On Tue, 18 May 2004 19:46:09 -0300, "BJ42" > wrote:

>I currently have a stainless steel Lagostina set but have moved towards the
>french steel pans sold at restaurant supply stores.
>
>Why do people buy $100 pans when a french steel pan costs $12? I am assuming
>restaurants use these over the expensive cuisinart/lagostina and all-clad?
>
>Having used both, I think the steel pans are superior and I haven't used the
>lagostina pans ever since. I am sure this all comes down to personal
>preference and aesthetics but I wonder what you chefs out there prefer and
>why?
>
What do you use them for?

I use different kinds of pans for different purposes, and I think most
people do.


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .