stainless steel cookware

[Raquelita]

Originally Posted by oldbay

Are the Calphalon pots non-stick?

No. Though we also have a Calphalon non-stick skillet that we frequently use. IMO there is no reason to have a non-stick pot (skillet, yes) b/c you usually use it for boiling water and things that don't get 'sticky' as often.

[PoorGirl]

I have a few SS pans with the copper buttom. They were $20 a piece. I like them. There are something that just are not as good as in a cast iron. Corn bread is a great example. I also have glass "Visionware" Those cook good too, just have to know when to remove it from the heat as it continues to cook for a while afterwards.

[peacherina]

Oooh I love cornbread in a cast iron skillet. Yum! I havent made that in a while either. Now I have a craving lol.

[aeiou]

I use a combination of stainless steel pans with copper bottoms as well as T-Fal non-stick pans. I use the stainless pans when cooking foods that won't stick to the pan. If the food being cooked is the type that sticks to the pan then it definitely has to be the T-Fal non-stick pans. I really hate to scrub pots and pans and the dishwasher would never get the sticky food completely off the stainless steel ones.

I also have a complete set of cooking utensils made specifically for the T-Fal nonstick pots and pans. You never want to use metal cooking utensils in the nonstick pots and pans because they will damage the nonstick surface. Same thing goes for the cleaning material used, only a sponge or a dobie.

[oldbay]

Originally Posted by Raquelita

No. Though we also have a Calphalon non-stick skillet tAhat we frequently use. IMO there is no reason to have a non-stick pot (skillet, yes) b/c you usually use it for boiling water and things that don't get 'sticky' as often.

I was just thinking that back in the olden days I would boil a dirty stainless steel pan on the stove to make it easy to clean. With the latest coatings, that's absolutely a thing of the past. The non-stick pans only need a little soap and water. But there were lots of meals cooked in Revereware, and maybe I just didn't know the right way to keep the food from sticking. I still have the Revereware, but don't use it for frying foods anymore. Mostly for steaming vegetables, mashed potatoes (which can be done in the same pot as the potatoes were cooked in), or stews. My gut feel is that these pans exceed the latest non-stick pans in quality and cooking quality but the non-stick surfaces make up for that.

[mommy00]

It is recommended that you throw the pan away. However, the non-stick coating is not harmful if ingested. It actually passes right through the body without even being absorbed.

[rt49andellis]

I have a new set of stainless steel pots/pans and I absolutely love them. First time I've ever been able to flip over an over easy egg without busting it. I also like that I can take an SOS pad to it. PLUS if something is stuck on, I can generally let it soak while I was the other dishes and everything will come off easily. (this does not include very badly "burnt on oil")

I have no idea what brand they are. They were a gift... but I do know they came from Elder Beerman. (not liquor related for those who dont know LOL)

[shannone]

I have Calphalon Tri-Ply copper cookware. I also have the stainless steel, but I prefer the copper. These pans are also oven and broiler safe. They also have a lifetime warranty.