Hi everyone! F/u on my 1st post (link below) looking for my 1st SS pans. Finally decided on Cuisinart MCP. It was hard to make a decision due to variety of factors, most important one being the fact that it's ME and I had a hard time deciding! Also got a lot of advice reviews just can't give, so thanks guys!
Not sure how heavy it will feel when cooking full of food or if I can manage that in the long run ... Or the inevitable cleanup and the SS learning curve - which I am partially (meaning 99.9%) nervous about ...
BB&B price matched Amazon, cheaper than 20% off. I ended up getting 12 pc set ($215) & 5.5 qt casserole pan ($53) to use as my saute/braizer/everyday/one-pot thingy. I now most likely own stuff I don't need (only because the set came w things I did need for less (due to price-matching - compared w same or other brands that were recommended) than a-la-carte. I didn't realize the steamer would only fit in the 3 qt or how big that makes it to store!) I've only used the kind that goes inside, the crappy cheap ones that fold. The lids aren't able to turn upside down for stacking but aside from having a tiny apt and need to figure out storage ... they seem cool.
Before I use them, should I season them? What is better before I start so that they will be easy enough to cook on and keep clean?
Then - what to cook first? Any suggestions for my 1st SS experiment w cooking? (Not eggs! I think I will wait before I test the waters!)
Thanks, I look forward to hearing your suggestions.
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