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CMFARRELL36's Photo CMFARRELL36 SparkPoints: (113,037)
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10/23/12 5:31 P

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I'd go for good stainless steel every time.
It's every bit as non-stick for cleaning purposes as a "non-stick" pan.
And it doesn't have the rust and maintenance problems of cast iron.

Christine
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Ticker info should read: 262 via 276 to 205.
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 current weight: 221.0 
 
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ACTIVEGRANDMAP's Photo ACTIVEGRANDMAP Posts: 4,423
10/23/12 1:39 P

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I have some great cast iron frying pans, all from the flea market and beautifully seasoned. Pam

"A merry heart doeth good like a medicine"
Proverbs 17:22


 current weight: 115.0 
 
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TIMOTHYNOHE's Photo TIMOTHYNOHE Posts: 4,317
10/23/12 11:27 A

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Iron.

Cast freaking Iron.

The original non-stick cookware. Better than teflon or t-fal or what ever is out there that they haven't figured out yet will kill you with chemical poisoning. It won't dent and if you scratch the non-stick finish, you can fix it. I have used my cast iron dutch ovens (I have four or five of various sizes) outside with charcoals to cook just about everything ... I have not done bread yet, but I know people who do.

My favorite piece of none cast iron it a steel wok that is so well cured it's black too. She(WMBO) thinks its gross.

She was brought up where pots and pans were aluminum and shiny. But I know that a good cure on a pan is not gross, just black.

Start by doing what is necessary, then do what is possible and suddenly you will be doing the impossible -- St Francis of Assisi

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BIGPAWSUP's Photo BIGPAWSUP Posts: 9,718
10/23/12 11:14 A

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Ok, this shows you how long it really has been since I cooked. My pots and pans are completely shot. Actually bordering on gross. I went to buy a new set the other night and I had no IDEA there were so many varieties.

What kind of pans do people here like?

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