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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 16 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Belgique Gourmet Cookware  (Read 81592 times)
Lori
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« Reply #15 on: December 31, 2008, 03:43:03 AM »

12/30/08

OMG - You wouldn't believe what just happened to us on CHRISTMAS with our set of pans!!!  We were boiling some asparagus and the whole pan melted on our NEW GLASS STOVE!!  There was metal all over, it broke the glass stovetop, and left a horrible smell in the kitchen for hours. 

Does anyone have any information on how you contact this company???  We are afraid of using these pans for fear of burning our house down not to mention what the smell is doing to our lungs.

Please let me know what you did.  Thanks.

Lori
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denitan
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« Reply #16 on: January 07, 2009, 09:03:01 AM »

I am no Gourmet,  but I do love to cook lots of stir fry and veggies. A recipe that I cook all the time was cooked in the Belgique skillet, and it seems as though it was the best that I had ever had. (the skillet was a Christmas gift). I went out and bought a stainless steel large skillet and also the boiler. I left some olive oil heating in the skillet ( I hate I did that) I have never left anything on before, and as a result the skillet burned on one side to a copper color, I don't know what to do to get it off. These cooking aides are a bit too new for this to happen so soon. I also did notice that when I cooked some spaghetti for the first time , boy it seemed to take a while  for the the water to heat in the boiler and the ground turkey to brown in the skillet. This made me bit concerned considering I like to cook and be done with it when I do prepare meals. I wonder if anything will remove the the discolored caramelized burn stain in the skillet, and also what will keep the item looking good. These items wont hold up to experimenting with different cleaning sources.
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Cooking gal
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« Reply #17 on: July 24, 2009, 11:29:33 PM »

Hi - Does anyone have any idea how to get a hold of care instructions ?  I can't find mine and want to know how to care for the cookware set that has a copper bottom.  I also would like to know what temperature the cookware can withstand in the oven ?  Lids included
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knichols
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« Reply #18 on: February 04, 2010, 06:44:16 PM »

I LOVE BELGIQUE. I have the frying pan, and I initially HATED it. I had the same problem as a lot of others... Food seemed to stick like glue! After hearing so many good things about belgique, I knew I had to be doing something wrong. I looked it up, and you MUST USE THE PAN PROPERLY! Now that I know how to use it, I LOVE THIS PAN!!!

The secret is to preheat the pan on a medium low setting for about 10 minutes until the pan is good and hot. To check and see if it's ready, sprinkle a teeny bit of water on the pan. If the water sticks and sizzles, it's not ready. If the water beads up and slides across the surface of the pan in little droplets, then it's hot enough. (When you preheat the pan, the metal expands and closes all the teeny tiny microscopic scratches/cracks in the pan leaving nowhere for the food to stick. ) Once it's hot, put a little oil in followed by your food. Nothing will stick, and I mean nothing. Not even hash browns. Seriously.
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