Cooking with........................
Postmaster
Joined: Mar 2001
Posts: 4,968
Likes: 3
From: So Cal
Cast iron baby. Most used item is my grandma's old 12(?) inch skillet, then I have mother in law's 10, 8 and 5 inchers, various American brands. Also use the Lodge Dutch ovens a lot 12, 10 and 6 inchers. Also like a lodge pot for stews, strangely my wife who HATES cast iron, seems to be adopting my stew pot. Lodge also has two styles of stove top grills that are almost as good as a BBQ for those rainy days when you want to stay inside but still need some char.
Kept in good condition cast iron is almost as good as a good teflon pan for non stickyness. And will last forever, plus puts significant iron into the food which your body needs. And the cast iron is too heavy for my wife to swing.
The wife uses a nice T'Fal(bloody Frenchies) Resistal set that is very nice, but doesn't have the same satifying fry texture that cast iron gives.
When I die, my wife says the cast iron goes out onto the grass. Hope to pass them on to someone who appreciates them before that happens.
Jim Henderson
Kept in good condition cast iron is almost as good as a good teflon pan for non stickyness. And will last forever, plus puts significant iron into the food which your body needs. And the cast iron is too heavy for my wife to swing.
The wife uses a nice T'Fal(bloody Frenchies) Resistal set that is very nice, but doesn't have the same satifying fry texture that cast iron gives.
When I die, my wife says the cast iron goes out onto the grass. Hope to pass them on to someone who appreciates them before that happens.
Jim Henderson
Postmaster
Joined: Mar 2002
Posts: 2,680
Likes: 1
From: Montreal Canada
t-fal teflon pans, pick up some new ones whenever they're 1/2 price. use cast iron for steaks and stews. everything else i got a nice set of stainless steel at the discount store a few years back.
Postmaster
Joined: Apr 2001
Posts: 3,818
Likes: 3
An eclectic collection of odds and ends. No two from the same manufacturer and most given as gifts from relatives and kids. My prized cast iron dutch oven was scrounged out of a Goodwill store during the 70's while in college. A rusty old hulk but ideal for cooking spagetti during those cheap living days. Over the years it became seasoned to black perfection and is far superior to Teflon - IMHO.
Last edited by aerocolorado; Jul 22, 2005 at 04:05 PM.
Fleet Owner
Joined: Aug 2001
Posts: 29,941
Likes: 46
From: Drummonds, TN USA
I used to use teflon exclusively for eggs - I slow cook omelettes in a way that someone once described as a souffle' in a skillet. But over the years and after the roomates they all got butchered by people using steel utensils and cutting things in the pans. 
I have a wide collection, including both Mirro and Presto pressure cookers, a HUGE collection of cast iron including a 12" Wagner skillet, full size WOK (round bottom, not flattened), etc, etc...
There is exactly one Revere pan left. It was packed up in the garage so the EX didn't get it!
Everything from stockpots to bamboo skewers. Most of the chef knives are either professional or no longer made. Professional utensils last much longer and are easier to clean.
And many antiques that I either collected or have from my parents. Among these are not only old cast iron meat grinders, but a very old "Mouley" cheese grater made out of stamped steel - the kind with the flip-over box and grater barrel with a crank handle.
I have a wide collection, including both Mirro and Presto pressure cookers, a HUGE collection of cast iron including a 12" Wagner skillet, full size WOK (round bottom, not flattened), etc, etc...
There is exactly one Revere pan left. It was packed up in the garage so the EX didn't get it!
Everything from stockpots to bamboo skewers. Most of the chef knives are either professional or no longer made. Professional utensils last much longer and are easier to clean.
And many antiques that I either collected or have from my parents. Among these are not only old cast iron meat grinders, but a very old "Mouley" cheese grater made out of stamped steel - the kind with the flip-over box and grater barrel with a crank handle.
Last edited by Greywolf; Jul 22, 2005 at 04:24 PM.
Elder User
Joined: Apr 2003
Posts: 871
Likes: 0
From: Perkasie, Pa.
I use the cardboard that comes with the hot pockets. It does just fine in the microwave. Otherwise the wife does all the cooking, so I don't have a clue. All I know is they make alot of noise when my 1 1/2 year old goes routing through them.
Laughing Gas
Joined: Aug 2004
Posts: 831
Likes: 2
From: Marion,NY
Most of our saute pans are 18/10 stainless from the restaurant supply house that I use for work. Any cheap teflon pan for eggs will do, if their cheap you wont worry about ruining them. Stock pots are heavy aluminum with a copper core on the bottom for better heat distribution. Brand names don't mean a thing, it just adds to the cost. I use cast iron pans that were hand-me-downs from the wifes grandparents, there at least 80 years old, and well seasoned.
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