[Sca-cooks] Replacing a pan...

Daniel Myers edoard at medievalcookery.com
Tue Mar 18 17:49:44 PDT 2008

On Mar 18, 2008, at 9:26 PM, ranvaig at columbus.rr.com wrote:

>> I've been using my copper-bottomed, stainless steel Revereware for
>> the past 20 years.  It's taken all the abuse I've dished out, it
>> cleans up easily, and it still looks good.
> I absolutely love my Revereware pots, which are about 35 yrs old,  
> and my mom is still using hers, more than 50 yrs old.  But I would  
> NOT recommend Revereware skillets they just burn.  I gave mine away.

Weird, I don't have a problem with food burning in the skillets.   
*shrug*  Let me know if you have any others to get rid of!  ;-)

- Doc

  Daniel Myers

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