Need information regarding pots & pans

[Guest guest]

Hi Liza!

 

I am going thru the same thing trying to find some good pots and pans. I'm going thru a divorce and need to re-stock.

I found that the black anodized steel to be the best. They are thick and transfer heat fast. But the best thing is that the clean up is very easy and metal tools can be used.

I tried the bright, shiny stainless steel pans and the clean up is terrible having to use lots of elbow grease to get them clean.

I looked at a 13 piece set of the black in Sam's Club (Wal-Mart) for about $150.00. Way too expensive for a retired person, but I will save and get them ASAP. I'll just have to use my camping cast iron until then.

 

For more scientific data you will need to research the past postings as this was discussed several months ago......

 

LoveBobAdageyudiStaya Udanvti

**************************************************************************

 

"Liza" recyclingmom2003 Thu May 4, 2006 4:35am(PDT) Need information regarding pots & pansPlease help. I need information regarding the best pots and pans to use for cooking. Im getting rid of my nonstick pans and Im shopping for stainless steel and cast iron so far. My mother bought me aluminum pots and I can tell from her voice she was a bit insulted when I wanted to return them to her and exchange them. I'm trying to educate her using the information Ive learned here but from our recent conversations I know its going in one ear and out the other. I think if I could show her some solid data it might stay with her and she will get rid of her own aluminum pots/pans and thus not feel insulted. You would think at 43 (in a few weeks) she would respect my thoughts and feelings about nutrition.Any leads to the data and suggestions in addition to SS and cast iron would be greatly appreciated.BTW how about glass? Do they still make glass cookware?Liza

[Guest guest]

Wow I really expected more responses, information and/or direction.

Like I mentioned before I tried searching the archives and came up

with nothing helpful. This is a great group and I have learned alot,

but I will ask elsewhere...Thanks anyway.

Liza

 

herbal remedies , " Liza " <recyclingmom2003

wrote:

>

> Please help. I need information regarding the best pots and pans to

use

> for cooking. Im getting rid of my nonstick pans and Im shopping for

> stainless steel and cast iron so far. My mother bought me aluminum

pots

> and I can tell from her voice she was a bit insulted when I wanted

to

> return them to her and exchange them. I'm trying to educate her

using

> the information Ive learned here but from our recent conversations

I

> know its going in one ear and out the other. I think if I could

show

> her some solid data it might stay with her and she will get rid of

her

> own aluminum pots/pans and thus not feel insulted. You would think

at

> 43 (in a few weeks) she would respect my thoughts and feelings

about

> nutrition.

> Any leads to the data and suggestions in addition to SS and cast

iron

> would be greatly appreciated.

> BTW how about glass? Do they still make glass cookware?

> Liza

>

[Guest guest]

> herbal remedies , " Liza " <recyclingmom2003@>

> wrote:

> >

> > Please help. I need information regarding the best pots and pans

>to use for cooking. Im getting rid of my nonstick pans and Im

>shopping for stainless steel and cast iron so far. My mother bought

>me aluminum pots and I can tell from her voice she was a bit

>insulted when I wanted to return them to her and exchange them. I'm

>trying to educate her using the information Ive learned here but

>from our recent conversations

> I know its going in one ear and out the other. I think if I could

> show her some solid data it might stay with her and she will get

>rid of her own aluminum pots/pans and thus not feel insulted. You

>would think at 43 (in a few weeks) she would respect my thoughts

>and feelings about nutrition.

 

> Any leads to the data and suggestions in addition to SS and cast

> iron would be greatly appreciated.

> BTW how about glass? Do they still make glass cookware?

> > Liza

 

********

Liza,

 

I don't know if they manufacture Visions (glass) pots and pans

anymore. I bought my set many years ago when they started to find

that the chemicals released from the " non-sticks " while cooking,

kill pet birds. I figured those chemicals couldn't be good for

people then either, and now after all these years, they are finally

starting to realise it too.

 

However, I do see the Visions pots and pans sold at quite a few

garage sales nowadays. My sister just bought a full set of Visions

saucepans (with lids) at a garage sale for $4.50 a couple weeks

ago. They look brand new. Might be something to check out if you

are wanting glass pots/pans.

 

A couple of links that mention aluminum toxicity (not just in pans)

are:

 

http://www.bellaonline.com/articles/art7739.asp

 

http://www.dld123.com/q & a/qandatemp.php?id=Q98

 

http://www.healthy.net/asp/templates/article.asp?

pagetype=article & id=1958

 

-or- if above link is broken up: http://tinyurl.com/mufnw

 

 

Hope this helps....

Jan / Michigan

[Guest guest]

Once you get the hang of it - and get your cookware

seasoned properly - cast iron ROCKS. The natural iron

it provides is a bonus )

 

Dee

 

--- zoomom9 <zoomom9 wrote:

 

> > herbal remedies , " Liza "

> <recyclingmom2003@>

> > wrote:

> > >

> > > Please help. I need information regarding the

> best pots and pans

> >to use for cooking. Im getting rid of my nonstick

> pans and Im

> >shopping for stainless steel and cast iron so far.

> My mother bought

> >me aluminum pots and I can tell from her voice she

> was a bit

> >insulted when I wanted to return them to her and

> exchange them. I'm

> >trying to educate her using the information Ive

> learned here but

> >from our recent conversations

> > I know its going in one ear and out the other. I

> think if I could

> > show her some solid data it might stay with her

> and she will get

> >rid of her own aluminum pots/pans and thus not feel

> insulted. You

> >would think at 43 (in a few weeks) she would

> respect my thoughts

> >and feelings about nutrition.

>

> > Any leads to the data and suggestions in addition

> to SS and cast

> > iron would be greatly appreciated.

> > BTW how about glass? Do they still make glass

> cookware?

> > > Liza

>

> ********

> Liza,

>

> I don't know if they manufacture Visions (glass)

> pots and pans

> anymore. I bought my set many years ago when they

> started to find

> that the chemicals released from the " non-sticks "

> while cooking,

> kill pet birds. I figured those chemicals couldn't

> be good for

> people then either, and now after all these years,

> they are finally

> starting to realise it too.

>

> However, I do see the Visions pots and pans sold at

> quite a few

> garage sales nowadays. My sister just bought a full

> set of Visions

> saucepans (with lids) at a garage sale for $4.50 a

> couple weeks

> ago. They look brand new. Might be something to

> check out if you

> are wanting glass pots/pans.

>

> A couple of links that mention aluminum toxicity

> (not just in pans)

> are:

>

> http://www.bellaonline.com/articles/art7739.asp

>

> http://www.dld123.com/q & a/qandatemp.php?id=Q98

>

> http://www.healthy.net/asp/templates/article.asp?

> pagetype=article & id=1958

>

> -or- if above link is broken up:

> http://tinyurl.com/mufnw

>

>

> Hope this helps....

> Jan / Michigan

>

>

>

>

>

>

>

 

 

 

 

 

 

[Guest guest]

I didnt think of these. The last time I saw them they had non-stick

coating on them and just took them off my list. Honestly I didnt

think to look for used. Duh moment. LOL Thanks so much for the idea

Im going to keep my eyes open for them. Thanks also for the links I

will be reading those later tonight. Not enough hours in the day

lately to get things done.

Have a great weekend!!

Liza

 

 

> I don't know if they manufacture Visions (glass) pots and pans

> anymore. I bought my set many years ago when they started to find

> that the chemicals released from the " non-sticks " while cooking,

> kill pet birds. I figured those chemicals couldn't be good for

> people then either, and now after all these years, they are finally

> starting to realise it too.

>

> However, I do see the Visions pots and pans sold at quite a few

> garage sales nowadays. My sister just bought a full set of Visions

> saucepans (with lids) at a garage sale for $4.50 a couple weeks

> ago. They look brand new. Might be something to check out if you

> are wanting glass pots/pans.

>

> A couple of links that mention aluminum toxicity (not just in pans)

> are:

>

> http://www.bellaonline.com/articles/art7739.asp

>

> http://www.dld123.com/q & a/qandatemp.php?id=Q98

>

> http://www.healthy.net/asp/templates/article.asp?

> pagetype=article & id=1958

>

> -or- if above link is broken up: http://tinyurl.com/mufnw

>

>

> Hope this helps....

> Jan / Michigan

>

[Guest guest]

Hi Dee,

Oh yes Im on the hunt for those too. You get a good upper body workout

while you cook. Now thats what I call multi-tasking.

 

Whats a good way to season them? I keep hearing about rust..etc.

 

Have a great weekend!

Liza

 

herbal remedies , " Dee \(Dondrea\) "

<dondreashea wrote:

>

> Once you get the hang of it - and get your cookware

> seasoned properly - cast iron ROCKS. The natural iron

> it provides is a bonus )

>

> Dee

[Guest guest]

Here ya go Lisa - I used to sell Lodge and John Wright

cast iron - this is from my old website. Hope it helps

you!

 

Choosing and Curing Ironware

 

There are only a handful of sources for new cast

ironware. Three American companies--Wright, Wagner and

Lodge--still produce it.

 

Also, if you have a choice, avoid designs with

self-basting lids. These are either covered with metal

nipples or have a series of holes on the inside. They

are more difficult to care for, because steam

condenses in the depressions and on the nipples and

tends to draw out the cure. They're also much harder

to dry, resulting in rust on the inside of the lid and

a metallic taste in the food that comes from cooking

in uncured iron.

 

Wooden handles--more common on imported ironware--are

handsome and stay cool to the touch ... theoretically.

Keep in mind that they are not appropriate for use on

an open fire, and the wooden handles actually do heat

up, thanks largely to the aluminum bolts that

generally pass through their middles. Also, because

you have a soft metal screw going into a hard metal

thread, the bolt eventually wears down, causing the

handle to loosen.

 

All new iron has a protective coating on it, which

must be removed. American companies use a special

food-safe wax; imports are covered with a

water-soluble shellac. In either case, scrub the item

with a scouring pad, using soap and the hottest tap

water you can stand. Once the coating is removed, you

should never again let soap touch the iron.

 

Let's repeat that. Do not use soap on cured cast iron.

The cure is based on grease, and soap's job is to

remove grease. So if you wash your iron with soap,

you'll destroy the very effect you are trying for.

 

Also, make sure to remove all of the protective

coating. If not, you'll get a very strange smell as

the coating cooks during the curing process and this

funky aroma will often linger, permeating and

corrupting the flavor of any food later cooked in the

pot.

 

When the iron comes clean, immediately dry it and wipe

a fairly heavy coating of shortening over all the

metal, being sure to include the handle and any legs

or other protuberances. Historically, lard was used

for this purpose. But lard, like all animal fats, has

a tendency to turn rancid, so shortening is a better

bet. Never use butter, margarine or any fat containing

milk or salt to season cast iron.

 

Heat your oven to 400 [degrees] F and bake your iron

pieces between 1 and 3 hours. Remove them, blot up any

puddles of oil with a paper towel, then let the iron

pieces cool. Do not be alarmed if at this point the

cast iron feels sticky; it'll lose this once the cure

is complete.

 

Cast iron makers will tell you that the cookware is

now ready for cooking, though most recommend that you

use it only for frying the first few times. We find

that oiling and heating the iron at least one more

time before use effects a better initial cure. In this

case, grease the piece lightly, and the stickiness

should disappear; if not, it will the first time you

cook with it.

 

After you've completed the second coating, it's okay

to cook in the iron, but be sure to follow the

manufacturer's suggestion and use the piece for frying

only. Your ironware will be slightly discolored at

this stage, but those first few frying jobs will

complete the cure, and turn the iron into the rich,

black color that is the sign of a well-cured,

well-used skillet or pot.

 

Proper cleaning of cast iron is the secret to

maintaining the cure. So let's repeat once more: Do

not use soap on cured cast iron. Ever! All you need is

hot water (the hotter the better) and a scrub brush.

 

Once again, use straight hot water from the tap or

water you've heated in camp. If outdoors, pour a small

amount (a cup or two is all it takes) in the iron and

use the scrub brush to vigorously scour all surfaces.

Rinse the surface with more hot water. Indoors, merely

let the hot water flow over the iron as you scrub it

with the brush. If you are concerned about

sterilization, pour boiling water into and over the

iron after you have brushed it. But frankly, we don't

consider this necessary: If the iron has been cured

properly, it will not harbor pathogens.

 

Immediately dry the iron, then coat it with a thin

film of shortening - those non-stick cooking sprays

will also work. This replaces any you have lost

through cooking and cleaning and further assures there

will be no rusting.

 

When storing your cast iron, be sure to put a dry

paper towel between the pot or skillet and the lid, or

in between iron cooking pans to avoid any rusting.

 

Depending on what it's used for, cast iron often

doesn't have to be cleaned at all. We have friends who

reserve one skillet strictly for making corn bread.

When the skillet comes out of the oven, they turn the

bread onto a rack to cool. The skillet is merely given

a wipe with a paper towel, and a new film of

shortening is applied. Very often, you can use the

same approach even for foods cooked on the top of the

range. The idea is to make sure nothing but a thin

film of grease is left behind.

 

Blessings,

Dee

 

 

 

 

 

 

[Guest guest]

Hi Dee,

This is great thank you. I saved it in my files.

Thanks again, have a great evening

Liza

 

herbal remedies , " Dee \(Dondrea\) "

<dondreashea wrote:

>

> Here ya go Lisa - I used to sell Lodge and John Wright

> cast iron - this is from my old website. Hope it helps

> you!

>

> Choosing and Curing Ironware

>

> There are only a handful of sources for new cast

> ironware. Three American companies--Wright, Wagner and

> Lodge--still produce it.

>

> Also, if you have a choice, avoid designs with

> self-basting lids. These are either covered with metal

> nipples or have a series of holes on the inside. They

> are more difficult to care for, because steam

> condenses in the depressions and on the nipples and

> tends to draw out the cure. They're also much harder

> to dry, resulting in rust on the inside of the lid and

> a metallic taste in the food that comes from cooking

> in uncured iron.

>

> Wooden handles--more common on imported ironware--are

> handsome and stay cool to the touch ... theoretically.

> Keep in mind that they are not appropriate for use on

> an open fire, and the wooden handles actually do heat

> up, thanks largely to the aluminum bolts that

> generally pass through their middles. Also, because

> you have a soft metal screw going into a hard metal

> thread, the bolt eventually wears down, causing the

> handle to loosen.

>

> All new iron has a protective coating on it, which

> must be removed. American companies use a special

> food-safe wax; imports are covered with a

> water-soluble shellac. In either case, scrub the item

> with a scouring pad, using soap and the hottest tap

> water you can stand. Once the coating is removed, you

> should never again let soap touch the iron.

>

> Let's repeat that. Do not use soap on cured cast iron.

> The cure is based on grease, and soap's job is to

> remove grease. So if you wash your iron with soap,

> you'll destroy the very effect you are trying for.

>

> Also, make sure to remove all of the protective

> coating. If not, you'll get a very strange smell as

> the coating cooks during the curing process and this

> funky aroma will often linger, permeating and

> corrupting the flavor of any food later cooked in the

> pot.

>

> When the iron comes clean, immediately dry it and wipe

> a fairly heavy coating of shortening over all the

> metal, being sure to include the handle and any legs

> or other protuberances. Historically, lard was used

> for this purpose. But lard, like all animal fats, has

> a tendency to turn rancid, so shortening is a better

> bet. Never use butter, margarine or any fat containing

> milk or salt to season cast iron.

>

> Heat your oven to 400 [degrees] F and bake your iron

> pieces between 1 and 3 hours. Remove them, blot up any

> puddles of oil with a paper towel, then let the iron

> pieces cool. Do not be alarmed if at this point the

> cast iron feels sticky; it'll lose this once the cure

> is complete.

>

> Cast iron makers will tell you that the cookware is

> now ready for cooking, though most recommend that you

> use it only for frying the first few times. We find

> that oiling and heating the iron at least one more

> time before use effects a better initial cure. In this

> case, grease the piece lightly, and the stickiness

> should disappear; if not, it will the first time you

> cook with it.

>

> After you've completed the second coating, it's okay

> to cook in the iron, but be sure to follow the

> manufacturer's suggestion and use the piece for frying

> only. Your ironware will be slightly discolored at

> this stage, but those first few frying jobs will

> complete the cure, and turn the iron into the rich,

> black color that is the sign of a well-cured,

> well-used skillet or pot.

>

> Proper cleaning of cast iron is the secret to

> maintaining the cure. So let's repeat once more: Do

> not use soap on cured cast iron. Ever! All you need is

> hot water (the hotter the better) and a scrub brush.

>

> Once again, use straight hot water from the tap or

> water you've heated in camp. If outdoors, pour a small

> amount (a cup or two is all it takes) in the iron and

> use the scrub brush to vigorously scour all surfaces.

> Rinse the surface with more hot water. Indoors, merely

> let the hot water flow over the iron as you scrub it

> with the brush. If you are concerned about

> sterilization, pour boiling water into and over the

> iron after you have brushed it. But frankly, we don't

> consider this necessary: If the iron has been cured

> properly, it will not harbor pathogens.

>

> Immediately dry the iron, then coat it with a thin

> film of shortening - those non-stick cooking sprays

> will also work. This replaces any you have lost

> through cooking and cleaning and further assures there

> will be no rusting.

>

> When storing your cast iron, be sure to put a dry

> paper towel between the pot or skillet and the lid, or

> in between iron cooking pans to avoid any rusting.

>

> Depending on what it's used for, cast iron often

> doesn't have to be cleaned at all. We have friends who

> reserve one skillet strictly for making corn bread.

> When the skillet comes out of the oven, they turn the

> bread onto a rack to cool. The skillet is merely given

> a wipe with a paper towel, and a new film of

> shortening is applied. Very often, you can use the

> same approach even for foods cooked on the top of the

> range. The idea is to make sure nothing but a thin

> film of grease is left behind.

>

> Blessings,

> Dee

>

>

>

>

>

>

>