New Pots and Pans
06-08-2011, 08:50 PM
#71
Super Member
Join Date: Aug 2010
Location: Portland, OR via Hawaii
Posts: 1,342
Celphalon. I love my set, and it must be good because #2 DS (who's really picky about how he spends his money and loves to cook) also bought himself a set.
I also have a set of 18-8 ply stainless steel. The pots create such a vaccum when the top is left on and the heat is turned on that it acts like a pressure cooker.
Also have my old faithful cast iron pans...a must for good chicken and pork chops ... brown them and top them with whatever you choose and stick the whole thing in the oven.
I also have a set of 18-8 ply stainless steel. The pots create such a vaccum when the top is left on and the heat is turned on that it acts like a pressure cooker.
Also have my old faithful cast iron pans...a must for good chicken and pork chops ... brown them and top them with whatever you choose and stick the whole thing in the oven.
06-09-2011, 12:27 AM
#72
Senior Member
Join Date: Oct 2010
Location: North Kansas City, MO
Posts: 561
I'm really, really old school. All my serious cookware is good old fashion cast iron. Frying pans (large/small), dutch oven, roaster, muffin pans, etc. Inherited some, some thrift shops/garage sales, etc. I never bought a new one so I've never had to cure one. Been accumulating them since the 1960s as a young bride. I do have a basic set of good stainless steel that I've had for years, but I rarely use any of them except the saucepans (small/large).
They hold heat, easy to clean, no worry about teflon flaking off, rarely does anything stick, no plastic handles to melt or crack.
They hold heat, easy to clean, no worry about teflon flaking off, rarely does anything stick, no plastic handles to melt or crack.
06-09-2011, 05:16 AM
#73
Super Member
Join Date: Nov 2010
Location: Beautiful Briery Mountain in WV
Posts: 2,551
They're not on your list but I fry/sautee/braise in cast iron. I have graduated sizes and a dutch oven. They're heavy as all get out but I love them. As a plus, they add iron to your diet.
06-09-2011, 06:21 AM
#74
Super Member
Join Date: Jan 2011
Location: Monroe, IN
Posts: 2,283
It is hard for me to say that just one set of pans will be sufficient. I use an old cast iron for fried taters and onions. I use a tfal for fried eggs. I use stainless for boiling and steaming. Stainless will last forever if taken care of, but so expensive!
06-09-2011, 06:40 AM
#75
Super Member
Join Date: Nov 2006
Location: MN / GA
Posts: 1,435
Originally Posted by frauhahn
I paid a lot of money for a good set of stainless steel pots and pans back in 1970. My mother told me that it was stupid to pay so much-I'd get bored with them. . .41 years later, their still in service, and look pretty good for their age-and I do a lot of cooking!!
06-09-2011, 09:01 AM
#76
Super Member
Join Date: Mar 2010
Location: Texas
Posts: 2,281
I concur with Airwick... heavy-duty stainless. Do some research online about how much (if any) heavy-metal emissions they emit (see http://www.mercola.com). But the enamel-clad cast iron is excellent, too, if it's made in Holland, France, or Belgium. Avoid the Chinese stuff like the plague. It really depends on what you'll be cooking - each type of cookware has its merits.
06-11-2011, 05:27 AM
#79
Senior Member
Join Date: Jul 2010
Location: Eastern Iowa
Posts: 953
Hi Dawn,
You've gotten lots of good advice. I purchased a new set a month ago - I have always used Teflon, but went with Stainless. I bought a nice T Fall set and have been very happy with it - good luck with your purchase!!
You've gotten lots of good advice. I purchased a new set a month ago - I have always used Teflon, but went with Stainless. I bought a nice T Fall set and have been very happy with it - good luck with your purchase!!
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