Need Suggestions For Cookware Performance Tests
Q: I have too many pieces of similar cookware, and would like to get rid of some to free up some room. I want to keep the stuff that performs better for its intended purpose. I would welcome suggestions on 'scientific' methods of testing my cookware to accurately and conclusively determine which piece outperforms the other. I am primarily looking to establish eveness of heating/browning (ie. "hot spots"), as well as release qualities for the non-stick skillets, plus whatever performance characteristics are desirable for woks and saucepans/stock pots. This is what I hope to test:
A: Good quality nonstick lasts for many years and is preferable for many cooking tasks - there is absolutely no reason to avoid it. When it wears out, replace it. Like any tool, cookware has a limited life. Likewise, good enameled cookware does not chip unless mistreated. I have a le Creuset Dutch oven that is over 20 years old and is regularly used for browning meat over high heat on top of the stove - not a single chip. Again, there's no reason to avoid it if it suits your cooking needs. That I don't get. How could you come to a totally opposite opinion than the two individuals in the thread " Can I season Le Creuset black matte?" in News:rec.food.equipment ? They were singing the praises like they were trying to peddle Le Creuset on the San Jose flea market.;-) Could it be that you have actually cooked with the stuff.:-) BTW, I agree with your assessment totally, if cast iron, give it to me plain. It is indespensible for some cooking and very reasonably priced to boot. Although a hefty Le Creuset pan comes in handy on the trolling rigg when fishing for salmon in honker bay. sat-on/ You must be kidding, everybody knows by now that the Creuset ?wok? ist the next best thing to sliced bread. Everybody knows our burners are too puny for wokking.sat-off I think your obviously experince bourn opinion makes a lot of sense. Alas it will be lost on the original poster. Not what he/she wanted to hear.
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