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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