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Your cookware preferences? Non stick, cast iron, stainless, carbon steel?

Discussion in 'Bad Dog Cafe' started by AJBaker, Apr 15, 2021.

  1. AJBaker

    AJBaker Friend of Leo's

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    I've cooked all my life with a variety of teflon (and later ceramic) coated frying pans that wear out after a year or two and eventually get replaced.

    Since last year, when I started spending a bit more time at home cooking, I've got into the idea of getting better quality cookware that wouldn't wear out.

    Last Christmas, my wife got me an enameled cast iron frying pan (Creuset from France), and I later bought myself a cheaper German carbon steel frying pan (by Turk) that has no coating whatsoever. I had to season it, and I have to wash it by hand without soap, but I can sear meat incredibly well.

    Even more recently, I bought my most expensive kitchen tool; a very big enameled cast iron cocotte (Dutch oven), again by Creuset. With this, things stick to the bottom a bit as I cook, but it also caramelises, and that comes off when I deglaze and makes the sauce very tasty.


    I'm enjoying cooking with this stuff! I also really like the idea of having quality stuff that should in theory last a lifetime.
     
    YYZman, Rustbucket, carpenter and 5 others like this.
  2. 3fngrs

    3fngrs Friend of Leo's

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    We use cast iron, stainless, and glass for everything. No non-stick of any type in the house.

    Sticking isn't really a problem once you get the hang of it.
     
    boredguy6060, BB and nobis17 like this.
  3. Harbinger77

    Harbinger77 Tele-Meister

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    You don’t NEED a Teflon pan. won’t find one in a professional kitchen. but chefs don’t have to wash their dirty pots and pans.
     
  4. lathoto

    lathoto Tele-Meister

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    Calphalon, made in Toledo, OH.
     
  5. moosie

    moosie Doctor of Teleocity Silver Supporter

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    Cast iron, all the way.

    I've never bought one. I've had maybe a dozen, in all sizes, all inherited from my grandmother. A few I picked up from a girl forty years ago, who had inherited them from HER grandmother, and she was going to throw them away!

    My son learned to cook with the things, so he has a few of ours now. His kids like to cook....


    And for roasting, I like the French porcelain... can't recall the name.
     
    Last edited: Apr 15, 2021
  6. Hamstein

    Hamstein TDPRI Member

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    Plain cast iron my favorite, just need re-seasoning once in a while, I do burn myself on them sometimes when i forget they're hot though! Bah, who needs fingerprints anyway?
     
  7. hemingway

    hemingway Poster Extraordinaire

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    Non-stick, every time.

    Why make life harder?
     
  8. swervinbob

    swervinbob Tele-Afflicted

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    Cast iron.
     
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  9. nobis17

    nobis17 Tele-Meister Silver Supporter

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    Stainless and cast iron. We haven't owned anything non-stick for quite sometime. A few years ago I bought two All-Clad skillets that were on sale at Williams-Sonoma. They were well worth the money. They get used every day, multiple times a day :)
     
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  10. burntfrijoles

    burntfrijoles Poster Extraordinaire

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    All my food would taste the same regardless of what it was cooked in.
    Lately I’ve been a big fan of my Instant Pot.
    I have a knock off of a Le Creuset Dutch oven. I have All-Clad and one ceramic non-stick.
     
    lmjmitchell likes this.
  11. AJBaker

    AJBaker Friend of Leo's

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    I'm hoping to try a de Buyer pan soon. It's just a pressed piece of carbon steel, about 3mm thick.

    Apparently, you get most of the benefits of a plain cast iron pan, but much lighter and easier to handle (though still heavier than an aluminium non-stick).
     
    Brendo likes this.
  12. basher

    basher Friend of Leo's Silver Supporter

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    Cast iron and stainless for me. I do have one Bialetti non-stick pan, but it doesn’t get used much and I won’t be replacing it when it eventually wears out. My 12” iron skillet is actually less sticky.
     
    Lance Morgan likes this.
  13. Lawdawg

    Lawdawg Tele-Afflicted

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    All of the above, horses for courses.

    For long braising and roasting we use large enameled cast iron dutch ovens. For foods that really need to slide out of a pan, like omelets or pancakes, we use non stick. For reducing liquids or foods with high water content like mushrooms we use stainless steel. For just about everything else we use cast iron skillets.

    If I could only use one pan for cooking it would be a large cast iron skillet. For overall performance you still can't beat it. Those carbon steel pans look really cool, but with several cast iron skillets in regular use, there's no real need.
     
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  14. stxrus

    stxrus Poster Extraordinaire

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    Cast iron, copper clad stainless, & a copper pan

    Each has its place and use in the kitchen
     
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  15. bottlenecker

    bottlenecker Friend of Leo's

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    Cast iron skillets, carbon steel wok, stainless pots, gas stove.
    I don't like bits of coating in my food.
     
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  16. Ricky D.

    Ricky D. Doctor of Teleocity

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    I got that same set and use them often. No nonstick, I'm concerned about PFE (?) emissions with my pet birds. Cast iron is great stuff, but the weight is an issue for the larger ones. I do have a La Creuset Dutch oven for pot roast, corned beef briskets, etc. sauce pans are Farberware stainless, a gift from my parents 50 years ago when I moved out.
     
  17. uriah1

    uriah1 Telefied Gold Supporter

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    Ya, calphalon, some costco thing that resembles calphalon

    Cast Iron is cool, but, too much work...sometimes when camping.
    I do remember growing up and having sliced poatoes and onions from one.
     
  18. mkdaws32

    mkdaws32 Friend of Leo's Gold Supporter

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    I have some good cuisinart stainless steel cookware. I also have some paderno fry pans with a durable non stick coating. These are a good deal thicker and heavier than your typical T-fal pans and hold a constant heat really well. I do have a cheap T-fal wok style pan I like a lot for some things. I have some cast iron, as well, but have never learned to cook properly with them.
     
  19. stormsedge

    stormsedge Friend of Leo's

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    We got rid of all the "non-stick" after watching a documentary about a certain company's product. Probably too late in the game, but we felt better. Have cast iron, glass, and Allclad.
     
    newrider1969 likes this.
  20. Old Deaf Roadie

    Old Deaf Roadie Friend of Leo's Silver Supporter

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    We have 2 green skillets, a COSTCO cookware Silverstone set, and an old cast iron skillet. It's all we have ever needed. Well, that and the BBQ on the patio.
     
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