STAINLESS STEEL KITCHEN COOKWARE

Posts Tagged ‘cast iron’

Review of Lodge Signature Series 12 inch cast iron skillet.

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I made Chicken Parmesan yesterday and (long story short) got some of the cheese burned onto the pan. I’ve soaked it in water, soaked it in vinegar, and scrubbed with Bar Keeper’s Friend cleaner and there’s still some there.

I know I could get it off with a green scrub pad, but it’s All-Clad (not WalMart) and I don’t want to scar it up. It will come off with repeated scrubbing, but I’m looking for something that will make it easier (esp if this happens again).

Thanks for any ideas.
All-Clad warns to never use sprays like Pam. I did it before I new better & it was almost as bad getting it cleaned off. That’s when I discovered Bar Keeper’s Friend.

I usually use the cast-iron, but must not have been thinking when I pulled out the stainless. One of those stupid mistakes I never thought I’d make. (:
new=Knew Oooops.

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Scrubaroo Brand Stainless Steel Sponge The stainless steel sponge has been around for over 100 years, but has virtually disappeared from home use. We are here to reintroduce you to this wonderful product and make it available once more for home use.

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As important as what you eat is what you use to cook your food and store it. Non-stick cookware can be deadly. Did you know that cast iron can be as non-stick as Teflon? Learn how to stock your kitchen with cookware that doesn’t add toxins to your food.

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cast iron, stainless steel, …etc? Looking for non toxic

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As important as what you eat is what you use to cook your food and store it. Non-stick cookware can be deadly. Did you know that cast iron can be as non-stick as Teflon? Learn how to stock your kitchen with cookware that doesn’t add toxins to your food.

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I have Calphalon cast-iron pans, T-Fal Teflon coated pans (enamel outter), and a couple of stainless steel pans…all have at some point or another gotten some cooked on yuckies that I cant scrub off with my regular scratch pad. HELP! I love sources…
I am talking about the OUTSIDE of the pans, please.

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As important as what you eat is what you use to cook your food and store it. Non-stick cookware can be deadly. Did you know that cast iron can be as non-stick as Teflon? Learn how to stock your kitchen with cookware that doesn’t add toxins to your food.

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I’m thinking of getting a new pan set. I’m researching different brands and different types of cookware. This will be a big investment as I plan on keeping these pans for the rest of my life (hopefully).

So I’m trying to decide between cast iron, copper, or stainless steel.

The brands I’ve narrowed it down to are:
Copper: http://www.mauviel.com/
Stainless Steel: http://www.all-clad.com/
Cast Iron: http://www.lecreuset.com/usa/home.php

Any opinions?
What pans do you like to cook on?
Right now we have an electric stove with a ceramic glass top. I prefer a gas stove, though and if I ever redo my kitchen, I’m going to have a gas cooktop.
Oh – and I do all types of cooking, from soups and stews to stir fry, searing steaks and deglazing for a sauce, and just about everything.

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I had put a pot on to boil a small bit of water. I left the pot unattended (yes I know, bad), and came back to find the water evaporated quicker than I expected and the pan had been burning. I carefully let it cool down and started rinsing it out, but there was a white residue on the bottom. I started to wipe it away with a sponge, but it left black residue on the bottom of the pan. When I wipe all the residue (the white that turns black) away, it looks normal. I just want to be sure it would be safe to cook in the pan again as it was part of a set someone donated to our kitchen last year. My roommate uses them from time to time. As for me, I’m about ready to save up for stainless steel and cast iron, I’m really tired of nonstick cookware.

Did I toast it? If so I need to know before she cooks anything with it.

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