In article >,
"Gareth Fimlinson" > wrote:

> I have some pots/pans that when I cook fish in them, salmon fillets,
> they smell of it afterwards, and seem to absorb it. If I boil plain
> water in them then the sides get misted up with fishy stuff, and I can
> wash it off then boil it again e.t.c.
>
>
>
> I am looking for a cooking pot where that doesn't happen.
>
> Does anybody know
> a)why it happens with the pots I have.. what those pots might be made
> from that causes it?
>
> b)what pots I could get where that wouldn't happen?

Any pot made of or lined with stainless steel.

Miche

--
Electricians do it in three phases