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Posted: 11/16/2014 5:08:36 PM EDT
Guys, I'm having a hard time trying to find a safe cooking set out there. From what I've read so far, I'm supposed to stay away from the big three bad stuff; Teflon, aluminum, and copper.
Teflon, no problem, even though that's mostly what everyone sells for some reason. Now I'm looking at stainless steel, and every place I've looked for stainless steel has aluminum in it, or copper and aluminum. 
I've considered just going all cast iron, but then I read you can't use it constantly for fear of iron poisoning. So what can I use that's affordable (i'd rather not replace them for at least a couple years) and that won't give me cancer? Any help is appreciated. (I'm looking for something under $200) |
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Posted: 11/16/2014 7:03:09 PM EDT
[#1]
Have you looked in a restaurant supply house?
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Posted: 11/16/2014 7:21:58 PM EDT
[#2]
Quote HistoryQuoted:
Have you looked in a restaurant supply house? Nope, never heard of it. But I'm going to now. |
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Posted: 11/16/2014 7:27:21 PM EDT
[#3]
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Posted: 11/16/2014 10:11:22 PM EDT
[#4]
Quote HistoryThanks for the link. I'm looking for a new set of pots myself. |
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Posted: 11/16/2014 10:27:54 PM EDT
[#5]
Quoted: Guys, I'm having a hard time trying to find a safe cooking set out there. From what I've read so far, I'm supposed to stay away from the big three bad stuff; Teflon, aluminum, and copper. Teflon, no problem, even though that's mostly what everyone sells for some reason. Now I'm looking at stainless steel, and every place I've looked for stainless steel has aluminum in it, or copper and aluminum. I've considered just going all cast iron, but then I read you can't use it constantly for fear of iron poisoning. So what can I use that's affordable (i'd rather not replace them for at least a couple years) and that won't give me cancer? Any help is appreciated. (I'm looking for something under $200) Eta don't buy a set put together a set of stuff you'll use.
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Posted: 11/17/2014 2:11:03 AM EDT
[#6]
Get a 12 inch Lodge, or (Griswold/Wagner) cast iron skillet.
Then pick up this Cuisinart stainless steel set (or something similar) and you'll be good for the vast majority of cooking adventures. 
From there if you need more pans pick them up individually as needed. Also don't be afraid of copper. You can't cook directly on it but most of the time its used in cookware its either copper sandwiched between stainless steel because copper conducts heat a lot better than stainless. I would absolutely advise not to get a non-stick pan for anything other than eggs....and if you do find a cheap one with decent reviews all you'll have to replace it eventually. And for the last few pics I give you some cookware porn of pans that I dream of. You can probably stop reading here if you're not interested. Falk Copper Cookware. Looks really nice, heats up a lot faster than stainless. Super expensive though. 
De Buyer Carbon Steel pans. Often ignored in America due to cast iron. It's seasoned and cooks pretty much the same as cast iron but is a bit lighter. 
Finex - Super expensive cast iron 
All-Clad Copper Core. The ease of cleaning stainless steel with some of the benefits of how fast copper conducts heat. 
Staub Enameled Cast Iron Dutch Oven. Very expensive 
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Posted: 11/17/2014 9:01:41 AM EDT
[#7]
I've got that exact Lodge Cast Iron skillet you mentioned above and love it, especially cooking things on cold days. The wife is the master of that one though.
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Posted: 11/17/2014 11:34:26 AM EDT
[#8]
Quote HistoryQuoted:
I've got that exact Lodge Cast Iron skillet you mentioned above and love it, especially cooking things on cold days. The wife is the master of that one though. I'd really just get that cuisinart set I posted ($100 bux on amazon) and then if you need other pans get them as you need them. |
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Posted: 11/17/2014 1:15:17 PM EDT
[#9]
Quote HistoryQuoted:
I'd really just get that cuisinart set I posted ($100 bux on amazon) and then if you need other pans get them as you need them. Quote HistoryQuoted:
Quoted:
I've got that exact Lodge Cast Iron skillet you mentioned above and love it, especially cooking things on cold days. The wife is the master of that one though. I'd really just get that cuisinart set I posted ($100 bux on amazon) and then if you need other pans get them as you need them. Thanks. That's what I'll probably do. I'm tired of getting cancer pots and having them flake off after a couple months. I wonder how hard it is for SS to chip/cut? |
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Posted: 11/17/2014 1:45:53 PM EDT
[#10]
Quote HistoryQuoted: I wonder how hard it is for SS to chip/cut? I'd say you'd have to aggressively abuse a SS pan/skillet a lot for it to damage (chip/cut) it. Its pretty much one of the safest/easiest to maintain cookware there is. The only real con is that it doesn't function well as a non-stick.....but if you have a decent cast iron skillet that should be fine for non-stick needs. |
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Posted: 11/18/2014 9:39:14 PM EDT
[#11]
Quote HistoryQuoted: Thanks. That's what I'll probably do. I'm tired of getting cancer pots and having them flake off after a couple months. I wonder how hard it is for SS to chip/cut? Quote HistoryQuoted: Quoted: Quoted: I've got that exact Lodge Cast Iron skillet you mentioned above and love it, especially cooking things on cold days. The wife is the master of that one though. I'd really just get that cuisinart set I posted ($100 bux on amazon) and then if you need other pans get them as you need them. Thanks. That's what I'll probably do. I'm tired of getting cancer pots and having them flake off after a couple months. I wonder how hard it is for SS to chip/cut? We have a 10-year old version of that same Cuisanart set. We've used them heavily for 10-going-on-11 years and have no issues. My husband boiled one of the saucepots dry in year 2, and you can't tell. None of them have any chips, scratches, or gouges. You can see marks from the metal tools, but no breaks in the surface. I can go take a picture if you want. ETA: link to the Cuisanart set |
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Posted: 11/19/2014 9:28:20 AM EDT
[#12]
Does it make any difference what type of stove top you have? I thought I read something one time that there's a certain type of pot/pan that shouldn't be used on a smooth top stove?
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Posted: 11/19/2014 10:51:30 AM EDT
[#13]
Quote HistoryQuoted:
Does it make any difference what type of stove top you have? I thought I read something one time that there's a certain type of pot/pan that shouldn't be used on a smooth top stove? Old cast iron with a heat ring wont work well. Also says don't use pans with colored bottoms but I'm not even sure what that would be. Other than that you should be able to use any flat bottomed pan. |
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Posted: 11/19/2014 10:52:57 AM EDT
[#14]
Get All-Clad. And the alulminum is sandwiched between stainless steel so it won't touch your food.
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Posted: 11/19/2014 3:47:09 PM EDT
[#15]
Tramontina Tri-Ply at Wal-Mart. A whole set for the price of 1 All Clad. A Cooks Country favorite.
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Posted: 11/19/2014 3:50:06 PM EDT
[#16]
Quoted: Guys, I'm having a hard time trying to find a safe cooking set out there. From what I've read so far, I'm supposed to stay away from the big three bad stuff; Teflon, aluminum, and copper. WTF?  Where'd you read that nonsense? |
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Posted: 11/19/2014 11:56:25 PM EDT
[#17]
Quote HistoryQuoted:
WTF?
Where'd you read that nonsense? Quote HistoryQuoted:
Quoted:
Guys, I'm having a hard time trying to find a safe cooking set out there. From what I've read so far, I'm supposed to stay away from the big three bad stuff; Teflon, aluminum, and copper. WTF?
Where'd you read that nonsense? I did a search for "safe cookware" and came up with some articles. One would say they were good, others would say they weren't, |
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Posted: 11/20/2014 12:12:16 AM EDT
[#18]
The only bad thing is heating Teflon without anything in it to very high temperatures. If you think aluminum/copper/Teflon are bad, then don't even look at cast iron as the iron will leech out with anything acidic. But I digress: I have ZERO concerns with any of the cookware listed.
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Posted: 11/20/2014 9:54:01 AM EDT
[#19]
Quote HistoryQuoted:
The only bad thing is heating Teflon without anything in it to very high temperatures. If you think aluminum/copper/Teflon are bad, then don't even look at cast iron as the iron will leech out with anything acidic. But I digress: I have ZERO concerns with any of the cookware listed. Iron and aluminum pans both probably leach a small amount into foods cooked in them. I doubt the amount that gets leached into food is significant to become a problem. I'm sure there are cast iron pans that have cooked 10's of thousands of meals and they haven't disappeared so can't be that much iron leaching. I've been over to may friends/relatives homes and often see non-stick coating on pans they're still using that is all cut up and and places flaked off. I like metal utensils so I pretty much avoid non-stick. If I started making more eggs/omelets I probably would get a dedicated non-stick egg pan though. |
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Posted: 11/20/2014 12:44:40 PM EDT
[#20]
Quote HistoryQuoted: I've been over to may friends/relatives homes and often see non-stick coating on pans they're still using that is all cut up and and places flaked off. I like metal utensils so I pretty much avoid non-stick. If I started making more eggs/omelets I probably would get a dedicated non-stick egg pan though. I wouldn't want to cook with non-stick that is flaking, but remember that PTFE is completely inert. High heat is the only thing that will make it dangerous. My 12" Baker's and Chef's non-stick pan from Sam's Club is probably the most-used pan in the house. They're about $20 and I toss them every few years when they get too scuffed up. I have some really nice Calphalon SS stock pots that I picked up at the outlet store and an enameled CI Dutch oven that also see a lot of use. Then there's the stock pots (2 SS, one non-stick), and a 12" SS frying pan. |
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Posted: 11/22/2014 1:30:04 PM EDT
[#21]
Thanks for the replies guys, I ended up going with the Calphalon Classic 10pc set
Haven't cooked on it just yet, but I'm itching to. Now I gotta find something good to cook tonight, lol. |
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Posted: 11/22/2014 2:48:52 PM EDT
[#22]
Looks like a good set and should last a long time. But tri-ply like All-Clad or Tramontina performs better by having the core sandwiched between ss layers all the way up -- not just on the bottom.
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Posted: 11/22/2014 9:13:12 PM EDT
[#23]
here's where i buy some of my stuff:https://www.etundra.com/kitchen-supplies/cookware/
good guys and good prices
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Posted: 11/23/2014 1:27:23 AM EDT
[#24]
Quote HistoryQuoted:
I wouldn't want to cook with non-stick that is flaking, but remember that PTFE is completely inert. High heat is the only thing that will make it dangerous. My 12" Baker's and Chef's non-stick pan from Sam's Club is probably the most-used pan in the house. They're about $20 and I toss them every few years when they get too scuffed up. I have some really nice Calphalon SS stock pots that I picked up at the outlet store and an enameled CI Dutch oven that also see a lot of use. Then there's the stock pots (2 SS, one non-stick), and a 12" SS frying pan. Quote HistoryQuoted:
Quoted:
I've been over to may friends/relatives homes and often see non-stick coating on pans they're still using that is all cut up and and places flaked off. I like metal utensils so I pretty much avoid non-stick. If I started making more eggs/omelets I probably would get a dedicated non-stick egg pan though. I wouldn't want to cook with non-stick that is flaking, but remember that PTFE is completely inert. High heat is the only thing that will make it dangerous. My 12" Baker's and Chef's non-stick pan from Sam's Club is probably the most-used pan in the house. They're about $20 and I toss them every few years when they get too scuffed up. I have some really nice Calphalon SS stock pots that I picked up at the outlet store and an enameled CI Dutch oven that also see a lot of use. Then there's the stock pots (2 SS, one non-stick), and a 12" SS frying pan. I'm a buy once cry once type so I've got a bit more experiment to do before I break down and start using a pan that has to be tossed every two years. I've downright abused a couple Lodge CI pans that I feel I can season better than the factory seasoning....Just need time to do it. I also want to try enameled cast iron and carbon steel pans before I submit to the defeat of throwing away disposable pans. |
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Posted: 11/23/2014 2:08:32 AM EDT
[#25]
Even seasoned CI will not touch the convenience of a non-stick pan. And when it comes to my wife using CI? Foggedaboutit.
$20 is a small price to pay for the convenience.
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Posted: 11/23/2014 2:30:16 AM EDT
[#26]
iron poisoning. that's a new one...
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Posted: 11/23/2014 11:18:06 AM EDT
[#27]
Quote HistoryQuoted:
iron poisoning. that's a new one... It's possible just like drinking too much water will kill you. You'd probably have to eat the pan though. |
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Posted: 11/27/2014 4:19:53 PM EDT
[#28]
Quote HistoryQuoted: Have you looked in a restaurant supply house? This is really the way to go. Riveted handles and heavy gauge metal last forever. The new non-stick coating on some of the commercial fry pans is really durable and won't flake off or scratch like 'Suzy Homemaker grade' cookware. CeramiGuard II and PowerCoat II come to mind. Vollrath makes great stuff. |
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