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View Poll Results: After trying both, Do you prefer Stainless steel or Nonstick cookware?
Stainless Steel 24 61.54%
Nonstick 15 38.46%
Voters: 39. You may not vote on this poll

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Old 06-01-2004, 12:54 PM   #11
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Quote:
Originally Posted by JESS
umm my non so called stick usually falls off mine




so i bought stainless instead
That's what I love about the hard anodized. It isn't just a non-stick coating. I don't remember the exact process, but it is permanent.

:) Barbara
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Old 06-27-2004, 03:24 AM   #12
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all clad worth every penny
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Old 08-03-2004, 05:01 PM   #13
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Why Stainless Steel?

Stainless Steel is much healthier. Preferably 304 Surgical Stainless Steel. There is a great article discussing the differences at http://amazingcookware.com/whystainlesssteel.php There is more to it than just stainless or teflon. Layered stainless effects the cooking as well. The artical also discusses the theory of Alzheimer's & using aluminum.
Hope this helps.
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Old 08-04-2004, 04:04 PM   #14
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Just get a Lodge Cast Iron Set and don't look back. Ok...ok! If ya can't handle that then purchase a good stainless steel set for about 400 bucks....and get one 10 inch non-stick Check out this....


http://products.consumerguide.com/cp.../prod/id/11380

My wife keeps takin my Lodge pans to the garage. She hates them.
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Old 08-05-2004, 10:01 AM   #15
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I have mostly Calphalon Non Stick plus a few SS All Clad pieces. If I were to do it all over again then I would do the opposite of what I have now. I would get mostly SS (and probably All Clad) with one or two non stick.

I think for you since you are into low fat cooking, non stick might be a better option as you can use a lot less fat then when cooking with SS, but it really all depends on what you will be cooking and which you like to use more. If you are not concerned with making pan sauces from the fond that collects on the pan or you are not too concerned with how brown your meats get then non stick could work well for you.
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Old 08-23-2004, 10:14 PM   #16
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Stainles

All Clad stainless is great. The non-stick I have used in the past really gets nasty looking and actually stainless works better in my opinion.
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Old 08-31-2004, 04:01 PM   #17
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add me to the all clad fan club. never a moment of clean-up trouble, even last week when i made chinese beef and peppers in my chef's pan and thought it have to soak overnight (cleaned up like it never was used).

i also have one nonstick fry pan for eggs and potatoes.

some cast iron is great--we have regular cast iron and some le creuset.

calphalon is a no-go in our house. we make a lot of italian food with acidic ingredients. that anodized finish interacts with the food and gives it a metallic taste. blegh.

one copper pan for fastfastfasthothothot cooking.
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Old 08-31-2004, 06:13 PM   #18
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Both

For me I like both. I guess it depends what you're making, but I do love my nonstick baking sheets!! :D
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Old 09-05-2004, 09:18 AM   #19
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To me this is a no-brainer. BOTH. My 'big' set of pots and pans has always been some kind of stainless steel -- when I was young, it was copper bottomed revere ware. I still love the stuff, but it doensn't mesh well with glass-top electric stoves. When I had to ditch my old life for a new one, I bought a stainless steel modern set. I believe it is a French brand, cannot remember. BUT I will never be without a couple of nonstick skillets. Mom always bought these as cheaply as possible, and considered them disposable. I go a little more on the budgetary scale, but not enough that I have to worry about what utensils I use on them. To me, you don't need a nonstick finish on things like your stock pot, anything you're boiling or steaming in. You want to have a regular finish on your deep pan (never know what to call it -- the thing that looks like a frying pan but has deeper sides and a lid) -- nonstick will keep your meats from sticking and forming the basis of a good sauce. On the other hand, when you fry eggs, make omlettes, pancakes, fry potatoes, etc, you want to NOT leave behind that brown coating. So I vote for BOTH in every kitchen. The big set, regular, then two nonstick frying pans, but not expensive. If you scrape the finish on them, no aligator tears.
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Old 09-05-2004, 10:33 AM   #20
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I've had nonstick for so many years, I wouldn't know how to use anything else. I have QVC's Cooks Essentials. I started with the hard coated enamel, but have moved to the SS500 and hard anodized. My sister is still using the enamel ones and loves them!
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