cookware and utensils

**RedPepper** · 7th February 2006, 05:03 AM

Originally Posted by Kz

Redpepper, Which brand stainless steel pots do u have? I am looking for heavy bottomed one for boiling milk. Which size cast iron skillet do u use often and for what type of cooking? I saw a cast iron wok which looks pretty but for what can i use it other than deep frying? As most of our cooking contains tomato and tamarind in it. I have thrown away one nonstick pan, 2 more to get rid off. I am confused which size cast iron skillet to buy first.

One way to season the iron pan is to rub oil and keep it in the pre heated oven inverted until it gets hot and let it cool in the oven itself. but i guess deep frying is a easy way. other advantage is we can use cast iron pan in oven too to bake chicken or fish.
Visited ur blogspot, it is very nice. I too tried that marble cake and love it.
Kz

I have some stainless steel cookware from linens ‘n things – their brand. Also I have a couple of Martha Stewart Everyday brand stainless steel pots and skillets that I bought from K-mart- the big skillet is very heavy. All my pots and pans have thick bottoms. That’s what you should look for when you buy stainless steel pots.
I have 4 cast iron skillets of various sizes and a tawa/griddle – all Lodge brand. (http://www.lodgemfg.com) These are very good. Griswold and Wagner are other famous brands you could consider.
My wok is Bodum brand; I couldn’t find a wok of this kind in any stores so I bought it from Ebay. (http://www.bodum.com/upload/img/K0817_01_a.jpg)
It came with a burner, but I don't use it.
If you are confused of what size skillet you should buy, I suggest that you buy a set of 2 and experiment with it. Cast iron pans are cheap. Other than deep frying, you may also use your wok for stir-frying, shallow frying or poriyals, or make curries. I use mine in the oven as well, especially for making cornbreads.

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Kz · 8th February 2006, 01:43 AM

Kavikuil, 36$ including shipping is a steal for all those skillets and pots. Thanks a lot. The griddle looks great for making dosas.

Thankyou Redpepper.

Kz

**Sowmya** · 8th February 2006, 07:59 AM

Hi All
Just thought will get your opinion since the discussion here is revolving around stainless steel pots

BTW how effective/safe are copper bottomed stainless steel vessels?I use them and my understanding is
cooking is faster & the heat is retained for a longer time.

Please share your thoughts on this.

Regards
Sowmya

Kz · 8th February 2006, 08:41 AM

Sowmya, when i heat oil for seasoning it gets heated fast in copper bottom kadai than the nonstick skillet. I have a copper bottom thaalikira karandi which is good. copper bottom stainless steel pots are safe to use. But heat is retained for a longer time in iron pots when kept closed with a lid.
Kz

**kavikuil** · 8th February 2006, 08:31 PM

Sowmya, copper bottom vessels get heated very quickly and the heat is retained for a long time, but make sure you have top quality copper bottoms. There are many low quality stuff available in the market, which have several hotspots in the cooking area. This will lead to uneven heat in the cooking surface and the food will tend to burn in those hotspots.

I had two of those not-so-good-grade copper bottoms, which had to br thrown away.

Like any stainless steel, look for thick and slightly heavy bottom in copper bottom vessels too.

**kritica** · 10th February 2006, 12:29 AM

Hi all,
Wanted to buy a cast iron dosa kal....... could you help me pick one.......... was wondering what is the seasoning all about........can anyone explain about it.....
thanks
kritica

**RedPepper** · 10th February 2006, 02:42 AM

Originally Posted by kritica

Hi all,
Wanted to buy a cast iron dosa kal....... could you help me pick one.......... was wondering what is the seasoning all about........can anyone explain about it.....
thanks
kritica

If you buy a raw cast iron pan, you need to season it so that you will get a beautiful non-stick surface. The process includes rubbing oil all over the pan and keep in a 300 degree oven for about an hour. But if you can find a pre-seasoned cast iron pan, you can avoid this step. I have one like this:
https://secure.lodgemfg.com/storefro...idProduct=3941

**rajshank** · 10th February 2006, 05:36 AM

Hi guys,

U know what? I always had a cast iron skillet (Lodge) that my husband bought when he was a bachelor. I never used it since it was all rusted when i married him & came in. Wonder what he used it for?

After reading this post, i realised what i had wasted in the storage. I immediately took it out and washed it in hot soapy water and luckily all the rust came off...i wiped it dry and generously applied oil and put in the oven at 300 for an hour.

I see there are a lot of people who know lots about cast iron...so let me get my questions answered...I am currently using all nonstick pots n pans and even tava. What is the advantage of using Cast iron over nonstick? And i recently bought a 14" Chinese Wok (we love making chinese & Thai food on the Wok) Brand is Pro-weight. It says it is "Traditional Carbon Steel". Now what is this new metal?? How good is using this one?

Hope to get an answer soon...
Rajshank