On Sat, 12 Mar 2005 01:26:17 -0600, Katra
> wrote:

>In article >,
> "cowboy" <cacheoverflow@yahooDOTcom> wrote:
>
>> > I have stainless steel boiling pots, but that's about it.
>> > Oh, and my pressure cooker and egg poacher is stainless steel.
>> > I won't have aluminum cookware in my house. It's too reactive with
>> > acidic foods. Ruins the taste and color. :-P
>> >
>>
>> Katra, try the hard-anodized aluminum from Calphalon being closed out at
>> amazon at 90% off, it is not reactive at all! (because it is ANODIZED)
>>
>> cheers!
>>
>>
>
>Well, they WOULD be lighter in weight, but I'm so used to cooking with
>cast iron now, I'm not sure what I'd do. ;-) I'm used to the weight and
>heat distribution. I'd have to learn how to cook all over again!
>

The Calphalon pans are thick enough to have better heat distribution
than CI, but because of that they aren't all that light. Their
anodizing doesn't last forever, unfortunately, but they are splendid
for many uses while they last.

The non-stick insides on some later Calphalon is much more durable
than the anodized surface in my experience.

Rodney Myrvaagnes NYC


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