modom (palindrome guy) wrote:
> On Sun, 25 Nov 2007 23:32:26 GMT, Wayne Boatwright
> > wrote:
>
>
>>Oh pshaw, on Sun 25 Nov 2007 04:21:38p, Edwin Pawlowski meant to say...
>>
>>
>>>"qquito" > wrote in message
>>>
>>>>Generally speaking, what are the pros and cons for non-stick as well
>>>>as stainless cookwares? How about the Stainless Non-Stick ones if
>>>>there indeed such things?
>>>>
>>>>Thank you for reading and replying!
>>>>
>>>>--Roland
>>>
>>>For pots, you can't beat good stainless steel for 99.9% of all uses.
>>>Easy to clean and keep nice looking. Buy a good brand and it will last
>>>you 40 to 75 years. Buy a coated pot and toss in in a couple of years.
>>>
>>
>>I have and use only 1 non-stick pan, and that's used almost exclusively for
>>scrambling eggs with no added fat or release spray.
>
>
> I thought the same thing when I read the OP. Eggs and infrequently
> crepes.

Same here.

Most of my cooking (pasta, hamburger, skillet casseroles, anything
boiled or steamed, etc.) is done in stainless pans or skillets, but a
few things are reserved for well seasoned cast iron. Like pork chops and
steaks. I've got one non-stick pan, and one non-stick pot. The pan is
used only for potstickers, omlets, and crepes, and the non-stick pot is
never used; but the lid fits my stainless pans, sometimes used to steam
things.

I've got a couple large stainless steel pots used for steaming lobsters,
making beef broth, and boiling homemade beer wort.