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stainless steel cookware

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peacherina

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Hi, I was wondering do any of you use the stainless steel pots? I currently have the non stick kind. If you do do you like them better than the nonstick pots and pans? What brand name do you use? Were they expensive?
 
We have Calphalon stainless steel pots. We have a non-stick skillet that we use, but our pots are stainless and we prefer those b/c you don't have to be as careful about which utensils you use, and there's not the concern about the coating like there is with nonstick (if you've been watching the news lately they are about to revamp how they do it b/c it was not healthy).
 
Yes, that is a big issue some of my non stick ones are all scratchy. And my big big nonstick skillet that I use for scrambled eggs is about on its last leg lol. So we are definitely gonna get some new pots soon. thanks for that info, I am gonna google calphalon right now. :)
 
I use normal non-stick pans. I have used the SS ones as well (my ex-wife refused to have non-stick, it was ridiculous), and I find that they are ok for say...boiling water, but other than that, the food sticks, they are a pain in the tukkus to clean and I just plain don't like 'em. I use plastic cookware (tough molded good kind) and I have no issue with scratching them.
 
There has been so much about the Dupont Company and teflon that I threw away all my non-stick cookware. Not only is Dupont being sued over Teflon but also for the coating that they have provided on all the wrap papers from the sandwiches at the fast food restaurants. If anyone is interested - I have the articles on that.
 
Hold on to the teflon coated cookware. So far all that's happened is the Duport didn't reveal an ingredient in Teflon in the patent. That doesn't mean it was bad. It could have been an oversite or protection of the product past the patent expiration which would be around now. It could be simply that some company tried following the Dupont patent and couldn't make it.


Besides, we've been eating on the stuff for about 20 years. What would another day do?

Dupont has a lot of money so the lawyers from daytime television that are suing every pharmaceutical company may be bored with Bextra. Look what's going on with Microsoft. If you have money, someone's going to want it.
 
I have some old Revereware pans I like, but if I'm cooking something that's going to stick, like eggs, I use T-fal pans I bought on-sale at Target. The copper bottom of the Revereware really distrubutes the heat well. That's something the T-fal lacks. Like most things these days, the newer Revereware is made in China, and the quality is less. They're not as thick, and there is less copper on the bottom. The China part probably has less to do with that, then just keeping the cost down. Stainless steel is expensive to produce.

I'd like to hear about the Caphalon, and how it does with sticky foods like eggs, and cheese.
 
I really like the nonstick too, I may purchase some stainless steel soon as well. Thank you for all of your opinions and everything. Have a good day.
 
I generally use nonstick as well. Stainless was never my thing.

There are a few things that can only be made (IMO) in an iron skillet though. Like cornbread. It's just not cornbread to me unless you use an iron skillet.
 
oldbay said:
Are the Calphalon pots non-stick?
Click to expand...
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.
 
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.
 
Oooh I love cornbread in a cast iron skillet. Yum! I havent made that in a while either. Now I have a craving lol.
 
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.
 
Raquelita said:
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.
Click to expand...

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.
 
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.
 
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)
 
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.
 
I think you are better of staying with the non-stick pots. Viners offer a range of pots between £10 and £30 which I use myself
 
I have a mish mash of different types of cookware. I have some Calphalon from my bridal shower, a stainless steel pot from Ikea and some iron skillets. My favorite has to be the iron skillet and the Ikea pot.

My parents have a set of Lifetime stainless cookware that looks just as good today as they did when they got it as a wedding gift back in 1970 I think? They are a bit of a pain to clean. You have to use comet and an sos pad but it is well worth it IMO. I looked into buying a set but you have to contact a dealer :confused:
 
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