Quote:
Originally Posted by godwin
No Aluminium is the most common. Stainless is actually not that great, besides shiny.
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No chance. We have 3 large stainless Le creuset stock pots and 4 large aluminum Le creuset stock pots. If you make anything in the aluminum pots, you either need to stand over top of it stirring it til its done, or you might as well just save yourself the time and just throw it in the garbage. It scorches the shit out of any sauces with any body that is more viscous than water and has horrible heat distribution. Aluminum pans/pots are shit. They are light. Thats about the only benefit.