dUSt Posted May 3, 2011 Share Posted May 3, 2011 Stainless steel all the way. Make sure you get them with a copper-bottom so the heat is more evenly distributed. It lasts forever. It looks cool enough to hang from hooks instead of hiding in cupboards. It does have a tendency to stick more, so cook at lower temperatures and always have oil on hand for coating. Some people say it's harder to clean, but if you use the right tools, like stainless steel scouring pads (steel wool for dishes), it's not that bad. Also, no matter how bad they get, stainless steel can always be scrubbed to look like new with enough elbow grease. Don't get non-stick, because if it is ever scratched or worn, you have to throw it away, unless you like taking health risks. Cast iron is cool because it reminds me what a cowboy uses, but is just too heavy for me--especially if you like to flip your food by flipping the pan up like I do. Link to comment Share on other sites More sharing options...
Maggyie Posted May 4, 2011 Author Share Posted May 4, 2011 (edited) Thanks for the advice everybody, I think I will avoid nonstick as teflon is not tasty. I was also told at work today I should use Barkeeper's Friend on any stainless I get. Is that like a polish of some kind? I think I'm just so intimidated by the idea of actually *cooking* in a *kitchen* with actual *cookware.* Eeeee, too grownup for little old me. Also, all the things, I burns them. But I am sure I will learn with experience. ETA: the girls at work were also drooling about all-copper cookware! Has anybody heard of that? Supposedly it is the cookware of the gods but I googled and it is $$$, more so than I would be comfy suggesting people spend for us on a registry. Edited May 4, 2011 by Maggie Link to comment Share on other sites More sharing options...
MissScripture Posted May 4, 2011 Share Posted May 4, 2011 [quote name='Maggie' timestamp='1304468709' post='2236618'] Thanks for the advice everybody, I think I will avoid nonstick as teflon is not tasty. I was also told at work today I should use Barkeeper's Friend on any stainless I get. Is that like a polish of some kind? I think I'm just so intimidated by the idea of actually *cooking* in a *kitchen* with actual *cookware.* Eeeee, too grownup for little old me. Also, all the things, I burns them. But I am sure I will learn with experience. ETA: the girls at work were also drooling about all-copper cookware! Has anybody heard of that? Supposedly it is the cookware of the gods but I googled and it is $$$, more so than I would be comfy suggesting people spend for us on a registry. [/quote] Barkeeper's Friend is a cleaning agent. I've never used it, but I know people who swear by it. Link to comment Share on other sites More sharing options...
Cherie Posted May 4, 2011 Share Posted May 4, 2011 There was a little trial packet of Barkeeper's Friend that was given to me in the convent to use to see if I wanted it -- I was the dish washer for a couple of years while I was there. Honestly, I was not at all impressed. If I remember correctly, it's similar to Bon Ami or Ajax. Yes, it works ... but I much prefer other cleaners. That's just me, though! Copper, eh. People have all sorts of opinions on it. Serious cooks, yes they love it. It heats uniformly, holds the heat best, and cooks the quickest. But honestly? For your average everyday cook? Not[i] that[/i] incredibly much of a difference, especially if you have to buy it yourself since it's expensive. But if [i]other [/i]people are buying for you ... hehe But really, though, stainless steel works just fine, especially for the non-professional cook! Link to comment Share on other sites More sharing options...
bernadette d Posted March 15, 2012 Share Posted March 15, 2012 Stainless steel............so easy to clean to a really sparkling finish The one I definitely avoid is aluminium because of the association with Altzeimer's. Link to comment Share on other sites More sharing options...
AnneLine Posted March 16, 2012 Share Posted March 16, 2012 I have some of stainless and some of nonstick. I think in the future I'm going with the stainless; just tired of tossing pans after my husband gets stuck caught in them by running flame up ALL the way.... If you use enough oil, stuff doesn't stick much, and it will come off with a little scrubbing -- and I like to use baking soda and a cloth if something is really stuck. Tried cast iron once, but I have a bad back and realized it wasn't safe for me to use. I used to LOVE the corningwear type stuff... but beause it worked so well for drug labs, they took the kind you can use on top of the stove off the market. Go figure! Love my crockpot for soups, stews and pot roasts.... not a skillet but a nice thing to have! Link to comment Share on other sites More sharing options...
cmotherofpirl Posted March 16, 2012 Share Posted March 16, 2012 I won't use non-stick [url="http://lowfatcooking.about.com/od/healthandfitness/a/nonstickpans.htm"]http://lowfatcooking.about.com/od/healthandfitness/a/nonstickpans.htm[/url] , but I love the little cast iron ones - they release iron into the food and heat so evenly. Link to comment Share on other sites More sharing options...
Mercy me Posted March 16, 2012 Share Posted March 16, 2012 [quote name='CherieMadame' timestamp='1304425804' post='2236293'] I voted cast iron, but you can't use them on those new glass-top stoves, so if you're ever planning on getting one of those stoves in the future or moving into a house that does, you'll have to ditch all your cast iron. It IS heavy (if you don't have upper arm strength, you'll get it gradually by using it!), but I love it. I remember being told as a girl that you actually get the elemental iron from the pan into your food, so you get a little bit of iron with whatever you cook in it. I think that notion has been debunked as of late, but I still feel like I'm getting "extra iron" in my diet whenever I use it. [img]http://www.phatmass.com/phorum/public/style_emoticons/default/smile.gif[/img] [/quote] I heard that but the directions for my new glass top stove actually listed it as recommended. I was relieved because I thought that I would have to ditch the cast iron. It has been a year on the new stove and no scratches. I am careful placing it down on the burner. Cast iron properly seasoned is naturally a bit non-stick. Season it occasionally and it is beyond great. I heard about the iron from pan adding to the food, too. Don't know if it is true but no one in the last 4 generations of my family has been anemic. For pots, I have stainless copperclad Revereware pots. The cooper was a challenge to keep clean and I admit that I don't keep the copper bottoms polished anymore. Nothing is better at conducting heat than copper. Congratulations and best wishes on your upcoming marriage. Link to comment Share on other sites More sharing options...
i<3LSOP Posted March 16, 2012 Share Posted March 16, 2012 Do not go with non-stick... if you scrape a fork against it accidentally it leaves a mark... and it gets ruined easily. It does work well though if you don't want to have to scrape out the stuff sticking on the bottom... but it is not worth it. Might as well build your elbow grease with scrubbing at the pots and pans. I'd say stainless steel! I'm young, but I cook and bake a lot. Friday night supper is on me and I have tried a few different types... but I find it works best! I'll admit I voted for "Give up and eat McDonalds every night"... Link to comment Share on other sites More sharing options...
IcePrincessKRS Posted March 16, 2012 Share Posted March 16, 2012 This is an old thread and Maggie is married now. I'm willing to bet she already got her pots and pans. Link to comment Share on other sites More sharing options...
i<3LSOP Posted March 16, 2012 Share Posted March 16, 2012 [quote name='IcePrincessKRS' timestamp='1331905914' post='2401771'] This is an old thread and Maggie is married now. I'm willing to bet she already got her pots and pans. [/quote] I was wondering why in the world she had it since I know she is married... wow I'm such an idiot! Link to comment Share on other sites More sharing options...
IcePrincessKRS Posted March 16, 2012 Share Posted March 16, 2012 There have been a few really old posts bumped lately. Sometimes I have to do a double take, too, before I realize a thread is a year or five old. lol Link to comment Share on other sites More sharing options...
AnneLine Posted March 16, 2012 Share Posted March 16, 2012 Most of the time I HATE bumped up posts, especially when they contain dead links... but sometimes it is good to be reminded tha twe all live in the Eternal Now of God's love... We'll have to remember to pray for Maggie and her husband! Link to comment Share on other sites More sharing options...
i<3LSOP Posted March 16, 2012 Share Posted March 16, 2012 [quote name='AnneLine' timestamp='1331919722' post='2401877'] Most of the time I HATE bumped up posts, especially when they contain dead links... but sometimes it is good to be reminded tha twe all live in the Eternal Now of God's love... We'll have to remember to pray for Maggie and her husband! [/quote] Oh my goodness I love how you turn every thing positive! Link to comment Share on other sites More sharing options...
AnneLine Posted March 16, 2012 Share Posted March 16, 2012 Not always... ask my husband.... Link to comment Share on other sites More sharing options...
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