Cookware 18

F non-stick... now what

linguafood | Feb 13, 200810:08 AM

At the risk of having my "CH membership" revoked, I'll admit that I've been doing most of my cooking with non-stick pans & pots. Yeah, I know, deglazing doesn't happen much with that kinda cookware....

So I'ma thinking of getting myself some new pots & pans. Cast iron is a definite no -- I'm no shrimp, but those things are too damn heavy.

I would love any recommendations you might have -- not just about material, but brands you like. Hopefully something that won't break the bank, and that I don't have to travel for (no Williams-Sonoma around here, just BBB, Target & Sears *sigh*).

thank you thank you thank you.

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