Am curious what kind of non-stick cookware works best nowadays.. Since I do all the cooking at home, I've always wanted something that both worked well and was presentable to take the place of the hodge/podge combination of pots and pans we've accumulated over 20 decades since wife and I have been together. Teflon, bronze colored bottoms including inside that was worse about sticking than a bare aluminum of stainless, even tho advertised as 100% stick proof. Stainless pots that are fine as lng as there is plenty of liquid in the recipe. Some, is aluminum that the teflon is completely worn off. I now have a pretty inexpensive set brand name "Tasty" that has held up good for about 4 years now. Not teflon coated, but uses one of the newer things. After about a year, I chunked out most of the older stuff. But, I can now see evidence the Tasty cookware is beginning to show some scratches in the coating....Wife made spaghetti. Ground beef, peppers, onions, tomato sauce and Ro-tel.
I try not to even use soap if it can be avoided. I know a little won't hurt it but it is hard to change.Most of the time, a LITTLE soap and water and a quick rinse and dry is all that is needed for cast iron.
I have come to the conclusion that any cookware offered on a TV infomercial is garbage.
Wife has some Paula Dean cookware, that a previous tenant left behind and was like new. She recently got a set of Pioneer Woman cookware as the other is showing some age. I think she likes it pretty well so far.Am curious what kind of non-stick cookware works best nowadays.. Since I do all the cooking at home, I've always wanted something that both worked well and was presentable to take the place of the hodge/podge combination of pots and pans we've accumulated over 20 decades since wife and I have been together. Teflon, bronze colored bottoms including inside that was worse about sticking than a bare aluminum of stainless, even tho advertised as 100% stick proof. Stainless pots that are fine as lng as there is plenty of liquid in the recipe. Some, is aluminum that the teflon is completely worn off. I now have a pretty inexpensive set brand name "Tasty" that has held up good for about 4 years now. Not teflon coated, but uses one of the newer things. After about a year, I chunked out most of the older stuff. But, I can now see evidence the Tasty cookware is beginning to show some scratches in the coating....
I did keep my 2 well seasoned cast iron skillets but I don't use them for everyday cooking. Mostly inside the oven cooking. Nothing makes cornbread like a good cast iron skillet.
You're a bit passionate about this, huh?I'm not a fan of any of the 'celebrity' cookware. Not Justin Wilson, not Pioneer Woman, not Paula Dean, Emiril Lagasee or Rachel Ray's. I think Rachel Ray's is really the same thing I have but at a higher price.
(I do not like ANYTHING about 'Pioneer Woman' (including but not limited to) her appearance and voice..she definitely needs to get out in the sun a little more) Her cookware is way over priced for what it is, tho I have noticed it is recently coming down some.)
The only other spokesperson I dislike viewing more is that dang Lume deodorant lady. Do something with that hair and INVEST IN A LITTLE MAKEUP instead of just telling us to put your awful sounding stuff in our buttcracks!!! She evidently suffers from Chronic Asstinkness Syndrome..
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(Now,... who just lost your appetites?)
Cast iron skillet all the way. Never use soap. Boil a quarter inch of water in it for stuck on food, rinse and wipe out with a paper towel and coat bottom with oil and put it away. Only use plastic spatula on it. For eggs, a cheap Teflon pan and replace every couple years.Skillet...Most of the time I do the same with the 'just wipe it out' thing.
400°F will kill lots of bacteria.......
Dogs are pretty efficient at that, and they don't have to asked twice.Sometimes the dog gets to lick the skillet. She can get it pretty clean