New Purchase

I have been trying to decide what types of pots and pans to use for catering or in the restaurant if I ever get it open, and today purchased a stainless steel pan through Amazon.com. I am really excited to test drive this pan! It is a Cuisinart Chef's Classic Fry Pan and has received good reviews on other websites. Why did I choose stainless steel over aluminum, anodized aluminum or not stick? One reason is that pots and pans release minerals, toxins and various substances when heated. Aluminum is toxic to humans and when pots and pans are heated to high temperatures the toxins are released into the food. All the research I have done around the web indicates that his is not true with stainless steel. Steel also does not warp the way aluminum does. The only drawbacks to SS that I have found is that it does not heat the same way aluminum does and it is not non-stick. The heating problem is, in part, bypassed by added copper or aluminum plates to the pan. These are often layered in the SS allowing for a similar type of heating that you would find in an aluminum pan. I have read that seasoning the SS pan, similar to using cast iron, will help solve the non-stick problem.

The pan should arrive by Tuesday!!! I will post an update on the pan soon after it arrives.