Reply
 
Thread Tools Display Modes
Old 12-03-2011, 12:29 PM   #1
Lighting57
Turning the Heel
 
Lighting57's Avatar
 
Join Date: Sep 2006
Location: South Eastern, USA
Posts: 989
Thanks: 437
Thanked 158 Times in 118 Posts
Paula Deen's Cookware
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?
Lighting57 is offline   Reply With Quote
Old 12-11-2011, 03:35 PM   #2
vaknitter
Working the Gusset
 
vaknitter's Avatar
 
Join Date: Oct 2006
Location: virginia
Posts: 1,635
Thanks: 424
Thanked 427 Times in 391 Posts
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.
vaknitter is offline   Reply With Quote
Old 12-11-2011, 05:26 PM   #3
Lighting57
Turning the Heel
 
Lighting57's Avatar
 
Join Date: Sep 2006
Location: South Eastern, USA
Posts: 989
Thanks: 437
Thanked 158 Times in 118 Posts
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.
Lighting57 is offline   Reply With Quote
Old 12-11-2011, 10:22 PM   #4
vaknitter
Working the Gusset
 
vaknitter's Avatar
 
Join Date: Oct 2006
Location: virginia
Posts: 1,635
Thanks: 424
Thanked 427 Times in 391 Posts
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.
vaknitter is offline   Reply With Quote
Old 12-12-2011, 08:22 AM   #5
Lighting57
Turning the Heel
 
Lighting57's Avatar
 
Join Date: Sep 2006
Location: South Eastern, USA
Posts: 989
Thanks: 437
Thanked 158 Times in 118 Posts
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.
Lighting57 is offline   Reply With Quote
Old 12-14-2011, 04:24 PM   #6
justplaincharlotte
Working the Gusset
 
justplaincharlotte's Avatar
 
Join Date: Aug 2011
Location: MS Gulf Coast
Posts: 1,854
Thanks: 2,734
Thanked 962 Times in 830 Posts
Originally Posted by Lighting57 View Post
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?
__________________
Charlotte

justcharlotte

All Needful Things Blog
"Knit on, with confidence and hope, through all crises." Except carpal tunnel.
- Elizabeth Zimmermann
justplaincharlotte is offline   Reply With Quote
Old 12-14-2011, 06:28 PM   #7
Lighting57
Turning the Heel
 
Lighting57's Avatar
 
Join Date: Sep 2006
Location: South Eastern, USA
Posts: 989
Thanks: 437
Thanked 158 Times in 118 Posts
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.
Lighting57 is offline   Reply With Quote
The Following User Says Thank You to Lighting57 For This Useful Post:
justplaincharlotte (12-14-2011)
Old 12-14-2011, 07:54 PM   #8
justplaincharlotte
Working the Gusset
 
justplaincharlotte's Avatar
 
Join Date: Aug 2011
Location: MS Gulf Coast
Posts: 1,854
Thanks: 2,734
Thanked 962 Times in 830 Posts
Originally Posted by Lighting57 View Post
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! Now I know what to do. I loathe reseasoning!
__________________
Charlotte

justcharlotte

All Needful Things Blog
"Knit on, with confidence and hope, through all crises." Except carpal tunnel.
- Elizabeth Zimmermann
justplaincharlotte is offline   Reply With Quote
Old 12-14-2011, 11:36 PM   #9
vaknitter
Working the Gusset
 
vaknitter's Avatar
 
Join Date: Oct 2006
Location: virginia
Posts: 1,635
Thanks: 424
Thanked 427 Times in 391 Posts
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 ...
vaknitter is offline   Reply With Quote
Old 12-15-2011, 09:01 AM   #10
Lighting57
Turning the Heel
 
Lighting57's Avatar
 
Join Date: Sep 2006
Location: South Eastern, USA
Posts: 989
Thanks: 437
Thanked 158 Times in 118 Posts
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.

Last edited by Lighting57 : 12-15-2011 at 03:02 PM.
Lighting57 is offline   Reply With Quote
The Following User Says Thank You to Lighting57 For This Useful Post:
GrumpyGramma (12-15-2011)
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ceramic cookware aka greenpans MoniDew The Lounge 2 03-24-2011 09:48 AM

All times are GMT -4. The time now is 06:06 PM.