[Sca-cooks] Replacing a pan...

Daniel Myers edoard at medievalcookery.com
Mon Mar 17 20:36:26 PDT 2008

On Mar 17, 2008, at 1:59 PM, Amy Cooper wrote:

> Does anyone have recommendations for "bang for your buck" for these  
> pans? I
> can't spend a horribly large amount, but want quality for what I buy.
> Stainless is not a forgone conclusion, but whatever finish has to  
> be pretty
> durable, as I use these pans just about every single day (and on  
> weekends,
> or for parties, multiple times in one day!)

I've been using my copper-bottomed, stainless steel Revereware for  
the past 20 years.  It's taken all the abuse I've dished out, it  
cleans up easily, and it still looks good.

- Doc

  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.

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