response 15 of 59:

Dec 8 22:21 UTC 2002

Hell, now I'm wondering about the physics of it myself.  Why _is_ it so easy
to burn microwave popcorn, when foods that are _supposed_ to brown don't cook
right in the microwave?

response 17 of 59:

Dec 9 22:22 UTC 2002

I'd not buy a set of any brand of pan but instead look at what it needs to
do.  My collection doesn't match but it works really well for a wide range
of dishes. 

I have one large heavy non-stick frying pan with a surface I need to
nurture.  Only plastic or wooden utensils are used, it gets a hand
washing, and it can't take oven use.  But cleanup is a snap.  I have a
slightly smaller (10")  stainless All-Clad that's perfect for items that
need to develop a good seared surface or maybe where you get it started on
the stovetop and finished in a hot oven.  Non-stick can't do that.  Our
small 7" frying pan is non-stick yet dishwasher safe and takes fairly
harsh treatment. It's a little workhorse.  I looked for a long time
before finding such a beauty (Analon).

The saucier really isn't much different from your standard saucepan but if
you're planning to do much whisking or cooking thick liquids I'd really
suggest you take a look at it.  The subtle difference helps.  I wouldn't
even think of non-stick here but then I'm a big whisk fan.  I think the
saucier's shape means it has a little more surface area too, which helps
when reducing sauces.  But that's not something I do often enough to worry
about. 

I like a big non-stick stockpot for chili and soups, where you don't need
to brown but I sure don't want anything to start burning on the bottom. 
Until about a year ago I had a nice heavy enamel coated Dutch oven but
after 30 years the coating gave out and I went to non-stick here too. 
It's easier to clean, for sure, but I do miss the ability to sear that the
iron had. 

Overall I have a mix of Circulon, Look, Calphalon, Analon, Bernedes,
All-Clad, old Farberware and La Creuset.

That's more than anyone wants to know about my kitchen cabinets but I was
on a roll.  My advice to anyone out there just getting started?  Don't buy
sets. 

response 19 of 59:

Dec 10 14:11 UTC 2002

I bow in reverence to anyone who can make those black iron
pans work well.  I don't have the patience to take care
of 'em.  I know, I know, once you get them seasoned they
don't need much, but, the couple of times I've tried I've
not been able to get over the looks-dirty-but-I-shouldn't-
scrub-it hump.

For the most part, if it can't take the dishwasher it 
doesn't join the fleet.

The oldest pans I have, which are doing yeoman service,
are Farberware saucepans, 1 and 2 quart sizes.  I got 'em
as starter wedding gifts.

response 21 of 59:

Dec 10 16:24 UTC 2002

My main pot collection is a set of stainless steel-clad iron bottome and
part-way up the sides that my mom gave me when I went off to college.  They
are idendtical to the one sshe had used for 15 years at that point.

Ihave 4 sizes of pots, one of which has a double boiler and a steamer
insert that also goes in the oven as a casserole. Two copies of the
smallest 3/4 qt pot. Big couple gallon dutch oven, 3 sizes of frying pans,
all of them with specially designed lids that hold in the steam, but let
it burble away in spurts.  Nearly waterless cooking can be done with a low
flame.  I'll think of the manufactureer in a minute.

Set augmented by aforementioned 2 Cup sauce pot, three sizes of cast iron
skillets, which see far more use than the stainless ones, a 1qt cast iron
dutch oven, and a big couple gallon one.  These are actually pot, not
legged-dutch ovens.  A heavy steel wok, and a crepe pan finish up the
top-of-stove collection.

Actually I have a bunch of pyroceramic casseroles too, but I don't usually
reach for them unless I'm going to finish something in the oven.

response 23 of 59:

Dec 10 18:41 UTC 2002

Re #21" Echoware, I have the same set.

response 25 of 59:

Dec 10 21:25 UTC 2002

I used to have some of those Visions glass pots. I loved them except 
for one thing. They break if you drop them! I dont have them anymore :(

You guys sure have a lot of pots. I have 2 sauce pans and some cast 
iron frying pans (that used to belong to my mother's brother. He bought 
them in the early 1960's and they are still good! I had to reseason 
them though). Oh yeah, I have some stainless steel stock pots for 
making soup but I never get around to it so they have been gathering 
dust for over 2 years. 

response 27 of 59:

Dec 11 11:38 UTC 2002

Re: #19
I ignore most of the "treat it like thousand-year-old lace" rules on cast
iron.  I wash 'em with dish detergent & a nylon scrub brush and use metal
utensils fairly often in cooking.  If the coating looks a bit thin, almost
no time is needed to stick a thumb in some oil & rub it around (don't try
for more than just wetting the surface).  Just-one-slip-and-the-damage-is-
permanent (to a far more expensive pan) Teflon sounds worse to me.

I don't have a dishwasher (where cast iron shouldn't go), but a few quick
swirls with a soapy brush, rinse, & dry with a hot burner or oven doesn't
take enough time that it matters.

response 29 of 59:

Dec 11 22:38 UTC 2002

re#29 Hahaha. Maybe someday I will try that. 

yeah, I dont find it too difficult to take care of the cast iron. I 
wash it with soap sometimes if it needs it. I just make sure it is 
rinsed well and then I make sure it is dry before I put it away. I 
never soak it. 

response 31 of 59:

Dec 15 06:44 UTC 2002

I've one cast-iron skillet; it may have belonged to my grandmother before my
mother gave it to me.  (I'm fairly certain several of her skillets, which now
belong to my brother, belonged to her mother (our grandmother).)  We also have
one set of Revereware, purchased when we moved here in '87.  (Now I wonder
what happened to the stuff we had before?  Maybe it's boxed up somewhere.)
We also have a set of enamel pots and some Corningware casseroles.

I used to use the skillet _only_ for corn bread, but lately I've been cooking
eggs in it, which works better than cooking them in the stainless steel
skillet.

response 33 of 59:

Apr 29 20:39 UTC 2003

This item is pretty old, but I am now in the market to replace my cast iron
skillets, which I love, because the extra iron is supposed to be very bad for
men.

I don';t want to bother with the "cheap stuff" -- I want to slowly collect
a set that can be passed on to my grandkids after yoemens duty in my kitchen.

I have one large, flimsy stainless steel pan that burns anythign and
everything to replacde and one small omelet pan that has a stainless outside
and a heavy core of some sort.  It was outrageously expensive...$50 for the
omelket pan, lots more for the larger sized pan, but it works beautifully.
I'll atick with that brand if I can't find anything as good at a lower price.

But I wonderd which skillets you have that have lasted for years, don't burn
and stick, and you would replace them witht he same thing if you ahd to do
it over again...

response 35 of 59:

Apr 29 23:11 UTC 2003

For omelets I'd most certainly get a non-stick surface, that didn't cost a
whole lot, that I'd simply plan to replace ever two years.  I don't do
high maintenance, hand wash only pans.  Non-stick, no matter how much you
pay for it, has to be treated to gentle soap and hand washing if you want
it to last.  For that reason I'd never go All-Clad non-stick. 

When you don't need non-stick or even want to brown items, All-Clad can't
be beat.  Your grandchildren will love it for those very rare times they
take a sentimental journey and prepare a homemade meal. 

Have I mentioned lately how much I enjoy my 3 quart saucier? ;-)

But what's the deal with iron residue and men's health?  

response 37 of 59:

Apr 30 01:30 UTC 2003

You can replace the missing piece - they sell replacements in the same kit
as the rubber gasket.  Might be as much as $8 and if your local hardware store
does not have any, try the company's website (also a bit cheaper).

Men who eat animals can accumulate too much iron.  Plant iron is not absorbed
if not needed.  I doubt that frying in cast iron will add much iron.  Boiling
acidic liquids might.  Women after menopause who eat animals will have the
same problem if they eat too much animal.

response 39 of 59:

Apr 30 02:03 UTC 2003

Ditto what Mary said - get a $12 teflon pan from the grocery store.  Those
things are pretty good these days, and I've been using the same cheapy for
probably 8 years now.