on Jul 16, 2013 @ 10:44 pm|
I currently have the rachael ray hard anodized 10 piece cookware set (you can look up my review on chickadvisor for it) and the non-stick interior is no longer non-stick so it's a pain to use and clean. Therefore, I'm in need of new cookware set.
In general, I'm not a fan of non-stick coatings on pots&pans;as they tend to wear off (and I don't think that would be good for us to consume). Any suggestions would be appreciated thanks!
|well seasoned cast-iron cookware on Jul 17, 2013 @ 09:50 am|
I have several pieces of cast-iron cookware which I absolutely adore. They need to be properly seasoned and then they are almost as good as non-stick. Not only do they not release any dangerous coating, but the trace iron that does go into your food is actually good for you. At least, this is my understanding :)
"Properly seasoned" is the key thing here though. Many pans and pots come seasoned, but in my experience it takes several weeks of home use to really get that nice seasoned finish. There are other tricks you can do to season them in the oven which I have done. If you want specific tips, let me know and I'll explain them in detail.
Best of all, cast iron cookware is virtually impossible to ruin. Many pieces are passed down from generation to generation. You can pick up a piece at a yard sale and as long as there is minimal rust, you can rehabilitate the pot or pan pretty easily.
Note: do not wash them in the dishwasher! In fact, in most cases you really only want to scrape them out with a plastic scraper and wipe them clean with a wet dishcloth. Soap can ruin the seasoning and then you need to re-treat it.
You can get many different kinds of cast-iron cookware these days, not just pots and pans. I've seen everything from muffin pans to corn-on-the-cob roasters and panini pans. I personally own a roaster, a small frying pan (great for eggs) and a medium frying pan.
|Thanks on Jul 18, 2013 @ 02:39 am|
Thanks so much for the helpful suggestion, I will definitely have to look into it some more :)
|pots n pans on Jul 25, 2013 @ 06:35 pm|
We got a set for christmas and they are great, the best I have ever used. The name of the company is Paderno, they are stainless steel and wash up well, if stained a little vinegar and its gone. Although a little costly they were well worth the purchase. I added the website to check em out. By the way they are having a sale on sets right now
|Just made the switch on Jul 26, 2013 @ 10:38 pm|
After fighting the fear/convenience battle, I finally am ditching my non-stick set for a stainless steel set. Even if you are really good with using extreme care with the non-sticks, you do get a scratch or two. The problem is that you are supposed to ditch them the moment they are scratched even a little since they release toxins which are reportedly tied to brain function. What!!?? Anyway, I do find that even with caution, more things stick to my new set. And there are some tricks to cooking with these ... ie heat the pan first, then add the oil, then add the meat (new order of things). Soaking with a little water and baking soda while the pan is hot gets rid of most things. Good luck
|c on Jul 27, 2013 @ 01:52 pm|
your right about the cooking details, you just can't fry or cook on high. If you keep the stove at 5-6 it shouldn't burn.
And the baking soda works great for removing "stains" or if you have a magic eraser that works too.
Good Luck with your new POTS & PANS.
|Thank you so much everyone! on Jul 30, 2013 @ 04:30 pm|
Thanks for all the great suggestions!! I am worried about things getting stuck to stainless steel pots&pans;so thanks for the great cooking tricks. I will definitely have to look into.