minow@decvax.UUCP (Martin Minow) (08/19/83)
I have some very good (French resturant quality) stainless steel pots with a copper bottom layer. They aren't cheap, but they will last longer than I will. For frying, I have some cast iron pans that are about 10 years old, and should last another 200 or so. The last time I was in Paris (last week, actually), I bought a copper omelette pan, and a sauce pan. These are copper with a nickel inner coating. In fact, I don't understand the worry about copper poisoning -- all copper pans are lined with something (used to be tin, now nickel or silver are used). The only exception are all copper pans used to boil sugar. Here are some addresses for pots and pans and stuff: E. Dehillerin 18-20, Rue Coquilliere Paris I France I have bought a fair amount from them (in person), and they are able to handle mail-order requests without any great problems. The procedure is to write, describing what you want. They will send a catalog and (assuming they understand your order) a firm quotation at the day's exchange value, including shipping costs. The pots I use daily are called "Chef Inox" The sizes I would recommend are 16 cm (about 1.5 quarts) and 20 cm (about 3 quarts). I just bought a 24 cm stew pot and have a 24 cm stock pot. Covers are purchased separately. They have a lovely collection of decorative skewers. P.U.B. Exportavdelning Hotorget Stockholm, Sweden P.U.B. is one of the major Swedish department stores. They are happy to deal with mail order customers -- probably on the same basis. If you trust my judgement on cast iron fry pans, ask about the "Skeppspanna" (25 cm is normal, 30 cm is a large size). This has a tubular iron handle which stays cool. Since there's no wood, you can stick the pan in the oven without problems. Martin Minow decvax!minow