Originally Posted by Ofer
First post, hope for many more
great site thanks for the info!!
I am planing for long term cruising
in a small power boat
. Weight is a big consideration for me so I try to be as light as possible.
Is stainless cookware much better than alum? Alum is much lighter and I would rather use it.
Also what about Teflon? should I have Teflon on everything or just on a pan or two? always trying to keep it as simple as possible and have it last.
ALL my cookware land and sea is Le Crueset Enamel Cast Iron. I have discovered over the years that enameled cast iron is simply a better product. I would also reccomend Caphalon or that expensive stainless that is heavy. Chefs brand I think, you can get it at Williams Sonoma.
I dont care much for anything teflon or Tfal. Eventualy that stuff comes off and usually ends up in my food
The cast iron holds heat and I can cook at lower temps for longer.
I would suggest a pressure cooker.. They can be very dangerous however, if you are not careful.
addendum: One can purchase
cast iron enamel ware on Ebay under the names "dru-holland" "copco" and 'lecrueset" the dru is the cheapest it seems and is very high quality.