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Reply to "Recommend your pots and pans "
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[quote=Anonymous]I really like my Vollrath tribute pans. I also have a similar all clad, and it’s great too, but I wouldn’t pay the extra money because I like the Vollrath pans better and they’re less expensive. Stainless steel is great, but you have to heat them to some magic temperature and then let them cool down to cooking temp. That makes them nonstick. There are videos about it out there. It’s tricky to get it cool enough again to cook eggs slowly, so I keep one nonstick coated pan for eggs. But for everything else I do stainless and I love it. Plus, if anything does get stuck on you can go at it with a stainless steel scrubby. I’ve never had anything that didn’t come off easily with a soak and a stainless scrubby. [/quote]
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