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?