Cast iron or stainless?

While making dinner going through my cookware noticed that I have no stainless Steel . Do have a lot of cast iron and cheap aluminum. What's your favorite cookware?

 

I'd have to say the Cast Iron. That's my vote anyway.

 

I prefer cooking with well seasoned cast iron. The temperature remains much more consistant.

 

Love cast iron fry pans and dutch ovens, found nothing that will beat the old stainless Revere pots and pans with the copper bottom or stainless with a copper layer on the bottom and then stainless again, much easier to make soup in and clean, or to boil water or steam with, never found a wok that beat the old hand hammered carbon steel. All of our cooking pots and pans have been used 60 years or more and still are in good shape, some of them may well be over 100 years old.

 

Cast is all I use both at home and prof. with the exception of sauce pans and stock pots, those are heavy gauge stainless. World of difference in a steak seared on cast VS AL or SS.

 

Old, smooth, well seasoned cast iron is the only thing I cook in.

 

I have cast iron and what was supposed to be good green cookware but it is turning out to be cheap aluminum pans. I have been looking for good sauce pans but no clue what to get and what will last like the cast iron.

 

Lodge is da bomb for cast iron! Griswold is excellent to if you can it.

 

Same here & many different types , crapes pans , double boilers , . just bought the wife strainers , all 316 SS from 3" to 13" .
We / I buy quality for the treats me gets

Sloth

 

Stainless is my preference for general cooking, but I have both aluminum and some cast iron.
Depends on what I am cooking.

 

Cast iron and heavy anodized aluminum (Caphalon).

 

Cast, First and foremost

Don't think I own aluminum?

If I did I would use it too scoop turds out of my drain field.

 

Food Network brand aluminum nonstick pots and pans are the best I have used. Medium weight, nice stay cool handles and nonstick that truly is nonstick. Love my set.

 

Chan uses stainless and aluminum, as it is all we can get here. However, I'm planning a trip over to Thailand, to locate some quality cast iron cookware for her. I know she wants some. With her cooking skills, cast will make her meals turn out even better, if that is possible?

 

I'll let Chan know there is another use for some of her present cookware.

 

Mostly cast iron and stainless steel...I have a ceramic tajine for some cooking, as well as clay pots. Much depends on what methods and techniques I am using, and in which cooking environment.

I also have a steam boat.....
stainless steel.

 

Cast Iron & enameled Cast iron (le crusset) here.
Pots are stainless steel with copper bases.
Hate aluminum. you couldent pay me to use the d*** stuff.

 

Health Risks of Cooking in Aluminum







…………..In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer's patients. Since then, the research has gone back and forth on the possible connection between aluminum and Alzheimer's. …………..



……….People with kidney problems may have difficulty removing excess aluminum from their bodies, so it builds up over time, which can lead to bone and brain disorders. Aluminum, however, has not been proven to cause cancer…………..



………..Prevention

To minimize the amount of aluminum that dissolves into your food from cookware, avoid cooking acidic foods like tomatoes and rhubarb in aluminum pans. Don't store leftovers in aluminum, because the longer the food sits, the more aluminum it can absorb from the pan. Since more aluminum will dissolve out of old, pitted and worn pans, throw away your aging aluminum cookware. When you replace your old pans, consider upgrading to anodized aluminum pans.




…………...Alternatives

Aluminum pans are lightweight and inexpensive, which makes them a great choice for people just setting up a kitchen or for camping. Other frequently used cooking pan materials include copper, iron, anodized aluminum, stainless steel, ceramic or glass. Copper and stainless steel still carry some risk of metal transfer into food. The hard coating on anodized aluminum reduces the amount of aluminum that dissolves into food, making it a good choice. If you'd like to get an added health benefit from pan-to-food transfer, consider using cast-iron cookware; doing so can provide close to 20 percent of your recommended daily allowance of this blood-building metal.