Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin.
Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it ...
I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans. I'm considering either replacing with cast iron (Le Creuset is probably the best known of ...