Cookware advice needed!

[Pip]

I'd like to get some new cookware. I had been using nonstick, which I don't like b/c eventually the coating starts coming off (that can't be healthy.) I have a cast iron frying pan which I do like, however it's heavy and the pan doesn't cool down quickly enough (food can get overcooked fast).

I was thinking about investing in something fancy b/c I am really starting to enjoy cooking. What kind of cookware do you folks like to use?

:chef:

[giselle]

Pip, I like Pyrex. I do most of my cooking in the microwave but it's good for stovetop and oven as well. I like it because it does all these things and is easy to clean and also doubles as a serving dish. But, it can't be recycled as far as I know.

I am not comfortable with nonstick coatings or cast iron and I always find stainless steel a bear to clean if it the food cooking in it gets burnt.

You could check out the Consumer's Reports article on cookware. I think it was published a few years ago. Cost is not an indicator of quality. I remember being surprised by how much they liked the cheap stuff.

[sherijohnson]

I'd like to get some new cookware. I had been using nonstick, which I don't like b/c eventually the coating starts coming off (that can't be healthy.) I have a cast iron frying pan which I do like, however it's heavy and the pan doesn't cool down quickly enough (food can get overcooked fast).

I was thinking about investing in something fancy b/c I am really starting to enjoy cooking. What kind of cookware do you folks like to use?

:chef:


okay, let's see if I can start over..........I wrote a nice post and the site went down for service right when I hit the submit button:(

I know a little bit about cookware since I worked for a cookware company last year. First I was a customer, then I was looking for work and ended up working for them. The cookware they have is surgical grade stainless steel on the exterior surfaces and cooks with a low heat process to minimize nutrition loss. The cookware cooks the food with the natural moisture within the food. The name of the company is called Saladmaster. Their product is very expensive, however you can normally find some on ebay. For more information about Saladmaster, you can visit their site http://www.saladmaster.com/customer/products/versa-tec.html

2nd best thing I have found is ALL CLAD Stainless. While I was working for Saladmaster, I checked out the competition that is available in retail locations such as Williams-Sonoma. I came across this version of their product and was quite impressed of the construction. The only difference between this and the Saladmaster is you don't get the waterless, oil-free options. Their site is at http://www.allclad.com

Oh, and in keeping quality stainless cookware looking brand new, it is quite easy. You will never want to use "non-stick" cookware again once you see how easy it is to clean and maintain stainless, plus you cannot ruin the surface with cooking utensils. You use a product such as Barkeepers Friend along with a small amount of water and a paper towel. Just enough water to form a paste similar to toothpaste. Rub in a circular motion to remove any cooked on particles. Then wipe clean with a soapy sponge and rinse - this removes the residue of the cleanser. I do this regularly and my cookware is still gleaming just like brand new.

[cookingVeg]

I have cast iron, non-stick, pyrex and stainless steel cookware, and, except for frying pans, I prefer the stainless steel. Cast iron's too picky about contact with water, nonstick, as you say, flakes eventually, and I'm terrified of breaking the pyrex cookware. I don't find cast iron too bad to clean -- you just have to get into the habit of soaking it after you use it. The one reason I can't picture buying stainless steel frying pans is because I make crepes and they turn out really nicely in the nonstick.

[sherijohnson]

I just thought I would add this because I don't know which cookware you will choose.

There are some warnings anyone who owns any glass cookware or bakeware should know about.

Do NOT ever use it under a broiler! It will shatter or in reality, what it does is explodes. This happened to me about 2 weeks after I bought my house. It ruined my floor and I could have gotten hurt.

A friend of mine did get hurt and had to go to the emergency room because she placed a saucepan underneath the broiler to melt some cheese.

I just thought you should know about this.

[dawngirl]

I stand by my Calphalon Professional Nonstick II. A bit expensive, but I wait for promo pieces to go on sale and buy that way. You can get some of your key pieces that way and not go totally broke.

Other than that, I'm a huge fan of the All Clad, but my budget isn't there yet.

[bluegrrrl79]

Did you know cooking food in an iron pan ups the iron content of the food? :) Good way to get extra iron in your diet!

[1vegan]

I'd go for stainless steel, but what ever you buy...

Look at the handles.

Sometimes the handles are so close to the rim of the pan that it's hard to clean when it's boiled over.

[sherijohnson]

I'd go for stainless steel, but what ever you buy...

Look at the handles.

Sometimes the handles are so close to the rim of the pan that it's hard to clean when it's boiled over.

Good point....best to use a bit lower temperature - and luckily my handles come off for cleaning if needed (that would be the saladmaster pans)

[punkmommy]

I got a set of Cook's Essentials for christmas, and I love them. Sure they're non-stick, but this kind does not flake off and you can even use metal utensils on them. They got the highest rating from Consumer Reports for non-stick cookwear. If I could afford a nice set of stainless steel, I'd get that too.

And I have to agree with Sheri- I took out a glass pyrex bake pan from my oven and put it on a gas burner I THOUGHT I had turned off. I saw it sitting on the open flame and practically threw my 3yr old out of the kitchen-it exploded everywhere. Very luck we didn't get hurt! A huge mess of molten glass to clean too.

[Pip]

Thanks for the ideas everyone! I'm going to save up my money and invest in a nice stainless steel set.

And thanks for the warnings about the Pyrex. :eek: I love baking with their stuff. Fortunately I've never used it for broiling!