[The Outlaw]

Thanks, Jim

That's pretty much what I figured. Not all stainless steel is created equal. If, however, you buy GOOD stainless, you'll be very glad you did. I have both Revereware and Farberware and can't speak more highly about them. In fact, I've actually bought some of the more unusual pieces on Ebay. Goodwill can also surprise you if you know what you're looking for. The nice thing about the Revereware is that it has copper bottoms and they are the best source for good heat distribution.

As for fry pans, well, I still think its hard to beat your good old cast iron, well-seasoned. Nothing sticks to mine and I fry eggs all the time. The secret is in the curing of the pans. Do it right, and its better than teflon and never scratches or flakes. I bake in Corningware and Pyrex. Never had a problem with either of them.

I sold my Calphelon and Circulon when I got birds. Any pan I can't stick in a dishwasher, with the exception of my cast iron, is simply not worth its keep.