I have 3 brands of cooking pots - Pardini (very thick), Tower (not so thick) and I've forgotten the name of the 3rd brand (coated inside with glass cover).

-   My Pardini pots are  ever  reliable, no sticks, no burns and no corossion
-   The coated type doesn't stick and doesn't burn but the coating peels off with use     though I don't wash it with iron sponge.
-   My tower pots produce some whitish, salt-like fungi  looking substance when not in use.Also, when kept in the fridge the portion above the soup/stew level also produces different color from that of the soup/stew (I fear food poisoning).

I gathered that Tower Alminium recycles old pots to make new and hence there products are  inferior.

My questions are: Can anyone recommend a brand of cooking pots that is rugged and reliable?

Is there a way I can prevent the ones I have from corroding?

([s]Oh how I miss the clay cooking pots my Momma used when I was growing up!!!)[/s]

Calphalon are the best in my opinion. Expensive but worth every single penny

Ikea pots are very durable. I use their pots, fry pans, knives, cutlery and even servittes.

Irrespective of the pot u are using most important thing is their

1. LEAD/SILVER content

2. Leaching rate of lead and other poisonous elements used in making those pots

3. When U use tomatoes a lot, expect the leaching to be faster, mind u am not saying tomatoes is not good. Infact I love it and I eat raw ONES. It hasten leaching because it is acidic in nature.

Now go and read what lead or silver AND OTHER POISONOUS ELEMENTS do to d brain if they gain entrance to it. If U are passionate about knowing it type in google search engine AGELESS AGEING. tHE BOOK WAS STOLEN FROM ME AND I WENT ONLINE TO GET ANOTHER.

If it were to be possible for us to go back to the era of clay pots I will be so glad.

Mind U, all I have written above is not to scare anybody. Continue to use ya pots if that all u have.

@kayowalemi, thanks a bunch. Fresh tomatoes make 90%, while tatashe and rodo share the remaining 10% of my pepper for cooking. Now I know  why my pots suffer lead/silver leaching going by your analysis. Hmn, _{goes into deep thought}. I will go and  search for that book but in the meantime,  how does one identify the  pot with high  LEAD/SILVER content? _{Minimises nairaland web page and logs on  to google to find book}

To know the pot with high or low lead/silver content is also ya duty to know by sourcing for info on them from internet. Ealier on, someone mentioned glass coated pot, glass doesn't react with food materials, if u can get it that will be the best.

bolorunfem:

([s]Oh how I miss the clay cooking pots my Momma used when I was growing up!!!)[/s]

why was your mum using clay cooking pots though?

just curious.


iron pots replaced the clay ones almost a century ago i should think.

...Try Master chef...it has glass cover...We started using it not long ago....so, i dont know much about it for now....

Also try Tower gold....it is very thick and strong.... We have been using it for years....yeah, i think i noticed too...it usually change colour.....whenever i notice stuff like that, i stop using the pot...