#82 – Done

Posted by Katie on December 19, 2009
101 in 1001

#82 – Throw out all of my old pots and pans and start cooking on all stainless steel cookware.

Over Labor Day weekend, Dave and I were in California, but my family was staying at our apartment in Chicago.  I believe it was my sister-in-law, Katrina, who made vanilla pudding that weekend in our kitchen, and it turned out to have flakes of Teflon in it.  They didn’t eat the “Teflon Pudding”, but my Mom did start to worry about us dying from cancer from eating Teflon.

So thanks to an early Christmas present from my parents, we were able to go out and buy a very nice new collection of stainless steel cookware.  I wanted to go the stainless steel route because the high performance, quality and durability.  I am hard on pots and pans.  Obviously I can not be trusted with non-stick cookware.  I will use the metal spatula, I will.

There is a bit of a learning curve in cooking with stainless steel – like preheat the cookware, and don’t turn the burner all the way up unless you want to boil water – but I’m getting the hang of it.  When I follow the rules, I haven’t had any issues with food sticking.  And I get to use all the sharp and pointed tools I want.  I am also learning to cook more with my cast iron skillet and my new cast iron griddle.

We did throw out all the old scratched Teflon cookware.  Hopefully we didn’t eat too much of it.

3 Comments to #82 – Done

  • Well, if Teflon is non-stick, eating it shouldn’t be a problem, right? Wouldn’t it just… pass through?

    I use stainless steel pots and Teflon skillets. I also have a cast-iron skillet, which is supposedly good for anemia. I love my pots. They get so purdy and shiney after I scrub them with SOS!

  • Kathy would arch her back and hiss at anyone touching her non-stick pans. She likes her stainless steel, too. The non-stick does peel away if you scrape it with metal or SOS, so anyone who touches them or overheats them will be instantly destroyed. Beware! (Keeps me out of the kitchen, mostly)

  • Hurray, Katie! Getting new cookware is exciting.

    Like Mike says, I enjoy using my heavy-weight stainless steel pots and my wonderful covered non-stick skillet. I also have a porcelain-coated cast iron Dutch oven that I love and use for pot roasts. You have to have the proper tools for the job, right?

    BTW, the lady at Williams-Sonoma (where I got my brand-new flared-side stainless steel roasting pan, after our last turkey came out raw on the bottom because the heat couldn’t get to it) recommended using Bar Keepers Friend for cleaning cookware. It’s a mild scouring powder that won’t scratch. (See their web site at http://www.barkeepersfriend.com/products.htm.) SOS will scratch stainless steel and food will begin to stick.

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