Kitchen

[Renata22]

I have both the CS Durapans and the Good Housekeeping. They are both amazing and I've had no trouble with either. I use a small skillet of CS everyday and another bigger one often. Nothing sticks to them after years of use. I also have his newer 9x13 pan. It's heavy and non stick is the best.

[WORKING GAL]

@Renata22- Thanks for the review.  I love the Good Housekeeping pans and my CS 9X13 is supposed to be delivered on 8/2. 

[mittie]

Rochelle is still on. HSN with him. Curtis Stone and Rochelle developed CS pans I assume they did GH pans also. Thru seem to be no difference

[mittie]

Mine sure didn't last long either.  My pans from Deem brothers outlasted CS pans.  
i bought my sil some too.   Hers didn't last as long as mine.   She cooks daily, I don't 

[Sooner]

We had two sets of the CS skillets.  Both lasted maybe a couple years, discoloring and staining the whole time.

We just replaced the last set with Green Pan and Caraway ceramic coated skillets.  WOW are they non stick!   We will see how they hold up.

[781Florist]

@Sooner  I hope you have a better experience with your GreenPans than I have had.  I bought a GP that looks like a 10"frying pan but instead of the long handle it has two grabber handles on the sides.  (I am certain there is a name for this kind of pan but I cannot call it to mind.)

I am a single senior who hand washes everything and I use non -abrasive sponges and wood or silicone utensils on non-stick surfaces.

After about 10 months I noticed the non-stick property starting to lessen, and then white spots started to appear on the bed of the pan.  At first I thought it was stuff that 

resisted the non-stick, but then the spots began to be more numerous and I realized that the "diamond coated ceramic non-stick" surface was coming off bit by bit!

I am junking the pan and hope to find a non-stick pan that does what it claims to do!  I have seen Anolon pans and they are nice but are just a bit less money than a couple of weeks on Cape Cod so I will have to bite down hard to try them.

I also bought Kitchen Aid baking sheets because they were extremely strong (solid!) and also non-stick.

They are strong, and are fairly non-stick, but the first time I heated Pepperidge Farm turnovers on one of them the sheet has the brown image of turnover triangles that is apparently going to still be there when my surviving relatives come to clean out the apartment after my funeral.

Is there anything that lives up to the hype anymore?!? 

[ID2]

Hexclad 

[gardenman]

"Is there anything that lives up to the hype anymore?!?"

Probably not. One of my favorite things in the old "Great Chefs of Wherever" series was looking at the cookware/bakeware they used. These were some of the highest-end professional kitchens in America and they used some of the junkiest-looking stuff imaginable to cook in. Disposable foil pans were used a lot more than you'd think for everything from making delicate sauces to baking. Bent, dented, beaten-up pans were used a lot. You rarely saw nice-looking, high-quality pans or cookware being used. And they could afford the best.