Kitchen

[luvmybeetle]

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@Icegoddess wrote:

I've seen many complaints about his baking pans and electrics.  We have some of his skillets and most people love those.  However, after a year or so of constant use, the one my husband uses to cook eggs in started sticking.  I have to wonder if it has something to do with our hard water as I never see anybody else complain that theirs start sticking even after a few years of use.  The larger one I use the interior coating is turning a darker color.  I assume it's because I use higher heat, but it always looks like he's using high heat when he demos, especially when he's searing steaks.

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You don't need to use high heat for these pans.  His pots cook the food on a medium level.  That may also be why your pot is turning color.  Just a thought.

[JK7]

To keep food from sticking to your pans, heat the empty pan on the stove top first.  Then add your food.  You should heat the pan even before adding the oil if your cooking with oil.  

As for the Curtis Stone bakeware, I initially bought sheet pans in a color and the black.  I noticed that the colored pans scratched and were not as non stick as the black pans. Now all my bakewear is the black and I never have any problems.  

[Thats Me]

@luvmybeetle @I still have his baking sheets and should have returned  - they warped and the nonstick wasn't that great. His other pots I have too and have not had problems with those. The exterior has stains which I wish I could remove, but the pans are as solid as they were a few years ago and the nonstick is still perfect.