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View Poll Results: After trying both, Do you prefer Stainless steel or Nonstick cookware?
Stainless Steel 24 61.54%
Nonstick 15 38.46%
Voters: 39. You may not vote on this poll

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Old 09-05-2004, 09:52 AM   #21
Assistant Cook
Join Date: Sep 2004
Posts: 3

I have a set of German cast aluminum cookware called Berndes. It is excellent, the best cookware I have ever used. My kitchen also has some stainless steel as well, some all-clad and some German brand called Fissler. Great stuff. I tried a piece of Calphalon and it now sits in the back of my cupboard, I am not fond of hard-anondized. And like someone else stated, you should have a piece of cast iron. You can find that very cheap. :D

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Old 09-05-2004, 10:38 AM   #22
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Join Date: Sep 2004
Location: USA,Minnesota
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Two years ago ago I replaced my beat up old cookware with Calphalon non-stick. It was great for sticky things like pancakes, eggs and cream sauces, but it wasn't quite what I wanted for searing, deglazing and finishing in the oven under high heat - I bought All-Clad stainless and Lodge cast iron fry pans for that. I also purchased a LeCreuset Dutch (French) oven, so I'm now pretty well equiped to do everything I want.

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Old 09-07-2004, 06:41 PM   #23
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Location: Fort Worth, TX
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As you have probably figured out by now - there is no "one" perfect solution for everything - unless you only cook one thing. Stainles steel has some advantages, as does anodized aluminum, as does non-stick, as does cast-iron. The French porcelin is good, I guess, but it has it's quirks and problems (thin cast iron, the porcelin chips, and it cost a fortune) - and in my opinion is no better than good old American (Lodge) cast iron that is properly seasoned.

The best I can suggest you can do is pick a set you want to "start" with and then add on other things according to what you cook.

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