That's it? That's the best you can tell me about pans? What about composition, there are many ways to construct a stainless steel pan? What about non-stick, what brands keep their finish longer? How long should we expect the surface to stay "non-stick"?
Wow, I would expect higher quality material from Eating Well!
06/11/2011 - 10:07am
If my house was on fire, it's my two cast iron pans and pressure cooker that I would grab. I use my cast irons skillets for eggs, fried chicken - everything that requires a skillet. I can live without nonstick/teflon pans. I love my pressure cooker and have used it all my life - beans, soups, short ribs, lamb shanks - everything that requires slow cooking.