TXT

+1 Brisket, even the flat cut makes a superior pot roast. Much more flavor than the the typical top or bottom round and also better than the shoulder chuck cut.

There is nothing better than this: LINK

If you go for the all stainless option, it will last a lifetime and pass on to you heirs.

Sounds like the element internal resistance wire is expanding and touching the metallic sheath( ground) as it heats up. This causes a GFCI trip. This doesn't happen until you energize the element after setting temp and time. A new heater element should fix it.

There is nothing better than All-Clad. Some people tout some brands of European cookware as superior in some way, but it is BS, IMHO. You cannot wear out a piece of All-Clad and it has a lifetime warranty. I have purchased some pieces here:LINK
The pieces have some small cosmetic defect which has no effect on function and retain full factory warranty. You can save considerable money.

TXT

One of the premium cast-iron cookware makers ( don't remember which one) made a bunch of pots with a highly polished interiors. They got complaints that the pots would not season properly. Investigations showed that seasoning would peel off because there was no "tooth" for the polymerized oil film to hold onto. They put the polished pots already in the supply chain on Amazon at a discount and reduced the polish on new production.

I have a 8" Lodge skillet that I use to sear steaks. It was never polished but has a good seasoning layer on the original rough surface. Looks like glossy pebble grain leather. Nothing sticks to it and is very scratch resistant.

TXT

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TXT

Frozen Grands "southern style" give a better oven rise if you bring them up to room temp in the microwave before baking. Baking in a close fitting pan will also help.


TXT

Hamilton Beach Countertop Toaster Oven, 6-Slices, Black (31330D)

Total POS. No way to make toast without guessing and experimenting. Timer is a joke. So bad I trashed it the same day I received it.

TXT

35 years ago I bought an All-Clad 5.5 qt. SS dutch oven.

LINK

It was a factory second because of a tiny dent so the price was low. After innumerable gumbos, jambalayas, stews, pot roasts, breads, etc., it still looks like new. Why anyone would prefer enameled cast iron with the extra weight and fragility of the liner is beyond me.


TXT

A slick bottom pot on a glass top is a slippery situation as when stirring a roux. I found these: LINK

Simply stick the suction cups down on the glass with the piggy feet against the pot sides. 3 will work, 4 is better.
The pot is immobilized and you can stir as needed with out the pot getting off the burner sweet spot. If needed, a little oil on the cup will help suction last a long time. Being silicone rubber, they can tolerate the heat easily since induction top glass doesn't get very hot. Probably would not work for long on a conventional resistance heated glass cooktop.

TXT