Between the annual company bonus and tax refund, I've got some spare money to throw around. I have been wanting to replace my large skillet and saucepan with something not non-stick for a few reasons:
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They've gotten beat up over the years and have some scratches, and I don't wanna get teflon in my food
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I want something that will let me develop a good fond that isn't my cast iron pan
However, there are so many options. I went on Sur La Table just to peruse and there are different items that caught my eye. For instance, this OXO saute pan looks good, but why is it so cheap?
Likewise, this sounds like the best of all worlds. High-heat and oven-safe yet also nonstick? And cheap? From All-Clad? What's the catch here?
I've seen Tramontina recommended on here as a good value brand. But even on Walmart's website, they have a million items. What are the practical differences between stainless steel, aluminum, hard anodized, etc? I just want a good pan that can withstand high heat and develop good fonds.
Submitted January 31, 2017 at 05:16PM by RollerRagerMD http://ift.tt/2jSx9ih
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