Quote:
Originally Posted by Wormius
That could be possible. I think we have just been buying pans from Costco, and they don’t survive high temp cooking very long. I have one pot and a small pan with heavy bases that are okay.
I have also been reading not to rinse pans out while they are still hot from use. That’s probably my fault, I like to clean up as soon as I am finished cooking.
We have a few cast iron, but we don’t use them that often as they too shallow for Chinese cooking.
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A big mistake many make is not spending sufficient money on good cook ware and bake ware.
Also, as far as I am concerned, don't buy a set of cook ware. Buy individual pieces that you actually need and will use.
And going with my first sentence, buy your cook ware at stores that cater to commercial restaurants. I normally buy mine at Crown Food Equipment, just east of Chinook and north up 4 St before Blackfoot Trail.
I really like Browne-Halco. Their cookware has encapsulated bottoms and I think you would have to be pretty brutal while cooking to warp the bottom of any of that cook ware.