Has anyone here ever cooked with Rena-Ware stainless cookware and is it any good?

I love my Rena Ware. My mother gave me her set when she bought some super duper fancy waterless something or other, and then asked for her Rena Ware BACK. Being the nice daughter I am, I said NO, haha. I bought more pieces over time, and I love it. The lids fit perfectly, that brand lasts forever. I have had to replace the handles on a couple pans, since they became brittle and broke. It probably didn't help that I put them in a hot oven. One thing I really like is that they are so easy to clean. I tend to be a rather messy cook, and the bottoms of most of my pots and pans have all kinds of gunk, but the Rena is so simple to clean. I've used them on both gas and electric stoves, but never on a flat top. My oldest pot does have kind of a bowl on the bottom, not flat anymore, but it fits perfectly on my gas stove. I like the heavy bottom, the heat is so evenly distributed.

Rena Ware Cookware

Rena Ware Australia

I bought a set of Renaware when I was 17 (am now 70) and have trekked around the globe with it. I still use some of it but there are two caveats: 1) the handles on my old set tended to crack and break off (Rena may have fixed this problem by now) 2) they cannot be used with glass-topped stoves as the bottoms tend to warp and glass-topped stoves will only take pots and pans that are absolutely flat. I think they are overpriced but they are certainly long-wearing and keep their finish forever. I keep a two-burner plug-in electric stove-top specifically for times when I want to use my biggest Renaware pans. If you can get a complete set for a good price, you won't regret it especially if it comes with the coffee pot which is brilliant. The short handles are a great safety feature if there are small children about and make storage much simpler too.

I ve cooked with many different types of pans (both high end as well as inexpensive), while my mom has owned Rena Ware for over 20 years. Nothing compares to cooking in a Rena Ware pots and pans. I love how evenly they conduct the heat. I cook the same soups or rice dishes in my pans and they are never the same as the Rena Ware final product.

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Has anyone here ever cooked with Rena-Ware stainless cookware and is it any good?

A friend of mine is moving overseas and liquidating everything. She has a set of this cookware (used) and is offering to sell it to me at a good price, but I don't know anything about it. Wondering if anyone here has used it and what you think of it? Thanks.

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It sounds like a temperature control/application problem. To be honest, eggs are best cooked in a non-stick skillet. They can be done in stainless, but you have to be more judicious in your use of fat to do so. That being said, the problems you describe sound like you are doing 2 things. With the eggs, the burnt layer makes it seem that you are cooking them at way too high of a temperature. Butter in particular has a fairly low smoke point, due to the amount of solid material in the butter, and it sounds as though that solid particulate is burning and sticking to your eggs. Lower the temp, and that should stop. With meats in stainless, sticking can occur if the heat is too high, or oddly, if the meat is added to the pan before the pan has reached temperature. The ideal way to sear meats in stainless is to add about 2 tbs of oil to a 12" skillet, heat over medium high/high heat until oil is shimmering and you see the first wisp of smoke, and then add your meat. It is important to note that you should dry your meat with a paper towel before adding it to the pan. If you dont, the water will cause the oil to pop as you describe, and create an unpleasant cooking experience. If you wait for the pan to get to temp, you won't have oily food as you describe. A delicious crust will form on the meat, and the water hissing out at the surface of the product will keep the oil out of whatever you are cooking. However, if the pan is not hot enough to keep whatever you are cooking sizzling, oil can permeate the surface of whatever it is you're cooking, leading to oily food. That is why overcrowding the pan is a bad idea (it drops the temperature of the pan below a point that can keep the water hissing out of your product) and why adding food to a pan that hasn't heated to temp is a bad idea. In addition, one of the joys of cooking with stainless is the production of fond on the bottom of the pan. These little brown bits are the base of most every gravy/pan sauce, and cannot be obtained when you cook with non-stick. In summation, cook your eggs over low heat, and preferably in a little non-stick skillet kept specifically for that purpose. For meats/sauteing, bring the oil and pan up to temperature before adding the product to create a delicious crust, and prevent sticking and oily food. Edit in response to edit: You don't want to use a cast iron skillet for eggs. Cast iron is a very pourous surface, and your eggs will stick like crazy. In addition, because cast iron is so frigging dense, it holds heat like crazy, and won't adjust temperature quickly as a result. General rule of thumb, the more delicate the food, the more delicate the pan. Buy a little 8" teflon coated crepe pan or skillet for your eggs, and treat it nice. Buy a 12" Lodge cast iron skillet, and cook your steaks in style!

I bought my set in 1961 and have used it almost daily since. Have had to replace a couple of handles, but that was easy. Don't use it to its capacity, but really love it.

I've used it for years. It saves time, easy use, long duration but each piece is pretty much heavy.