Pots and Pans

Choosing the right pots or pans is part of the equation for obtaining successful results. Using low-quality equipment makes as little sense as using low-quality ingredients. While they may produce positive results for short periods of time, eventually they wear out and might have a negative effect on your finished product, which can range from physical poisoning (metal particles) to chemical poisoning (metals reacting to other metals) to developing “hot spots” where your mix can overcook. In that way, cheap equipment can become expensive. It is better to make an investment in a good pot that will last five to ten years rather than to buy one that needs to be replaced every two years.