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Old 10-30-2006, 03:15 PM   #11
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Exactly what Charlie said. There is no magic in these new pans--they cook just like your others did.
How did you make stew or soup before the LC? That is how you can do it now. I would add that the 7qt is large so you will need to adjust the amount.
A 14" pan is very large. And if it was stainless steel and not coated, that may take some getting used to. It (or a slightly smaller one) is great for searing meat.
But you know how to cook--just enjoy it in your new pans!!

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Old 10-30-2006, 04:10 PM   #12
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Join Date: Oct 2006
Location: Monterey Bay Area, CA
Posts: 78
Originally Posted by CharlieD
I say, after 40 years, you should just cook the way you always have been cooking. Just use your old pots and pans. My grandma had 2 pots and 1 frying pan, for as far back as I remember. She was the best cook I have ever met in my life. Always had guests in the house always had refrigerator full of food.
Ah, but your grandma probably had a cast iron frying pan, which (properly seasoned) is the best for almost everything. Not everyone's old pots and pans are like "grandma's", in which case upgrading might be a really good idea. ;) I am in the process of acquiring a couple more cast iron pans because I foolishly gave away all but one of mine in a pre-moving panic and have regretted it ever since!

On the beautiful Monterey Bay, Calif. Life outside the kitchen
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Old 10-31-2006, 09:32 AM   #13
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Join Date: Oct 2006
Posts: 18
Finally...found a place to respond..if anyone can see this message...I cannot understand how to reply..am totally confused!!

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