Poll: what type of cookware do you use?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by eggzettera, Feb 5, 2008.

  1. eggzettera

    eggzettera Chillin' With My Peeps

    On the dippy egg thread, I read alot of references to no-stick pans.

    I got rid of all teflon pans and am strictly a cast iron (preferred) or a stainless steel kinda gal.

    What about you?

    Oh, and I first heard about teflon in that movie "A Civil Action" then I heard about the parrots http://www.parrotparrot.com/birdhealth/alerts.htm was too much..... reminded me of the canary in the coal mine......

    Also, the only way I could get my brothers to quit using metal utensils with them was to inform them that when they scratched the be heck out of them "where did they think that teflon was going......into their food.....duh!"..... and them being health freaks @ the time finally quit.

    Anyhow, thats my rant......
     
  2. Katy

    Katy Flock Mistress

    I prefer my cast iron, but use stainless steel for my sauce pans. I haven't used teflon in 20+ years. My cast iron skillets are just as non-stick!!
     
  3. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    I have my trusty old cast iron pans and I have a set of nice stainless steel. I like them both and use them daily.

    With cast iron if taken care of and seasoned properly they are 'non-stick'.

    I don't have a sticking problem with my stainless either. Properly heating the pan is the trick.
     
  4. FutureChickenMan

    FutureChickenMan Chillin' With My Peeps

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    tramontina stainless primarily, but we do have a couple of non-stick griddles.
     
  5. DuckLady

    DuckLady Administrator Staff Member

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    I have one stainless steel skillet that no matter what I cook in it, it never sticks. All my saucepans are stainless and my frypans are teflon [​IMG]

    My dutch oven is cast iron and I use it a lot. I would use it a lot more if I had a wood stove to simmer a stew on all day.
     
  6. valmom

    valmom Chillin' With My Peeps

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    Cast iron fry pan and a deep fry pan for sauces, and a cast iron dutch oven. Stainless steel for pots. I got rid of everything with plastic on it about 20 years ago, ans aluminum before that.
     
  7. rufus

    rufus Overrun With Chickens

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    I usually don't post on non chicken related items, but this is my two cents.

    I got rid of the Club Aluminum pots and pans when I read that excessive amounts of aluminum were found in the brains of dead Alzheimer patients.

    I don't drink out the aluminum cans either.

    Now for teflon. I have an uneasy feeling that teflon causes Morgellons disease. When I looked at those fibres under the microscope, I realized that man could not create those fantastic hues of blue and red until the German chemist learned to create analine dyes from coal tars in the 1800's.

    What is the source of teflon?

    So, now I use a couple of old cast iron skillets that have been in the family for over a hundred years.

    Maybe I am just an old nut case, but I feel better without the teflon.

    Rufus
     
  8. eggzettera

    eggzettera Chillin' With My Peeps

    LOL bag on head smilie.....I was wondering after I posted how many would read and wander away.....and hopefully switch...come on fess up....

    With all of your guys support, we can make a difference....."Just say no to Teflon"

    Rufus interesting about the al cans I only buy them, cause I can recycle them easily (and get $) but I can't with glass which is so wrong I understand that glass is one of the most cost/fuel efficient material to recycle, I just do not have any glass recycling centers nearby, so may have to do some research......

    Oh, and my city has a recycling program & it takes plastic, metal & paper but no glass.......thinking it must have to do with the seperation process, but still.....
     
  9. GUIENALADY

    GUIENALADY Rest in Peace 1956-2010

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    use cast iron mostly and copper bottom sauce pans
     
  10. gritsar

    gritsar Cows, Chooks & Impys - OH MY!

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    I have a ton of cast iron (or as I say it castarn) skillets that I inherited from my SO's mom, so to speak. Also, I have a variety of corningware. One of the skillets is a whooping 24 inch one and it's heavy! Too heavy for me to use most of the time with the problems I have with my hands, but it's also the size I almost always need to cook breakfast for my big guy. That's why I bought one Nordicware Texas skillet. It's also 24" and teflon coated. My SO is scared to use it after the lecture I gave him on scratching teflon, so he sticks to the cast iron when I'm not home.
     

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