# Please help us select a cookware set

**URL:** <https://boards.straightdope.com/t/please-help-us-select-a-cookware-set/484410>\
**Category:** Cafe Society\
**Created:** [February 4, 2009, 2:33pm UTC](https://boards.straightdope.com/t/please-help-us-select-a-cookware-set/484410 "2009-02-04T14:33:54Z")\
**Posts on this page:** 2\
**Page:** 3

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [February 7, 2009, 11:03pm UTC](https://boards.straightdope.com/t/please-help-us-select-a-cookware-set/484410/41 "2009-02-07T23:03:23Z")

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> [@BrandonR](#):
>
> The fact that you have to store them in such a way to prevent any other metal from touching the nonstick surface? That’s a serious limitation for those (i.e. me) without much space and where the stacking of pans is a necessity. And just the fact that you have to limit your heat and utensils to non-metal already imposes an inconvenience.
> 
> And a well-seasoned cast iron _is_ essentially nonstick. :rolleyes:

It’s a hard life you live, sir. A paper towel between pans works just fine, I’ve found. Limiting heat is an inconvenience? Less energy use: check. Less chance of burning food: check. Less chance of grease fire: check. :rolleyes: back atcha.

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**Author:** ![Key\_Lime\_Guy](https://avatars.discourse-cdn.com/v4/letter/k/48db29/32.png) [@Key\_Lime\_Guy](https://boards.straightdope.com/u/Key_Lime_Guy)\
**Post date:** [February 7, 2009, 11:21pm UTC](https://boards.straightdope.com/t/please-help-us-select-a-cookware-set/484410/42 "2009-02-07T23:21:26Z")

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Here’s a more meta-tip: You’ll get a much better deal on QVC or the other shopping channel than you will walking into any store. And they do carry the high-quality stuff.

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