On Jan 31, 2011, at 8:24 AM, John Sessoms wrote: > From: Steven Desjardins >> You should just spend your money on better pans. > > Funny you should mention that; a new commercial grade stock pot is on my > short list.
Speaking of equipment versus skill at cooking, I absolutely love my Le Cruset cookware. It is enameled cast iron. The trick is to find an outlet store which starts out with better prices than list, plus the more pieces you buy, the bigger the discount you get, so go there with a friend or two, so you can combine your purchases to get a bigger discount. The closest one to me is in Gilroy, and totally worth the drive. Not only does it have all the advantages of cast iron for cooking, but I've found the surface to be easier to clean and more durable than either teflon or calphalon. -- Larry Colen [email protected] sent from i4est -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
