Thanks for this informative video. I always wanted to try cast iron, but the seasoning/maintenance is a little overwhelming to me. Right now I use Calphalon... is that as safe as stainless?
I've been looking for decent stainless steel pans for awhile but they don't come cheap. I also find it very interesting that in all the big name discount stores you can rarely find a non non-stick pan.
Yes, quality stainless steel pans aren't cheap, but the investment is well worth it, especially over the long term.
I bought my set of All-Clad stainless steel pots and pans 15 years ago. Despite being used every day, they are still in great condition. Cost is now down to about $35 per year or $3 per month or $1 per week. And I'll use them for another 50 years.
It's the opposite of the cheap short-term cost of fake food vs. the huge price we pay over the long-term for eating it.
Yes, I think it's time to move to stainless steel. Feel free to send me an e-mail (robATthedelicioustruthblogDOTcom) with your budget and I'll point you in the right direction. See my above comment for how spending a chunk now actually makes a huge amount of sense long-term.
Aloha again, well, I just scrolled down you website, and again, wonderful, really great advise. I love the advise about the pans, since I have been using my cast iron forever, and would never use anything else. My stainless steel sometimes get sticky. So, anyway, scrolling down I noticed that you were using your non-stick pan, tsk, tsk, tsk... Aloha, and keep up the good work.
Thanks for this informative video. I always wanted to try cast iron, but the seasoning/maintenance is a little overwhelming to me. Right now I use Calphalon... is that as safe as stainless?
ReplyDeleteI've been looking for decent stainless steel pans for awhile but they don't come cheap. I also find it very interesting that in all the big name discount stores you can rarely find a non non-stick pan.
ReplyDeleteCat,
ReplyDeleteI'll discuss the seasoning and maintenance of cast iron in an upcoming post (later this week or early next week).
What kind of Calphalon? Synthetic non-stick?
Rob
Mediocre Cook,
ReplyDeleteYes, quality stainless steel pans aren't cheap, but the investment is well worth it, especially over the long term.
I bought my set of All-Clad stainless steel pots and pans 15 years ago. Despite being used every day, they are still in great condition. Cost is now down to about $35 per year or $3 per month or $1 per week. And I'll use them for another 50 years.
It's the opposite of the cheap short-term cost of fake food vs. the huge price we pay over the long-term for eating it.
Rob
Chef Rob, our Calphalon is so old I don't remember what it is, but the finish is coming off. Maybe it's time to replace them with some stainless?
ReplyDeleteCat,
ReplyDeleteYes, I think it's time to move to stainless steel. Feel free to send me an e-mail (robATthedelicioustruthblogDOTcom) with your budget and I'll point you in the right direction. See my above comment for how spending a chunk now actually makes a huge amount of sense long-term.
Rob
Aloha again, well, I just scrolled down you website, and again, wonderful, really great advise. I love the advise about the pans, since I have been using my cast iron forever, and would never use anything else. My stainless steel sometimes get sticky. So, anyway, scrolling down I noticed that you were using your non-stick pan, tsk, tsk, tsk...
ReplyDeleteAloha, and keep up the good work.
Aloha (Anonymous),
ReplyDeleteGood eye on catching the use of the non-stick pan in the "How to Cook Greens" video of February 16.
Unfortunately, I had no control over what pans were used.
Rob