Originally Posted by
DawnMarie
I'm in the market for new pots and pans.
Does anyone know anything about the differences (good and bad) amongst Stainless Steel, Hard Andonized, and Porcelain Coated pans?
I just don't know what to get. I'm looking for the most durable and easiest to clean.
I have All-Clad 3 ply stainless--made in the USA!