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Thread: Best Cookware? page 2

  1. #11
    JudyCr's Avatar
    JudyCr is offline Senior Member
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    Primal Blueprint Expert Certification
    Le creuset and All Clad stainless & copper core - makes cooking so easy

  2. #12
    JudyCr's Avatar
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    Latest T-FAL skillets good too

  3. #13
    KV8R's Avatar
    KV8R is offline Senior Member
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    Cuisanart stainless, love it.

  4. #14
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    zoebird is offline Senior Member
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    we use lodge cast iron -- we have two skillets and two dutch ovens (one larger than the other). We usually use one skillet and the two dutch ovens.

    it's great.

  5. #15
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    Another fan of cast iron and stainless steel here. When we got married, we received a set of stainless steel pots with a copper bottom and they're still going strong (13 years later).

    A few years ago we bought a cast iron skillet that we use a lot for steaks & burgers, or anything we want to sear. Super easy to clean. You can find detailed, but simple, instructions online for seasoning cast iron.

    We also have a 5 qt. Martha Stewart enamel-coated cast iron covered pot that we got on Amazon for $40 several years ago. Works especially great for pot roasts. If we win the lottery, we'll buy some Le Cruset pieces. Until then, what we have now works just fine.

  6. #16
    Markbt's Avatar
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    I've heard you can actually get too much iron from cast iron, but I still use it for steaks and lamb chops. Maybe I should donate blood...

    Sent from my Nexus 7 using Marks Daily Apple Forum mobile app

  7. #17
    Moochy's Avatar
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    I use this for my eggs, absolutely love it.

    Bialetti
    Primal/Paleo is not for everyone, it's for those who have committed to understand.
    READ THE BOOK! ...as Robb Wolf says: "Trying to convince people to save their own ass will burn you out."

    Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for -- the pure enjoyment of food. Anthony Bourdain

    and yes, calories DO count my little piggies

  8. #18
    xivodedu's Avatar
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    Well, I think cast iron cookware is really good for long-period use. But what you should keep in mind is that you should season your cookware perfectly and avoid the rust, or you may get unhealthy food.

  9. #19
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    Old cast iron or enameled. The new Lodge stuff isn't milled as finely and doesn't take to seasoning very well. If you can find some old Griswold stuff, you can re-season it as long as it isn't warped. Otherwise, enameled cast iron would get my vote.
    The Champagne of Beards

  10. #20
    pilot's Avatar
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    I've used cast iron forever, but I just started using a high carbon steel pan. Cooks and seasons just like cast iron.

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