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Friday, December 4th, 2009
ariellejuliana	9:35a	Stolen from my facebook status I am wanting to get rid of my peeling non-stick pans for pans that last longer. Any recommendations? I want to buy something that will last a LONG time. I am opposed to using disposable things (toilet paper is a definite exception, but cookware is not). I like hard anodized aluminum and enameled cast iron and will probably get at least one regular cast iron pan. I am willing to spend decent money on good pans, but will not be buying, say, copper pans or All-Clad. So far I do not like stainless steal for frying/sauteeing, but maybe I just need practice. Everything sticks and it immediately discolors. As long as I do it properly (don't use high heat, only use pre-heated pan, etc) the hard-anodized aluminum works pretty well. Tina, do you like your Le Creuset set? I don't want to spend the money on real Le Creuset, but I have a knockoff dutch oven that I love. Do you use your non-Dutch oven Le Creuset? Does stuff stick badly? (7 Comments |Comment on this)