"Mark Thorson" > wrote in message
...
> val189 wrote:
>>
>> Cast iron, stainless? Any other type of pan better?
>
> Well-seasoned cast iron is the standard against which
> others are compared. Resist the new-fangled alloys.
> They're bad for you.

I'd have agreed with you in the past, but I rarely pull out the cast iron
these days. I can get much better results with my stainless steel lined
copper pan. Check out the Falk line at www.copperpans.com I bought the 12"
fry pan and love it for the even heating and ability to brown.

Cast iron has to be heated considerably to brown properly, the copper much
less so.
--
Ed
http://pages.cthome.net/edhome/