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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Re: Tell me about your cookware, like it...love it..hate it?
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May 21, 2008 4:33 PM
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I just got some of the Pampered Chef executive cookware...it is Fabulous!! I love that the skillets can go in the oven and I don't have to use oil, they truly are non stick!
I can't wait to get more...
(no, I am not a rep) 
~Steph~
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355
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Re: Tell me about your cookware, like it...love it..hate it?
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May 5, 2008 12:28 PM
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Yes, chefbill, thank you! I used 2 of my CI skillets yesterday and cleaned them per your instructions-they came out beautifully. All save one of my CI pans are hand me downs from my grandma so they are well seasoned, and now I know how to keep them that way. 
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1,106
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Re: Tell me about your cookware, like it...love it..hate it?
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May 4, 2008 8:50 PM
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Chef bill, Thanks again,. I see several things that I am doing wrong. I will take your advice about the tomatoes and on seasoning the C.I. I really love mine and use it all the time. Again, thanks
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355
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 28, 2008 3:48 PM
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I have to admit, I've never heard of waterless cookware either..............
I have the Cooking Club stainless steel cookware also, which I'm pleased with, one non-stick pan from Rachel Ray, and about 4 or 5 different cast iron skillets. And I use them all! They each seem to have their own unique properties that lend themselves to certain dishes best. But I seem to use my SS the most. I do find cleaning my CI a bit cumbersome......
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 28, 2008 3:34 PM
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I have that waterless cookware and it is wonderful! We have had it for a couple of months now. The food taste completely different cook in that cookware. I was amazed myself. It is pricey, but worth it. I use to use Rachael Ray cookware, but not any more. Do a research on aluminum, and you will find out some horrible stuff, that is what a lot of cookware has in it. If you can't afford this, buy stainless steel cookware. Just thought I would past that along.
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 27, 2008 7:31 PM
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Hi Annaskf,
In answer to your question, I should have made my CI use with tomatoes possibly a bit clearer. Let's say you are cooking something that requires tomatoes in it and you are using CI. If you add the tomatoes primarily to cook them for a short period of time or just to heat them and, note this...your CI pan is well seasoned because of extensive use... you most likely will have no problem with the introduction of a tomato product for a short period of time. Keep in mind though that if you plan to use tomatoes in your recipe and simmer them for a long time such as in a spaghetti sauce, a tomato ragu, tomato based chilis etc and simmer them for several hours, the acid in the tomatoes can after a while etch away the seasoning you have built up over time and cause the original CI to become exposed. That is when leaching of a metallic taste can occur. Tomatoes are exteremely good in so many respects for you but they are highly acidic. A good example, is you can polish brass with catsup.
You mention your CI tends to stick and could it be because you have cooked tomatoes in it. My answer is yes because the previous tomato use has eaten away some or all of the seasoning you have developed. You can use a non stick spray to help but CI has the capability of forming it's own non stick coating, known as seasoning, over time and with continued "proper" cleaning.
Basically, I recommend no long time cooking of tomato products in CI at all; use a heavy stainless or teflon coated type cooking utensil, the heavier, the better. Also, you can store your food in stainless but not CI.
When it's time to clean your CI take a look at what you have just cooked in it and when it has come down to a warmer temperature, add just a slight bit of water, wipe it out with a paper kitchen towel and see if it gets clean that way. Often it will and that is how your seasoning continues to build. If it is still not clean to your satisfaction, add a bit of dish soap and rub as gently as possible with a non-scratch non-metallic pad until clean. Rinse, dry, and put on a low burner for 2-3 minutes to evaporate any excess moisture. You can then put 1/2 tsp of oil in the pan, if you feel it's necessary, and spread around with a paper towel which will add to the seasoning. Turn off the heat and leave it on the stove until cool. Finally wipe it all out again and it's ready for next time. A lot of work...not really once you get in the habit of insuring your CI cookware will be ready for you when you next need it. Treat it well and it will treat you well.
Happy cooking!
Thanks for you feedback.
Chef Bill
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1,106
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Re: Tell me about your cookware, like it...love it..hate it?
Posted:
Apr 27, 2008 11:07 AM
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Chef Bill, Thanks for the information. I mostly use C.I. I have a teflon set that was bought new 6 yrs.ago and the teflon is wearing off. I do cook tomato based items in my C.I., but don't let it set in it. Could that be why my C.I. tends to stick? I always wonder about washing it with dish soap,? They do need seasoned. My mom has a stainlees steel set by Marth Stewart and I "love" her stock pot! The bottom is very heavy and it is great for cooking in. Again thaks for the info! I have learned that the thin stuff is a waste of money!!!.
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 27, 2008 12:24 AM
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I'm sorry, am I being dense. I've never heard the term "waterless cookware". I have a little of this, a little of that, some more of those, all piece parts in my pots & pans cabinet/shelves/basement closets etc. Maybe I have some of this "waterless cookware" and don't even know it!!
What might it be????
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 26, 2008 4:55 PM
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I love cast iron for my cornbread and occassionally my hamburger meat, but I also have and like Revere Wear and The Cooking Club pots and pans.
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 26, 2008 2:42 PM
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Hi All,
I have the biggest "mish-mash" of cookware "at home" anyone could imagine and quite a bit spends most of its time in the garage. I have pots from my 40 year old camping set, Revere Ware stainless, Cuisinart stainless, LeCreuset cast iron and enameled pots and casseroles, and non-descript pots and pans I bought on the road at grocery stores while traveling. In a word, I am a "squirrel" when it comes to collecting and keeping old cookware. I don't even part with it during garage sales. Just a hang up as I say to myself, I just might need that someday. Bet you've said the same about something you have.
Being a professional chef, I use professional grade pans such as Emeril Legasse, Cuisinart, and commercial restaurant grade pots, pans and roasters. At home I gravitate to the following cooking items:
-10" and a 12" old fashioned heavy cast iron frying pans with clear lids. They're like teflon coated they're so cured. I never cook any tomato base products in anything cast iron as it can leach out a metallic taste. I also like clear lids so I can keep an eye on how the food is doing. As an example, when cooking rice, you should never lift the lid, clear lids let you see what's going on.
-Assorted heavy weight stainless steel fry pans, sauce pans, all with clear lids. Never waste your money on thin lightweight stainless steel cookware even though it shines like a mirror, or any light cookware, especially aluminum. You will curse the day you bought it.
-Le Creuset porcelained cast iron pots, one an oval roaster for stews or a chicken now and then, a round one; also an enameled Le Creuset soup/stock pot.
-Stainless steel steamer for veggies, etc. Mine has two inserts so you can steam two things at a time.
-Two slowcooker a 2 1/2 quart and a 4 quart.
The preceeding are used very frequently. In all the years I have been cooking (since 1943) I have really not worried about brand names in the long run although I do have many as they seem to have what I am looking for in weight, size, shape, and strength.
We have a store here in Maine called, "Now You're Cooking", which carries not only every pot and pan imaginable but evey utensil and kitchen gadget one could ever want. If you have a similar type store, check it out. Mine is a "Mom & Pop" type store, not a big chain store, and they are always helpful when it comes to selecting and staying within your price range.
Hopefully this has given you an idea of how I choose and use certain cooking utensils.
Happy Cooking!
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264
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Re: Tell me about your cookware, like it...love it..hate it?
Posted:
Apr 26, 2008 2:41 PM
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I love cast iron as well. I use my cast iron skillet for just about anything. I also have a cast iron dutch oven that I use for soups, stews and gumbos.
Other pots are stainless steele - I think the brand is Meyer. It's ok. And, I have a set of caphalon... it's ok too, but I still love my cast iron.
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Re: Tell me about your cookware, like it...love it..hate it?
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Apr 26, 2008 9:43 AM
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I love cast iron myself, I went out on a complete splurge and bought a whole set of pampered chef cook ware, payed through the nose for the stuff, and yeah, it's really good stuff, but it ended up just sitting in the cabinet while all my cast iron still gets all the action !! you get your iron good and seasoned and nothing can beat it in my opinion!!
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Re: Tell me about your cookware, like it...love it..hate it?
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Mar 30, 2008 11:01 AM
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My husband bought me a new stove for christmas a year ago and in the paper work it told me what kind of cookwear were best to use with that particular stove. I got these stainless pots and pans with clear lids and they are wonderful and east to clean
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21
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Tell me about your cookware, like it...love it..hate it?
Posted:
Mar 29, 2008 6:01 PM
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I recently had a company come to my house to cook me and my family a dinner in some fabulous waterless cookware, loved the stuff....though we couldn't ever afford the prices. To be blunt, out cookware is pretty horrid stuff....we are definitely in the market for some new. I'd like to try waterless for healthier cooking, though am up to try anything...I mean, some of our pots are without handles for crying out loud.
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