19
Feedback on hexclad cookware?
(lemmy.world)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 22 May 2024
19 points (100.0% liked)
Buy it for Life
4246 readers
4 users here now
A place to share practical, durable and quality made products that are made to last, with an emphasis on upcycled and sustainable products!
Guidelines:
Things that are well-made and durable (even if they won't last a lifetime) are A-Okay!
Unlike that other BIFL place, Home-made and DIY items are encouraged here, as long as some form of instruction is included in the body of the post.
Videos links are not allowed as post titles, but you may use them in a text post.
A limited amount of self-promotion is accepted, IF the item you are selling aligns with this criteria:
- The item must be made with sustainable or recycled materials.
- If electronic in some way, the item must be open-source.
- The item must be user-serviceable (if applicable).
- You cannot be a large corporation.
- The post must be clearly marked with a [Self Promotion] tag in your title.
founded 1 year ago
MODERATORS
If you want a true BIFL cookware get:
Stainless steel pots.
For pans, cast iron (if you are ok with the maintenance) or stainless steel.
I switch between the two, depending on what I'm cooking. I expect my cookware will last many lifetimes.
I've never heard of a non-stick pans lasting more than 5 or 10 years, and that's if you aren't being slowly poisoned during that time, either. There are almost no safe non-stick pans, other than cast iron. :)
SS can be non-stick if you use them properly. But even if you don't, they are easy to clean and make like new again.
This is simply untrue. Things are meant to stick to stainless, that's where the deglazing comes in. That said, I love my stainless frying pans but they are not for everybody. Things will stick and you have to be prepared to deal with that.
Again, if you don't use it properly (i.e. getting the right temperature) then food can stick. The same rings true for even non-stick cookware and cast iron.
A simple search on YouTube for "prevent food from sticking to stainless steel pans" will give you loads of examples of how to use them correctly.
If your intention is to deglaze, then you'll purposely avoid those techniques. This makes SS quite versatile, in my opinion.