In Kitchen - Asked by Fahtoo - 1 answer - 7 years ago
Novice looking to move up to a better basic cookware set. Can you offer any advice, tri-ply stainless vs aluminum encapsulated disk vs hard anodized aluminum vs tri-ply with copper. I have had bad experiences with non-stick coatings and prefer to avoid them.
I am the wrong person to ask. Because I have done most of my cooking in an industrial setting I'm all about the commercial aluminum pans that are sold in restaurant supply stores. They have thick bottoms, are easy to clean and are pratically indestructable. I know there are great pans out there and beautiful ones as well. I'm sure if you went on line there would be plenty of opinions.
0 votes - Answered by chefdoughty - 7 years ago