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Hi,
my name is chantelle. I want to know what is your recommendation for
the "best" pots to cook in. I prefer stainless steel. What about you?
What pots do you like the best and how much do they cost?

On Sun, 02 Sep 2007 22:00:16 -0700, channy >
wrote:

>What pots do you like the best and how much do they cost?



http://www.taunton.com/finecooking/pages/c00007.asp


Prices vary.

Ward Abbott > wrote in
:

> On Sun, 02 Sep 2007 22:00:16 -0700, channy >
> wrote:
>
>>What pots do you like the best and how much do they cost?
>
>
>
> http://www.taunton.com/finecooking/pages/c00007.asp
>
>
> Prices vary.
>
>
>
>

I don't believe the magazine's sincerity...Why in God's name do you need
a stock pot to make sauces?...Mostly I use my stock pot to make (get
this) stock. 11 quarts or larger seems like an excessive amount of sauce
for home use. And having a stock pot less than 11 quarts is not
practical. And having to spend the obscene amount of money for anodized
aluminium for a pot that effectively used to just simmer a liquid a
joke...No where no way is the heat properities of anodized aluminum
required when the liquid itself will make the heat transfer even and
equal.

In just the first couple of paragraphs the writer proved he was a shill.
Right after the part where he stated his qualifications ie he likes to
watch good cooks. I like to watch TV but that doesn't mean I know squat
about them. He wants you to spent money nilly willy on overpriced and
ineffective but cute cookware. I know this because I have several pieces
of anodized aluminum and it isn't as good as he swears it is. An if he
stated he was a metalurgist which I believe is required to know the
properties of metal he, I didn't see it.

Now if the guy meant home made spaghetti sauce type stuff...why didn't he
even mention cast iron dutch ovens?...I'm guessing this thinly vieled
advertisment is mostly that thinly veiled advertisment and about as
truthful and useful as most advertisments are.

Now also take into account Fine Cooking isn't rated as a magizine known
for it's freezer quantity food recipes such as any sauce made over a
quart or 3. They are known more for their Yuppie inspired type meals of
baby quail stuffed with roasted corn in a wine sauce type recipes. And
who in their right mind even has a 4 quart stock pot? Can you even fit a
chicken in a 4 quart pot? Never mind covering it with water which if the
chicken would fit would probably be about a cup or so.

OK I feel better now. Sorry about that, this yuppie style advertising
****es me off. Just because it looks cute doesn't mean it works as well
or even as good as other metals. Anyways a pretty pot doesn't stay that
way if it is used to any extent. I too like to watch good cooks...

Cookware needs to have a heavy base and some types of metals are better
than others for differing purposes...anodized aluminum has it's uses in
my kitchen but so does cast iron and stainless steel and also el crapo
cheapy non stick. My pots don't look cute... they look used.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

channy wrote:
>
> my name is chantelle. I want to know what is your recommendation for
> the "best" pots to cook in. I prefer stainless steel. What about you?
> What pots do you like the best and how much do they cost?

I've been cooking in the same cast iron pot for
the last 25 years. I paid $9.99 for it, new.
It was made by American Brass & Iron.

It was probably underpriced when I bought it.
I didn't see a price on it and asked a clerk
how much it was. He seemed to pull a price
out of the air, and that's what I paid.
There was another pot with lid. I wish
I had bought that one too. Over the years,
a crack has developed in the lid, but it's
still holding together. It might last the
rest of my life or it might break apart
tomorrow.

I recall it was a lot of work to remove the
coating that covered the pot when new.
It was like some really tough adherent wax.
It took a lot of scrubbing to get rid of it
before I could season the pot and lid.

> my name is chantelle. I want to know what is your
> recommendation for the "best" pots to cook in.

I don't pretend to be an expert but I know what I
like to use. I have a number of SS pieces made by
All Clad. They work well and have held up fine.
I also have a bunch of cheap stuff inherited from
assorted ex-wives, in-laws and outlaws.

I have a few non-stick pans from Wearever. My
stock pot is also a Wearever. As another poster
mentioned, you don't need anything special to
heat liquids.

We have a large roaster that's made of SS with a
very heavy steel base. It has one particularly
good feature. The cover also has a thick steel
base so the two can be used independently.
This year I cooked two turkeys rubbed with jerk
seasoning (Ohmygod!!!) in the grill at the same
time. They were out of this world. Recipe follows:

Clean the bird and remove the packets. Pat dry.

- Rub with olive oil
- Spread Walkerswood jerk seasoning over the skin
(don't overdo the seasoning; this stuff is powerful)
- Spritz with a little S&P inside and out
- Crisscross the chest with bacon (just two slices)
- Wrap legs and wings with bacon (1 slice each)

Cook in a covered grill at 325F until juice runs clear.
Don't let the temperature exceed 350 or go below
300.

I have no idea where this recipe originated. My cousin shared it
with me and I've used it several times with excellent results. Just
be careful not to use too much jerk seasoning (unless you happen to
be from India or Thailand ).

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

channy > wrote:

> my name is chantelle. I want to know what is your recommendation for
> the "best" pots to cook in. I prefer stainless steel. What about you?
> What pots do you like the best and how much do they cost?

Different pots are used for different purposes. See Oliver Sharp's
Cookware FAQ at <http://www.thepurplehouse.net/wedding/cookware.txt>.
It is a bit out of date, but still very useful.

Victor