Does Anyone Here Have a Cookware Preference?

[Kathianne]

I'm late to the party too, but here it is;

I bought some pricy teflon, watched the shit come off after a while. Frak that crap, went to stainless steel and dug out my old cast iron.

The Lady will NOT use the cast iron, she's afraid of my comments I guess (lol). But she loves her old Farberware stainless steel pan!

Sounds about the same as myself. I love cast iron, but it's SOOO heavy I save it for steaks for the most part. I had Farberware and some Revereware years ago, slowly replaced with All Clad.

[Abbey Marie]

It is heavy, but I do really like my Le Creuset Dutch Oven for my soups and chowders and stews.

[High_Plains_Drifter]

It is heavy, but I do really like my Le Creuset Dutch Oven for my soups and chowders and stews.

For you and the others that mentioned T-Fal, I did order the T-Fal Ultimate, which is still a very affordable pan, from Amazon and LOVE it. Has a lid, and truly, NOTHING sticks to it, and it heats really even. I've made over easy eggs, pan cakes and whatnot in it with NO oil or butter, and stuff just slides right out.

[MtnBiker]

I use a lot of Lodge cookware. Heavy duty, long lasting. I can go from the stove top to the oven if I want. I have an induction cook top, so it works well with that, can’t use aluminum. Also Lodge is made in the USA. I say away from Teflon, it always seems to fail, peels off. I do believe most cookware with a thick gauge will serve you well, good heat distribution. It is also important to use the right size pan for the amount of food you are cooking, don’t crowd the pan but also not have to little in a big pan.

[Bilgerat]

The "Bonus Son" bought us a Blackstone flat top. Been seeing a LOT of use

[MtnBiker]

The "Bonus Son" bought us a Blackstone flat top. Been seeing a LOT of use

That’s awesome, I would love to have a Blackstone.