What type of cookware do you use?

[Cholo]

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?

 

[hittman]

Swiss Diamond

 

[RC44Mag]

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.

 

[eveled]

I prefer to use cast iron for frying.

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

 

[Robb Barnes]

All-clad here other than cast iron Dutch oven.

 

[Mobuck]

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. ;)

 

[rugeraficiando]

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

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.

 

[arfmel]

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.

 

[sfhogman]

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

 

[Papalote]

Mostly cast iron.

 

[BearBiologist]

Cephalon or Lodge.

 

[noahmercy]

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.

 

[GunnyGene]

Microwave.

 

[Fox Mike]

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

 

[Tensaw]

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

 

[Bob Wright]

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

 

[eveled]

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

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

 

[daveag.]

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. ;)

When were you in my kitchen?

 

[WAYNO]

T-Fal

As so many others, I used teflon coated pans for many years. They have all been temporary in performance, and disposable by design.

Over the last couple years, I've used T-Fal frying pans. I do not know what the coating is, but this coating has been very durable, and very non-stick. There's still a down side. These fry pans have warped, in spite of my best efforts to not over heat them.

And as far as cooking pans, we still use our 40+ year old Duncan Hines stainless steel pans my Mom bought us years ago. I like them, and my Mom said they were the best, but often I have to steel wool them for cleaning. Food easily burns in them.




.

 

[turd]

Years ago my wife decided LeCrouset was the way to go. We've had some of the pots for more than 20 years and are still going strong, although the handle does twist on the one. We do have a Lodge frying pan and a Lodge Dutch oven as well.

A fairly substantial investment, but over time has aged quite well.

 

[gnappi]

Anything except Teflon

 

[Kevin]

I’ve seen some pretty good reviews explaining how terrible the Hex Clad is.

We have a small Viking 2 qt. Sauce pan. And another nameless sauce pan made in France. It’s heavy.

I really like carbon steel. And have a large Aus-Ion brand carbon steel pan.

I also like the Le Crueset brand mentioned above. It’s enamel coated cast iron, so it works well for acidic foods that regular cast iron can’t cook as well.

Then A large Le Crueset (spelling) Dutch oven. They are expensive but guaranteed for life. And yes they replaced it for me once.

I have a dedicated Teflon pan for eggs. Since it only cooks eggs it lasts for a very long time.

For teflon I like the Green Scan Pan brand.

 

[Sugar River]

All-Clad for most things.
Enameled cast iron, Staub or Le Creuset, for braising/stewing.
Cast iron skillets for now and then

All but the cast iron are pricey, but I got them at half price since I used to own a cooking equipment store.

 

[WendyZXZ]

A bubbling cauldron works for me especially when I break out things like eye of newt while looking at my husband and thinking this potion will really fix Derwood! :)

Mainly here the cookware is cast iron and mostly stuff handed down a generation or two.

 

[Johnnu2]

BurgerKing or Wendy's
For very special occasions, Red Lobster...!!!
J.

 

[Cholo]

I had a lot to look up with your recommendations!

I was swaying slightly for the HexClad but had my doubts. No one mentioned that brand. I think a lot is hype with Gordon Ramsey hawking their product.

Today I took my daughter and two youngest grandkids to Cracker Barrel. She uses Lodge cast iron and said CB carried it. Before we left I looked at the Lodge brand Made in USA. She gets a 35% discount on anything sold so an 8", 10.25", and a 12" comes out way less than what's on Amazon with her discount; $61 for all three with tax.

If I decide I don't care for it, I have a whole family close by who do.

Thanks! (y)

 

[krw]

Homemade bisquits and Cornbread in a 100yr old plus cast iron skillet. Have to be careful or cornbread will literally jump out it!! Everthing else in some kind of coated skillets

 

[Sacramento Johnson]

Get the lids that go with those skillets; they are very handy and make the skillets even more versatile.

 

[contender]

Being raised in a restaurant,, we used some cast iron, and good quality stainless. I can't recall the brand from back then. But nowadays,, we use some cast iron, and a tri-ply Calphaon stainless that was recommended to us by a restaurant owning friend. They have been quite good.
But for acidic foods,, we use some glassware types. Easier to maintain.

 

[montana outfitters]

GRISWOLD ONLY !!!!!!!!!!!!!!!!!!!