SC - Calaphon pots & pans
BalthazarBlack at aol.com
BalthazarBlack at aol.com
Wed Jul 19 07:49:49 PDT 2000
In a message dated 7/17/00 7:05:13 PM Pacific Daylight Time,
morgana.abbey at juno.com writes:
> I see in the last Chef's catalog that there's something on the market
> with a ceramic surface. Anyone see/handle it?
I have a few ceramic coated pots and pans which I use on a semi-regular
basis, and they are very nice to work with. Some do have a few chips in them
(from Granny, I think, since they've had them as long as I can remember), but
they work very well.
>
> It's also been my observation and experience that professional kitchens
> avoid non-stick pans because they don't want to have to keep 2 sets of
> utensils.
I have never worked in a kitchen where non-stick was avoided. I have worked
in some where it was not common, but there were still a few saute pans lying
around with that familiar gray-brown coating on them. Truth be told,
though...the place where I work now only has three non-stick egg pans, and
those are used only for demonstration or tableside cooking in the dining room.
Balthazar of Blackmoor
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.
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