General Discussion

Advice on cookware

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General Discussion 33

Advice on cookware

saucyknave | Nov 6, 2001 11:26 AM

I'm going to buy some stainless interior pans, pots --probably All Clad --but am having trouble deciding between all stainless and the aluminum exterior (not the anodyzed).

I'm particularly interested in 10 & 12" fry or chef's pan, a saute pan, smaller 1-2-3 qt pots. I love the responsiveness of copper, but the large pans are too heavy for me to shuffle on the stove with one hand.

I'd appreciate any feedback from others, particularly those who have used both. My other equipment runs the range of LeCreuset, naked iron, copper (tin lined, mostly, alas), and campfire enameled steel, etc. And a purpose for every pot.

And of course any suggestions about other brands would be appreciated. Am I being a snob in not considering a $150 Wolfgang 22 piece set advertised on TV (3 gauge bottom)? Or is there a reason a single large piece of AC is more than that set?

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