A cooking pot that doesn't absorb the smell of fish when cooking fish?
On Fri, 7 Jan 2011 19:56:21 +0000 (UTC), Doug Freyburger
> wrote:
>
> The best stuff is stainless layered inside and out with copper or
> aluminum in the core. All Clad, the various "waterless" brands sold at
> home shows have the core go up the sides. The next step down are the
> ones where the core is all or almost all at the bottom. The top of the
> Cruisinart line.
>
> The bad stuff is all stainless. Lower heat conductivity so it has hot
> spots that stick and burn. The cheapest stainless stuff makes it worse
> by being thin as well.
That was nice, short, two paragraph summary. Thanks!
--
Never trust a dog to watch your food.
|