[Sca-cooks] Replacing a pan...
edoard at medievalcookery.com
Mon Mar 17 20:36:26 PDT 2008
On Mar 17, 2008, at 1:59 PM, Amy Cooper wrote:
> Does anyone have recommendations for "bang for your buck" for these
> pans? I
> can't spend a horribly large amount, but want quality for what I buy.
> Stainless is not a forgone conclusion, but whatever finish has to
> be pretty
> durable, as I use these pans just about every single day (and on
> or for parties, multiple times in one day!)
I've been using my copper-bottomed, stainless steel Revereware for
the past 20 years. It's taken all the abuse I've dished out, it
cleans up easily, and it still looks good.
Edouard Halidai (Daniel Myers)
Pasciunt, mugiunt, confidiunt.
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