Review on 🍳 Silver Farberware Classic 2-Quart Covered Stainless Steel Saucepan by Cris Walton

I really regret buying this 2 liter Farberware pot. I have enjoyed owning five other Farberware stainless steel pots for over 35 years and they are as good now as they were when I bought them. Although the design of the new pot is very similar to the design of the old Farberware pots and fits in well with the collection in that regard, it is not of the same quality as the old pots. First, it's not stainless steel, or at least not "stainless steel" as the term has long been known. When I cooked heavily colored foods like red cabbage or anything that contained tomato paste, the underside of the new pan turned discolored (blue and red), especially where the flame touched the pan. There were also residual traces of fire, which often had to be brushed off. This leads me to wonder if the bottom of the pot distributes heat properly. My old pans never discolored or showed signs of burning, even at higher temperatures. If you compare the (internal) cooking surface of the new and old pans, they are different. The newer pot has more prominent, coarser concentric grooves created during the finishing process. Such grooves were invisible in old pots. Additionally, kitchen stuff collects in these tiny ridges, especially in the bend where the bottom meets the vertical sides of the pot — a spot that's harder to clean. I suspect that the metal materials (alloys) used to make the new pots are different than they used to be. I should add that even when the food was badly burned due to my carelessness, the old pots were perfectly clean and look fine today. Since the seller (Revain) who sold me the pot refused to take it back, I decided to only use it to boil plain water. It seems to be able to.