SC - SAVILLE ORANGES

[Elaine Koogler]

- -----Original Message-----
From: BalthazarBlack at aol.com <BalthazarBlack at aol.com>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Saturday, July 15, 2000 3:37 PM
Subject: Re: SC - Calaphon pots & pans



I think the better choice would be Farberware and or cast iron.  Farberware
has a copper core in the bottom of the pans so you get good heat
distribution and the body is stainless steel that looks great, unless
someone gets over zealous with the brillo.  Cast iron because it adds iron
to your diet, you can take them camping and they last forever or at leat
three generations so far.

>> Calphalon is god.
>
>i would like to complete this sentence, if I may, by adding the proper
>ending: "Calphalon is god-darned expensive!!!"
>
>Alluminum or stainless steel, professional quality, is the only way to go,
my
>friends.... Though Calphalon is a good quality product, it is certainly NOT
>worth the price tag.  Anything you can do in Calphalon, you can do in
>alluminum or stainless, at a fraction of the cost.  You just have to treat
it
>with a little more TLC.
>
>Balthazar of Blackmoor
>(who once paid $160 for a 4-quart Calphalon sauce pan...and then found out
>the lid was an extra $40!!)
>
>In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen
a
>lot of places, 'cause I miss her very often.