I'm the same way. . .I have a menagerie of different types of cookware, including a couple peices of old copperclad Revere Ware.
I have an Induction Cooktop, so mostly I use only stainless steel cookware. This lent for a humorous experience while canning pickles a couple of years ago.
I had stopped by a fruit stand, and found lugs of good quality pickling cucumbers. I brought them home, dug out my spices, salt, vinegar, etc. And, that evening I began processing the pickles.
It was about 11:00 p.m. before I got them all put in jars, and ready to put in the canner for final processing. . .There were 18 quarts of them in all. But guess what?. . .The canner wasn't stainless steel and wouldn't work on my cooktop.
It was late, I didn't want to wake my neighbors to use their stove, so I had the idea to load the jars of pickles into the dishwasher and put them through the potscrubber cycle which has a heated water function, and a long dry cycle.
Voila', after loading them up, and going to bed, I awoke to perfect pickles. . .My family calls them, "Nana's Dishwasher Dills."
So, I may not have Calphalon, or Circulon. . .but heck, I have a dishwasher;-)
Myrl Jeffcoat
