Coating coming off
I bought a set of cookware from Curtis Stone a d he small sauce pan the coating is coming off in a small spot and it is sticky. I called when he was there couldn’t talk to him. HSN did nothing is anyone else having this problem?
I have had Curtis Stone’s skillets and grills for two years now and love each and every one of them. Unfortunately, the large sheetpan bakeware is another story. I used my pretty red one the first time for roasting peppers and onions at 400 degrees and everything stuck and I do mean stuck. It took me forever to get the mess off and the pan has been stained and ugly ever since. I still use it but it buckles and makes a loud popping sound every time. It would probably be okay for low temp baking but that’s not what I need it for. I hope Curtis can work on this problem; I would love these red sheet pans if they worked at higher temps.
I always use parchment paper when I roast vegetables. Just something I learned in my cooking classes. I think that the pans just do not stand up to the high temps of 400 and above. They just are really too thin. I also think that is why they buckle at those temps. I use made in USA Nordic ware.commercial grade I have been able to get stains out using a cleaner I also use on my glasstop range. It is Campanelli’s Cleaning Paste . They used to sell it on QVC but now I get it on Amazon. Also cleans inside of oven and oven doors as well.
I have bought his cookware since he started offering it and his bakeware and have never had a coating problem. I have had a buckling problem ( just a slight one) if I use the large sheet pan in a 400 degree plus oven so for those tasks I use my heavier USA made ones with parchment paper. Have not had bucling with the lower temps for cookies, etc. There are some things I do that might be the reason why. First, except to boil water in a large saucepan, I never use higher then medium heat. It says in the directions when you get it that continuous high heat can cause damage to the exterior causing discoloration and also the nonstick coating. I use my induction burner so I know exactly what the temperature is. I never use aerosol sprays with oil and only use an oil pump. The only metal utensil I use is a very thin fish spatula. Otherwise, I use mostly various wooden spoons and spurtles that I have bought from QVC. I also have a few that I bougt from Pampered Chef. I also use some silicon spoons and spurtles as well.
Posted in Kitchen & Food
2 months ago