non-stick or are metal

edk · 07-22-2010, 06:41 PM

Theres been a lot of development in non-stick technology over the years, Teflon being the most notable. I don't use non-stick myself, I still use black iron pans and trays and stainless steel pots. I think the health risks associated with Teflon is still too high to make it safe to use. Apart from that, I think the flavours from food cooked on bare metal is much better.

verdesardog · 07-23-2010, 12:26 PM

Teflon sucks! I even have a cast iron waffle maker that I can use on a campfire!

jcjacob · 07-23-2010, 02:09 PM

I do 98% of my cooking in either cast iron or my untreated Stainless steel All-Clad cookware. On occasion I do have a use for non-stick, but it's only rarely used, and I'm not sure what it is, but it's not Teflon.

If the cookware's properly seasoned, heated before adding food but not over-heated, most foods tend to release naturally from the surface.

edk · 07-23-2010, 05:23 PM

Quote:

Originally Posted by verdesardog

Teflon sucks! I even have a cast iron waffle maker that I can use on a campfire!

couldn't agree more, when I can't bbq my steak I use a cast iron griddle pan.

Quote:

Originally Posted by jcjacob

I do 98% of my cooking in either cast iron or my untreated Stainless steel All-Clad cookware. On occasion I do have a use for non-stick, but it's only rarely used, and I'm not sure what it is, but it's not Teflon.

If the cookware's properly seasoned, heated before adding food but not over-heated, most foods tend to release naturally from the surface.

How do you season your pans jcjacob?

jcjacob · 07-23-2010, 06:52 PM

When they're new, I heat them, pour on a little peanut oil (it has a higher smoking point than regular vegetable oil) then use tongs to hold a paper towel to spread it evenly and wipe up the excess. Depending on the cookware, I might repeat this several times.

If the cookware is cleaned with detergent and water, it needs to be seasoned again before using.

Ken-L · 07-23-2010, 07:08 PM

I have a few pieces of non-stick, either All-Clad, Calphalon, and one Emeril.
But for most of our cooking we use stainless All-Clad, and we have a bunch of those.

My wife usually bakes her food in Emile Henry ceramic cookware/bakeware.

We gave away all our cast iron cookware when we got a glass-top range. But my wife is now using a cast-iron waffle maker in the oven.

Outside I use a 3-burner gas-fired Weber with stainless-steel grates.

jcjacob · 07-23-2010, 09:24 PM

Quote:

Originally Posted by Ken-L

Outside I use a 3-burner gas-fired Weber with stainless-steel grates.

Outside I use a gas-fired Jenn-Air with stainless grates. I used to lose a lot of food because of sticking to the grate, but now that I rub them with oil after pre-heating the grill and just before putting on the food, nothing sticks to them at all.

Sidebyte · 07-24-2010, 02:50 PM

Teflon lasts about as long as a tank driver in combat when you have a heavy handed maid like mine. They are just as apt to scrub a teflon pan with a copper scouring pad as not. I do have some non-stick ultra-durable Cuisinart cookware but use mainly stainless or my Char-broil gas grill.

Ken-L · 07-24-2010, 06:48 PM

We mostly use wooden utensils for both non-stick and stainless steel cookware. We never use metal utensils in cookware.

jcjacob · 07-24-2010, 06:53 PM

I use bamboo or silicone coated utensils in all my cookware. The only place I ever use metal is outside on the grill.

07-22-2010, 06:41 PM	#1
edk Member Join Date: Jul 2010 Location: Australia Posts: 49	non-stick or bare metal Theres been a lot of development in non-stick technology over the years, Teflon being the most notable. I don't use non-stick myself, I still use black iron pans and trays and stainless steel pots. I think the health risks associated with Teflon is still too high to make it safe to use. Apart from that, I think the flavours from food cooked on bare metal is much better. __________________ Members don't see ads in threads. Register your free account today and become a member on Tech Today Online, gaining access to posting privileges, contests, free plug-ins and other downloads, unlimited online storage for your photographs, reviews, free marketplace listings, and much more. Last edited by edk; 07-23-2010 at 05:24 PM. Reason: typo

07-23-2010, 02:09 PM	#3
jcjacob Senior Member Join Date: Jul 2010 Location: Doylestown, PA Posts: 159	I do 98% of my cooking in either cast iron or my untreated Stainless steel All-Clad cookware. On occasion I do have a use for non-stick, but it's only rarely used, and I'm not sure what it is, but it's not Teflon. If the cookware's properly seasoned, heated before adding food but not over-heated, most foods tend to release naturally from the surface. __________________ -John

07-23-2010, 06:52 PM	#5
jcjacob Senior Member Join Date: Jul 2010 Location: Doylestown, PA Posts: 159	When they're new, I heat them, pour on a little peanut oil (it has a higher smoking point than regular vegetable oil) then use tongs to hold a paper towel to spread it evenly and wipe up the excess. Depending on the cookware, I might repeat this several times. If the cookware is cleaned with detergent and water, it needs to be seasoned again before using. __________________ -John

07-23-2010, 07:08 PM	#6
Ken-L Senior Member Join Date: Jun 2010 Location: San Francisco Bay Area Posts: 150	I have a few pieces of non-stick, either All-Clad, Calphalon, and one Emeril. But for most of our cooking we use stainless All-Clad, and we have a bunch of those. My wife usually bakes her food in Emile Henry ceramic cookware/bakeware. We gave away all our cast iron cookware when we got a glass-top range. But my wife is now using a cast-iron waffle maker in the oven. Outside I use a 3-burner gas-fired Weber with stainless-steel grates. __________________ "An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way." - Bukowski

07-24-2010, 02:50 PM	#8
Sidebyte Member Join Date: Jul 2010 Location: Medellin, Colombia Posts: 62	Teflon lasts about as long as a tank driver in combat when you have a heavy handed maid like mine. They are just as apt to scrub a teflon pan with a copper scouring pad as not. I do have some non-stick ultra-durable Cuisinart cookware but use mainly stainless or my Char-broil gas grill. __________________ "Give up, I never gave up but my horse did, I think he's pulling a milk wagon in St. Louis" Chief Dan George

07-23-2010, 12:26 PM	#2
verdesardog Junior Member Join Date: Jul 2010 Posts: 28	Teflon sucks! I even have a cast iron waffle maker that I can use on a campfire!

07-24-2010, 06:48 PM	#9
Ken-L Senior Member Join Date: Jun 2010 Location: San Francisco Bay Area Posts: 150	We mostly use wooden utensils for both non-stick and stainless steel cookware. We never use metal utensils in cookware. __________________ "An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way." - Bukowski

07-24-2010, 06:53 PM	#10
jcjacob Senior Member Join Date: Jul 2010 Location: Doylestown, PA Posts: 159	I use bamboo or silicone coated utensils in all my cookware. The only place I ever use metal is outside on the grill. __________________ -John

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