Kitchen

[WORKING GAL]

I ordered the Custis Stone 9X13 pan with rack from HSN yesterday.  I have a couple sets of Good Housekeeping baking pans.  They both claim to have 5 layers of non-stick.  If anyone has both brands of pans, which do you prefer and why.  My SIL has a number of Curtis Stone and says they are great.  I am very satisfied with the GH pans from QVC but I need a 9X13 and it came with a non-stick rack for $19.95.  I thought that was a good deal.  TIA

[KBEANS]

His former sous chef,  Rochelle is the vendor for those GH  pans on QVC now.  I would think they are a copy of Curtis' line. 

They're probably similar. 

edited to add

I just read that he helped develop the GH line for them...so there it is. 😆 

[Carmie]

I don't know if Curtis' pans are a new type or not.  At one time, I bought four of his 9x13 pans in red.

They were horrible.  They stained and the finish peeled off.  They also rusted around the rolled edges.  I was extremely disappointed. They were ruined in a few months.  Picture is included.

I have three sets of his square and rectangular frying pan and they're great, but his baking pans were junk.

I am back to using USA pans.

[Texas Gray Wolf]

I absolutely love his Dura-pans items....no problem with them.

[Haoo]

I totally agree with Carmie. The pans are horrible and don't even last a month before they rust, start chipping, and everything sticks to it. I had a large set and got rid of it quickly. However, CS cookware is fantastic. I had several sets and are still like new. They are light and durable. I love CS pots and pans. BUT, the baking pans are extremelly bad. My pans looked like the photos Carmie just posted. Hope this helps.

[jannabelle1]

Interesting comments about the baking pans. I have a number of them in various sizes and they all look the same as when I got them. I've had no problems at all with them except that one of them is a little lopsided. I generall use them in oven temps from 350 to 425 and always wash by hand. They've worked well for me and certainly weren't junk for me!

[SouthernBee]

@Carmie : I had the same problem. I bought set of 4 for me and another set for a special friend. I was so embarrassed and upset. I started purchasing USA pans.

[WORKING GAL]

@Carmie- I have a 9X13 USA pan for a few years and used it a lot in the oven at 350-400 degrees.  It has totally discolored to a brown color and is no longer non-stick.  I ordered the CS pan with rack to replace it.  I hope it works for me.  My SIL has some of his baking pans and says they are very good. Time will tell.

[Carmie]

@WORKING GAL   Some of my USA pans are discolored.  That happens, but they are not rusted, warped or peeling.

I never even knew they had non stick on them.  I usually use parchment paper with my pans.

I admit I am hard on cookware and bakeware.  I cook a lot from scratch.  When pans go bad only after a few months, I consider them junk.

Curtis Stone's cookware is excellent.  I have had some pieces for a few years now, and  only one pan had the paint chipping off on the outside on the top edge.  That pan is red.

I have his blue and turquoise fry pans that are in excellent shape and I use them a lot.

I do know that I will never buy any if his bakeware again.

( I wonder if there is something wrong with the pans in the red color)

What color does everyone have?

[WORKING GAL]

@Carmie- USA pans are a commercial grade pan with a silicone non-stick according to the label that was with the pan upon purchase.