About a year ago we tossed every piece of anodized aluminum and non stick pots pans and skillets in our kitchen. Some of the Aluminum was pricy Calphalon. We've now only got stainless steel, cast iron and porcelain enamel cast iron. I love cooking on Griswold- Wagner- Lodge and some unbranded CI --fake La Creusett from Sams and a few actual La Crusette pieces too.
You can read a lot about the pros and cons of non stick and aluminum. For us it was a chance to experience the older is better mentality.
It's fun to cook bacon in a 1940's skillet. Hatch Green Chile bacon of course.
Clean up is a snap and if you use and care for the CI they become as slippery as Vaseline on glass
You can read a lot about the pros and cons of non stick and aluminum. For us it was a chance to experience the older is better mentality.
It's fun to cook bacon in a 1940's skillet. Hatch Green Chile bacon of course.
Clean up is a snap and if you use and care for the CI they become as slippery as Vaseline on glass
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