Ben's Bargains Serving Fresh Deals 24/7

It looks great, but....everything will stick to the skillets unless you coat them with a ton of butter or grease and when, not if you drop the glass lids, they will break and you'll be screwed. So what do you do? Well, get some Revereware saucepans and maybe a teflon skillet. Get a Lodge 12" cast iron skillet and a Lodge cast iron Dutch oven. Bon appetite.

It looks great, but....everything will stick to the skillets unless you coat them with a ton of butter or grease and when, not if you drop the glass lids, they will break and you'll be screwed. So what do you do? Well, get some Revereware saucepans and maybe a teflon skillet. Get a Lodge 12" cast iron skillet and a Lodge cast iron Dutch oven. Bon appetit.

Sticking is normal for regular not non-stick cookware.

The benefits of stainless items, such as this, is that you can go from stovetop to under the broiler to finish, or something like that.

I have a Teflon pan for eggs and random small stuff, but I also have stainless steel All-clad which I take great enjoyment in being able to put in the oven without concern for the Teflon coming off in food or otherwise getting ruined.

There are places for both types of cookware in a reasonably decent home-chef's arsenal. A college student is best served by a single non-stick pan, but someone who's delving deeper will appreciate the variety and flexibility of having multiple tools in their pantry. Of course, cast iron has its place as well, but will be far less useful to the everyday home cook than Teflon + stainless.

Avoid Teflon! This non-stick coating is TOXIC at temps above 450 degrees! The word must get out about this seemingly innocuous coating of our daily cookware! Cast iron is just as slippery when properly taken care of and we all need iron anyway! And that is enough of my exclamation points! Except for that one.
Anywho, the fine Chinese people who made this particular set have to start making each piece larger. The size of each unit is a joke for the price.

I recently shelled out the bucks for all-clad (Cuisinart), dumped my teflon, and haven't looked back. I found it surprisingly easy to clean and have not had a problem with food sticking.

Teflon is only for use by Gotti when dealing with the feds.

#7, you should see the cornbread fall out of the cast iron mold without leaving any residue behind in a 30-year old pan. A quick rinse and dry, and back on the rack. Of course, it weighs 10 times as much as the teflon-coated variety...

What kind of numbskull would buy cast iron pans for the nutritional benefit of the iron?

If you want to use the hardened-grease or oil (then don't clean it all off with each use) method of seasoning cookware you don't even need cast iron, you can do that with any cookware and it even happens to non-stick cookware if you cook at too high a temperature.

Why is seasoning so commonly mentioned with cast-iron? Only because it's more necessary to reduce sticking and rusting.