stainless steel vs non stick (Pineapple Upside Down Cake, cake, tomato, mild) - Food and Drink -cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - Page 2 - City-Data Forum

kshe95girl · 10-11-2009, 12:19 AM

I use nothing but cast iron, you couldnt pay me to use stainless or non-stick.

TKramar · 10-11-2009, 12:23 AM

Quote:

Originally Posted by TKramar

Brands of which? A typical brand for nonstick cookware is Wearever. I don't know many brands. I suppose I cook get a cast iron pot, but for stir-fries, I like nonstick better.

Must have had "cook" stuck in my head: The last sentence should have been "I suppose I could get a cast iron pot..."

Sgoldie · 10-11-2009, 12:28 AM

Calphalon - I wouldn't use anything less.

Grannysroost · 10-11-2009, 12:31 AM

My stainless is Wearever, and are heavy which can make a difference in how they perform...I think the lighter weight pans would be hard to work with...

CamaroGuy · 10-11-2009, 01:31 AM

Quote:

Originally Posted by kshe95girl

I use nothing but cast iron, you couldnt pay me to use stainless or non-stick.

Lodge cast iron or Wagner?:-)

kshe95girl · 10-11-2009, 01:34 AM

Quote:

Originally Posted by CamaroGuy

Lodge cast iron or Wagner?:-)

Lol, Lodge, of course!

CamaroGuy · 10-11-2009, 02:17 AM

Quote:

Originally Posted by kshe95girl

Lol, Lodge, of course!

I believe Lodge iron wares are made here in the US too.:-)

texdav · 10-11-2009, 02:35 AM

Quote:

Originally Posted by Sgoldie

Calphalon - I wouldn't use anything less.

I have quesinart stanless and calphaon and have to say the caphalon is better over all.There are things that styinless just doesn't cook well even if high qaulity.It requires more oil; to not stick even tha n cast iron.

Newdaawn · 10-11-2009, 09:38 AM

When your "non-stick" wears off - guess where it goes? Into your food. I don't want to eat teflon. I have always used stainless. Have had my copper clad Revere Ware for decades and love it.

nuala · 10-11-2009, 11:13 AM

Quote:

Originally Posted by Newdaawn

When your "non-stick" wears off - guess where it goes? Into your food. I don't want to eat teflon. I have always used stainless. Have had my copper clad Revere Ware for decades and love it.

Lol when my very expensive Caphalon pot and frying pan started getting scratches (easily) I was wondering where those caphalon particles were going?

I also have a copper-bottomed set, but just some local superstore-generic name.