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May 20, 2008


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I got a new stainless cookware set this past Christmas and I absolutely love it! I was pleasantly surprised to find how little oil that I have to use to cook with my new cookware. I too worried that I'd have to use more oil and have to work harder at cleaning it but I've found that not to be the case. Besides, the benefits to stainless far outweigh the ease of non-stick, especially the older stuff which is what we had.

There was a grill pan in the set and it makes the best chicken!!! One bonus to the stainless steel cookware, you can put it in the dishwasher. Anything that helps eliminate work in the kitchen makes me a very happy person. I have one non-stick skillet now, it's basically brand new since we hardly ever use it.

Stephanie Jedlicka

I love these new pans. I haven't used them yet, but they look great.

My concern, though, is the mass dismissal of the teflon pan. I know the toxicity is something we should all be concerned about, but I think the other thing we need to keep in mind is what happens to all the pans that get thrown out because we want to switch? Is there someplace that takes these pans and disposes of them properly or are they all just going to end up in landfills and end up polluting our waterways and land anyway. I'm always so torn between throwing things away so carelessly and protecting my family by choosing a better product.


I have an old cast iron pan that was my grandmother's. After years of it being stored, I had to really clean it to get accumulated crud and rust off, so I basically started from scratch as far as having it seasoned. It's been a non-stick wonder, nonetheless. Nothing sticks while cooking, then I just add a cup or so of cold water to it immediately after use, wait 30 minutes or so, then use steel wool and in seconds it's clean. No soap. I blot it dry, lightly oil it, and it's ready to go for next time. I also have non-stick cookware, which you can't use the cold water trick with or the coating flakes off. It doesn't work as well as far as evenly heating, either. Nor does it clean as easily! (And it's a "good" brand, too.)

Slowly but surely, I'm planning on replacing all of my cookware with cast iron.


I agree with Lesli about how easy (and how well it works!) cast iron is. I thought I heard that Calphalon was coming out with a Green line of nonstick cookware. Not sure where I heard that though.


Stephanie, I don't know of any place that handles proper disposal, but as long as your pots and pans aren't scratched up you can donate them. Of course that begs the moral question that if you are getting rid of them because of toxicity concerns, is it ok to pass them off to someone else? I struggle with that myself, but there are lots of people out there who could make use of them for sure!

Mindful Momma

I probably should have specified this in my post - but when I was thinking about non-stick, I was thinking about eggs. Eggs are the the worst offenders when it comes to sticking!!

I just did a little experiment with my well-seasoned cast iron pan. I wiped it with oil to begin and then scrambled some eggs and....they stuck in most places. Maybe my pan isn't as well-seasoned as I would like to think?

I usually cook in stainless steel and while eggs do stick, it cleans up so nicely! For other cooking, I usually use a small amount of oil and sticking isn't really a problem. It's my non-stick grill pan that I'm stuck on - but like I said, I think I'm going to try out a Greenpan...just waiting for a sale!

Kelly the Kitchen Kop

Regarding the eggs sticking, I use cast iron for eggs each morning, and they never stick at all: I use plenty of butter! :) We use cast iron or stainless steel for everything now.

I wish they would come out with a big, rectangle shaped Green Pan electric skillet. I've been shopping for a stainless steel electric skillet for a while now, but can only find smaller ones - I need a bigger one (to make a lot of sandwiches at once for my day care kids), but can only find that size with Teflon! Suggestions anyone?



If you properly heat your cast-iron or anodyzed aluminum (Calphalon) pans, eggs won't stick. Heat enough oil to coat the bottom on medium. When the oil JUST starts to smoke, add your eggs. The only thing that ALWAYS sticks is potatoes. Drat.

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