Materials (composition) of cookware/bakeware....

[sheryl]

I have 35 year old Revere ware cookware.  It's stainless steel construction with a copper bottom.   I'm no chef but it's hard to not burn my foods using the product.  The oils/butter stick and it's a clean up mess.

 

For 2 years I've seen Temptations by Tara featured on QVC.  It looks good.  It's ceramic and coated with glaze.  The baked foods just peel off the interior with little effort and it makes clean up look like a cinch.   The materials seem "natural", right?  Ceramic with is baked clay.  The glaze - is that natural?    I had one non-stick years ago that I threw out when information was released that they leech contaminants in food, etc.  Not healthy.  I use cast iron but it also burns, etc.  I use "high smoke" oils when needed, but I feel I just need something non-stick.I don't know if there is a new (healthy, safe) non-stick material.   Would it be Temptations or something else? 

I'm looking for something non-stick and healthy/safe.  Recommendations?

 

[gardenmom5]

All-clad has a great nonstick. I have a 4qt d5 nonstick that I love. It doesn't stick and it's so thick (5 layers) it doesn't burn either. We have an omelet pan that's a dream. It's not dishwasher safe. No nonstick is.

 

I buy it off eBay or tjmaxx when it shows up. I'm prowling for a regular d5 6qt sauté, 'cause I hate dh's electric frying pan. (A supposedly nonstick ceramic. It burns and won't come clean.) That'll be his Christmas present.

 

Eta triply is cheaper and will still be better than revere ware. Cuisinart had a set I considered for dd's wedding present.

[pehp]

I just use cast iron.  I cannot destroy it, it's inexpensive, made in the USA (or passed down to me from my great-grandmother, which I have loved), and if seasoned and cared for properly it's pretty much non-stick. And, of course, I don't worry about any weird stuff coming off into my food.  I feel like it's perfect.  Maybe not for crepes, but for everything else. 

 

I am not sure what you mean by burns, though--burns your food or your hand?  The handle definitely gets hot!  

 

In any case, I feel like I've tried everything and cast iron is my forever cookware.  I don't think that helps, but that's where I'd cast my vote for the 'healthy' cookware!! :) 

[sheryl]

Thanks.   I don't think I want the non-stick material b/c of leaching.   I use cast iron daily and have for decades but prefer a "natural non-stick".  It's hard to clean cast iron.  I think I ruined mine and seasoning does not help.  However, my cast iron griddle makes great omelets.  It's the original cast iron before the pre-season product line was introduced.  It's over 30 years old and WELL SEASONSED.   Still, as well seasoned as cast iron may be, I'd still prefer something more convenient for cleaning. 

 

I'm assuming it would be porcelain (clay interior/body and glaze overcoat).    Any other ideas? 

[TammyS]

Thanks.   I don't think I want the non-stick material b/c of leaching.   I use cast iron daily and have for decades but prefer a "natural non-stick".  It's hard to clean cast iron.  I think I ruined mine and seasoning does not help.  However, my cast iron griddle makes great omelets.  It's the original cast iron before the pre-season product line was introduced.  It's over 30 years old and WELL SEASONSED.   Still, as well seasoned as cast iron may be, I'd still prefer something more convenient for cleaning. 

 

I'm assuming it would be porcelain (clay interior/body and glaze overcoat).    Any other ideas? 

 

Since you like your old cast iron, may I suggest stripping the pre-season off and doing a good seasoning?  The pre-season stuff is, IMO, crap, and just gets in the way of a good seasoning.  If you want to try it: take the cast iron outside with a heavy trash bag. Spray the heck out of the cast iron with oven cleaner, and shut the bag.  Leave it for several hours.  Come back, scrub with steel wool.  Repeat if necessary to get all of the coating off and down to bare metal.  Once you've got it good and clean, coat it with Crisco, and bake at 400 for 30 minutes, at least three times.

 

It will never be as good as your old  cast iron (which is a treasure), because newer cast iron just isn't finished as smooth as old cast iron was, but it will be pretty darn good.

[shawthorne44]

One idea I got from a cooking class.  They talked about cookware and that the best actually has two completely different materials.   You want a material that holds heat with some heft to it, but on the other hand you want a material that can spread the heat around so that it is even.  They talked about some that were outrageously expensive.  They have a core of iron and copper on the outside.  Their suggestion was to go to someplace that welds with steel.   Ask them to cut you some circles at the sizes that match your cooktop out of a thick piece of steel.  Then just leave these on top of your burners.  They provide even consistent heat, and then on top you use whatever easy-clean cookware you already have.  So, you could use your Revere ware.  

[foxbridgeacademy]

I have a pot (dutch oven?) that is enamel coated cast iron.  Non-stick and easy to clean.  I use it on the stove and in the oven.  If pans weren't $50-$100 each I'd have a whole set.  I got the pan years ago at Aldi's for $25, best pot/pan purchase ever.

 

 

ETA: I think enamel is considered safe, guess I need to do some research to be sure.