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Old 06-02-2010, 12:38 PM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,586
Originally Posted by derbywolff View Post
i really don't see the need for tri-clad skillets.now a dutch oven or sauce pans would be differrant.i have been using a set of anodized aluminum "magni-lite ghc,usa. i bought the set at a flea market 34 years ago.they were used.i paid $75.00 for them.they are still performing perfect.discolored but perfect.i have a complete set of c.i . skillets from 14" to 6"
,griddles and2 dutch ovens.i do have 1 ,12"ss encapsulated bottom type skillet.works great.buy what you like and have fun.shiny doesn't taste any better.... MANGA
If you have anodized aluminum and cast iron you don't also need tri-ply SS cookware. But, if you have tri-ply SS cookware, you really don't need anodized aluminum and CI. It's all a matter of preference.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-02-2010, 06:14 PM   #12
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Join Date: May 2010
Location: Washington
Posts: 32
I really do like cast iron but we have a ceramic top stove, (hate it!) and cast iron doesn't work very well on it, at least not for me. I'll have to wait for my next house to do a gas stove in the kitchen. Although I have been known to break out the Camp Chef propane stove on the back deck when the weather is nice.

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Old 06-03-2010, 10:25 AM   #13
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Join Date: Mar 2002
Location: Boston and Cape Cod
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I've use cast iron on my ceramic stove regularly for 12 years and it works great. Just be careful not to drag it.

If you are looking at All Clad -- go to Cookware and More's website and consider buying individual pieces that have cosmetic defects. Usually they are imperceptable and they are offered at big discounts -- plus they have sales on top of the discounts a few times a year.

I have 2 Emerilware skillets that I got at the WS Outlet store for a song (like $15) and I have no complaints.

Less is not more. More is more and more is fabulous.
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