Cookware brand/type to preserve nutritional value?

[Ed_Flecko]

It seems like I hear a lot about the All-Clad brand of cookware being a quality product but for years I've also thought that a quality cast iron pan was hard to beat, although I don't know which brand(s) I should consider. I don't want anything "non-stick" because I believe they can emit harmful characteristics to your cooked food.

I'm interested in cooking food to try and retain as much of its nutritional value and yet not add anything harmful from the cookware itself. I'm interested in purchasing a single pan to try before investing in a whole set.

Recommendations?

Thank you!

Ed

 

[LexAtlanta]

I have used Lodge cast iron for years and years. IMHO, cast iron is excellent. I also have some Revereware pots that are at least 50 years old. They are stainless steel with copper bottoms. Not sure about modern Revereware quality but the Lodge is awesome. I would buy a few pieces of Lodge and cook away.

 

[Brybo86]

For stainless steel cookware you definitely want Tri ply . Cuisinart muticlad pro, calphalon tri ply or all clad if you are a high roller and care about brand names.

For cast iron you do not want new. You want "Griswold" or old "Wagner" from eBay. The older the better.

Google old vs new cast iron. Old meaning pre world war I materials for cookware was top tier. After the wars cookware got 2ND rate metal as the best stuff was going to make warships .

Old stuff is very smooth new stuff is really bumpy.

 

[Pop_Rivit]

I have both old and new Lodge cast iron. It has always performed flawlessly, and even the new stuff isn't "bumpy" (whatever that means). I have no problems recommending new Lodge cast iron, or old cast iron if you know how to bring it back into shape.

 

[JayhawkRoy]

Check thrift stores for Lodge cookware. My wife got two relatively new Lodge preseasoned skillets from one locally. Some folks end up not liking the cast iron and donate it to a thrift store.

 

[LexAtlanta]

My Lodge cast iron is smooth as glass. If you buy a brand new piece of cast iron the bottom of the pan may seem rough for the first few cooks but after that it becomes smooth. Seasoned right it will work well. I also use butter or EVOO to cook with or sometimes Canola oil. Cast iron is tried and true. It should last 100 years or more. You only need a few pieces and you can cook everything you will eat.

 

[53' Stude]

I have a real old "Erie" Dutch oven that's before 1940 at a yard sale. Great for cornbread and biscuits

 

[Merkava_4]

I've been using Farberware "Classic" series stainless steel pans. Pretty good quality for the money and they stand up to scrubbing quite well.

I use these maroon colored Scoth-Brite pads because they're designed for cleaning metal. I use them wet with dish soap, 1 ounce baking soda, and hot water.

http://multimedia.3m.com/mws/media/71038...oundedSize=1500

 

[Alfred_B]

Originally Posted By: Ed_Flecko
It seems like I hear a lot about the All-Clad brand of cookware being a quality product but for years I've also thought that a quality cast iron pan was hard to beat, although I don't know which brand(s) I should consider. I don't want anything "non-stick" because I believe they can emit harmful characteristics to your cooked food.

I'm interested in cooking food to try and retain as much of its nutritional value and yet not add anything harmful from the cookware itself. I'm interested in purchasing a single pan to try before investing in a whole set.

Recommendations?

Thank you!

Ed


Different applications. You can use seasoned cast iron for frying or grilling things -- steaks, sausages, potatoes, pancakes, etc. For sautéing watery or acidic things, stainless steel is the best.

For example, I would never use a stainless steel pan for grilling a steak indoors the same way as I would never use a cast iron pan for making a pasta sauce and finishing pasta in it.

 

[spasm3]

Originally Posted By: Pop_Rivit
I have both old and new Lodge cast iron. It has always performed flawlessly, and even the new stuff isn't "bumpy" (whatever that means). I have no problems recommending new Lodge cast iron, or old cast iron if you know how to bring it back into shape.


+1 Lodge, or if you find good condition older Griswold cast iron.

 

[Brybo86]

Originally Posted By: LexAtlanta
I also use EVOO to cook with


EVOO has the lowest smoke point of all common oils..... you should NOT be cooking/grilling/sauteing with it.

please educate yourself

 

[Mamala Bay]

EVOO has a lower smoke point reason the antioxidant is what is smoking. BUT the antioxidant is what keeps the oil stable. It's an iffy type of do I use it or NO.

That said I use the Costco brand Kirkland(real) EVOO but lower grade EVOO for cooking I do understand the smoking part not a problem. Oil is still stable with a little smoke. The antioxidant keeps the oil stable.

Now with the high end Costco Kirkland brand EVOO($$$) in the glass bottle is a higher grade which would be silly to use for cooking TOO high grade with antioxidant best suited for cold consumption you are getting the full benefit with Olive oil(health). Also when heated some antioxidant in EVOO burns off but keeps the oil stable reason lower smoke point. EVOO has taste which many folks enjoy being a stable oil with health benefits...forget the cheap oil(unstable) it's what the fast food Industry uses. EVOO oil is a stable oil the antioxidant in the oil makes olive oil a great oil.

Three oils I use Kirkland EVOO(taste), Hawaii Macadamia Nut Oil and Nutiva Coconut oil. For deep frying I use the lower grade olive oil for higher smoke point much more stable than veggie oil.

Also the oil you consume goes into your skin. Having stable oil with antioxidant will help protect your skin from UV. Cheap oil is unstable that will oxide quickly leaving your skin with potential health problems things to consider when using cooking oil.

For skin protection I use the Kirkland EVOO mix it with Camu Camu powder Vitamin C as a sun screen when working long hours outdoors. Works great.

 

[cutter]

It's not so much the vessel but the method to retain nutrients. Steaming is tops.

 

[Ed_Flecko]

Originally Posted By: cutter
It's not so much the vessel but the method to retain nutrients. Steaming is tops.


I think you're correct abut steaming, but I've never seen any hard facts that support that claim.

Have you?

Ed