I recently purchased a new set of cookware, after using the previous set of pots and pans for twenty-five years. The old set was a brand name that featured a green ceramic outside, non-stick inside, and glass tops. They came with Earl into our relationship and were the nicest set I’d ever used.
Earl can tell you of the times I burned the skillet to his dismay. Or let baked beans cook to the sticking point. Or didn’t soak the pot soon enough and had to chisel off the left-over split pea soup. It wasn’t intentional, but it probably contributed to the mere twenty-five year shelf life.
So I decided to study cookware. My year-old electric stove has a glass cooktop, and my research explained what types of pots work best on such a surface. It also offered the pros and cons for stainless steel, all-clad, cast iron, copper, and ceramic materials. I felt like a grain of rice trying to absorb too much water.
In the end I chose the Cuisinart MCP-12N Multiclad Pro Stainless Steel 12 piece set, which arrived in a collection of boxes inside one giant packing box. (Markedly different from the Wal-Mart “off the shelf” set I had when my children were growing up!)
I read the care instructions studiously and realized that if Earl had kept the ones his set came with, they might still be around. There’s more to keeping cookware in pristine condition than just throwing it in the dishwasher.
I’m taking every effort to make sure my new set, which gleams on the counter or in its cupboard, remains stain-less.
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