Has anyone really seen Corning Ware or VISIONS cookware explode?
joeekaitis
12 years ago
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jakkom
12 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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Salad Master cookware question
Comments (131)Slick, Facebook does it all. My wife and I were pitched last Saturday. The meal was okay, only because there was fried chicken "mashed" potatoes and corn and peas. The rest either got eaten by my wife (a very close "cousin" to a pure Vegan) or tossed out. I've read this entire thread. Thanks to all who contributed, but especially to Dan the "resident chemist" (retired). Anyone who has purchased any of these extremely expensive pots and pans is thinking differently about money than I/we do. But hey, money is a tool. I won't find fault with, or mock, anyone for spending their money however they want. We were given the "acid" test too, and the saleslady really wanted us to concentrate on what was happening as we moved from the tip of the tongue to baking soda, to the SM brew, then a SS brew and finally to the brew bubbling in our aluminum Teflon coated (with scratches) fry pan. Eeew! Yes, the SM brew was like tasting liquid baking soda. The SS brew was like licking ferrous metal, and the scratched Teflon and aluminum was like tasting poison. We were expected to withdraw from our own kitchen utensils in horror and pick a SM pots and pans set immediately. My wife only scheduled our "free" dinner on the chance that she would get the SM hand shredder, or maybe even want to buy one. But, the danged thing won't handle kale. It just wiggles right through all the shredding cones. She was really hoping to save time on the chopping of her daily kale with a knife. So the saleslady lost us on that disappointment alone. The over-priced items. The skepticism I instantly had over the boiling baking soda "test". And finally the Net providing good information. This thread is the Bomb! Thanks again. I specifically wanted information on the baking soda gimmick and the concentrated information contained in this years-long exchange has been most appreciated. So, Salad Master is still at it. But their methods are so "old school". The Net provides everyone with instant reality check at their fingertips. I can just see someone pulling up this thread "in situ" while the "soda test" is going, and reading off Dan's educated denouncement of it. That, would be funny! I bet it's happened already more than once....See MoreTeflon is bad, but exploding glass isn't great.
Comments (10)I have many pyrex pieces and use them daily. I don't have trouble with loaf pans sticking, but I do grease and often use parchment paper, too, when baking. My pyrex is older. I believe the exploding issue has been with the newer pieces and the vision line. I have many pieces of the french white Corningware and love it, too. I've had it long enough that I don't think it was made in China. I have both a Calphalon anodized aluminum set (not the non-stick) and many pieces of stainless steel (All Clad and others) and love both. The cast iron pieces are heavy, but the dutch ovens are great for roasting. The beauty of the skillets are they are non-stick without having any non-stick coating if they are cared for properly. That said, some people don't want to deal with the weight for a skillet that they use daily. I'm not sure I have answered any of your questions. I think it is a matter of trial and error to find what works best for you....See More'used' kitchen ware finds?
Comments (58)jae_tn, I not only remember those handles, I have one. If I remember correctly, Most of the Blue Cornflower Corning Ware IS stove top safe. Check the bottoms, to be sure. And I, too, do frozen vegetables in the microwave. In casseroles like the one shown, No water, just whatever seasoning I like. My microwave has settings for frozen and fresh vegetables. For frozen green beans, I use the frozen vegetable setting, Let them set a minute or two, Then cook them another minute. They come out tender, But not over cooked. Come to think of it, I use my Corning Ware & microwave For just about all vegetables. Rusty...See MoreAny Corning Ware Users Here?
Comments (39)I just used one of the small (not mini) pans on the stovetop tonight to create gravy after removing the little roast from the oven. I do have a bunch of the minis too. I had a few and ran into a bunch more at a country auction or second hand store last year for less than a buck apiece. Lars, I have never followed the sizing numbers except to note that larger numbers refer to larger pans. I wouldn't expect even a large Corning Ware to break. However, I also assume that the odds are higher (if small) for failure of the larger sizes. Therefore, I certainly wouldn't load one up with oil for frying; yow-za! I have a large one that I could use for soup to prove a point, but I have a heavy coated steel dutch oven and a couple stainless ones that are at the ready so I would not feel like risking even the small possibility of losing a whole pot of soup. I would certainly deglase that CW pot to make gravy after a large roast. BTW: most of the moderately old CW units are marked under the handle or on the bottom indicating that they may be used on the stove top. Some of the very old units don't say anything, but I believe they will all say 'pyroceram' and they are the original stove safe CW. However, if you find CW that specifically says 'oven safe' or similar, but doesn't also say stove top, then they are not for use on a stove top....See Morearkansas girl
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