[Sca-cooks] RE: cookwares

[Marilyn Traber]

This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
--
[ Picked text/plain from multipart/alternative ]
Well, I am partial to La Creuset for some applications. It is very nice
enameled cast iron. Good for slow cooking over low heat without dumping that
nasty iron taste and too much iron for my poor system to handle into the
food. You can get it at amazon.com failry easily.

I have some partiality to my mom's copper revereware for other things,
medium to high heat quick cooking. And the copper bowl for beating
meringues.

I have a #14 wearever non-stick skillet for mass producing omelets,
pancakes, pounds of bacon...and it goes camping with us as well.

I have both a newer wok and an antique wok that had 35 years of seasoning
removed from it and it has never been the same since, but we are trying to
fix that. The newer wok is one of those 'hand hammerd' deals off the telly.
Not bad, failry complete and is seasoning up decently. We use the dome lid
on the farberwear electric grill [ the rotissery died a few years ago so it
just grills now ;-( ] when we do steaks or chicken to hold the heat in.

margali

the quote starts here:
I am investigating buying some new cookware for me.  What is the good stuff?