On Thursday, January 2, 2020 at 2:37:09 PM UTC-5, dsi1 wrote:
> On Thursday, January 2, 2020 at 6:17:50 AM UTC-10, Sheldon wrote:
> > On Thu, 2 Jan 2020 02:54:23 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > >On Wednesday, January 1, 2020 at 4:54:09 PM UTC-5, Sheldon wrote:
> > >> On Wed, 01 Jan 2020 14:54:43 -0600, Nemo >
> > >> wrote:
> > >>
> > >> >On Wed, 01 Jan 2020 11:34:26 -0500, penmart01 wrote:
> > >> >
> > >> >>>I've tried several things and rejected them. Stainless steel pans serve
> > >> >>>me well. No need for others.
> > >> >>
> > >> >> I use only SS cookware, which is quite simple to make nonstick
> > >> >> (explained several times previously).
> > >> >> For ovenware I do use some with a nonstick coating.
> > >> >>
> > >> >>>I especially laughed at the recent thing about buying a $7.00 tool to
> > >> >>>separate coffee filters. LOL@
> > >> >>
> > >> >> It costs nothing to pucker-up and puff... sometimes I'll separate an
> > >> >> entire stack of a hundred in a few minutes. Can also use a hairdryer on
> > >> >> low with no heat, but the puffing method leaves both hands free making
> > >> >> restacking much easier.
> > >> >
> > >> >I've owned a lot of cookware and gadgets over the years and gave away or
> > >> >threw away most of it. Never owned any All-Clad though. We poor folk
> > >> >heah.
> > >>
> > >> You mean All Crap.
> > >
> > >It might be overpriced, but it's quite good cookware. Not crap at all.
> > >
> > >Cindy Hamilton
> >
> > For its overly inflated price it's All CRAP.
> > This is the Rolls Royce of cookwa
> > http://www.piazza.it/en/welcome.htm
>
> Buying a brand name pan won't make you a better cook or make the food you prepare tastier so what's the point?
True. But good equipment can make cooking easier.
For certain brand names, it's an indicator that you're getting a sturdy,
well-made piece that should last a lifetime. I can buy those online
without the need to physically see, touch, or test the item.
> I have no idea who makes the pans that I use even though I'm quite attached to the little darlings.
I'm glad you like them. The pan I use most often is a restaurant-grade
nonstick, heavyweight aluminum pan. I'd have to check the bottom to see
what the manufacturer is.
Cindy Hamilton