Tilted Forum Project Discussion Community - View Single Post - Which kind of pan is the best? Stainless Steel, non stick, hard anodized/aluminum, or

mtsgsd · 12-21-2003, 09:04 PM

Another board I'm on that deals with cooking tends to have a very elitist attitude where nothing but the best will do. Even so, there's quite a bit of talk about Tramontina having a line of cookware similar to Allclad, but at a fraction of the price since they don't have the name recognition in the US yet. I like the stock pot I have, so I'll be looking into it.

I've been finding a lot of inexpensive cookware with the heavy sandwich'd bottom, and sometimes even the steel/aluminum/steel sides ala Allclad, but with one lousy feature: The outside and sides are polished to a mirror shine, and the cook surface is not. I wonder if they do this to justify the lower price? Food has got to stick like superglue to those pans.

12-21-2003, 09:04 PM	#8 (permalink)
mtsgsd Addict Location: Wisconsin, USA	Another board I'm on that deals with cooking tends to have a very elitist attitude where nothing but the best will do. Even so, there's quite a bit of talk about Tramontina having a line of cookware similar to Allclad, but at a fraction of the price since they don't have the name recognition in the US yet. I like the stock pot I have, so I'll be looking into it. I've been finding a lot of inexpensive cookware with the heavy sandwich'd bottom, and sometimes even the steel/aluminum/steel sides ala Allclad, but with one lousy feature: The outside and sides are polished to a mirror shine, and the cook surface is not. I wonder if they do this to justify the lower price? Food has got to stick like superglue to those pans.