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#1 |
Bunion
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Scratching the metal gives the items you are cooking a crevice to latch on to. This will cause sticking. Also, metal on metal will shorten the life of the material as it will get worn away.
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I refuse to belong to any organization that would have me as a member. ~ Groucho Marx |
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#2 |
Fell ROTT
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If you can take reasonable care of your pots and pans (e.g. washing when you are done, not putting them in the dishwasher) go ceramic. I have been very impressed with ceramic cookware. The only issue is that the ceramic cook surface chips easily if nicked by metal, so it cant be left laying around in the sink. I really like the WearEvers for the price. No PFOAs or Cadmium with the ceramics that you would get with Teflon.
I have all kinds of cookware - everything has its place - I like stainless a lot for the durability, but unless you are cooking in oil just about everything sticks to it. If that happens, be ready to buff the surface to a mirror-like shine...
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If I had something smart to say, I would definitely put it here. |
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