I tend to avoid pots and pans that have their handle(s) riveted on.
Give me a good welded-on or cast-in handle any day. Plastic handles
attached to welded/cast bases are OK, but they lose points in my
ratings.

Unfortunately, this tendency elimiates perhaps 60-75% (maybe more?) of
the pots and pans on the market today. But hey, if you've got oddball
tendencies, you're either willing to pay the requisite dues, or you're
not.

Bob
=============================
In article >,
am says...
> Hi
> Could someone give me a brief guide to the advantages and disadvantages of
> the various materials use in cooking utensels?
> e.g aluminium, stainless, cast iron (nice), stone etc.
> Sure it's a big subject but any help appreciated.
> Cheers BB
>