Equipment

I wasn’t born a pots and pans junkie, I became one—which isn’t hard if you love to cook and try out new recipes. For slow-cooking, some pots are better than others. So the question is: How to choose?

The phrase “you get what you pay for” is generally true in regard to pots and pans. Much modern cooking gear will give you long durability and steady, even cooking. There are wonderful pots and pans constructed of assorted alloys such as stainless steel, aluminum, and copper bonded in sheets, then shaped, and covered in anodized or copper exteriors. There are great pans slicked with nonstick coatings. Sides are flared, sloped, or turned inward. All are easy to clean.