Toddlers_mom wrote:
> I am planning to buy some cookware this weekend.
> I want to buy big pans that I can use to make curries, stir fries etc.
> I thought I want calphalon ideally, since the food does not stick and
> need less oil to fry. (ofcourse it is expensive)
> But I see lot of people using thick steel bottom (esp TV cooking)
> any advice on why one is better than other.
> Thanks!
>
I eliminated all non stick pans in preferrence for stainless steel and
cast iron. I'm quite happy with that decision. It works for me.