Most helpful client reviews
41 of 44 people found the following review helpful.
Best cookware ever made!
By Cheryle
My mom got this as a wedding present in the early 1940′s. She was never a good cook, so I have been using it since the ’60′s. I stole a great deal of of her pieces when I married, but returned them when I found them for sale again. I purchased my basi piece, a chicken frier, for regarding $25.00 in 1970, which was a huge price back then, and couldn’t wait to get my hands on more. I purchased a starter set of 8 pieces a few years later when I in the end saw it again, and it forms the basis of my broad cookware collection. I have been called the “Greatest cooker on earth” by a good deal of men, and I attribute a great deal of of the praise to this cookware.
22 of 23 persons found the following review helpful.
Made in China
By C. Thompson
The originals were made in USA – I closely purchased a new set intil I realized these are not the same materials or sizes.
14 of 14 persons found the following review helpful.
Not what I expected
By Owen P. Pellegrin
My mother has employed Magnalite professional for 20+ years now and it’s still as good as the day she got it. Magnalite classic is completely different, and apparently fussy to care for.
If you read remarks and do your research, you’ll find that this is *not* the crucial Magnalite formula. The way I comprehend it, one company (World Kitchen) owns the name “Magnalite”, and a discerned company (American Culinary) owns the formula to both the classic and professional materials. This “Magnalite Classic” is fictitious in China, and doesn’t live up to a good deal of of it is claims.
I was excessively affected in an emotional manner to receive this set as a wedding gift because my mother’s set of Magnalite Pro is decades old and fantastic. Nothing has ever stuck to her pots and pans, and it’s commodious to be competent to wash them in the dishwasher. I noticed this was dissimilar because it was heavier, but a glimpse at the care guide didn’t seem to indicate anything odd. It was interesting that the instructions claimed I *might* have to season it if feed stuck to it. Boy, did it ever. I tried frying a good deal of breakfast sausage and had to scrape the patties off of the skillet; it’s still got round stains where each sausage laid. My wife decisive perchance I did something wrong and cooked a great deal of soup in the saucepan; now the entire saucepan is stained from the soup.
Nowhere in the care instructions was it cited *how* you must season the cookware. Nowhere on the manufacturer’s web internet web site does it explain how you ought to season the cookware. I without delay emailed the manufacturer in regards to my negative experience and asked for instructions for seasoning the cookware. That was a year ago, and I never heard back. I’m when it comes to to try seasoning it like a cast iron skillet; if it damages it I won’t be any worse off than I already am. I see a reviewer has left instructions to use a low heat for 8 hours; must I have to turn to Amazon.com for instructions? Can I trust this reviewer?
I’m sure the cast aluminum is actually good; our apartment stove is cruddy and the elements are uneven. This heavy cookware would do wonders for us if feed didn’t stick to it like gum to shoes. I am unable to use it because the manufacturer does not include adequate care instructions and evidently has no desire to resolve issues with customers.
I’d strongly commend looking for American Culinary’s professional line if you’re looking for cookware like this. It seems comparable in price, and looks precisely like my mother’s Magnalite professional (down to the lids.) I would not commend this Magnalite Classic to anyone, unless in a good deal of manner the manufacturer decides to bless us with selective selective information with regards to how to in the right manner care for it.
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