Curtis Stone – the good and the bad
I am a real fan of Curtis Stone and just ordered another small fry pan today; even my husband raves about his cookware and we have a good amount of it. However, we also have his sheet pans and that is a different story. The pan does buckle at medium temps but still works. Big caveat though: don’t try to roast red and yellow peppers on this sheet pan. They came out perfectly cooked with nice bits of charcoal look – BUT the pan was impossible to clean even after soaking for hours. After scrubbing, there is now a small chip. I’ve seen other people write about peppers; maybe there should be a warning about baking these on this pan. Wish he could do the same amazing coating he uses on cookware on these.
Hi MKS, I’ve had the same issues. It is sad. Curits Stone’s restaurants are really great and he comes out and talks to customers and treats them like old friends.
He and his partners own the company, and I know their products are all made in China. I won’t be purchasing anything from C S until the products are made in the USA, England, Australia, Europe – emphatically nothing from China.
Peace, Health, and Happiness to All 🙂
I have bought Curtis Stone since he came out and all his products were awesome UNTIL this past year. Baking pans stick and buckle and the previous ones never did.
I had to contact their Curtis Stone CS site 5 times before an answer. They wanted photos and I sent them with the bakeware with food on in the oven showing they buckled. I never use his pans over 350 degrees.Then they wanted an invoice. Sent that in and it had everything but date on it. It had HSN, product and order number. They wanted more and I told them forget it!
Will not be buying anything else of his in the future. I don’t even watch the shows anymore as it is all about pushing extra items to sell.
He is a nice man and a good chef but he used to just sell his products and not push so much.
Just my own opinion.
I have no problem with outsides, I am getting browning on the insides of my larger pans. Anyone else see this? Or have a solution?
I don’t buy cookware from celebrity chefs. I bought Ming Tsai’s pots and pans and tossed them out in less than 6 months. I have had Curtis Ston’e’s pots and pans for about a year, the insides are still great but the outside is discolored with a few chips. They just can’t handle high heat. The only one that is still doing great is a Wolfgang Puck stainless steel large wok pan that I bought eons ago. I just buy higher end cookware and just buy what I need and for me that has worked out a lot better.
You aren’t supposed to use high heat with Curtis’s pans…he even made that comment yesterday. He said he tends to use high heat when he’s demonstrating the pans but that’s only so he can show more and that when he’s home he uses lower temps. I have never used mine over medium and they look brand new (I’ve had them more than 2 years) Also, in case you use cooking spray…never use it on non-stick pans, it will ruin them. I bought a 2 pan stainless steel set of Wolfgang Puck’s pans once…hated them! They were the worst pans I have ever used, everything stuck to them and were a mess to clean. Gave them to a guy at work that recycles metal stuff.
My first Curtis Stone purchase, was the sheet pans. I encountered the same problems. The pan buckled immediately. As for non-stick….HA….From the very first use and every time thereafter,
everything sticks, and they are not the easiest to clean. I have not purchased any more of his items. I figured if he was going to rip people off on these pans, then I don’t want to encounter the same problems with his other merchandise.
Posted in Kitchen & Food
2 weeks ago