Wednesday, October 8, 2008

New Fangled Pots & Pans

Okay I admit it. I am a total sucker for a luscious pot or pan. Looking at All Clad pans is like watching porn to me. But sometimes, like now, when I am in the market for a new pan -- I need something to replace my old non-stick pan -- I get totally overwhelmed by the choices.

The New York Times is talking about that today. I am hoping to find some help in figuring out exactly with what I want to replace my non-stick pan. I don't want more toxic non-stick surface, but I do want something that will be easy on pan-frying all sorts of things, from eggs to chicken strips to tofu.

Coated cast iron? Thermolon? I don't know yet. I do know I want something that can withstand high heat without giving off toxic chemicals or gasses like Teflon does. I want to just be able to cook without worrying I'm poisoning my diners!

If anyone has any ideas, please let me know!

Updated: what about thoughts on Calphalon One Anodized pans?

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