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  • Primal Cookware

    What is everyone's favorite type of pan/skillet to use?

    stainless steel, cast iron, teflon coated, other?
    www.primalfreedom.blogspot.com

    If a man has the right to self-ownership, to the control of his life, then in the real world he must also have the right to sustain his life by grappling with and transforming resources; he must be able to own the ground and the resources on which he stands and which he must use. In short, to sustain his human right. - Murray Rothbard

  • #2
    Stainless steel, for sure. Easy to clean, but not so slippery that the food goes flying everywhere when you're swishing the oil around.

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    • #3
      I switch back and forth between cast iron, stainless steel, and regular teflon pan. I know teflon is bad, but its just so darned easy. From what I've read, Teflon is fine as long as you get a good quality pan and don't burn everything. The high heat is what makes Teflon so toxic. That and scratching it, so use plastic or wood spatulas. Cast iron is a tough one. Some of them are ok, but sometimes I can't stand the smell of the iron/metal smell that they have. And Stainless Steel is ok, and it gives you a good excuse to use LOTS of fat!!
      Carpe Diem!

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      • #4
        Question about stainless steel. We just got one and everything I have cooked in it in oil has been awesome and not stuck. But bacon stuck. I thought there would be enough fat oozing out but maybe not? Also cooked eggs in it in lots of butter but they stuck too. Am I missing a trick?
        Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

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        • #5
          Depends on what I'm cooking. Cast iron for most things. Porcelainized (?) cast iron (Le Creuset style) for things that end up saucy. One non-stick pan in good condition for some egg and some fish dishes.

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          • #6
            FNW, good point. The protein parts of bacon do tend to stick to stainless steel even when coated with butter. My solution is to flip the bacon frequently and not to cook it too long.

            EDIT: As for the eggs, I cook them even less, just long enough for the whites to solidify. But I like the crunchified egg white residue that results. I scrape it off the skillet with my metal spatula to add texture to the egg dish.
            Last edited by Timothy; 03-31-2010, 05:10 PM.

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            • #7
              DH is a chef... we use what he wants... Which is Caphalon cookwear... Will probably get some ceramic at some point... I like the looks of le creuset, and DH likes staub... but I just read an article about lead in the glaze...suggesting to ONLY use brands MFG'd in US, that states LEAD FREE... So... now I don't know..

              Cook your bacon in the oven.. on a cookie sheet... FAST, EASY, CAN COOK TONS, and you don't end up with grease splatters everywhere.

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              • #8
                I have all of the above, as well... depends on what I am cooking....
                I DO want to move away from plastics ( tupperware, etc.) for storage and go back to glass... bought a few pyrex bowls with lids for leftovers/ lunches.

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                • #9
                  Originally posted by twinmama View Post
                  Cook your bacon in the oven.. on a cookie sheet... FAST, EASY, CAN COOK TONS, and you don't end up with grease splatters everywhere.
                  Yeah but you don't always want to wait for the oven to preheat and you don't always want to cook TONS at a time. For instance, in the mornings, my husband throws a few slices in a pan to cook for his breakfast, then cooks some eggs in the grease. Takes just a few minutes...

                  Originally posted by fit4lifegal View Post
                  I DO want to move away from plastics ( tupperware, etc.) for storage and go back to glass... bought a few pyrex bowls with lids for leftovers/ lunches.
                  I want to do that too!
                  Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

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                  • #10
                    I use cast iron almost exclusively. I have inherited cast irons that go back to my great grandmother. They have been so well used, that even an egg won't stick to them. At this point I don't think I could find anything better

                    I have one steel pot for boiling, but even most of my soups are made in a cast iron dutch oven.

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                    • #11
                      I love my one nonstick pan for eggs and breakfast, I use it, handwash it really quick and it goes right back on the stove to be used soon after.

                      Le Crueset is good for covered dishes baked in the oven or stuff you want to cook for a long time over low heat-it conducts and hold heat beautifully. I have a BIG oval shaped pot and a small covered skillet/wok

                      I have a full set of stainless steel Calphalon pots and pans and use the low straight sided skillet the most. A tip for cleaning your stainless steel if you cannot get the food residue off with scrubbing and soaking, buy some Barkeepers friend. it is a powder and you just need a tiny bit with water but it make the pots shine like new.
                      Holly and the Greyhounds-Cabby, Bully, Nelson, Stepper, Streamer and Fiona
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                      • #12
                        Le Creuset has been around for a long long time (Auntie MD has some pans that are her grandmother's). I understand the lead scare, but if there was a problem with it Le Creuset would have changed it awhile back. Especially if you consider how cooks would be screaming bloody murder at them.
                        Once you learn that you create your own reality and that you are fully responsible for your life, you can begin to see the world as it is and then you realize the limitless possibilities.

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                        • #13
                          Cast iron skillets are the best. We have stainless steel too, but I love the cast iron. Hubby won't let teflon enter the house, so that was never an option for us, lol.

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                          • #14
                            I have a 12" lodge cast iron pan I use for just about everything. I do have one teflon pan I use for eggs (I just can't seem to get them over easy in my cast iron pan) and stainless steel pots for sauce making though

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                            • #15
                              Here is a link to some Starfrit cast iron pans. They are cast iron, but much lighter than most. I think they are brushed or ground down or something. Anyway, they are much easier to use than normal cast iron pans.

                              http://www.amazon.com/Starfrit-Light...N%3DB002EQA4XQ
                              Carpe Diem!

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