Kimenem
Cathlete
I'm close to buying some new cookware and, after reading and re-reading my other post to make sure I got all the info, I'M CONFUSED!!!!
I've narraowed my options down to 3: adonized, stainless steel, green pans.
Now, in 10 years or so, are "they" going to come back and say "oh sorry, green pans are no better than teflon." Also, what exactly IS adonized? In your opinions once again, from these 3 choices, which would you all choose and why. I know I'm asking for a lot of info but I like consumer opionions
I think I'm just going to buy a few peices to start and build from there. Thanks so much!
I've narraowed my options down to 3: adonized, stainless steel, green pans.
Now, in 10 years or so, are "they" going to come back and say "oh sorry, green pans are no better than teflon." Also, what exactly IS adonized? In your opinions once again, from these 3 choices, which would you all choose and why. I know I'm asking for a lot of info but I like consumer opionions
I think I'm just going to buy a few peices to start and build from there. Thanks so much!