| T O P I C R E V I E W |
| Annab |
Posted - Mar 28 2011 : 03:55:32 AM
Which does everyone prefer to use for cooking and baking?
I'm slowly converting everything over to stainless and glass.
We also use my husband's grandmother's cast iron skilet for cooking greens or baking cornbread
I do have a nice Pampered Chef skillet that can double as a wok, but it's non stick with that coating and I'm saving for a nice big stainless frypan type thing that I'd feel safer using. |
| 24 L A T E S T R E P L I E S (Newest First) |
| MamaCrunch |
Posted - Apr 21 2011 : 8:15:18 PM
I have a huge cast iron addiction so I do my regular cooking in CI. I do own a wok that is seasoned just like CI and is now non-stick from use. For baking I use my pampered chef stoneware.
I'm saving up for a stainless stock pot that I can use for making pasta and stock. I'd also like a smaller stainless pot to use when making jam.
Farmgirl #2161
Just tryin' to homestead in the middle of a suburban neighborhood!
Blog~ http://thelittleboygreen.com <<I've been slackin' on the updates! |
| Okie Farm Girl |
Posted - Apr 13 2011 : 12:27:47 PM
Gail, your kitchen sounds wonderful! And I love your area. We like to vacation at Bull Shoals. What a beautiful area. Your kitchen sounds like a 'homey' place!!
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Marcia30 |
Posted - Apr 13 2011 : 11:14:11 AM
I love my cast iron if i use anything it is cast iron. I also have alot of Pampered Chef stoneware and i just love it. I also sell Pampered Chef.
Here comes the warmer weather!!! May God Bless all of our gardens!!!!
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| HookAngel |
Posted - Apr 05 2011 : 6:54:40 PM
Oh... this is a hot topic in my kitchen....lol. I hate non stick and got a huge set of Paula Deen cookware given to my last year for my birthday... ha ha the joke is on me huh? My oldest DS is at my place and cooking ALOT!! He has and is the main person using this set... and guess what... it is already nonstick heck here... it is coming off in scrapes and such... i detest it. I try to use cast iron or enamel over cast iron or glass as much as I possibly can. Cant wait for this very 'pretty' set of cookware is wore out!! |
| Shi-anne |
Posted - Mar 31 2011 : 12:55:02 PM
quote:
So much fun to cook with history. I live in a cabin style house, so many of my pans & utensils are hanging up on the kitchen walls.
NICE! Not only is that history a part of you, you are a part of that history.
http://theprairiemaid.blogspot.com/
Farmgirls don't have hot flashes ~ They have power surges! |
| Pasthyme |
Posted - Mar 31 2011 : 12:39:48 PM
Cast iron is my choice. I also have some old enamel pots for noodles, etc. They can chip, though. Once I got rid of my electric stove and replaced it with a gas stove, I also got rid of my modern pots & pans. I use vintage cast iron, vintage cookware, everything from the antique & junk stores. So much fun to cook with history. I live in a cabin style house, so many of my pans & utensils are hanging up on the kitchen walls. |
| Shi-anne |
Posted - Mar 30 2011 : 3:40:07 PM
We use stainless and cast iron. No non-stick, as we have already "eaten" our share of that. :(
http://theprairiemaid.blogspot.com/
Farmgirls don't have hot flashes ~ They have power surges! |
| Candy C. |
Posted - Mar 30 2011 : 3:31:12 PM
quote:
Originally posted by Nanniekim
I have a set of cast iron pans that I got years ago. It has a dutch oven, 2 sauce pans and a skillet, all with wooden handles that come off so they can be used in the oven. They were at the back of my cupboard for years but I have tried using them more now. My skillet isn't quite ready for cooking eggs yet but hopefully will be soon. I like glass for baking bread.
Kim
Kim,
I think I had the same set years ago! LOL!! Wish I still had them! I remember trying to make a lemon meringue pie in the saucepan (I was VERY young) and everything worked perfectly until I added the lemon juice! Turned a lovely shade of gray!! LOL!!
Candy C.
Farmgirl Sister #977
www.calicocandy.etsy.com
Go confidently in the direction of your dreams. |
| TsJewel |
Posted - Mar 30 2011 : 11:44:33 AM
I like the enameled cast iron, its non sick and very easy to clean, do have stainless and PC stoneware
Life's Short Eat Dessert First |
| Heartbroken farmgirl |
Posted - Mar 30 2011 : 08:49:18 AM
Cast iorn and Pampered Chef Stoneware. Nothing better, they can just get heavy.
The tears I shed then, watered the flowers I harvest now.
www.broken908.blogspot.com
http://forums.familyfriendpoems.com/broken908
"The aim of education is the knowledge not of facts but of values."-Dean William Ralph Inge |
| Nanniekim |
Posted - Mar 29 2011 : 7:50:15 PM
I have a set of cast iron pans that I got years ago. It has a dutch oven, 2 sauce pans and a skillet, all with wooden handles that come off so they can be used in the oven. They were at the back of my cupboard for years but I have tried using them more now. My skillet isn't quite ready for cooking eggs yet but hopefully will be soon. I like glass for baking bread.
Kim |
| rosarita78 |
Posted - Mar 29 2011 : 6:36:01 PM
I am in LOVE LOVE LOVE with my cast iron. I have not found cast iron sauce pans...YET. I quit using the the non-stick about 10 years agon when I noticed the non-stick stuff was coming off in my food. I didn't think that was a great idea to have all that teflon or whatever it is in my delicious food. It took me a while to figure out the tricks of cast iron but now I love them and will never use anything else!
Reina
http://reinascountrykitchen.blogspot.com
http://icookinnewmexico.blogspot.com |
| sissarge |
Posted - Mar 29 2011 : 6:33:55 PM
I also just ditched my last two teflon pans. I have plenty of cast iron, and been using for years, but after learning that in 2015 it will be against the law to sell teflon cookware and trying to do the healthier thing I don't need the teflon. I also have stainless. My round cake pans are stainless. Use glass 9X13 for most cakes. I love pampered chef stone for my loaves of bread. My cast iron is getting heavier as I am getting older, but I am hanging in there trying to go with it as long as I can. I do have some smaller size skillets in cast iron, but sometimes I just have to use a larger one.
Farmgirl#946 Linda |
| Sweet_Tea |
Posted - Mar 29 2011 : 1:44:09 PM
I cook with all cast iron and stainless.. :)
~ http://notsosweettea.blogspot.com/
"The air of heaven is that which blows between a horse's ears"
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| CMac |
Posted - Mar 29 2011 : 12:54:37 PM
Janie, I'll be on the lookout for both of us!
Connie
"I have three chairs in my house: one for solitude, two for friendship, three for company."
Author: Henry David Thoreau |
| Sunflower64 |
Posted - Mar 29 2011 : 10:32:34 AM
I have been converting over the all cast iron, stainless steel or glass, with the exception of stoneware, for years now. I have all my cast iron seasoned perfectly as long as my fiance doesn't cook in them : ) If you use bacon grease initially, or maybe lard?...you can get a perfect seasoning in little time in cast iron. I do my scrambled eggs in it just fine, wipe it out with a paper towel when I'm done no washing required. Bread I use stoneware. I'm searching for fireking round glass pans to do my layer cakes in...they are pretty rare now, just like the pie pans, but round and higher. Lost an auction a few weeks ago on one for almost $40. If anyone comes across one (or two) please let me know!
"The country way of life is the closest thing to heaven" |
| CMac |
Posted - Mar 28 2011 : 6:33:23 PM
I use mostly stainless and cast iron for cooking and glass for some oven stuff. What do you use for 8" or 9" cake pans? Mine are metal but not stainless I don't think. Hummm, I wonder what they are? They don't rust like my grandmas did so I don't think they are tin. UGH I'll bet they are aluminum. Are there other options?
A couple of months ago I got rid of all plastic storage containers in my kitchen. Switched to glass. I'm really happy with the change.
Connie
"I have three chairs in my house: one for solitude, two for friendship, three for company."
Author: Henry David Thoreau |
| Candy C. |
Posted - Mar 28 2011 : 6:19:49 PM
I need to bake some bread this week and I will try the Pyrex bread pan! Thanks girls!
Candy C.
Farmgirl Sister #977
www.calicocandy.etsy.com
Go confidently in the direction of your dreams. |
| MagnoliaWhisper |
Posted - Mar 28 2011 : 1:53:36 PM
Scrambled eggs are a little harder in a cast iron but can be done hot skillet is the key. Omellets are easier though! lol And grilled cheese, I've never had a problem making a grilled cheese in a cast iron. Again start with a hot skillet.
http://www.heathersprairie.blogspot.com |
| jpbluesky |
Posted - Mar 28 2011 : 1:50:47 PM
I switched to all stainless a couple of years ago. Cast iron ----too heavy for me to lug around the kitchen. However, nothing can scramble eggs like a non-stick. Or do a grilled cheese. Maybe it is just me.....
In answer to the post above.....my bread browns just great in a glass loaf pan. Try it, it will work.
Farmgirl Sister # 31
www.blueskyjeannie.blogspot.com
Psalm 51: 10-13 |
| Candy C. |
Posted - Mar 28 2011 : 12:42:40 PM
Stainless and cast iron here too! I have one of the porcelain coated cast iron dutch ovens too, love it! I do think my bread pans have some kind of nonstick on them but I can't seem to find anything else for loaves of bread. Does anyone bake their bread in glass and if so how does it brown?
Candy C.
Farmgirl Sister #977
www.calicocandy.etsy.com
Go confidently in the direction of your dreams. |
| HollyG |
Posted - Mar 28 2011 : 12:26:23 PM
I hate non-stick anything. I just don't trust the chemicals not to leech into whatever I'm baking at high temps. I use cast-iron for everything possible, and stainless steel for what's not possible in cast iron (like acidic things.) I have a knock-off Le Crueset pan from Sam's - it's a Maker's Mark dutch oven sorta thing - about 6 quarts (got it for 35.00) I use for chili and soups. It's cast iron covered with porcelain. Love how it cooks. I did invest in one All-Clad Stainless Steel sauce pan - the 1 1/2 qt. It was a chunk of change, but honestly, I can't tell that it cooks any better than my 79.00 set from Penneys I got when I got married. It is heavy enough to bean someone with if you can't get to your cast iron fast enough! For the record, the handle isn't comfortable to pick up either - I have the beginnings of arthritis in my hands and carpel tunnel in both wrists. The handle is difficult to grip for me - it's rounded on the bottom and hollow on top - hurts your hands when it's full of something. It's all the rage on the cooking shows, but to me, it's not worth the money.
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| coffeemom |
Posted - Mar 28 2011 : 09:08:40 AM
I have a set of Le Crueset cookware I bought 28 years ago when I didn't know what I was doing......Am I glad I did!! They are pricey, but worth it. I couldn't even cook when I bought them! ha But I had high goals, and now, I must say, I am a darned good cook. I also use regular old fashioned cast iron, which is the origional non-stick cookware(if it is seasoned right, and maintained). The only thing I don't cook in my cast iron is eggs. I have a small non-stick for that.
Happy cooking, sisters!!!
Melody FG #833 |
| farmmilkmama |
Posted - Mar 28 2011 : 04:45:40 AM
We do almost all our cooking/baking in cast iron, stainless steel or glass. We go have a couple pampered chef stones, as well. I my bread pans...I'm not sure what they are made of, but they were my grandmas. :) I don't trust the non-stick stuff, besides we were told with birds in the house we can't use it because when the non-stick stuff heats up, it emits something that kills the birds. Hmmm...pretty sure I don't want to be breathing that in either!
--* FarmMilkMama *--
Be yourself.
Everyone else is already taken.
-Oscar Wilde
www.farmfoodmama.blogspot.com |
