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heat level for good cookware

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heat level for good cookware

ej | Jan 1, 2006 12:42 PM

It seems like all of the "good" cookware manufacturers advise to use low to medium heat for their products and say that this is sufficient for any type of cooking. Is that really true? How can it be? Do those of you who use All Clad, Calphalon, etc really only use these lower temperatures? For searing and cooking down liquids?

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