Thursday, May 3. 2007

Stainless Steel Pans

I haven't made the slightest effort to check out the effect of aluminum and copper pans in my kitchen until my sauces tasted a little tangy and sour. Soon, I switched to anodyzed aluminum and I got rid of those made of copper. Also, I've decided to use stainless steel pans even if they took longer time to cook. If I want my dinners microwaved, there's no better deal than porcelain enamel and glass to nuke.
Posted by Anouscas Gallinkonidis in Cookware at 16:58 | Comments (0) | Trackbacks (0)

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