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Gary

wrote:
>
> On Mon, 24 Oct 2016 03:50:09 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
> >>
> >> Non=stick pans has nothing to do with it, definitely would not use one
> >> for white sauce!
> >
> >As you wish. I rarely make white sauce, but when I'm putting one together
> >for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
> >a breeze.
> >
> >Cindy Hamilton
>
> I have a very heavy metal one (aluminum I think, highly recommended by
> Delia Smith anyway) and I do the sauce then put the pan in the
> dishwasher. Cleanup doesn't get any easier than that!

I've tried so many different kinds. Not all brands but a good variety...
cast iron, aluminum, aluminum with very heavy bottoms, non-stick. I've
given them all away. I've learned to use the cheapest stainless steel
pans and pots sold (RevereWare). These are all copper bottoms but
that's so thin, I doubt is makes much difference with the heat spread.

Bottom line is just to learn how to use whatever you have properly.