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Cast iron. It's the only way to go! I spent Spring Break seasoning the set a friend gave me for Christmas. Well cared for, cast iron will last forever and NOTHING cooks like cast iron.So I got a 7 pound ham at my local grocery for free because of points saved up from prior purchases, and I tried to put a dent in it eating it but fell woefully short. So I decided to make a big pot of bean soup and throw some of it in there. I boiled my beans for about 2 1/2 hours and then added onions, celery, carrots and fresh garlic, pepper and about half of what was left of the ham in big and small chunks. I boiled that for another 2 1/2 hours probably and it was finally ready to eat. I tasted it and decided it needed no salt at all, I thought it was fantastic. So, I wolfed down two bowls.
Why am I telling this story?Well believe it or not, it's because of my old, old, cheapie stockpot. Later when I washed it I was thinking... I bought this thing like 15 years ago in Phoenix, and it was in the cheapest cookware set I could find at walmart, so why don't I buy a new one? Well, as with anything, I do what most smart shoppers do and start shopping around to find what's good and looking for deals. It quickly become evident that the high end of stockpots is All-Clad, and what does an 8qt. All-Clad stockpot go for? Well on Amazon they're asking $282.00. I about fell out of my chair. So with some more shopping, I found one ebay for $150.00. Still, I think this is just crazy for a slab of pressed, bonded stainless steel and aluminum. So after much looking, comparing and shopping, I've pretty much come to the conclusion that a $28.00 T-fal 8qt. stockpot at walmart would suffice.
I like cast iron too, but am reluctant to use it on my ceramic top stove. And the big skillets are so heavy they are difficult to use with my bad shoulder. So we have some good Cuisinart cookware and I have one big heavy non stick stainless steel skillet with a lid when I need a lid and that suits me.
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