tag:blogger.com,1999:blog-2481960934450782247.post684335534030179379..comments2023-05-17T02:37:00.813-07:00Comments on tiangotlost.blogspot.com: Overpriced Cookware by Classica and Regal Waretianhttp://www.blogger.com/profile/14696711693095229683noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-2481960934450782247.post-44357043752936742072005-12-05T00:59:00.000-07:002005-12-05T00:59:00.000-07:00<...snip...>..., the rest of the food tasted...<...snip...><br>..., the rest of the food tasted like if they were from hospital’s cafeteria.<br><...snip...><br><br>That's where the surgical steel came in....<br><br>Doei!Georgehttp://www.blogger.com/profile/08503132224094100008noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-18042145044537374452005-12-05T04:56:00.000-07:002005-12-05T04:56:00.000-07:00heh, heres a clip you can use for that posthttp://...heh, heres a clip you can use for that post<br><br>http://www.vsocial.com/video/?l=1568Jeffnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-77680058400385190422005-12-05T09:39:00.000-07:002005-12-05T09:39:00.000-07:00Be careful with those cooking demonstrations. I w...Be careful with those cooking demonstrations. I went to one and didn't eat the chicken because they used the same cutting board to cut the raw chicken and fresh chicken. I don't minding if my wife infects me with salmonella, because at least that food tastes good.<br>-SPHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-39667054770829447002005-12-05T13:48:00.000-07:002005-12-05T13:48:00.000-07:00Time shares make lots of sense to people that are ...Time shares make lots of sense to people that are bad at math and don't know about amortization. That's why my sister bought two of them.<br>-SPHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-63916013910342747302005-12-05T16:08:00.000-07:002005-12-05T16:08:00.000-07:00I'm curious about Jay's general demeanour ...I'm curious about Jay's general demeanour throughout. Was he friendly? How did he take the rejection? Did he seem slimy or just a guy doing a pitch? Was he good at what he was doing (apart from the company-provided lies)?Jeremyhttp://www.axesandalleys.comnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-29392122906466213792005-12-05T16:13:34.106-07:002005-12-05T16:13:34.106-07:00To be honest, Jay was a good guy. We had nothing ...To be honest, Jay was a good guy. We had nothing against Jay personally, but the price was just laughable.<br><br>At one moment he did almost lost his cool with "how much did you expect this would cost? have you been to Dillard's lately?!" when Kristin told him there is no logical reason to justify's $7,000 price tag.Teelknoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-40220624771901334172005-12-05T16:24:00.000-07:002005-12-05T16:24:00.000-07:00Not to mention that all the regal ware classica st...Not to mention that all the regal ware classica stuff looks hideous. If I'm going to spend $7000 on pots and pans (which I'm not) they better at least look like $7000Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-8788455348378672412005-12-05T16:30:08.383-07:002005-12-05T16:30:08.383-07:00This is the reason why Classica cookware never pos...This is the reason why Classica cookware never posted any prices on their website, instead they would send a "<a href="http://www.classicaregal.com/classweb/englishhtml/HOWTOBUY.HTM" rel="nofollow">Classica representatives come into your home and prepare for you and your friends a heart-healthy, delicious meal at no charge</a>."<br><br>I am curious how many people actually got suckered into buying these overpriced cookware.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-25533029808983899402005-12-05T16:31:57.010-07:002005-12-05T16:31:57.010-07:00In fairness, sandwiching a conductive metal inside...In fairness, sandwiching a conductive metal inside the pots <b><i>does</i></b> improve thermal conductivity in the lateral direction. That is to say, it prevents hot spots from forming in the bottom of the pan, by dispersing heat across the surface of the pot. (There will of course be thermal gradients in the direction <i>through</i> the material of the pot, but that doesn't matter so much for uniform cooking).<br><br>We went to some of those demos. Decided to get all-clad instead, which has a nice uniform heat and a lifetime guarantee. My favorite is still the wagoner cast-iron skillet, though.<br><br>The RegalWare waterless cookware had a nice gimmick (the lids make an airtight seal, so it's easy to steam stuff using the moisture in the food itself) but it just didn't seem to be worth the insane price tag.Craig DeForesthttp://www.blogger.com/profile/08257493025498254322noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-33417247283022271892005-12-05T16:34:30.183-07:002005-12-05T16:34:30.183-07:00this is like the cutco demonstrations, who use gui...this is like the cutco demonstrations, who use guilt and your family friends' pity to get them to buy shit.<br>i mean the knives are pretty good, but enough to justify the price premium?<br>they taught us that tactic too, to start off with a astronomical priced set (1 or 2% actually go for them, i think), then step down little by little until they cave and buy SOMETHING.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-1985912908606298292005-12-05T16:39:55.526-07:002005-12-05T16:39:55.526-07:00brilliant... props to your friends for using comm...brilliant... props to your friends for using common sense and skepticism.<br><br>where's your Atom feed?Cibbuanohttp://www.blogger.com/profile/11276730687845639258noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-36465076949778158562005-12-05T16:41:22.190-07:002005-12-05T16:41:22.190-07:00http://www.tian.cc/atom.xmlhttp://www.tian.cc/atom.xmltianhttp://www.blogger.com/profile/14696711693095229683noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-45018941490679005452005-12-05T16:55:00.000-07:002005-12-05T16:55:00.000-07:00Actually, it's true that good pots and pans (l...Actually, it's true that good pots and pans (like the ones from <a href="http://www.allclad.com/" rel="nofollow">All-Clad</a>, which have an excellent reputation) are often made of a sandwich of aluminum and stainless steel, in order to improve thermal conductivity. That part is not a lie.<br><br>The reason this works is that the aluminum (with higher thermal conductivity) provides most of the mass and thickness of the pan, and the stainless steel (with miserably low thermal conductivity) can be reduced to a very thin shell that is easily penetrated by heat.<br><br>It is true that you can still get thermal gradients. It is claimed, for example, that if the aluminum inside your clad pan doesn't extend up the sides, you can easily get a big temperature difference between the bottom and the sides. That's why truly expensive clad pans, like the All-Clads, have aluminum all the way up the sides as well as inside the bottom.<br><br>Of course, none of this changes the fact that this cooking demo is a total and utter ripoff. You can get a <a href="http://www.amazon.com/gp/product/B00005AL0K/qid=1133825817/sr=8-1/ref=pd_bbs_1/103-3562703-3719030?n=507846&s=kitchen&v=glance" rel="nofollow">5-pan set of All-Clad pans</a> for $540 from Amazon. Those pans are great (I lust after them) and five is probably all the stainless-steel pans you'll ever need, except for maybe a roasting pan. Nobody needs 55 pans, unless they're running a restaurant. <br><br>For reasonable pot and pan facts, I recommend <a href="http://www.amazon.com/gp/product/1584792965/qid=1133826746/sr=8-4/ref=pd_bbs_4/103-3562703-3719030?n=507846&s=books&v=glance" rel="nofollow">Alton Brown's book</a> and/or <a href="http://www.cooksillustrated.com/" rel="nofollow">Cook's Illustrated</a>...mikebhttp://www.castleblack.netnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-16060514508638387462005-12-05T17:09:00.000-07:002005-12-05T17:09:00.000-07:00Lordy!For $7000, you could buy one of everything C...Lordy!<br><br>For $7000, you could buy one of everything Calphalon makes, and then have money left for a really nice vacation.Bobhttp://www.blogger.com/profile/13946193679461113584noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-91223724395167841202005-12-05T17:17:47.360-07:002005-12-05T17:17:47.360-07:00These are the same guys who advertise in wedding r...These are the same guys who advertise in wedding related events and try to rip off engaged couples.<br><br>My wife and I went to one of these demos as we were offered $500 gifts. We got a coupon and were directed to a website that was selling a calculator watch for $250.00 + $75 shipping and handling (that we had to pay out of pocket).<br><br>These guys use Regal cookware, Royal Prestige and other names and are a bunch of frauds.<br><br>P.S<br>Ask your friend to be careful. If you do a google search "regal cookware fraud", you can find more info like here<br>http://www.ripoffreport.com/reports/ripoff34134.htmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-8007613610895948352005-12-05T17:45:00.000-07:002005-12-05T17:45:00.000-07:00Others have pointed out that the stainless/aluminu...Others have pointed out that the stainless/aluminum sandwich really is good for cooking over just stainless, so I won't belabor that point. I can't imagine the need for the five-layer construction, unless it's to try to reduce the mismatch in thermal expansion between the aluminum and stainless steel. Copper is also commonly used for this purpose; my Cuisinart monster saute pan uses a stainless/copper/stainless construction.<br><br>The composition of the side of the pan is really unimportant. That's not a cooking surface, so thermal conductivity through it is not relevant. If anything, better thermal conductivity there would lead to more heat loss, and poorer cooking.<br><br>The difference between 304 and 316 stainless is really negligible, for most applications. The corrosion resistance of 316 is slightly better, but this is cooking we're talking about, not spacecraft design.Narchttp://www.blogger.com/profile/02055696618689833957noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-75149469075484984442005-12-05T18:56:00.000-07:002005-12-05T18:56:00.000-07:00Something I don't understand. The guy lied abo...Something I don't understand. The guy lied about the pans being made of surgical steel. Let's assume this is not a lie. My question is: SO WHAT?<br>Why does this sort of thing impress people. In exactly what way is cooking food the same as surgery, and why would material that is optimized for one task be optimized for the other task? <br><br>And yet we see this sort of nonsense all the time. We're supposed to be impressed that a computer case is made out of the same material used to build submarines, or that chemicals plants use to protect themselves from being eaten by insects are in shampoo. Just how moronic is the average person?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-11020147342984209022005-12-05T19:14:00.000-07:002005-12-05T19:14:00.000-07:00Years ago, my husband and I sat through a two-hour...Years ago, my husband and I sat through a two-hour in-home demonstration of an $800 vacuum cleaner. We were promised a "3-day Mexico vacation" in return. "Amazingly," at the end of the presentation, after we declined to purchase the overpriced vac, the salesman claimed he had "just run out" of the vacation certificates. Aw, gee whiz! Moral of the story: get the certificate up front!<br><br>As to the poster who referenced Cutco knives: this is not a scam. Cutco has been in business since at least the 1950s. If you have priced a high-quality knife set recently, you know that they can run over $1000. My Cutco starter set cost me roughly $600, and I love it. My mother recently broke her 50-year-old Cutco paring knife while using it to pry the lid off a container, and they replaced it immediately with no questions asked. Plus, Cutco salespeople (usually students) don't promise gimmicky rewards for allowing them to demo the product.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-5494082384745800932005-12-05T19:27:00.000-07:002005-12-05T19:27:00.000-07:00I'm 55 years old, and they have been selling R...I'm 55 years old, and they have been selling Regal Ware with that approach as long as I can remember!<br><br>I find that a $ 70 set of stainless steel Revere Ware is just as good if not better.<br>That's what I use.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-6364739991100874222005-12-05T20:05:00.000-07:002005-12-05T20:05:00.000-07:00As to the poster who referenced Cutco knives: this...<i>As to the poster who referenced Cutco knives: this is not a scam. Cutco has been in business since at least the 1950s. If you have priced a high-quality knife set recently, you know that they can run over $1000. My Cutco starter set cost me roughly $600, and I love it.</i><br><br>You <i>can</i> spend over $1000 on a knife set, but almost no one needs to. I use a Forschner chef's knife (mine is twenty years old, holds an edge like you wouldn't believe, and is perfectly balanced), and you can get one of those for $30-60. All you really need beside's a good chef's knife is a serrated knife (I like the offset kind) and a couple paring knives. A 7-8" utility knife is good to have too, as is a boning knife. You can assemble all of the above for $100-200. <br><br>To spend $600 on Cutco knives is <a href="http://www.vegsource.com/talk/pressure/messages/58097.html" rel="nofollow">foolish</a>. They are stamped, not forged. Straight edges are more useful and versatile than serrated edges. You can't sharpen a micro-serrated blade yourself. And they're not carbon steel.<br><br>And how is it relevant how long they've been in business? Amway's been around forever. That doesn't make their business model any more ethical.Vidiotnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-74595463006412962992005-12-05T20:14:00.000-07:002005-12-05T20:14:00.000-07:00When you sandwich aluminum between layers of stain...When you sandwich aluminum between layers of stainless, you allow heat to travel efficiently in the aluminum, while retaining the superior surface cleanliness and hardness of stainless. An all stainless pan has poor heat conductivity and will support thermal gradients much better than one with an aluminum core, which transmits heat around much more uniformly.<br><br>Also, there is a little misunderstanding about 'surgical' stainless. 316 is used for food service and miscellaneous medical apparatus, but none of the 300 series stainless steels are used for cutting edges; things like scalpels are made of 400 series stainless,(like 440C) which is heat treatable and hardenable.Rogernoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-65833540452800922122005-12-06T02:24:00.000-07:002005-12-06T02:24:00.000-07:00Allclad is great and you can buy the pots one at a...Allclad is great and you can buy the pots one at a time (we give'em to each other as christmas presents).<br><br>There is no such thing as "Surgical Stainless Steel" beyond the fact that surgical tools are made of stainless, the important stuff is in the heat treatment and passivation, not the alloy.<br><br>Cutco is mass produced stainless steel crap, a $600 cutco set is like a $30000 Yugo, just 'cause they charge a lot dosen't make it good. Stamped blades, flammable plastic handles, soft stainless steel - eecch, not in my kitchen. (I have one Stainless "French Chef" Chefs knife which cost around $100, not bad for stainless, A couple of Sushi knives from Japan (hundreds of dollars new, I got'em for $10 each at a flea market from a vendor who dosen't like to research) the rest I made myself from 1095 (Standard high carbon) steel. The 1095 will tarnish if you don't take care of it but I heat treat them hard (about 60 rockwell) they are hell for sharp and hold an edge for a long time. <br>Cutco. Don't get me started on cutco. Sigh.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-7080511442343993742005-12-06T03:39:00.000-07:002005-12-06T03:39:00.000-07:00In answer to the person who wonderedhow many $7,00...In answer to the person who wondered<br>how many $7,000 cookware sets they sell,<br>I'm betting it's quite a lot.<br><br>It's a classic psychological trick<br>used by salesmen, called the<br><a href="http://www.psybox.com/web_dictionary/Reciprocity.htm" rel="nofollow">reciprocity principle</a>. Give someone a small<br>token (the meal) and they feel indebted<br>and will irrationally "give" something<br>back, even if that is $7,000 for a load<br>of overpriced junk.<br><br>Rich.Richard Joneshttp://www.blogger.com/profile/06762455102535000564noreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-34018513315631452822005-12-06T03:51:00.000-07:002005-12-06T03:51:00.000-07:00About 20 years ago I was recruited through a newsp...About 20 years ago I was recruited through a newspaper ad to sell these pots. I don't remember what the brand name was, but we were all brought to a motel for a 3 day training. Most of us were college students or recent high school grads.<br><br>The whole thing was very rah-rah. The "owner" or whatever drove up in a brand new corvette, and had a slick oil hairdo. There was a lot of drinking, a lot of money thrown around by the company. <br><br>We were told to target low-middle income classmates (women) that did not attend college. We were supposed to go through our high school class lists and think of women specifically that might like to "invest" in cookware that will last them a lifetime and they can take with them into their marriage, etc.<br><br>There was a whole prepared presentation that we had to follow word for word- the whole cooking routine, the benefits, the 5 layer, etc. etc. (it hasn't changed in 20 years?). The financing was a BIG part of it, that was the hook. we had all sorts of lines to overcome the objections.<br><br>I did one presentation and bailed. It wasn't for me. Reading this post brought back the memories though....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2481960934450782247.post-40103076101550013142005-12-06T04:57:00.000-07:002005-12-06T04:57:00.000-07:00Narc said"The composition of the side of the ...Narc said<br>"The composition of the side of the pan is really unimportant. That's not a cooking surface, so thermal conductivity through it is not relevant. If anything, better thermal conductivity there would lead to more heat loss, and poorer cooking."<br><br>Narc has obviously never cooked custard, scrambled egg or anything similar in a saucepan. The food bakes onto the edge of the saucepan because the sides are *hot*.<br><br>Heat is conducted through the metal (just touch the rim of an all metal saucepan if you don't believe me) and while the temperature of, say, boiling water won't/can't get over 100C (at standard pressure), the sides of a saucepan can get *much* hotter, so when you swirl water in a metal saucepan you'll hear it flash to steam as it hits the sides above the standard water level (where the metal is over 100C).<br>Since heat transfer is proportional to the temperature difference, having hotter sided saucepans means more heat being transferred to the liquid within (as there is more surface area than just the base)The Magiciannoreply@blogger.com