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

"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.

"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.
==
==
>
>

"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.

"Vox Humana" > wrote in message
...
>
> "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&at
tr=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.
==
Thanks, Vox--I'll check out the options.
==
>
>