Agreed on fried eggs. For those I use either our stovetop or electric griddle which both have Teflon. I like to use butter for eggs but stick with canola oil for anything else.
Stainless Steel Cookware
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Since we went to a gas stove I haven't pulled the stainless pans out of the drawer. For pans it's cast iron. For pots, it's stainless. I'm yet to find a situation where cast iron isn't the right tool for fry pans. But, if you've got an electric stove, stainless is the only option.
Acidic sauces will ruin the seasoning of cast iron otherwise I love using a cast iron pan. Just wish I had a 12 in!
Personally gas or not I generally prefer my All-Clad pans, much better heat distribution. I find myself doing lots of baking though with my cast iron.
I’ve had a 12in Lodge cast iron pan for 10 yrs and it only seems to get better. It’s mostly my pan since my wife thinks it’s too heavy. I’ve seen Lodge has come out with a lighter weight version of the 12in that might be worth looking into.
I’m a big fan of All Clad. This is the set that’s on our list:
All-Clad Copper Core® 10-Piece Cookware Set
Cook like a pro with the All-Clad Copper Core® 10-Piece Cookware Set. Fast, even heating for perfect sauces, stews, and everyday meals.www.williams-sonoma.com
The copper core is a nice benefit, but they also look so damn good.
You convinced me. My wife and I are looking for a good set of stainless as we really want to replace our oven/stove with induction in the next year or so.
Plus, $300 off at Amazon right now!
https://a.co/d/4RZWkcs
I like the enamel coating on out outside of our lodge skillet too. You only have to take care of the cooking surface. Also, the little silicon handle covers are cool for making the handle usable while cooking.
Does barkeepers get rid of the off color (white cloud/brown spots) or just surface clean? I usually just use a stainless scrubber for cleaning and that’s it.
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I went with a couple Dalstrong knife blocks a couple years ago; one for my kitchen (18-piece German steel set) and a smaller one for my garage barbecue setup (5-piece Japanese steel). Both have been great. I sharpen them up with some whetstones once a year for the Japanese blades and 2-3 times for the German ones (give or take; the chefs knife and steak knives get a lot of use, but some of the others rarely get used). They're still pricey (I paid about $850 total for the two sets), but Dalstrong is a lot more affordable than most Wüsthof blocks.
Try using a paste made from dish soap and baking soda; if that doesn't get it done, try diluting some vinegar in water and take a sponge to it (non-abrasive).
Zero complaints with mine, but interested to know other brands you may have tried and liked?
Haven't tried any others. The large ones have held up and the blades on all of them are fine. It's the smaller ones and the black plastic has cracked but still useable.
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