On Mon, 24 Oct 2016 09:00:25 -0400, Gary > wrote:

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!

Aluminum should never go in the dishwasher

>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.