Thanks Spaminator
Our old cookware was getting old (forty years at least) We looked for a Canadian brand.....Paderno was the only one.
They need a French's Ketchup exposure.....
oooops
wrong pots thread
my bad
but seriously yokes:
Certainly well made, but I don't like the big honkin rivets on the cooking surface...
the are gunge collectors
at least for frying pans, give me cast iron seasoned with Lard
Hey, if you're happy...We've used our Paderno pots and pans for six or seven months now and we couldn't be happier.
I've pretty much stopped using my big old cast iron pan-too heavy & clumsy.....at least for frying pans, give me cast iron....
I've pretty much stopped using my big old cast iron pan-too heavy & clumsy.
There's a smaller one I use for toasting spices and a few specialty dishes but that's it for CI in my kitchen the cheap tin wok rules/ always has.
All we've used for the last 25 years is Paderno.
Best stuff going, hands down.
Good to hear TenPenny. What I've found recently is that lower heat is required with the Paderno pans that are less prone to food sticking and burning. http://paderno.com/shop/images/91486/4200-10-00.jpg