ADVERTISEMENT
- Real Recipes from Real People -

re: Pots and Pans

Misc.
My personal opinion, gas or electric the better grade of pots and pans are always the best. I find they cook more evenly than the cheaper ones, and since all of us at one time or other has scorched something, they tend to clean up and still conduct cook great. I have had a set of magnalite for 40 years and a set of stainless steel for 25 years. They cook as well today as they did in the beginning.


  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Bryan - East Aurora, NY
2
  Patsy, La
3
  Judy/AZ
4
  Jen,FL
5
  Shirl
6
  bme aust
ADVERTISEMENT
Random Recipes
  • Eastern North Carolina BBQ Sauce (John Egerton)
  • EASTERN NORTH CAROLINA BBQ SAUCE 2 cups cider vinegar 1 tablespoon peppercorns 1 teaspoon celery seed 1 teaspoon salt 1 tablespoon red pepper flakes 1 onion, finely chopped 1 cup water Combine in a large saucepan. Br...
  • Welbilt Panettone (bread machine)
  • WELBILT PANETTONE Source: Welbilt 100-4 Bread Machine Manual Makes 1 (1 lb) loaf 2 1/2 tsp. dry yeast 2 cups plus 1 tbsp. bread flour 3/4 tsp. salt 5 tbsp. sugar 3 tbsp. dry skim milk 3/4 cup plus 1 tbsp. lukewarm wat...
  • Garlic-Flavored Potato Cake
  • GARLIC-FLAVORED POTATO CAKE "Crispy and brown on the outside, tender and white inside, this potato cake is an impressive dish for very little effort. It is best served right away, but may be made ahead and reheated in...
  • Olive Garden Italian Sausage Soup
  • ITALIAN SAUSAGE SOUP 1 lb sweet Italian sausage, ground 1 cup white rice 1 cup chopped tomatoes in puree (one 10 3/4 oz can) 1/2 lb chopped frozen spinach (one 10 oz box), thawed and drained 6 cups beef broth 1/4 tsp ...
  • Antipasto Plates (Italian) (Woman's Day, 1962)
  • ANTIPASTO PLATES "The antipasto (meaning before the meal) plate can be a little salad or meal in itself. The idea is to combine vegetables, meats, fish and eggs, in colorful an assortment as possible. Great care is ta...
ADVERTISEMENT
  • Mushrooms, Snow Peas, and Tofu Stir-Fry
  • MUSHROOMS, SNOW PEAS, AND TOFU STIR-FRY 1 1/2 pounds firm tofu, drained, pressed and cut into 1/2-inch cubes 1 cup raw cashew nuts, for topping 2 tablespoons peanut oil, divided use 2 tablespoons low-sodium tamari soy...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Pots and Pans
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!