Return to the Cookware Forum | Post a Follow-Up

 o
Oldish Farberware - A need or a want?

Posted by oldpots (My Page) on
Wed, Aug 5, 09 at 21:34

I've been able to pick up some locally and one just now over the internet. I've been wondering if the aluminum clad Farberware is a need or a want.

Some are wants.

What about the 4 qt sauce pot with lid?

Does life seem to be less without the 4 qt sauce pot?
:)
OP


Follow-Up Postings:

 o
RE: Oldish Farberware - A need or a want?

I have some "oldish" Farberware, going back to the early 1970's, as well as my mother's Farberware. It's the only cookware I kept after I remodeled my kitchen - it doesn't fall off the grates of my cooktop. I love it, and use it all the time. I especially like the big pots - for pasta, and for canning and lobsters. I have the 2qt saucepan, the 4qt stockpot, the 6 qt, the 8 qt, the 12 qt, and probably the 16 qt, too.

The 4 qt is probably the one I use the most (after the two quart), for pasta, chili, preserves, making mashed potatoes when the whole family is over, etc. I couldn't get along without any of them.

I did get some new heavy cookware after the remodel, but I find I still use the Farberware for most everything.


 o
RE: Oldish Farberware - A need or a want?

Been using my Farbrerware since 1971 and we use them all when needed every day. Sometimes I think I should be looking for newer "in-vogue" pot collections, but then I wonder "why". I do have special pots and pans, but fall back on my Farberware set for that everyday standby set to cook with.


 o
RE: Oldish Farberware - A need or a want?

Kinda like I thought: A need.

Sometimes needs are good.

Sure wish I could find another 4 qt sauce pot just in case something might happen to mine. :)

OP


 o
RE: Oldish Farberware - A need or a want?

Looking for old or new Stainless steel Farberware Pots and pans.

1 qt.with lid
11/2 qt. with lid
2 qt. with lid
small skillets
No Nonstick
Preferably with Aluminum bottoms.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Cookware Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here