Cookware Alternatives to Non-Stick

Wednesday November 9, 2011

When we married in the late 90s, I requested and received a set of Circulon cookware.   Over the years, I have become disenchanted with non-stick cookware in general, and my Circulon in particular.  So, I’ve been slowly converting over to other styles.

One of our first non-stick purchases was a pair of cast iron skillets.

Cast iron a great, affordable alternative to non-stick.   There are lots of options on Amazon, I bought the Lodge brand, I think at Costco.   It does require a little more care, and it’s heavy, but we use ours just about every day.   The only problem for us is its not great for acidic foods like tomatoes, and we seem to eat a lot of those.  Also, Mike cooks a lot of eggs in the morning and I find it’s a major pain to clean eggs out of the pan.

We also have an enameled cast iron dutch oven (similar to the popular Le Cruest model).

I use this for soups and stews and have started using it for my tomato-based cooking as well (things like Sloppy Joe’s and tacos) instead of my cast iron skillets.   It’s heavy, but easy to clean.

For basic pots,  I am slowly acquiring more stainless steel.

I like the look of the Calphalon Tri-Ply Stainless Steel series and have a few of these on my wishlist :).   I have one small sauce pan that is stainless and it works great.  Anything new I acquire must have a glass cover — I love the ability to see how it’s cooking without disturbing the lid.

Our newest acquisition is a Carbon Steel Frying Pan.

After doing some reading, specifically searching for a better pan for eggs, I decided to purchase a Carbon Steel small fry pan.   Carbon steel pans have a variety of names — Mineral Steel, Force Blue Steel, etc.   Two high quality brand names are de Buyer and Paderno.   After reading a discussion on Chowhound, I found a Force Blue Steel pan at World Market for $20 (reg price $40 — I couldn’t find it online, but it was available in store).    Mike has used it a couple of times so far and it says it works wonderfully.  I love that the pan is not a caked on mess post cooking.

While I haven’t completely ditched the non-stick pans… I hope to soon.   What is your preferred brand/type of cookware?

This post is linked up to Works For Me Wednesday, hosted by We Are That Family.

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2 Responses to Cookware Alternatives to Non-Stick

  1. 1
    Keana says:

    I only use cast iron and stainless steel, my eggs come out perfect in either pan(it’s all about the temp)!!

    • 1.1
      Kendra says:

      I think the problem with my CI skillet was the seasoning kept getting eaten by the acidity of the tomatoes. Now that I’ve gotten the acid out of the pan, the skillet looks much blacker and would probably do better.

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