Re: Some questions about pots & pans


More information about my cooking needs: I am still learning to cook,
and my focus is on healthy (low-fat, low-sugar, etc.) international
cuisine. The cookbooks I brought with me to work on this summer are
Cooking at Home with the Culinary Institute of America, The Best Recipe
by the editors of Cook's Illustrated, How to Cook Everything and The
Best Recipes in the World by Mark Bittman, and Cooking Around the World
All-in-One for Dummies. Our summer home has a relatively small kitchen
without a lot of storage space, so I can't just buy one of everything
for here.


An option you might consider (budget permitting) are some enamel coated cast
iron pots such as Le Creuset. These are great for those things go from stove
top to oven, and offers all of the heat retention and cook qualities of
cast iron, with a non toxic semi non stick surface.

Larry T


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