pots & pans

[kaigou]

Anyone on my flist familiar with and/or know of any good cooking pans that are non-teflon, but aren't cast-iron? I've heard of some kind of cast-iron hybrid that doesn't require seasoning, but isn't coated with teflon, the most prominent brand-name being Creuset, I think. I'm just not sure of spending that much money on new pans without being certain it's really as good as it's supposed to be, especially if there are equivalent (but less brand-name pricey) pans by someone else.

It looks like we're going to need to take a trip (to wherever) and investigate Revere Ware and Faberware in person -- those two sound like the best bets when it comes to durability for the price.

Thanks, everyone!

though I'd still really love me some Le Creuset, but only if someone else is footing the bill...

Comments

[kaigou]

CP & I were discussing it over dinner, and he's not keen on the care required for cast iron, but I like the fact that it can hide a lot of sins (as opposed to copper-bottoms, which always look like you didn't actually clean them). Me, though, I just want something I won't have to replace in ten years. If there's something out there that'll last that long and then again as long, then I don't mind paying a good bit for it.

Some things, it's just worth it to buy quality. The problem is that price is not always indicative of quality, especially with some brands where it seems like there's a $100 surcharge just for sticking the company's name on the pan.

(I used to buy Porsche parts regularly. Believe me, I've done my time with the $100 surcharge all because it's got the name imprinted. Eeeergh.)