply can’t lift the cast iron skillets any more. But, I had a huge problem with the sticking in the beginning when using the stainless steel. I search online and finally found a tutorial that described just how long you have to heat the pan until a drop of water immediately sizzles and evaporates. I discovered for my medium-sized pan, that took 2 minutes and 30 seconds on high with a gas range. Now, I set the timer. Once the oil goes in, I reduce the temperature and carefully put the food in. The pan is hot! The oil is hot! You don’t want any water on the items or you will get super spattering. That, plus using Bar Keeper’s Friend to make sure the bottom of the pan is spit-spot clean has done the trick!!! I love my stainless steel pans now and they are much easier for me to maneuver.
Candy C. says
I thought you were moving to the opposite side of the states..the North east? You might change your tune about wearing a scarf when a Nor’easter hits.
Veronica says
I’ve heard BAD things about canning on an induction stove!!! I used one in an AirBnB for 2 months and HATED every minute of it! It would turn off while I was cooking!!! Ruined so many pots of rice! I will never buy one!
Carrie says
I used a waterbath canner on a glass top for 5 years. Never any issues.
AlysonRR says
The pans probably weren’t good enough conductors of the magnetic energy – they have to be strongly magnetic to work, otherwise the burner won’t keep working.
mary says
You will want those ear muffs in NE when it is still nippy outside!
Vanessa says
I was afraid for a long time to use cast iron on our smooth top stove. I was over thinking it. I finally started using a cast iron skillet a few years ago and it is FINE. I hemmed and hawed over nothing. No cracks or breaks of the glass cook top yet. And I am rough with it. Hope that helps!
Pam Kaufman says
I have used the same stainless steel pans for years (Wolfgang Puck from Sam’s Club). For me sticking has never been a problem, but my husband hates them and says everything sticks. I believe heat is the issue. He tends to cook with a higher heat than I do. Mine also have a thicker bottom that helps distribute heat better.
Margery says
I have the same, mine are 16 years old and going strong.
Rosaleen says
Hey, Mavis!
I’m in the try wht you have camp. If none of the suggestions work for you, consider buying a cheap silicone frying pan liner. I like mine do much that I travel with it and have gifted a few to friends. Mine came from zn on mine site in China, buyincoins.com. I also see some on eBay, my favorite site after Amazon. Look at https://www.ebay.com/itm/Frying-Pan-Liner-Non-Stick-Liner-For-Frying-Pan-Fry-Bacon-Eggs-Kitchen-Tool-Set/132123730299?hash=item1ec330217b:m:mBS5BXqjb3AXp132ZOWutFg.
Best of luck with your move. It appears you will be close to us, between Boston and Worcester. If I had my druthers, I’d be moving OUT of snow country.
Brianna says
In regards to the boxed water, it seems better for the environment than a plastic bottle. It reminds me of a milk carton and somewhat inconvenient to just take a few sips and put it down because of folding the spout back together to close it.
The gardening shoes look like a casual shoe for a guy to wear to work. Kind of a combination between Rockport’s dress shoes and a clog. Definitely not my style, but my mother would adore them.
I have been in so many rentals over the years and used so many different types of stoves with my cookware. Test the cookware out on your stove if you like the stove because each stove-cookware performance is different. I have Belgique Gourmet copper and stainless cookware from Macy’s and it isn’t my cookware that I have issues with, it is the stove not allowing my cookware to perform its best. I have also managed to shatter a glass cooktop range. I was water bath canning quart jars and it was just too much for the stove. I have a gas range now and it goes with my cookware like peanut butter and jelly.
Marcia says
Get rid of the stove!
I have a friend with an 80s version, hates it.
My MIL’s boyfriend wanted to get her one (when she already had a perfectly fine stove), and she talked him out of it. WHY ON EARTH would anyone have a stove where you can’t use every kind of pan on it??
I’m a stove snob though. Gas only!
Katrina says
The Frugal Gourmet always said, “Hot pan, cold oil, food won’t stick.” Have followed his advice for over 35 years and he was correct.
Jen says
I use a pretty cheap set of stainless steel steel pans and you just have to keep the heat at medium. 4 on my gas stove. Higher than 4 causes scorching but that’s easily scrubbed off with a sponge.
Carole says
All Clad is hands down the king of stainless steel cookware. I love it. I use all clad, cast iron and Le Creuset for all my cooking. Great warranties and true workhorses in the kitchen. Money well spent.
Betsy in MN says
I agree. I got a set of All Clad, stainless steel with brushed aluminum, when I got married 20 years ago. They are the same as day one.(But you must get the pans made in the USA.)
I also have 2 Timberlodge cast iron skillets – a 6 inch pan for eggs and a 12 inch skillet the works great for deep dish pizza!
My flame orange enameled dutch oven is a vintage Descoware. I purchased it off eBay 10 years ago and it has a permanent place on my stove. I purchased it because it was Julia Child’s favorite! 🙂
Marianne Lewis says
All Clad. Seriously expensive, heavy duty and your grandchildren will inherit it. When we kitted out the commercial kitchen of our restaurant, this is what we purchased. I acquired a set for the house at the same time. 20 years later, the set at the house looks almost brand new – functions better than any other brand I’ve ever used. The restaurant set looks and cooks amazingly well – you’d never know it’s been through 20 years of use and abuse.
So, All Clad.
Heather says
If a magnet will stick to the pan then it will work on the induction stove.
Don’t can on a glass top stove (induction or other). I did a lot of research before I decided to buy a camping two burner stove to use outside for canning.
If the weight doesn’t crack the glass top then you run the risk of the burner turning off since it got too hot. Also, you can’t use a pan that is bigger than the burner size (my canner would be too big).
Amy says
Yes to ear muffs!!! Sometimes it is too warm to wear a toque or you’re working hard at -10 Cel / 14 F and need to take off your toque ’cause your head is sweating. That’s when ear muffs come in and save the day! Your ears stay warm, no slight breeze is blowing into your ears, and you don’t get chilled.
Or maybe you don’t want to wreck your hairdo.
Anyways, ear muffs have their place 🙂
And buying water in a box is still as silly as buying it in a bottle, save your money (and the environment!!) and get it from your tap. Just because a box vs. a bottle may be better for the environment doesn’t mean that both are not silly ideas.
Peggy says
I think I might sell the stove and buy one that will work without worry with your cast iron, or if not, I would try the cast iron. 🙂
Amy says
First let me say I am NOT a chef. In general, you use stainless when you actually want food to stick, as in browning etc, when you want a fond. So it’s great for meats and searing. Stainless is not going to work well when you need nonstick. So it won’t work well for scrambled eggs, grilled cheese, fried potatoes or any other application that you need an easy release. Le Crueset is your best bet, because it almost functions as a true non stick cast iron. And I think your cook top will be fine. I have a glass top and it’s been virtual beaten with pots and pans and it’s good as new!
Good luck with the new house! I love reading your blog updates, they never fail to make me smile. Thanks for that.
Katie says
I use All Clad pans plus a couple of Zwilling Henkels ceramic frying pans on my portable induction cooktop which sits atop my gas stovetop which I rarely use anymore. I did have a surprising incident using an old cast iron frying pan on it. After many successful uses, one day it suddenly cracked and broke into 2 pieces which is when I bought the ceramic pans.
Kim says
I love a good pumpkin spice latte, but will keep buying my dollar store tape.
Mavis Butterfield says
I love the comment Kim! 🙂
Linda Sand says
A true induction burner does not get hot. The bottoms of the pans get hot because the magnets in the burner move the molecules in the pan until the movement causes heat. You can actually put parchment paper on your induction burner before setting the cast iron pan on it if you are afraid of scratching the burner. Once you get comfortable cooking without moving the pan you can skip the paper. When I got my induction burner I took a magnet to the store with me and tried it on every set of pans until I decided which ones to buy. Be aware that induction burners cook faster than gas as proven by friends of mine who did a side-by-side boil water test.
Carolyn says
David Lebovitz visited the All-Clad factory in Canonsburg, PA (near Pittsburgh) and wrote about it on his website. His photos show all stages of the pans being formed. It’s really interesting to see the process, and to read comments from people who purchased them. Beautiful pots and pans.
https://www.davidlebovitz.com/visit-all-clad-cookware-factory/
Karin says
IKEA has nice pans, also Crueset-like. And a lot of them are induction proof. Make sure your Creusets are still completely flat, otherwise they won’t work well on induction
kathy albers says
Keep your cast iron pans they will be fine on the glass top. They also can be used in the winter on your woodstove.
Sandy says
I had an induction cook top. Loved it with small kids. The cook top remained cool and only the pan heated up; and quickly! Taught my four boys how to cook on it. When you buy cookware take a magnetic w/you. If it sticks to the pan, it will work on the cook top. I found that the cookware had to have an inner core or something magnetic. Reduce clean-up buy putting down a dish towel, rag, or paper before placing the pan on top of the cook top. Yeah, you can do that, The splatters hit the newspaper, rag or whatever you use, making clean-up a breeze. Warning!!! I ruined a pressure cooker on an induction cook top. I used it quite often and it didn’t take long before it pulled the bottom from flat to a cup-like bottom. It didn’t sit flat anymore. Had to throw it out…
Margery says
You will need to find an different stove for canning, either outside, or a apartment size propane or regular electrical stove. Find out if you can get propane delivery in your area, it’s also handy to have a wall mounted propane space for power outages in the winter.
Mavis Butterfield says
I was thinking about doing my canning outside this summer to see how it goes. Plus, it would help keep the house cooler.
Melanie says
A steel scrubby is your best friend for getting food off of the stainless steel. I learned this tip from Bea Johnson’s website and I wish I had known it worked so good 30 years ago. I also use it for the enamel stove top, corning ware dishes, cookie sheets, you name it. My kitchen has never been so clean!
Terri at The Frugal List says
I have to admit, I do love a pretty piece of paper, but I’m with ya, I want to tell everyone I meet that they can get a roll of wrapping paper for a buck at the Dollar Tree!
Carol says
Replace the cooktop so you can use your pressure canner.
Ashley says
Boxed water is (allegedly) better because it’s using paper vs plastic. I wish it would catch on more!
Carol says
I agree that you need to heat a stainless pan with oil first before cooking. Also, I’ve read that scratching the finish on stainless pans can make them harder to clean, so I’m pretty gentle with the cleanup on my good (AllClad stainless) pans. I always soak a really cruddy pan first, before washing.
Christie says
Buy All Clad pans. You will never buy another pan again, ever. Also, hot pan, cold oil = no stick.
AlysonRR says
I love my induction stove! We’ve had it since we moved in, about 11yr now. Water boils faster, the burners stay cool, I can simmer or ‘keep warm’ at a teeny little amount of power.
All my cast iron pans work, from my grandma’s 78yo Lodge, to the antique Wagners, and the newer Lodge and Le Creuset enameled pans. Heck, even the Lodge pizza pan can be used as a griddle on the biggest burner, which gives me more room for pancakes, and the Lodge wok on the smallest burner (though I think I’d like a more responsive wok).
I also have a nonstick and a few stainless saute pans, and saucepans from a variety of sources. As far as I recall, most are from Ikea (I especially like their heavier stainless) and Bed, Bath & Beyond (whatever I can get for the best price with coupons). [an aside – does everyone know that BB&B doesn’t expire their coupons? they have expiration dates, but the cashiers accept them despite the date – I’ve used some that I’d saved for several years!].
You will want to can outside back east, particularly if you don’t have a/c, but even so, to keep the humidity out of the house and save money if you do have a/c. We use a “crab boiler” (not sure if that’s the real name) – a knee high propane burner with a large pot support big enough to support a large pot full of boiling water for cooking crabs. It works great for canning, too, because we can fill it in place and not have to transfer a big pot of water.
I almost forgot – there is an international symbol for “works on induction burners”. I can’t describe it, but it’s on the packaging for every induction pot we’ve bought and it saves having to walk around with a magnet. That helps, too – a strongly magnetic pan works better than a weakly magnetic pan – but the induction symbol can help you week out which are possible.
AlysonRR says
Our cast iron Swedish pancake (plette?) pan works on the induction burner, too.
And despite all the cast iron I’ve used over the years, the glass top looks as good as new.