[Sca-cooks] Cookware

[robert frazier]

i use cast iron.all from second hand stores and
yardsales.i have so many that the word"obsession" has
been used.every thing not cast iron is restaurant
grade.i cook for any where from 1 to100,so i need
heavy duty.it's allso the reason i have a 3/4 ton van.

--- Olwen the Odd <olwentheodd at hotmail.com> wrote:
> 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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=====
robert frazier
stallarifannsk household,An Tir
S.S.D.D.

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