I cook eggs in a cast iron skillet. For a medium-sized skillet, I use about a teaspoon of butter and that is plenty. The trick is to preheat the skillet dry before adding anything. Let it get up to temp, add the butter and use the spatula to coat the whole bottom of the skillet with butter quickly, add the eggs and then don't move them until the bottom is fully set. Then flip, or move them around a bit for scrambled. But don't poke at them or move them around and more than strictly necessary. I have less sticking this way than with the teflon-coated pan I used to use.

silpat:
http://silpat.com/

I do eggs in stainless steel with butter, or olive oil. You can spread it thin with a silicone brush. I only make scrabbled though.
Pancakes are when I go nonstick. Need to buy some cast iron, I think.

Anonymous wrote:

Anonymous wrote:
Lots of butter!!

Really? Is that it? I'd actually be more comfortable using lots of butter (especially when cooking omelets for DD) versus using the non-stick pans. I might have to give it a try. Do you just coat the pan in a tsp of butter? The pan I use for omelets is a tiny one anyway, so for one egg at a time, I'd have to go too crazy with the butter.

A teaspoon of butter is not a lot of butter. Try a tablespoon.

Anonymous wrote:
Lots of butter!!

Really? Is that it? I'd actually be more comfortable using lots of butter (especially when cooking omelets for DD) versus using the non-stick pans. I might have to give it a try. Do you just coat the pan in a tsp of butter? The pan I use for omelets is a tiny one anyway, so for one egg at a time, I'd have to go too crazy with the butter.

Anonymous wrote:I love cooking with stainless steel. All my saucepans/skillets are stainless steel. I have this cookie sheet that is stainless steel and it works great:

http://www.bedbathandbeyond.com/product.asp?SKU=17294512

It's easy to clean, and if you're really worried, you could probably bake cookies on it with parchment paper. I've never done that, but I've heard it's a good option.

You're right about eggs though. That is the one and only thing I use nonstick for. If anyone knows of an alternative, I'd be happy to try it!

Lots of butter!!

I love cooking with stainless steel. All my saucepans/skillets are stainless steel. I have this cookie sheet that is stainless steel and it works great:

http://www.bedbathandbeyond.com/product.asp?SKU=17294512

It's easy to clean, and if you're really worried, you could probably bake cookies on it with parchment paper. I've never done that, but I've heard it's a good option.

You're right about eggs though. That is the one and only thing I use nonstick for. If anyone knows of an alternative, I'd be happy to try it!

Parchment! Parchment! Parchment!

Doesn't matter what you put underneath -- it will never stick, has no health risks and makes a lovely brown crust.

I also love love love nonstick foil, but I'm guessing someone here will tell me it's giving my family brain cancer.

I like le creuset for the oven. I also have two baking stones that I really like to use.

For the stovetop I do use All Clad stainless steel and deal with some sticking. I also have my great grandmother's cast iron skillet that is at the LEAST, 70 years old. It is so perfectly seasoned and I have no clue what the effects of using something that old are, but, it is the best skillet I've ever used. I am sure the pan is going to give me cancer some day.

I use chantal cookware, which is enamel over steel. It isn't non-stick but it doesn't take much to keep things from sticking (even eggs). I would definitely recommend it for cookware. For Ovenware I use Le Creuset, again because it is enamel. Many Outlets have a Le Creuset outlet and if you are willing to take a less popular color you can get a pretty good deal.

I LOVE my mom's Air Bake jelly roll pan and always forget to buy myself one. She makes bar cookies in it all the time- it's great. I also use Air Bake cookie sheets for pizza and cookies.

For baking, I go with Chicago Metallic products, which I buy on Amazon. They are heavy and not dark, which makes things burn. I always use parchment paper for baking as well.

Aluminum or stainless. Season/grease the pan.

Otherwise, world market has gloriously cheap bakeware that is wonderful.

I love baking with stone. Pampered Chef has some great stones.

I know the trend is towards stainless steel for health reasons, but I can't imagine baking cookies on stainless steel, just like frying an egg on stainless steel is a recipe for disaster...so I guess what I am looking for is suggestions for "safe" bakeware and a good frying pan. We own all non-stick currently and some of the coating is scraping off which is a little scary.

Thanks!