PENMART01 wrote:
> 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.

Okay, then let me rephrase - is there an obvious difference (perceivable
by lay folks such as myself) between top of the line performance
restaurant supply pans and the most expensive heavily advertised
boutiquey cookware?

It's been a long time since I ventured into a restaurant supply shop
(NYC, about 8 yrs ago, near Chinatown iirc?), but I think I saw mostly
really thin aluminum pans that screamed "Disposable!" Maybe I was
shopping in the wrong part of town. I also remember seeing cookpots
that looked big enough to be an emergency substitute for a bathtub...


-j.