I think All Clad is the best, but if you live close to a commercial restaurant supply service, you can find aluminum clad stainless steel cookware that's almost as good as All Clad for a lot less. For my own taste, I'd avoid the adonized aluminum and the non stick coating. The adonized aluminum, even if seasoned, doesn't take to it as well as cast iron, and will eventual stain and speckle. And ironically the more expensive nonstick coatings aren't as good as the cheapo brands, since they're so slick there's almost no peaks and valleys on the surface that prolongs the life of the pan. So I buy a cheapo 10" nonstick and replace it every few years. Also, All Clad -- if you go that route -- has the best cooking handles that rarely need pot holders to handle. A hot pan with cold oil to start will never, ever stick on you -- not even fish!
Micah On Dec 20, 2006, at 9:15 AM, Shel Belinkoff wrote: > How would you suggest breaking it in and seasoning it? > > Shel > > > >> [Original Message] >> From: Paul Stenquist > >> 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. > > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
