Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 Can anyone suggest a good, quality, but inexpensive cookware set to replace an old, not healthy one? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 <<Can anyone suggest a good, quality, but inexpensive cookware set to replace an old, not healthy one? >> Revereware. You can get a brand new full set for well under $100 (if you comparison shop), and often you can pick them up at garage sales, etc. Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 we moved to cast iron. They are fairly priced at most large stores and are great for non stick without the chemicals. They are very heavy though. " admartin5 " <admartin5 Tuesday, June 10, 2008 8:40:02 AM Cookware Can anyone suggest a good, quality, but inexpensive cookware set to replace an old, not healthy one? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 I've just started using an old cast iron frying pan. I scrubbed it out really well, but I don't think I have this whole seasoning thing right. I've been putting some vegetable oil in it after every wash. How do you keep yours seasoned? Has anyone tried the titanium pans? I have been drooling over one but it is around $300. It's a lovely large, deep frying pan with a glass lid, completely non stick and light weight but with no chemicals in the coating. I find the frying pan the toughest thing because it's most likely to have things stick in it. Someone suggested Revere Ware -- we have a set that we were given as a wedding gift and it has been used every day for more than 10 years now, and is standing up nicely. But I just have the pots, not a frying pan. I think this brand is made by Corelle. My problem is that I have a flat-top stove that is terrible and it takes half an hour to boil a full pot of water -- I use to think it was my pots but then we got a really nice Paderno one and it still took just as long! Someday I'd like a natural gas stove. Heather Lebasi wrote: > > we moved to cast iron. They are fairly priced at most large stores and > are great for non stick without the chemicals. They are very heavy though. > > > " admartin5 <admartin5%40embarqmail.com> " > <admartin5 <admartin5%40embarqmail.com>> > <%40> > Tuesday, June 10, 2008 8:40:02 AM > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 Dont overscrub them. Just fry in them and then lightly clean them. Over time they get seasoned. If yours is old its probably already seasoned. I dont put oil in them after I wash them I just put them on stove and heat so they dry up. Heather Hossfeld <hlh4850 Tuesday, June 10, 2008 1:07:02 PM Re: Cookware I've just started using an old cast iron frying pan. I scrubbed it out really well, but I don't think I have this whole seasoning thing right. I've been putting some vegetable oil in it after every wash. How do you keep yours seasoned? Has anyone tried the titanium pans? I have been drooling over one but it is around $300. It's a lovely large, deep frying pan with a glass lid, completely non stick and light weight but with no chemicals in the coating. I find the frying pan the toughest thing because it's most likely to have things stick in it. Someone suggested Revere Ware -- we have a set that we were given as a wedding gift and it has been used every day for more than 10 years now, and is standing up nicely. But I just have the pots, not a frying pan. I think this brand is made by Corelle. My problem is that I have a flat-top stove that is terrible and it takes half an hour to boil a full pot of water -- I use to think it was my pots but then we got a really nice Paderno one and it still took just as long! Someday I'd like a natural gas stove. Heather Lebasi wrote: > > we moved to cast iron. They are fairly priced at most large stores and > are great for non stick without the chemicals. They are very heavy though. > > > " admartin5@embarqmai l.com <admartin5% 40embarqmail. com> " > <admartin5@embarqmai l.com <admartin5% 40embarqmail. com>> > @gro ups.com <% 40. com> > Tuesday, June 10, 2008 8:40:02 AM > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 I usually only wash with soup if I am going from savory to sweet. Cassie " life's a garden, dig it! " Sent from my iPhone On Jun 10, 2008, at 2:27 PM, Lebasi <lebasi.klotko wrote: Dont overscrub them. Just fry in them and then lightly clean them. Over time they get seasoned. If yours is old its probably already seasoned. I dont put oil in them after I wash them I just put them on stove and heat so they dry up. Heather Hossfeld <hlh4850 Tuesday, June 10, 2008 1:07:02 PM Re: Cookware I've just started using an old cast iron frying pan. I scrubbed it out really well, but I don't think I have this whole seasoning thing right. I've been putting some vegetable oil in it after every wash. How do you keep yours seasoned? Has anyone tried the titanium pans? I have been drooling over one but it is around $300. It's a lovely large, deep frying pan with a glass lid, completely non stick and light weight but with no chemicals in the coating. I find the frying pan the toughest thing because it's most likely to have things stick in it. Someone suggested Revere Ware -- we have a set that we were given as a wedding gift and it has been used every day for more than 10 years now, and is standing up nicely. But I just have the pots, not a frying pan. I think this brand is made by Corelle. My problem is that I have a flat-top stove that is terrible and it takes half an hour to boil a full pot of water -- I use to think it was my pots but then we got a really nice Paderno one and it still took just as long! Someday I'd like a natural gas stove. Heather Lebasi wrote: > > we moved to cast iron. They are fairly priced at most large stores and > are great for non stick without the chemicals. They are very heavy though. > > > " admartin5@embarqmai l.com <admartin5% 40embarqmail. com> " > <admartin5@embarqmai l.com <admartin5% 40embarqmail. com>> > @gro ups.com <% 40. com> > Tuesday, June 10, 2008 8:40:02 AM > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 I picked up a cast iron griddle on freecycle and a small fry pan at a garage sale for $2.00. & nbsp; Both were practically new. --- On Tue, 6/10/08, Lebasi & lt;lebasi.klotko & gt; wrote: Lebasi & lt;lebasi.klotko & gt; Re: Cookware Tuesday, June 10, 2008, 10:06 AM we moved to cast iron. They are fairly priced at most large stores and are great for non stick without the chemicals. They are very heavy though. " admartin5@embarqmai l.com " & lt;admartin5@embarqmai l.com & gt; @gro ups.com Tuesday, June 10, 2008 8:40:02 AM Cookware Can anyone suggest a good, quality, but inexpensive cookware set to replace an old, not healthy one? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 What kind of soup do you use? We've been washing all our dishes with Butternut Squash soup, but everything is turning kind of orange. Maybe if I scrubbed them with salad? Mark - Cassie Dixon Tuesday, June 10, 2008 3:08 PM Re: Cookware I usually only wash with soup if I am going from savory to sweet. Cassie " life's a garden, dig it! " Sent from my iPhone On Jun 10, 2008, at 2:27 PM, Lebasi <lebasi.klotko wrote: Dont overscrub them. Just fry in them and then lightly clean them. Over time they get seasoned. If yours is old its probably already seasoned. I dont put oil in them after I wash them I just put them on stove and heat so they dry up. Heather Hossfeld <hlh4850 Tuesday, June 10, 2008 1:07:02 PM Re: Cookware I've just started using an old cast iron frying pan. I scrubbed it out really well, but I don't think I have this whole seasoning thing right. I've been putting some vegetable oil in it after every wash. How do you keep yours seasoned? Has anyone tried the titanium pans? I have been drooling over one but it is around $300. It's a lovely large, deep frying pan with a glass lid, completely non stick and light weight but with no chemicals in the coating. I find the frying pan the toughest thing because it's most likely to have things stick in it. Someone suggested Revere Ware -- we have a set that we were given as a wedding gift and it has been used every day for more than 10 years now, and is standing up nicely. But I just have the pots, not a frying pan. I think this brand is made by Corelle. My problem is that I have a flat-top stove that is terrible and it takes half an hour to boil a full pot of water -- I use to think it was my pots but then we got a really nice Paderno one and it still took just as long! Someday I'd like a natural gas stove. Heather Lebasi wrote: > > we moved to cast iron. They are fairly priced at most large stores and > are great for non stick without the chemicals. They are very heavy though. > > > " admartin5@embarqmai l.com <admartin5% 40embarqmail. com> " > <admartin5@embarqmai l.com <admartin5% 40embarqmail. com>> > @gro ups.com <% 40. com> > Tuesday, June 10, 2008 8:40:02 AM > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 For Good Health's Sake . We would suggest pots made of Stainless Steel and Iron pots . Stainless steel pots cook well and do not leach out any toxins . Like aluminum pots . Iron pots actually release iron which is excellent for our bodies Pots with coatings are not on the Health Conscious list; because coating are able to chip and wear off. Our last set of Stainless Steel Pots lasted my family with Commercial Cooking ( I am a Chef) over 30 years _www.aliveandraw.com_ (http://www.aliveandraw.com) call before ordering Create A Day Full Of Blessings; Lynda Carter **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 Hi Admartin, I love my iron pans, like others have mentioned - but I truly love, love, love my new enamel-coated iron pans. You can get them at discount stores like Ross, Marshalls, etc. for reasonably cheap, compared to usual retail price. I think my frying pan was $15 or 20 and my dutch oven with a lid embossed with a fleur de lis pattern was more like $40. They're so beautiful that I leave them out on the stove after washing them - just to be able to see them more often. :-) And they are easy to clean and not totally non-stick, but very close - equivalent to iron, with the quick, sloppy way I cook. :-) Good luck! Lorraine On Behalf Of admartin5 Tuesday, June 10, 2008 5:40 AM Cookware Can anyone suggest a good, quality, but inexpensive cookware set to replace an old, not healthy one? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 doesn't enamel carry a risk of lead or other contamination? chandelle On Fri, Jun 13, 2008 at 1:38 PM, Lorraine <ldemi wrote: > Hi Admartin, > I love my iron pans, like others have mentioned - but I truly love, > love, love my new enamel-coated iron pans. You can get them at discount > stores like Ross, Marshalls, etc. for reasonably cheap, compared to > usual retail price. I think my frying pan was $15 or 20 and my dutch > oven with a lid embossed with a fleur de lis pattern was more like $40. > They're so beautiful that I leave them out on the stove after washing > them - just to be able to see them more often. :-) And they are easy > to clean and not totally non-stick, but very close - equivalent to iron, > with the quick, sloppy way I cook. :-) > Good luck! > Lorraine > > > <%40> [ > <%40>] On > Behalf Of admartin5 <admartin5%40embarqmail.com> > Tuesday, June 10, 2008 5:40 AM > <%40> > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Hi Chandelle, Oh, I hope not! Another natural families list I'm on is all supportive of enameled iron, and there are a few folks on there who do intensive research on stuff before they buy it . . . I'm just hoping some lead or other leaching info didn't get past them. These pans are so pretty and nice . . . red on the outside, white on the inside . . . cook so nicely. Yikes, I'd hate to file them away! Please let me know if you hear anything else on this!! Thanks! Lorraine On Behalf Of chandelle' Friday, June 13, 2008 12:47 PM Re: Cookware doesn't enamel carry a risk of lead or other contamination? chandelle On Fri, Jun 13, 2008 at 1:38 PM, Lorraine <ldemi <ldemi%40ucsd.edu> > wrote: > Hi Admartin, > I love my iron pans, like others have mentioned - but I truly love, > love, love my new enamel-coated iron pans. You can get them at discount > stores like Ross, Marshalls, etc. for reasonably cheap, compared to > usual retail price. I think my frying pan was $15 or 20 and my dutch > oven with a lid embossed with a fleur de lis pattern was more like $40. > They're so beautiful that I leave them out on the stove after washing > them - just to be able to see them more often. :-) And they are easy > to clean and not totally non-stick, but very close - equivalent to iron, > with the quick, sloppy way I cook. :-) > Good luck! > Lorraine > > > @gro <%40> ups.com <%40> [ > @gro <%40> ups.com <%40>] On > Behalf Of admartin5@embarqmai <admartin5%40embarqmail.com> l.com <admartin5%40embarqmail.com> > Tuesday, June 10, 2008 5:40 AM > @gro <%40> ups.com <%40> > Cookware > > Can anyone suggest a good, quality, but inexpensive cookware set to > replace an old, not healthy one? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 This is an old thread - but does anyone have any experience with those all-glass pots and pans? For a while, I used to see those advertised - they are colored glass so you can actually see stuff cooking. I was wondering if anyone knows how these are to cook with. They seem like they'd be safe enough since there's no nonstick issue, but was wondering if they are as " sticky " as stainless steel, or better. Thanks. <http://geo./serv?s=97359714/grpId=2074869/grpspId=1705042054/msgId =17040/stime=1213471845/nc1=4025291/nc2=4990221/nc3=5379228> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 i bought three glass pots a couple of years ago, for the reason you listed: safety. two of them broke within a couple of months. i still have one left but it is extremely hard to cook with because everything sticks badly. i used this one occasionally for pasta but i had to add a lot of oil and salt to the water; it drains out but i don't like to waste my oil. i don't bother using it for anything anymore except to boil water for steaming veggies. it's more or less useless for anything else. i suggest cast iron or stainless steel if you can get it. the only pans i use anymore are cast iron; i have one large one and one small one. and i have one small saucepan and one big stockpot in stainless steel. they have clear lids so i can see what's going on. i wouldn't use anything else now (though i do still prefer glass for baking). chandelle On Tue, Jun 24, 2008 at 3:44 PM, leena <leena wrote: > This is an old thread - but does anyone have any experience with those > all-glass pots and pans? For a while, I used to see those advertised - they > are colored glass so you can actually see stuff cooking. I was wondering if > anyone knows how these are to cook with. They seem like they'd be safe > enough since there's no nonstick issue, but was wondering if they are as > " sticky " as stainless steel, or better. > Thanks. > < > http://geo./serv?s=97359714/grpId=2074869/grpspId=1705042054/msgId > =17040/stime=1213471845/nc1=4025291/nc2=4990221/nc3=5379228> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 I have some baking pans that are clear glass, and a couple that are corningware (they were my grandma's!) They seem to be less " sticky " than their metal counterparts, I think glass might heat more evenly, but I don't know for sure - it just seems to, to me. I don't think I've seen the glass pots in a while, but I think they're the same - plus you can scrub the heck out of them and they don't scratch - always a plus in my book. (of course baking soda and vinegar do a great job for getting anything that's stuck to them. I use the corningware ones on the cook top, and they seem very good as well. I am down to 1 metal pot for the stove, the others have broken, we've had them a while. The one that is left has never been a favorite of mine, they do seem more 'sticky' with things, but they do clean up fairly well, too. Good luck. I nearly forgot they made them, but I would certainly be interested in getting some of these for sauces/pasta/etc. - I only sort of just re-discovered my corningware and I think I may pick up more of them here and there because I do like them a lot - and you can do both stove and oven with them. I like multi-purpose pans (also why I love my cast iron - also it's the original non-stick once it's seasoned). missie On Tue, Jun 24, 2008 at 4:44 PM, leena <leena wrote: > This is an old thread - but does anyone have any experience with those > all-glass pots and pans? For a while, I used to see those advertised - they > are colored glass so you can actually see stuff cooking. I was wondering if > anyone knows how these are to cook with. They seem like they'd be safe > enough since there's no nonstick issue, but was wondering if they are as > " sticky " as stainless steel, or better. > Thanks. > <http://geo./serv?s=97359714/grpId=2074869/grpspId=1705042054/msgId > =17040/stime=1213471845/nc1=4025291/nc2=4990221/nc3=5379228> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 I saw an ad in a " green " magazine for Xtrema; has anyone used this? " ...our happiness will come not from goods we have, but from the good we do together. " - Bobby Kennedy, 1968 --- On Tue, 6/24/08, leena <leena wrote: leena <leena RE: Cookware Tuesday, June 24, 2008, 4:44 PM This is an old thread - but does anyone have any experience with those all-glass pots and pans? For a while, I used to see those advertised - they are colored glass so you can actually see stuff cooking. I was wondering if anyone knows how these are to cook with. They seem like they'd be safe enough since there's no nonstick issue, but was wondering if they are as " sticky " as stainless steel, or better. Thanks. <http://geo.. com/serv? s=97359714/ grpId=2074869/ grpspId=17050420 54/msgId =17040/stime= 1213471845/ nc1=4025291/ nc2=4990221/ nc3=5379228> Quote Link to comment Share on other sites More sharing options...
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