Olan
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Post by Olan on Jan 4, 2015 3:25:55 GMT
Which do you prefer cooking with and why?
I have cast iron both enamel (Le Creuset) and Lodge brands. My Lodge is not yet super non stick and I don't use it that often because of it's size. Same with my Le Creuset skillets.
How do you clean your stainless steel cookware?
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Deleted
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Nov 23, 2024 0:14:17 GMT
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Post by Deleted on Jan 4, 2015 3:29:32 GMT
I've had my stainless All-Clad for 15 years and have always put it in the dishwasher. It's still in great condition.
I have one Scanpan non-stick pan that I onky use for a couple things like fried eggs. In general, I'm not a fan of non-stick cookware, but one non-Teflon pan is handy to have. I also have my well-seasoned cast iron pan that I love for a lot of things.
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Post by donna on Jan 4, 2015 3:52:25 GMT
I am not a fan of non-stick pans. I do have a couple of non-stick frying pans though.
My main cookware is Revereware that I bought 28 years ago. It is still in amazing condition. I have been through many non-stick skillets in that time. I just put the Revereware in the dishwasher.
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Olan
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Post by Olan on Jan 4, 2015 4:06:21 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers!
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Post by brandonsmom on Jan 4, 2015 4:06:40 GMT
I *LOVE* my stainless steel cookware that my mom gave me many, many years ago. I've used brillo pads in mine with no issues.
I'm getting rid of all my non-stick cookware, especially the ones that were scratched/peeling. (UGH so bad!) I just recently purchased 2 ceramic pans & so far I'm loving them! I got a teeny, tiny one for my over medium eggs, & a medium size one for scrambled eggs or also perfect for quesadillas. I'm going to get another much larger one.
Last time I was at BBB, I was asking about the "as seen on TV green pan" but the lady told me they no longer carry them b/c they've been discontinued. I always wanted to try it b/c they claim you don't need oil/spray/butter/grease. Has anyone here tried it? I know WM & Target still sell them. |
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Post by disneyjunkie on Jan 4, 2015 4:08:38 GMT
I haven't been able to master cooking in my one stainless skillet. I have to use so much oil or my food sticks. I'm sure I'm not doing it right. My pots are hard agonized aluminum and I hand wash those - they are not nonstick but are pretty easy to clean (unless you let the water boil out of the green beans - oops). I have one large nonstick skillet, a small one and a two burner griddle. All of those are also hand washed.
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Deleted
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Nov 23, 2024 0:14:17 GMT
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Post by Deleted on Jan 4, 2015 4:13:31 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! In the situation you describe, I would rinse the pan out in the sink and brush the large stuff off out of the pan with the plastic scrubby side of a sponge. Then, it would get plopped in the dishwasher. No worries. I cook with All Clad stainless steel. I do have 1 All Clad coated skillet, but mostly everything is prepared in the regular stainless pots and pans. Very little ever sticks in that stuff.  It is pricey. DH talked me into it, and I still had a minor panic attack. It was worth every penny, though. |
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Post by mama2three on Jan 4, 2015 4:21:02 GMT
I have a 40 yr old cast iron pan we use all the time and love. It's not completely non stick, but it comes close, and it's easy to clean ( no dishwasher for cast iron!)
I have an All Clad SS skillet we use a lot and SS Revere ware pots that I've had more than 20 yrs that are in great condition. They're not non stick and you have to use oil or a liquid to keep food from sticking, but the cme clean easily with soaking and Brillo. I've thrown out many many Teflon pans and will no longer use them. I also have one ceramic coated pan that is supposed to be non stick and a healthier replacement for Teflon, but I hate it. That one is hard to clean!
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Deleted
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Nov 23, 2024 0:14:17 GMT
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Post by Deleted on Jan 4, 2015 4:22:02 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! I would never put my knives in the dishwasher, because it dulls them. However, All-Clad specifically says the stainless pans are dishwasher safe, so I believe them. And my 15 years of washing them in the dishwasher without any problem confirms to me that they are. And actually, my dishwasher will would clean that off just fine. But if it didn't, I'd do a quick scrub with Barkeeper's Friend and then pop it in the dishwasher. |
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Post by mama2three on Jan 4, 2015 4:25:51 GMT
All clad may be pricey, but it is high quality, and made in America, not China. It will likely last at least your lifetime. I also put it in the dishwasher, although if something got really burned on, I'll soak the pot with hot water and dishwasher detergent for an hour and it's then usually not difficult to clean. You can sometimes find good prices on AllClad at Marshalls or TJ Maxx or HomeGoiods (same company).
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Post by Dori~Mama~Bear on Jan 4, 2015 4:30:46 GMT
Depends on what I am cooking. We have cast iron... the old black non coated stuff.. Which I hate.. I don't think they have been used since we moved here.
We have chef quality non stick pots and pans we just bought this summer. I love them... This is the 3rd set in 18 years. I cook with them every day and have worn the first 2 sets out. I cook almost everything in them.
We have enamel coated cast iron that husband loves. I also love them for cooking stuff in the oven like the roast I will be cooking tomorrow.
we have 1 lonely stainless steel frying pan that we use as a deep fryer since it is a deep frying pan. We have a big stainless steel pasta pan that I hate cooking in on the stove because the fan is too close tot he stove top. so it normally just sits in the cabinet. but it works great out on the burner on the bbqer during the summer.
We have non stick pans because I can not cook in anything but non stick... no matter how much I have tried through out my life I still always go back to my non stick... but it does make a big difference in the quality of the non stick pans as well... the walmart cheap stuff I can't cook on...
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Olan
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Post by Olan on Jan 4, 2015 4:33:01 GMT
I am looking specifically at an All Clad piece on William Sonoma website. It comes with a deglazing spoon and is on clearance with an extra 20% off. The price caused me to reconsider my thoughts on stainless steel. Gonna go click purchase. Thanks peas!
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Post by gale w on Jan 4, 2015 5:32:52 GMT
Stainless. I have 3 nonstick pans that I use for eggs. Two are the Calphalon Unison Slide (recommended by a pea, of course) and one is a ceramic nonstick. The rest of my pots and pans are stainless. Mostly tri ply and I have a couple with the disk on the bottom (I bought those for the strainer lid-couldn't find that feature on an affordable tri ply). I have one All Clad but it doesn't seem to work any better than my Tramontina tri ply.
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scrappinghappy
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Post by scrappinghappy on Jan 4, 2015 5:40:19 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! If you cook properly, the steak releases from the pan, then you can deglaze with wine or stock, which cleans the pan while you make a sauce or just throw water in it to clean while still hot. Then a quick scrub with Barkeepers friend and into the dishwasher. My All Clad is 10 years old and looks barely used and we cook with it multiple meals a day. |
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Post by AussieMeg on Jan 4, 2015 5:47:44 GMT
For most of the things I cook, I much prefer non stick.
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Post by Crack-a-lackin on Jan 4, 2015 6:02:32 GMT
We have chef quality non stick pots and pans we just bought this summer. I love them... This is the 3rd set in 18 years. I cook with them every day and have worn the first 2 sets out. What brand? I'm not sure I've seen chef quality but I would really like to. |
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styxgirl
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Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Jan 4, 2015 6:05:10 GMT
I have a really nice stainless set by Nutri-Stahl. It is 'waterless' cook wear. I watched the DVD, and didn't really get it. LOL I just use it regular. LOL
most of the time I clean it with dish soap, water and a scrubbie. If I burn something on, I use barkeepers friend to take it off and also occasionally shine them up.
I do have a big nonstick skillet I use for eggs, fried potatoes, etc.
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Dalai Mama
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Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Jan 4, 2015 6:06:36 GMT
I use cast iron exclusively. DH wanted to buy me an All Clad set but all of them come with at least two frying pans that I would never use. So we'll be buying the pans á la carte.
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Deleted
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Nov 23, 2024 0:14:17 GMT
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Post by Deleted on Jan 4, 2015 6:19:46 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! plain cast iron should never go in the dishwasher. Stainless washes nicely in the dishwasher. I prefer stainless to non stick. The non sticks need plastic or wood spoons/spatulas etc because metal ones risk damaging the non stick surface. |
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Post by ScrapsontheRocks on Jan 4, 2015 6:28:45 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! You are correct, of course. However, life is too short to wash stuff in a sink so my husband & I compromise. I wash the knives by hand but there is no way I am scrubbing pots. He really wants a set of copper pots, we compromised again- he has a copper fish kettle which I take care of, we nixed the rest of the set. To answer the actual question you asked: Stainless steel and Le Creuset mix here. We have tried various non-stick stuff, eliminated all of it except one frying pan and the omelette pan. |
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tracylynn
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Post by tracylynn on Jan 4, 2015 6:33:54 GMT
I have stainless steal, which I love. And while I can fry an egg in one, I'm not usually that patient so have a small non-stick for eggs.
As far as cleaning, I usually deglaze my pan when I'm done cooking with water and there isn't usually much to scrub out. I'll put them in the dishwasher if there's room or hand wash otherwise.
Every so often I'll use Barkeepers Friend (comes in a can like Comet) to clean my pans and they'll come out shiny like new again. But I don't do that every time.
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Post by mirabelleswalker on Jan 4, 2015 8:38:40 GMT
If you cook a steak with fresh rosemary and garlic would that not make your pan impossible to come clean by just sticking it in a dishwasher. I thought pots and knives were supposed to be strangers to dishwashers! Dawn Platinum. That stuff gets anything off of my All Clad with no scrubbing at all. Before this discovery, I used Barkeeper's Friend. I love my All Clad stainless. It's probably one of the best investments I ever made. |
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Nink
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Post by Nink on Jan 4, 2015 11:55:37 GMT
With the exception of a couple of stainless steel small saucepans, I use old fashioned cast iron exclusively.
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Post by librarylady on Jan 4, 2015 13:39:30 GMT
Another vote for All Clad, no teflon.
If you have anything sticking to your pans (burned or just stuck) sprinkle heavily with baking soda, then cover that area with hot water and let it sit overnight. It should clean very easily.
Copper things should NOT be put in the dishwasher, nor aluminum.
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Deleted
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Post by Deleted on Jan 4, 2015 13:56:59 GMT
Cast iron here too. I have several sizes. Not only will it last a lifetime, it will last your children's lifetime, as well as their children's. They are non-stick and easy to clean. The trick is to make sure you season it properly (more than once if it's brand new) and use it often.
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ginacivey
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refupea #2 in southeast missouri
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Post by ginacivey on Jan 4, 2015 15:55:59 GMT
All Clad stainless here too
and two cast iron skillets and a dutch oven
i use my cast iron all the time - it's perfectly seasoned and is non stick as a 'non stick' pan can get
those skillets make me very happy
gina
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Post by marienadine on Jan 4, 2015 15:57:30 GMT
I cook with nonstick, however my mother-in-law has a set of lodge cookware and loves it
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Post by Dori~Mama~Bear on Jan 4, 2015 18:01:56 GMT
We have chef quality non stick pots and pans we just bought this summer. I love them... This is the 3rd set in 18 years. I cook with them every day and have worn the first 2 sets out. What brand? I'm not sure I've seen chef quality but I would really like to. It is Calphalon |
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Post by Darcy Collins on Jan 4, 2015 18:30:33 GMT
I am a bit bitter that I had no idea my All-Clad could go in the dishwasher. I've been handwashing with Bar Keeper's friend for over 10 years. Mine have the copper bottoms, I wonder if that matters?
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Post by vpohlman on Jan 4, 2015 18:49:19 GMT
This thread reminded me of my mom's Saladmaster pots and pans! She had them for as long as I can remember. She always said they were kind of expensive,but I didn't realize just how expensive until my sister's stove shorted out and broke the big stock pot in half! To replace it my mom would have to pay over $500. No warranty for accidents. She didn't replace it. I have the one mom still had when she died last year. My sister's were going to garage sale them and I didn't have the heart! They are awesome pans! I love them! Now I want my own set, but that's gonna cost a lot!
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