I want to replace my old pots/pans that may be leaching/flaking into our food but I'm confused about the best material. Sounds like stainless steel or ceramic are best? Is one more practical or healthier?
I have stainless steel...
I also have some VERY old cast iron pieces I use. They are well seasoned...so I have not felt the need for more modern 'non stick' options.
Out of storage...I came across some 'revere ware' (copper bottoms). I have not used them yet (and in fact in years)...and I heard...revere ware is not even made any more.
I may hang on to them...as 'collectibles' later.
I have a few pieces of 'lodge' as well.
I use the top of the line stainless All Clad. They are not cheap by far but they are great quality pots and pans. Mine are over 6 yrs old and they still look brand new.
I recall the smallest pan being around $120 and I bought an 8-10 piece set for around $600. I have added to my collection. VERY much worth it.
I also use a lot of Lodge Cast iron and LOVE it as well. Once it is seasoned just right, it is perfect! I still use a coue of pieces of cast iron that was passed down from both of my Grandmother's. Love it
My mom has a set of Saladmaster that she got when I was a toddler (YEARS AGO) that she still uses and they still look new.
I don't know about the pans that flake, etc . because I've never used them. I do know there's a lot of talk going around about how dangerous they are, yada yada.... If you look hard enough, you can find something wrong with everything we use and do. Just use common sense about things.
I have calphalon and I love them.
I've been using ceramic pans for about 2 years and they really are great. You have to be more careful with them, and never cook without some type of fat or water in them, but they clean up beautifully.
I have 2 sautee pans, but then use stainless steel for everything else.
For baking/roasting I've gone to using Pyrex.
ETA: For a brand, All Clad is great, but so if Farberware. My mom still uses her set that she got for her 1975 wedding, and none have broken or dented over the years. She gave me one of her pots and I've been using it forever too. I've had a few episodes where I've forgotten to turn off the flame and have burned spaghetti sauce, but I've been able to clean them up perfectly.
Stainless steel or cast iron (the older the better - because in the 1940s they didn't use any chemicals to cure the iron). You can buy cast iron pots and pans at local flea markets or antique stores. Most major brands carry stainless.
I have one of the ceramic green pans and I would not buy another.
I have some circulon pans that I like.
I made the switch to cuisinart stainless steel. Amazon.com has great prices on sets and individual pots. I have a couple of large stock pots and the covered frying pan which I use all the time. The trick is to heat the pan first, then put in the oil and quickly add food to fry or saute. If you do this, the food doesn't stick. Unless you forget it like me, and burn everything onto the bottom. Don't do that.
I also like my Le Creuset, porcelain coated cast iron which is great for browning and roasting. But it is pretty spendy and can only go on med heat. Good for eggs, quesadillas, browning and roasting chicken or making stew.
We have one small non-stick pan left which my boys use to make fried or scrambled eggs. They are only allowed to use low-med heat. And when the coating starts to flake, it's going in the trash.
Cuisinart stainless. I've cooked on top of the line all-clad and these are just as good, but way cheaper.
I only use stainless steel and cast iron. My stainless ones are Farberware. My cast iron are Griswold or Wagner, most have been handed down in my family through 3-4 generations. I've never used ceramic because I don't like having to baby my cookware ;)
