In article >, artisan2
@ix.netcom.com says...
> On Fri, 6 Jun 2008 13:03:24 -0400, "cybercat" >
> wrote:
>
>
> >This must be stainless like no stainless I have ever used. I think
> >Revereware is what I had at one point, and it was awful. Just
> >so thin and flimsy, and EVERYTHING stuck, though I use
> >plenty of fat, even with nonstick. Could be I have never used
> >quality stainless.
>
> I think that is the key. While Revereware is okay, it certainly has
> it's problems, as you mentioned.
>
> I got All-Clad about 20 years ago, when I heard a local food authority
> talk about it. I started with one piece and gradually added a piece
> here and there. I was lucky that one of the stores in the SFBA had
> it at a discount (the old Whole Earth Access, for those in the SFBA).
> I was really impressed with it, hence my continued accumulation of it
> over the years. I got it before it became so fashionable..
>
> These pots are heavy and for me, cook like a dream. None of the
> problems you mentioned with Revereware.
>
> I do have a few other types of pots, mainly Le Crueset, and a few
> Circulon pots which have their uses.
>
> If you can afford it, try the Emerilware. Like Nancy said, it is made
> by All-Clad for a fraction of the price. And that old adage is true
> in this case, of you get what you pay for. I know some folks here are
> really down on All-Clad, but I wager many of them have never tried to
> cook with it, and haven't seen the difference in cooking. Those that
> have used it will usually have a different opinion.
>
> And yes, buying just what you need instead of a set is advice you will
> here on rfc from tons of folks.
>
> Christine
>
>

The best thing you can do is hit a restaurant supply vendor. Prices are
fairly decent and the pans are all nicely built.

I got a 12" non-stick fry pan for < $50. It's heavy dute, very thick
aluminum and a non-stick coating that can stand up to abuse.

The uncoated stainless steel pans were about $25. I have to go back and
get a couple.