We recently got a new set of pots and pans. Crazy thing to post about, huh? But I like ’em and wanted to share, plus I wanted to see if anyone else had them and how they are holding up. I understand that non-stick pans may allow things to leech into your food, but I was led to believe that the newer coatings might be more safe. But . . . who knows . . . years from now they will claim they are bad. You know how things are. I am not good at cooking in pots and pans that are not coated. I have a very nice, very expensive set of pans that have no coating, but I rarely use them because it is difficult for me to cook in them. What had finally happen to the set we just replaced was ALL of the coating was coming off. I am pretty sure THAT was not good.
I, of course, was looking for BLUE pots and pans and I found a few sets. But the manufacturers of pots and pans are horrific in the sets they put together. As with anything, one gets used to cooking with certain sized pans so I was tasked with getting the exact sizes that we had. We had THREE pots – THREE, not two and for some reason most sets only came with two sizes. They had things I didn’t want like strainers and other sized pans but not the three sized pots we had.
But I kept searching and I found a set that had the three sized pots we wanted to have. It had more pans than we needed, but . . . it had the pots. Oh, another thing the set had to have was a good return policy. I was shopping online and need to be able to return it if we didn’t like it.
We ended up with a set that includes – 8” skillet, 10” fry pan, 12.5” fry pan, 1.5-quart sauce pan with lid, 2.5-quart sauce pan with lid, 3-quart chef’s pan with lid, 3-quart sauté pan with lid, 6-quart stock pot with lid. It was the 2.5 quart sauce pan (pot) that most sets were missing. And since I call sauce pans pots I wasn’t sure I was getting what I wanted. And none of my current pots had information on them as to what size they were. So I wasn’t exactly sure we were getting the EXACT same sizes (as I was tasked to do).
Anyway . . . so far so good. The bottom of one pan is already scratched up . . . but that is ok. They are not hanging out. It is the inside I am more concerned with. They are flat and sit on the stove . . . that was something I was missing as all of our pans were warped. These ones are light enough to pick up with something in them, but not so light they spin on the stove. So far so good. They are also truly non-stick. I have cooked without fat in them, although I do prefer the flavor and crispiness that one gets from cooking with fat or oil . . . but I can do without it sometimes.
So . . . does anyone else have these Granitestone Pro Pots and Pans with Ultra Nonstick Diamond & Mineral Coating? If so, how are they holding up? If not, what kind of pots and pans do you have?
When working with weights, even the light ones we are using, we are maintaining a neutral wrist position. We don’t bend the wrists. Sometimes when moving the weight up to the shoulder in a biceps curl one might bend the wrist so it seems like the weight actually made it to the shoulder. It is important to keep a neutral wrist and squeeze the biceps at the top (of the move, when the weight is up).
remain neutral no matter which way the palm is facing. With curls (exercise for the biceps), for example, the palm could be facing up (biceps curls) or inward (hammer curls), but the wrist does not move . . . same with triceps kickbacks or triceps extensions.
So, let me explain what is going on. Keep in mind that I may not be perfectly posed as it is a hilarious feat to press the button then get down on the ground . . . once I get down I always manage to forget something (foot angle, arm straight, smile, etc.) in the short time of the timer then as soon as it clicks I think, “Oh . . . ”
I tried it and it works great. I 
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