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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. SamIV

    SamIV Tele-Holic

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    Was a chef for years. I mainly use stainless steel with heavy bottoms and I do have a few non-stick pans as well.
     
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  2. MLHull

    MLHull Tele-Meister

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    I like most cast iron, stainless and aluminum pans. I have one small non-stick saute pan that I use for eggs and only eggs.
     
  3. buster poser

    buster poser Friend of Leo's Platinum Supporter

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    I've used the last year to get better at cooking, but am not good enough to really have hard preferences. I use what we have; a cast-iron skillet/dutch oven combo for a few things, stainless steel pots for others.

    My wife is no chef either, but the pots were her choice and she swore off non-stick in the 90s, though I guess it's improved lately. Still crazy expensive if you want something decent, and solves a problem I don't have; never had any sticking issues.

    Fifty bucks new. We got ours at a thrift store for $10 iirc.

    [​IMG]
     
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  4. MilwMark

    MilwMark Doctor of Teleocity Ad Free Member

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    Stainless. IKEA actually has a great set with heavy bottom.
     
  5. drumtime

    drumtime Tele-Holic

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    Pretty much all cast iron, including a cast iron wok. By far the easiest to use and most durable. One large commercial stainless skillet for stuff that's too acidic for cast iron, but I hardly use it. Several Revere ware saucepans for boiling water etc. All collected up over the past 50 years.
     
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  6. Dennyf

    Dennyf Tele-Afflicted

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    Couple of cast iron skillets and a set of some T-fal product.
     
  7. tattypicker

    tattypicker Tele-Meister

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    Harder, is not having a dishwasher. Or never letting a pan steep overnight.

    Pans are for making life tastier.
     
  8. Matt Sarad

    Matt Sarad Tele-Afflicted

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    Cast iron, copper with stainless steel, and La Crueset.
     
  9. hamerfan

    hamerfan Tele-Meister

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    Tefal has great stuff. I recently bought 3 pans and a stirring pot of these Jamie Oliver series. Good stuff and durable. I especially recommend the Wok Pan.
    Creuset is also a French brand but expensive, even in Europe.
    I heard that a friend of my sis in law works for them. Maybe can snatch some pieces from the factory outlet.
     
  10. mfguitar

    mfguitar Tele-Afflicted Silver Supporter

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    Cast Iron for the most part. I also have some stainless and I am thinking of adding some carbon pans.
    If your non-stick is wearing then you have consumed that coating whatever it is. CI once seasoned properly is pretty easy to maintain.
     
  11. Boreas

    Boreas Friend of Leo's Silver Supporter

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    Microwave...
     
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  12. AJBaker

    AJBaker Friend of Leo's

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    Turk is a nice and cheaper German brand I've tried that makes nice carbon steel pans (schmiedeiserne Pfannen). Disadvantage though is that they'll rust just cast iron, but the results are quite tasty.
     
  13. hemingway

    hemingway Poster Extraordinaire

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    I don't have a dishwasher. Or anywhere to put one.

    Having said that, it's just me and my son, so it would probably take longer loading and unloading the damn thing than just washing up. I've always hated dishwashers for some reason.
     
  14. tattypicker

    tattypicker Tele-Meister

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    That's fair. I've always hated washing up. Tableware not so much, but scouring pans very much so. I'm not sure I'd indulge my preferences for cast iron if I had to scrub them after burning my dinner.
     
  15. lmjmitchell

    lmjmitchell Tele-Meister

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    I mostly use cast iron from Lodge, but have a few non-stick and stainless pans/pots that I use for certain things.

    I purchased a 28" x 36" Blackstone cast iron propane flattop grill yesterday that I have yet to try.
     
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  16. lmjmitchell

    lmjmitchell Tele-Meister

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    We love the Instant Pot. It's easily the best thing I've ever purchased for the kitchen.
     
  17. Jay Jernigan

    Jay Jernigan Tele-Afflicted

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    Cast iron. Gotta keep 'em greasy. Not a problem if you cook a lot.
    I don't like Teflon babies in my food.
     
  18. David Barnett

    David Barnett Doctor of Teleocity

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    Depends on what I'm using it for. I use enameled cast iron, stainless, and non-stick. Generally the longer something is gonna cook, the more likely I am to throw some mass at it - the heavy iron is good for stews, chili, braising, that sort of thing. I'll saute, fry or boil with the stainless. Non-stick is for omelets.
     
  19. hamerfan

    hamerfan Tele-Meister

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    I know Turk because my company used to sell their stuff. But they are not famous for their frying pans, they make a lot of iron or metal basic stuff like snow shovels and dustpans with brush and so on.
     
  20. burntfrijoles

    burntfrijoles Poster Extraordinaire

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    I agree. I also like my Foreman grill which I always thought was just a marketing gimmick but it actually works well, prepares food quickly and is easy to clean.
    The Instant Pot is just so convenient. I've converted recipes things like jambalaya and chicken cacciatore to the Instant Pot. I hard boil eggs and cook potatoes for potato salad at the same time in the Instant Pot. I absolutely love one pot meals.
     
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