stick or non-stick?

[tammy]

I'm in the market for some new cookware.
Is there a big difference between stainless steel and non-stick cookware? What is my best bet. Which is easier to use and to clean. Does anyone recommend any particular brand name. I'm looking at the Cuisinart line right now.
Any help would be great.

[julia]

I would not buy non-stick cookware, or at least not spend significant money on it. I recently bought a non-stick wok that started losing the non-stick finish after a few months. Luckily it had a warranty and the store refunded my money. I really prefer stainless steel and Le Creuset cookware. I don't use a lot of oil, I use some to start the cooking off, but then I switch to water to keep stuff from sticking. Good luck with your search.

[kwormann]

Actually, I have had Calphalon non-stick for 6 years now and have no trouble...plus, if you do, there is a lifetime warrenty!

[Jessica]

I would generally agree with julia, but I do have an inexpensive (Kmart--$20) large, nonstick skillet that I use very often. I would not invest large amounts in nonstick cookware; a friend of mine has nonstick Calphalon, hates it, and covets my regular Calphalon.

[Gina O]

I also have a piece of Calphalon professional nonstick (a skillet). I have used it for at least 3 years with no problems. I like it a lot better than my regular Calphalon and even my All Clad stainless and copper for cooking things that you absolutely don't want to stick and don't want to use extra fat. Gina

[Gail]

I happen to have Cuisinart cookware and I like it quite a bit. HOWEVER, there are at times some cleaning issues... I don't care to own an entire set of non-stick pans-- too restrictive as to implements you can use for my taste. Plus I agree with Julia's comment about deterioration of the nonstick surfaces. Insofar as the standard stainless Cuisinart goes, I love it except when it comes to frying. Oil is AWFUL to clean off it (I actually use a non-stick All Clad or an old-fashioned cast iron for those jobs)-- so if you do a lot of frying, this may be a consideration. Granted, there is a wonderful (and costly) stainless steel cleaner on the market called Wenol which will clean Cuisinart pans beautifully, but it can be a costly business depending upon your cooking style. On the up side, I'm quite pleased with the performance and heat distribution of the Cuisinarts. For that reason, most of my things are that brand name.

I don't happen to be in favor of simply maintaining one set of cookware-- I find certain pans seem better for certain jobs, so I have an eclectic bunch of pots and pans-- and for those jobs where non-stick is essential, yes, I do have a couple of Calphalon non-sticks, and a large non-stick All-Clad...

There have been serveral threads on the subject of cookware recently, and many recommendations. One worth looking into, I think, is Phoebe's Paderno line which to the eye looks much like the Cuisinart and seems to be of similar construction. Phoebe, however, says hers are very easy care and she's crazy about them.

[lanie]

I so agree with you Gail, different things for different jobs. Non-stick, in my estimation, definitely have a life-span. I too have many different name brands - I have 3 Paderno stainless and love them. Just a little aside that you all probably know - the new Cascade Complete is incredible for cleaning stainless, etc. I don't mean in the DW - I just sprinkle a little - add very hot water and let soak about 15 min or less and what an amazing job it does, everything lifts right off - on just about anything non-stick.

[luv2cook]

tammy, run a search on cookware or All-Clad or Calphalon. We had a big discussion about cookware in a previous thread...I'd give it to you but haven't figured out how to do that yet!

[AD]

One easy way to cut down on sticking and cleaning is to use parchment paper. It only works for baking, but it's an excellent alternative to greasing and cleaning. You can also line pans with greased foil.

[tammy]

I guess, instead of buying a whole set, I'll try to find different pots and pans for different needs.

[Beth]

Gail, I too have a Cuisinart set and a couple of non-stick skillets. I have not tried Cascade Complete as suggested above, but if you can get Barkeeper's Friend at your store, try that on the Cuisinart pans. It's a powder in a round, gold and blue container like Comet or Ajax. It's great for cleaning residues off stainless and it takes off those grey lines from metal on an enamalled sink. It can also be used to clean your sink or polish other metals and it's less abrasive than most powders.

[julia]

Reviewing this post reminded me that I need dishwasher detergent on my next grocery order, so I popped over to grocerygateway.com and looked at the price for tablets for Cascade Complete. My first thought was yikes, $4.49 for 15 tablets. That's going to have to come down a bit before I buy that. I'll keep rinsing my dishers http://www.cookinglight.com/bbs/smile.gif

I clean my stainless steel sauté pan with regular detergent and plastic scrubber it does a good job. I bought an inexpensive stainless steel pan last fall to try it - now I'm waiting for my next opportunity to go up to Barrie so I can stop at the Paderno warehouse store and buy more.

[This message has been edited by julia (edited 01-28-2001).]

[Gail]

First off, thanks, ladies, for the tips on cleaning. Please understand, I LOVE my pans, and find them pretty hassle free cleaning-wise, EXCEPT for the oil business. But, I certainly will check out the products you've mentioned before the Wenol eats up my savings.

Tammy,

One thing I want to make clear which I've tried to hammer home again and again in our various suggestions. That is that you've GOT to take your own individual cooking style into consideration when making a selection. What works for me, or for Julia or for Lanie may not be right for you. Consider the kinds of foods you cook and your own style of cooking. Good heat distribution and ease of cleaning happen to be important to me because I've had pans that didn't adequately meet either of those requirements. Are you constantly cursing out your pots and pans when your meals keep sticking? Maybe for you non-stick is an important plus. Do you find you cook a lot on high heat... certain pans have manufacturer's restrictions as to heat you should use. Read before purchasing. Do you tend to beat up your cookware-- you don't want something with too many restrictions then. Does the weight of the pan matter? (My mom can't manage heavy pans.) Even the handles can count-- I recently decided AGAINST new All-Clads because I didn't like the feel of the new handle... There are a lot of factors that should go into making your decision-- and while certainly it's good to get the opinions of others, ultimately the decision has got to be what's right for you (and your pocketbook.) If you have the option of seeing the items in stores, picking them up and actually feeling them, it's very helpful. And although I happen to enjoy working with an assortment of pots and pans, I'd wager to say that there are tons of CLers out there in bulletin board land who are happy as clams with a single set. I'm flattered to hear that you value our opinions, but I encourage you to think about what Tammy needs and wants as a cook.

Best of luck to you. http://www.cookinglight.com/bbs/smile.gif

[tammy]

I just want a good set of pots and pans but I don't want to have to waste a lot of time cleaning them. It seems like the stainless steel would take too much of my time to clean. I love experimenting with my cooking, and sometimes i'll try a new dish that takes forvever to cook and sometimes when it is finished I end up not liking it, so the last thing I would want to do is scub away at hard to clean pans ( mind you, I can't wait for something to stick so I can see how well the Cascade works).
Is there really any differece at all between the two other than the non-stick. How about the stainless steel pots? Are they as hard to clean as the frying pans? Will I still have to clean them with special cleaners if the steel tarnishes?

[julia]

Tammy, as I mentioned above, I have one stainless sauté pan. I'm not going to try and sell you on that because you have to decide what you need, however, I don't spend a lot of extra money or time cleaning mine. I don't expect pots and pans to look exactly like they did when I brought them home from the store for long. Cooking happens. When I cook with either my Le Creuset or stainless, when I take the food out, I put it on to soak and regular dishwashing detergent handles the rest. Non-stick pans clean quicker than stainless, no question about it. I've just found that the extra effort to clean regular pans versus non-stick is worth the trouble and it really is not that much trouble.

[This message has been edited by julia (edited 01-28-2001).]

[Gail]

Julia,

Lookee what I found. Lanie seems to have been right on the nose! Per my cleaning instructions from Cuisinart:

"When food is burned in the pan, a stubborn black residue may remain. If soaking does not loosen it, add water to a depth of one inch in the pan, then add a tablespoon of dishwasher detergent (a non-lemon product). Bring to a boil, reduce heat and simmer for 15 minutes. Let cook int he pan, then drain and rinse. Loosen the residue with a sponge or plastic spatula. Repeat if necesary."

Now that I think about it, I HAVE used this method with success and forgot all about it. Instructions also state you can use Bon Ami, Cameo Stainless Steel and Metal Cleaner and Never Dull. Wonder if those are similar to Barkeeper's Friend...

Another thing instructions mention has to do with stains on the bottom (not sides)of the pan. I think I've needed to do this once in the many years I've had my Cuisinarts. That's to use an oven cleaner spray on the bottom. Although it varies according to the cleaner you use, with Easy Off, it's a matter of heating the pan over a flame, spraying the stuff on the bottom, letting it sit a bit then sponging off. And wow-- what an improvement!

OK. Back to Tammy, now.

Good-quality stainless steel pans are great. I don't think any of us disagree on that point and we all seem happy to have them. Cleaning pots has been a breeze, and I attribute that again to what it is that I'm cooking in the pot more than anything else (ie, I'm not frying in a pot.) I don't know what type of cookware you're currently using, but as compared to a set of Revereware, Cuisinart has been pretty easy care (No long relationships with an SOS over the sink, if that's what you're wondering.) Compared to Copco (a defunct competitor of Le Creuset) it's a dream. Compared to Dansk Kobenstyle, it's easier. Compared to anodized Calphalon-- well, the Calphalon is pretty easy care but, I personally still prefer my Cuisinart. Compared with T-Fal, maybe the T-Fal cleans easier, but I don't like the heat conductivity. Compared with good, old-fashioned cast iron... well, I don't compare the two. For some jobs, cast iron can't be beat, but it's sure not going to look glamorous after you've used it-- which may or may not be an issue. Lugging cast iron around, is good exercise for your arms, too, combining cooking with your daily workout! http://www.cookinglight.com/bbs/smile.gif But for an omelet, for example, I'd rather use the non-stick Calphalon... and for frying up taco shells, I'd still rather do a quick rinse of my All-Clad non-stick than mess with the Cuisinart.

But this is all just one cook's opinion...

I've already suggested checking old threads and hands-on examination of products. One more thing you may wish to check into are web sites for manufacturers of some of the products which interest you. If you don't see care information, you might try e-mailing the manufacturer's customer service department to find out their recommendations for stain removal, so you'll have a better idea what you're up against.

[tammy]

I know this is going to be a little off the topic but I was washing two brand new pair of beige colour pants at the laundry mat, when I took the pants out of the dryer there was huge greese or oil stains on them.
Is there any trick or magic to get these stains out after the pants have been washed?
I would really appreciate any feedback.