Cookware, which would you choose??

Avatar for neverstopping
iVillage Member
Registered: 02-25-2000
Cookware, which would you choose??
7
Sat, 12-03-2011 - 10:33am

I thought of putting this down in the healthy folder, but not as many people post there and wouldn't see it. I found this information at SparkPeople this morning. I've been wanting to begin buying new cookware pieces for a long time, but it's a mystery as to which would be the most healthy choice. The pros and cons is something important, I think, that we all should perhaps be aware of. What do you think?? Click on the link below......

My choices would be.....

1st choice...Anodized Alluminum..appears to be the most healthy and perhaps not too heavy to lift.

2nd choice..Enameled..also nonreactive healthy, but may be too heavy for my arthritic wrists.

3rd choice..Teflon or Silverstone..Silverstone would be my choice as I fear Teflon would flake into foods..newer ones are not unhealthy as I'd thought unless you heat them high enough to melt the pot. Light weight too.

http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1156

I'm still undecided for certain and would have to research cost and weight. When I do buy them, it will probably be one piece at a time over a year or more depending on the cost.

Thank you for your input.

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iVillage Member
Registered: 03-20-2001
Sat, 12-03-2011 - 11:43am

I use:

iVillage Member
Registered: 12-12-1997
Sat, 12-03-2011 - 12:20pm

I have a set of Revere ware that is black with a Silverstone surface (I think - I've had them for years and tend to forget) I have a lg and small frying pan, a lg and small sauce pan and a big dutch oven (I use it for pasta cooking).


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iVillage Member
Registered: 12-09-2003
Sat, 12-03-2011 - 1:28pm
I actually use the same style of cookware as Suzan. I love the silverstone for frying and have a little pan that I use 99.9% of the time. I think with cookware you get what you pay for .. I bought a really good set of stainless steel pans with copper bottoms decades ago and they are still going strong!
iVillage Member
Registered: 04-27-2004
Sat, 12-03-2011 - 2:46pm
Never heard of the Anodized aluminum, but I tend to stay away from aluminum and I don't like telfon coated either. I have a set of stainless steal copper bottom ones that I really like using and they are not heavy. Good luck with your choices, Donna.

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iVillage Member
Registered: 02-07-2001
Sat, 12-03-2011 - 3:54pm

I'm really picky about my kitchen gadgets, pots/pans etc.

iVillage Member
Registered: 09-01-2003
Sat, 12-03-2011 - 3:55pm

I thought of putting this down in the healthy folder, but not as many people post there and wouldn't see it. I found this information at SparkPeople this morning. I've been wanting to begin buying new cookware pieces for a long time, but it's a mystery as to which would be the most healthy choice. The pros and cons is something important, I think, that we all should perhaps be aware of. What do you think??

I'm not a fan of Teflon...it seems a bit flimsy. I love the aluminum/stainless steel and finally got a set!

I got the 7 piece set from Pampered Chef ~$495.00

  • Tri-Ply Clad, a thick aluminum core between an interior layer of 18/10 stainless steel and an exterior layer of 18/0, for durability and faster, more even heating
  • Stainless satin interior for easy release and cleanup
  • Magnetic 18/0 stainless polished exterior for durability, beauty and safe use on gas, electric and induction cook tops
  • Extra-long stainless handles with thumb rest for a cool, comfortable grip
  • Flared rims for dripless pouring
  • Low-dome tempered glass lids for easy viewing while cooking
  • Hanging loop on handle for convenient storage
  • Pans oven- and broiler-safe to 500°F; lids heat-resistant to 400°F
  • Dishwasher-safe
  • LIFETIME GUARANTEE



Avatar for neverstopping
iVillage Member
Registered: 02-25-2000
Wed, 12-07-2011 - 12:51pm

These are all good choices! Thank you all for your suggestions!!

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