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Todd English Hard Anodized
Posted on 9/28/09 at 5:54 pm
Posted on 9/28/09 at 5:54 pm
Anygood ? If not what do you recommend .
1
Posted on 9/29/09 at 9:16 am to buddyboudreaux
All Clad and for me there's no comparison. The heat is evenly distributed and you can cook on low fires for a long time, to really get flavors melding. Dining turns into a culinary experience instead of a perfunctory.
Posted on 9/29/09 at 11:48 am to bdevill
I too use All Clad and love it. It's what most professional chefs use.
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