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Post by daylilydude on Jan 17, 2018 6:18:28 GMT -5
What type of cookware do you prefer... Cast iron, non stick, stainless steel, something else?
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Post by pepperhead212 on Jan 17, 2018 7:28:23 GMT -5
Depends on what I'm cooking! I have SS, NS, cast iron, enameled cast iron, steel, anodized aluminum, tin lined copper, SS lined copper, let's see... I probably left something out! LOL I used to use my Calphalon pans more than most (besides the woks) but I switched over to SS, that is good with induction. And I hear that is not good for those in areas with highly alkaline water.
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Post by tomike on Jan 17, 2018 8:13:20 GMT -5
Corning Ware, Vision and ceramic lined frying pans.....
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Post by Laura_in_FL on Jan 17, 2018 9:13:16 GMT -5
Like Dave said, it depends on what I am making. But I have a set of heavy-bottomed stainless steel pots and pans that I use for most stovetop cooking, and I really enjoy them.
However, for eggs, hash browns, and cheese, non-stick all the way! I have a little non-stick frying pan for eggs, and a big deep non-stick saute pan for family-sized batches of hash browns, frittatas, etc.
Plus I use glass and ceramic bakeware, and a few metal bakeware items. For cookies I use insulated cookie sheets - no more overbrowned bottoms since I got those. I've been thinking of getting a silicone muffin pan for the egg and sausage muffins I like to make.
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poppopt
Junior Member
Posts: 89
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Post by poppopt on Jan 17, 2018 9:29:01 GMT -5
For stuff I don't have to worry about sticking, it's thick bottomed stainless steel pots and pans. I really like stainless steel. We had a few glass (Corning) pots but most have been broken over the years. We have a couple of non-stick frying pans, and they're OK but they're pretty delicate if you expect them to last and perform well. (Ours do not like the dishwasher!) And we have a couple of cast iron pans. (Those never go in the dishwasher either.) We did get one ceramic non-stick frying pan a while back and I was surprised that I really like it.
One item that has become a regular cooking surface at our house is a non-stick electric griddle. We just got it a couple of months ago. When making something like pancakes, it allows 8 or 10 to be cooking at the same time. Plus, it's easy not to get the thing too hot since it's temperature controlled.
For baking, I think the bulk of that is either in glass, or on parchment paper or muffin papers. I have a few non-stick pans but rarely use them anymore. Have kinda wanted to try out silicone but have not been to stores where it's for sale, at least not recently.
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Post by meandtk on Jan 17, 2018 9:47:37 GMT -5
My wife likes her Pioneer Woman enamelware. We use cast iron quite a bit,msome magnalite, and I'd love some copper.
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Post by september on Jan 17, 2018 10:08:03 GMT -5
I agree with Laura about -
For high heat in searing meats or when frying bacon, I use a heavy metal pan - I don't know what it is, got it eons ago as part of a wedding set. It's too heavy to be plain aluminum, but must be some kind of composite. It's the easiest one to scrub burned stuff clean, and I can use metal utensils that you shouldn't use in non-stick. I'm sort of an impatient cook, so when I want high heat I don't use the non-stick.
I do like my cast iron for frying fish, making flat breads and tortillas, and baking bread in the oven.
I have some glassware pans and bowls that I use in the oven for lasagna or baked things. I have regular old electric coils on my stove top, so don't use any glassware there.
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Post by spike on Jan 17, 2018 10:17:37 GMT -5
tomike, do you mean these? I have a set of them that some have never even been used and I can't use them on my new glass top stove. So sad. Not sure what to do with them since they weren't cheap. I used to love my cast iron, but due to the new glass top stove, hubby bought me a new set of stainless steel that I am learning to love.
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Post by brownrexx on Jan 17, 2018 10:21:17 GMT -5
I bought myself a set of chef's quality Cuisinart non stick cookware. I used to use the cheap non stick cookware but I tried one of the Cuisinart pans and I was hooked and bought a whole set.
I have a flat top glass stove and these pans are nice and flat with no hot spots so everything cooks very evenly. I have to admit that they make a difference in my cooking. I rarely if EVER burn anything and nothing sticks of course.
I hand wash these pans. If you put them in the dishwasher it can degrade the non stick coating.
I don't really care for cast iron although I know that some people just love it. I only have one cast iron pan that I occasionally use out on my grill when I fry green tomatoes in the summer.
spike, you can use those glass pans in your microwave oven.
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Post by tomike on Jan 17, 2018 10:38:09 GMT -5
tomike , do you mean these? I have a set of them that some have never even been used and I can't use them on my new glass top stove. So sad. Not sure what to do with them since they weren't cheap. I used to love my cast iron, but due to the new glass top stove, hubby bought me a new set of stainless steel that I am learning to love. Yes, those are the Vision that we use here
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Post by ladymarmalade on Jan 17, 2018 11:16:58 GMT -5
My most used piece of cooking equipment is my enameled cast iron dutch oven. I use it almost every day.
I also use a LOT of cast iron.
If I can't use those, I use my All-Clad or Wolfgang Puck stainless steel. I only have a few small pieces of the All-Clad, because they were crazy expensive.
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Post by Gianna on Jan 17, 2018 11:52:27 GMT -5
My cookware is an eclectic mix, much of it purchased piece by piece at yard sales, or on sale, or gifts.
My preferred is SS and I have some AllClad, Emeril, Wolfgang Puck, and some really old Volrath. Nice things. Only a few of the newer ones are induction ready.
Non stick fry pans - small, medium, and large to fit the job. When the surface wears out after a couple years, just buy new ones at a discount store.
Corning ware with lids for the microwave.
Insulated cookie sheets. Great! Except for the occasional Christmas, I don't bake cookies anymore.
Silicone baking things - fun kitchen toys - got mine on Amazon. Right now making sugar free chocolates in them in the freezer.
Heavy duty pizza stone that lives in the bottom of the gas oven - not often used, but the right tool for the right job. More than just for pizza.
Cast iron. My mom used her larger skillet most often. Keeping that is more nostalgic than functional.
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Post by bluelacedredhead on Jan 17, 2018 13:50:09 GMT -5
For many years, I had my Mother's circa 1940 Revereware set of saucepans. Sometime in the last decade, the handles began to disintegrate and the pots lost their lustre. So I bought a set of hardware store stainless saucepans which I use the majority of time on my portable Induction cooker. I also use an electric Pressure Cooker and a countertop convection oven. Keeps the electric bills in line. I use stainless steel saucepans and cast iron skillets for stovetop, Corningware for casseroles and cobblers. And my Mother's bakeware for pies, cakes and pastries.
(We) "just had to have" a pizza stone for the Big Green Egg. That was 2 years ago. "We" have never used it.
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Post by coppice on Jan 17, 2018 15:17:06 GMT -5
In use at Albany are, stainless pans, a couple of heavy aluminum pans, the skillets that get used are cast iron. I have a set of three ceramic no-stick pans that are about at the end of their usefulness. All of my stock pots are stainless, that after many years of tie-dye.
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indigogirl17
Pro Member
Blazing here again...90's and dry after aq period of 3 weeks of solid rain a few weeks back. .
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Post by indigogirl17 on Jan 17, 2018 15:39:18 GMT -5
I am a big fan of Lodge Logic cast iron, but was recently given a Cook's Essential nonstick cast iron, which is much lighter and easier to handle. As a single person, I also love my crockpot, and occasionally use my new pressure cooker for big cuts of meat. I have several cast iron pans, a 16 inch skillet, a large beanpot that is 50 years old, a 6 inch skillet that I've had for 40 years, a flat cast iron we call the tortilla pan in my family, as well as a stainless steel stockpot and some smaller stainless steel pans for smaller amounts.
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Post by paulf on Jan 17, 2018 15:47:07 GMT -5
Whatever my wife has in the cupboard is what gets used. My favorite is a cheap electric skillet.
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Post by pepperhead212 on Jan 17, 2018 17:59:00 GMT -5
The mention of corning ware reminded me that I have a few of those (1, 1 1/2, 2, and 3 qt) that I haven't used in at least 20 years! Another thing to add to the Vet's donation box! Have to pack them well; have to start saving bubble wrap from things I've ordered.
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Post by tomike on Jan 17, 2018 18:15:09 GMT -5
The mention of corning ware reminded me that I have a few of those (1, 1 1/2, 2, and 3 qt) that I haven't used in at least 20 years! Another thing to add to the Vet's donation box! Have to pack them well; have to start saving bubble wrap from things I've ordered. But, why ? What's wrong with using them ?
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Post by octave1 on Jan 17, 2018 19:07:26 GMT -5
I favor stainless steel skillets. I like those with a heavy, thick bottom. I cook most everything in skillets. I have some with 2 handles that can go in the oven. I have some small ones as well as large ones.
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Post by ahntjudy on Jan 17, 2018 20:05:38 GMT -5
Different pans for different cooking but my 'go to often' pans are my nice heavy Revere Ware stainless pans...very versatile...
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Post by Gianna on Jan 17, 2018 20:28:01 GMT -5
I favor stainless steel skillets. I like those with a heavy, thick bottom. I cook most everything in skillets. I have some with 2 handles that can go in the oven. If I had to pick just one favorite, I might pick my Wolfgang 'chicken fryer'. Its SS with a heavy bottom, 12 inches across and 4 inch high sides, and double loop handles. I prefer it for making sauces, and stews, and fancy beans, and roasting meats. I've never fried chicken in it however. Its so attractive it could go right to the table.
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Post by mgulfcoastguy on Jan 17, 2018 20:34:33 GMT -5
For many years, I had my Mother's circa 1940 Revereware set of saucepans. Sometime in the last decade, the handles began to disintegrate and the pots lost their lustre. So I bought a set of hardware store stainless saucepans which I use the majority of time on my portable Induction cooker. I also use an electric Pressure Cooker and a countertop convection oven. Keeps the electric bills in line. I use stainless steel saucepans and cast iron skillets for stovetop, Corningware for casseroles and cobblers. And my Mother's bakeware for pies, cakes and pastries. (We) "just had to have" a pizza stone for the Big Green Egg. That was 2 years ago. "We" have never used it. A cast iron pizza pan for my green egg should be on my doorstep when I get back home. Other than that , a mix of cast iron and stainless steel.
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Post by bluelacedredhead on Jan 17, 2018 21:29:53 GMT -5
A cast iron pizza pan, wow! I think we better try the stone first, lol
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Post by Gianna on Jan 17, 2018 22:09:52 GMT -5
Uh-oh... is it too early to start putting things on my list for Santa?
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Post by pepperhead212 on Jan 17, 2018 22:35:45 GMT -5
The mention of corning ware reminded me that I have a few of those (1, 1 1/2, 2, and 3 qt) that I haven't used in at least 20 years! Another thing to add to the Vet's donation box! Have to pack them well; have to start saving bubble wrap from things I've ordered. But, why ? What's wrong with using them ? There's nothing wrong with using them; I used to use them frequently, before I accumulated all this other cookware, and my cooking habits changed. Even before microwaves, I would use them to freeze things in, since I could take it right out of the freezer, and put it in a hot oven, w/o it exploding! And when I'd take casseroles somewhere, this is what I would use. I later got shallower gratin pans, which were better for the dishes I make, and top with cheese or something else, brown the top, and serve at the table. Round casseroles cook more evenly than square, and the metal ones cook faster, as well. And mostly, when making a stew, chili, or other braised dish, the enameled cast iron is what I reach for, as browning is better, and the largest is 3 times the size of the largest Corning Ware I have. I stopped using it, not by consciously thinking about it, but it just happened!
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Post by hairymooseknuckles on Jan 17, 2018 22:58:26 GMT -5
We have uses for all our cookware. We use cast Iron a whole lot, we also use our electric skillet daily. It's really indispensable for our way of life. In the winter, love the crock pot. Also have clay pots for the oven. I like them too.
Those brown glass contraptions above? Well, I have an opinion on them, but I'll keep it to myself. LAUGHING!!! Just kidding, My wife had a set when we met. We ain't got none no more.
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Ö®≡Gö∩RΣÐ
Junior Member
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Post by Ö®≡Gö∩RΣÐ on Jan 19, 2018 13:30:46 GMT -5
stainless, ceramic, silicone (muffin cups), glass, Teflon (eggs), couldn't get cast iron to become non-stick enough...
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stone
Pro Member
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Post by stone on Jan 23, 2018 18:19:17 GMT -5
Surprised that no one is talking about those ceramic tech that is featured on all those infomercials...
They say that it holds up to metal tools, but... I'm leery.
Cooked some pancakes this morning on the outside grill using the trusty cast iron.
thing about cast iron vs stainless steel... even heating with the cast iron, easier to clean... burnt food doesn't stick as bad.
But... for a simple sauce pan? usually reach for the stainless... even though the dutch oven gives good results too...
Cast iron is AMAZING on the new induction burner, stainless doesn't work at all! What's that about?
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Post by pepperhead212 on Jan 23, 2018 19:26:16 GMT -5
stone Most of the older SS is not induction capable. Simply put, if a magnet won't stick to it, it won't work on induction.
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Post by Laura_in_FL on Jan 24, 2018 0:44:12 GMT -5
Right, but quite a bit of the newer stainless steel is induction capable. Check the product description (or contact the manufacturer) to be sure before buying. I don't have an induction stove, but the stainless set I got about 18 months is induction-capable. Maybe next time I have to replace a stove I'll spring for an induction model.
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