Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site utah-gr.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!tektronix!hplabs!hao!seismo!cmcl2!philabs!pwa-b!utah-gr!thomas From: thomas@utah-gr.UUCP (Spencer W. Thomas) Newsgroups: net.consumers Subject: Re: Calphalon vs. Cuisinart cookware? Message-ID: <1278@utah-gr.UUCP> Date: Fri, 21-Dec-84 16:57:35 EST Article-I.D.: utah-gr.1278 Posted: Fri Dec 21 16:57:35 1984 Date-Received: Tue, 25-Dec-84 03:12:53 EST References: <1196@linus.UUCP> <25@ucbcad.UUCP> Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas) Organization: Univ of Utah CS Dept Lines: 16 Summary: In article <25@ucbcad.UUCP> klein@ucbcad.UUCP writes: >Also, cooking professionals insist that you absolutely MUST have at >least a few critical 100% copper items: saute pan and large whipping >bowl are often cited as the most important. Any comments? My wife and >I are struggling to discern the truth from the emotion here; there's >certainly lots of each! A copper bowl for beating egg whites is certainly useful - you will get higher, stiffer peaks quicker than with any other technique. In fact, I can beat egg whites by hand in my copper bowl, something I would never attempt without it. -- =Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA) <<< Silly quote of the week >>>