We use cast iron everyday (my wife is worried about other types for health reasons) want to get into stainless but can't afford the nice 5 ply with copper core. Oddly the cast iron even with a good seasoning became super easy to use with the correct spatula
I use cast iron a lot. I have 2 bread pans, flat round griddle, a stew pot, an old camp pan, and a multi use two piece Dutch oven style pot/pan made by Lodge that I love. I also have a couple ceramic coated pans for my non stick needs, eggs over easy.
Grew up in a Farberware family and received Farberware sets as wedding presents (both times). The wives are gone, but I still have the Farberware. Now that I'm single, I have the freedom to experiment with more exotic cookware. I've moved on to a few Stainless pieces and recently purchased my first cast Iron skillet. Looking back, I think marriage was cramping my style ;- )
8/2018 UPDATE:
I now have three sizes of Cast Iron skillets (8, 10, 12), a square Swiss Diamond enamel coated grill/skillet, a ten-piece Cuisinart set in stainless, two GreenPan ceramic coated frying pans and their 4.5 qt Sauté Pan with cover. My most recent addition is a Cusinart electric pressure cooker.
The GreenPans are so damn easy to use and clean, they've become my go-to option, with the cast iron coming in a close second. The stainless stuff works, but it's a lot more work to clean those skillets after frying or sautéing anything that sticks. On the other hand, the stainless is perfect for cooking with liquids (pasta, potatoes, soups, etc.). So, what's next? An enameled cast iron Dutch Oven and a decent roasting pan and rack (the holidays are coming).
I really should learn to cook now ;- )
Stainless pots (All-Clad), hard anodized aluminum pans (Calphalon), and two non-stick pieces for emergencies and guest cooks (also Calphalon). Gas cook top / gas oven.
Gee, let's see, a poll about what you cook "on" that includes knives and all kinds of miscellaneous junk.
MD needs to fix the polling system so that 1) there's a time period for poll items to be added before the poll starts and 2) the OP can delete improper additions to keep it focused. As it is now these polls are pretty much useless.
No. Its supposedly dangerous to cook in because it could flake off and infect food or could chemically alter the food itself, kinda like how/why caterers use plastic wrap underneath the aluminum foil in a hotel pan to help prevent such a thing as red pasta sauce from doing just that.
to answer your question above, all I cook in and on is a cast iron, aluminum pots for stock, stainless steel or coated ’ss’, some baking pans with silcon steel I believe, or flat out glassware.
The copper stuff is usually tin plated to prevent chemical interactions of food with the copper surface, while still benefitting from copper's excellent thermal conductivity. I don't think that flaking is a problem, at least with anything reasonably quality. The copper things I have seen on MD seem to be robust. Mauviel, for example.
why would anyone in their right mind add crudco as one of the options. You can get them for half off at a home and garden show and even at half off they're STILL a rip off. they're made of crummy 440A steel.
Primarily either my good ol' hard anodized original Calphalon or SS All-Clad. But, I recently bought a Green Pan and absolutely love it for somethings.
What I cook on and what I desire ti cook with are not essentially the same. I love various pots for various reason, but due to income I am restricted to a certain level of product.
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