Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 We have Revereware pots and cast iron frying pans. Nothing sticks in the cast iron except scrambled eggs and I use minimal oil when cooking, 1 light spray or a little drizzle, less than 1 tsp., in the big cast iron frying pan or griddle. We've had the cast iron for years and it's very well-seasoned. The only problem I have with the cast iron is sometimes it's so darn heavy lol but I wouldn't trade it for anything. Peace, Diane , " Rayne " <stargazerlily72 wrote: > > I need any and everyone's honest opinion/experience with cookware. To > be specific, I am looking to get rid of all teflon type pans. I > currently have a stainless pan for frying/sauteeing. It is a pain in > the you know what to clean and I just can't seem to keep things from > sticking. I prefer to NOT use oil when I cook. I also cook alot on high > heat. I have cast iron as well but find myself avoiding them for the > same clean up and oil reasons. I was looking at the Le Crueset (sp?) > type pans (enamel coated)and wondering if anyone can tell me how they > perform before I plunk down that kind of money for them. Thank you all > so much in advance. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 I have surgical grade stainless steel pots and pans and cast iron frying pan and a stainless steel wok. I love them all. I've had them for over 25 years and they all still look great! My mom bought some waterless stainless steel cookware, and here food is extra yummy that comes from that. It is certainly well worth looking at. Judy - strayfeather1 Sunday, February 24, 2008 1:12 PM Re: Honestly...love my cast iron We have Revereware pots and cast iron frying pans. Nothing sticks in the cast iron except scrambled eggs and I use minimal oil when cooking, 1 light spray or a little drizzle, less than 1 tsp., in the big cast iron frying pan or griddle. We've had the cast iron for years and it's very well-seasoned. The only problem I have with the cast iron is sometimes it's so darn heavy lol but I wouldn't trade it for anything. Peace, Diane , " Rayne " <stargazerlily72 wrote: > > I need any and everyone's honest opinion/experience with cookware. To > be specific, I am looking to get rid of all teflon type pans. I > currently have a stainless pan for frying/sauteeing. It is a pain in > the you know what to clean and I just can't seem to keep things from > sticking. I prefer to NOT use oil when I cook. I also cook alot on high > heat. I have cast iron as well but find myself avoiding them for the > same clean up and oil reasons. I was looking at the Le Crueset (sp?) > type pans (enamel coated)and wondering if anyone can tell me how they > perform before I plunk down that kind of money for them. Thank you all > so much in advance. > Quote Link to comment Share on other sites More sharing options...
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