Inexpensive and best cookware for college student

[Anonymous]

Marshalls stores have cheap prices on good brand-name pans in their kitchen section. I'd get hard-anodized pans, which have a coating that doesn't break up as easily, so fewer carcinogens etc. Also get her a set of assorted wooden or silicone spoons, to make sure she doesn't scratch them too much.
I wouldn't do cast-iron for a novice cook either. The weight and care of the pans may be too much.

[Anonymous]

I think Ikea or similar would be great. maybe get her an extra non stick frying pan or two so that she has something if one gets ruined.

Have you considered signing her up for something like the Six o clock scramble so she has simple recipies to use if she's in a time crunch. I'm sure there are also good cookbooks on this topic!

[Anonymous]

Trantomonia I think from Wal Mart -- I read a cooking blog that compared it to All Clad and found it to be similar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Please do NOT get a novice cook cast iron. It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years. Now, I'd agree with the PP's. Go with Ikea and one non-stick pan. But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it. Easy way to release toxins from overheating the non-stick coating.

Hummm... Do I trust my kid to remember the cleaning ritual for cast iron? If she fails, she has an unseasoned pan. OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils? The result of this oversight being TOXINS.
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?

PP here. Why do I think the danger of toxins is better than the dangers of an unseasoned cast iron skillet? First, for toxins to be released from a non-stick pan, you have to heat the pan to over 500F. Even with a gas range, depending on the core of the pan, that can take several minutes to get to. So, it isn't just a quick mistake. If she starts to heat the pan and then puts something in it, or even waits a little and then takes it off the heat, it will not release those toxins. However, if you clean the cast iron pan poorly and break the seal there are health dangers. The pan can rust and rust is also unhealthy to ingest. When you destroy the seal, some of the fats that were part of the seal may start to turn rancid and again that is dangerous to ingest. A cast iron skillet takes more to care for and is heavy. Not everyone wants to deal with heavy cookware. I've found that cast iron is best for more experience cooks and less experienced cooks are less interested in cast iron. YMMV.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Please do NOT get a novice cook cast iron. It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years. Now, I'd agree with the PP's. Go with Ikea and one non-stick pan. But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it. Easy way to release toxins from overheating the non-stick coating.

Hummm... Do I trust my kid to remember the cleaning ritual for cast iron? If she fails, she has an unseasoned pan. OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils? The result of this oversight being TOXINS.
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?

PP here. Why do I think the danger of toxins is better than the dangers of an unseasoned cast iron skillet? First, for toxins to be released from a non-stick pan, you have to heat the pan to over 500F. Even with a gas range, depending on the core of the pan, that can take several minutes to get to. So, it isn't just a quick mistake. If she starts to heat the pan and then puts something in it, or even waits a little and then takes it off the heat, it will not release those toxins. However, if you clean the cast iron pan poorly and break the seal there are health dangers. The pan can rust and rust is also unhealthy to ingest. When you destroy the seal, some of the fats that were part of the seal may start to turn rancid and again that is dangerous to ingest. A cast iron skillet takes more to care for and is heavy. Not everyone wants to deal with heavy cookware. I've found that cast iron is best for more experience cooks and less experienced cooks are less interested in cast iron. YMMV.

I appreciate what you are saying here, and you have a point when you compare cast iron care to over heating concerns of non-stick. I look forward to your explanation as to how much more difficult it is for a group house of college students to scratch a non-stick with a metal utensil, versus de-seasoning a non-stick.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Please do NOT get a novice cook cast iron. It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years. Now, I'd agree with the PP's. Go with Ikea and one non-stick pan. But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it. Easy way to release toxins from overheating the non-stick coating.

Hummm... Do I trust my kid to remember the cleaning ritual for cast iron? If she fails, she has an unseasoned pan. OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils? The result of this oversight being TOXINS.
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?

She's in college, she can figure this stuff out herself.

[Anonymous]

I'm 40 and I'm learning from this thread.

[Anonymous]

If you want Lodge cast iron go to Walmart. It is under $20. But Macy's has really nice sets that go on sale under $50. Includes skillet lids stock pot and smaller pots. Also a small nonstick skillet for eggs and omelets will likely be the most used item.

[Anonymous]

Anonymous wrote:Get some cheap T-fal cookware. Easy to clean and great for a beginner.

+1

They sell these at Target and Kohls

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Please do NOT get a novice cook cast iron. It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years. Now, I'd agree with the PP's. Go with Ikea and one non-stick pan. But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it. Easy way to release toxins from overheating the non-stick coating.

Hummm... Do I trust my kid to remember the cleaning ritual for cast iron? If she fails, she has an unseasoned pan. OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils? The result of this oversight being TOXINS.
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?

She's in college, she can figure this stuff out herself.

Yes. Let's never seek the experience of others and make life as difficult as possible. Did you walk 5 miles to school without shoes? Your hair shirt needs cleaning.

[Anonymous]

To change the topic, I recommend a rice cooker. Easy and you can make a variety of good, healthy meals.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Please do NOT get a novice cook cast iron. It takes work to clean and care for a cast iron pan and if you don't know how, you can easily damage the non-stick surface (many novices will not know to avoid soap and hard scratching cleaning pans) and it is a pain to reseason.

When I was in college, I had an inexpensive used Revereware set (stainless steel) with one Woolworth non-stick pan that was replaced every couple of years. Now, I'd agree with the PP's. Go with Ikea and one non-stick pan. But, please warn your novice cook not to put the non-stick pan on the burner with nothing in it. Easy way to release toxins from overheating the non-stick coating.

Hummm... Do I trust my kid to remember the cleaning ritual for cast iron? If she fails, she has an unseasoned pan. OR, do I trust het to remember not to put it on a burner empty, or scrape it with metal utensils? The result of this oversight being TOXINS.
You revso right, the toxin route is the best option. And why bout educating her roommates on he risk of the toxins?

She's in college, she can figure this stuff out herself.

Yes. Let's never seek the experience of others and make life as difficult as possible. Did you walk 5 miles to school without shoes? Your hair shirt needs cleaning.

This has nothing to do with not taking the wisdom of others. But the PP (you?) don't trust your daughter to remember simple things, or to figure it out for herself.

[Anonymous]

^^The mom wanted to buy her kid some freaking pans. She wasn't asking for parenting advice and certainly wasn't seeking your big serving of judgment.