I bought the Hard Anodized .....

I was in Kmart today and saw A LOT of stuff on clearance, mainly two pots. They are both Martha Stewart brand. I am not a fan of her, but I like a nice pot, lol. One is a Martha Stewart Collection Hard Anodized Covered Skillet, 12". The other is a Martha Stewart Everyday 12 in Blue Forged Aluminum Jumbo Fryer.

They both look nice, the hard anodized is heavier. I just dont know where i should put my money. They are also both $25.00, down from $50+. $25 might not seem like a lot, but for me, it is. I REALLY think my purchases through.

I would really appreciate any help with this.

These are the exact pots that i am considering.

http://www.kmart.com/shc/s/p_10151_1010 ... 6+Skillets

http://www.amazon.com/Martha-Stewart-Co ... 975&sr=8-6

As i am reading, some comments are that hard anodized is hard to clean. Is that so? I cannot find anything on forged aluminun.

hmmm..... been reading about pots and pans for awhile now. I might be wrong, but are these two things the same thing?........

I can only tell you my experience. I have some camping cookwear that is hard anodized and you CANNOT burn something in it to the point that it sticks. I've burned the heck out of some baked beans over a campfire and when the pot cooled, I just wiped it out and it was clean.

I use Calphalon hard anodized cookware at home and have had it for about 8 years and love it. The heavier the pan the better it will conduct heat. Aluminum tends to be thinner gauge and while heating up fast is less forgiving and seems to have a tendency to burn things if you get the "heat too hot" sic. <---Dan's guide to speaking "gooder" English!

I agree with Dan. All things being equal, buy by weight!

Well i bought the hard anodized. I am wondering if there are any things i should know about the use and care of them. I have been reading up about them online and mainly i see they cannot go in the dishwasher. I am sans dishwasher, so that is not a problem.

Also, i read that you should use a gentle dishwashing liquid. Is Dawn too strong, should i be looking at something else to wash these with?

I also read that hard anodized doesn't take well with the acidity of tomato sauces. So, i am wondering if i will have problems when i am cooking say chicken cacciatore, spaghetti sauce, or the countless mexican things i make that i add tomato sauce or paste to?

Also, can i use metal cooking spoons with these? Years ago i bought myself some really nice cooking spoons and a spatula that i LOVE! (And they still look good!) I would hate to have to find something else to cook with.

I think that is all for now......

Also, thanks for the info, the information from the forumites is awesome!

To answer your questions...

DON'T Put into the dishwasher..ever!

Any dish detergent will do just fine!

Cook anything you want in it...There is not enough acidity in your basic tomato sauce to pit your pan..Unless you're into Balsamic reductions...

I usually use wooden or plastic utensils while cooking..They are cheap and plentiful..Just a habit of mine and I don't have to worry about scratching the cooking surface...Save the metal stuff for serving!

Your pan looks alot like mine!
http://www.calphalon.com/calphalon/cons ... LCat160005

Sounds like you got a great deal! Enjoy!!!

We belong to the iron skillet congregation, non-stick and indestructible. We have 4 of them various sizes and at home and our lake place. One of them is at least 70 years old.

Hey Dan thanks for the help with my new pots! I was feeling intimidated after everything i read about them online, but feel a bit more at ease now.

Gary....i have one iron skillet from my mother in law. I really love it. I would love to have all cast iron cookware, but it is really expensive. These new pots i got were super cheap. My cast iron is my go-to right now, but it is too small, i cook for a family of six. I do have a question though. I just noticed the other day that my pot has developed this "crust" on the outer side. It is only on one side and i am guessing it is grease buildup or something. I am really careful with my pot, i always wash, dry, and season right after using. Do you know of any way that i get clean this without damaging the pot?

What do you think of the enamel covered cast iron? Personally, i don't think they would work the same way, and i have read that they chip alot. Would like to hear your opinion on them.

What do you think of the enamel covered cast iron? Personally, i don't think they would work the same way, and i have read that they chip alot. Would like to hear your opinion on them.

Becky, I have a few Le Creuset pieces, which are enameled cast iron. I LOVE THEM - excellent for getting a crust, maintaining temperature, etc., but they are very $$$. I haven't had any trouble with the enamel chipping, and I've put mine through everything from a HOT meat sear to a 6 hour low and slow burgoo simmer.

Again, the problem is that these are very expensive (a single medium sized dutch oven can run close to $200, small skillets are over $100). You might be able to find less expensive brands, but perhaps those are the ones that chip. 3/4 of my pieces were hand-me-downs that are probably 15 years old at least, and they stll work beautifully. The other few pieces were wedding gifts.

A little blurb about Le Creuset. Pay attention to the last sentence re: chipping:

"Le Creuset's fine porcelain-enamel cookware has been manufactured in the small French village of Fresnoy-le-Grand since 1925. Chefs worldwide value Le Creuset's elegance and performance, especially the way the cast-iron core distributes heat throughout the enamel. Gourmets find the complete, basic, nearly indestructible cookware set worth the expense; other cooks may enjoy the same sturdy construction merely for a specialty dish, such as the witty red heart-shaped 2-quart casserole, perfect for a Valentine's Day meal. Other niche devices, such as teakettles, fondue sets, and pâté terrines, are instant heirlooms when given as gifts (even if the gift stays at home). Le Creuset offers versatility: metal handles allow Le Creuset pots to survive the oven as well as the stovetop, and their refined designs and colors are appealing on the table. Any enamel construction can chip, but such is Le Creuset's confidence in its enameled cast-iron pans that they carry a lifetime limited warranty against defects."

I've had Le Creuset since the mid-60's. I have forty-year old pots, twenty-year old pots, and a few five year old pots. None of them have chips in them!

I got my five year old pot at Tuesday Morning for 2/3's off factory suggested price.

I ran a search on the forum about pots and such. Seems that a lot of people suggested Tuesday Morning and TJ Maxx for really discounted prices on things. I might go look and see if i get lucky.

What is Tuesday Morning?