Or if you have another brand that you really like, tell me about that!
I've never had stainless steel cookware. I've had hard andonized for awhile and I hate it. It's heavy, takes a long time to heat up, and the black on the inside of the pots has worn off. And I can't put it in my new dishwasher that will do an awesome job on pots & pans.
From what I have been reading, the mirror finish is what make stainless steel non-stick. The Kenmore set is shiny, but the Cuisinart is shinier. Kenmore also has a set that has a copper band ~ what's the advantage to that? I like the glass lids on the Kenmore. The Cuisinart is oven safe to 550 ~ I'm not sure about the Kenmore set. Both are dishwasher safe.
Tomorrow JCP has a coupon coming out and the Cuisinart will be $20 cheaper.
Help! Which would you chose?
Wrinkles should merely indicate where smiles have been..
I don't know anything about either set. I have Calphalon which I like but it is the andonized that you don't care for. I know you are saying that you want to put it in your dishwasher. Even if it says "dishwasher safe" if you want it to last, do not put it in your dishwasher. I have Williams-Sonoma cookie sheets that say you can put them in the dishwasher, I did and now they are rusting inside the rims on the back side.
No help here. I have 50+ year old Revereware that I love (and deliberately bought on ebay). I figure that any toxins in the materials will be long gone.
No help here. I have 50+ year old Revereware that I love (and deliberately bought on ebay). I figure that any toxins in the materials will be long gone.
I also have a 50+ year old set of Revereware with copper bottoms that belonged to my mom. It took me a long time but I finally got the bottoms all shiny. I dont use the skillet but use everything else.
Vinegar will shine up copper, but don't use it too often. It could cause corrosion over time.
Cyndy, I don't know how reliable Sears products are over a lifetime. I know they use cheaper metals in their sewing machines, so the tension changes and causes stitching problems. However, that's not cookware.
I also have ancient Revereware that I love. However, we bought a set of Emeril that turned out to be quite acceptable. I like the glass lids that allow me to see if my potatoes are about to boil over, and the bottoms are nice and heavy, and they heat evenly. Food does not stick like it would on a thin bottomed pot.
If you buy something with a genuine copper core, be sure it really is genuine and goes all the way across the bottom of the pot--not just a decorative stripe. Copper conducts heat better than steel, so the pot should heat a little faster (not that noticeable, though) and more evenly. However, I've found that a good, heavy steel bottom does about as well for much less money.
As for Cuisinart, you're paying for the name. I don't know if it would perform any better than another brand of good quality.
I have stainless steel Revereware that are about 10 years old, well, maybe 8yrs. Love them! Clean up great, heat up nicely and they have the full copper bottom. I wash them in the dishwasher daily and no issues at all. I did just check the bottoms to make sure they were Revere and I just noticed they were made in China. Not sure I'm thrilled about that, but I wasn't so concerned about Chinese cr@p that long ago.
Shay, the Swappie formerly known as momsbus and mom of 6!
Barbara, I've seen a couple of warnings about using the dishwasher. I guess they will last longer if you don't. So, I guess I won't.
The reviews written by customers on Sears site are very good. Those were the only reviews of that set that I could find. I found lots of reviews of the Cuisinart on different sites and they are almost all very good. I guess I am leaning towards the Cuisinart. I haven't seen a set of Revereware in that price range.
Wrinkles should merely indicate where smiles have been..
With Calphalon, you have to be sure to get their top line cookware. They have cheap stuff that won't last a year. I can't make any claims about the rest of their stuff. We sold it at Linens 'N Things, but I didn't use it or work with that dept.
My Revereware that has copper bottoms was my grandfather's, and it's been in the dishwasher a gazillion times and is fine. I never polish it, but it's solid and not damaged in any way.
I thought my Emeril glass lids could go in the oven, but I've never tried. I suppose you should be sure to read the box or paperwork that comes with whatever set you choose.
The Bartender's friend does work well on the copper. I even used oven cleaner when I was first trying to get the pans shiny on the bottom etc. I never wash the Revereware in the dishwasher nor do I wash kitchen knives. I do occassionally wash my small Calphalon pan in there.
Incidentally, any pan with a non-stick surface probably shouldn't be put in the dishwasher. Most have labels that say not to, because the diatoms in the dish powder scratch off the non-stick surface in a relatively short time.
Incidentally, any pan with a non-stick surface probably shouldn't be put in the dishwasher. Most have labels that say not to, because the diatoms in the dish powder scratch off the non-stick surface in a relatively short time.
Along with Kate's warning here is what my dishwasher safe cookie sheets says: Do not use dishwasher detergent tabs, as the concentrated cleaning agents will damage the bakeware's finish.
I wash my stainless steel cookware in the dishwasher. About a year ago, I replaced all the handles and lids. I was advised that they would last longer if not placed in the dishwasher. The old ones were at least 25 years old before I replaced them. I don't think the dishwasher hurt the stainless steel. It made the handles and knobs dry and brittle after numerous years of use.
Do you hang your pots on a rack? Other than for that reason, I, personally, wouldn't be at all bothered by unshiny bottoms.
Yes I do hang them on a rack! It is an upside down wooden chicken coop over the bar. I dont always keep them shiny but try to avoid having them get really bad. THEY WERE REALLY BAD WHEN I GOT THEM AFTER MY MOM PASSED AWAY.
Incidentally, everyone probably knows this, but just in case. NEVER, never, never, ever put your pots or pans into water directly after cooking with them, when they are still hot. No matter how high quality the pot is, the extreme temp difference will warp the bottom. "Someone" in my house (which kid?) has done that to a couple of my Revere skillets, and they have rounded bottoms.
I didn't know it and mine are probably warped (though I usually fill with hot water). I don't have a flat stove, so that's probably why I didn't notice.
I have some of the Cuisinart pans and love them The handles on the Kenmore ones look like they might be cooler than the Cuisinart ones (they do get plenty warm!). But I've not regretted buying the Cuisinart pans...I need a few more of them
JOY
“...that's what faith is. It's living with the questions. That doesn't mean you have the answers.” Steven Curtis Chapman
Cyndy, I don't know how reliable Sears products are over a lifetime. I know they use cheaper metals in their sewing machines, so the tension changes and causes stitching problems. However, that's not cookware.
That just depends on who they have making the machines. They switched to Janome a few years back from Singer which improved the quality of their machines (Singer just isn't what it used to be). And it was the switching from metal parts to plastic parts that really has caused the most trouble (IMO) with many of the low end machines.
JOY
“...that's what faith is. It's living with the questions. That doesn't mean you have the answers.” Steven Curtis Chapman
They used to be made by Brother, which used very cheap metals. I have an old Singer from the first generation of computerized machines. I love it. I went to have it repaired a few years ago and asked the guy if I should just chunk it and buy a new one. He said, "NO! The new ones are not good quality. Keep this one."
They used to be made by Brother, which used very cheap metals. I have an old Singer from the first generation of computerized machines. I love it. I went to have it repaired a few years ago and asked the guy if I should just chunk it and buy a new one. He said, "NO! The new ones are not good quality. Keep this one."
What is the vintage of your Singer? Mine was bought in 1973 and still does great although I dont use it very much.
Let's see . . . we had moved to Nova Scotia in 1983, so it would have been bought in '84 some time. They were phasing it out to bring in new models, so I got an awesome deal on it. We were newlyweds and Tom had just bought himself a computer. I told him if he got one, I got one--but mine was a Singer "computer". It's been great all these years. I don't use mine much either, although I made a lot of draperies and other "soft" window treatments in NJ. I take it in every 5 or 6 years to be serviced.
I got the Cuisinart set last night! After the sale and my coupons, it was only $119 (including tax!) I made Lamb Stew in the saute pan tonight and what a dream to cook with!!!!
Joy, the handles never got hot ~ the stew cooked for an hour and a half, too.
thanks everyone for your advice!
Wrinkles should merely indicate where smiles have been..
Joy, the handles never got hot ~ the stew cooked for an hour and a half, too.
I have one with an older handle style and it gets HOT. The ones I have like yours are much, much better They do get warm compared to another brand I have, is all.
You got a really good deal - enjoy!
JOY
“...that's what faith is. It's living with the questions. That doesn't mean you have the answers.” Steven Curtis Chapman
Vicki, we lived in NS in '84. We were on the South Shore in Shelburne--we lived right on the gorgeous harbor, could see the lighthouse from our front window, got fresh lobster off the boats right down the street. LOVED Cape Breton, went camping and hiking there some. Did Arcadia, Bay of Fundy.
Never got to PEI--gotta love Anne of Green Gables! Toured and camped Newfoundland and went all the way out to St. John's. It was great.
Drove through NB; didn't think much of it, but didn't see enough.
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Not sure I'm thrilled about that, but I wasn't so concerned about Chinese cr@p that long ago. 
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I made Lamb Stew in the saute pan tonight and what a dream to cook with!!!! 
