----- Original Message -----
From: "Dee Randall" shentel.net>

Ed Pawlowski snet.net> wrote:

That goes a long way to explain the good service of some old Magfessa(sp?)
cookware that I bought years ago. Aluminum bonded to stainless steel, I
think it cost $20 for a deep skillett, a shallow skillett and a cover.
The only one I use regularly is the shallow skillett, but it alone is
worth the $20. Light, tough and easy to clean.

For pure utility thick cast iron is hard to beat, but even harder to lift.
And, one has to be mindful of the order in which things are cooked; after
a strongly flavored meal, something to "mop up" the extra flavor is needed.

Still, the cost of copper cookware has me somewhat flabbergasted. It makes
carbon steel seem a very promising compromise.

bob prohaska

"bob prohaska's usenet account" www.zefox.net> wrote in message

It is very high, especially no that the price of copper has skyrocketed and
the dollar tanked against the Euro. I'd not buy a set, but my thought is
that one, maybe two pieces that will last me the rest of my life is not so
bad, especially if the performance is what is touted.

I recently spent $2500 for a new gas range. My feelings at the time was, an
oven is and oven, a box that gets hot. I'm still amazed at how well this
oven cooks everything so much better than my old one. Wish I had done this
years ago. That is why I'm thinking some new cookware.

** Posted from http://www.teranews.com **

Ed Pawlowski snet.net> wrote:

Point taken, fine tools are a bad investment only if they're not used.

bob p

On Aug 14, 12:49 am, bob prohaska's usenet account
www.zefox.net> wrote:

Gas does have its advantages. On my smooth cooktop for instance, last
night I was making a polenta. At some point where the polenta was
bubbling/popping out, I lifted the pot off the hot ring.

"Dee Dee" shentel.net> wrote in message
All this leading up to your oven testimonial.
Can you put it into words as to how it is better. I assume your oven
is electric?

*******************************************

No, it is gas, as was the old oven. The only difference is the Bertazzoni
has "European" convection. I don't know if European is any different than
American convection but is is far superior to the old Roper with no
convection.

Everything we cook in it comes out better. Chicken is juicier and has a
crispier skin. pork and beef roasts have that nice outer crust but are more
tender and jucier than in the past. We are also now cooking for shorter
times at higher temperature. Cakes take less time too. My wife found that
out the first time she used the oven and found the pound case that took 80
minutes in the past was well done at 60. Next time she took it out at 50.
Temperature is dead on according to a thermometer I put in there.

I bought the range for the more powerful burners, for the full cast iron
grid to make sliding pots easier, as well as the stylish looks. I expected
the oven to be like any other we've used. It was a very pleasant surpise.

On Aug 14, 9:00 am, Dee Dee shentel.net> wrote:

I have gas. A $10 crockpot does a superior job on polenta. No heat on
bottom, just sides. You have to stir it two or three times over the
course of cooking.

On Aug 14, 11:12 am, "Edwin Pawlowski" snet.net> wrote: