Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I need any and everyone's honest opinion/experience with cookware. To be specific, I am looking to get rid of all teflon type pans. I currently have a stainless pan for frying/sauteeing. It is a pain in the you know what to clean and I just can't seem to keep things from sticking. I prefer to NOT use oil when I cook. I also cook alot on high heat. I have cast iron as well but find myself avoiding them for the same clean up and oil reasons. I was looking at the Le Crueset (sp?) type pans (enamel coated)and wondering if anyone can tell me how they perform before I plunk down that kind of money for them. Thank you all so much in advance. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Cast iron pans can be very easy to clean. Just boil them, and then they can easily be wiped clean. Donna -- who hardly ever posts or keeps up with the posts, but loves her cast iron pans! www.unskoolbookshop.com _____________________________ " The fatal pedagogical error is to throw answers, like stones, at the heads of those who have not yet asked the questions. " --Paul Tillich _____________________________ " Freedom is not something that anybody can be given. Freedom is something people take, and people are as free as they want to be. " --James Baldwin ______________________________\ ________ Dissent is patriotic. _____________________________ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch _ Rayne wrote: > > I need any and everyone's honest opinion/experience with cookware. To > be specific, I am looking to get rid of all teflon type pans. I > currently have a stainless pan for frying/sauteeing. It is a pain in > the you know what to clean and I just can't seem to keep things from > sticking. I prefer to NOT use oil when I cook. I also cook alot on high > heat. I have cast iron as well but find myself avoiding them for the > same clean up and oil reasons. I was looking at the Le Crueset (sp?) > type pans (enamel coated)and wondering if anyone can tell me how they > perform before I plunk down that kind of money for them. Thank you all > so much in advance. > > > > </message/13335;_ylc=X3oDMTM2\ Y28wMzlhBF9TAzk3MzU5NzE0BGdycElkAzI2NzIyODIEZ3Jwc3BJZAMxNzA1MDE2MDYxBG1zZ0lkAzEz\ MzM1BHNlYwNmdHIEc2xrA3Z0cGMEc3RpbWUDMTIwMzgyMzA3MwR0cGNJZAMxMzMzNQ--> -- _____________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 hi donna do you mean fill them with water and let the water boil for a while? thanks alice On 24 Feb 2008, at 19:19, Donna Faith K-Brooks wrote: > Cast iron pans can be very easy to clean. Just boil them, and then they > can easily be wiped clean. > Donna -- who hardly ever posts or keeps up with the posts, but loves > her > cast iron pans! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Yes, just let it come to a boil, and then turn off the heat, and let the pan sit for a few minutes or longer. At that point, it should be very easy to clean. ------ Alice Leonard wrote: > > hi donna > do you mean fill them with water and let the water boil for a while? > thanks > alice > > On 24 Feb 2008, at 19:19, Donna Faith K-Brooks wrote: > > > Cast iron pans can be very easy to clean. Just boil them, and then they > > can easily be wiped clean. > > Donna -- who hardly ever posts or keeps up with the posts, but loves > > her > > cast iron pans! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I used to work in a retail kitchen type store and we sold the Le Creuset line of enamel cookware. The line is GREAT! The pieces, while expensive are a great deal for the money. The piece you will probably get the best uses out of is the oval french oven. However, I would caution you to think twice before purchasing the skillet in that line because it is extremely HEAVY. I know that many ladies who purchased pieces in that line over the years complained of that a lot and many would replace that one piece with something from another line. That's all I can tell ya. Good luck! Marie =) On Sat, Feb 23, 2008 at 10:48 PM, Alice Leonard <alice wrote: > hi donna > do you mean fill them with water and let the water boil for a while? > thanks > alice > > On 24 Feb 2008, at 19:19, Donna Faith K-Brooks wrote: > > > Cast iron pans can be very easy to clean. Just boil them, and then they > > can easily be wiped clean. > > Donna -- who hardly ever posts or keeps up with the posts, but loves > > her > > cast iron pans! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I love my cast iron skillet because it can add small amounts of iron to food. I haven't eaten meat in about 20 years and I get anemic from time to time. I think the pans help a bit. Mine are older and very well seasoned and I never have a problem with food sticking. Did you season yours in the oven before using them? Renee S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 My sister-in-law got fibromyalgia (SP?) from Teflon so throwing out all teflon pots and pans is a good idea. I've switched completely to stainless steel. I like to cook and saute in water and just put lots of water in the pan with your flavourings before adding the veggies. After cooking I empty the food into a nice dish and pour some water into the pans and let sit while eating. When I am ready to do the dishes I find that the food just falls away from the pan with a cheap plastic pot scrubber. ~Melanie Connect with friends from any web browser - no download required. Try the new Canada Messenger for the Web BETA at http://ca.messenger./webmessengerpromo.php Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2008 Report Share Posted March 8, 2008 The more water you use, the less nutrients you eat. - Melanie Sunday, February 24, 2008 6:03 PM Re:Honestly.... My sister-in-law got fibromyalgia (SP?) from Teflon so throwing out all teflon pots and pans is a good idea. I've switched completely to stainless steel. I like to cook and saute in water and just put lots of water in the pan with your flavourings before adding the veggies. After cooking I empty the food into a nice dish and pour some water into the pans and let sit while eating. When I am ready to do the dishes I find that the food just falls away from the pan with a cheap plastic pot scrubber. ~Melanie Connect with friends from any web browser - no download required. Try the new Canada Messenger for the Web BETA at http://ca.messenger./webmessengerpromo.php Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2008 Report Share Posted March 8, 2008 How did they narrow the diagnosis down to Teflon? On Behalf Of Melanie Sunday, February 24, 2008 5:04 PM Re:Honestly.... My sister-in-law got fibromyalgia (SP?) from Teflon so throwing out all teflon pots and pans is a good idea. I've switched completely to stainless steel. I like to cook and saute in water and just put lots of water in the pan with your flavourings before adding the veggies. After cooking I empty the food into a nice dish and pour some water into the pans and let sit while eating. When I am ready to do the dishes I find that the food just falls away from the pan with a cheap plastic pot scrubber. ~Melanie Connect with friends from any web browser - no download required. Try the new Canada Messenger for the Web BETA at http://ca.messenger./webmessengerpromo.php Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 They found Teflon particles in her body and when they removed the teflon from her jaw it was disintegrating. ~Melanie Instant message from any web browser! Try the new Canada Messenger for the Web BETA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Ugh. My aunt has it too. Wonder if she's used Teflon? She's a great cook. I'm going to ask her next time I see her. Also, I'm going to toss anything left with it here. We think my Mom may have had it also, but she also had Alzheimer's Disease, and it was difficult to tell what was wrong with her since she couldn't tell you anything except what was happening right at that moment. On Behalf Of Melanie Wednesday, March 19, 2008 1:53 PM Re: Honestly.... They found Teflon particles in her body and when they removed the teflon from her jaw it was disintegrating. ~Melanie _._,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 You know the really funny thing is that I bought a pasta pot, a one quart one for myself, and it's Teflon coated. Now, why in the world would you care if you had Teflon on a pasta pot??? And, it is coming off. That has been bothering me for a while now. Rather than throw the pot away, I'm going to scour off all of the rest of it. It shouldn't be difficult to do. On Behalf Of Melanie Wednesday, March 19, 2008 1:53 PM Re: Honestly.... They found Teflon particles in her body and when they removed the teflon from her jaw it was disintegrating. ~Melanie Instant message from any web browser! Try the new Canada Messenger for the Web BETA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 I just use a small amount of water in my frying pan. Nutrients would be lost even if you used oil. ~Melanie Looking for the perfect gift? Give the gift of Flickr! http://www.flickr.com/gift/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2008 Report Share Posted March 28, 2008 I just bought a high-quality enamel pot for my beloved soups--got it deeply discounted at Marshall's. Wasn't looking for one, but couldn't resist a beautiful, heavy-duty stainless steel wok there, too. , " Rayne " <stargazerlily72 wrote: > > I need any and everyone's honest opinion/experience with cookware. To > be specific, I am looking to get rid of all teflon type pans. I > currently have a stainless pan for frying/sauteeing. It is a pain in > the you know what to clean and I just can't seem to keep things from > sticking. I prefer to NOT use oil when I cook. I also cook alot on high > heat. I have cast iron as well but find myself avoiding them for the > same clean up and oil reasons. I was looking at the Le Crueset (sp?) > type pans (enamel coated)and wondering if anyone can tell me how they > perform before I plunk down that kind of money for them. Thank you all > so much in advance. > Quote Link to comment Share on other sites More sharing options...
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