Post # 1
I thought that I would be able to deal with the health ramifications of non stick by washing them and using them properly but aggravatingly, my non stick frying pan has a huge chip in it. So now I want to eliminate non stick completely.
What do you prefer for foods that are traditionally cooked on non stick (ie eggs, pancakes, etc)? Is it possible to cook something like eggs on stainless steel? Or is one or two cast iron skillets good to have to complement a stainless steel set?
I also have old stainless steel pieces that were given to me by others about ten years ago. Worth replacing with a newer set or open stock items? They are a mixture of Faberware and Tramontina.
Post # 2
We have a set of hard anodized cookware and love it. We used to have stainless but I much prefer the hard anodized. It acts similar to nonstick and cleans incredibly easily. I think they are technically dishwasher safe but I never put them in there.
I also have a cast iron which I like…but I get aggravated with its cleanup. If you do want to stay with nonstick, I think they make a more healthy/environmentally friendly type now.
Post # 3
I have all stainless steel, glassware, and some stoneware. Used to have a Le Creuset cast iron stock put but the handle cracked. I LOVED that thing. I feel like everyone needs one.
I do have hard annodized things, but only my turkey roaster pan and one set of “back up” pots.
All in all though, I love stainless steel. I just suggest buying “Bar Keeper’s Friend” to keep them looking nice.
Post # 4
Similar to PP, I cook with primarily stainless steel pots and pans, bake with a lot of glassware, and have a couple cast iron stock pots (Le Creuset are pricey but awesome). I have no problem with stainless steel, you just need to learn to cook a little differently. Mostly, for things that you’re concerned about sticking to the pan, you’ll just need to add a little oil or butter to give that little extra layer of lubrication. I used to use more cooking sprays, but they have some nasty propellants in them, so I’ve cut back (and only sparingly use ones from Trader Joe’s now, which do not contain chlorofluorocarbons). Coconut oil is great for cooking, adds some nice rich flavor to a lot of dishes, and doesn’t break down into unhealthy components the way olive oil does at high temperatures. I would just experiment with some oils/sprays on dishes that you’re concerned about the stick-factor (and you don’t have to use a ton – just a little bit will do).
Post # 5
We cook with stainless steel pots and pans. My husband actually made me an omlette this morning on our stainless steel pan! The real key is just let it heat up before you put the oil on it and it should be fine. Also like a PP said, definitely use “Bar Keeper’s Friend” – I love that stuff. It definitely keeps my pots nice.
These are the pots and pans we use: http://www.bedbathandbeyond.com/store/product/cuisinart-reg-french-classic-tri-ply-stainless-11-piece-cookware-set-and-open-stock/133292
Post # 6
We’re looking at All-Clad. . .either the copper core or the tri-ply stainless. We wanted something made in the U.S. and we don’t want a non-stick coating. We typically use a little oil or butter on our pans anyway, so it shouldn’t be a problem.
Post # 7
Post # 8
I use my seasoned cast iron pans for nearly everything. I love them. I seasoned them by cooking bacon in them, then let the grease sit in them for a day. It was kinda gross, but worked well.
All my pots are stainless steel. For baking, I use glass dishes or metal.
Post # 9
Cem0930: I use stainless steel for everything. I grease with either coconut oil or butter. Just make sure you clean them well every time and they’ll always look brand new. Cleaning them is effortless when you use one of these!
Post # 10
Cast iron for eggs and bacon, enamel coated when I need non stick, and stainless for the rest. I’m trying not to use my anodized pans as much due to health risks. oh, and heavy glass pans work for sauces.
Post # 11
- Wedding: September 2014 - Cadillac mountain
I love my stainless steel pans! I have the Rachael Ray ones & have had them for a few years. They have held up well and weren’t outrageously expensive. I use Rachael Ray bakeware too 🙂
Post # 12
Inexpensive and well-seasoned cast iron will develop a natural (and safe) non-stick coating the more you use it. We do about 80% of our cooking in our cast iron. They are great for eggs, etc. They are also practically indestructible – your great-grandchildren could still be cooking in your cast iron. Even if they get rusted, they can be rehabbed with a little scrubbing and re-seasoning.
Post # 13
Anyone have experience with the Cephelon ceramic non-stick line? I plan on replacing our old nonstick with these because they sounded more eco- and health-friendly, but I was really just basing that on the product description.
Post # 14
We switched from the old non-stick pans to the Green Pan line, and they are absolutely incredible! They’re made out of safe materials, and are the easiet to clean kitchen item I own. We have the ones that are oven safe, and I never use my nice All-Clad pan anymore for sear-then-bake chicken, etc.
Post # 15
The ceramic pans are a nice alternative and are non stick. I have one ceramic and then the rest are All-Clad stainless steel or cast iron. I really only use the ceramic for eggs.