From: Larry Colen
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.
I got a Le Creuset omelette pan from the PX at Ft. Bragg in 2005. I've
never seen another like it and there's a couple of Le Creuset outlet
stores reasonably near my home.
It's enameled cast iron with some kind of non-stick coating on the
inside. Looks sort of like this one but the transition from the bottom
to the side doesn't have the obvious break this one shows. Mine has a
smooth curve.
http://www.lecreuset.co.uk/Product-Range-uk/Cast-Iron-Cookware/Frying-Pans/Omelette-Pan-20cm/
Even though it's non-stick, I always use butter and keep the heat down.
Makes an omelette slide around better so it's easier to flip.
I also have a really good Lodge 12" cast iron skillet with lid. No
coating, but it's also non-stick if you know what you're doing.
I've got a stock pot, but I'm not satisfied with the quality. I'm
looking at one suitable for a commercial kitchen.
And at some point in the future, I'd like to replace my current electric
stove with a gas range.
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