A few people had some advice on different cookware for me in order to make rice that didn't burn. This thread from another tribe is in fun, but there may be a worthy discussion in the merits of different cookware:
tribes.tribe.net/d71b7e08-...4d04e71a48
tribes.tribe.net/d71b7e08-...4d04e71a48
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Re: Cookware and food
Mon, April 21, 2008 - 12:04 PMI researched before I went shopping, then lifted and played with a few different styles, including AllClad and cast iron. I liked the ergo and quality of Calphalon stainless best, there was no way my wrists would stand up to a cast iron pan. The prices were pretty steep.
I surfed Amazon, Ebay, and Overstock, and got about $800 worth of pots and pans for $541, replacing my 20-year old revereware. Actually, some of the revereware is now my candle kit.
I LOVE cooking with the Calphalon. Fabulous conductivity, dishwasher safe, yes, better tools make a difference. -
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Re: Cookware and food
Mon, April 21, 2008 - 12:16 PMI've been enjoying my T-Fals for several years. The non-stick surface is pretty good but, as you may expect, will begin to chip off after about 10 years. So my littlest skillet isn't so great for eggs anymore, but it rocks on grilled cheese sandwiches.
Our biggest issue with dishes is cleaning them right away. That never happens. These things will sit for days before the dishwasher is full enough to run. But they wash up every time anyway.
My best stories about my T-Fals are based on what I cook in them. Mac & Cheese and Christmas fudge are some of the worst things ever to try to wash out of pots and pans. Both clean wonderfully out of my T-Fals, if I let them cool all the way first. You can literally "break off" pieces of the fudge or cheese gunk once the pan is completely cooled.
I can't speak about even heating. My stovetop isn't level or even, so my cookware isn't being given a fighting chance in that respect. And, honestly, I was given a set as a Christmas present one year, and a couple years later I asked for some additional pieces. I think I have only ever purchased 2 individual pieces on my own. (But the wok is phenomenal, if a little small, and the large, deep skillet is fantastic for stovetop pot roast.) -
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Re: Cookware and food
Mon, April 21, 2008 - 1:45 PM"The non-stick surface...will begin to chip off after about 10 years."
This is when you need to replace your pans and throw them away! When the coating is gone your food is direct contact with the aluminum (icky, heavy metals, Alzheimer's, et cetera). If you have to cook with them for now, I would avoid cooking with acids (tomato, lemon, vinegar)
Also, technically speaking, it's not a teflon coating(because NOTHING sticks to it) . It's millions of tiny teflon beads embedded in a high-temp plastic coating. So, after years of wear, these can disappear, affecting the non-stickiness.
BTW, I love my T-Fal too! I have a deep skillet with a glass top that is just awesome to cook with - I wouldn't trade it for anything (except a new one)! -
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Re: Cookware and food
Mon, April 21, 2008 - 1:53 PMIt's really only in the top half of my medium saucepan that it's chipped away, and what I cook in it doesn't go up that high. My small skillet is because people continued to use metal spatulas and forks and knives in it no matter how many times I "asked" them to "please" not do that. -
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Re: Cookware and food
Mon, April 21, 2008 - 2:11 PMI don't get why they make metal spatulas (other than for woks or BBQ grills) since you're not supposed to use them for stainless steal, enamel, or teflon. Maybe for just cast iron?
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Re: Cookware and food
Mon, April 21, 2008 - 2:09 PMWhat I have: 1 large cast iron skillet, 1 crepe/griddle pan (big/wide/flat and non-stick) and 1 stainless steel set. Combine that with my pyrex baking set and I've got everything I need. -
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Re: Cookware and food
Mon, April 21, 2008 - 2:17 PMI use metal spatuals on my stainless steel, to turn eggs, cutlets, but usually wood. Metal is harder than teflon or enamel, it will erode them. I also use them on uncoated cookie sheets.
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Re: Cookware and food
Mon, April 21, 2008 - 3:50 PMI've been using my Calphalon now for 23+ years. They clean up wonderfully and easily. I also have several cast iron pans a a cast iron wok that I use all the time for those dishes where heat retention is critical. Most of the time I use my Calphalon, and clean it up "right away". If I don't they do clean up quickly usually and they can be put in the dishwasher and clean up well that way also.
And what can you say about cast iron except that retains and distributes heat well, can be used on the stove and in the oven, and while clean up can be a chore sometimes if you leave it to later and can add iron to your diet, the long term cost (since it lasts nearly forever) can hardly be beat. -
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Re: Cookware and food
Tue, April 22, 2008 - 8:27 AMI honestly don't understand how to start with cast iron. You're supposed to build up oils and whatever to make them non-stick, but either I don't have the patience or I just don't know how to do it. -
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Re: Cookware and food
Tue, April 22, 2008 - 8:53 AM>>I honestly don't understand how to start with cast iron. You're supposed to build up oils and whatever to make them non-stick, but either I don't have the patience or I just don't know how to do it.<<
Season it really well once and it's easy to keep up after that and so worth it (lasts a life time, once seasoned it cooks like a teflon dream). My only recommendation is to have a dedicated shelf for it so if you don't have room it could be tough for you to store (don't want oil dripping if you hang it). Here's a quick guide on how to season - it's easy, you just have to make sure you don't walk away and leave it unattended (great for a lazy afternoon) but you're not actively doing much. www.kitchenemporium.com/info/c...on.html
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