Re: Pots, plans and floors?

Bonnie, I started with a set of Revereware copper-bottomed
steel pots when we were married - nearly 53 years ago.  They
were expensive for the time, and my m-i-l scolded me for 
spending so much on them (I never did anything right in her
eyes).  I still have most of them, though the handles have come
off a couple.  When I tried to replace those, all I could find are
heavy anodized aluminum, which I hate.  I still enjoy my
copper-bottomed, but do a lot of cooking in a hot oven -
roasted vegetables, grilled meats, etc. - and find the cast
iron is better for that.  I realize that 4 bulldogs would create
more of a hazard than my 4 cats.
Auralie

In a message dated 02/24/2006 3:03:55 PM Eastern Standard Time, 
wmorgan972@ameritech.net writes:
I used to swear by cast iron pots and pans, but lately I've taken a liking
to copper bottomed steel pots and pans.  Even if something does stick (and
with a little light oil it seldom does) all I need to do is soak for five
minutes on low temperature with a little water and liquid dish soap, swish
and nothing is left.  I've found it much lighter and when trying to run the
gauntlet of 4 burly bulldogs around one's legs getting to the table, weight
for a "little person" is a big deal! 

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