Quote:
Originally Posted by Borders Reivers
All-Clad is better and I have a kitchen full of All-Clad.
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I have a wide variety of Pots and Pans. I have found that each maker has some shape that is better than the other. Example, SS Fry Pan is Fissler, day to day fry is a toss up between CI and DeBuyer professional carbon steel, saucier is a toss up between the demurer and the al clad copper, pressure cooker Fissler, 8 quart stock pot with insert is Caphalon industrial and for the really big soup and stockpots are good ole Faborware. For a while there I was trying all kinds of different stuff and this is what I personally like for a wide variety of reasons.
Like our automobile addiction, so is cooking and so are the cooking tools.
(Oh and I would love to install a top grade induction cooktop)