Re:non-stick and knives - Jennifer

[Guest guest]

I use Revere Ware stainless steel pans and I have both copper bottoms and plain

bottoms. They both work great. My stainless steel dutch oven pan comes with

the steamer insert and it's made by Faberware. It was $29 and I got it on sale

for $19, I'm sure I must use it every single day. Most of my cast iron pans are

made by Lodge, any I picked up at the their shop I don't know who made them and

I still have a small one my Gran gave me and that thing must be 100 yrs old. I

do like those little stainless still steamer fans also.

I agree, a good sharp knife isn't as likely to slip and cut you as a dull flat

one. Donna

Jennifer <jj_73molly wrote:

Donna

 

Do you mind sharing what brand of pots/pans do you use? I have a costco in the

area and am looking at their stainless steel set. I've done some researching

on-line. Would love to spend lots of money on pots/pans, but like most of us,

that is a limited commidity in our house However, I don't mind spening the

money on stuff if the stuff will last. My dh and I love to cook and are recent

vegetarians, striving to be vegans.

 

By the way, I've learned the hard way, buy the best knifes! I can't stand dull

ones.

 

Jenn

 

GeminiDragon <thelilacflower wrote:

If a pan says use mylon utensils it's not for me, that tells me there's some

type coating on it. I give my pans the tough test, no wimpy stuff in my kitchen.

I peel garlic with a butcher knife that could split a hair and I chop onions

with a b'ass sushi knife and I also use a ulu that is razor sharp. OK if I

don't write in here anymore you will know my fingers are gone...........LOL

Donna

 

melissa_hopp <hoppmel wrote:--- In

, Cathrine Qua

<cathrineq@r...> wrote:

> Looks like Calphalon is related to Teflon:

>

 

 

eeek!

 

 

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