Summary
If you can't stand the heat, maybe you've got the wrong cookware in your kitchen.
For most chefs, like Heather Beehn of Lancaster's in Bloomington, choosing the right cookware is personal preference.See the full content of this document
Extract
What's in the Pot?
"It's what I always used," she said. "It's what I grew up with."
Linn Turnis, a family and consumer science teacher at Bloomington High School, and Garlic Press owner Dorothy Bushnell agree cookware can make a difference between savory and scorched foods.If Paul Stroud of Mackinaw could have only one pan in his kitchen, it'd be a Teflon-coat...See the full content of this document
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