Aluminium is good for cooking milk and milky stuff. But I use stainless for
my general cooking. 
I use titanium pans for frying. Quite good pans really, but they are
delicate pets. My SO has killed one of them while dishing. That's her part
of the job. Under doubt I have forgiven her neglective attitude towards
pans. 
Guys, get a SO who likes to dish. After good kitchen training she is the
best tool there is ;-) 
(As long as you treat her with good treats)


Tim
Mostly harmless (just plain Norwegian)
 

-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of
David Savage
Sent: 20. desember 2006 14:40
To: Pentax-Discuss Mail List
Subject: Re: Please everyone set up an email filter

I don't like aluminium cookware.

Cast iron and Stainless with copper base is my preference.

Cheers,

Dave

On 12/20/06, Paul Stenquist <[EMAIL PROTECTED]> wrote:
> Cast iron is good for a lot of things, but you can still get hard
> anodized aluminum as well. Calphalon sells both; hard anodized and
> teflon coated, Some stores might stock only the teflon, out of
> ignorance. Paul
> On Dec 19, 2006, at 11:24 PM, graywolf wrote:
>
> > Wow, that stuff is expensive. Back in the 80's I had some hard
> > anodized
> > frying pans that were great. No non-stick, metal handles, not
> > outrageously expensive, the best frying pans I have ever used. I keep
> > looking for something similar but everything I find is Teflon lined, I
> > hate Teflon. So, I am using cast iron pans now.
> >
> >
> > Paul Stenquist wrote:
> >
> >> I'd recommend the Calphalon hard anodized over any pan with a non-
> >> stick coating. You don't need the coating if you break it in right,
> >> and your pan will last forever. I have some Calphalon pans that are
> >> twenty years old. I can make an omelette in my 8 inch skillet and
> >> turn it to do the flip side. It has a beautiful glazed surface,
> >> better than anything in teflon.

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