Curtis Stone vs. Good Housekeeping pans

WORKING GAL · ‎11-15-2011

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 · ‎06-08-2020

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 · ‎10-25-2010

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 · ‎06-10-2015

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

Haoo · ‎02-16-2020

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 · ‎09-12-2010

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 · ‎09-16-2010

@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 · ‎11-15-2011

@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 · ‎10-25-2010

@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?