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boilingwaterHi! I'm well on my way to wearing out my two main saucepans and I need help. I'm staring at Amazon's cookware pages right now and I'm baffled by the whole aluminum / copper / hard-anodized aluminum / nonstick / stainless steel / cast iron question. There are so many options! I had no idea!
I have a crazy mix of different pots, most of which are hand-me-downs. My favorites are Cuisinart nonstick, followed by the Farberware nonstick, followed by a dented 3 quart copper-bottomed pot I got from Goodwill (it's a great size, even if it lists to one side a little *g*).
Anyway, the fact that there are so many options implies that the different materials mean something important, right? What do you all use? What is best? I cook only for myself, but I'm cooking a LOT now -- more than ever in my life -- and my poor old saucepans aren't coping well with the wear and tear.
Thanks for any advice!
I have a crazy mix of different pots, most of which are hand-me-downs. My favorites are Cuisinart nonstick, followed by the Farberware nonstick, followed by a dented 3 quart copper-bottomed pot I got from Goodwill (it's a great size, even if it lists to one side a little *g*).
Anyway, the fact that there are so many options implies that the different materials mean something important, right? What do you all use? What is best? I cook only for myself, but I'm cooking a LOT now -- more than ever in my life -- and my poor old saucepans aren't coping well with the wear and tear.
Thanks for any advice!
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Date: 2010-04-28 01:14 pm (UTC)