Non-stick, cast iron, enamelware..which do you use?

i use all kind of diffrent types of cookware.i use my cast iron for frying chicken an makeing gravys.."but i really love my ONEDIA they are stainless steel.an nothing sticks to them an the handels dont get hot an the have a see thur lids an they are so easy to clean an the bottoms of them always just wipe off no dirt build up.you can always hang these up for people to see an they always have a nice shine..i love them..but they do cost a little more but they are well worth it. another thing they dont warp on the bottoms.

I use cast iron because it lasts forever and once it is well seasoned I find it really easy to take care of.

These days I have stainless steel with heavy duty bases and the set is Acrosteel. They have served me very well over the years and are reasonably priced for the complete set, which is how I bought mine. I also have a non-stick electric frying pan plus a non-stick fry pan, and they can be a real problem at times. The worst is that some people will insist on using metal in them, and sooner or later they damage the coating, which can cause a problem as once one bit starts to peel, more will follow. I do have to add that I never bought either of these pans, but they were gifts. Also I have cast iron, but that is for when we are travelling and camping rather than using all the time. They certainly would be good, as the sear the food so nicely, but it is the continual maintenance that would annoy me. The simple fact that they have to oiled all the time is enough to stop me from using them regularly, at least in the home. I have also had enamelware, and it is awful. It chips so easily, or seems to do so anyway, and then before you know it the pots and pans start to look shoddy. I am not sure how safe they are once there has been some of the enamel chipped off, but I suspect it could be something similar to non-stick/teflon coating. These saucepans were also a gift and not something that I bought. :) So, for me it would be stainless steel for preference, followed by cast iron if you have the time to coat it with oil to keep it seasoned. Third choice would be the teflon or non-stick ones, but make sure you have no metal utensils or it will certainly get damaged at some stage. Definately last on the list is enamelware, and for me that comes very close to the good old aluminium pots and pans we used to have 30+ years ago.

I use the non-stick pans. those are the best ones for me. i like to cook steak in these types of pans with a little bit of olive oil. this way it is very easy to clean the pan.

I've heard aluminum and teflon can create adverse health effects. I use stainless steel. It looks nice and cleans well and no chemicals leech into the food.

Hey its really nice you decided to change your cookware... But I do really think that you should be using some of the on-stcik cookeries that are available in the market now.. as these not only help you get rid off the micrscopic pieces of the eatables that are left out and it also makes you easier to wash them off quickly ... And these are also a kind of healthy cookware as these don't hold any oil or greasy substance on them and help the food get less oily too ........... So you better get to the non-stick cookware soon..

Actually I have a combination of them both, cast iron and t-fal. There are different things that you want to cook in each style. For pan frying (burgers, eggs, etc.) I prefer to cook in a nonstick cookware, although cast iron does work fine you generally have to add a little oil or fat to the pan to keep it from sticking too bad. To brown up meats I love my cast iron and to go from the stove top directly to the oven cast iron rocks. Most of all don't go cheap. I know sometimes it's tempting but in the long run you will be glad you put out the extra dollars to get something well made. I have a set that is over 20 years old, t-fal, all steel, including the handles, and they've just started chipping bad enough I've had to toss a few. I hate those vision ware cookware. They are sooooo bad at both conducting the heat well and evenly AND clean up. Everything sticks, no matter how well oiled you make the pans. I tossed those babies out quick. They may be ok just for boiling water and pasta in but personally, I wouldn't even bother with them.

I just got one of those 1960's era Dansk enamelware casserole pots (with lid) at an estate sale. It's a medium size dark blue one with a white interior and in very, very good condition. I love it. The only thing is that I have to keep wooden spoons and spatulas handy so as not to scratch the inside. I want at least two more of them - one turquoise and a white one - in different sizes.

Non-stick wears thin, enamalware and porcelian chip, aluminum warps, stainless steel is hard to clean, copper cooks unevenly, glass breaks,teflon peels, I trust only the silverstone coated and the anodized cookware

i use the non stick pots and pans, so you're affraid of enamel? I wouldn't be too concerned with it though because if you think about it there are so many things that we do that are bad for us and probobly even worse so if non stick makes life a little more convienvent with a very very very small health risk then i guess i choose the non stick.

rx4life, I have some of this and some of that but my preference is porceline coated cast iron. It's heavy but it heats evenly and the food doesn't stick as easily as regular cast iron and it's easier to clean. And it comes in such beautiful colors. It's said that you get iron from the regular cast iron so I do still use them sometimes for that reason and also for the even heating. But you must keep them seasoned so they won't rust. But with the porceline coated ones you need not season them. Buy them from a quality dealer or store so that you get better wear. I saw some a K-mart and they weren't properly coated so I didn't purchase them.

Hi all! I actually bought a set from Pampered Chef and i love them, I have had them for a good 5yrs now and they have never chipped. I love non stick. They do however get scratched sometimes, although my kids like to use anything to cook with and I am pretty sure they have used metal spatulas on these. I do really like them though.

You need to also be careful of the "cheap" aluminum. My roomie has some rather heavy stuff called "rolled aluminum." I also had a pan that had "polished" aluminum on the inside. I think these 2 aluminum type pots are safe. The "Revereware" is an excellent type pan, the copper bottom allows more even heating. I don't do the cast iron, the weight & PITA on the cleaning keep me from those.

It is true that non stick cookware tends to knick and chip and the small pieces of black metal are getting mixed with our food ,that causes health problems even like cancer.It is better to change the cookware after certain time.you can use other cookwares like stainless steel or cupper or glass vessels

And whatever you do, do not ever put a still-hot cast-iron item into or under ... for the actual cast-iron items

Yes I did notice that some of the cookware that is non-stick does intend to knick and chip, I prefer the enamelware, for my cooking. Yes I do have quite a lot of pans, they vary, and it all depends on what I am cooking at the time.

It appears you have posted what I have considered, but did not due to procrastination. I too was looking to replace some kitchen utensils, having visited my local Target store on several occasions and then finally biting the bullet yesterday. Maybe I should have posted this as you are doing, but instead I decided to rely on my instincts eeny, meeny, miny and moe. I was also faced with the dilemma of either the non-stick or non-non-stick cookware. My current pots are pyrex with a non-stick bottom that is worn and peeling. I am quite positive that I have ingested some of this matter and the fact that I am typing this now tells you I am alive and (hopefully) well. I weighed out the situation and was ready to walk out with non-stick. However, I changed my mind and decided to opt for the stainless steel cookware (8-pc set). Perhaps it was meeny who was insisting on this; I decided that no matter how durable the non-stick surface claims to be (even a lifetime guarantee), it is not impervious. Try raking an icepick over it and I bet it will be marred. Stainless is stainless through and through. I posted my experience on www.dragonmojo.com/2007/02/kitchen.html if you're interested. That's my decision (stainless); good luck with yours!

My Mum used to have enamel pans but they are really difficult to keep clean and they chip easily. Cast iron is a beast to keep clean and they are heavy and cumbersome. My preference is for modern Tefal nonstick pans. They aren't the cheapest but the Tefal seem to be the best and the last longest.

I personally use non stick. I've heard that there are adverse health effects down to that, but I personally have never suffered, and I'm careful to always use wooden spoons or plastic spatula's when cooking with non stick cookware. I do think there are adverse health effects to a lot of cookware these days - although stainless steel is pretty good. I just find it a little too much on the expensive side for my liking.

Yes, that's true. It's actually the Teflon which is harmful if ingested. I find that as long as you soak a pan with hot water and soap immediately following your cooking, there is very little clean up. I NEVER scrub a pan. I have a hard bristled brush and once it has been sitting awhile, I scrub the brush around to loosen the big stuff, then wash with a soapy sponge or rag and voila!