On 1/23/2012 9:16 PM, Jean B. wrote:
> 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 any thing 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.)
>

I've discovered that with some cooking, lids don't have to fit exactly
so I have a couple of lids and various sized pots and pans.