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  1. leswhaley

    Best non-teflon nonstick pan?

    What is the best nonstick pan out there, besides Teflon? Please don't say aluminum clad, cooper, or cast iron. I already have those. I am thinking diamond, titanium, or hard-anodized aluminum or hard-anodized titanium, although I would be open to something else. I want durability, can...
  2. leswhaley

    Diamond or titanium?

    What makes the best cooking surface, diamond or titanium? I am trying to decide what kind of pan to buy, diamond or titanium. Probably will buy Woll. Which surface is best overall in terms of being durable, nonstick, able to withstand high heat and PFOA safe, and making the best food? I don't...
  3. leswhaley

    The recipes in Larousse Gastronomique

    I am thinking about buying Larousse Gastronomique and I would like to know if anyone has an opinion about the recipes in this book? How do they tend to come out compared to recipes from other well-known cookbooks? Better? Worse?  Thanks.
  4. leswhaley

    Introducing after posting...

    Hello everyone, I neglected to come by to introduce myself before posting yesterday about food mills and saute pans, so here I am today. I am a divorced mother of 2 teenage boys, one in high school, one just went off to college. They think I am the best cook in our entire extended family, so I...
  5. leswhaley

    clad versus disk

    Does anyone think clad saute pans are superior to disk-bottomed when it comes to cooking? I need to buy a saute pan and am not sure which to buy. I have read that it clad is not superior because food is only actually cooked on the bottom of the pan. Any thoughts? Thank you.
  6. leswhaley

    How necessary is a food mill?

    Hello, I am new to this forum. I have a question about food mills. I do not own one and I am wondering if it is really necessary for me to buy one. It occurs to me that the same things could be accomplished with a food processor and by pushing the food through a metal or wire strainer with a...
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