can we talk cookware?

[RootBeerFloat]

I currently have a kitchen full of nonstick aluminum pans : I know how terrible they are, but I didn't when we got married, so we registered for them. After 7 years, they are wearing out on me already (which is annoying in a way since they're supposedly good pans) so I am trying to replace them.

The thing is, I've only ever cooked on nonstick aluminum. I feel like I'm trying to learn all new skills!

So can you help me? Good things to read, websites to visit, and just your cooking pointers for more traditional cookware? I have a few cast iron pieces, two that say they're already seasoned, one that doesn't, and also a stainless steel frying pan that I got from my mom yesterday.

What do I do with them? Especially the cast iron a la seasoning without vegetable oil.

Thanks so much for your insight!!!!!

[barose]

Thats a good question.

I've only owned cast iron; at least 30-50 year old skillets, so needless to say they are well seasoned and some new Le Cruset that isn’t easy on the pocketbook, but very good to cook with.

Someone correct me if I'm wrong, but non-stick cookware was created in the non-fat generation: cook with and eat as little oil as possible. Needless to say if you're not afraid of fat or better cooking techniques that prevents food from sticking, non-stick anything is not necessary.

I think stainless steel and cast iron is your best bet. I’ve only seasoned a wok, so I don’t have good seasoning tips.

[tamagotchi]

Originally Posted by Ally'smom

Especially the cast iron a la seasoning without vegetable oil.

baby needs attention, so I'll just quickly say that you can use coconut oil to season your cast iron.

[saratc]

As pp mentioned, coconut oil and also lard is good for seasoning. Both cast iron pans I got were preseasoned, and the factory seasoning was terrible. I cooked a lot with lard and coconut oil in the beginning and only made high fat meals. I use a metal spatula and stiff bristled brush and water for washing. They are now beautifully nonstick, more so than my expensive teflon calphalon were. I stick with cast iron for pan frying and cooking with grease and stainless steel for steaming, boiling, braising and saucy dishes.

[Pinky Tuscadero]

What do you all cook your fried or scrambled eggs in? I use bacon grease or lard and mine still stick to everything except anodized aluminum.

[zoebird]

i cook my eggs in butter.

[MamaTessa]

Originally Posted by Pinky Tuscadero

What do you all cook your fried or scrambled eggs in? I use bacon grease or lard and mine still stick to everything except anodized aluminum.

I have the same problem with bacon grease, or with coconut oil. Butter, on the other hand, always gives me non-stuck eggs!

[Tcarwyn]

Me too!!! with butter my eggs dont stick at all, olive oil is second bets and then lard.... ( we et alot of eggs

Tanya

[Pinky Tuscadero]

Hmmm... I had stopped using butter because I don't usually cook with my raw butter. I like to save that for "raw" eating, like on bread or veggies. I thought the lard and bacon grease would be sufficient but they always, always stick to my cast iron. Maybe I'll give the butter another try tomorrow. Thanks!

[shelbean91]

I used to use cast iron when living at home, my mom had (still has, I suppose) cast iron and I remember it being a major pain to clean. It's possible (probable) it wasn't cared for properly- do you have a link to 'modern day' cast iron info? I have such a hard time doing it when I remember it being so hard (the reason I resisited cloth dipes for so long as well- harsh childhood memories)

thanks.

[saratc]

I don't usually have trouble using bacon grease or lard to cook my eggs. But when the farm fresh eggs are really fresh, they seem to really stick. So you're saying the butter works better?

[tamagotchi]

For eggs, butter definitely works best for me (better than coconut oil or animal fat)

[pampered_mom]

The other thing to keep in mind with eggs and sticking is the temperature that you are cooking them at. If you cook them at a lower temperature they are much less likely to stick. I have to remind myself of this one all the time!

[NettleSongMama]

If your cast iron isn't well seasoned or you try to cook on it before the pan is warm enough, stuff will stick. But if you do both of those things properly the majority of the time you could almost just wipe them clean they work so well.

[beeswing]

hello all..I am new to the boards here, and have been spending great amounts of time here lurking

I just wanted to add that it takes a while to get a really good seasoning on your cast iron, even the the "pre seasoned ones" and I suspect that you should just toss the directions about seasoning them with veggie oil, and just use animal fat as it is the only thing that really works well. It is pretty idiot proof and if it goes bad you can always steel wool the seasoning off and start over. But seasoning a pan is a process; cast iron is a life time thing, the really good pans are the ones your grannie seasoned.

and fyi...toss the non stick as soon as you can. I raise birds, and the teflon coating on those pans emits a poison gas that kills birds when it is over heated. I know that a human isn't a bird, and birds by nature of the way their lungs are put together are very sensitive to enviromental hazards (think canary in the coal mine) I will not have then in my house.
Kate