Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil

Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil

$11

Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil

Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil:our store was listed on the main board of the stock exchange of usa limited on march 4 2005. I was very sorry I purchased this Farberware 2-quart saucepan. I have enjoyed owning 5 other Farberware stainless steel pots for over 35 years, and they are every bit as good now as when they were purchased. Though the design of the new pot is very similar to that of the older pots by Farberware, and fits into the collection nicely in that regard, the pot is not of the same quality as that of the older pots. For one, it is not stainless steel, or at least not "stainless" as that concept was known long ago. When I cooked strongly-colored foods, such as purple cabbage or something containing tomato paste, the bottom cooking surface of the new pot turned colors (blue and red), especially where the flame touched the pot. There were also residual scorch marks that often needed to be scoured off. That leads me to question whether the base of the pot is properly distributing heat. My older pots never turned colors or showed scorch marks, even when higher heat was used. If you compare the (inside) cooking surface of the newer and older pots, they're different. The newer pot has more evident, coarser, concentric grooves, created during the finishing process. Grooves like those were imperceptable in the older pots. Moreover, cooking material tends to accumulate in those minute grooves, especially at the curviture where the base meets the vertical side walls of the pot - a place which is harder to scrub clean. I suspect that the metalic materials (alloys) used to make the newer pots are different from those of long ago. I should add that for the older pots, even when food was badly burned, due to my neglect, those older pots came perfectly clean, and look fine today. Since the (Amazon) vendor who sold me the pot refused to take it back, I decided to use it just for boiling plain water. That much it seems capable of doing.over item handling ☆,los angeles mall,charlotte mallFarberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil
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Product description

Size:2 Quart  |  Style:Regular Lid

Product Description

This Farberware Classic Series 2-Quart Stainless Steel Saucepan with Lid is sure to come in handy at all times of the day or night. Farberware has been trusted for over 100 years, and this saucepan continues that tradition for a new generation. A full cap base featuring a thick aluminum core surrounded by stainless steel provides rapid, even heating, perfect when cooking oatmeal or poaching an egg or two at breakfast. The heavy-duty stainless steel is polished to a mirror finish for a classic touch, and the comfortable saucepan handle with iconic styling provides a confident grasp. This 2-quart saucepan works beautifully when reheating a serving of macaroni and cheese at lunch, cooking a side of rice during dinner, or warming chocolate sauce to top off an ice cream sundae for dessert. A self-basting lid helps seal in heat and flavor and the saucepan is dishwasher safe and oven safe to 350°F, making it a perfect complement to the rest of the Farberware collections. Rely on the versatile, dependable Farberware Classic Series 2-Quart Stainless Steel Saucepan with Lid for everything from reheating leftovers to helping make dessert."

Amazon.com

Functional as well as beautiful, this 2-quart saucepan is made of heavy 18/10 stainless steel polished to a mirror finish. The pan has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pan, the bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pan without dripping. Because the pan comes with a domed lid that self-bastes foods it can be used for reheating a portion or two of cassoulet or macaroni and cheese on the stovetop or in the oven without drying it out. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pan is dishwasher-safe and comes with a lifetime warranty against defects. --Fred Brack


From the manufacturer

Celebrating 120 Years of Farberware


We bring convenience, dependability, and value to America’s busy kitchens. It's a Farberware tradition we trace back to 1900 when S.W. Farber made his first tin and copper cookware. Since then, Farberware has remained committed to making everyday cooking easier for generations of home cooks.

Made for every generation, Farberware helps today’s families stay one step ahead in the kitchen with quality, convenience, and 120 years of reliability… and counting.

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Farberware Classic Cookware

Farberware Classic stainless steel pots and pans combine today's technology with the traditional styling, durability, and quality that Farberware has delivered for over a century.

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Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil

Farberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil:our store was listed on the main board of the stock exchange of usa limited on march 4 2005. I was very sorry I purchased this Farberware 2-quart saucepan. I have enjoyed owning 5 other Farberware stainless steel pots for over 35 years, and they are every bit as good now as when they were purchased. Though the design of the new pot is very similar to that of the older pots by Farberware, and fits into the collection nicely in that regard, the pot is not of the same quality as that of the older pots. For one, it is not stainless steel, or at least not "stainless" as that concept was known long ago. When I cooked strongly-colored foods, such as purple cabbage or something containing tomato paste, the bottom cooking surface of the new pot turned colors (blue and red), especially where the flame touched the pot. There were also residual scorch marks that often needed to be scoured off. That leads me to question whether the base of the pot is properly distributing heat. My older pots never turned colors or showed scorch marks, even when higher heat was used. If you compare the (inside) cooking surface of the newer and older pots, they're different. The newer pot has more evident, coarser, concentric grooves, created during the finishing process. Grooves like those were imperceptable in the older pots. Moreover, cooking material tends to accumulate in those minute grooves, especially at the curviture where the base meets the vertical side walls of the pot - a place which is harder to scrub clean. I suspect that the metalic materials (alloys) used to make the newer pots are different from those of long ago. I should add that for the older pots, even when food was badly burned, due to my neglect, those older pots came perfectly clean, and look fine today. Since the (Amazon) vendor who sold me the pot refused to take it back, I decided to use it just for boiling plain water. That much it seems capable of doing.over item handling ☆,los angeles mall,charlotte mallFarberware Classic Stainless Steel 2-Quart Covered Saucepan, Sil