I guess, it's a matter a choice, liking and preference more than anything else. We had an old sxs but my spouse was so much impressed with the new stainless, french door one that well, now we replaced the old sxs with the new french door one. Seems to be working great so far but then again, we cook much more fresh food than using freezer ones and so there are days when we don't have to open the freezer at all. If you don't want an external water/ice dispenser, the price difference between the sxs and french door ones is not that excessive but I guess you need to have the patience and the knack to sense good deals at stores. Just do your homework and you would be able to easily beat any advertised store prices buy 25%-30% easily after tax. The depth of the french door ones seems to be a bit more than the sxs ones and so take that into consideration as well. When we were remodeling our kitchen, I missed out on that one but fortunately, the contractor was able to work it out.

Ammonia would have done the trick without elbow grease. I try to cover the really bad areas with newspaper (just to keep it concentrated there)then put it in a plastic bag and pour a little ammonia in there wetting the paper. Seal and put it aside for a day or two, or until you remember it, and the yuck will come right off. I found Mom's old SS double boiler in the garage recently and told DH he could give it to one of the locals where he hunts. Around the handles and rim looked kind of grungy--that stuff that just never really comes off and builds up. So I did the ammonia thing before giving it away. It came out looking like new, and we're using it. Sandy

Lining the pan works only for cake, if you line the bottom when making a cheesecake it's a pain in the patootie. We had a dessert maker at a restaurant where I once worked who would sometimes line the bottom of the springform when making a cheesecake despite being asked not to, and when we'd go to slide it off onto a service plate, the paper would get all caught up on the palette knife and scrinch up under the crust as we were sliding the palette knife underneath. Then you'd have to work out how to get the messed up paper out without wrecking the cheesecake.

"While water won't get hotter than 212 (at standard temperature and pressure) I don't believe there's anything preventing steam from getting hotter. Using a similar roasting pan and a cucumber to approximate the chicken, oil in a pan easily got hotter than 212: Even taking it to the extreme and "steaming" the oil, it got hotter than 212" Here's how I believe if works. Sorry if I'm overlapping w/ dcarch's posts, or repeating myself. - Steam can get hotter than 212F if it is under pressure higher than standard sea-level atmospheric (14.7PSI). The link gives the temp-pressure relationship. - Since the pot is not a pressure cooker, the pressure inside is not much above 14.7PSI and the steam in the covered pot is not much above 212F. - The atmosphere in the covered pot is a combination of steam and air. Unlike steam, air can be hotter than 212F even at 14.7PSI. Since the steam and the air are mixing, the atmosphere's temperature will be somewhere between the steam temperature (appx 212F) and the air temp (hotter). - Early in the cooking process, there is lots of steam in the covered pot, so the pot's atmosphere's temperature is close to 212F. During this time, the chicken is being moist-cooked at low temperature. - If you keep cooking and boiling off the liquid in the pot, turning it into steam that escapes through the vent or around the lid, the atmosphere inside the pot will beome drier (less steam) and hotter (closer to the air temperature). Eventually, if you boil the pot dry enough, the atmosphere in the pot can come close enough to the oven's temperature (400F, let's say), and the chicken will start to roast and brown. - But the chicken has lots of internal liquid. If that liquid is dripping and boiling into steam, as is pretty much bound to happen, it has to be dried out too. So if you did want to get a chicken in a covered pot to the same degree of all-over brown as an uncovered chicken, the covered chicken could be a bit more dried out. I'm not sure, have never compared them side-by-side. - Using oil as a comparison doesn't work because oil does not boil at 212F like water, so it can be heated up way past 212F. Vegetable oil starts to smoke around 500F (soybean, safflower, etc - olive is much lower, like 375F). The oil's boiling point is well above that (around 570F for soybean). And above that, somewhere around 600F, is the oil's flash point and around 700F the oil will ignite. Most of us have never seen ''boiling'' oil, and hopefully we never will because it is dangerous. - I believe this is why it took laurie_2008 so long to roast the turkey. The liquid in the turkey and whatever else was in the pot (veg? stuffing?) had to boil off. Until that happened, the turkey was cooking at not much above 212F, which is of course an awfully low temperature. Here is a link that might be useful: Steam Temp-Pressure