Cookware — From Stainless Steel Pans to Cast Iron and Anodiz
April 10th, 2010 | 
Author: Cookware runs the gamut — from stainless steel to cast iron to anodized aluminum, copper and coated cast iron — and many more. Rita’s got some favorite cookware that she recommends. Her enamel coated cookware, the 100 year old cast iron skillet handed down from her mother and the new anodized aluminum pans. Cookware sets will be big gifts this Christmas and all year long for birthdays and other occasions. What’s the difference between professional sets and affordable discount sets? In this video Rita tells you what to look for when shopping for pots and pans.
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She’s a natural! I’m also impressed with the technical knowledge. Definitely at the top of any TV cooking show. I was kinda hoping to hear something on glass/glass ceramic cookware though.
I like your show, you are informative and hit on all the right topics. thank you
Can I cook with olive oil on my cast iron cookware?
Sure. Any oil can be used. Just be sure to dry the pan well after washing so it doesn’t rust. ~Rita
Great info….I bought my first cast iron pan an I am in love!!! Knowing that if I take care of it I can pass it down to someone is awesome. After your video tomatoes will never hit my cast iron….Thank you.
Rita, you are GREAT on camera. You do address cookware safety with aluminum NOT causing Alzheimer’s disease, but you do not mention the safety issues of conventional non-stick coating surfaces, which are pretty toxic. Safety of heating plastic cooking utensils is also worth discussing. Stainless steel is made with nickel, which leaches into food, esp. if acidic, and nickel is a metal toxin and carcinogen. Do you recommend GreenPan, the new ceramic based nonstick cookware?
I checked with All Clad. They assured me no nickel leaches out of either their All Clad or Emerilware pans. All Clad is aluminum sandwiched in between layers of stainless. Emeril has the aluminum/copper disk pressure applied on the bottom. Both have stainless cooking surfaces. John Matarese, a local consumer reporter touts stainless as being the safest surface to cook on. I like iron cookware and have tried the Martha green pan. I like that too: it’s silica based and makes a great omelet w/o fat
Glad you enjoyed it! ~Rita
Great info!
I replaced all my nonstick treated pans, because I have a cockatiel and teflon will emit a gas that is in a low dose and it can/will kills birds.
Can I use my cast iron skillets on a glass flat top stove? Do they have to be seasoned (in the oven) after each use or can I just dry and oil it without placing it in the oven?
Thanks!
I bought a set of Stainless steel pots and pans (with aluminum bottoms attached for heat conduction), about 6 years ago, and I’ve loved them. I’ll never buy another pan ever again.
Thank you Rita! Very helpful and informative!
Correction: The thermal conductivity of aluminum is superseded by gold, copper and silver, in that order.
i think she meant cooking materials. who uses a gold pan?
You rock!
All my cookwear pan and pots are Cast Iron. They work well for stovetop and oven…and even on the BBQ !!
people who pan for gold…
thanks for the info…
Great Video!!!
Thank you! ~Rita
No metal spatulas on the Le Creuset!
Yes, cast iron has to be seasoned every time you’ve finished washing it or it will rust. And you can’t leave it to dry on it’s own either, which will also make it rust. And when oiling the cast iron after drying you heat it, so the metal can open up it’s pores and absorb the oil.
You forgot to mention that Hard Anodized Aluminum is also twice as hard as stainless steel after the hard anodizing process. And near the end you said to wash cast iron with hot soapy water. The soap/dish detergent actually strips the seasoning off, so only hot water is needed for washing cast iron, or carbon steel.
THANK YOU THANK YOU THANK YOU I needed this info. So very clear and very detailed thank you
I really did not know about no cooking spray on nonstick, but i can still spray my stainless steel right?
try to stay away from plastic (tehplon) when dealing with hot cooking including dealing with the food its self also the only real problem with wood is that it can hold bacteria and mold which can cause it to rot and even might get you sick and as with plastics if its chemically treated it could cause them to come into your food and damage the utensils them selfs. I would say stainless steel would be the best.