"Gini" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Gini" > wrote in message
> > ...
> > > Sure is purdy, and pricey, but...is it good? I have one of their old
> > > (marked Legion Utensils) stainless fry pans that I picked up at a
thrift
> > > store and it is "naturally" non-stick and indestructible which is
> required
> > > at my house. Just wondering how their newer pieces are.
> > > (Cast iron, copper clad, stainless lined --they also have
> "Inductoware.")
> > >
> > > http://www.legionindustries.com/store/cookware.asp
> >
> >
> > It sounds awful to me for most cooking needs. Cast Iron and stainless
are
> > poor conductors of heat. If the cast iron has much mass it will take a
> long
> > time to heat the pan and a long time for it to cool. I would expect hot
> > spots. The copper would be hard to maintain. Cast iron has its place,
> but
> > not for the core of all your cookware.
> ==
> I wasn't considering a set. I'd like to have a good heavy stock pot for
> simmering/
> slow cooking--but surely don't want hot spots.

I would just get a disk bottomed stock pot for simmering. You don't (in my
opinion) get any benefits from a fully clad pot when you simply want to boil
water or simmer a stock. You can get a 8 qt. stock pot with a pasta insert
and a lid for about $40. Take a look at these:
http://www.hsn.com/cnt/dept/default.aspx?sf=qc&dept=qc0001&prev=hp!sf!181&attr =181&o=!HPT1C3L420031205

For slow cooking (braising) a nice porcelain clad cast iron Dutch oven would
be good. I can't see slow cooking in a stock pot, but that's may just be
me.