Favorite Cookware Poll Results
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Other answers:
cooks essentials from qvc
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Stoneware
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Aluminum is an even heat conductor, no hot spots or uneven browining.
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non
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Stone
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Calphalon Tri-Ply Stanless
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I love cast iron, but use stainless steel for most of my cooking
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Stainless
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Stainless steel with copper sandwich bottom is best.
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Saladmaster
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green pans by Todd English
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Hard Anodized Aluminum
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All Clad!!
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I have Princess House cookware and love it!!!!
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Hard anodized
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I am the only one who''s choice of cookware is determined by the food/dish and the type of cooking and
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Stainless Steel or Induction
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Belgium
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Teflon. I have a set of ceramic and I''m not sure I like them yet. The handles get hot and the ceramic gets discolored. The outside
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(hard anodized) gets stained if grease drips down the outside.
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non stick
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Waterless
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cast iron for cornbread. Ceramic for casseroles. Stainless steel for other.
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Ceramic
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todd english
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with baked enamel surface
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Good old Revereware.
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Love my cast iron cookware but, also have a set of Salad Master stainless steel that I have been using since the 70s.
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Nothing beats cast iron for even cooking, but can be hard to lift for those of us with arthritis
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Non stick
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It's really a toss up between cast iron and ceramic. I use ceramic when I don''t want the food to stick, I love my cast iron for
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cornbread and the like for crisp edges.
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Scan pans
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Combination stainless and aluminum
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Cook''s Essential from QVC
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Green pans
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Analon
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Le Creuset Cast Iron
cooks essentials from qvc
---
Stoneware
---
Aluminum is an even heat conductor, no hot spots or uneven browining.
---
non
---
Stone
---
Calphalon Tri-Ply Stanless
---
I love cast iron, but use stainless steel for most of my cooking
---
Stainless
---
Stainless steel with copper sandwich bottom is best.
---
Saladmaster
---
green pans by Todd English
---
Hard Anodized Aluminum
---
All Clad!!
---
I have Princess House cookware and love it!!!!
---
Hard anodized
---
I am the only one who''s choice of cookware is determined by the food/dish and the type of cooking and
---
Stainless Steel or Induction
---
Belgium
---
Teflon. I have a set of ceramic and I''m not sure I like them yet. The handles get hot and the ceramic gets discolored. The outside
---
(hard anodized) gets stained if grease drips down the outside.
---
non stick
---
Waterless
---
cast iron for cornbread. Ceramic for casseroles. Stainless steel for other.
---
Ceramic
---
todd english
---
with baked enamel surface
---
Good old Revereware.
---
Love my cast iron cookware but, also have a set of Salad Master stainless steel that I have been using since the 70s.
---
Nothing beats cast iron for even cooking, but can be hard to lift for those of us with arthritis
---
Non stick
---
It's really a toss up between cast iron and ceramic. I use ceramic when I don''t want the food to stick, I love my cast iron for
---
cornbread and the like for crisp edges.
---
Scan pans
---
Combination stainless and aluminum
---
Cook''s Essential from QVC
---
Green pans
---
Analon
---
Le Creuset Cast Iron
