After about 2 years of use my fiance and I are ready to move on from the ceramic enameled pans my mother got me as a moving out gift. Not being able to put them in the dishwasher to clean and only being able to use plastic utensils on them soured our perception of them. Then slowly over the two years the ceramic began to scratch, making them harder and harder to clean to the point where they're now discolored.
We were just at Home-Goods and saw these Calphalon pans and figured we'd give them a go. We were able to get the 8 inch, 10 inch, 12 inch, and 3 QT sautee pan with lid for $100 total. Obviously the cooking experience is going to be different with these but we're willing to learn about proper heating if it means these will last. How did we do, what should I look out for, and what can I do to make these last as long as possible?
Submitted January 14, 2017 at 04:29PM by dleonard1122 http://ift.tt/2ioRblu
