stainless steel vs non stick (grilling, chef, stove, cheap)

[tcrackly]

I use cast iron and stainless steel. I avoid non-stick like the plague! Even the most high end non-stick surface material breaks down over time and abrasion and guess where it goes? I can't eliminate the toxins in my environment for myself, friends, and family, but I can at least limit it.

[TKramar]

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.

So you're eating copper instead? I believe acidic foods--like tomato sauce-- affect all types of metals.

[Matt2225]

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.

I have a set of Kitchen Craft stainless, excellent pots and pans. No sticking, no fuss. All I do in cooking is follow the user instructions on how to use them and care/clean them.

[Goodpasture]

Originally Posted by kshe95girl

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

cast iron, prepared properly is the original non-stick.......I agree 110% with kshe.........

[arctichomesteader]

Originally Posted by TKramar

So you're eating copper instead? I believe acidic foods--like tomato sauce-- affect all types of metals.

Copper is mildly toxic but not nearly as poisonous as teflon.

[TampaKaren]

Yes, I use all different types of cookware. My everyday sauce pans are Revere Ware (the USA version). IMO, a non-stick skillet is a must for omelettes and crepes! They're cheap. If you notice the surface is beginning to get rough, toss it and buy another. I cook dry beans in a cast iron pot and this weekend, I made a pineapple upside down cake in a 10-inch cast iron skillet. My only complaint is they're so heavy! The cast iron was passed to me from my grandma. I just checked a couple of skillets and they're made in the USA, too.

[Newdaawn]

Tkramara - the copper is an 'overlay' over the stainless on Revere ware on the bottom. Food does not come in contact with the copper

[LocoAZnative]

Cast Iron is the way to go. I feel in Love with Lodge and have replaced all my cookware with lodge. I only kept one staineless steal pot to boil water. Lodge is affordable and made in the US plus with proper care it's non stick.

[TKramar]

I've eaten out of scratched up teflon pans for years with no problems.

[tcrackly]

Originally Posted by TKramar

So you're eating copper instead? I believe acidic foods--like tomato sauce-- affect all types of metals.

The copper is on the bottom, outside. I've had some for years. Julia Child and other chefs used to swear by the copper bowl for whipping cream.