provided by the professional chefs look yummy and fairly simple. In addition, the sets are too costly for my budget...I'd imagine seasoning the cast iron valleys would be a simple matter of everyday use of high searing heat and oil, but I never even put my stainless in a dishwasher--soak, if necessary, and hand wash w/eco-friendly dish soap/detergent. I do use Dawn for really tough burnt on greasy stuff like the top grate of the broiler pan.
I'm rather an eclectic chef in terms of pots and pans for top of the range meals, everything from old, maybe vintage, cast iron pieces that I've learned how to use, season, and take care of properly, (Le Crueset) enameled cast iron saucepans and large top of range-to-oven pieces (so heavy), stainless (Farberware) and copper-bottomed (Revere), and various types and brands of no-stick over the years. Does anyone really still use toxic, scratchable, Teflon? (Those fumes!--I made a dangerous kitchen clean-up error once, and was made sick from those fumes--lucky, I found the cause).
It's been a family joke that I sometimes use every pot in the house, and my DH's aunt's daughters-in-law were mad that she gave me her large 12" 1801 Revere fry pan with lid (it's got the circle logo that says 1801 Made under Process Patent #US2272609...that I still use and love today, hehehe! It's probably as old as I am...
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