Negative Positive
Title: comparing triply stainless to hard anodized and nonstick
Review: pro chefs almot invariably use tri ply stainless cookware. Hard anodized is a joke: can't cook acidic foods!if non stick coated they're better but brown poorly and theexteriors hard to clean and fragile. Triply stainless requires lower temperatures as they are much more efficient and both insides andexternal surfaces clean up with extreme ease: just make sure to deglaze( water is fine!)sauteing is a pleasure better than hard anodized and no special handling required and I can use my greatOXO metal tongs without fearing damage to nonstick surfaces. I do use nonstick for omelettes and fried eggs as well as for recipes where cheese is bound to ooze to the cooking surface. otherwise stainless will survive for decades without having to coddle the cookware.
Is the review positive or negative? 