In article >, Robert Klute > wrote:

> On Mon, 5 Mar 2007 18:22:30 -0800, "Kent" > wrote:
>
>
>
> >2. I don't think it makes any sense to have either aluminum or copper on
> >the vertical sides of a saucepan. Saucepans get heated directly, by the heat
> >source below. What heat moves up the sides is miniscule. The extra weight and heft
> >of the fully clad cookware is something I wouldn't want.
>
> I had no problem with disk bottomed pans when I use electric stove tops.
> On my gas range, however, I find that the side of the pan just at the
> edge of the disk can get very hot, resulting in a tendency to burn
> anything adhering there. I prefer fully clad or solid material pans for
> that reason.
>
>


real cooks use cast iron and don't worry about all this
drivel with 'stainless steel' or aluminum or whatever other
junk you're going to use. cast iron is still the king of cookware.
everything else is some cheap and/or lacking compromise.
the only other pan you might want is a copper for certain specialty needs.
and one nonstick for omelettes (although good old fashion seasoned milled cast iron
such as griswold or wagner) can do anything nearly non-stick.

get real. cast iron is the way to go -- always has been.

(asian cooking - hammered carbon steel wok is the only way to go
and propane high btu burners)

anything else is drivel.