On Mon, Jan 31, 2011 at 01:35:16PM -0800, Larry Colen wrote: > > Speaking of equipment versus skill at cooking, I absolutely love my Le Cruset > cookware. . . . > 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'm not a purist, so I clean my pans in the dishwasher. It doesn't get much easier than that. I wasn't too impressed by Calphalon, but several years ago I switched to using Anolon Advanced (some stainless steel, some hard-anodized aluminium), and I'm still happy with that decision. But this is another one of those personal decisions. For me, the cost/benefit ratio is about right at the price point I chose ($50 - $100 for a typical mid-range pan). But I can quite see that for some people that's pretty expensive, while for other people the high-end stuff (copper saute pans, etc.) is worth the nosebleed prices. -- 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.
