# Calling all cooks: a survey about your cookware **URL:** \ **Category:** Cafe Society\ **Created:** [April 12, 2002, 7:37pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300 "2002-04-12T19:37:27Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [March 2, 2012, 9:23pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/41 "2012-03-02T21:23:05Z")
I have 1 stainless steel skillet for anything involving acid. The rest is cast iron. ---
**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\ **Post date:** [March 2, 2012, 9:31pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/42 "2012-03-02T21:31:46Z")
We’ve replaced our teflon with deBuyer steel pans that are, I think, similar to cast iron in the seasoning/non-stick aspect, but much lighter. They’re great for eggs/crepes, though you do need to use oil. Everything else is All-Clad stainless. ---
**Author:** ![Suburban\_Plankton](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/suburban_plankton/32/219_2.png) [@Suburban\_Plankton](https://boards.straightdope.com/u/Suburban_Plankton)\ **Post date:** [March 2, 2012, 9:43pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/43 "2012-03-02T21:43:46Z")
> [@Hello\_Again](#): > > Calling all zombies: this thread is 10 years old. Which points out the fact that we really need to know which pan Shirley has been using Every Single Day for the past 10 years 🙂 My answer to the OP is “A Well Seasoned Cast Iron Skillet”, FWIW. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [March 2, 2012, 10:40pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/44 "2012-03-02T22:40:19Z")
> [@zoid](#): > > I reccently got a [Bialetti Aeternum](http://www.amazon.com/Bialetti-Aeternum-Saute-Pan-12-Inch/dp/B00448H23W/ref=sr_1_10?ie=UTF8&qid=1330719726&sr=8-10) ceramic non-stick pan; this thing is remarkable. > I’ve never seen a surface this slick, nothing, and I mean NOTHING, sticks to it. > Amazon reviews have some complaints about the ceramic chipping off but I’ve had the pan 4 months and since I’m very careful with it I’ve had no problems. > > Seroulsly though, it’s unreal compared to teflon. I saw those the last time I was at Bed Bath & Beyond and wondered about them. If you recommend them so highly, I think I’ll get one when it’s time to replace one of my nonstick skillets. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 2, 2012, 11:50pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/45 "2012-03-02T23:50:57Z")
Just remembet to take care of it. Apparently some people find the surface fragile. I don’t have that problem but I’m very careful not to over heat it, stack other pans in it or use any klind of abrasive on it. ---
**Author:** ![Arrendajo](https://avatars.discourse-cdn.com/v4/letter/a/e0b2c6/32.png) [@Arrendajo](https://boards.straightdope.com/u/Arrendajo)\ **Post date:** [March 3, 2012, 1:28am UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/46 "2012-03-03T01:28:06Z")
> [@Turbo\_Dog](#): > > Professional grade cookware is great stuff, but for the basic home cook who isn’t catering on the side, there isn’t a need to spend the amount of money on it. I’ve been using Revere Ware for 10 years now and never had a problem with it, and I’m very hard on pans as I do a lot of high heat cooking. I recommend it a lot because it is very good quality and in my opinion, very tough to beat when you compare the quality to the fairly low cost. I love Revere Ware too and was disappointed that they quit making the stainless steel copper bottomed pans that I have used for years and considered the standard of home cookware. How do these zombie threads get back in the sauce, anyway? ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [March 3, 2012, 4:47pm UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/47 "2012-03-03T16:47:40Z")
We have a pair of Anolon skillets bought from Amazon for under $50, two Revere Ware saucepans, and a Revere Ware stock pot. All of these are stellar pieces that have been in use for years. We do not put the Anolon skillets in the dishwasher. We need a good roasting pan, though. We’ve got one of those cheap black specked ones and it just ain’t good. ---
**Author:** ![scootergirl](https://avatars.discourse-cdn.com/v4/letter/s/e99b99/32.png) [@scootergirl](https://boards.straightdope.com/u/scootergirl)\ **Post date:** [March 6, 2012, 7:30am UTC](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300/48 "2012-03-06T07:30:14Z")
I just found a Revere 12" pan in perfect condition and probably barely used at a thrift shop for $10. I love it and I am completely sold on Revere Ware. [Previous page](https://boards.straightdope.com/t/calling-all-cooks-a-survey-about-your-cookware/103300.md?page=2)