21 Dec
1999
21 Dec
'99
1:39 a.m.
Remind me to tell that, not great idea to cook with
potmetal/aluminum containing cookwares except copper is perfectly
fine but not with acidic foods. That is where stainless steel comes
in (poor cooking heat except thoses that has copper or aluminum
bottom welded on. Also cast iron or ceramic erameled cookwares is
fine for this.
Wizard
When it comes to pans I have two favorites, Tefal the aluminum with a
teflon coating, and cast iron. One of my brothers treasured items is a cast
iron skillet that is square and the perfect size for frying bacon. Its a
classic just like some computers we know. ;)