Coatings On Cookware
Q: I'm going to lash out and spend up big on some top quality cookware, but although I am a fairly experienced domestic chef, I am floundering with what to get. Stainless Steel, aluminium, non-stick.....? If non-stick is so good, why don't proper chefs use it? Is it just because THEy don't have to clean it, the kitchen lackey does?Any suggeetions or pointers to sites that may help me decide would be much appreciated
A: Interesting, that bit about lackeys doing the cleaning. If you're an "experienced domestic chef" you _must_have some ideas about what you like. Even 'though they're cheaper bought by the set instead of individually, I favor sampling different flavors and acquiring an unmatched set of what works. Probably because that's what I've done and it works for me. Non-stick, LeCruset, heavy aluminum, thin stainless -- they all come out for different jobs. I've had one little dime-store 7" aluminum frypan that I've been using to fry tortillas for decades (and decades). I yearn for an elegant set of copper cookware, but very much doubt it would improve my cooking to a noticable degree. This question comes up _constantly_ on this group. The best answer is, "Some of everything." Soon, this discussion will disintigrate into, "People who like all-clad are stuck-up yuppies with no sense." Whatever. I have, like, and can reccomend the stuff. That doesn't mean there isn't other good stuff, though. Why don't chefs use non-stick? Lots of reasons, but none of them are, "because it's useless." It's very useful for cooking some things (eggs, for example.) But the coatings have to be babied. My guesses as to why chefs don't use them? Because their stoves are so hot they'll ruin the coating, and because they use so much fat and oil in restaurants that sticking is not usually a problem. Good luck.
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