cookingkf

Great photos folks. I grew up in Asia and I didn't recognize alot of the fruit displayed in this thread! I recall eating two types of lychee -- they were distinguished by sweetness of the fruit and size of the seed. The "lor mai chee" had very small seeds, and usually were much sweeter than regular lychee. Anyone have photos of both?

Thanks Bruce. I did the same -- bought alot of junk without knowing better. Seems like I have alot of research ahead of me... Copper lined with Stainless is the best for Fry, Saute, Saucière pans because of the heat control. But is also the most expensive. SS with Aluminum is the next best. I have a lot of both and expect it will all outlive me. SS by it self is the worst thing you could ever buy, uneven heat, prone to scorching. Nonstick is useless in my opinion except for Eggs and camping (easy clean up). But then thats me. Buy it once and buy it right. Spent a lot on junk before I learned that. ←

Noob here looking to slowly build a collection... I recently went to look at pots/pans and salespeople were pushing copper -- they mentioned something about a more even heat dispersion. I notice that most folks posting in this thread use SS. Now I'm confused!