I think the marketing (by competitors) and media news about non-stick cookware is a little misleading. The original bru ha ha had nothing to do with using it for cooking, but rather the manufacturing process that could result in some health issues to factory workers making the product. The has also been some claims that extremely high heat can cause the non-stick surface to breakdown. That's true of pretty much any surface including metals and glass. IMO, changing your cookware is not going to make any measurable difference in the food you eat. However, if you are just looking for a reason to buy new pots and pans, I guess this is as good a one as any. I've always had a mix of both brands and materials because I find that more versatile. I use non-stick so I don't have to use fat for pan or stir-frying or sauteing. I use stainless steel for soups and slow cooking, and I use ceramic or class for oven baking.
Adenocarcinoma, Lung Cancer Questions
Shopping for Cookware
Asked by shopaholic25 on Tuesday, January 15, 2013
Shopping for Cookware
I have been trying to eat better - more veggies & fruits, esp. organic. I would like to change my cookware also. I understand the non-stick coating is dangerous, especially if it has cuts. I read that stainless steel, glass & ceramics are better, esp. manufactured in USA. Any recommendation of brand, including where made & how to buy?
Thanks in advance!
7 Answers from the Community
The best thing to use for health is a good cast iron. This does require some work to get it pre seasoned. This involves basically baking oil into it. I had a couple of really good pans that were unfortunately "scrubbed really clean" by a well meaning friend and rusted, so it is extra work but is so nice for cooking.
I do use non stick pans, I find that I have no problem with non stick if I go for the better quality pans. The better brands (my favorite is circulon)have the coating embedded into the pan better. The others seem to be sprayed on and scratch really easy.
I love to cook so I have a collection of tools.
I still use nonstick but got rid of our supply of older pots and pans. I've also convinced my husband if the non-stick coating is compromised we will replace it. I had credit card "points" that were going to expire & had to be used on their catalog of goods. We needed new fry pans & I chose Rachael Ray set of 3 frying pans, we've been AMAZINGLY impressed with the integrity and durability. Hubby is not one to even consider pots /pans. "of the stars" but has told me to consider replacing all our non-stick with RR products.
Thanks for the info. I had a difficult time finding cookware made in USA. Most (including big named companies) were made in China.One company was made in France & one in Germany. I found one in USA -All-Clad - that was quite expensive. I'm getting annoyed with those "designed in USA", but made in China
I have not used teflon cookwear in a long time. We have a bird and have been told that if you heat teflon over high heat, the fumes can kill a bird, so figure it is not good for people either.
I use my old favorite stainless steel cookware (also called 'Waterless Cookware') with either a copper or aluminum core between the stainless steel layers which heat the cookware evenly. Some are 3 ply and some are 7 ply. I don't think it makes a difference. Because you do not use high heat and you can do things in these that you would normally use the oven for (like roasting or baking cakes), you can save money on your energy bill. When you roast in these, the roast does not shrink as much as when cooked in the oven. You should NOT cook on high heat using these pans, or they will warp. I would not put these in the oven either for the handles would get damaged. There are many brand names made in the USA: Kitchen Queen, Kitchen Craft, Lifetime, Health Craft , Rena Ware, Flavor Seal, Life, Dine Rite Mini-Oven, and many others. Perhaps some of these are out of business now. I bought most of mine in the late 60s. I have not been cooking with much oil or butter for about 40 years and you don't need it with these pans either. I sometimes use a light spray of canola or olive oil. They are wonderful for vegetables, soups, stews, rice, oatmeal, or other grains, some fish and chicken dishes. They are easy to wash by hand. Sometimes I use a little stainless steel cleaner on them to make them look like new. The only problem with them is that they are very expensive. I found some of my cookware at 2nd hand stores, estate sales, etc. and felt SO lucky! Look on the internet for Waterless Cooking. They may have some recipes to look at also. You do have to cook a little differently, but I love them.
I also have some cast iron to use for high heat cooking on top of the stove and for in the the oven. They can work like a non-stick pan if seasoned well, but can rust if not properly cared for. (They can warp if used over a hot camp fire.) They can last for generations and can be reseasoned over and over.
Hope this is helpful.