|
|
| Author |
Message |
i
|
|
Pots & Pans Item
| 
Dec 4 12:20 UTC 2002 |
This is the pots & pans items! Talk here about copper vs. stainless vs.
aluminum, hollow vs. wood vs. plastic handles, metal vs. clear lids, &
more!
|
| 59 responses total. |
i
|
|
response 1 of 59:
|
Dec 4 12:25 UTC 2002 |
I don't have any saucier-type pans (wide top, smaller-diameter bottom)
or any modern non-stick (vs. cast iron) pans. A cookbook i recently
got and (mostly) like the advice in suggests having one saucier pan (for
sauces & such) and one non-stick pan (for eggs).
A local store has a dropping-the-line sale on a 2 Qt. non-stick saucier.
Should i be looking to buy, or dismissing it as yet-another-piece-of-
clutter-to-waste-money-on?
|
scott
|
|
response 2 of 59:
|
Dec 4 13:57 UTC 2002 |
I really like having a non-stick skillet for eggs and pancakes - even the
cheapo I bought years ago gets more use than my cast-iron skillet.
I don't see much point to saucier pans, with a small bottom. More surface
area means better coupling to stove burner, and therefore greater efficiency.
|