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Lighting57
12-03-2011, 12:29 PM
Our daughter needs a new set of cookware.
I was looking at Paula Deen's cookware set.
Do any of you have this and can you give me your opinions about it?

vaknitter
12-11-2011, 03:35 PM
A lot it depends on what and how your daughter likes to cook. Personally, I do not like pans with non-stick coatings. I use boring old non-reactive stainless steel pots, 8" and 10" cast iron skillets, and a 12" cast iron dutch oven (makes the best stews, chili's, and soups). I love cast iron for the flavor it gives food and the fact that it can go from stove-top to oven while cooking the same dish.

Lighting57
12-11-2011, 05:26 PM
I went ahead and bought her the set.
The set she received as a wedding present 11 years ago had the non-stick coating.
It is what she is use to.
She can always exchange it though if she wishes.
I agree with you.
Like you, I do most of my cooking in cast iron cookware.
I have my great grandmother's dutch oven (about 100 years old and cooks the BEST pot roast).
The lid that goes to it is a shallow frying pan that seals in the steam.
I have two round spiders that are used every day.
They are great for frying toast.
My mother-in-laws frying pan, a smaller one I bought at a yard sale, and a six inch one that I found among my parents belongings.
Seasoned just right, even eggs don't stick.

vaknitter
12-11-2011, 10:22 PM
That's awesome that you use cast-iron as well ! All of mine have been scavenged here and there from yard sales. Well, except the dutch oven... I "borrowed" that one from my parents when I moved out and luckily they've never asked for it back : )
My MIL has been banned from my kitchen b/c while I was in the hospital giving birth to my son she decided to clean my kitchen and that included taking soap and water to my cast-iron !! That combined with the fact that she opened up my yarn swift and hung wet laundry from it almost got her banned from my house.

Lighting57
12-12-2011, 08:22 AM
Taking soap and water to my cast-iron !!
She opened up my yarn swift and hung wet laundry from it almost got her banned from my house.


That would cause me to call her on the carpet.
Both being big no no's.

That's why I only fry toast on my round griddle and fry the occasional egg, but then I know how to clean it should it stick. Most people do not. The first thing they would do is reach for the scouring pad. That's another no no.

justplaincharlotte
12-14-2011, 04:24 PM
That's why I only fry toast on my round griddle and fry the occasional egg, but then I know how to clean it should it stick. Most people do not. The first thing they would do is reach for the scouring pad. That's another no no.


Lighting, I am one of those most people who do not. ;) Would you share your how to for cleaning cast iron when something sticks?

Lighting57
12-14-2011, 06:28 PM
Would you share your how to for cleaning cast iron when something sticks?


After removing an egg from the pan, while it is still hot or warm, I add water and let it sit. Then come back and using a spatula the egg should push right off. Rinse well, dry, and place it on the hot burner until dry. Watch it though. Don't leave it on long enough to smoke the pan. Then rub a light coating of oil over the surface.

justplaincharlotte
12-14-2011, 07:54 PM
Would you share your how to for cleaning cast iron when something sticks?


After removing an egg from the pan, while it is still hot or warm, I add water and let it sit. Then come back and using a spatula the egg should push right off. Rinse well, dry, and place it on the hot burner until dry. Watch it though. Don't leave it on long enough to smoke the pan. Then rub a light coating of oil over the surface.


Many, many thanks! :yay: Now I know what to do. I loathe reseasoning!

Jan in CA
12-14-2011, 08:41 PM
Okay, I have a question. First of all I don't cook, my DH does. I've always wondered since cast iron isn't really "cleaned" doesn't bacteria remain after you've cooked meat in it?? I mean that's a big no-no, too.

GrumpyGramma
12-14-2011, 10:42 PM
I've always wondered since cast iron isn't really "cleaned" doesn't bacteria remain after you've cooked meat in it??

That's what builds your immune system, Jan! :roflhard: Seriously though, I don't know the answer, my best guess is that heat kills it. I wash my cast iron in sudsy water, rinse, wipe, dry on a hot burner, oil as needed. Crisco seems to work better IMHO but I haven't had Crisco around for quite a while. Must get some. My cookware is stainless, I don't use nonstick cookware. Originally I didn't use it because it doesn't last long enough for me, I don't like having to use non-metal utensils and would forget, and later I found out it can release harmful fumes--people I knew who kept birds wouldn't allow it in their homes. My stainless pots and pans are about 15 yrs. old now. A few years back someone asked how I kept them looking so good....I wash them? LOL They really don't need any special treatment as long as they are cleaned well.

vaknitter
12-14-2011, 11:36 PM
Jan - since the meat cooks in the cast-iron there really shouldn't be any live bacteria in the pan when the meat is removed. I never let my cast-iron sit - as soon as I pull food out of it I boil it out with about an inch of water, rinse, put it back on a hot burner and then rub with a little oil. I figure boiling the pan gets it hotter than any other form of cleaning. My hot water tank is set at about 130deg so whether I wash in the sink or the dishwasher it doesn't get boiling hot and neither my dishwasher soap or dish detergent at the sink are anti-bacterial. Or at least that's how I've justified it to myself all these years ...

Lighting57
12-15-2011, 09:01 AM
Let me back up and start again lest one or more of you begin to think that I am a nasty cook. It was VaKnitter's statement about her MIL taking a scouring pad and detergent to her cast iron ware that I first posted about. If you use these two together to thoroughly scrub cast iron it will ruin the seasoned coating and most any thing will stick.

Most of my cast iron pans are for cooking certain foods like breads, (I do use other types of pots and pans), these are wiped or sprayed with oil. After using they are wiped down well with a paper towel and dipped into the dish water, washed with a cloth, rinsed, dried, and heated until dried. I then coat them again with a small amount of oil. I will scour the outside of these pans if needed, but I avoid taking the scouring pad to the inside.

When I use my Dutch oven to cook a roast, it will require more cleaning. I use a spatula to remove the food; and then it is rinsed well with water. If food is stuck on I use water and the spatula to loosen it, even bringing the water to a boil if I need to. Think about how a Chinese take out cook cleans their woks. They use a spatula, scouring pad and running water; that’s all they use between the different orders that they cook. The intense heat does kill bacteria. Back to my pot, sometimes I do have to take a pad (I use the green pads) to my pot when I must, but not often. I then continue as listed in the paragraph above.

GrumpyGramma
12-15-2011, 02:32 PM
I've gotta try your method of cleaning cast iron. I never really knew how to do it before. I'll try your way next time.

BTW I had no thought you were a nasty cook. We've all become so accustomed to dishwashers, antibacterial everything, and nonstick whatevers that it's good to know there are others out there who still do some things the more old fashioned way. I have to pay more to skip the antibacterial crap sometimes and it irks me. I fear we're working on yet another superbug, a home grown one.

Jan in CA
12-15-2011, 02:42 PM
Thanks for the info ladies!

I never thought any of you were a nasty cook. I was just curious why there was no problem since I've heard about not scrubbing cast iron before. I'm not sure we even have cast iron anymore...don't remember DH using one for years. We have a good set of Revere Ware. DH most often grills our food rain or shine unless it's a food that requires an oven. I do dishes so I appreciate not having to clean many icky pans. :lol:

justplaincharlotte
12-15-2011, 04:36 PM
No, no, no, never a nasty cook! :muah: Cast-iron cookware is a being unto itself...

I watched my great grandmother cook with cast iron everything (and I mean everything), and clean it just as you described, but I never got to see her get rid of anything stuck to the bottom. She was just that good, I guess. Unlike me. ;)

nonny2t
12-15-2011, 06:44 PM
the only thing I have to say is not to buy ceramic coated cookware. It doesn't tell you on the box but the stuff has to be hand washed ALL of it and if you do put it in the dishwasher, the coating will come off and it also discolors, take it from experience as I have a set of Rachel Ray's cookware that is ceramic. I am going with calphalon next time expense or no expense.

Lighting57
12-15-2011, 06:49 PM
Do you mean porcelain finished? That's what is on these.
I figured non-stick should not be put in the dishwasher anyway.
What do I know?
I've never had a dishwasher and only operated one once in my entire 54 years.
Besides, I usually can wash dishes and clean up a kitchen quicker than some folk can wipe out the dishes and load the washer.
I'll make sure I tell my daughter to hand wash only or exchange them for some other kind.
Is the Rachel Ray set a good one?

Jan in CA
12-15-2011, 07:30 PM
Nonny... do you mean you want to put pans in the dishwasher? I can put my Revere Ware, but I usually just hand wash them anyway.

GrumpyGramma
12-15-2011, 09:44 PM
've never had a dishwasher and only operated one once in my entire 54 years.

I hate dishwashers. I can clean up a kitchen quicker and better without one. Even when I run it, I still need to run water in the sink to clean counters, stove top, things that won't go in the DW. It's a "labor saving" device that is soooooooo overrated, I think anyhow. On the other hand, some people can't stand long enough at the sink to do the dishes or there is some other reason they can't typically do it all by hand, for them it's a different case. I figure what the heck, if I'm running the DW anyhow I might as well throw the stainless cookware in.

sakura-panda
12-16-2011, 11:17 AM
Now that all three of my kids are eating with regular plates and utensils, I both use the dishwasher and handwash -- the dishwasher gets plates, cups, bowls, flatware -- whatever I have *many* multiples of and the "singles" -- pots, pans, spatulas, knives, etc -- are hand washed. I usually run the dishwasher every two or three days, less often if we eat out a lot.

Sometimes, if the top rack is full but the bottom isn't, I might throw in a pot or two to fill it up so that I can run it. But most of the time, I handwash the pots, knives and cooking spatulas that we use every day.

Our most-used pots are the hard anodized kind, like Calphalon, except that it's the JCPenney brand (Cooks, I think). We used to have T-Fal, but I got tired of the non-stick coating chipping off all the time. (Our smaller pots are still T-Fal -- we don't use them much because we have Pyrex Visions pots in those sizes that we use instead. We keep them because on very rare occasions it is nice to have an extra pot or two.)

DH's grandmother requested a small T-Fal skillet and saucepan, and we bought her the hard anodized ones, with gift receipts. We're not sure why she specified T-Fal, so we used our own judgement. :)

I hope your daughter enjoys her new cookware! For the other comments, I have to admit I'm a bit intimidated by cast-iron, having never known anyone that has one.

GrumpyGramma
12-19-2011, 10:23 PM
as soon as I pull food out of it I boil it out with about an inch of water, rinse, put it back on a hot burner and then rub with a little oil.

Thanks! It worked like a charm.

nonny2t
12-24-2011, 06:56 PM
Do you mean porcelain finished? That's what is on these.
I figured non-stick should not be put in the dishwasher anyway.
What do I know?
I've never had a dishwasher and only operated one once in my entire 54 years.
Besides, I usually can wash dishes and clean up a kitchen quicker than some folk can wipe out the dishes and load the washer.
I'll make sure I tell my daughter to hand wash only or exchange them for some other kind.
Is the Rachel Ray set a good one?
The Rachel Ray set of mine is about 2 years old, the non stick has come off making food stick in the bottom and like I said, the outside of the cookware is ceramic coated. I don't particularly like it considering I paid over $300 for the darn set and the stuff I have bought that was cheaper lasted longer. So I wouldn't recommend her set, no.

GrumpyGramma
01-15-2012, 10:24 PM
Jan - since the meat cooks in the cast-iron there really shouldn't be any live bacteria in the pan when the meat is removed. I never let my cast-iron sit - as soon as I pull food out of it I boil it out with about an inch of water, rinse, put it back on a hot burner and then rub with a little oil. I figure boiling the pan gets it hotter than any other form of cleaning. My hot water tank is set at about 130deg so whether I wash in the sink or the dishwasher it doesn't get boiling hot and neither my dishwasher soap or dish detergent at the sink are anti-bacterial. Or at least that's how I've justified it to myself all these years ...
:cheering: :yay: :hug: :muah:
Thank you. :notworthy: My cast iron skillets thank you.:notworthy: My cast iron griddle thanks you. :notworthy: I'm using the skillets more because they're less trouble to take care of than my easy to care for stainless! I love steak cooked in a cast iron skillet. Yum.

Lighting57
01-16-2012, 11:00 AM
True, at times they may not be as convenient as nonstick, but they last longer, cook better, they make great weapons, you don't have to use only certain types of cookware with them, and if you take care of them they will last your lifetime and well beyond.

As long as you are careful to clean them properly and DON'T allow water to remain on them any length of time they will serve you well forever. Even if they do end up starting to rust they can be cleaned back into sevice, but you want to avoid it to start with though. My g-grandmothers (100+ yr old) dutch oven is begging to slow cook a pot roast, but I haven't been able to splurge on one in a long time.

claireweber
07-06-2013, 11:17 AM
I was thinking of purchasing a set of stainless cookware, have never had a set before. My DH is trying to talk me out of it, says we already have most of what we need, UGH! It's my :present: $

And so of course I am now confused :???: We plan to sell our home and move back to the folks home, apartment on the back of the house, so part of the argument is that we are trying to pare down. The apartment is a landing spot until we figure out what's next; my DH will be working to expand the his folk's small family blueberry farm operations.

We have a lot of cast iron, I don't believe I can part with any of it, some of the pieces belonged to my now deceased grandmother-in-law and are shiny from what I imagine to be decades of use.

I was looking at Costco.com, they have their own label, plus there is a Cuisinart label that I am looking at. My thought was to perhaps sell or donate the old cookware and have a set that would serve our needs, as well as displaying nicely on our hanging pot rack when we put the house up for sale. Does anyone have a set of stainless cookware and could tell me what they like about it?

GrumpyGramma
07-06-2013, 12:55 PM
I love stainless cookware. It's easy to clean and stays shiny and bright. The disc bottoms in mine heat evenly and don't have hot spots. I'd been using mine for about 7 years and someone asked me how I kept it so shiny and I said, "I wash it." When I need to I scour my pots with Bon Ami. I am careful not to let things burn on and to clean anything that gets on the outside off before it can become permanently attached, other than that it hardly requires anything, no special care. Mine isn't an expensive set and I've only been using it about 16 years now, so when I get it broken in maybe I can give you a better answer. :teehee:

There is something about cast iron though. The more I use my cast iron the more I prefer it. I've started using the cast iron dutch oven for making pea soup. Somehow it just tastes better. :shrug: Don't part with your cast iron...if you must, I'll come get it!

jinxnit55
07-06-2013, 04:01 PM
I have a set of Kitchen Craft stainless steel cookware and it is fantastic! My folks had a set when I was growing up, so when it came time to get my own stuff, I was dismayed by how expensive it was. Luckily, a roommate of mine decided to spring for a set. Then she lost her job so I took over the payments on the set, so it became mine.

It's pretty amazing stuff, because you can stack it on burners and the heat goes through the core up through all the pots. It saves vitamins and minerals in the food because you don't have to add much water.

We also have cast iron skillets, and a dutch oven that we bake sourdough bread in. I figure that between the two kinds I am set for life! (Kitchen Craft has a lifetime guarantee). If the house ever catches on fire I will try to make it out w/ the Kitchen Craft!

claireweber
07-06-2013, 04:07 PM
We went ahead and purchased the Wolfgang Puck set from Sam's Club. It was very inexpensive, someday when I'm even older we'll get a very nice set, but this will do. And at my DH's insistence, it's not coming out of my :present: I did have to let go of one small saucepan, I liked it so much, but that was part of the deal. All the old cookware is going to the women's shelter, it's already been taken down off the pot rack, and although not washed yet, the new set is hanging. Clearing the clutter feels good.

The cast iron, I would be buried with it if possible, but I plan on returning to ash sooner than if I was buried, either scatter me over the ocean or plant a tree over me. What I do need for the cast iron, however, is a good way to display them. I have a grid wall rack but no proper hooks, the s hooks just don't do the trick, have to remove them, hook the pan to them and re hook them on the rack.

Emptying two drawers in the kitchen today, both are pretty much full of plastic storage containers and lids. We picked up a box of Rubbermaid containers - the lids are red :happydance: DH wanted to keep the small square ones we use for freezing sauce and such, but the rest are going, from 2 drawers down to one :cheering:

Ah....my dear husband made us some fresh watermelon juice mojitos :clink: Tasty and refreshing. So, GG, one of the things that prompted me to pick up a set of stainless, we had stainless pots, but the skillets were all cast iron. And my DH was using the cast iron skillet for cooking his bratwurst, in water :doh: And in the old Wagner Ware, you can't get those any more. I was very distressed about the seasoned finish, it had pretty much disappeared. My husband found a link on the internet explaining how to season stainless, so he'll be doing that to the new skillets, if it really works I'll be sure to pass the link along.

Hope everyone is having a good 4th of July weekend. Happy :knitting:

claireweber
07-06-2013, 04:09 PM
If the house ever catches on fire I will try to make it out w/ the Kitchen Craft!

:roflhard:

claireweber
07-06-2013, 04:15 PM
I'd been using mine for about 7 years and someone asked me how I kept it so shiny and I said, "I wash it."

:teehee:

Don't part with your cast iron...if you must, I'll come get it!

Over my dead body! :) I can leave it to you in my will.

GrumpyGramma
07-06-2013, 04:31 PM
My husband found a link on the internet explaining how to season stainless, so he'll be doing that to the new skillets, if it really works I'll be sure to pass the link along.

Hope everyone is having a good 4th of July weekend. Happy :knitting:

Seasoning stainless (http://www.youtube.com/watch?v=1376ITxF1Oc) is new to me, I think I might try it.


Over my dead body! :) I can leave it to you in my will.

Careful who you say that to. You could encounter a homicidal maniac lusting after your cast iron. :noway: Not to worry, because 1) I don't know where you are, and 2) planning the whole thing would take too much brain power. Do I get a copy of your will? :mrgreen:

Excuse me while I save and print this thread, :???:will a bequest on a forum hold up in court? :teehee:

Enjoy the rest of your weekend too!

ETA I forgot my manners, they were lost in the lust and greed. You are so sweet, Claire, thank you for including me in your will. Alas, I'm sure I'm much older than you and will never collect. Live long and prosper, as Spock said. :)

claireweber
07-06-2013, 05:02 PM
Seasoning stainless (http://www.youtube.com/watch?v=1376ITxF1Oc) is new to me, I think I might try it.




Careful who you say that to. You could encounter a homicidal maniac lusting after your cast iron. :noway: Not to worry, because 1) I don't know where you are, and 2) planning the whole thing would take too much brain power. Do I get a copy of your will? :mrgreen:

Excuse me while I save and print this thread, :???:will a bequest on a forum hold up in court? :teehee:



I just checked w:wink: ith my DH and this is the same video he was viewing earlier. I'll let you know how it works out

Enjoy the rest of your weekend too!

ETA I forgot my manners, they were lost in the lust and greed. You are so sweet, Claire, thank you for including me in your will. Alas, I'm sure I'm much older than you and will never collect. Live long and prosper, as Spock said. :)

This is the same video my DH viewed earlier, I'll let you know how it works out :wink:

GrumpyGramma
07-06-2013, 05:08 PM
This is the same video my DH viewed earlier, I'll let you know how it works out :wink:
:thumbsup: Great minds! I think it was at the top on the Google search. :roflhard:

My skillet is cooling. I do see a couple of browned spots on the bottom. Honestly, I didn't use one from my set but another that I'd picked up at a yard sale or thrift store. After cools I'll try some scrambled eggs in it. I'll let you know how it goes.

claireweber
07-06-2013, 05:41 PM
:thumbsup: Great minds! I think it was at the top on the Google search. :roflhard:

My skillet is cooling. I do see a couple of browned spots on the bottom. Honestly, I didn't use one from my set but another that I'd picked up at a yard sale or thrift store. After cools I'll try some scrambled eggs in it. I'll let you know how it goes.

Sounds like that is the pan you want to try it out on. I think my DH said you let it cool completely and then wipe it, is that right? What type of oil did you use? I can hardly wait to hear about those eggs, if they just slide effortlessly like one of the posters commented :thumbsup:

claireweber
07-06-2013, 05:44 PM
:thumbsup: Great minds! I think it was at the top on the Google search. :roflhard:

My skillet is cooling. I do see a couple of browned spots on the bottom. Honestly, I didn't use one from my set but another that I'd picked up at a yard sale or thrift store. After cools I'll try some scrambled eggs in it. I'll let you know how it goes.


DH said that the brown spots could have been caused by either heating it too high or too long, or maybe not enough oil. He said that you want the oil to pool in the bottom of the pan, perhaps the bottom of the pan was exposed to the air.

GrumpyGramma
07-06-2013, 05:57 PM
DH said that the brown spots could have been caused by either heating it too high or too long, or maybe not enough oil. He said that you want the oil to pool in the bottom of the pan, perhaps the bottom of the pan was exposed to the air.

Your DH is right. My burner doesn't sit level and unless I'd used a lot of oil (I used whatever vegetable oil is in my kitchen) which I didn't even think of until I saw the browning, I'll have to make do with brown spots.

Seasoning Stainless (http://www.youtube.com/watch?v=1376ITxF1Oc) As Seen On Youtube

* * * * *

I cooked my eggs and wiped the skillet out with a dry cloth. The only places I need to wash at all are where the eggs got sloshed above the seasoning line. The eggs really did not stick at all. :woohoo: It worked as advertised. I'm impressed...nay, amazed! From a dyed in the wool, die hard skeptic, that counts as high praise. :thumbsup: YMMV

claireweber
07-06-2013, 07:07 PM
Your DH is right. My burner doesn't sit level and unless I'd used a lot of oil (I used whatever vegetable oil is in my kitchen) which I didn't even think of until I saw the browning, I'll have to make do with brown spots.

Seasoning Stainless (http://www.youtube.com/watch?v=1376ITxF1Oc) As Seen On Youtube

* * * * *

I cooked my eggs and wiped the skillet out with a dry cloth. The only places I need to wash at all are where the eggs got sloshed above the seasoning line. The eggs really did not stick at all. :woohoo: It worked as advertised. I'm impressed...nay, amazed! From a dyed in the wool, die hard skeptic, that counts as high praise. :thumbsup: YMMV


:thumbsup: Sweet! When I figure out how to hang the cast iron I will photograph them and post them here.

GrumpyGramma
07-06-2013, 07:43 PM
:thumbsup: Sweet! When I figure out how to hang the cast iron I will photograph them and post them here.

I eagerly await your display of heavy metal. :muah:

claireweber
07-07-2013, 07:59 PM
I have a set of Kitchen Craft stainless steel cookware and it is fantastic! My folks had a set when I was growing up, so when it came time to get my own stuff, I was dismayed by how expensive it was. Luckily, a roommate of mine decided to spring for a set. Then she lost her job so I took over the payments on the set, so it became mine.

It's pretty amazing stuff, because you can stack it on burners and the heat goes through the core up through all the pots. It saves vitamins and minerals in the food because you don't have to add much water.

We also have cast iron skillets, and a dutch oven that we bake sourdough bread in. I figure that between the two kinds I am set for life! (Kitchen Craft has a lifetime guarantee). If the house ever catches on fire I will try to make it out w/ the Kitchen Craft!

Wow! I checked out the Kitchen Craft cookware, lucky you, to have purchased up this set when you were young, so many years to enjoy it. I hope you have taken out insurance protection for it in case of fire :wink: Were you born in 1955? I was wondering b/c of the name you use.

claireweber
07-11-2013, 08:59 PM
from Costco. My husband seasoned a couple of the skillets, you are not supposed to wash with soap to maintain the finish; I like the interiors to look clean, so I've since washed them. So far, what I like the most is the small saucepan, it is the perfect size for steaming vegetables for my DH and me, it and the two other pots have lids with strainers, plus the rims have pouring spouts :) I like having a set of what are most commonly used pots and pans, and my pot rack doesn't look cluttered anymore . And the set was very affordable.

The thing I don't like, is that after using them on the gas cooktop, even after using Bon-Ami on the bottoms, they didn't shine. I'm using Wright's Copper Cream now to clean the bottoms and it seems to do the trick.