Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site alice.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!alice!jj From: jj@alice.UUCP Newsgroups: net.cooks Subject: Re: Cookware Message-ID: <3178@alice.UUCP> Date: Mon, 17-Dec-84 14:16:40 EST Article-I.D.: alice.3178 Posted: Mon Dec 17 14:16:40 1984 Date-Received: Tue, 18-Dec-84 02:49:28 EST References: <184@faron.UUCP>, <1626@drutx.UUCP> Organization: New Jersey State Farm for the Terminally Bewildered Lines: 46 I must echo Cvetic on cookware. I find that Non stick is an oxymoron, given a few years. Farberware saucepans, stock pots, etc, are just find. For cooking candy and other VERY evenness senstitive things, I use a range of Club aluminium ware, it's slightly non-stick and it has very good heat properties. Magnalite/Calphalon and the like are indeed wonderful, fantastic, and utterly overpriced. Their pricing schemes are as insulting as Cuisinart's former prices. For frying pans, USE CAST IRON. There's no substitute. For a wok, use a good stainless aluminium bottomed fry pan, if you have an electric stove, and buy a CHEAP wok for gas. Roasting pans are best stainless, I think, I don't trust aluminium with anything acid. I guess my own feeling is that the price of good cookware isn't necessarily high. The "set" concept is utterly ridiculous EXCEPT that the sets often offer a price advantage. My advice: Get a large Farberware set (without the mixing pans), and a 12 at (or 16 if you need that) stockpot. If you do a lot of full dinners, buy another three qt and two qt saucepan. Get an additional 3 qt Club aluminium saucepan, Use it for candymaking, etc. IF you do a lot of that sort of stuff, get two, or look into a set. Get a good 8" and 12" cast iron frypan (they go for cheap!) Get a cheap wok, and IGNORE electric woks/ SEason the iron very carefully. Then, eat, and go on a diet.