 Best cookware ever made! |
| Review Date: November 26, 2005 |
| Reviewer: Cheryle, New Braunfels, Texas |
My mom got this as a wedding present in the early 1940's. She was never a good cook, so I have been using it since the '60's. I stole some of her pieces when I married, but returned them when I found them for sale again. I purchased my first piece, a chicken frier, for about $25.00 in 1970, which was a huge price back then, and couldn't wait to get my hands on more. I bought a starter set of 8 pieces a few years later when I finally saw it again, and it forms the basis of my extensive cookware collection. I have been called the "Greatest cooker on earth" by many men, and I attribute some of the praise to this cookware.
This is heavy cast aluminum, with the same heat dispersal properties of cast iron, except that it can be washed and scrubbed. I polish mine from time to time, and it still looks new! It can be placed in the dishwasher, unlike cast iron. The cooking qualities are exceptional. Heat is disbursed over the entire bottom and sides of the pans, allowing a lower heat setting, and giving a more consistent heat to all the food within. There are no hot spots, which scorch the food and cause uneven browning or burning. The lids are heavy enough to seal the steam in the pots, which forms a mini-pressure cooker, cutting down on the cooking time a bit. They will not warp if overheated, which is important if you use electric heat. I mean, who hasn't lost track of time and let a pot burn now and then? It happens in a busy kitchen. But this isn't a catastrophe as it would be with cheaper cookware. I have added a few smaller pots as my family size has been reduced, but I cannnot conceive why anyone would want some of this designer/celebrity cookware with the raised rings that could never be scrubbed clean in a thousand hours! Just be sure you season the cookware in a slow oven first. (Wipe with cooking oil inside, including the lids, and bake all of it in a 225 degree oven for about 8 hours.) Reseason as necessary. Buy as much of it as you can afford, and add to it as the time and money allow. I use the heavy cast aluminum teflon skillets, and have gone through dozens of sets of those! YOu can't beat the Magnalite for delicate sauces, rice, and stews, or anything fried!
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Magnalite Classic 8-Piece Cookware Set
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| Review Date: October 2, 2005 |
| Reviewer: Dora Strowbridge, Atlanta, GA USA |
| My mother used Magnalite cookware for many, many years and I always wanted my own set. I have been using odds and end pieces I have acquired over the years. This cookware will never wear out and it cooks your food so well. I wouldn't cook with anything else. |
Just like my old Magnalite/Sidney,OH
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| Review Date: March 9, 2007 |
| Reviewer: Dick, Fredericksburg, VA |
| This product is made in China. But side by side with the original Magnalite, they look the same. Really great to be able to add to my original set, which I have been using for 40 years! |
Best Cookware on the Market
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| Review Date: November 11, 2006 |
| Reviewer: DIY Grandma, Lisbon, Maine |
| My mother always used Guardian Service cookware, bought back in the early 1950's, which was the ultimate in cookware then, also being cast aluminum. I inherited her cookware (which they no longer make) but not until I had already purchased the Magnalite set, which is the closest match to the Guardian Service. It is true waterless cooking. Easy clean up. I never had to "season" mine first (that's usually only done with cast iron cookware) and I've had mine for 30 years. A 15lb turkey fits in the 15" roaster and I get raves every Thanksgiving . . . the roaster practically makes it's own dark, rich gravy and the turkey meat is so moist! To me, as a devoted family "chef", nothing on the market can beat Magnalite. |
Buy these pots and you won't ever regret it!
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| Review Date: March 22, 2007 |
| Reviewer: Deborah E. Kearney, Delhi, NY United States |
In 1976 my 1st husband bought me a 'starter set' of the Dutch Oven, 10" pan, and 1 qt pot. I couldn't even boil water back then! We had been using some cheap 'supermarket' pots & pans - which made my lack of skill worse. Once I got my Magnalite and a few recipes, I couldn't lose! He used to call me from the office to say he'd be bringing home 2 or 3 buddies for dinner, and I'd make up a big pot of Chicken cacciatore and those guys thought I was the greatest. But it was the pots! With the right attention & proper heat settings, they're pretty much non-stick. And even if you're brother-in-law manages to burn the heck out of one of them, it will clean up quite well. I'm on my third husband - but I still have my Magnalite. I've been given sets of other brands (who will remain un-named here) and they would warp, burn, stain, scratch, dent - whatever - until I couldn't look at them anymore! They only permanent supplements I've added are the 18/10 stainless by Princess House. I love the PH cookware - but no one but me can fry an egg in them without it sticking. The Magnalite are easier to learn to cook with. Thirty years ago, that first purchase was over $100 - which was an incredible sum for us. My husband already knew about Magnalite and he promised me that these were pots I'd have the rest of my life - and its looking like he was right. I do sometimes put mine in the dishwasher, which dulls the finish. But a quick scrub with Brillo (it has polishing agents) and they look brand new again. I also use stainless polish that Princess House makes and that does a nice job on them too. If the insides get off color (usually from cooking at high heat for long periods and/or with salt) Brillo also gets that looking nice & new again.
BUY THESE POTS! You won't regret it! |
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