I use non-stick for almost all my cooking and have never had any problems with it. I have one cast iron stew pot which was my Mom's and I haven't used that one in years. For my gumbos and soups I have some kind of metal pot which works fine for those things. I used to have all magnalite pots but gave those away years ago when I read they might contribute to Alzheimer's. Everytime I turn around it seems something is wrong with one thing after another. I don't really listen to that stuff anymore and use the pots that are easiest to clean to cook in. My non-stick coating stays on as long as I use the right utensils for them and I don't put them in the Dishwasher either.
As soon as my non-stick pans show even the slightest sign of wear they go into the bin... like you Babs I use the proper utensils, I buy high quality non-stick cookware, and they last a long time
Is cooking in aluminum pans harmful? First, let’s put this myth to rest: Aluminum pots and pans are perfectly safe. About half of all cookware is aluminum, usually coated with a nonstick surface or treated for some other purpose. And because stainless steel conducts heat so unevenly, most stainless cookware has an aluminum or copper bottom, anyway. Aluminum is the most abundant metal on the surface of the planet; it’s found in water, food, and common medicines such as aspirin and antacids. We ingest a tiny amount daily. If aluminum pots (or copper pots, for that matter) are untreated, they will react to cooking highly acidic foods such as tomatoes or sauerkraut. This may cause corrosion of the surface and allow a minute amount of aluminum to be released, but less than even an aspirin may contain. Aluminum toxicity requires ingesting or inhaling large amounts By Marilyn vos Savant
Aluminum is very reactive chemically, and it might prove surprising to some that when very finely powdered it can burn with explosive rapidity, producing extremely intense white light. The familiar white bursts of fireworks displays are achieved using powdered aluminum. Another very light metal, Magnesium, which is used structurally for it's lightness, as in some combustion engines and aircraft parts, is very similar chemically to aluminum, and commonly college Chemistry classes are provided with eye-opening proof of magnesium's reactivity: thin strips of the metal may be easily lit with a match, whereupon they burn with intense white light, producing white smoke which is composed of magnesium oxide. Here's a demo: So what? Ha! Ever taken Milk of Magnesia? It's Magnesium Oxide, hydrated with water to Magnesium Hydroxide. My Dad called it "Chalk-water"! Frank
When I was growing up, my mother had stainless steel Revereware pots and pans with the copper bottoms. I have used the non-stick pans, and I think that the newer ones are supposed to be safer than the ones that they first came out with; but I still like the stainless steel ones the best. You do have to be more careful not to let anything burn because food does stick to the bottom easier. I like the ceramic pans, too; but those are very expensive. My daughter has the La Creuset set of pans, and she has used them for a long time and she really likes her pots and pans.
I have stainless steel pots and don't have much trouble keeping them clean at all. I find the stainless steel frying pans are harder and I'm sure it's due to the oil. I'm going to look into a Le Crueset pan or try a iron frying pan. I'm also looking at expensive cookie sheets from All Clad to replace the dark sheet I have. I also have stainless round cake pans that were a in new condition score at the thrift shop 25 or so years ago and still working great. I use them for all kinds of things. My loaf pan is the dark non stick also. I don't use it much but they still make pottery loaf pans in the US such as Emerson Creek and I may buy one form them as a replacement.
I found out about these cast iron skillets. Expensive! But I'm considering buying one just like I'm still considering buying those expensive All Clad baking sheets. This one looks pretty good though and may be worth the price. I'd get the smaller one. https://fieldcompany.com/p/cast-iron-field-skillet/
People who regularly use cast-iron skillets or who trade in cast-iron skillets usually say that the older ones are by far the better, and that you'd do better to buy old cast-iron and recondition it than to buy most of the new ones on the market. There are, apparently, some good ones still being made, and the Field Company's product may be one of those, that I don't know. We use cast-iron for most of our cooking, and we use old ones that can still be found in yard sales and the like.
Thanks for your reply @Ken Anderson I'm a thrift store shopper and don't see them too often. There is a really nice consignment shop about 1/2 hour from me I go to about twice a year. I'm going to look there also. These are supposed to be thinner and smoother than most of the commercial made in the US now. I found out about these on a YouTube video. Some other videos showed people sanding down their iron pans to get any of the pits out of them. I'm completely incapable of doing that.
$135 is way too much to pay for an iron frying pan. You can get one at Walmart for way less than that. I recently bought one online for my grandnephew and his bride for about $40, including shipping. It was a nine inch deep by about 3½ deep. I like the deep ones because there is less grease scattered. I recently bought a Copper Chef frying pan and It is everything they say it is. If I had never cooked in an iron frying pan, I'd probably be raving about it.
@Shirley Martin I agree, very expensive. I think the smaller one is 100. Still considering it though. They are thinner and lighter but still all cast iron. Would probably work for my needs.
We have 1 cadt iron skillet-one cadt iron deep skillet and cast iron dutch oven pan. I still use skillet regularly. The other two are for beans and stews that kind of thing. Christmas 2016 hubby gave me new set of pots and pans..non stick. I rather use the cast iron but they are so heavy and harder to clean.Oh rats I have a real small cast iron skillet also
How about bowls...plastic or glass? I also have some metal mixing bowls.I do not heat food up in microwave with plastic at all!
I love my nonstick pans, used them for years and still haven't lost any coating ( outsides were red when new, now black, lol) but I'd beware of the cheap brands, probably wouldn't last long Still have a couple of cast iron pots, but as others have noted, just too heavy for comfort.