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New Cookware

tea-and-crumpets

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tea-and-crumpets Explorer
tea-and-crumpets
Posted

I have cleaned out most of my cabinets and gotten rid of all my nonstick cookware. I have a couple of stainless steel skillets and some hard anodized pans -- are those okay? They're not visibly scratched -- but I do need to fill out some holes in kitchen. I'm lucky enough to be able to go to a restaurant supply store tomorrow, where the cookware is very reasonably priced and durable since it's meant to be used professionally. It looks like there are lots of stainless steel and aluminum options. Which would you choose? The aluminum is cheaper but I'm not sure which is more durable or if there's anything else I should be thinking about.

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GFinDC Veteran
GFinDC
Posted

Stainless steel

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stephsteph Newbie
stephsteph
Posted

agreed, stainless steel!

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tea-and-crumpets Explorer
tea-and-crumpets
  • Author
Posted

Thanks, all. I went with the stainless steel because the aluminum was really flimsy. If anyone needs new cookware and can get to a restaurant supply store, definitely check it out. I got some good deals and was able to buy some pans for my mom's house, too, so I don't have to worry about getting glutened at her house.

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