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Post by Kathy on Jan 22, 2006 18:22:32 GMT -5
I love cast iron but for day to day cooking all of my cookware is Stainless Steel. What is in your cabinet or on your stove right now?  |
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Post by dlangland on Jan 22, 2006 18:43:17 GMT -5
I love cast iron but for day to day cooking all of my cookware is Stainless Steel. What is in your cabinet or on your stove right now? Two Revereware copper-bottom saucepans, a couple-badly stained stainless steel frying pans, a couple huge soup pots I got from my grandma, stained baking sheets and bread pans, a few glass baking pans and covered casserole dishes, and an old electric fry pan I use when it's too hot to start the oven in the summer...I always imagine I could cook marvelous things if I had just had decent pans, but they work. That's all that matters. Deb  |
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Post by auntieemu on Jan 22, 2006 19:01:52 GMT -5
I love it too, but I have a flat top range so I can't use anything that will scratch it. I use Revereware for most everything.
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Post by starfire on Jan 22, 2006 22:58:51 GMT -5
I like cast iron also. Put I use my other more.
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Post by Deleted on Jan 23, 2006 20:30:10 GMT -5
Cast iron, some of it is enameled cast iron, and the rest is stainless steel. I also have a few stone pieces that I really love.
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Post by Deleted on Jan 24, 2006 11:04:18 GMT -5
I'm trying really hard to replace the few nonstick pieces I have left. All the articles I'm reading about nonstick being a health hazard is scaring me.
I do have a cast iron frying pan and griddle that I love. Cornbread just isn't cornbread without a cast iron frying pan.
/VM
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Post by rogue on Jan 24, 2006 12:13:42 GMT -5
this is truth I think I have at least two or three of everything listed but mostly use stainless steel. I admit I do use nonstick to fry potatoes and eggs. For some reason I make a disaster of them when I attempt to fry them in anything else lol. |
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Post by dlangland on Jan 24, 2006 13:11:15 GMT -5
I have always wanted to get a cast-iron fry pan, but what from what I have read elsewhere, a person is supposed to season it just so, clean it just so, or is it all that difficult? Deb  |
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Post by Kathy on Jan 24, 2006 13:26:38 GMT -5
Deb, the initial seasoning is a bit of a hassle but once it's done correctly; it's pretty much a stick free pan. Most people just wipe them out after using but I always washed mine and dried them immediately. I never had a problem with sticking but I may have just been lucky. |
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Post by Deleted on Jan 24, 2006 15:25:29 GMT -5
Deb some of my best cast iron frying pans have come from auctions. Generally they are already seasoned. Generally I'm looking for Griswold pans, they have a big cross on the back and Griswold there too. Figure you should pay about $20 for a #10 pan at an auction or antique store.
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Post by Kathy on Jan 24, 2006 16:45:26 GMT -5
Deb some of my best cast iron frying pans have come from auctions. Generally they are already seasoned. Generally I'm looking for Griswold pans, they have a big cross on the back and Griswold there too. Figure you should pay about $20 for a #10 pan at an auction or antique store. I just ran a search on Ebay-there's a lot of cast iron cookware. Some carried the Griswold brand as well as a lot of Lodge brand pieces. I'm not sure if the bids/prices would end up being any cheaper though considering the weight and cost of shipping.  |
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Post by dlangland on Jan 24, 2006 19:39:11 GMT -5
Oh, I see cast-iron, and nice quality all the time at yard sales, auctions, and even saw a really big fry pan at a thrift store just awhile back for only $10. I almost grabbed, but I hestitated and put it back. This is good information to know. I was just scared I wouldn't know how to take care of it. If nothing else, I thought it might make a good weapon to club strangers trying to enter my home in the middle of the night if I ever had that need...I could barely lift this, it was so very heavy. It was huge. Deb |
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Post by Kathy on Jan 24, 2006 19:46:34 GMT -5
If nothing else, I thought it might make a good weapon to club strangers trying to enter my home in the middle of the night if I ever had that need...I could barely lift this, it was so very heavy. It was huge. Deb That's how Grandma kept Grandpa in line!!  |
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Post by Deleted on Feb 13, 2006 22:50:14 GMT -5
I have always wanted to get a cast-iron fry pan, but what from what I have read elsewhere, a person is supposed to season it just so, clean it just so, or is it all that difficult? Deb The question was far too broad, but on cast iron, it is easy to take care of, and my favorite for cooking. Wash it, season it, clean it in hot water-no detergent, dry it promptly, wipe it with vegetable oil. Any new cooking stuff opens up new dining delights. |
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Post by dlangland on Feb 14, 2006 18:38:00 GMT -5
I have always wanted to get a cast-iron fry pan, but what from what I have read elsewhere, a person is supposed to season it just so, clean it just so, or is it all that difficult? Deb The question was far too broad, but on cast iron, it is easy to take care of, and my favorite for cooking. Wash it, season it, clean it in hot water-no detergent, dry it promptly, wipe it with vegetable oil. Any new cooking stuff opens up new dining delights. Sweet, FR...I so desire and need to experience a "Dining Delight". Thank you, sir. Deb |
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Post by momo on Feb 14, 2006 20:26:25 GMT -5
I use stainless steel about 60%
Cast iron about 30%
Teflon about 10% (for omelettes mainly)
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Post by juju on Feb 20, 2006 14:22:36 GMT -5
I use a little bit of everything. My absolute favorite is what my mom had that she passed on over to me, when she bought all new. I know some of you have had to seen this stuff in yard sales or auctions. It's from Belgium called De?coware ( couldn't read that one letter, but heck this stuff is over 50 years old ) or I have close to the same thing but it's called Griswold made in Erie, PA. It comes in yellow or orange. It's cast iron with enamel on the outside. Heavy stuff. Than I like my cast iron. I also have the non stick pans for egg's. And I use glass backware. I also have Clay cookware, which I really like. Wish I had more of that stuff. Just a pain soaking it for 15 minutes before I use it. And some one gave me a Longaberger Pottery baking dish ( another heavy weight for lifting ) and I really like it. I also have some Stainless Steel pots & pans. My husband likes the stainless or cast iron ( mostly for camping he likes to use that ) or the non stick, he hates the pots and pans that I use from mom. Hes mostly stainless steel person. So I'm pretty eclectic on my pots and pans. |
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