What type of cookware do you use?

I've just been using upper low/mid grade teflon frying pans, not the cheapie Walmart versions. They really need to be replaced. I've looked at HexClad, but in reading they use one of the forever chemicals they had said they didn't technically use. It still looks like good stuff.

I also looked at non stick All-Clad, but Amazon noted it was a high return item. I don't know anything about their upscale stainless frying pans.

My daughter only uses properly seasoned cast iron. That's an inexpensive way to go.

I don't eat out much so these would get a lot of use.

Recommendations?

Swiss Diamond

After years of mid-high priced teflon pans and replacing them every year or two we finally saw the light, Viking SS. Teflon has its place but quality SS is worth the price of admission.

I prefer to use cast iron for frying.

Porcelain coated cast iron or stainless steel for soups, stews and boiled dinners.

All-clad here other than cast iron Dutch oven.

I heat water for my tea or ramen noodles in whatever pan I find that doesn't have something already dead or something growing inside.

I have a mix, sauté/fry pans are Heritage Steel 316Ti series, I like them because they are virtually indestructible.
Also have some pots from All-Clad in the non stick HA1 series, I think you need to be "nice" to any nonstick material.
I sear lots of my food in a bit of olive oil and finish in the oven, both brands are oven safe but I prefer the SS
pans for that. SS takes a bit of a learning curve when cooking as for heat control and stuff sticking but even if you screw it up
you can aggressively clean it if needed. I could take it to work and bead blast it if needed!
The SS cookware we own I expect will easily outlive us, I look at non-stick as eventually needing replacement depending
on how anal you are using it. I'll admit to using steel utensils sometimes and the dishwasher about 50% of the time.
All the stuff advertised as dishwasher safe when you read their instructions suggest hand washing is better.
Be aware not all SS is alike 316 is more corrosion resistant than 304 and the 316 with Ti alloy added even more so.
The stuff lined with a layer Ti ( never researched the particular alloy )even more resistant to eventual pitting.
Summary...SS last forever like cast iron but a lot more sanitary and not shedding iron and carbon into your food.
non stick is someday disposable and may shed ?? coatings into your food....if you care.
I

eveled said:

I prefer to use cast iron for frying.

Porcelain coated cast iron or stainless steel for soups, stews and boiled dinners. View attachment 40780View attachment 40781View attachment 40782View attachment 40783View attachment 40784

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All Clad and cast iron here as well.
UPDATE
We are still using SS pots and pans Stamped AMWAY.
These are hand me downs that I acquired from my sister around 1978 or so.

I'm using my grandma's Revere Ware stainless. And plenty of butter if I fry an egg or whatever. I don't trust that nonstick crap.

Mobuck said:

I heat water for my tea or ramen noodles in whatever pan I find that doesn't have something already dead or something growing inside.

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Eh... just put some water in it, boil it for a while and call it soup of the day.

Cast iron and carbon steel skillets, SS soup pots, enameled cast iron Dutch ovens.

Mostly cast iron.

Cephalon or Lodge.

Quality cast iron or multi-layer SS. We use Health Craft, with stainless surrounding aluminum and copper. It is considered "waterless/greaseless" and heat transmits so evenly you can stack the nesting pans and cook three high on the same burner.

Microwave.

Cast iron skillets and whatever steel saucepan I can find for whatever I am doing. I don't buy "names", I buy utilitarian.

I like Caraway. A little pricey but excellent quality. Outside cooking is cast iron (Lodge Logic).

Most of the newer stuff I bought from Kroger, older stuff I have no idea.

One hint: I bought some of this rubberized cushioning, sold for lining metal tool boxes, and fit inside my pans. So when I stack them, there is no metal in contact with the Teflon surface.

And fo my cornbread, cast iron skillet!

Bob Wright

rugeraficiando said:

Nice chicken pose but only 1 nipple?
All Clad and cast iron here as well.

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That is the pop up thermometer. Deboned stuffed and trussed.

Mobuck said:

I heat water for my tea or ramen noodles in whatever pan I find that doesn't have something already dead or something growing inside.

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When were you in my kitchen?