What is the best/safest cookware for everyday use?

Question

Also affordably priced.

Answer 1

i love cast iron it can go from stove to oven and it even gives you iron in your food. Stainless is good too.

Answer 2

I agree with Mangy about the cast iron--very versatile and you really can't damage it (no flaking off of non-stick coating, etc.) The only drawback is that they aren't diswasher safe. You really shouldn't even use soap in them. Let it cool completely, rinse well, then scrub with a damp sponge. You certainly can scrub them with soap or put them in the dishwasher, but then you lose the seasoning and your pan will be shot. I've been using my grandmother's cast iron skillet (it was actually HER mom's, so the thing must be nearly 75 years old) since I was in my early 20s, have been taking care of it like I told you, and haven't had any problems with food-borne illness, etc.

My everyday cookware is aluminum, NOT non-stick (aluminum interior), and has a copper disk on the bottom. It's very durable, dishwasher safe, don't have to worry about teflon flaking off or using special utensils for fear of scratching it, and best of all--you can scrub it with a brillo pad if food sticks!

My suggestion to you is to go to Wal Mart or Target (or somewhere comparable) and check out their cookware. Look at the displays and compare pots. Find the cheapest sauce pot you can then lift it up and weigh it in your hand. It'll be very light weight and almost flimsy. You want good, HEAVY cookware (not including the lid). Target has a brand that's really quite good, called Bialetti. You can get a 10 piece set (includes the lids) for about $75--less than that if it's onsale. Reasonably priced, very durable, and works well.

Regardless of what you end up buying, do not EVER EVER EVER take a pan or pot off a hot burner and submerge it in water to cool it down. This will ruin a skillet faster than anything. Maybe not immediately, but over time it'll warp the bottoms and you'll have a wobbly pot that won't sit straight ona burner.

You take care of your cookware and it'll take care of you. :)

Answer 3

Looks like we have a consensus here. Cast iron cookware -- the simple style, not the newfangled fancy colored ones -- is quite reasonably priced. If you take good care of it (season it properly, etc) it will outlast you, honestly. You will rarely find it in thrift stores, however, because people tend to keep it. Cast aluminum is almost as good, but may not last quite as long. It's usually pricier, too.

Answer 4

I like cast aluminum, the big name here is Magnalite but it is really pricey. My mom got a set on Ebay and I got it when she died. I have a Magnalite dutch oven with no plastic handles and a nice lid and I use it for EVERYTHING. You can cook in the oven, on the stove. You can deep fry, cook pasta or rice, make a soup, prepare a slow roast, steam veggies, bake a cake, make a big pot of spaghetti sauce or a one-pot meal...I love that thing. You can probably even cook on a fire with it.

Pricewise, cast aluminum is every bit as good used as it is brand new. You can even take an abused piece and make it good as new. So that makes it easier to get your hands on.

Cast aluminum is every bit as sturdy as cast iron with none of the high maintenance issues, plus it isn't heavy. If you heat it before adding the food it won't stick, but even if you burn something in it, cleanup is a breeze. You don't have to season it or oil it, just wash well and dry or invert in a dishrack. I don't have a dishwasher so I don't know about that.

Another thing I like to use is Pyrex and Corningware. These are baking dishes, but Pyrex also has great mixing bowls and cups, etc as well as saucepans and skillets. The bakeware is so much easier to deal with than metal.

Glass is so much better than plastic for anything in the microwave. It is heavy and breakable but the flavors don't seep in, they don't stain, and they are easy to get clean. Plus most glass items go from fridge to freezer to mic, can be used for serving or food prep so it is really nice double duty stuff.

Another good alternative for metal bakeware is ceramic, or a pizza stone. For breads, cookies, pizza.

Answer 5

I'm a huge fan of cast iron. When you get it seasoned, it's virtually non-stick. It cooks quickly and evenly. It doesn't warp. It can go from stovetop to grill to oven to campfire without a problem. It's pretty inexpensive, and widely available. Cast iron comes in a variety of sizes and styles from skillets, pans, and dutch ovens to pone pans, and everything in between. (not recommended for glass top stoves - it can scratch the heck out of them)

Answer 6

Crock pots. I have a plethera crock pot recipes if you want any.