Posted by 550Doug on February 03, 2012 at 14:54:22 from (184.5.28.196):
Two years ago I bought my wife a set of Stainless steel cookware (Rimini ??) and it has worked just fine for the first year, but lately we've noticed that the food is sticking much more than it did when new. Do they coat cookware stainless with anything special so that it may eventually wear off? We have followed the cleaning instructions that were recommended but it still seems that it has lost something. When new, the fry pan would nicely fry eggs in butter and it would easily clean; but now the eggs seem to absorb into the pan regardless of which type of cooking oil used. What kind of treatment can I do to regain the 'newness'? Maybe oiling the pans as if they were cast iron skillets?? Any ideas? Thanks
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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