(Closed) alternatives to nonstick

posted 5 years ago in Cooking
Post # 2
1092 posts
Bumble bee
  • Wedding: April 2014

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
231 posts
Helper bee
  • Wedding: August 2015

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
3378 posts
Sugar bee
  • Wedding: December 2011

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
3081 posts
Sugar bee
  • Wedding: July 2014

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
455 posts
Helper bee
  • Wedding: July 2015

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 # 8
926 posts
Busy bee

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 # 10
11738 posts
Sugar Beekeeper
  • Wedding: June 2015

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
139 posts
Blushing bee
  • 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
3696 posts
Sugar bee

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
234 posts
Helper bee
  • Wedding: Aug 30th, 2014

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
12 posts
  • Wedding: March 2012

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
131 posts
Blushing bee
  • Wedding: July 2013

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. 

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