What is the Safest Cookware?

[donski]

Mga Sir/ Ma'am

Anong pong pinaka safe na cookware para sa inyo? in general para sa akin stainless steel at cast iron at depende kong ano klase ang iluluto mo kung acidic mas ok ata sa ceramic coated na kaldero at kong mga prito steak iron cast... share naman po kayo ano sa inyo ang safest na cookware

Note: diko sure kung meron ng thread na ganeto nag search ako wala akong nakita

[shadow]

Mga Sir/ Ma'am

Anong pong pinaka safe na cookware para sa inyo? in general para sa akin stainless steel at cast iron at depende kong ano klase ang iluluto mo kung acidic mas ok ata sa ceramic coated na kaldero at kong mga prito steak iron cast... share naman po kayo ano sa inyo ang safest na cookware

Note: diko sure kung meron ng thread na ganeto nag search ako wala akong nakita

Si Kags ang babangka sa ganitong topic.


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[StockEngine]

Stainless steel for braising

I have a non stick pan with silicon spatula to avoid chipping.

Everytime I see youtubers with metal utensils on black pans(pressumably non stick pans) I just cringe...

[dr. d]

Mga Sir/ Ma'am

Anong pong pinaka safe na cookware para sa inyo? in general para sa akin stainless steel at cast iron at depende kong ano klase ang iluluto mo kung acidic mas ok ata sa ceramic coated na kaldero at kong mga prito steak iron cast... share naman po kayo ano sa inyo ang safest na cookware

Note: diko sure kung meron ng thread na ganeto nag search ako wala akong nakita

we have been using ordinary cookware for lifetimes now.
no evidence of metal poisoning yet...
heh heh.

i like the teflon ones. they're really easy to clean. just don't do vigorous maneuvers as one might scratch the surface.

if you don't know your own brute strength, go the usual metalware.
aluminum is nice. it ain't too heavy to manipulate.
stainless is nice. but they don't conduct heat too well.
copper is the best (daw; i don't have any), as it conducts heat well. pricey.

what's my favorite? a heavy gauge aluminum small wok ("kawali"), with hollow aluminum handle. it's bulletproof, and lasts many many years.
na-mana ko from my mom.

[papi smith]

Safest for me is stainless or cast iron cookware, especially for acidic dishes, where bawal ang aluminum, I guess bawal din mga coated sa acidic. 2 lang ang coated cookware namin, ung isa for rice lang at ung isa para sa light frying lang, eggs, sausage, etc. All other dishes, we use stainless na. We like cast iron din sana, but it's too heavy. Ung coated namin na light frying, we seldom wash, nor wipe, tatakpan lang at lulutuan for so many days until ma dugyot, and when it's time to wash, babad lang muna sa soapy water para lumambot mga crusts, then foam sponge lang.

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[xwangbu]

teflon pans for frying (less oil lalo na s eggs).
stainless pots for soup and stews.
wooden panghalo gamit ko. wash then rinse lang ng vinegar pagkatapos.

[dr. d]

Si Kags ang babangka sa ganitong topic.


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i thought kags was a consumer (taga-kain).
he does not strike me as a cook-er.
heh heh.

[StockEngine]

Since you asked... .

Equipment Reviews: The Best Ceramic Nonstick Skillet - YouTube

[ice15]

wife has a good collection of Le Creuset Dutch Ovens (different shapes and sizes)

for Chinese food, she has a Craft Wok (carbon steel)

sauces/soups/Lucky Me - stainless

frying pan - non stick (I think Happy Cal yung gamit nya ngayon)

Lodge Cast Iron

Safest? I think yung stainless. you can scrub it all you want and di nagbabago itsura nya

We tend to replace the non-stick frying pans every 2 years

[BratPAQ]

Favorite kong gamitin eh kawali. Basta prito or kahit masarsa like mechado. Wag lang masabaw like tinola or sinigang.

My problem is ganito handle nya. I know pwede itong saksakan ng kahoy as handle. But I don't have the skills and can't find a wood that hard enough and will fit in this. Saka hindi ko alam pano hindi matatanggal pagkaka kabit.

[gearhead000]

Safest for me is stainless or cast iron cookware, especially for acidic dishes, where bawal ang aluminum, I guess bawal din mga coated sa acidic. 2 lang ang coated cookware namin, ung isa for rice lang at ung isa para sa light frying lang, eggs, sausage, etc. All other dishes, we use stainless na. We like cast iron din sana, but it's too heavy. Ung coated namin na light frying, we seldom wash, nor wipe, tatakpan lang at lulutuan for so many days until ma dugyot, and when it's time to wash, babad lang muna sa soapy water para lumambot mga crusts, then foam sponge lang.

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Will adobo be considered as acidic? Since nung bata pa kami, kawali pinaglulutuan namin ng adobo. After kasi maluto, ipipirito pa sa sariling mantika ng adobo yung karne. Then saka lang isasalin sa kaserola or palayok.

Most of my cookware din is coated, like yung rice cooker nga. Yung dalawa na maliit, 6"and 8" for light frying at for heating up leftover or karinderya foods, ganun din nga na kung prito lang huling niluto tatakpan lang wala na munang hugasan. My favorite pag magluluto na talaga ng dishes eh yung 26" wok kahit konti lang iluluto. At least di siya messy like yung fry pan na same diameter size pero kapag naghahalo ka na di maiwasan na may natatapon. Kapag me sabaw umaapaw naman pag kumulo na.

What I hate lang sa mga pan ngayon eh yung kapag naglagay ka ng mantika gumigilid lang sila. You have to put more oil than needed tuloy para lang ma-cover din yung gitna. Like kapag mag-gigisa ng bawang/sibuyas/kamatis kelangan mo pa naka-slant yung pan para maipon ang mantika in one side.

[papi smith]

Di pwede sakin ang naka slant kasi induction ako, so ang solusyon ay haluin ang gisa sa mantika

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[gearhead000]

As a technology guy, masyado akong natutuwa dyan sa induction cooker. Appreciated ko rin yung power consumption at safety benefit niya for so little cash outlay. Pero being practical also, yan lang halos ang lutuan na di ko pa nabibili. Karamihan ng cookwares ko kasi di ko magagamit. Panibagong investment na naman sa induction compatible cookwares.

[donski]

Ang ayaw ko lang sa mga coated na kawali or kaldero di talaga tumatagal unlike stainless steel/ cast iron talagang build like a tank kong baga. sponge lang naman ang ginagamit ko na panlinis

bumili ako neto nong una kahit walang oil prito ako ng egg wow perfect talaga pero di rin tumagal

Scoville NeverStick coating’s 5 x stronger than other non-stick coatings and includes a life-time guarantee.

Eto talaga ang mga kaldero sa province

[StockEngine]

Ang ayaw ko lang sa mga coated na kawali or kaldero di talaga tumatagal unlike stainless steel/ cast iron talagang build like a tank kong baga. sponge lang naman ang ginagamit ko na panlinis

bumili ako neto nong una kahit walang oil prito ako ng egg wow perfect talaga pero di rin tumagal





Eto talaga ang mga kaldero sa province

tumagal 2yrs at least? yun scoville mo? I still think we need non-sticks in the kitchen.

[donski]

tumagal 2yrs at least? yun scoville mo? I still think we need non-sticks in the kitchen.

Di tumagal sir wala na puti na ang coating nya di umabot ng 1 taon non-sticks pero ginagamit ko parin pang fried


Parang gusto konarin palitan ng stainless steel na may honeycomb coated sya

[dr. d]

Eto talaga ang mga kaldero sa province

ganyan ang sa amin dito sa ncr!
napaka-tibay.

[donski]

ganyan ang sa amin dito sa ncr!
napaka-tibay.

naalala kopa ang lolo ko dyan may butas na sa sobrang luma na tas nilagyan ng copper wire parang naka rematse buo na ulit

[ice15]

My wife's friend uses Salad Master... Looks like it will last forever

[marky2115]

Saladmaster is the real deal. Ang dami nabili ng mother ko back in the 90s and early 2000s. Hanggang ngayon lahat ok pa. Even yung kitchen shears ang gandang gamitin. Too bad di ko na magamit yung mga nabigay niya before since nagswitch na ako to induction stove.

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