Thread: my kitchen (Help)

I am not a picky person but I know what I like and what I don't like and I don't like my pots and pans. I have copper bottom stainless steal everything sticks no matter what I do. Who knows maybe I just don't know how to properly use them I cook low heat cooking oils pam you name it no luck I have had them for quite a while. I am to the point I give up. Now here come my problem I am not completely sold on non stick. I love my family and don't want to slowly poison them. I have heard bad things about non stick there is also cast iron cooks well but. So I am asking for ideas I was looking at the paula Dean non stick cook set it kinda matches my set up but I am very open to different brands and types. Thanks nanna

I ditched all my teflon non-stick as well. Using all stainless, but like you say everything sticks pretty bad. I'm thinking of converting to cast.

Is there any advantage to the enameled cast iron??

.

i absolutely cannot say enough about le crueset.. enameled cast iron.. heats evenly and does not require the same level of maintainence as traditonal cast iron..

i also use the trashy spun steel stuff you get at restaurant supply stores.. it lasts forever and works fine..

also.. perhaps some classes on basic cooking techniques wouldn't hurt.. just got to youtube and type in "saute method"..

enjoy your time in kitchen.. cooking should be to as looked forward to as shaving... imho.

black steel pans are pretty much non- stick, cast iron is another option.

The biggest advantage to enameled cast iron is the ease of caring for it. You don't have to season them and can clean them as you would pretty much any other pan. They're also great for braising and de-glazing. You could probably get away with using one enameled Dutch oven for everything if you really wanted to.

Victor,

+1 on the Le Creuset.

As a side benefit, they also give you a good upper body workout while you cook

Have fun !

Best regards

Russ

You've tried low heat with the copper set, but is it convenent to use low and no heat alternativelywith your stove top? The idea of the copper bases was to heat quickly, retain that heat for a period of time and save on wasted energy costs.
Just a thought.


Mick

I only use old fashion iron skillets, pots and pans. I don't even own a non-stick any more.

The only things I use now are good older cast iron and restaurant quality stainlees which I get from restuarant supply stores which I might add is far better quality and price than regular (civilian) stores. That's my 2 cent's

+1 for le creuset I own the enamaled 3.5 qt Dutch oven and the square grill pan (not so enameled) the Dutch oven is my go to piece I need to purchase a larger one for soaps and sauces. The enamal surface is perfect. Browns meats great and deglazes wonderfuly. If I had found this before all-clad I probably wouldn't own so many all-clad pieces. Only drawbacks are that it is heavy a fry pan would be hard to handle off the stove top, also the enamel coating has been known to chip, I haven't had this problem but if you pot may be banging into other pots this might be a turn off for you. Personally I love le creuset and will buy more.