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Not to sound like a paranoid person who has nothing else in her
life to worry about -- but I wanted to ask for recommendations
on brands of cooking pans without teflon. I've been reading
recently about how long the non-stick chemical
(perfluorooctanoic acid) stays in the environment, our bodies
coming out in breast milk and what not... so I thought I'd look
into alternatives. Since I need to replace my pans anyway. I've
thought about All-Clad, just not the non-stick pans, but does
anyone know about Caphalon? And how does that differ from pans
with teflon? Or are there any other brands I should look at?
I personally like the all-clad pots and pans. They are stainless
steel so are non reactive. They are also heavy so the heat
distributes evenly. They also deglaze very well. The calphalon
are made of aluminum and does react to acidic foods. Another good
quality non reactive brand to consider is Le Creuset which is
enamel coated cast iron. These are really heavy, cook well with
even heat and come in pretty colors. Many people swear by the old
fashion cast iron pans but they do react to acid foods as well so
I am not fond of them.
Hope this helps.
It wasn't my first thought when I went shopping for cookware,
but we ended up getting a great set of hard-anodized (virtually
non-stick, cleans up great, no teflon or other coating that you
have to worry about scratching) pots and pans at Costco, of all
places. I think it was about $200 for a set with more pots and
pans than we need. I've had it a year and love it, no
We have calphalon pots/pans - the hard anodized - and we love
them. They make cooking so much easier - even heat, nonstick
etc. The only drawback is that they don't go in the dishwasher
(you must wash them by hand with scotch brite pads) and you have
to use special spatulas/etc. Until we broke the pots/pans in,
the washing was quite honestly a pain but now they clean up very
easily. I recommend them without question.
The Pampered Chef sells pots by Dupont. You can go to their site
& read about the pots. Go to www.pamperedchef.com & click on
products then click on cookware & you can read about them. Also
this month if you host a show you can get some free pots. If you
are interested in purchasing any or even for free, then contact
me & I will set that up for you. That way you can try the pans
without even buying them.
We switched to cast iron stir fry pans and griddles b/c I got
tired of replacing worn out pans, and I'm worried about teflon
causing cancer. Lodge sells preseasoned pans for next to
nothing and I've found good deals on amazon.com. We made
pancakes on a griddle the first time we used it with no sticking
I have used Calphalon pans, but do not know if they have the same
icky stuff that teflon pans do. However, there isn't any reason
why you have to use nonstick pans for anything anyway. Good
quality, regular pans will not cause food to stick if you use
them correctly: make sure the pan is quite hot -- I meant heat
it up under medium/high heat for several minutes before cooking,
and your foods should crust rather than adhere to the pan. I use
my All Clads for everything (including fying eggs, which are the
worst stickers!), and heating them up thoroughly before cooking
makes everything come out without a problem.
Is hard anodized cookware better than non-stick cookware? Why?
Both sets are from Tools of the Trade, Macy's. How about Wearever
Is there a difference in the maintainence, use, durability, cooking?
if i may just throw in another option (just to make it interesting!) might i
suggest stainless steel all-clad. now, before you gasp, there is a very
affordable option in the emeril brand. these are all-clad quality, yet
EXTREMELY affordable ($200 for the 10 piece set). the all-clad triple lining
doesn't extend up the sides of these pans as it does on it's original, much more
expensive cousins. it's only on the bottom. using non-nonstick cookware
takes just a little getting used to but in the long run much better. teflon is
always sprayed on which is why non-stick pans wear out so quickly. with the
stainless pans you need to use a little more oil and heat the pan thouroughly
before putting any food in it. it's sort of like learning to cook all over again,
but your pans will last longer...even the cheap emeril line.
-if i can learn to cook again, so can you!
You need both kinds. You need non-stick for quick cooking
chores, like eggs, pancakes, fish, etc. You need something
heavier for sauces and soups, for boiling water (for rice, etc.),
for searing and browning and cooking things over high heat. I
wouldn't recommend buying a set if you're planning to cook a lot,
because you don't want all of one or all of the other. You
probably want at least 1 non-stick skillet, and plan on replacing
it every few years. They are good because they're easy to clean
up. A non-stick roasting pan is nice too but they are
often expensive considering their short life span. The thinner
less expensive non-stick pans are OK though I find they warp and
then don't sit flat on my burner. I usually buy whatever is on
sale on Amazon. Wearever would be fine if you are only buying 1
or 2 pieces. Then you need 1 or 2 heavier, higher quality saucepans,
plus maybe a stockpot/dutch oven. These you should be able to pass
on to your grandchildren so buy one at a time and spend a little on
them. I ditched my anodized in favor of stainless-steel-clad
aluminum. The anodized will discolor from acid food like tomatoes,
also I didn't like cooking in a dark pan - I like to see what's
happening in there. I have several different steel clads and I use
my medium-sized pot (3 Qt?) the most. All Clad is great but it's very
expensive - other makers are selling these too. Also I like to
use a cast iron skillet occasionally for frying bacon or chicken
and making cornbread; they are pretty inexpensive. Also a big
heavy enamelled cast iron Le Creuset dutch oven just can't be
beat for gumbo and other slow-simmered dishes. But it's a bit
of a luxury. I guess my advice would be, don't buy the set, invest
in a couple of pieces and add on as you find you need things.
I have hard-anodized (nothing fancy, just a set from Costco) and
LOVE it. Before buying, I asked around, and friends that cook a
lot unanimously recommended anodized over non-stick. I agree -
I don't have to worry about using special implements or risk
scratching the finish (always a problem for me with non-stick -
I've thrown away too many baking pans to count), it heats evenly
and cleans up beautifully, even if I let it sit a bit. Plus,
with Teflon being questionable for the environment, I was happy
to avoid non-stick altogether.
I have tried both, & from my experience I like Pampered Chef non-
stick pots & pans. They are oven safe & have a lifetime
warranty. I have burned some food in one of the pots & it
flipped right out. If you want more information or a catalog
showing you the pots & pans, then please contact me.
There is a difference between the two. You can't really brown
things in a non-stick pan the way you can in a hard anodized
pan. Contrastingly, cleanup is easier with a true non-stick
pan, especially for stuff like scrambled eggs. You can probably
use metal utensils with hard anodized, but not with non-stick.
Neither can go in the dishwasher. If it's an option (they are
expensive) consider buying from the All-Clad line (available
through Williams Sonoma). They have a lifetime warrantee, as
long as you take proper care of them. Even though they are
expensive, it's worth it if you never have to replace it.
still cook sometimes
All-Clad Stainless Steel Cookware
Could anybody tell me the pros and cons for All-Clad
cookware? Is 3 or more ply cookware truly better than
a regular stainless steel cookware ? Is the much
higher price (over $100 for a sauce pan) justified ?
I have several different types of cookware. I have a set of Calaphon
that is about 6 years old, a few Le Creuset pots, an All Clad Ltd
(has andonized steel on the outside) saute pan and 2 All Clad stainless,
non-stick frying pans. As a cook I really like the All Clad pans. They
produce the most even heat I've ever cooked with. The pans tend to run
on the hot side so it's great for braising and carmelizing veggies. The
non-stick versions are great for eggs, french toast, etc.. I haven't
bought a pre-packaged set of pans because I don't think the cost is
warranted for boiling water or heating up tomatoe sauce. I do think
they're worth the investment for the larger saute pans and non-stick
frying pans where the consistent and even heat really does improve
your cooking results. I also like the Ltd (andonized steel on the outside)
vs. the stainless outside finish. It's much easier to keep looking good,
I haven't noticed any difference in cooking between the two outer finishes.
We found a great set of stainless cookware at Costco, the set is made in
Italy and they put the Kirkland name on it. They are a copy of the all
clad type of cookware for a lot less moolah. They are pots and pans are a
sandwich of stainless inside, aluminum in the middle and stainless on the
outside. The stainless layers are heavy gauge and the pans all have a good
finish. There is a large, medium and small fry pan. Large, medium and
small pots, with a steamer for the middle sized pot. All the pots have
stainless covers and the handles for all the pots and pans are stainless
with heavy rivets (This means all the pots and pans and lids can also go
into the oven) instead of being spot welded. They cook evenly and
efficiently (you can use less heat for the same result). The whole set is
about $180. Allot less than all clad. We have had no problems with them
and my dad bought a set. Being the most finicky yet rough on his cooking
equipment gourmet cook I have ever met is amazingly also completely
satisfied with them.
The one advantage of Stainless Steel coated All Clad pans, vs the LTD finish
is that the stainless models can go in the dishwasher.
I bought an All-Clad stockpot for nearly 1/2 the regular price at
They sell items w/ visual imperfections (though I couldn't tell) but w/
the "All-Clad full lifetime factory warranty covering functional
manufacturing defects". This site also sells other items.
this page was last updated: Jul 6, 2007
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