I only use mine at temperatures high enough to scramble an egg. I have my trusty cast iron skillets for the hot stuff.
"I only use mine at temperatures high enough to scramble an egg. I have my trusty cast iron skillets for the hot stuff.'
I agree with you. I don't think one type of cookware does it all. I use my cast iron for the high temps. Stainless steel for other stuff. I use my enameled cast iron for chili. Can't beat chili simmered all day in that.