Please help us select a cookware set

[Chefguy]

@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.

[Key_Lime_Guy]

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.