[Sca-cooks] Cookware

[Olwen the Odd]

I use enamel ware almost exclusively.  I love the way it cooks.  Low heat, I
can put it in the oven, in the firepit, on the grill, on the stovetop,
anywhere I need to cook.  Most of mine I have found over the years in second
hand shops or flea markets.  Yup.  It's heavy, but that is worth the
trouble.  I found this link to a site that has some for sale.  I have some
of the orange stuff and two of the more modern yellow pieces but most of
mine are blue with a little bluer pattern on it.
http://www.the-panhandler.com/enamelware.html
Olwen

>>I am investigating buying some new cookware for me.  What is the good
>>stuff? From Williams -Sonoma?  Calphalon?
>
>Don't spend the money for buying from the overpriced WS...  Calphalon is a
>bit overpriced too, I think.
>
>I like to go to restaurant supply store and purchase brands such as
>wearever.  They have a good line of teflon coated frying pans and pots.  If
>you need teflon and/or nonstick.
>
>Stainless steel pans lined with a double/tripple layer at the bottom that
>would include copper is fine.
>
>Cast iron is cool too.
>
>I use aluminium pots and pans for some things, though they aren't good for
>everything.
>
>Go shop at the restaurant supply store  You'll be amazed at how much
>cheaper it tends to be, for usualy more resilient products *designed* to
>endure rough treatment at the hands of overworked, stressed out, hyper,
>undertrained kitchen staff :-)
>
>Gorgeous Muiredach the Odd


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