Ask MetaFilter questions tagged with cookware and pots

Greener cookware recommendations?

cadge — Fri, 06 Nov 2009 07:56:17 -0800

Can you recommend greener cookware (preferably not cast iron)? My small set of cookware (one frying pan and two saucepans) is getting really old and worn out, and it's time to replace it all.

I've read up on safer and more environmentally-friendly cookware, but I'm having trouble figuring out what would be the best type to buy. It's a bit overwhelming.

In every writeup (and previous Ask MeFi post), dozens of people recommend cast iron. But I've looked at cast iron cookware in my local shops (a cookware shop and a camping shop) and it's just too heavy for me! It was effort just to pick the smallest pan off the shelf! I'd really like to avoid buying cast iron cookware if I can.

My cooking needs aren't much. Mostly I use the frying pan for simple stir fries, tofu, grilled cheese sandwiches, and browning ground meat. I don't fry eggs. I use the saucepans for vegetables and pasta sauces. I'd like to cook more, but I doubt it'll be anything elaborate. That said, I don't mind investing in higher-quality/higher-price cookware that I can use for years to come.

Is non stick cookware going to give me cancer in 25 years?

thewalrus — Sun, 22 Mar 2009 10:08:56 -0800

What are the dangers and benefits of non stick cookware (teflon/generic teflon type)? It's obviously healthier to cook without using lots of oil, but I've heard rumors of health problems such as cancer being linked to long term use of non stick pans. I have some non stick pots and pans which are getting older. They have gradually shed small bits of their surface into food. This isn't enough to notice in any particular dish but I can tell that a pan which has been used for 3, 4 or more years doesn't have as much non stick surface on it as it used to.

The alternative is to use stainless steel pots and pans but this will require using a larger quantity of oil.

Is there any scientific documentation on the risk/reward of using non stick cookware versus the well-documented heart-disease risks of using more oil? Assuming that oil is extra-light canola oil or olive oil, not the cheap stuff...

stainless cooking

plexi — Sun, 28 Sep 2008 13:33:25 -0800

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?

I weep for my pan

klangklangston — Fri, 14 Sep 2007 07:48:44 -0800

In a moment of epic dumbassery, I turned on the wrong burner this morning and managed to melt part of a spatula to an $80 calphalon fry pan. If it wasn't coated, I'd just use steel wool. Is there any way to get the melted plastic off? How fucked am I? Can I heat it up again? If so, how should I do it?

Williams-Sonoma makes me feel funny.

patgas — Thu, 10 Nov 2005 05:57:48 -0800

I need to step up my capability to cook for myself. To motivate myself I want to get new pots and pans, but only the essentials. I'm guessing that I probably need two pots and two sautee pans. Oh, and probably a decent chef's knife. Anything else? Any recommended brands I should look for? Practicality and affordability are key.