[Sca-cooks] NON-STICK COOKWARE

[a5foil]

I have the anodized Calphalon stuff (thanks to a generous mother-in-law) and
it is perfectly okay, but it is not my favorite. They do have a line with a
nice non-stick finish, but the only pan I have with that finish is a very
small skillet so it doesn't get much use. My absolute favorite for saucepans
is Le Creuset enameled cast iron. It heats evenly and is easy to clean. I
have several non-stick skillets and I use them for just about everything
that needs a skillet -- I just got cheapish ones and figured that it would
be more cost-effective to go through several ten-dollar pans than to buy one
hundred-dollar pan. But I do wash ALL my pans by hand.

My advice would be to buy individual pieces that suit your needs instead of
a matching set. And look for pans with relatively thick bottoms. If you can
find back issues of Cooks Illustrated they sometimes have very useful
reviews of various types of cookware -- mine are in storage, or I'd check
for you.

Cynara

----- Original Message -----
From: "Heleen Greenwald" <heleen at ptdprolog.net>
To: "List, SCA-COOKS" <sca-cooks at ansteorra.org>
Sent: Saturday, July 05, 2003 11:00 PM
Subject: [Sca-cooks] NON-STICK COOKWARE


> Hi Folks.
> I have recently been converted to the wonderfulness of non-stick cookware
> and am now on the look out for a non-stick set.  Does anybody have any
> opinions or favorite non-stick cookware lines they favor?
>
> Also, how about Cafalon (sp) that particular line of cookware.....
> What is the difference in it's commercial grade or anodized or whatever
they
> call it?
>
> Many thanks for your opinions....
> Phillipa
>
>
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