Cookware....what kind do you use?

Question

I use Corning Visions, glass kettles and frying pans, and it seems to me that most people don't like them. I see them at Garage sales alot, and I buy them....They break easily; so maybe that's why they are at Garage sales?.
So...what else is good to use? Stainless steel?
Not Aluminum, I'm sure. What about those teflon coated pans? Are they safe?

Answer 1

i use stainless stell or castiron,cast iron are hard to season but are great

Answer 2

Glass cookware, especially bakeware gets too hot. That is the main reason I won't own any ever. I cook professionally and I use non-stick anodized aluminum cookware such as Scan Pan, Calphalon or Anaphalon. These are the highest quality pans you can buy and are the choice of myself and every other professional I know. They use less heat and cook more evenly than any other material. Make sure to purchase the ones with the stainless steel handles and they can go from the stove top to the oven. You must use only wooden or plastic ustensiles...no metal, ever. Clean them with the plastic scrubbies that look like choreboys. Do not use a 3M pad on them. Take proper care of them and they will last you several years. Mine are going on 7 years now.

Cast iron is nice, but will react and discolor certain foods and generally require you to use more oil or grease than is necessary for quality nonstick cookware. However, nothing is better for blackening a redfish or a steak then a nice thick cast iron pan.

The cheapo thin aluminum non-stick pans which are like $10 are not safe to use. They are too thin, they overheat the nonstick coating which causes it to leach chemicals into the food. They also scratch easily and are just junk.

Answer 3

I had visions and found they did not cook well because glass is an inadequate conductor of heat. I still use the in the microwave.

I now use the Calphalon hard anodized for most things. I use a silverstone omelet pan. Teflon and the like are safe so long as you do not overheat them. I have one cast iron pan for searing.

In the end, anything that is well constructed is worth using for the right purpose. Set's are nice, but piece by piece is my preference.

Answer 4

I have a very mixed set - different pans for different purposes.

Le Creuset (enamel cast iron) dutch oven - great for savory stews, casseroles, and stove-to-oven dishes

Non-stick frying pan (Calphalon) - for cooking eggs

Lodge (raw cast iron) skillet - the best thing for browning meat

Stainless steel - for everything else: sauce pans, stock pot, etc.

If you're in the market for new cookware, and don't need everything to match, I would highly recommend buying loss-leader pieces. Each line (Calphalon, etc.) typically offers one of their pans at a deep discount price so they can get you hooked on their line, and want to buy more. If you collect these pieces, you can assemble a great set without paying an arm & a leg.

Answer 5

I've used a Farberware 2 1/2 quart cookpot for more than ten years, and it's still going strong. Has a non-stick coating that fortunately hasn't worn out even after many years of use. I use this for heating soups, chili, oatmeal, leftovers, general heating.

I also use those big blue oval-shaped enamel-coated metal roasting pans, for roasting meats and vegetables in the oven.

In summer I use a Smokey Joe barbeque for steaks and chicken and ribs. Works like a champ.

I use an electric crock-pot/slow cooker for stews, pot roasts, applesauce, etc., which is indestructible!

I have a bunch of enamel-coated cast iron pots (Le Creuset, actually...) but oddly enough, I use them mainly for storing things (like homemade applesauce, goulash and stews, etc.) in the refrigerator. The really big one I use for making my own soups.

I use a "pizza brick" (one of those thin slabs of stone-like material) to bake pizzas with. I make my own pizzas using Boboli bread. Not really original, but hey, at least mine are quite edible! LOL

That's about all my cookware in a nutshell. Hope this helps!

Good night, and good luck. Col. Kurtz

Answer 6

I use stainless steel, copper bottom. There is a lot of information about the Teflon pans on the web, if you want to check it out.

Answer 7

I do most of my stove top cooking in teflon coated pans and I have no complains. If the manufacturer's instructions regarding the cleaning are followed the coating lasts well too. i use pyrex and corning ware baking and microvaving utensiles.
Aluminium I use only to boil water in only.

Answer 8

Caphalon! It's a little expensive, but it cooks great! Heats evenly. very much worth the price! Not a fan of stainless, and if you dont take really good care of teflon it peels and you have to replace them too quickly!

Answer 9

you know something i cant stand corning vision they stick and they are only good to heat up water i had 3frying pan with teflon so i gave them away also lots of pot and littlel one i got rid of them they just dont work for me i like stainless steel they seem to last longer and cook better well thats my opinion i suggest talking to someone in the place where you are goin to buy your pots some one with knowlegde i suggest buy a small set well good luck

Answer 10

I have a mix. No set of any one brand. I have some stainless steel Wolfgang Puck, some nonstick Kitchen Aid, some LeCrueset... I'd suggest buying peices you like from whatever brands you like rather than sticking loyally to a whole set.

Answer 11

there is nothing better than cast iron. you can bake, fry and boil any food there is to cook. the only limit is to the size of pan/pot you have. i am talking anything from frying chicken to baking a pie and everything inbetween. I use them exclusively in both home and camp. cleanup is easy, wipe with paper towel, if there is any food sticking, a little salt does the trick.