Many of us are living with hand-me-down pots and pans, and that’s fine for a time. When you get serious about cooking, you start to get equally serious about your equipment. A few years ago, I received a set of Rachel Ray cookware as a gift. The set is okay, but not spectacular. The hard-anodized pans are better than the enamel non-stick. Despite this collection, what I really love and use daily are my copper pots and cast iron skillet. My copper pots heat quickly, cook evenly, and nothing sticks. Why bother with the potential hazards of teflon and flaking non-stick coating? As far as I’m concerned, copper and cast iron is all I need.
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