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Cast iron. Don't waste your money on the other garbage with their false claims
Have you tried twirling and tilting a crepe pan made of cast iron? My wrist would snap. I would think there are instances when a lightweight pan is necessary - one pan does not do every job in the kitchen.
I'm curious about the OXO good grips one mentioned upthread.
Has anyone bought an All Clad pan and not liked it? I think it's the only big name brand that is still made in USA. Everything else, it seems, is made in China.
Last edited by DontH8Me; 10-15-2017 at 05:02 PM..
Reason: Mixed up Anolon with All Clad
Status:
"Mistress of finance and foods."
(set 24 days ago)
Location: Coastal Georgia
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Quote:
Originally Posted by StrkAliteN
I am in the camp of just replacing your cookware set every 3-4 years
Very easy over the holidays with all the onsales and discounts to find a nice cheap cookware set with skillets pots pans lids and everything for $80-100 for the set.
They are very non stick as new and work perfect for a few years for me.
That means your investment is less than $300 over a 10yr run for 3 perfect brand new sets that function flawlessly and remain new non stick.
I’m in agreement. Buy a Teflon pan for under $40. Use it for a few years, then pitch it and buy another.
copperchef has a new type of ceramic coating with a lifetime guarantee. It does not allow for leaching of copper.
Lifetime guarantee. Beat that.
(lifetime guarantee not for the entire pot but the coating; take care of pan then you have a lifetime pan. No replacement necessary.)
this is not teflon.
if you haven't used copperchef, don't trash it.
Quote=katie45;49829027]teflon coated cookware has been questioned as far as being safe. And now with copper cookware becoming popular the same questions are being asked and the jury is still out by some.
Is it safe to cook with copper?
the metal is easily dissolved by some foods and large amounts can cause nausea, vomiting and diarrhea. According to the food and drug administration, acidic foods cause copper on unprotected cookware to dissolve into foods. If you use unprotected copper-lined pots and pans, research the acidity of certain foods.
Wow! No one is "trashing" the cookware, just being cautious. Nothing to get upset about. If I want to use a newer type of cookware I want to know as much about it as possible, and appreciate input.
well seasoned cast iron doesn't normally stick unless someone is cooking improperly.
Typically, heating up the pan until it's hot and not putting anything in it until the oil has heat up until smoking/nearly smoking and there should be minimal sticking.
non stick is usually a crutch for the inexperienced cooks.
I use these too. They are really great, a little heavy, but I love them. You’re right, as long as the pans are hot they don’t stick.
I bought a Tramontina 12" non-stick fry pan in 2006 for $18 with a 10 year warranty. I've used it just about every day and it's still going strong. Walmart has that brand cookware at reasonable prices.
I have had my Calphalon non stick cookware 6 years and it's great but pricy.
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