Amco makes a similar model that is 18/8 stainless with 400 degree nylon coating. If you've used both the Amco and Oxo spatulas, which is better?
1867927
I bought Amco nylon turner, i like its wideness but returned it coz nylon was melting after just first use. I am searching for a better one and came across oxo and your question. I will try this Oxo silicone flexible pancake turner, hopefully this works and is a good quality one.
1867928
I am not a fan of any silicone, nylon, plastic or other non metallic spatulas. I currently only use the OXO products only because it is the only one that hasn't melted. I originally started using them to protect the non-stick surface of my skillets. If you are asking specifically about the pictured spatula I do not use it even though I have one. I find it to be awkard to handle.
1867929
We haven't used the nylon one you referred to but we have used nylon turner and it does melt in the frying pan. This doesn't happen with the Oxo product.
535429
I ordered the stainless steel pot for high acid content food. I have read that the non-stick coating will degrade if used with tomato sauce, etc. I found the identical pot in stainless steel by searching "Elite Stainless Steel Cooking Pot for 8qt Pressure Cookers". It was not offered on Amazon but was available through another popular shopping outlet. I received it and it is identical to the pot that comes with the cooker, just all stainless (the bottom is bonded to aluminum I think).
682576
Don't know what grade: you would have to contact the manufacturer: Amco for that info. They are very nice knives though. I've purchased them twice already and will do so again when I need more.
957116
I have been using this 3 piece set for over a year and I am quite satisfied. The inner part of the casserole is made of good quality of stainless steel. Not sure on your 18/8 parameter.
96895
I actually have both. This peeler is sharper for one thing. While the peels still seem to stick to the top of the peeler (one of my pet peeves), there is less of that than with the regular OXO peeler. The main difference is the sharpness.
83631
Check out this midway page for descriptions:http://www.midwayusa.com/TechnicalNotes/application_pages/knife_steel_and_handle_material_chart.htmAlso check out Spyderco on Wikipedia. 8Cr13MoV appears to be the softest, a chinese stainless steel. 440 is next hardest and S30v is the hardest. S30V is also apparently the hardest to sharpen - haven't needed to sharpen it yet, but have no problem spending the needed time with a wet stone. Seems to retain an edge very well. Good Luck.
1686550
I think stainless steel tends to stick more during cooking than aluminum, but I always pre-sear in a nonstick pan if it is necessary to brown meat first.
1564313
Use only Teflon & non-abrasive utensils. Although at Costco I was told that this cookware was durable & can use metal utensils. It was not true. Treat this like any other non-stick cookware. If you have to call there customer service, be fully prepared to get the "3rd degree." I rarely use my MasterClad because of the cost & how it really doesn't stand up to heavy cooking. I either use cheaper non-stick or stainless steel & will only use MasterClad in an absolute emergency.
93281
America's Test Kitchen also recommended the All-Clad non-stick stainless steel tri-ply. All-Clad pan is very well made, but is more expensive.
674842
No, It's made of 304 surgical ss, which is 18/8. I believe 316 is 18/10. Both are great alternatives to just about all other cookware on the market. Hope this helps.
434177
I use ours every day. I have replaced it once after 2 years because I accidentally left my first one on the burner after cooking for about 1 hour and the finish was burned. I don't even use a plastic spatula with mine...I gently use my favorite metal one, and it holds up.
1144570
I purchased the Cooks standard NC-00238 5 ply clad S/S chefs pan 32cm and the cooks standard NC-00247 steamer 32cm purchased 8 mths and use it most days, Rust should never be a problem because it is stainless steel.
1439235
Any of the ones you mentioned work! I use my trusty stainless steel spatula!
1528821
Sorry, I don't know. What I do know is that this spatula is the best we have ever owned.
37794
If you don't mind spending the extra $50 I would go with the stainless steel model. I've owned my E210 for about five years and I've noticed the porcelain is not hold up. I live in Wisconsin.
2223661
LOL!!! I debated the same thing! Ended up going with the stainless as I thought it matched the kitchen better. No rust issues, heats up very quickly. Not too big, not too small! Just be careful the first time or two when you pick it up by the handle as certain areas on the handle can get hot. Once you get used to that, it's no issue!
1019201
I have a few companions both stainless and carbon and a heavy duty carbon. I prefer the carbon steels, easy to sharpen and take a great edge. I use wet stones to sharpen them. They are great for fine wood work. The stainless require less maintenance. I have not batoned any wood with them because I have other knives for that.... over all great bushcraft knife