Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 4/2/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!drutx!eac From: eac@drutx.UUCP (CveticEA) Newsgroups: net.cooks Subject: Cookware Message-ID: <1626@drutx.UUCP> Date: Mon, 17-Dec-84 09:56:33 EST Article-I.D.: drutx.1626 Posted: Mon Dec 17 09:56:33 1984 Date-Received: Tue, 18-Dec-84 02:43:39 EST References: <184@faron.UUCP> Organization: AT&T Information Systems Laboratories, Denver Lines: 25 When choosing cookware-- keep in mind that different types will serve different purposes well, therefore it is seldom a good idea to buy ONLY one kind. For example--why pay a lot for a solid aluminum stock pot? Stainless steel does the job of boiling things for about half the price. When even heat distribution is important, such as in a skillet or a sauce pan that will be used for making thick sauces, then a heavier pan should be chosen. This not only makes good cooking sense, but it makes good budget sense as well. When choosing a pan that is heavy, or will contain heavy things, the sturdiness of the handle is extremely important. I refuse to buy cookware with a non-stick coating. It wears off no matter how good it is. My recommendations-- Frying pans--cast iron or good cast aluminum such as magnalite (sp?) Sauce pans--Farberware (stainless steel with a heavy aluminum bottom) or if you are really picky (and rich) buy magnalite. Stock pots--any quality stainless such as Revere ware. Roaster--Heavy treated aluminum or cast iron. Treated aluminum such as magnalite is important if you are going to use it for high acid foods. Cast iron is great, but very heavy. Keep the matching stuff for your table service. Matching cookware may seem nice but it doesn't always make sense. Betsy Cvetic ihnp4!drutx!eac