Hi Devon It would depend on how the cook is going to use the pots! and how much stovetop cooking she likes to do. Will she entertain (bigger pots needed) or just for herself and one or two guests at any time. If the latter, a lightweight coated frying pan with glass lid and a saucepan with lid should do. The coated pans have come a long way - best to use them at heat no higher than medium-low so the coating doesn't buckle. I bought an expensive oneand ruined it by using heating such as I would do for my cast iron pan (why? I didn't think...). The next one I bought was $15 from the hardware store and its label had included the handy hint about lower heat - these pans heat quickly and retain the heat on low, when the burner is turned off, they cool off quickly. V. efficient. Easy to clean by wiping with a towel (paper or cloth) and a rinse. My cheapie pan is great. I have another stainless steel pan (similar to all-clad) for stews or large meals. However if I'dknown the temperature to use on my expensive fry pan I would still have it. Go to a kitchen store where you can buy individual pieces, and a universal lid. You might pay the same for a set, but - not as good an investment. HTH
-- bye for now Bev in Sooke, BC (on Vancouver Island, west coast of Canada) Cdn. floral bobbins www.woodhavenbobbins.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
