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Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 2 years ago

Scanpan! They are wonderful and don't chip or scrape.

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added over 2 years ago

The baking pans at williams sonoma are fantastic.

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aargersi

Abbie is a trusted source on General Cooking.

added over 2 years ago

Hurrah! Just spent my WS gift card on one - thanks!!!

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added over 2 years ago

I bought an aeternum ceramic skillet a few months ago and just love it. I was fairly inexpensive is dishwasher safe and can go into the oven!