On 3/26/2010 11:52 AM, Becca wrote:
> dsi1 wrote:
>> I've been buying a new pan every 4 or 5 months. They'll be about $20
>> at Ross. I like the clad-construction fry pan but those seem to be a
>> dying breed. Single layer anodized pans are the rage these days. I
>> just got a new pan a couple of weeks ago and it fries like a dream.
>> Getting a new pan is like getting a new set of tires or a haircut. :-)
>
> You are awfully rough on those pans, honey. Just don't ask to borrow my
> car. ;-) We have accumulated 3 Hoffritz soft touch pans, all of them
> purchased at different times and in different places. It wasn't
> intentional, it just worked out that way. I really like them, they are
> 8" 10" and 12". These pans have thick bottoms and they stay hot for
> quite a while. I get the skillet really hot when I make fried rice, and
> the pan stays hot.

Nah, me and cars have a rapport - it's the people that don't understand
mechanical things that have problems.

I am kinda hard on pans. The problem being that the non-stick coating
gets damaged from high heat and mechanical damage and I don't want to
change my cooking style. The solution would be to learn to use SS pans -
those would last a long time. Then the pan and I would have some chance
at a meaningful relationship. :-) I have a couple of SS pans - perhaps
I'll dig one out.

The Hoffritz soft touch would be fine except I use frypans for roasting
at high temps and need plain metal handles.

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> http://www.pfaltzgraff.com/hoffritz-...efault,pd.html
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>
>
> Becca