Originally Posted by Mad Cook
I hate stainless steel pans with a passion. Mine went to the thrift shop. The only things they were fit for was boiling veg. Anything else either burned or stuck. They weren't cheap either - top of the range in UK and a gift from relatives who had clubbed together to buy them!
Personally I'd stick with the Le Creuset cast iron. They work for everything and last forever (mine are 40 years old and do everything from boiling an egg to making toffee. If they aren't the ones with wooden handles you can even us them in the oven. Although they are not sold as non-stick I find I can cook anything in them (including scrambled eggs) and have no trouble getting them clean when it's washing-up time.
I also prefer my Le Creuset cast iron to stainless skillets. I also have an 80-plus year old Griswold #8 that I use for certain special foods.
I wouldn't describe my Le Creuset skillets as "non-stick," as I still have to make proper use of fats if I don't want something to stick. But, they are really easy to clean.
Originally Posted by sam90
I like the idea of getting a cast iron skillet and a dutch oven. I'm not so sure about a set of cast iron saucepans and saute pans as I imagine them to be rather heavy, which will make cooking hard for my girlfriend. Also, they are a bit more expensive and I really do like the look of the stainless steel. I'm under the impression that a stainless steel pan that is used properly and seasoned will be just as slippery as a non-stick pan.
My largest Le Creuset cast-iron skillet is very heavy. It will give your wrists and forearms a workout.
You are right that virtually any pan can be "non-stick" with the right use of fats. I just personally gave a slight edge to my cast iron over my stainless skillets.
I still think you are on the right track with the stainless sauce pan set you are leaning towards buying. The included non-stick skillet is a useful pan, too. I use stainless sauce pans, and have no desire to change that.