[Sca-cooks] Pots and Pans

[Chris Stanifer]

--- Patrick Levesque <patrick.levesque at elf.mcgill.ca> wrote:

> Well, we often talk about knives and our favourites brands here, but what
> about pots and pans?
> 
> Petru
> 
> Trying to get away from lemons and rants :-)

Thanks.  I'll post what I find (if anything) about lemons in England, but until then I'll go my
merry way :)

As for Pots and Pans, it's hard to beat good old cast iron for a good portion of standard cooking.
 Some techniques are better served by enamelware, and others aluminum or stainless steel.  Of the
pots and pans available to most home cooks, I prefer Calphalon for it's durability and weight, but
the expense for the real stuff kind of makes it hard to justify.  I can get commercial or
industrial pots and pans (stainless and aluminum) at my restaurant supply company pretty cheap, so
that's usually what I go with.  Vollrath is my preferred brand of commercial cookware.

William de Grandfort




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=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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