Which freebie Jewel pans should I get?

Jewel has free Cuisinart cookware-for $10 in groceries you get a stamp. We have the max amount of stamps so we can buy a few lower end pans-small teflon coated fry pans or 1 quart non covered or covered SS pan up to a large SS fry pan, large stock pan or lasagna pan. Which ones would you get?

Hi- I haven't even been saving stamps, because I know there is no way I would be able to acquire enough stamps to get anything. Last night I was eligible for one whole stamp.

I've been pondering the same thing. We have a lot of skillets. I'm thinking maybe the 12-in everyday pan with handles (and going by the photo, a lid).

Could that 6-qt covered stockpot go in the oven like a Dutch oven? Or is it too thin to be good for that?

I've got enough stamps for a good sized 'pour pot' (?). I'm wondering if redemption is limited to the in-store stock. This could really wreck things.

Hi- As far as I know it is limited to what is in stock. Are there any other Jewel stores in your area you could hit?

Katie wrote:I've been pondering the same thing. We have a lot of skillets. I'm thinking maybe the 12-in everyday pan with handles (and going by the photo, a lid).

Could that 6-qt covered stockpot go in the oven like a Dutch oven? Or is it too thin to be good for that?

Hi,

The limitations for putting it in the oven may be any knobs or handles.

I have a set of Teflon frying pans with silicon handles. Their official tolerance for heat is 375 degrees according to the manufacturer. I found comments where it had been previously stated as 425 degrees.

Somewhere on LTH, I read where someone replaced their pots knobs/handles for those tolerant for higher heat. They did this to allow them to use this pot in an oven.

Regards,

Hi Katie- If you go to Jewel, you should be able to tell by looking at the box, if the stockpot can go into the oven. I just googled cuisinart hard analyzed 6 quart stock pot, and they manufacture one that can withstand up to 500 degrees if that is the stock pot they are giving away. Jewel had major problems with the stores not having enough stock for the Rachael Ray promotion, and promising that more was coming when it did not. I would not wait to get your pan, although the ones that require more stamps, I am sure are less likely to run out. Hope this helps, Nancy

I have 100 stickers, so I have a choice of the 10" skillet (no lid), or a 2 quart covered pot/pan for free. Probably go for the pot.

My two cents...we chose the 12" everyday pan with handles and its supposedly oven safe to 500 degrees. I have only used it once since acquiring it, searing some pork chops, adding mushrooms after to deglaze and then using cream of mushroom soup and quartered potatoes in what my Mom used to call "hobo chops". All done on the stove top.

The sear aspect was great as the pan conducts heat well (surprisingly the handles, while also metal, don't get too hot) but even on a slow simmer the chops were sticking to the bottom of the pan and once ready to clean it, I could not remove some black splatter/stains from the inside rim of the pan. I know some of my folks old pans seasoned both on the inside and outside but it seemed odd that in one use I am on that track.

It was free so no harm no foul...we ran into a checker who for a $28 purchase gave us over 40 stamps so beggars cant be choosers I guess!

It just seems silly to buy a sauce pan without a lid. The lids for the pans that require more stamps are glass. I have never used glass lids. Oven safe? We have a couple of teflon coated saute pans- small and large- that are pretty scratched up, a Faberware ss set that -don't laugh or judge-have lasted for nearly 30 years and I still love- and a nice 12 inch Cuisinart ss pan sans lid- which always cleans up nicely. The problem with the Faberware is the lids and handles are plastic. They say they are oven proof but I have not tested same. So I guess I am leaning toward the sacuce pans-but what about that lasagna pan-it seems it could be used for roasting too... but I can get a few more pots/ pans at the lower end... I am seriously confused...help

I also wonder whether the lasagna pan would be good for roasting chickens and such. I realize the high sides are not ideal for air circulation. Mostly wondering how the pan would hold up.

NFriday wrote:Hi- I haven't even been saving stamps, because I know there is no way I would be able to acquire enough stamps to get anything. Last night I was eligible for one whole stamp.

Same here. Maybe we should pool our stamps next year? I'd gladly donate mine to any forum member who collects them.

Jewel is my 7-11 and I rarely buy more than milk, eggs, OJ or protein. what few stamps I've received I sent to school with my son for the PTA collection (for a womens shelter)

EDIT: My extra stickers have been spoken for. Thanks!

I picked up the lasagna pan. I chose it because every time I make lasagna it seems I can never get enough layers in the pans I do have. Haven't tried it yet, but the pan looks like better construction than the promotional products Jewel has had in the past.

I grabbed a stock pot. I agree that the construction looks pretty good, though I haven't used it yet, so I can't really say.

Lasagna is one of those things that is so labor intensive for me (layers! and boil pasta [so hard] and make meat sauce and Bechamel and, and, and...) that I'll just buy it.

We opted for the 6qt stock pot. We have an 8qt and a 4qt so we opted for the inbetween size. Just picked it up today at the Jewel in Plaza del Lago in Wilmette. The manager said they had a whole pallet of pans waiting for the redemption. They had a full stock of all pots and pans.

Elfin wrote:We opted for the 6qt stock pot. We have an 8qt and a 4qt so we opted for the inbetween size. Just picked it up today at the Jewel in Plaza del Lago in Wilmette. The manager said they had a whole pallet of pans waiting for the redemption. They had a full stock of all pots and pans.

I didn't check with the manager @ Roscoe & Damen but AFAIK they had only three or four options on display.