Fish Poacher Recommendations?
I'm looking to try my hand at poaching some white fish soon. I like the idea of using a poacher made of restaurant-grade commercial aluminum, yet the only aluminum fish poachers I see these days are the grey, hard anodized which seem a bit extravagant for simply simmering liquids.
Not too sure about stainless steel or overly-expensive copper ones. Opinions, experiences, and/or precautions are most welcome.
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.