INGREDIENTS

INSTRUCTIONS

Stainless steel I love my enormous stainless-steel Cuisinart saut pan
because I can start things on the stove top and finish them in the
oven.  Benefits: It is virtually indestructible, and doesn't scratch or
dent. My pan has a sandwich of stainless steel and copper on the
bottom, which allows for better heat absorption and conduction.
Drawbacks: Stainless steel is not a very good heat conductor. A large
stainless pan requires a good, hot gas stove.  Price: A five-piece set
is around $100; a one-piece item, such as a  saucepan, is about $44.
All-clad  I also have a few all-clad pots and pans. I use them quite a
bit at  work and really think they are worth the investment. They are
heavy  gauge and sturdy, and that's key for high-heat cooking.  Price:
A five-piece set is around $300; a one-piece item, such as a
five-and-a-half-quart saucepan is around $120.  Copper  Copper does the
trick as my saut pan.  Benefits: Copper is an excellent heat conductor.
I have a prize  hand-hammered copper confiture pot that I bought at
Dehillerin in  Paris (and carried in my lap on the flight home!); it's
heavy and  perfect for making jam and jellies.  Drawbacks: I don't
recommend using copper often. It's costly and  requires a lot of care
and maintenance. Also, copper will react  adversely with some foods, so
it is sometimes lined with tin or  stainless steel. Quite commonly,
tarte tatin pans, fairly specialized  pans used for making upside down
French apple tarts, are made of  copper and have a tin lining. The
lining can scratch easily, so you  must take good care of it. Copper is
pretty expensive and this was a  costly indulgence for me, but I
rationalized that it would be cheaper  in Paris than in the States. I
also splurged on a sugar pot. It's a  medium-size saucepan with a spout
for pouring. Sugar takes no time to  caramelize in copper.  Teflon
Teflon-coated cookware is very popular.  Benefits: I use a small
nonstick skillet for frying eggs and making  omelettes, and a small
saucepan for making grits. I like using them  because the eggs and
grits don't latch on and stick. I like the  little bits of brown that
cling to the bottom of the pan -- the  browning of the natural sugars;
that adds the flavor.  Price: I buy inexpensive, replaceable pans.  ©
1998 Lifetime Entertainment Services. All rights reserved.  MC
formatted using MC buster by Barb at PK  Recipe by: Virginia Willis
Converted by MM_Buster v2.0l.

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