Cookware runs the gamut — from stainless steel to cast iron to anodized aluminum, copper and coated cast iron — and many more. Rita’s got some favorite cookware that she recommends. Her enamel coated cookware, the 100 year old cast iron skillet handed down from her mother and the new anodized aluminum pans. Cookware sets will be big gifts this Christmas and all year long for birthdays and other occasions. What’s the difference between professional sets and affordable discount sets? In this video Rita tells you what to look for when shopping for pots and pans.
@RecipeCook Thanks most kindly.
@walterncool curtis stone gives a good explanation on SS pans…
i bought a 600 dollar all-clad jumbo cooker but the bottom warped after a month so i threw it away
Great
why is she speaking sooooooo slowly ?
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.
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.
What is the different stainless steel compare to cast iron cookware on heating induction ? Which one is better ?
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.
Thanks for the video. just what I wanted to know.
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.
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.
I understand today cooking spray manufacturers like Pam have removed the flurocarbons with environmentally safe, edible ingredients. Thanks for the heads up.
There are no fluorocarbons in the cooking sprays, only propane and butane as propellants.
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.
@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.
Great video! Very helpful. Thanks.
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.
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 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