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Cookware
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opossum puncher
 
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Posts: 7,826
Join Date: June 9, 2003
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Cookware - June 26, 2008, 10:45 AM

Registering.

Looking in to cookware, and Im a lil lazy to do tons of reserach.

Stainless, tephlon, or similar?

Glass tops or steel?



Gas range and stove, I do the vast majority of cooking and enjoy it, looking forward to top quality cookware.


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Attack Life! It's going to kill you anyway.

08 Z1000

Go Hokies!
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June 26, 2008, 10:47 AM

al clad or bust. and not hte emiril al clad.


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I tow 747s


"gixrB: I like it hard, with a lot of feel"
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June 26, 2008, 11:39 AM

I'm a big fan of copper bottom stuff. I have mixed feelings about teflon. On the one hand, it's a lazy chef's wet dream. Omlettes and pancakes never came out so well. On the other hand, I cringe when I use something that, if heated too hot, will kill a canary. My kitchen is not a coal mine.

If you get a wok, definitely go with carbon steel. You'll need to season it, but that's easily done on a bbq grill in the backyard. A wok needs to be pretty hot, hotter temps than teflon and similar coatings should be brought to.


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