We bought a nice set of non-stick cookware a couple of years ago when we bought our new glass-top stove. Now we have a bird. I’m still using the non-stick (because it’s all I have), but take as many precautions as I can to make sure the bird doesn’t get any PTFE/PFOE (or whatever it is) fumes. I’m tired of having to take so many precautions.
What is my best option for decent cookware that is easy to clean, not horribly expensive, durable, and cooks evenly and isn’t teflon coated?
Aluminum? Stainless? Any particular brand? I can’t just spend a whole huge wad of cash, either…
Stainless is pretty easy to clean up, in most cases. I have both stainless and some Calphalon non-stick. They have a couple different grades of non-stick, one is non-stickier than the other.
I’m pretty happy with my stainless cookware, but it was quite expensive. Cast iron is dirt cheap, but I don’t like the fact that my frying pan requires two hands two move, especially since I worry I’ll melt my skin off if I forget to use a hot mitt.
I use cast iron on my glass top range all the time. It takes a while to heat up (like 10 minutes), and you want to be sure that there’s no grit on the bottom that’ll scratch the glass, but it works fine otherwise.
I’ve always been partial to Revereware. In fact, I have a 3-qt stainless saucepan my parents bought when they were married…in 1950. The black phenolic grip is missing, but it still has the metal core handle attached, and I use it for just about everything you’d use that size pot for.
If I could add yet another opinion. Go to a restaurant supply store that’s open to the pubic. That way you can get restaurant quality cookware at something less then department store prices.
I have a set of Farberware (very similar to the Revereware mentioned above), and it’s wonderful. I’ve had to for about 15 years and it still looks new.
I’ve also started collecting Circulon, and love that as well. Easy to clean, always a plus.
Stainless with a thick bottom to distribute heat evenly is my recommendation. I love my cast iron frying pan, but it is a reactive metal and you shouldn’t cook acids like tomatoes in it. Aluminum is likewise reactive and doesn’t play nice with tomatoes. I like cookware that I don’t have to think about. Enameled cast iron is great, but expensive and heavy.