Trouble is..cast Iron is sooo heavy... I have arthritis in my hands..and currently also tendinitis in my shoulders ( both of them)... much as I would love cast iron.. I couldn't lift them especially when they're full...
I know this came up in another thread I posted regarding the cast iron. I'm worried it will be hard to season. Though I can look that up on the internet and new ones are not made as well I have heard. @Frank Sanoica I am talking about the Teflon variety. I have frying pans and my cookie sheet is coated. One of the dark ones. I'm looking into ordering stainless steel now. I've heard of the ceramic. Good to know you like yours.
@Kitty Carmel , I have thrown away so many teflon pans over the years. Once they are scratched and start peeling,I think of them as a major health issue. I have several cast iron skillets, which is my preference, but they are heavy and hard to handle sometimes. i just leave them on the stove and dip out what I intend to use. Plus food does taste different in cast iron vs, teflon - or it does to me. Last Christmas, my hubby bought me a new set of pans, not teflon but similar. They work good.
What about plain, uncoated aluminum? Standby for a zillion years. Sad to contribute to Alzheimer's. My MIL calls it "Old-timers' ". The ceramic-coated skillets I'm seeing are aluminum. Lightweight, overall but beware of thin bottoms, they bulge outward and inward with use. My ne one is pretty thick on the bottom, with round grooves which withstand bending. Frank
I’m lucky enough to have inherited my grandmother’s cast iron. My favorites are a 15” and 6” frying pan, and a Dutch oven. As long as I do the cooking my grandson will move and wash them. @Frank Sanoica , your right that porcelain is a type of ceramic. I was a potter for many years, and both are forms of clay. I know most people have heard of porcelain and ceramic dolls, and making clay doll heads was a skill all by it’s self.
Thirty years ago we bought a set of French Le Creuset cast iron pans in broken white, complete with mounting stand. One pan is turning brown inside through over use, but the handles are complete. carol has tried others and they all end up in a charity shop. \There was a scare about alu pots causing dementia....
I'm considering one of these. Thirty years is getting a lot of use out of a pan. I like using the stainless steel ones I got at the thrift store. Hard to clean though. I need some new spatulas for them now though.
A few years ago we got rid of all our old non stick cookware and replaced them mostly with aluminium and some cast iron ones. Since then, an MD we know advised all her family members to get rid of their non stick pans as she believed they were not safe to use.
@Holly Saunders Commonly, cookware made of Stainless Steel is made of type 18-8, often silverware made of it are so marked. Interestingly, 18% Chromium, and 8% Nickel, both are poisonous, probably to a much greater degree than Aluminum. Frank