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  #1   ^
Old Mon, Jul-27-15, 12:39
Whited Whited is offline
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Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
Default Best skillets etc.

Hi. Now that I'm cooking a lot more I thought I'd ask some old hands about skillets and pots. I was using non stick teflon for high heat faux pancakes and I think it's starting to break down and put off harmful fumes (read up on that and confirmed teflon is not good for high heat) so out it goes. I know cast iron is good but that can build up excess iron in the blood. So I was thinking stainless steel. But does anyone know a good and longlasting quality brand -- especially for skillets. I read somewhere saladmaster but they don't sell those around here. Or do you all just buy cheap Wal-mart stainless steel sillets and replace then more frequently?

Thanks

Dennis
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  #2   ^
Old Mon, Jul-27-15, 13:29
SilverEm SilverEm is offline
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Posts: 1,081
 
Plan: LC RPAH/FailSafe
Stats: 137/136/136 Female 67"
BF:
Progress: 100%
Location: Maintenance since 2001
Default

I still use very old iron skillets and they are fine for my food plan. I braise most things I cook in them. Some like stainless steel with layered bottoms, which have a copper core.

The discount stores, such as Tuesday Morning, TJ Maxx, and such, sometimes have good cookware at reasonable prices. Sometimes, the department stores have excellent sales.

There might be something else now, but iron and stainless steel are the only two things I know of that I would have, in skillets.

Perhaps one of the gourmet cooks here will see your question and post.
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  #3   ^
Old Mon, Jul-27-15, 14:28
Kristine's Avatar
Kristine Kristine is offline
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Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

Another vote for cast iron skillets. I have a large one and a small one. Sauce pans: I have two, Meyer brand, and they were dirt cheap from a department store. They've been used and abused and they're still in great condition.

If you're concerned about your iron levels, you might want to get them checked just as a baseline the next time you're at the doctor. The Eadeses of Protein Power recommend just donating blood to fend off too much iron. And just because you're a LCer doesn't mean your iron levels are good. I assumed mine would be fantastic, but even though I wasn't anemic, I had very low ferritin (storage iron.) My doctor checked it after my hair was falling out. I was floored. (And no, no bleeding or menstrual issues.)
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  #4   ^
Old Mon, Jul-27-15, 14:57
Whited Whited is offline
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Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
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Thanks guys -- I was just reading a lot about iron levels being commonly high in men and post menapausal women and the link to heart problems etc. Might be untrue anyway. I tried to get the common test but you have to have a doctor's order and my doctor won't order one unless I have noticeable, chronic symptoms of either low or high iron. These are simple ferratin tests, not the hempglobin checks that you get when gving blood. You'd think it would be my buisiness as I would be paying for the test for me to get any routine health check but that's not the case.

Anyway it sounds like you both are saying that moderately priced steel would be fine (there are a couple of outlet malls around me with kitchen products). Thanks
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  #5   ^
Old Mon, Jul-27-15, 15:03
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cotonpal cotonpal is online now
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Posts: 5,283
 
Plan: very low carb real food
Stats: 245/125/135 Female 62
BF:
Progress: 109%
Location: Vermont
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I splurged on a stainless steel All-Clad skillet this year. I am very happy with it. I envision it lasting forever. All my other pots and pans are old Visions all glass Corning Ware. I like them also but for sautéing I prefer the All Clad.

Jean
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  #6   ^
Old Mon, Jul-27-15, 15:45
Whited Whited is offline
Senior Member
Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
Default

Thanks Jean -- These are sold at Bed Bath and Beyond so easy to find -- If they are a good brand I might pick up a couple.

I also have one of those flat glass top stoves and I've heard that cast iron skillets can scratch the surface.

My mon always used cast iron to fry her chicken.

Last edited by Whited : Mon, Jul-27-15 at 21:57.
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