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I got rid of all my nonstick cookware! - Page 2

post #21 of 39
Good for you!

DP finally tossed out my warped teflon pan a few months ago ( ), and I was pleasantly surprised how much I love cast iron. Sure, my pan is *heavy* but it pretty much has a desingnated place on the stove (I do remove to wash it with soap and hot water after use though, but that's it).

The bad news is my parents just moved close to us (the next building over, in fact) and my mom said her entire cooking set is teflon coated (we haven't seen it because her stuff isn't here yet). She just bought the set too, so it seems impossible to me at this point to try to convince her of switching! Perhaps if I showed her the documentation, she'll understand and change for the sake of my kids (oh, and she's planning on having a daycare too!). She's had a mestectomy from cancer, so I hope she "gets" how important this is.
post #22 of 39
Is the hard-annonidized (sp?) really okay? I try to avoid aluminum(sp again! it's late!) I know that it is Al, does anyone have any info? We cook almost exclusively in cast iron or stainless steel, but more cast iron than anything! I love it! I do use a little bit of soap usually but I also season it every time, it's still a pain for delicate egg stuff, but I really don't like the idea of teflon! If anyone has info on hard-annondized being okay let me know!
post #23 of 39
Quote:
Originally Posted by sabrinat View Post
I love le creuset. Cast iron enamel ware. It's very spendy, but if you get a few pieces every year you eventually have a set.
I LOVE my Le Creuset. The only problem is that my Le Creuset omelet pan has...TEFLON. : Other than that, it is the best stuff to cook with I have ever had.
post #24 of 39
Thread Starter 
Quote:
Originally Posted by Siana View Post
Sure, my pan is *heavy* but it pretty much has a desingnated place on the stove (I do remove to wash it with soap and hot water after use though, but that's it).
Mine too. But my mom also kept her teflon skillet on the stove. It often got neglected to be washed, so the first step in cooking was usually to clean the skillet but then you could leave it out when you were done.

I never use soap on mine though, just cold water and a wipe with a nylon scrubbie, dry by heating on the stove. I really never need to do anything else anymore! Yay for cast iron!
post #25 of 39
rosie29, if you are going to buy stainless, get a few real good quality pieces--I would make sure they have some heft to them, and have thick bottom layer. Otherwise all your food will burn or you have to keep constantly stirring stuff. I just got some Emerilware (All Clad) and I love it!

I do still have a scan pan omlet pan--for some reason I can't cook eggs in my stainless unless I use 1/2 a stick of butter or gallons of oil--bleh. Scan pan has a lifetime warranty, and if it gets scratched you just send it back and they send you a new pan. I am still trying to figure out how to live without the thing, I think I will get a cast iron pan someday--
post #26 of 39
ikea just starting carrying some cast iron skillets and i swear they are madde by le creuset asthey are exactly the same as the flame colored ones even down to the made in france stamp.
i'm hoping they'll bring out a nice dutch oven for 2007
post #27 of 39
Quote:
Originally Posted by minimunklemama View Post
ikea just starting carrying some cast iron skillets and i swear they are madde by le creuset asthey are exactly the same as the flame colored ones even down to the made in france stamp.
i'm hoping they'll bring out a nice dutch oven for 2007
My grandfather sent us Christmas money. I am SO there!
post #28 of 39
Quote:
Originally Posted by pbandj View Post
rosie29, if you are going to buy stainless, get a few real good quality pieces--I would make sure they have some heft to them, and have thick bottom layer. Otherwise all your food will burn or you have to keep constantly stirring stuff. I just got some Emerilware (All Clad) and I love it!

I do still have a scan pan omlet pan--for some reason I can't cook eggs in my stainless unless I use 1/2 a stick of butter or gallons of oil--bleh. Scan pan has a lifetime warranty, and if it gets scratched you just send it back and they send you a new pan. I am still trying to figure out how to live without the thing, I think I will get a cast iron pan someday--
Thanks, pbandj (cute username!); that's good to know that you like Emerilware as I was just about to buy their 12" frying pan. However, I had hoped to use it for scrambled eggs as we have that a lot here. My sister told me she just sprays it with nonstick spray (Pam) and it works OK, but I'm not sure if she was talking about eggs.
post #29 of 39
rosie29, let me know if you like cooking eggs with the nonstick spray--I might have to go and get some if that makes them slide out of the pan. I have a terrible habit of inhaling the vapors of the spray by accident so I don't have any in my kitchen, LOL.
Liane
post #30 of 39
That's funny. IKWYM though. Yep, I'll let you know. I just bought the pan last night, as a family Xmas gift. I wonder if one of those olive oil misters might work better for you!
post #31 of 39
Lat year I bought ONE Le Creuset skillet, the 10" one I think, it was about $80, but in that entire year of use there hasn't beenone thing wrong w/ it! I use it every morning to fry eggs in, and they never stick! It is also enameled so I can use it on my glass top stove. IMO, it was worth the money! I got rid of *almost* all my non-stick stuff. I still need to replace my muffin tins, and I need to get rid of my griddle thingy. I heard that in February Pampered CHef stoneware was going to be 20% off, so I am planning to do an e-show at that time to get some new stoneware!
post #32 of 39
Thread Starter 
Quote:
Originally Posted by pbandj View Post
rosie29, let me know if you like cooking eggs with the nonstick spray--I might have to go and get some if that makes them slide out of the pan. I have a terrible habit of inhaling the vapors of the spray by accident so I don't have any in my kitchen, LOL.
Liane
I quit using Pam spray because it always burned. Yes, the oil. If I sprayed my muffin tins the oil would burn and make the bottom of the muffins all burnt tasting. I can use coconut oil and it works a thousand times better - except for having to smear it on by hand. I inhaled it too. It's also a "bad" oil so I threw mine out (though I can't recall which kind it was, probably corn oil)
post #33 of 39
Quote:
Originally Posted by pbandj View Post
rosie29, let me know if you like cooking eggs with the nonstick spray--I might have to go and get some if that makes them slide out of the pan. I have a terrible habit of inhaling the vapors of the spray by accident so I don't have any in my kitchen, LOL.
Liane
Liane,
Well, I tried cooking eggs in it this morning, and the Pam spray didn't seem to do a bit of good. However, I scraped the eggs off with a scraper similar to these and it cleaned up without too much trouble.

Nice pan though! DH was happy with it (Christmas gift), and I'm glad to throw away the old Teflon pan.
post #34 of 39
Oh neat! They are so cute too. I'll have to get those when I order the Christmas book that I hinted at but did not receive, LOL.
Liane
post #35 of 39
I love the Emeril All-Clad. I bought the whole set about a year ago and they are fantastic. My daughter cooks eggs in them every morning. About two Tbsp of butter, melt and stir around, then crack in the eggs, then mix up! She can even get down the plate now and put the eggs out of the pan. I wash it for her - put hot water in right away and scrub for a couple of minutes with a nylon scrubby (gently) then put in the dishwasher. It looks brand new still.

Did I mention my daughter just turned three?
post #36 of 39
Quote:
Originally Posted by BurgundyElephant View Post
Did I mention my daughter just turned three?
Three! Wow- what a big girl! Aren't you worried about her burning herself?
post #37 of 39
No - she knows it hot and doesn't touch. We have a flat top range so you can feel the heat radiating out and you'd have to reach underneath to burn yourself. I'm only a foot or so away, making espresso. She's been doing this for at least six months. :
post #38 of 39
I have a non-stick omlette pan (small). It's SO nice to be able to cook eggs (at low heat) and then just slide them onto the plate! The rest of my cookware is just plain Farberware stainless steel, but I'm going to keep this pan for eggs, which I eat a lot of.

I can't cook eggs in stainless steel either! Regardless of how much butter I use, I always end up scraping the eggs onto the plate.
post #39 of 39
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