Cookware -- From Stainless Steel Pans to Cast Iron and Anodiz

[1955JAFO]

cooking with s/steel

heat the pan first

add the oil - food won't stick

[210482fmj]

how do anodized cast iron pans compare to normal cast iron pans that are not anodized. DO the anodized stick more than non anodized cast iron pans

[GhostPirate6]

@210482fmj Cast iron can't be hard anodized, because hard anodizing is basically oxidizing the metal so that means the cast iron would be rusted. Did you mean enameled cast iron or hard anodized aluminum?

[callahan9119]

You don't wash cast iron in hot soapy water, that's idiotic. Mine just needs a quick scrub with a plastic brush after anything. I put them on a medium heat burner to dry and when it smokes I apply peanut oil and remove from heat.

Mine is as black as the void and is as non stick as anything you would pay a hundred bucks for...and a lodge cast iron costs like 12 bucks.

[werewasyo]

i bought a 600 dollar all-clad jumbo cooker but the bottom warped after a month so i threw it away

[ix54021]

Great

[citic101]

why is she speaking sooooooo slowly ?

[heartlessvietboy]

Here is how to live a simple life. Buy three types of paper plates. One paper. The other plastic. One microwaveable. All recyclable. Buy one paper bowl. One plastic bowl. The other microwaveable. Buy small medium and large cups. Plastic spoons, forks, knives etc. Buy Microwaveable oven foods. Keep it simple and clean. When done throw them away and recycle. Done deal.

No need to wash dishes.

Leave Dishes etc for real dinner.

[RecipeCook]

Check the manufacturer's recommendation on which pans to use. I use both but some stainless steel won't work on induction - again, check the manufacturer's rec, or take a magnet along and if it sticks to the bottom of the pan, you can use it on induction. Cast iron heats up slower than SS for the most part, and retains heat longer.

[squtopus]

What is the different stainless steel compare to cast iron cookware on heating induction ? Which one is better ?

[RecipeCook]

I just found an old cast iron pan, a Wagner Ware, made in the USA, at a second hand store. Anytime any of you find an older or vintage American made, cast iron pan, even if it looks bad, get it because it can usually be restored. My friend bought a Lodge pre-seasoned cast iron pan, and it's a wonderful pan.

Any of you ever put your cast iron pans in the oven on the cleaning cycle to clean? I've heard of it, but have never tried it, as I'm not sure if that extremely high heat would damage it.

[garett57]

Thanks for the video. just what I wanted to know.

[3SnuggleBunnies]

Thank you for your video. Some very nice tips in there! I did not know that the cooking sprays are not good for your pans. But in time my teflon coated pans usually get banged up as others in the household do not use the right tools for the job. I'm in the market to replace a frying pan and a wok. Love some information on carbon steel.

[3SnuggleBunnies]

Thank you for your video. Some very nice tips in there as I'm in the market to replace a frying pan and a wok. Love some information on carbon steel.

[ritah2108]

I understand today cooking spray manufacturers like Pam have removed the flurocarbons with environmentally safe, edible ingredients. Thanks for the heads up.

[July41776]

There are no fluorocarbons in the cooking sprays, only propane and butane as propellants.

[XCritonX]

I want to switch over to only good cast iron, however my wife destroys all my good cooking stuff.

Lard is the best and most healthy thing to season a cast iron pot with. Lard is natural animal fat, unprocessed.

[jcrm05]

Great video! Very helpful. Thanks.

[ritah2108]

Not a dumb question at all. Don't assume all stainless pans are ovenproof. Some are, some aren't. And they differ in the amount of heat they can take. It's best to check it out beforehand.

[skleung]

great informative video, one question: is it ok to use the stainless steel pans in the oven as well? ( sorry if it's a dumb question, i'm not a very experienced cook)

[walterncool]

You didn't talk about the one thing I was interested in, which was how to cook in stainless steel cookware and avoid sticking. Do you season it?  If not, what do you do? Everything sticks, when I use my ss saute pans.

[RecipeCook]

@walterncool First, you have to have a high quality SS pan. Some need a light seasoning of oil, some don't. The key: get the pan and the fat hot, put your food in, and let it be. You don't always need high heat, either. Depends what you're cooking. Don't scoot the food around the pan. Take chicken breasts. They'll let you know when they're ready to be turned - they'll lift up easily. Try it too soon, you'll leave part of the meat in the the pan. Patience is the key here. Rita AboutEating. com

[solowinterwolf]

@RecipeCook Thanks most kindly.

[crystalwilds07]

@walterncool curtis stone gives a good explanation on SS pans...

[ChaChaDave]

Hi. Thanks for the informative video. I enjoyed it.

[knarfster]

I love that Calphalon One skillet.

[PatrickBoening]

Very informative, very good! Thank you Rita!

Patrick

[fajih]

this is an awesome video, thanks, i still don't know if teflon is better replacement or not

[MissContrarian]

Very helpful. Thank you.

[babyqueen1223]

great video!  I am in the market for a new set (hopefully the last) and I've been mulling over all of these comparison questions myself.

[RecipeCook]

@babyqueen1223 Glad I could help. Good quality cookware will last a lifetime.

Rita

[rodneysmithart]

I loved the video too! Very helpful comparison. If anyone is interested in looking at the stainless cookware with aluminum throughout the entire pot (like the ones she mentioned were the best stainless) you can see it on my website: mycutcorep. com/RodneySmith

All of Cutco's products are strictly sold direct through reps or the web and covered by a FOREVER GUARANTEE! Enjoy.

Your loyal knife guy,

Rodney Smith

[muscles6969]

Great video Rita. U are a natural-should have your own tv cooking show. :)

[Billete37]

try to stay away from plastic (tehplon) when dealing with hot cooking including dealing with the food its self also the only real problem with wood is that it can hold bacteria and mold which can cause it to rot and even might get you sick and as with plastics if its chemically treated it could cause them to come into your food and damage the utensils them selfs. I would say stainless steel would be the best.

[bigbitchification]

I really did not know about no cooking spray on nonstick, but i can still spray my stainless steel right?

[WatWarrior22]

THANK YOU THANK YOU THANK YOU I needed this info. So very clear and very detailed thank you :)

[BartImpson]

You forgot to mention that Hard Anodized Aluminum is also twice as hard as stainless steel after the hard anodizing process. And near the end you said to wash cast iron with hot soapy water. The soap/dish detergent actually strips the seasoning off, so only hot water is needed for washing cast iron, or carbon steel.

[tmmullenhevey]

No metal spatulas on the Le Creuset!

[cookwarebuzz]

Great Video!!!

[RecipeCook]

Thank you! ~Rita

[sara46762]

thanks for the info...

[patchcords]

All my cookwear pan and pots are Cast Iron. They work well for stovetop and oven...and even on the BBQ !!

[GPW0000]

You rock!

[enriquepicha]

Correction: The thermal conductivity of aluminum is superseded by gold, copper and silver, in that order.

[thomask812]

i think she meant cooking materials. who uses a gold pan?

[shaneboylan]

people who pan for gold...

[ytsterling]

Thank you Rita! Very helpful and informative!

[lcromy]

I bought a set of Stainless steel pots and pans (with aluminum bottoms attached for heat conduction), about 6 years ago, and I've loved them. I'll never buy another pan ever again.

[mirelapopovici]

Great info!

I replaced all my nonstick treated pans, because I have a cockatiel and teflon will emit a gas that is in a low dose and it can/will kills birds.

Can I use my cast iron skillets on a glass flat top stove? Do they have to be seasoned (in the oven) after each use or can I just dry and oil it without placing it in the oven?

Thanks!

[BartImpson]

Yes, cast iron has to be seasoned every time you've finished washing it or it will rust. And you can't leave it to dry on it's own either, which will also make it rust. And when oiling the cast iron after drying you heat it, so the metal can open up it's pores and absorb the oil.

[RecipeCook]

Glad you enjoyed it! ~Rita

[janeezzard]

Rita, you are GREAT on camera. You do address cookware safety with aluminum NOT causing Alzheimer's disease, but you do not mention the safety issues of conventional non-stick coating surfaces, which are pretty toxic. Safety of heating plastic cooking utensils is also worth discussing. Stainless steel is made with nickel, which leaches into food, esp. if acidic, and nickel is a metal toxin and carcinogen. Do you recommend GreenPan, the new ceramic based nonstick cookware?

[RecipeCook]

I checked with All Clad. They assured me no nickel leaches out of either their All Clad or Emerilware pans. All Clad is aluminum sandwiched in between layers of stainless. Emeril has the aluminum/copper disk pressure applied on the bottom. Both have stainless cooking surfaces. John Matarese, a local consumer reporter touts stainless as being the safest surface to cook on. I like iron cookware and have tried the Martha green pan. I like that too: it's silica based and makes a great omelet w/o fat

[GhostPirate6]

@janeezzard I know it's been 2 years but I just want to mention something about nonstick coatings. They are only toxic if you are cooking with them on high heat. Depending on your stove and cookware metal, medium-medium high heat will do well for cooking.

As for stainless steel it is the most nonreactive metal surface you can cook on.

[jhof989620]

Great info....I bought my first cast iron pan an I am in love!!! Knowing that if I take care of it I can pass it down to someone is awesome. After your video tomatoes will never hit my cast iron....Thank you.

[chumbulezco]

Can I cook with olive oil on my cast iron cookware?

[RecipeCook]

Sure. Any oil can be used. Just be sure to dry the pan well after washing so it doesn't rust. ~Rita

[Shebaqueenof]

I like your show, you are informative and hit on all the right topics. thank you

[legambaz]

She's a natural! I'm also impressed with the technical knowledge. Definitely at the top of any TV cooking show. I was kinda hoping to hear something on glass/glass ceramic cookware though.

[swt1212]

Hi Rita, thanks for this informative video. It's certainly very helpful.

I have a set of tri-ply stainless steel pots and pans, and I've noticed that some of my pots turn a blue/purple with a mix of orange at the bottom after boiling pasta with a hint of salt. Is there any way to get rid of the discoloration and make it look like new again? I've also noticed that when it heats up, the colors do go away temporarily, but once cleaned and dried for storage, they reappear. Please advise. Thanks!

[Huba588]

Extremely informative I agree.

Thank you very much and I will refer back to your information when I buy my own pans.

:)

[rhoda0103]

The video was so informative. I have bought a Technique Clad Tri-ply 10-Piece Cookware Set from QVC last month. It's one of those pieces that you mentioned to be the best in the market. It has two layers of stainless steel surround one of aluminum to create even heat distribution. Now that I know how to take care of it, I will use it immediately for tonight's dinner. THank you.

[RecipeCook]

I'm so glad you liked the video! ~Rita

[KennyChesneyLuvr95]

OMG im lebanes and im 25% and my great sitta came from tula in lebonon!! And we make mesha, gibba, thoom, shish buttik, and all different recipes I have a cook book we made!!

[KennyChesneyLuvr95]

were do you email on your website??!

[RecipeCook]

Visit my site - abouteating. com and click the contact us button on the left side at the bottom! ~R

[felixist3]

thanks! that was really informative.

[elzaeltho]

Which one do you think is the best infused anodised aluminium or tri ply stailess?

[RecipeCook]

There are no "bests" when it comes to cookware. It depends on how you cook, budget, etc. Basically, you get what you pay for. Currently for nonstick, I am using Analon and Circulon; for regular Calphalon One is an excellent performer. All Clad tri-ply stainless is heirloom quality and will never "wear out". My advice is to buy a "try me" piece - value priced and usually a small skillet. ~Rita

[elzaeltho]

Thanks rita. I was using infused anodized calphlon one cookware. But wanted to try stainless steel also. But i'l take ur advice and try .

[HealthyHerbalist]

Very informative... what do you think about glass and stone cookware?

[RecipeCook]

I use glass to "cook" my herbal oils and medicinal herbal mixtures. Glass is nonreactive and I can see through the side of the pan. I have a stoneware insert in my crockpot but don't know of any that are stovetop safe. As far as bakeware goes, glass pie pans are my first choice - they conduct heat and brown well; stoneware baking vessels are beautiful and conduct heat well but chip. Some stoneware is unglazed on the bottom so use a trivet. Some requires soaking in water before using. ~Rita