"PENMART01" > wrote in message
...
> In article >, June Oshiro
> > writes:
>
> >I was browsing the Kitchens Etc. store today looking for egg cups, but I
> >took a quick stroll around the pots and pans. My cookware of choice is
> >All Clad (stainless steel, have 4 pieces to date, think they're fabu),
> >but I notice a lot of manufs. have a stainless steel line.
> >
> >Tonight, I saw the Viking line of ss pans, very impressive looking,
> >shiny and heavy. (I knew Viking made ranges and other kitchen
> >appliances but never knew they made cookware, too.) I know Cuisinart
> >has a line of heavy ss, too.
> >
> >Do you really think there's a major difference between top of the line
> >items?
>
> Depends what you perceive as "top of the line". If you mean most
expensive and
> most heavily advertized than you are deluding yourself and in doing so
missing
> out on the top of the line performance at affordable prices enjoyed by
> professional cooks. Instead of boutiques like Kitchens Etc. you may want
to
> consider checking out the products at your local restaurant supply
emporiums.
>
Well chefs tend to buy things for their restaurants at restaurant supply
"emporia" but they tend to buy brands like All Clad for their own home
kitchens.

Fred
The Good Gourmet
http://www.thegoodgourmet.com