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From: minow@decvax.UUCP (Martin Minow)
Newsgroups: net.consumers
Subject: Choosing high-quality cookware
Message-ID: <14@decvax.UUCP>
Date: Tue, 18-Dec-84 22:19:50 EST
Article-I.D.: decvax.14
Posted: Tue Dec 18 22:19:50 1984
Date-Received: Thu, 20-Dec-84 04:41:00 EST
References: <25@ucbcad.UUCP>
Lines: 16

I have French-made resturant cookware.  The brand name is Chef
Inox.  You might be able to find it at some of the New York
resturant supply stores (such as Bridge), or you could write
to E. F. Dehillerin.  18-20 Rue Couqilliere, Paris.

Chef Inox is very heavy guage stainless steel with a flat
bottom.  The bottom consists of a thin sheet of stainless
steel bonded to a slightly thicker layer of copper, which,
in turn, is bonded to the pot itself.  Several of my pots
have seen daily use for well over ten years without any
sign of wear.

Martin Minow
decvax!minow