stainless steel cookware pros & cons
I'm looking to spend some money upgrading my home cookware, so I figured this might be a good spot to pose a few questions. To date, I've always used the non-stick variety, but my Calphalons are sl...
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The oldest s/s pots I have are a Cuisinart 12" skillet, 4 qt sauce pan and 6 gallon pot set w/ 2 pot covers that fit on the 3 pots; was a wedding present back in the mid to late 70's. One of the nicest sets I've ever used since it doesn't have any unnecessary pieces. Still using them and will certainly move w/ us to our next residence. Weighted bottoms but not too heavy to lift. Only downside to this version is the wooden handles wrapped around a core of s/s which means you can't go past 375 degrees F in the oven. Newer versions have all metal handles so glad they learned from the past.
20 odd years back I bought a 14" sautoir in Europe from a manufacturer not sold in this country. Metal handle but verging on too heavy to pick up of late. Great for casserole type dishes like paella, gumbo etc.
30 odd years ago I bought a ...12 qt Farberware stockpot which does exactly what it's name says. No weighted bottom needed or wanted for this application. Great handles.
HTH.
20 odd years back I bought a 14" sautoir in Europe from a manufacturer not sold in this country. Metal handle but verging on too heavy to pick up of late. Great for casserole type dishes like paella, gumbo etc.
30 odd years ago I bought a ...12 qt Farberware stockpot which does exactly what it's name says. No weighted bottom needed or wanted for this application. Great handles.
HTH.
