Food The (not so) delicious food thread

wetwille said:
Corelle is the worst in the manufacturing footprint . . . 3-4 separate firings because it's laminated glass. Albeit, that is offset in how many times they don't break compared to say, ceramic. Always something.
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lol, we have Noritake ceramic plates, my grandmother's china plates, some fiestaware, and a load of corelle glass shit that my wife got from walmart when she was a sophomore in college.

I think we've broken 5 or 6 of the corelles, but only one of the noritake.
 
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I've been using the same set of corelle "hearthstone" plates I bought when I moved to NS in 2003. Definitely one of those 'buy it for life' things.

Really the only thing I find myself buying over and over again for the kitchen are non-stick frying pans.
 
Valve1138 said:
Warped? :wtf:

edit: those look like the ones we buy at Sam’s.
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might be a function of the flattop electric stove, but yeah, in less than 6 months all of em get a wobble to em and dont sit flat on the burner. And we're always careful not to temp shock them or anything
 
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Jehannum said:
lol, we have Noritake ceramic plates, my grandmother's china plates, some fiestaware, and a load of corelle glass shit that my wife got from walmart when she was a sophomore in college.

I think we've broken 5 or 6 of the corelles, but only one of the noritake.
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You probably are more careful with the Noritake - probably used infrequently. We have some fancies of ceramic but have Corelle so old the paint is worn off in spots. Hers, mine and ours :lol:

Coatings - I like ceramic coatings a little. Not a lot. Too fucking temperamental - I don't consider them "non-stick", I think it's just the stippling of the surface breaks the adhesion. Of some foods better than others. :rolleyes: No teflon here unless on a dedicated appliance like a Easy Pot or waffle maker. I'd pay another $40+ for a stainless pot for my EasyP.
 
Domon said:
might be a function of the flattop electric stove, but yeah, in less than 6 months all of em get a wobble to em and dont sit flat on the burner. And we're always careful not to temp shock them or anything
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Same on gas burners. They slam(press) those out of a flat blank, machining the edges and bottom for pretty. Full of tension. And the handles are almost always a thermal draw, so eternal stressors aren't even either. Chinese had it right - round bottom wok!
 
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