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https://healthy-cookware.com/what-is...eally-made-of/
So, as article says, not all titanium cookware created equal. Know what materials are used per manufacturer. |
Originally Posted by vschieve
(Post 8021139)
I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.
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Originally Posted by vschieve
(Post 8021139)
I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.
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I use stainless steel or cast iron. The secret for stainless steel and cast iron is to get the pan searing hot, let cool down a little add oil and then heat it back up. Nothing will stick. My cast iron is so slick it feels like glass. Non stick doesn't last very long so don't spend a lot on a skillet. Many consumer reviews says Rachael Ray's non stick lasts the longest. I don't use any non stick if it has scratches in it. Never heat non stick pans to high heat. All ceramic coated pans scratch easily.
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I have these pans too. I never use Pam spray on them. Look for a spray that is "non propellant." Works better and doesn't damage non stick surfaces. You can also buy spray bottles and fill with your own oils. I prefer pans that are not the "copper colored" ones. They hold up better. Love the easy cleanup.
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I have to say that after I used my pans a few times, they now let everything slide around. I am liking them much better and the copper pans wash up so much faster than the other non-stick pans. After I bought the copper pans from Costco, I came across one of the original 'as seen on TV' pans and purchased it since I didn't have a square pan anymore. Their directions said to season the pan first before using. I did this and it worked right off the bat and didn't stick like my other copper pans did at first. Okay, so now I am a believer and am enjoying my copper pans.
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Originally Posted by ILoveToQuilt
(Post 8020085)
The reason that chefs don't recommend the cooking sprays (Pam and the like), is that they leave a sticky residue on non-stick and cast iron pans. They recommend using oil (very little and wipe with a paper towel) or butter. On cast iron, swish the oil (very little) around bottom of pan and up the sides, wipe out with paper towel and heat to set oil You now have a "seasoned" cast iron pan.
I've been curious about the copper pans, but I have been buying cast iron instead. I have a set of Revere Ware (the original copper bottom pans) that dates back to 1948 and still going strong. Can't give them up! Also picked up a set of Caphalon pots at auction and absolutely love them. |
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