Answer by
mammakat (11147)
I would get a hard-anodized, not infused anodized cookware. Other good ones are all-clad stainless steel, or products like La Creuset which is enamel coated cast iron and cooks beautifully. Don;t forget the efficacy of good old cast iron, but with the other products you will avoid the nuisance that cleaning re-seasoning cast iron can be.