Do you have a full set of pots and pans or do you use odds and ends that
suit you better?

I have one 12" Teflon pan that gets abused so much that I replace it when it
gets scratched too badly-once per year or so ($20 aint so bad), one large,
12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
Wolfgang Puck, or <shudder> Emeril set, etc.

(I probably should note that Farber, Revere, etc have outlet stores in my
area-those sales in October-60%+-are too hard to pass up).

"Kswck" > wrote in message
...
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when
> it gets scratched too badly-once per year or so ($20 aint so bad), one
> large, 12" Revere saute pan, 2 small Farberware ones, and assorted pots
> from a variety of makers. Don't need a 'dedicated' set of cookware such as
> AllCLod, Wolfgang Puck, or <shudder> Emeril set, etc.

I do have a set that I like very much because of the weight and size of the
pieces. At the same time I have a frying pan that I use for everything and
isn't part of the set but can be easily and inexpensively replaced. I have a
much larger pot that I have used for years for spaghetti sauce, vegetable
soup, chili, that kind of thing and it gets used a lot too. Hmmm, I think I
have two other pots that get used a lot. One small pot that was my Daddo's
and that we use just for simple syrup to make sweet iced tea. And I have a
large wok for stir frys and the like.

Though I like my set, I am hardly restricted to it and I stick with the
stuff I like for my particular dishes.

Cindi

>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).
>

On Aug 12, 1:24*pm, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

Why do you shudder at Emerilware? It's made by All Clad and it's
terrific. Or was it just the name, Emeril? LOL.

I use a combo of odds and ends and my Emerilware. The mix suits me
fine and works well.

N.

On Tue, 12 Aug 2008 12:11:03 -0700, "HappyMamaTo3"
> wrote:

>I do have a set that I like very much because of the weight and size of the
>pieces.
....
>Though I like my set, I am hardly restricted to it and I stick with the
>stuff I like for my particular dishes.

Same here. I have a SS Cuisinart set that I bought from Costco that I
like because the bottoms are very thick and fairly heavy, and all have
glass lids. But, I have several other pieces that are my favorites.
One 8" nonstick skillet for my morning eggs, a couple of 12" skillets
one SS and one nonstick, a flat-bottom wok, some cast iron, a
casserole or three - so, the short answer, I guess, is both!

--
EZ Larry from St. Louis

On Tue, 12 Aug 2008 12:51:57 -0700 (PDT), Nancy2
> wrote:

>I use a combo of odds and ends and my Emerilware. The mix suits me
>fine and works well.

I admit that my 8" and 12" nonstick skillets are Emerilware, and they
work very well. The part that probably makes me unpopular in these
parts is, I actually find Emeril to be very entertaining, and I do
learn a few things when I watch. I use my DVR to record his show on
FLN every evening, and I can blast through the commercials and watch
an hour show in about a half-hour.

But, that's probably way more than anybody wanted to know!

--
EZ Larry from St. Louis

On Aug 12, 1:24 pm, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when
> it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as
> AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

Why do you shudder at Emerilware? It's made by All Clad and it's
terrific. Or was it just the name, Emeril? LOL.

I use a combo of odds and ends and my Emerilware. The mix suits me
fine and works well.

N.

--------------------------------------

My personal preference is All-Clad because it is made in the USA although
lids are not. I've never purchased Emerilware (although I understand it is
good quality)and won't because it's made in China. Currently I'm also
boycotting Wal-Mart because of all the Chinese products they sell, but
admittedly hard to find a company that doesn't sell products from China.

FWIW, when I changed out my cookware I purchased the "try me" pans to decide
what worked well for me and then proceeded to purchase what I wanted and
used instead of purchasing a set.

Nancy no criticism at all intended for your choice.

Chris

On Aug 12, 2:24*pm, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

Odds and ends.

All-Clad saucepans (1, 2, 4, and 8 quart, I believe), a 12" skillet
and a dutch oven. (
All-Clad needn't be purchased in sets.)

Nonstick-coated aluminum saute pans from the food service supply
A couple of old Farberware "dutch ovens" that can't go in the oven due
to
their plastic handles, and a double boiler

A large stainless stockpot with an aluminum disk on the bottom.
Some no-name brand, but it works well.

An assortment of cast iron frying pans for when the mood strikes me.

A nonstick "chef's pan" that I mainly use as a saucier. I think it's
a newer Farberware, but it's crap. It might be
Revere. I'll be looking for a replacement soon.

Cindy Hamilton

On Aug 12, 3:43*pm, Cindy Hamilton >
wrote:
> On Aug 12, 2:24*pm, "Kswck" > wrote:
>
> > Do you have a full set of pots and pans or do you use odds and ends that
> > suit you better?
>
> > I have one 12" Teflon pan that gets abused so much that I replace it when it
> > gets scratched too badly-once per year or so ($20 aint so bad), one large,
> > 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> > variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
> > Wolfgang Puck, or <shudder> Emeril set, etc.
>
> > (I probably should note that Farber, Revere, etc have outlet stores in my
> > area-those sales in October-60%+-are too hard to pass up).
>
> Odds and ends.
>
> All-Clad saucepans (1, 2, 4, and 8 quart, I believe), a 12" skillet
> and a dutch oven. *(
> All-Clad needn't be purchased in sets.)
>
> Nonstick-coated aluminum saute pans from the food service supply
> A couple of old Farberware "dutch ovens" that can't go in the oven due
> to
> their plastic handles, and a double boiler
>
> A large stainless stockpot with an aluminum disk on the bottom.
> Some no-name brand, but it works well.
>
> An assortment of cast iron frying pans for when the mood strikes me.
>
> A nonstick "chef's pan" that I mainly use as a saucier. *I think it's
> a newer Farberware, but it's crap. *It might be
> Revere. *I'll be looking for a replacement soon.
>
> Cindy Hamilton


I am currently making sweet pickles, and wish I had a stockpot that
would easily hold 4 gallons of liquid. My crock is a 4-gallon crock,
and I always get too many cucumbers for a small batch, so I'm having
to divide the brine between two large pots, neither one being big
enough for the single batch. Before I make pickles again, I'm gettin'
me a BIG stockpot.

N.

Kswck > wrote:
> Do you have a full set of pots and pans or do you use odds and ends
> that suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it
> when it gets scratched too badly-once per year or so ($20 aint so
> bad), one large, 12" Revere saute pan, 2 small Farberware ones, and
> assorted pots from a variety of makers. Don't need a 'dedicated' set
> of cookware such as AllCLod, Wolfgang Puck, or <shudder> Emeril set,
> etc.
> (I probably should note that Farber, Revere, etc have outlet stores
> in my area-those sales in October-60%+-are too hard to pass up).

I have both. I have a set of stainless copper-clad Revere Ware I bought
around 1978 for (IIRC) $20. It came with a "dutch oven" with lid, a 12 inch
frying pan (the dutch oven lid fits it), a 3 quart covered saucepan, a 2
quart covered sauce pan and a steamer/strainer insert that fits both. It
also came with a teeny (2 cup?) pot, maybe for making sauce or gravy; I
don't know what happened to it. Oh, and also included was a set of three
nested mixing bowls with heavy snap-on plastic lids. I love those mixing
bowls!! Hell, I love the cookware. Don't understand why people decry
stainless. If you know how to cook stuff doesn't stick to it.

Cast iron (bought separately): Lodge skillets, 12 and 8 inch; a dutch oven
with lid, a sectioned cornbread pan. Unidentified cast iron: a griddle that
spans two burners (belonged to my grandmother) and a cornstick pan.

I have various cheap teflon (or similar) coated non-stick skillets in
varying sizes I picked up separately over the years. If they get scratched
or just wear out they're cheap to replace.

I also have a few Grannyware aka graniteware/speckleware/splatterware
porcelainized sauce pans in varying sizes. Also cheap but very, very tough
stuff. Cute, too From the Lehman's Non-Electric Catalog:
http://tinyurl.com/5grbgr

I was given a couple of All-Clad stainless sauce pans, 2 qt and 1 qt, as
gifts but since they don't have lids. I don't use them much.

Jill

On Tue, 12 Aug 2008 14:24:44 -0400, "Kswck" >
wrote:

>Do you have a full set of pots and pans or do you use odds and ends that
>suit you better?

Odds and ends?? You were joking about that phrase now wern't you?
Each piece was carefully selected for the job it needs to do. There
is NO set that can compete for that virtue.

You need to do a little more study before you go buy a "set".

http://www.taunton.com/finecooking/a...e-cooking.aspx

On Aug 12, 11:24*am, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

I used to have lots of assorted pieces, but a year or so ago I treated
myself to a set from Costco. Yes, it's the Kirkland line of stainless/
clad/whatever. For $200.00, it is a pretty nice set (13 pcs). I am
happy with the design, also. It'll probably last long enough to pass
down to someone, but I for one will recommend it- especially at that
price!

On Aug 12, 11:24*am, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

I have this and that. Four non-matching All-clad saucepans, all gifts,
the tiniest a little 2 cup thing with a slight pour spout. Thin cheap
stockpot for spaghetti. Heavy gauge stockpot with steamer and pasta-
cooking inserts. Big round Le Creuset two-handled deep lidded skillet,
good for chicken fricasee, risotto or a big frittata. Three cast-iron
skillets, 2 regular sized and one 8 inch. Giant oval covered roaster I
rarely use but could make a good Dutch oven. Pressure cooker! Also
have some granny-ware out in the garage that I planned to use in a
solar cooker but never got around to completing the cooker. Have to do
that w kids before summer ends.

No matched set has ever attracted me. For skillets I prefer cast iron;
All-Clad and Le Creuset are over-engineered for simple pasta-cooking
pots. I got a great second cast-iron skillet at a garage sale for $3.
Who needs an All-clad skillet? Also I wouldn't use non-stick if you
paid me money. That stuff is toxic. I don't care about low-fat cooking
- fat is good for you when used and consumed in normal amounts; a well-
seasoned cast iron skillet is all the non-stick I need.

Leila

On Tue, 12 Aug 2008 15:22:11 -0500, "Chris Marksberry"
> wrote:


>My personal preference is All-Clad because it is made in the USA although
>lids are not. I've never purchased Emerilware (although I understand it is
>good quality)and won't because it's made in China. Currently I'm also
>boycotting Wal-Mart because of all the Chinese products they sell, but
>admittedly hard to find a company that doesn't sell products from China.

I like All-Clad too... I have a lot of pieces of it, since I started
buying it piecemeal back in the late 80s, at a steep discount. I got
it before it became so popular, when I heard Narsai David talk about
it on the radio. I got one piece, and tried it out, and fell in love
with it. Then, as I could afford various pieces, I got more.

I did get sort of a set of it, from one of the original Bed, Bath and
Beyonds, before they became so homogenized...also at a steep discount.
There were pieces in there that I wanted, and I use them almost every
day. And occasionally I will order a piece from Cookware and More, if
I see something that I really like and need. The imperfections they
have are minor, and doesn't seem to affect the performance.

I got some pieces at an extreme discount when the old Whole Earth
Access went out of business in the SFBA. I don't think I ever bought
a piece full price.

I love the pan...to me, they handle beautifully, and clean up easily.
I don't have any hot spots... All the ones I have are made here in
this country.

I also have some Circulon, which I like. Not many pieces.... And of
course, Le Crueset. None of those have I bought in sets...

And way back when I first got out of nursing school, I bought some
cast iron....to add to what I inherited from my maternal grandmother.
Plus, there are various odds and ends of pans, with nothing being
part of a set. Like a crepe pan, and a wok. Plus stock pots, paella
pans....

Christine

On Tue, 12 Aug 2008 15:56:15 -0700 (PDT), Leila
> wrote:

Big round Le Creuset two-handled deep lidded skillet,
>good for chicken fricasee, risotto or a big frittata.

Oooh..I want one of those..... But there are no Le Crueset outlets
near me, darn it.

Hmm...are you talking about the Buffet casserole? It just occurred to
me that my might be. If so, I have one of those. I love it too, if
so.

Christine

On Tue, 12 Aug 2008 18:33:08 -0600, Christine Dabney
> wrote:

>I like All-Clad too... I have a lot of pieces of it

I only have a few. Couple of saucepans, 10" skillet (the one I
returned to All-Clad because it got a round bottom), and the tall
asparagus steamer - which I also use sometimes without the insert to
boil spaghetti or corn on the cob. I love the stuff. I also have the
Tramontina 12" skillet.

>And way back when I first got out of nursing school, I bought some
>cast iron....to add to what I inherited from my maternal grandmother.

Wish I had managed to get my hands on my mother's cast iron fry pan.
As it turned out, I bought Lodge.

>Plus, there are various odds and ends of pans, with nothing being
>part of a set. Like a crepe pan, and a wok.

I need both of those. My wok is a non-stick, and the coating is
starting to flake. I think I'd prefer a carbon-steel one like the
really inexpensive one I had about 30 years ago.

--
EZ Larry from St. Louis

On Tue, 12 Aug 2008 19:57:04 -0500, EZ Larry
> wrote:

>On Tue, 12 Aug 2008 18:33:08 -0600, Christine Dabney
> wrote:

>>Plus, there are various odds and ends of pans, with nothing being
>>part of a set. Like a crepe pan, and a wok.
>
>I need both of those. My wok is a non-stick, and the coating is
>starting to flake. I think I'd prefer a carbon-steel one like the
>really inexpensive one I had about 30 years ago.

I got my wok from The Wok Shop. It is fantastic.

http://www.wokshop.com/

If you get another one, get one from there, and get the book Breath of
a Wok. It will teach you how to season and cook in it. Great book.
Great woks from that store too!!

They also sent me some extra stuff, when I ordered from them, totally
free. Great service.

Christine

"Kswck" > wrote in message
...
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when
> it gets scratched too badly-once per year or so ($20 aint so bad), one
> large, 12" Revere saute pan, 2 small Farberware ones, and assorted pots
> from a variety of makers. Don't need a 'dedicated' set of cookware such as
> AllCLod, Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).


Hmmm. I have a very old Farberware stainless small set 3 pots 1 large pan 1
large Dutch oven + a few additional farberware pieces (They all Match)

A very large stainless stock/pasta pot

A stainless - combo pot/steamer

Cast Iron

9 fry pans (mostly Griswold)
1 Canadian Cast Iron Dutch oven
1 Very Large Dutch oven

Then a bunch of other stuff.

NO Teflon not one piece.

Dimitri

1 medium 1 very large

On Tue, 12 Aug 2008 19:08:31 -0600, Christine Dabney
> wrote:

>I got my wok from The Wok Shop. It is fantastic.
>
>http://www.wokshop.com/

Thanks! I looked at their site, and you're right. Lots of woks to
choose from.
--
EZ Larry from St. Louis

On Tue, 12 Aug 2008 14:24:44 -0400, "Kswck" > wrote:

>Do you have a full set of pots and pans or do you use odds and ends that
>suit you better?
>
>I have one 12" Teflon pan that gets abused so much that I replace it when it
>gets scratched too badly-once per year or so ($20 aint so bad), one large,
>12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
>variety of makers. Don't need a 'dedicated' set of cookware such as AllCLod,
>Wolfgang Puck, or <shudder> Emeril set, etc.
>
>(I probably should note that Farber, Revere, etc have outlet stores in my
>area-those sales in October-60%+-are too hard to pass up).
>
1 Lodge 12 in cast iron skillet
1 el cheapo strainer top 2 qt saucepan
1 Faberware 4 qt saucepan
1 West Bend 6qt slow cooker.

I only have to cook for myself so these work for me. The most used are the skillet and
the slow cooker.

> Who needs an All-clad skillet? Also I wouldn't use non-stick if you
> paid me money. That stuff is toxic. I don't care about low-fat cooking
> - fat is good for you when used and consumed in normal amounts; a well-
> seasoned cast iron skillet is all the non-stick I need.
>
> Leila

My Emerilware (All-Clad-made) is not non-stick, it's stainless steel,
and really, really easy to clean - it acts like non-stick. I can't
use cast iron on my glass cooktop.

N.

On Aug 12, 9:56�pm, "Dimitri" > wrote:
>
> Hmmm. �I have a very old Farberware stainless small set 3 pots 1 large pan 1
> large Dutch oven + �a few additional farberware pieces (They all Match)
>
> A very large stainless stock/pasta pot
>
> A stainless - combo pot/steamer
>
> Cast Iron
>
> 9 fry pans (mostly Griswold)
> 1 Canadian Cast Iron Dutch oven
> 1 Very Large Dutch oven
>
> Then a bunch of other stuff.
>
> NO Teflon not one piece.
>
> Dimitri

I have no teflon pots and pans but I do have two non stick roasting
pans, a Farberware SS coated on teh interior only with whatever they
called their lifetime non-stick finish, it's been good for 30 years so
far... and I have a really large and deep lasagna pan, carbon steel
with a non stick finish inside and out... works very well for removing
low fat lasagna... I hate lasagna swimming in oyl. I also have a
large adjustable wire "V" rack that's coated with some kind of non
stick finish, very easy to clean, I use Dobie pads, they don't scratch
the finish. And I have like 25 pices of Nordicware; cast aluminum
bakeware with their non-stick finish... Idon't know if any of my non
stick is actually Teflon (Dupont).

On Aug 12, 6:56*pm, Leila > wrote:

> No matched set has ever attracted me. For skillets I prefer cast iron;
> All-Clad and Le Creuset are over-engineered for simple pasta-cooking
> pots. I got a great second cast-iron skillet at a garage sale for $3.
> Who needs an All-clad skillet?

Someone who cannot lift cast iron, perhaps?

Cindy Hamilton

"Nancy2" > wrote in message
...
On Aug 12, 1:24 pm, "Kswck" > wrote:
> Do you have a full set of pots and pans or do you use odds and ends that
> suit you better?
>
> I have one 12" Teflon pan that gets abused so much that I replace it when
> it
> gets scratched too badly-once per year or so ($20 aint so bad), one large,
> 12" Revere saute pan, 2 small Farberware ones, and assorted pots from a
> variety of makers. Don't need a 'dedicated' set of cookware such as
> AllCLod,
> Wolfgang Puck, or <shudder> Emeril set, etc.
>
> (I probably should note that Farber, Revere, etc have outlet stores in my
> area-those sales in October-60%+-are too hard to pass up).

Why do you shudder at Emerilware? It's made by All Clad and it's
terrific. Or was it just the name, Emeril? LOL.

I use a combo of odds and ends and my Emerilware. The mix suits me
fine and works well.

N.

Let's just say that Emeril and I have a history.

"Sheldon" > wrote in message
...
On Aug 12, 9:56?pm, "Dimitri" > wrote:
>
> Hmmm. ?I have a very old Farberware stainless small set 3 pots 1 large pan
> 1
> large Dutch oven + ?a few additional farberware pieces (They all Match)
>
> A very large stainless stock/pasta pot
>
> A stainless - combo pot/steamer
>
> Cast Iron
>
> 9 fry pans (mostly Griswold)
> 1 Canadian Cast Iron Dutch oven
> 1 Very Large Dutch oven
>
> Then a bunch of other stuff.
>
> NO Teflon not one piece.
>
> Dimitri

I have no teflon pots and pans but I do have two non stick roasting
pans, a Farberware SS coated on teh interior only with whatever they
called their lifetime non-stick finish, it's been good for 30 years so
far... and I have a really large and deep lasagna pan, carbon steel
with a non stick finish inside and out... works very well for removing
low fat lasagna... I hate lasagna swimming in oyl. I also have a
large adjustable wire "V" rack that's coated with some kind of non
stick finish, very easy to clean, I use Dobie pads, they don't scratch
the finish. And I have like 25 pices of Nordicware; cast aluminum
bakeware with their non-stick finish... Idon't know if any of my non
stick is actually Teflon (Dupont).



I may have used the terms Teflon and non-stick interchangably, but my 12
inch skillet is Farberware and I do think that its non-stick surface is
Teflon-I'm just not sure.

> "Nancy2" > wrote in message
> ...
> On Aug 12, 1:24 pm, "Kswck" > wrote:
>> Do you have a full set of pots and pans or do you use odds and ends
>> that suit you better?
>>
>> I have one 12" Teflon pan that gets abused so much that I replace it
>> when it
>> gets scratched too badly-once per year or so ($20 aint so bad), one
>> large, 12" Revere saute pan, 2 small Farberware ones, and assorted
>> pots from a variety of makers. Don't need a 'dedicated' set of
>> cookware such as AllCLod,
>> Wolfgang Puck, or <shudder> Emeril set, etc.
>>
>> (I probably should note that Farber, Revere, etc have outlet stores
>> in my area-those sales in October-60%+-are too hard to pass up).
>
> Why do you shudder at Emerilware? It's made by All Clad and it's
> terrific. Or was it just the name, Emeril? LOL.
>
> I use a combo of odds and ends and my Emerilware. The mix suits me
> fine and works well.
>
> N.
>
> Let's just say that Emeril and I have a history.

I have a small set of Wolfgang Pucks line of pans consisting of 3 sause
pans, saute pan, 2 fry pans, 8 qt stock pot with inserts for pasta and
steaming with. It has held up like new for a few years now. I also have 2
Scanpan Pro line none stick, as well as some assorted other pots and pans.

--

Joe Cilinceon