Need Cookware Advice

Q: Everybody has their preference, mine is castiron. A well seasoned castiron pot is every bit as non-stick as anything on the market. It is cheap, indestructable ( I am still using some of my grandmothers ), and very heavy (that's the bad news). The trick is in the seasoning. Do a InterNet search on castiron and you will find articles on the ins and outs of seasoning a castiron pot or ask here; I'm sure there are some experts.

A: I've had a nice experience with Tools of the Trade pots, relatively inexpensive ($50-$60 for 8 piece set) and workes well, and it has the nifty little vent lid, combined with a nice 3 piece cast iron frying pan set up ($10 on sale) I can handle almost anything and any size meal. With the exception of soups and lobsters, for which I picked up a nice ceramic on metal stock pot (as a student I don't have a lot of money to spend on REALLY nice pots) for boiling live lobsters or dead chickens If money is no object, Calphalon makes some really nice nonstick professional type, heavy cookware, but a good selection will cost an arm and a leg. T-Fal aluminum cookware is usually available at most discount stores for a reasonable price, I only use T-Fal in frying pans when I feel lazy and don't wantto scrub a lot. Usually I like Calphalon, All-Clad, Cuisinart Professional, or my all time favorite, Heavy Tin lined french copper. Stay away from the all stainless Farberware and Reverware junk with the copper clad bottoms, They are so thin that you get terrible heat distribution and the copper bottoms are just plating that discolors easily. Rule of thumb: The heavier (Thicker) the pan, the better.

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