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Food, Cooking, and Restaurants
Reply to "Seeking a pots and pans set for a young single woman"
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[quote=Anonymous]The beautiful thing about cast iron is that after you've seasoned and used it for awhile, it becomes nonstick. Also it's cheap (and made in America). And it can go into the oven. You can roast a whole chicken in it. Beginning cooks in their 20s usually like nonstick over stainless steel because it's easier to clean and because, well, things don't stick. Stainless takes a little while to get the hang of. That being the case, if you're going to buy nonstick, buy a good one--not a cheapo that's going to scratch easily and shed Teflon. I recommended the Emerilware ones above because I've tried them and they've held up--they're much better than the entry-level stuff. They're made by All-Clad and perform as well as my All-Clad at a fraction of the price. They're the only nonsticks I would use, and I use the little one often. But like you I prefer cast iron, and probably do about 80% of my cooking in the 10" or 12" cast iron skillets. [/quote]
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