Guest guest Posted February 23, 2008 Report Share Posted February 23, 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 23, 2008 Report Share Posted February 23, 2008 I have a good number of Le Creuset pieces, and have been using them for about 10+ years. I really like them – a lot. They are pleasant to use, they clean easily, they are very, very durable. However, they are HEAVY, so if lifting is an issue, you might want to reconsider. Also, they are not non-stick in the same way that Teflon is non-stick, so you still have to use some kind of oil (but not a lot) or just cook using a very small amount of water (which doesn’t work for everything, of course). Do you have a friend from whom you could borrow some Le Creuset to see how you might like it? Oh, and the only other bit of advice (OK, well, it's more my opinion) is to avoid cookware with some FoodTV star's name attached to it... it's bound to be overpriced. Judy B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 Read the care instructions on Le Creuset http://www.lecreusetexport.com/care-cookware.php I gave a nice red set away. I couldn't stand it but I know others like it. I only use stanless steel copper bottoms, and cast iron. That's it. Donna --- 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. > > California, a prophet on the burning shore California, I'll be knocking on the golden door Like an angel, standing in a shaft of light Rising up to paradise, I know I'm gonna shine. SOURCE: Estimated Prophet-Grateful Dead ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 I like my Le Creuset pieces a lot, too. I don't have a whole set, (sigh) but I do have a couple skillets. Katie Judy Bolton <jbolton wrote: I have a good number of Le Creuset pieces, and have been using them for about 10+ years. I really like them – a lot. They are pleasant to use, they clean easily, they are very, very durable. However, they are HEAVY, so if lifting is an issue, you might want to reconsider. Also, they are not non-stick in the same way that Teflon is non-stick, so you still have to use some kind of oil (but not a lot) or just cook using a very small amount of water (which doesn’t work for everything, of course). Do you have a friend from whom you could borrow some Le Creuset to see how you might like it? Oh, and the only other bit of advice (OK, well, it's more my opinion) is to avoid cookware with some FoodTV star's name attached to it... it's bound to be overpriced. Judy B Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Actually, I believe you will have problems on all types if you cook on high heat with no oil. Try slowing down some and use lower heat and see if you don't get better results. Marilyn Daub mcdaub Vanceburg, KY My cats knead me!!! - " Rayne " <stargazerlily72 Saturday, February 23, 2008 10:09 PM Honestly... >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 Rayne, I use cast iron for the *few* times that I actually fry something. Olive oil is my choice but I think you will be happier with your food preparation , if you either steam or oven bake it. You can get that same 'fried' look and taste by oven baking or broiling. Pan frying is messy and the higher you heat that oil the less healthy it is . Frying is a cooking habit that is easy to break. It also takes a lot more time tending a skillet than it does baking or steaming. We have great crock pot recipes in our files that are great time savers. Just think of all the fun things you can be doing while your food is cooking for you. LOL Life is just way too much fun sometimes Deanna in Colorado ********************************************************************** , " 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Hi Rayne, I have a few pieces of le creuset and descoware. (Descoware is an older version of the same thing that was eventually bought up by Le Creuset.) I love them and think they are by far the easiest cookware to clean that I've ever used. In my experience, just about anything lifts off them if they soak in warm soapy water for a little while. For me, the only drawback is that they're heavy. I love the way my copper-bottomed stainless steel stuff cooks too, but le creuset/descoware is my first choice for anything that can be a pain to clean. Hope this helps! Peace, Maureen 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. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I have one LeCreuset dutch oven and do like it. After many years of buying pans and then giving them away because things burned, we bit the bullet (again) and bought Al Clad.....LOVE THEM!!!!!!!!!!!!!!!!!!!!!!! Kathleen VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I use my old cast iron as much as I can. A well seasoned pan can cook almost anything without sticking and then there are the added health benefits. They are relatively inexpensive when found at yard sales and flea markets and can be " brought back " very easily if not in good condition. Norm , " Rayne " <stargazerlily72 wrote: > > I need any and everyone's honest opinion/experience with cookware. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Thanks so much to everyone...I suppose I'll just stick with what I have. And thanks Marilyn, I do need to slow down a bit LOL. I do like to brown alot of foods though,okay I like a bit of black on my veggies...but I only use a little oil so I guess it's not so bad. Thanks Donna for the link to Le Crueset...I don't think those are the pans for me...I like things that are *tough* and no worry. Thanks again to everyone. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Hi, I know you said you wanted to go away from nonstick, but thought I would mention the pan I have and love because I can cook at VERY high heat with little or no oil. It can also go into the oven up to 500. It's really amazing and I only have one becasue its so expensive but well worth it. Though it is non stck aluminum alloy made in Germany. here is a link if you want to check it out. It's called " Titanium exclusive " Just wanted to throw that out there to you. ~Danielle http://www.titaniumexclusive.com/index.html , " 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...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Yes, I like tough cookware too. If you want to cook on high heat get a plain old inexpensive wok, you won't have to use much oil. I do quick fast braised bok choy and other veggies in it. Make sure it's stainless steel. I have well seasoned iron pans and they don't need much oil at all, I'm strong and don't mind the heavy pans. I will use a tsp of olive or peanut oil and a tsp or two of water and saute fast. I believe all of the cookware we mentioned is wonderful it just depends on your taste. My sister uses glass cookware and that creeps me out. I keep thinking it will blow up. I love my old S.S. Revere, most was Mom's so it has to be over 60 years old and still going strong. This is the only thing I ever burn up! My stove top steamers. Man, I have completely wrecked a few of those and they were stainless steel and sturdy. Donna --- Stephanie <stargazerlily72 wrote: only use a little oil so I guess > it's not so bad. Thanks Donna for the link to Le > Crueset...I don't think those are the pans for > me...I like things that are *tough* and no worry. > Thanks again to everyone. California, a prophet on the burning shore California, I'll be knocking on the golden door Like an angel, standing in a shaft of light Rising up to paradise, I know I'm gonna shine. SOURCE: Estimated Prophet-Grateful Dead ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 If you don't use oil, food is going to stick. I own no Teflon and well oil all my pans and have no trouble with sticking or cleaning up. I have Le Cruesette, stainless steel, enamel on steel, iron and glass. I love them all. Jo-Ann On Behalf Of Rayne Saturday, February 23, 2008 10:10 PM Honestly... 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 Those Le Creuset pots are terribly heavy and VERY expensive. I use Stainless Steel myself and clean them with a steel wool thing and SOS. Also if you burn something on them, just heat them up and pour hot water into the hot pan and that will often let you scrape off stuff. I use very little oil when cooking and often use Organic Vegetable Broth to keep moist and keep from sticking. I make a wonderful fried cabbage using this message and is IT GOOD! Low cal too. Zelda San Francisco Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 In reply to mylameoww's response... I've heard that aluminum is very, very bad for you. This info comes from a vegan freind who does a lot of research. Aluminum has been suspected at causing alzheimer's and such. I would think that any aluminum alloy pans would be the same. Any ideas on this? Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 and what about cooking on alum foil? Kathleen VA - S & T Monday, February 25, 2008 2:25 PM Re: Honestly... In reply to mylameoww's response... I've heard that aluminum is very, very bad for you. This info comes from a vegan freind who does a lot of research. Aluminum has been suspected at causing alzheimer's and such. I would think that any aluminum alloy pans would be the same. Any ideas on this? Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 I understand your concern, These pans I spoke of are encased by titanium/teflon so food does not come in contact. Though many, many pans use an aluminum base because it conducts heat the best . here is a link about different types of cookware you may find useful. http://en.wikipedia.org/wiki/Cookware_and_bakeware ~Danielle , S & T <itshotinjt04 wrote: > > In reply to mylameoww's response... > I've heard that aluminum is very, very bad for you. This info comes from a vegan freind who does a lot of research. Aluminum has been suspected at causing alzheimer's and such. I would think that any aluminum alloy pans would be the same. Any ideas on this? > > > > Looking for last minute shopping deals? Find them fast with Search. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 Here's a good link regarding aluminum cookware and alternatives to aluminum foil: http://www.naturalpath.com/healthy_eating/aluminum_cookware_a_harmful_food_addit\ ive --- RAWKAW <rawkaw wrote: > and what about cooking on alum foil? > > Kathleen > VA > - > S & T > > Monday, February 25, 2008 2:25 PM > Re: Honestly... > > > In reply to mylameoww's response... > I've heard that aluminum is very, very bad for > you. This info comes from a vegan freind who does a > lot of research. Aluminum has been suspected at > causing alzheimer's and such. I would think that any > aluminum alloy pans would be the same. Any ideas on > this? > > > Looking for last minute shopping deals? Find them > fast with Search. > > [Non-text portions of this message have been > removed] > > > > > > [Non-text portions of this message have been > removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 We have not used any aluminum cookware for a very long time. There is definitely a lot of indication that it contributes to Alzheimers and other problems. Zelda Quote Link to comment Share on other sites More sharing options...
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