dsi1 wrote:
> On Jan 16, 6:13 pm, "Jean B." > wrote:
>> dsi1 wrote:
>>> On Jan 15, 10:16 pm, (Steve Pope) wrote:
>>>> dsi1 > wrote:
>>>>> I really don't like cooking with uncoated pans. They increase the time
>>>>> it takes to wash them considerably. I hate washing pans, who doesn't?
>>>> Is enamel a suitable coating?
>>>> Steve
>>> That stuff seems more sticky than stainless. Woks and cast iron are
>>> pretty easy to clean. I like to flip and toss stuff but can't do it
>>> with cast iron. As it goes, I've used non-stick most of my life and it
>>> has spoiled me. I have a SS chicken fryer and that's the only SS pan I
>>> like using - but only for fried chicken. It works great for that!
>> You can use nonstick pans. They just have to have an SS exterior.
>>
>> --
>> Jean B.
>
> I don't have 200 or so bucks for a set. All I have is one coated pan
> that I use all the time for frying. Maybe one of these days...

So get one pan! I got a cheap set of Farberware SS classic pots
to augment the few pieces I had that would work on an induction
cooktop. (Note I say "pots" because I didn't notice that the pans
were NOT SS.) I have seen NO need to buy anything else since
then. I won't say "never", but so far my few pieces of All-Clad
(mostly small and purchased before I decided I didn't like it)
plus the Farberware have been fine. (I might add that to my
extreme joy, I discovered some of the All-Clad pots can be covered
with my Revereware lids.)

--
Jean B.