Cookware

[Kathi]

I have a frying pan that the teflon has come off.I am going to replace it.Do you have a favorite material of cookware?Stainless Steel? Anodized Alumimum? Copper?

 

[Gary]

My cookware. When it breaks I just get a new one. :yes

 

[Kathi]

Anyone ever heard of All-Clad?

 

[reba]

I like iron skillets .... for most stuff ... Stainless for anything acid.. like tomatoes

 

[Kathi]

I like iron skillets .... for most stuff ... Stainless for anything acid.. like tomatoes

I have an iron skillet.

 

[TOG]

All o fmy cookware is stainless steel. I used to have a Teflon coated pan, but the stainless steel is much easier to clean.

The TOG​

 

[Kathi]

All o fmy cookware is stainless steel. I used to have a Teflon coated pan, but the stainless steel is much easier to clean.

The TOG​

That is what I am leaning towards.But they say you would have an aluminum core.

 

[TOG]

An aluminum core would make it lighter, but I don't know what it would do for it's cooking qualities. Mine are solid stainless steel, and quite heavy, not to mention expensive. Totally worth it though.

The TOG​

 

[Kathi]

An aluminum core would make it lighter, but I don't know what it would do for it's cooking qualities. Mine are solid stainless steel, and quite heavy, not to mention expensive. Totally worth it though.

The TOG​

Yes the All-Clad are expensive.That is why I am hesitating.

 

[agua.]

I like iron skillets .... for most stuff ... Stainless for anything acid.. like tomatoes

I recently got an iron fry pan but I haven't worked it out properly yet. When I fry an egg the bottom white seems to get overcooked ( crsipy round the edge ) before the white around the yolk cooks. I used to drop a little water in my other pan and put the lid on but the iron pan doesn't like water.

 

[Deborah13]

That is what I am leaning towards.But they say you would have an aluminum core.

I have stainless with the 18/10 aluminum core bottom. With the aluminum the heat is distributed evenly across the bottom. They are really easy to clean.
I bought a set probably 10 yrs. ago at Walmart for $80.00 plus a larger skillet for $20.00. The brand is Tramontina.
I've been very pleased with them.

 

[Kathi]

I have stainless with the 18/10 aluminum core bottom. With the aluminum the heat is distributed evenly across the bottom. They are really easy to clean.
I bought a set probably 10 yrs. ago at Walmart for $80.00 plus a larger skillet for $20.00. The brand is Tramontina.
I've been very pleased with them.

That is what I hear.That kind of cookware has gotten good ratings.All I need is a 10 in. frying pan.That is all I am investing in.

 

[reba]

my basic set of cookware is 49 years old... they are stainless on the inside and aluminum outside.. wearever... the pan part is still good but handles slip and are unsafe... like this photo from ebay

I go to the iron most often A well seasoned iron pan is nonstick....

 

[Kathi]

my basic set of cookware is 49 years old... they are stainless on the inside and aluminum outside.. wearever... the pan part is still good but handles slip and are unsafe... like this photo from ebay

I go to the iron most often A well seasoned iron pan is nonstick....

49 years old?OH MY!! you know how to make things last don't you?

 

[reba]

Some times it is worth paying a bit more for some quality ....

 

[Kathi]

Some times it is worth paying a bit more for some quality ....

I agree.

 

[Obadiah]

I like iron skillets .... for most stuff ... Stainless for anything acid.. like tomatoes

Me to on the cast iron. Some of mine are from my parents and I have no ideal how old they are. They were old when I was a little kid and I believe one or two came from my grandparents house. I'm still using them. But they have to be seasoned and taken care of properly to work right. When properly seasoned and cared for they have as good of a non-stick surface as the best of teflon pans with none of the problems and they tend to distribute the heat really well.

 

[Obadiah]

I recently got an iron fry pan but I haven't worked it out properly yet. When I fry an egg the bottom white seems to get overcooked ( crsipy round the edge ) before the white around the yolk cooks. I used to drop a little water in my other pan and put the lid on but the iron pan doesn't like water.

Maybe try using a lower heat for more time? I used to have that problem until a chef showed me that I was using too much heat. Mine come out good now, with no browning or crispyness on the bottom. But it's true, don't use water in a cast iron pan. It ruins the seasoning.

 

[Kathi]

Someone told me to spinkle salt in a Cast Iron pan and us a bush to scrub it and rinse it and that is all.

 

[Obadiah]

Someone told me to spinkle salt in a Cast Iron pan and us a bush to scrub it and rinse it and that is all.

Never herd that one. I'm going to try it after breakfast tomorrow.