CURTIS STONE COOKWARE DOES SCRATCH
I purchased a set recently And even bought the Curtis stone utensils to use with the pans. On the very first attempt to cook hamburger meat with the stainless steel spatula that said it could be used. The pan had scratch marks all over it!! Attempt number two with another one of his pans and the same problem AGAIN! I sent mine back for a refund!!
I rarely use metal utensils, except for spatulas, with any cookware. The metal spatulas I use are very thin and are called fish spatulas. I use wooden spoons and spurtles, nylon and silicon utensils. I have been using his cookware since he has been on HSN and have basically no scratches on any of his surfaces. I do wish he would talk about temperature because most of my cookware I rarely use a temperature above medium high and most of the time, I rarely go above medium. From the product manual
• Whilst the interior of the pan is metal utensil safe, we do recommend that you use wooden,
nylon or silicone utensils to prolong the life of your non-stick coating. Do not use sharp
pointed utensils on the non-stick surface. Do not use a knife to cut or pierce food directly on
the non-stick surface.
If the interior of the pans are NOT metal utensil safe, then CURTIS STONE COMPANY should say so! I have used metal utensils because the booklet says I could and the finish rubbed off from where one stirs!
What a huge disappointment!!!!
And now I am finding that the clean up on the huge cookie sheets is not so easy! I use oil on my potatoes and still had to scrub to get the cookie sheet clean. It even left a stain!
Again, a huge disappointment!
I have a lot of money invested in Curtis Stone products….the products are not holding up as they are advertised!
Yep, a very huge disappointment!!!!!!
I rarely use metal utensils as it can do damage to any coated surface. My pots and pans are my ‘tools’ so I always take that extra step to take of them. Curtis Stone cookware is coated and can get damaged but it is more durable than most and the clean up is much easier. I have had his original durapan skillets for many many years and I use them everyday. They are discolored inside but that is from use.
Someone mentioned that bakeware warps in the oven and that I do agree. It takes a higher temp for them to warp but I do feel they are still better than the cookie sheets I used to have.
Curtis Stone product line is not perfect but it is better than most out there and the cost is for cookware is definitely in the ball park! The only way to have cookware that looks great is to order take out.
Agreed … my 8″ skillet has also scratched and not only that, the coating is coming off near the rivets. 877-822-7450 is the warranty department for these pans. I am waiting on an email about my warranty options.
I have never used pans w/o a non-stick surface (aside from cast iron). I am considering trying stainless steel pans w/o coating. I think that’s the only way to go, as far as not eating your pan. 🙂
I don’t use metal utencels and the pans still cratch – I will never buy another celebrity cook set again.
I left a comment on a previous CS post. The problem with these celebrity chefs they show themselves using screaming hot pans to get a sear and using metal utensils. These pans can not handle high heat at all, or metal utensils. I will never buy any of these chef’s cookware. I have noticed on professional/cooks cooking shows they do not use such pans, mainly stainless steel, cast iron for searing, the occasional non stick pan, dutch ovens but not ever this kind of cookware that HSN sells. I use what they use now.
Posted in Kitchen & Food
1 month ago