Warning: wildly boring question to follow.
So one of my favorite pots bit the dust--unfortunately I find bits of nonstick substance in my mixtures (Alheizmer's, anyone?)--so it's time for the trash for this "workhorse." That pot was a Caphalon, but they don't make 3 1/2 quarts anymore. Please help me make up my mind--the first sleeker, has a glass lid, and is oven-proof to 500 (and 10 dollars cheaper), but the handles get super hot. The second is probably almost exactly like my last pot, and comes less highly recommended (2 compared to 22 reviews) but is only ovensafe to 350. It's more expensive but it's probably what I was initially looking for. Now, here's my question: how many of you actually cook from the stove into your oven? How often?
Circulon 80486 10.5-Inch/4-Quart Covered Tapered Sauteuse-
or
Circulon 2 Hard-Anodized Aluminum 3-1/2-Quart Nonstick Saucepot with Lid-
Thanks for your imput on this earth-shattering matter.
PS. Merry just brushed Elspeth's teeth and read her bedtime books. What a girl, and what good timing especially after E's challenging day today--NAUGHTY.
Monday, January 28, 2008
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2 comments:
Hello! It's difficult to give advice regarding cookware - it's such a personal issue! I personally like the one with the larger diameter, but could count on one hand the number of times I've gone from stove top to oven. We recently updated our wedding gift cookware with Triply cookware (purchased at Sam's Club...a Best Buy according to Consumer Reports)...it's stainless steel surrounding an aluminum core. I love it, much superior to our old stuff. I only have non-stick experience with cheap skillets. Not much help, I know. Sorry! Maybe I shouldn't check email so late at night!
Tonya
I never do stovetop to oven. As for which one...I guess you are the one who can evaluate the features. The question is why the low reviews? If any of those are relevant to you, heed them. Otherwise, which one do you want?
Nancy
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