Stainless Steel Cookware?????
I was going to ask a question regarding Stainless Steel and made the mistake of reading the posts on the Cast Iron.....But I digress. We are looking at the Costco set of Stainless Steel Cookware for ...
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I'm not a fan of coated non stick finishes either. Keep wondering how long it'll take them to figure out it's hazardous to health just like the old Teflon which was produced for at least 25 years before it had it's 'Oops!'moment.
I've never had an problems w/ S/S sticking w/ the as you said normal precautions taken. At home, most of my constantly used skillets are S/S, were a wedding present from the late 70's and made by Cusinart. For high heat cooking I pull out my CI skillets. I've 2 pieces of Le Creuset: a dutch oven that does luverly braising and stews and a no longer in production, grill pan with a collapsible handle. Keep in mind, I cook in a stereotypical as seen on TV Manhattan kitchen with less counter space and cabinets than most Americans are used to. This means I've a highly edited collection of kitchen tools; something new comes in means something has to go.
When I tent camp I've learned to edit my cooking pots and pans down to 3 basics:
A collapsible silicone strainer for draining pasta, washing and steaming veggies.
A 6" CI skillet when only cooking for 2-3; 12" comes along when it's more people on site.
A 3.5 gal pot for soups and boiling liquids. The pot was a 3 or 4 buck pickup from a thrift shop and made by Caphalon.
The only other piece I take is an oval Buffalo china platter w/ 1-1/2" sides. Works for serving food and cooking via indirect heat.
I suspect the same pieces will show up in my RV. I doubt I'll be able to control my insatiable desire for pretty tableware and and tablecloths and drinkware.....errrrr digression over here as well :o
I've never had an problems w/ S/S sticking w/ the as you said normal precautions taken. At home, most of my constantly used skillets are S/S, were a wedding present from the late 70's and made by Cusinart. For high heat cooking I pull out my CI skillets. I've 2 pieces of Le Creuset: a dutch oven that does luverly braising and stews and a no longer in production, grill pan with a collapsible handle. Keep in mind, I cook in a stereotypical as seen on TV Manhattan kitchen with less counter space and cabinets than most Americans are used to. This means I've a highly edited collection of kitchen tools; something new comes in means something has to go.
When I tent camp I've learned to edit my cooking pots and pans down to 3 basics:
A collapsible silicone strainer for draining pasta, washing and steaming veggies.
A 6" CI skillet when only cooking for 2-3; 12" comes along when it's more people on site.
A 3.5 gal pot for soups and boiling liquids. The pot was a 3 or 4 buck pickup from a thrift shop and made by Caphalon.
The only other piece I take is an oval Buffalo china platter w/ 1-1/2" sides. Works for serving food and cooking via indirect heat.
I suspect the same pieces will show up in my RV. I doubt I'll be able to control my insatiable desire for pretty tableware and and tablecloths and drinkware.....errrrr digression over here as well :o
