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Unread 12-13-2012, 12:40 AM   #6
landarc
somebody shut me the fark up.

 
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It depends on what she wants.

For non-stick, I really like Bialetti ceramic coated.
For stainless, All-clad is the best, but, Calphalon is quite nice

I have been looking at the carbon steel, they are great. But, they require the same care as cast iron. And some folks find them to be heavy
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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