Inside the Kitchen
Why do you use what you use?
What do you think is the best?
- Only group members can vote in this poll.
- 33% - stainless steel
- 42% - non-stick
- 0% - porcelain
- 4% - cast iron
- 0% - aluminum
- 19% - other
Replies
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Quoting Bmat:
This is from foodnetwork.com (I do store mine with paper towels between them)
Preheat oven to 325 degrees F.
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.
Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.
How do you know its seasoned? Is doing this once all you need to do & its seasoned?
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It will be seasoned, but it is a good idea to keep replacing the oil lightly, or not use soap on it so the oil isn't cleaned off. You'll know it isn't seasoned well enough if stuff sticks to it or if you see rust. I missed a little place on the handle of mine and it got a little rust on it, so I cleaned that off and reseasoned.
Quoting GwenMB:
Quoting Bmat:
This is from foodnetwork.com (I do store mine with paper towels between them)
Preheat oven to 325 degrees F.
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.
Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.
How do you know its seasoned? Is doing this once all you need to do & its seasoned?
-
Thank you!
Quoting Bmat:
It will be seasoned, but it is a good idea to keep replacing the oil lightly, or not use soap on it so the oil isn't cleaned off. You'll know it isn't seasoned well enough if stuff sticks to it or if you see rust. I missed a little place on the handle of mine and it got a little rust on it, so I cleaned that off and reseasoned.
Quoting GwenMB:
Quoting Bmat:
This is from foodnetwork.com (I do store mine with paper towels between them)
Preheat oven to 325 degrees F.
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.
Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.
How do you know its seasoned? Is doing this once all you need to do & its seasoned?
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a mixture of what ever I could get
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I use stainless steel and cast iron. I don't use Teflon because it is, in my opinion, not durable enough, and I don't want to risk it flaking into our food.
I love my stainless steel because it has a thick base that heats evenly, is easy to clean, and is very durable.
Cast iron is a little more work to take care of, but it is amazingly versatile, browns things better than anything else, and can last hundreds of years if it is cared for properly. -
I use stainless steel because it was my very first set I bought in 1974. The stainless cooks evenly, even if you burn something, clean up is not a major problem.Soak with baking soda, then scrub with one of those scratchy nylon pads.
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Stainless steel
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When me and my dh first moved in together we bought a cheap set that was teflon. After a months it started to flake so we ended up buying out stainless steel set.
Quoting schultzal:
I use stainless steel and cast iron. I don't use Teflon because it is, in my opinion, not durable enough, and I don't want to risk it flaking into our food.
I love my stainless steel because it has a thick base that heats evenly, is easy to clean, and is very durable.
Cast iron is a little more work to take care of, but it is amazingly versatile, browns things better than anything else, and can last hundreds of years if it is cared for properly. -
Do yours burn on the bottom? I just got a set for.Christmas and when I boiled some water the bottom of the pot got a burn spot... :(
Quoting jessicasmom1:
Paula Deen cookware
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I have the red and black speckled ones they get a little darker but I have some pot scrub stuff I use on the bottom so not noticiable if so.
Quoting Gina1109:
Do yours burn on the bottom? I just got a set for.Christmas and when I boiled some water the bottom of the pot got a burn spot... :(
Quoting jessicasmom1:
Paula Deen cookware