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Cookware 12


drariella | Feb 7, 2010 04:46 PM

I have a set of Cuisinart Hard Anodized (non stick) pots and pans that clean up well, have weight and balance and handles I love, and don't look too beaten up after a lot of use. The problem is that they don't work for recipes that call for deglazing and stirring up brown bits of protein left in the bottom of the pan. I've been thinking of replacing them with Cuisinart Chef's Classic stainless steel. Does the fact that I'll get the deglazing protein thing justify losing the non-stick benefits (and spending another several hundred dollars)? Should I just buy one stainless pot and/or pan for the deglazing things and use the hard anodized pots and pans for the rest of my cooking?

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