"Ed Pawlowski" > wrote in message
...
>
> Questions about cookware come up frequently. What is best? The correct
> answer is, "it depends". Since we bought a new gas range a few months
> ago,
> we decided to give away some of the assorted cookware and replace it with
> something better. That started me doing some research on types and brands
> to
> do the best job for us. Below are links to some of the brands I checked
> out, but there are others that may be better suited for your needs so do
> shop around.
>

> In the end, I decided to buy copper. Some is still tin lined, others now
> have a stainless steel lining that makes care easier. While you may see
> copper coated or copper plated ware, it is all for show and does not
> affect
> the cooking characteristics. The best copper is 2.5 mm thick (about 1/8")
> as that provides the best blend of heat transfer and fast responsiveness.
> In the short time we've had it, the performance is much better than
> anything
> I've ever used. I bought a Mauviel chef's pan and a Falk fry pan. I
> prefer
> the Falk and any future pieces will be Falk. My reason is the satin
> finish
> on the Falk will be easier to care for and I like the handle better. They
> perform equally.
>
> If you are interested in an enameled Dutch oven, I found that the $30
> Tramontina, the $50 Lodge, the $119 Calphalon and the $229 LeCreuset all
> work the same. Pick a price and pick a color. Be sure to check outlet
> stores too. We found the 8 quart Calphalon on sale for $49.
>


Thanks for posting your results of your decision with copper and the links.

I would like to add that recently, as posted here, I purchased a Le Creuset
"bistro" pan. Le Creuset not being my choice of product, although I
purchased the article for style and price and to see if their coating had
changed on this specialty pan - it had not. Funny, "Lida" was using this
pan I purchased for making risotto on Sunday's TV program. pltyrgst (Larry)
suggested this pan for risotto - good thinking Larry. Although I'm
determined to make a paella for two in it, as well.

Saturday, I ordered from cooking.com Mario Batali's 'risotto' pan after
looking up the different and best sizes, etc. in which to cook a risotto.

I have a 6 qt Batali pan which I like the coating, a Cuisinart which I like
the coating, a Rachel Ray which I like the coating much better than the Le
Creuset. So these are the brands I suggest considering when wanting a pot
with the Le Creuset-type coating:

Batali,Cuisinart, Rachel Ray - all seem to me to be good and all seem much
more reasonably priced than Le Creuset. Thank Heavens, one has a choice.

Good luck, Ed and Happy Cooking.
Dee Dee