[Sca-cooks] Pots and Pans

[a5foil]

No rants, and I am currently out of lemons.

I prefer Le Creuset -- I have one round Dutch oven that's about 30 years
old, rather stained now but still going strong. However the stuff is
expensive and the available shapes/sizes aren't good for everything. I have
a really great 5-quart non-stick chef's pan with a glass lid, made by
Wearever. I use some Calphalon -- a couple of saucepans, a 3-quart
straight-sided saute pan and a 6-quart tall soup pot -- but I "retired" the
frying pans in favor of cheap, put-it-in-the-dishwasher non-stick ones. I
have an old amber glass Visions double boiler, which I really like because
you can see when the water is about to run out. My stock pots and pasta pot
are relatively inexpensive stainless. I have never been a big fan of plain
cast iron, because I like to actually scrub my pots and pans, but I do have
a cast iron skillet that I use exclusively for cornbread. Oh, and my one
heirloom piece is a heavy aluminum reversible pancake griddle / bacon pan --
flat on one side, ridged on the other -- that belonged to my grandmother.

Cynara






----- Original Message -----
From: "Patrick Levesque" <patrick.levesque at elf.mcgill.ca>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 07, 2005 9:35 PM
Subject: [Sca-cooks] Pots and Pans


> 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 :-)
>
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