Has Anyone Tried this Cookware?
 

Sure is purdy, and pricey, but...is it good? I have one of their old
(marked Legion Utensils) stainless fry pans that I picked up at a thrift
store and it is "naturally" non-stick and indestructible which is required
at my house. Just wondering how their newer pieces are.
(Cast iron, copper clad, stainless lined --they also have "Inductoware.")

http://www.legionindustries.com/store/cookware.asp

Has Anyone Tried this Cookware?
 

"Gini" > wrote in message
...
> Sure is purdy, and pricey, but...is it good? I have one of their old
> (marked Legion Utensils) stainless fry pans that I picked up at a thrift
> store and it is "naturally" non-stick and indestructible which is required
> at my house. Just wondering how their newer pieces are.
> (Cast iron, copper clad, stainless lined --they also have "Inductoware.")
>
> http://www.legionindustries.com/store/cookware.asp


It sounds awful to me for most cooking needs. Cast Iron and stainless are
poor conductors of heat. If the cast iron has much mass it will take a long
time to heat the pan and a long time for it to cool. I would expect hot
spots. The copper would be hard to maintain. Cast iron has its place, but
not for the core of all your cookware.

Has Anyone Tried this Cookware?
 

"Vox Humana" > wrote in message
...
>
> "Gini" > wrote in message
> ...
> > Sure is purdy, and pricey, but...is it good? I have one of their old
> > (marked Legion Utensils) stainless fry pans that I picked up at a thrift
> > store and it is "naturally" non-stick and indestructible which is
required
> > at my house. Just wondering how their newer pieces are.
> > (Cast iron, copper clad, stainless lined --they also have
"Inductoware.")
> >
> > http://www.legionindustries.com/store/cookware.asp
>
>
> It sounds awful to me for most cooking needs. Cast Iron and stainless are
> poor conductors of heat. If the cast iron has much mass it will take a
long
> time to heat the pan and a long time for it to cool. I would expect hot
> spots. The copper would be hard to maintain. Cast iron has its place,
but
> not for the core of all your cookware.
==
I wasn't considering a set. I'd like to have a good heavy stock pot for
simmering/
slow cooking--but surely don't want hot spots.
==
==
>
>

Has Anyone Tried this Cookware?
 

"Gini" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Gini" > wrote in message
> > ...
> > > Sure is purdy, and pricey, but...is it good? I have one of their old
> > > (marked Legion Utensils) stainless fry pans that I picked up at a
thrift
> > > store and it is "naturally" non-stick and indestructible which is
> required
> > > at my house. Just wondering how their newer pieces are.
> > > (Cast iron, copper clad, stainless lined --they also have
> "Inductoware.")
> > >
> > > http://www.legionindustries.com/store/cookware.asp
> >
> >
> > It sounds awful to me for most cooking needs. Cast Iron and stainless
are
> > poor conductors of heat. If the cast iron has much mass it will take a
> long
> > time to heat the pan and a long time for it to cool. I would expect hot
> > spots. The copper would be hard to maintain. Cast iron has its place,
> but
> > not for the core of all your cookware.
> ==
> I wasn't considering a set. I'd like to have a good heavy stock pot for
> simmering/
> slow cooking--but surely don't want hot spots.

I would just get a disk bottomed stock pot for simmering. You don't (in my
opinion) get any benefits from a fully clad pot when you simply want to boil
water or simmer a stock. You can get a 8 qt. stock pot with a pasta insert
and a lid for about $40. Take a look at these:
http://www.hsn.com/cnt/dept/default.aspx?sf=qc&dept=qc0001&prev=hp!sf!181&attr =181&o=!HPT1C3L420031205

For slow cooking (braising) a nice porcelain clad cast iron Dutch oven would
be good. I can't see slow cooking in a stock pot, but that's may just be
me.

Has Anyone Tried this Cookware?
 

"Vox Humana" > wrote in message
...
>
> "Gini" > wrote in message
> ...
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > "Gini" > wrote in message
> > > ...
> > > > Sure is purdy, and pricey, but...is it good? I have one of their old
> > > > (marked Legion Utensils) stainless fry pans that I picked up at a
> thrift
> > > > store and it is "naturally" non-stick and indestructible which is
> > required
> > > > at my house. Just wondering how their newer pieces are.
> > > > (Cast iron, copper clad, stainless lined --they also have
> > "Inductoware.")
> > > >
> > > > http://www.legionindustries.com/store/cookware.asp
> > >
> > >
> > > It sounds awful to me for most cooking needs. Cast Iron and stainless
> are
> > > poor conductors of heat. If the cast iron has much mass it will take
a
> > long
> > > time to heat the pan and a long time for it to cool. I would expect
hot
> > > spots. The copper would be hard to maintain. Cast iron has its
place,
> > but
> > > not for the core of all your cookware.
> > ==
> > I wasn't considering a set. I'd like to have a good heavy stock pot for
> > simmering/
> > slow cooking--but surely don't want hot spots.
>
> I would just get a disk bottomed stock pot for simmering. You don't (in
my
> opinion) get any benefits from a fully clad pot when you simply want to
boil
> water or simmer a stock. You can get a 8 qt. stock pot with a pasta
insert
> and a lid for about $40. Take a look at these:
>
http://www.hsn.com/cnt/dept/default.aspx?sf=qc&dept=qc0001&prev=hp!sf!181&at
tr=181&o=!HPT1C3L420031205
>
> For slow cooking (braising) a nice porcelain clad cast iron Dutch oven
would
> be good. I can't see slow cooking in a stock pot, but that's may just be
> me.
==
Thanks, Vox--I'll check out the options.
==
>
>