calphalon - which type

iVillage Member
Registered: 03-31-2003
calphalon - which type
3
Thu, 11-20-2003 - 12:35pm
My mom is a farm wife who still cooks a lot of mashed potatoes. I would like to get her new cookware. What are advantges of disadvantages of stainless, non stick, commercial, 10 year warranty, etc. What would be best for her? She likes to brown a roast, has a smooth top electric range, uses George Foreman for hamburgers, but fries pork chops, mashes potatoes in pan...
iVillage Member
Registered: 03-19-2003
Thu, 11-20-2003 - 7:00pm

Hi there!

Community Leader
Registered: 02-27-1999
Mon, 11-24-2003 - 1:02pm
Corningware until I DIE!
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iVillage Member
Registered: 10-29-2003
Tue, 11-25-2003 - 8:59pm

I'm another Corning Ware girl - cornflower, too!


I thoroughly enjoy working with cast iron, but I don't know if that can be used on the smooth top ranges.


That being said, a potentially USEFUL piece of information: stay away from copper bottom stuff - it's just too much of a pain to clean (even though I used ketchup to clean mine, it was still VERY time consuming.)


I'll tell you honestly - if I could afford it, I'd go All-Clad, all the way!


Keep on flappin'!
~Jeanne~