Posted by 550Doug on February 03, 2012 at 14:54:22 from (184.5.28.196):
Two years ago I bought my wife a set of Stainless steel cookware (Rimini ??) and it has worked just fine for the first year, but lately we've noticed that the food is sticking much more than it did when new. Do they coat cookware stainless with anything special so that it may eventually wear off? We have followed the cleaning instructions that were recommended but it still seems that it has lost something. When new, the fry pan would nicely fry eggs in butter and it would easily clean; but now the eggs seem to absorb into the pan regardless of which type of cooking oil used. What kind of treatment can I do to regain the 'newness'? Maybe oiling the pans as if they were cast iron skillets?? Any ideas? Thanks
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Today's Featured Article - Third Brush Generators - by Chris Pratt. While I love straightening sheet metal, cleaning, and painting old tractors, I use every excuse to avoid working on the on the electrics. I find the whole process sheer mystery. I have picked up and attempted to read every auto and farm electrics book with no improvement in the situation. They all seem to start with a chapter entitled "Theory of Electricity". After a few paragraphs I usually close the book and go back to banging out dents. A good friend and I were recently discussing our tractor electrical systems when he stated "I figure it all comes back to applying Ohms Law". At this point
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