I've been looking to replace several pieces of our set of Calphalon non-stick cookware that the wife and I received when we got married. I'm thinking about going with a stainless set this time. I'm a bit worried that my wife won't like switching from the non-stick surface as she does most of the cooking (I do the cleanup). If I go with stainless, I'll still probably always have a non-stick pan for certain uses (eggs, pancakes).
What say you, Texags foodies? What style of cookware do you use and why?

I've got a 10" cast iron pan, a 12" stainless steel pan, and an 8" and 10" non-stick pan. Get your non-stick from Ace-Mart. Some here will say that you can protect a teflon pan well enough to keep it in good shape, but 99% of us won't be able to do that. Get the $25 non-stick pans, and remember that you will likely have to replace them in 5-7 years. Or, you can get a $65 non-stick pan from somewhere else, and you'll have to replace it in 5-7 years anyways.

I have two sizes non-stick (for the purposes you listed), but I love my copper pots. They were given to me by my grandma, then my grandmas cast iron skillet. I really dont use stainless but would reccomend copper

Brands:
nonstick - calphalon
Copper - mauviel or something like that

[This message has been edited by Lorenz_0016 (edited 10/5/2011 12:54p).]

All-Clad or le Creuset..or both!

AC - Love the look. Even heat distribution. Watch the food shows, it's what they use.

lc - You get the benefits of cast iron without the hassle of proper storage, wiping it with oil, etc... Even head distribution. Holds temps very well. Go from stove to oven. Dishwasher safe.

[This message has been edited by Frisco Kid (edited 10/5/2011 1:02p).]

The wife and I just did this and went with All-Clad. The only downside is we wish we had done it a long time ago.

We have all stainless. Honestly, I don't miss the nonstick at all. Pick up some Barkeepers Friend cleaner and you'll be good to go.

The ONLY reason to have nonstick is for eggs.



Non-stick doesn't allow you to sear food well, and develop flavor

While Caphalon makes a good non stick product, I recommend heading to a restaurant supply and getting a non stick pan there - it'll last longer, as good, and cheaper!

I also recommend never washing the cooking surface of ANY nonstick pan(though Caphalon is on the fence) Simply wipe out ALL food particles while hot and allow to cool and store. Soap can break down the non stick properties.



As for stainless always remember

Heat the pan
Then add you fat (oil, butter, lard, etc)
Then heat the fat
Then add you food

Allow it to sear, you food then it will come up, if its sticking give it a little more time and it should release!

I have 12 year old cheapo Farberware stainless from Target and Lodge cast iron. While there is some cleanup, the stainless goes in the dishwasher so it's pretty easy. Cook with enough fat (mmm butter) and either of those surfaces is pretty close to non-stick.

Lodge sucks!!!!! no competition lowers standards!!!!



Griswold FTW!!!!!!!!

Non-stick for eggs
Stainless for everything else

Stainless looks great, but can be high maintenance. You really need to know what you are doing.

Be careful about some of the non-stick stuff out there. Definitely stay away from the cheap aluminum non-stick cookware that you get from Target or Wal-Mart. Just won't last, and I would worry about the non-stick coating flaking off into your food.

You probably won't go wrong by sticking to the big brands - Calphalon, All Clad, etc. I have a hard anodized Anolon set that has lasted me nearly 10 years without a problem. (Also have a few Calphalon pieces to supplement.) I don't think I will need to buy cookware ever again, unless I get the urge to update for some reason.

......How is stainless "High Maintenance?"


Steel Wool to clean, with some Ajax. Will not rust. Capable of withstanding high heat. Oven safe. Will not crack, chip, or any real concern (at home at least) for bending/warping. Comparatively cheap.

So I recently made this decision myself and did quite a bit of research.

I threatened to get married if my parents didn't help me outfit my kitchen because it's not fair that only married chicks get gift registries! I cook too!

Anywho, I went with the stainless option. I got a Belgique set from Macy's (veryveryvery good deal if you shop the sales). I love it. Absolutely no complaints. They cook like a dream, are easy to clean, and are dishwasher safe. Plus they don't have a lining that can potentially scrape off into your food like nonstick does.

With that said, I do have one nonstick skillet for miscellaneous things.

Whatever you decide, I highly recommend shopping the sales at Macy's. You can find really good coupons in the newspaper and get a great deal!

HTH!

i do 90% of my cooking in a le creuset dutch oven. for eggs, i have a stainless pan, but as long as the butter is foaming and the pan is coated then they won't stick.

if you're searing meat, just make sure you pat it down to get the moisture off the outside.

Calphalon has two finishes now "slide" and "sear".

Also, for the "non-stick is only for eggs crowd.

Depends. If you're cooking for a famiily of five or six after a long days work and still have laundry, baths and homework after supper - nonstick can be a godsend. Plus it was good enough for Julia Child in the 70's!

That being said my wife's favorite is Emile Henry Flameware

Cecil, that Emile Henry stuff looks pretty impressive... I hadn't heard about it before.
Does your wife sell it in her store? Am I remembering correctly that your wife has a kitchen store??

Yes they sell it. She doesn't own it, but people seem to think she does...

Two locations. Boerne and Wimberley

Kiss The Cook

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if you're searing meat, just make sure you pat it down to get the moisture off the outside.

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+ allow protein to some up to room temp
+ salt meat 30 min before you sear - exception is fish - I season at the last second with seafood.
+ DONT DRY AGAIN - salt will pull some of the protein laden moisture to surface, and that will produces an even nice crust


If you dont have time for all that then definitely dry your proteins first. I keep a roll of cheap paper towels right next to my stove for that exact reason.

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I also recommend never washing the cooking surface of ANY nonstick pan. Simply wipe out ALL food particles while hot and allow to cool and store. Soap can break down the non stick properties.

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This makes sense, our caphalon pans, when I'm done cooking, I put extra food in to-go container, then clean the pans before the food gets stuck on. The hot water from faucet literally cleans the entire thing. I give a quick once over with a soft brush, and let it dry. No soap, no scrubbing. I love these pots and pans. Had em for about 18 months. Nothing like cooking eggs, then to clean, just run hot water over pan.

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......How is stainless "High Maintenance?" Steel Wool to clean, with some Ajax

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See what low maintenance cleaning is above.

I have 65yo Revere Ware copper bottom stainless steel pots and skillet...Calphalon non stick skillet, 2 smaller t-fal non stick skillets, 2 iron skillets and one iron dutch oven(I wash them in soap and water and never have rust and never have to re-season them). AND I have a 50yo iron cornstick pan.

Everything has a task that IT performs the best. I would never think of roux from a non-stick pot nor would I cook eggs in the iron skillets.

You do need a very small amount of detergent to clean non-stick if you've been cooking with any oil or fat. Even non-stick does have tiny pores and the oil can build up. Hot enough water will probably do the trick, but you have to let it run for awhile. Just a tiny bit of detergent is enough to prevent any oil building up.

quote:

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You do need a very small amount of detergent to clean non-stick if you've been cooking with any oil or fat. Even non-stick does have tiny pores and the oil can build up. Hot enough water will probably do the trick, but you have to let it run for awhile. Just a tiny bit of detergent is enough to prevent any oil building up.

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1) Detergent is not needed for a non-stick coating - by definition it is "NON STICK" stuff does not stick to it, presumably including bacteria - soap, even anti-bacterial, does not KILL anything. It simply promotes a slippery surface that the water can rinse off, IE your hands, a plate, cup, a pan, etc. The same theory of the coating you are paying for

2) yes, even non stick is microscopically small pores. But they are "teflon" coated and thus, just as slippery as all other parts of the surface

3) That oil, that can "build" up normally comes from where? Canola, Veg Shorting, EXVO????? What is the difference of it being on the pan or at room temp in the bottle??? Most fats are not refrigerated if they stable at room temp. Yes some turn rancid but if you use a pan with any sort of regularity/ use a fat that you typically store at room temp, what is the difference?

4)(Edited for clarity) Just like a good cast iron pan(which you purposefully attempt to build up as much fat as possible) fat inst inherently a bad thing



ON the other hand, detergents CAN, not always, but CAN aid in the break down of the non stick coating of SOME nonstick pans. Caphalon has made great strides in preventing this, but you will be paying for the name. Industry standard EL Cheapo from restaurant supply, and is great! 1/4 the price, and just as good. If it begins to flake (which it shouldn't if you treat it correctly) then throw the POS out and buy a new one. You can buy 4 for the same price as a decent quality Caphalon(I like and have some of their pans, Great quality!)




[This message has been edited by bonfirewillburn (edited 10/12/2011 11:13a).]

Some problems there.

You are describing "soap". "Detergent" also breaks down fats. A small amount (like a couple drops) assists in cleaning the non-stick.

And, no, you don't want a build up on non-stick as then it's not non-stick anymore. Allowing oils to persist on a non-stick surface will ruin it overtime. As to the "what's the difference built up on the pan and in the bottle?" Well, the oil in the bottle hasn't been cooked. Heat changes the oils and makes them sticky. They attract dust and other contaminants.

The fat can come from what you are cooking with, but mainly comes from what your are cooking, in particular meats.

Super hot water can do the trick, but there's no harm in helping it out a bit with detergent. Either way, it's essential to get all the oils removed from a non-stick surface.

Oh, and anti-bacterial soap does have bacteria killing agents added. It's more than just an anionic surfactant, which is the "slipperyness" you're describing.


[This message has been edited by cecil77 (edited 10/12/2011 9:48a).]

what the heck was I smoking last night.....stupid Rangers....did not intend to come across as hostile.

As for build up, I am not suggesting purposefully building up a coating like you would with cast iron. Was attempting to show,though poorly, the similarities on why fat is not an automatic evil.

Ive never heard of fat breaking down the non-stick layer. So I am not sure if that is accurate, so ill take your word for it.

I personally dont like to use detergents(especially powdered) - or any soap on my non-stick.

As for the anti-bacterial soap - learn something new every day! Based that comment on what i was informed of by multiple health departments. It is why they require specific temperature and time for washing you hands. Soap to create that slick surface to wash away the bacteria, and the heat and time to aid in killing of remaining. I thought the term "anti-bacterial" was just marketing!






[This message has been edited by bonfirewillburn (edited 10/12/2011 11:15a).]

Mom, why no eggs in cast iron? I almost always make my scrambled eggs in a small cast iron skillet. Melt butter, swirl it up the side 1/2 inch, and by the end there is nothing left on the pan - it's as easy as the way someone described cleaning non-stick! I can just wipe it with a paper towel under hot water.

Didn't mean to come off as reacting to hostility either.

Detergents break down fat. "Soap" (i.e. an anionic surfactant) doesn't. As you've said soap just breaks the surface tension in water which makes the water wetter, if you will. Detergent actually breaks down fat. Next time your hands are really greasy, try washing them with a bar of bathroom soap vs liquid dish detergent. You'll see the difference.

I didn't mean to say that fat breaks down the non-stick. It just "clogs the pores". Cooked oil and fat is sticky - heck that's why non-stick is needed in the first place! You just want it clean. Scalding hot water can melt the cooked fat out, or combined with a bit of liquid dish detergent to break down the fat cleans it a little more easily.

I didn't make this stuff up. The high end non-stick we have had the info in it's brochure. Plus the surfactant stuff is basic HS chemistry.



[This message has been edited by cecil77 (edited 10/12/2011 2:23p).]

I just don't do eggs in cast iron....when you get as old as I am you can have quirks and tell young'uns to buzz off about them!

History, I suppose. We went camping one time when I was a child...the word primitive comes to mind if that helps...my mother made scrambled eggs in the iron skillet that stayed packed for camping. At some point it had gotten damp and had a bit of rusty smell to it that transferred to the eggs. My sniffer is extremely sensitive and that rusty smell nearly did me in! I don't like egg yolks to begin with and that plus the smell was almost too much to bear.

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......How is stainless "High Maintenance?"

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I believe I said it CAN be high maintenance. You need to know what you're doing to avoid high heat marks and be careful to use non-metal utensils to avoid scratching the surface. If you know what you're doing, it should be a breeze.

With stainless it is perfectly ok to use metal utensils. in fact we really dont use anything besides metal utensils with stainless. The only time I think we dont is if we are making Risotto - wooden spoon here. Scratches shouldn't be an issue...we scrub the hell outta pans with steel wool like there is no tomorrow - until it looks brand new!

Sorry have never heard of "heat marks"??? Is it like the carbon build up on the bottom??? Little Comet cleaner, some steel wool, and lots of elbow grease will fix that!





With stainless - or really any pan

First:

Heat the pan (the metal will expand microscopically)
Then add your fat - (with the "pores" open the oil will penetrate)
Then heat you fat (you will be able to tell when the oil is hot because it will "shimmer" you'll know it when you see it, it doesnt flow the same as when the oil is cool - kinda hard to explain verbally)
then add your protein - and dont move it for a bit - allow it to caramelize. If it is sticking a lot give it some more time, then flip and finish cooking - pull protein and allow to rest.

Now:

Those little bits of stuff on stuck to the pan, they are called FOND and the are FLAVOR BOMBS your WANT them. Add a some minced shallots or onion, and/or garlic saute for a few seconds. Then add a little stock, wine, liquor, and "deglaze" the pan and keep the heat high. Really try and scrape all them up, the water in the liquid steam the stuff off, allow the sauce now to reduce (you want some of the water to evaporate concentrating the flavor. Check you flavor, add some salt(always add salt to a sauce at the last second, or you risk having a sauce that is over salted. After deglazing your pan should be CLEAN - all those bits should come off the pan into the sauce.

Last:
Pour sauce over your protein - or add protein back to the pan, and GLAZE it as your sauce reduces under heat constantly spoon the sauce over the protein(here you would add the protein just before the sauce is fully reduced you want it to finish at the same time you protein is just reheated)

Rinse your pan and your golden!!!!


Pan Roasted/seared _______ in pan juices/sauce

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Either you love bacon, or you're wrong.

now aluminum pans, those are high maintenance,

Never Never Never use anything acidic in an Aluminum pan. They will react with the acid and leach into the product - this is bad - some say it can cause cancer

Metal utensils are really bad here if you are not careful - they CAN actually chip into the product

also metal utensils rubbing on the aluminum can tint your sauce grey....


similar reason some people wont use antiperspirant aluminum is the active ingredient here - but I haven't heard of many armpit cancers around.....


_______________________________________________________
Either you love bacon, or you're wrong.

My mother is a sales rep for All-Clad/Krups/Cuisinart, stainless all the way, simply the best cookware.

[This message has been edited by big ben (edited 10/13/2011 10:49p).]

I have learned the trick to Teflon coated pans is not to get them too hot. If you get them smoking hot while empty, the layers seem to come off real quick. I never go past medium heat on my cheap restaurant supply ones an do not have any trouble with it flaking or losing its non-stick properties.

bonfire, it wasn't so much pit cancer but aluminum thought to be a cause of Alzheimer's disease that caused people to question antiperspirants

That's right mom, thanks