Safe Cookware that you enjoy?

I may, or may not have asked this before, and if I have, I am sorry! Lol. I put this under this category, because it seemed the most fitting.

It is time for some new cookware for our house, as ours looks beaten up. What kind of cookware that is safe for birds, do you all prefer? I always wanted to try Stainless Steel, but I don't know... I am ordering off of Amazon, so I am always hesitant when I buy something new. Is it exactly as it was described? So, maybe, if you guys have a set, or a pot or two that you bought off of Amazon, could you direct me to the page? I wanted something that looked nice, but did not have Teflon, or PFOA. WWhich kind of cookware do you feel works the best? I heard that it takes a while for Stainless Steel to heat up, and some sort of oil/fat is sometimes needed. I have always been hesitant with cooking oil because I have heard oil, in and of itself, on any substance, can release fumes if it is overheated or burned.

I wanted to make myself some Fried Potatoes, but I feel you guys might not answer quick enough. LOL.

Here you go:

http://www.parrotforums.com/questions-answers/8023-bird-safe-nonstick-cookware.html
http://www.parrotforums.com/questions-answers/44680-safe-cookware-everyone-s-help-please.html
http://www.parrotforums.com/questions-answers/43754-cookware.html
http://www.parrotforums.com/conures/42144-again-about-non-stick-cookware.html
http://www.parrotforums.com/questions-answers/19316-alterinitives-non-stick-cookware.html

Thanks! What's your experience with frying things with oil? Do you do it often, and just have your birds out of the room while you do so? Kiko is upstairs in my bedroom, with a closed door, but our house is relatively tiny, and everything is kind of open.

Shortly after Dexter came home, I donated all of my non-stick cookware and bakeware and replaced everything. Since I had a lot to buy at once, I was trying to find good quality pans that would not break the bank. I'm a big fan of Calphalon, since I already had 2 large sauce pots, so I started looking for saute pans. The Simply Calphalon Stainless series fit my needs. They were not cheap, thin pans (which everything sticks to) yet they didn't cost and arm and a leg. Since they have a nice thick bottom, they do take a bit of time to get hot, but the heat is evenly distributed and I haven't had any issues with food sticking, even when using a minimal amount of oil (trying to cook healthy). Here are the pans I have in and 8" & 10" set and I also have the 12" saute pan.

[ame="http://www.amazon.com/Simply-Calphalon-Stainless-Steel-Omelette/dp/B005E7AP6I/ref=sr_1_4?ie=UTF8&qid=1457301746&sr=8-4&keywords=simply+calphalon+stainless"]http://www.amazon.com/Simply-Calphalon-Stainless-Steel-Omelette/dp/B005E7AP6I/ref=sr_1_4?ie=UTF8&qid=1457301746&sr=8-4&keywords=simply+calphalon+stainless[/ame]

Regarding cooking with oils and cooking in general. Anyways remember that if your kitchen is properly vented, especially the 'cooking' area(s) the vast majority of the problem vapors are quickly moved outside. If your cooking area is not vented, install a proper VENT!

FYI: I have always enjoyed Cast Iron Pots, Pans and Skillets. They are quickly becoming a Lost Art. The Art of Cooking is not Speed! Its precise temperature over all of the cooking surface.

We used old fashion enamelware for the longest time but now have Sur La Table's brand of triply cookware now and a few random All Clad pieces. No issues with the enamelware, triply is just more durable. The SLT cookware is comparable in quality and has more comfortable handles than AC IMO (and is significantly less expensive!). We don't fry anything, so I'm not sure there. I do use small amounts of olive oil for cooking and have never had any issues, but I'm not sure if the amount needed to fry food would be dangerous.

[ame="http://www.amazon.com/Sur-Table-Tri-Ply-Stainless-13-Piece/dp/B00FPW4S8I/ref=sr_1_2?ie=UTF8&qid=1457308529&sr=8-2&keywords=sur+la+table+cookware"]Amazon.com: Sur La Table Tri-Ply Stainless Steel 13-Piece Set 30758-C: Cookware Sets: Kitchen & Dining[/ame]

Thanks guys! I enjoy Cast Iron cookware as well! I like Stainless Steel cookware and Cast iron cookware for different reasons, and find that I like them nearly the same. I liked both of your suggestions, and will have to think for a few days more. I spent all of my "free" money this week for a cat tree that was badly needed.

FYI - I found my pans at Home Goods for less than Amazon is selling them. If you have one nearby you might luck out.

Alright, I will look around.
I also wish my fried eggs always looked like the ones depicted on that picture!
That looks unrealistic to me, just because I cannot face the fact that I am terrible at cooking eggs.

cnyguy said:

Stainless steel works well and isn't hard to keep clean. I like the old-fashioned enamelware too, and cast iron will last a lifetime. I have a small cast iron frying pan that had been a wedding gift to my grandmother, more than a hundred years ago.

Click to expand...

Enamelware is so pretty it's almost decorative looking whereas stainless is more industrial kitchen looking. I wonder why they stopped making it (they seem to have swapped it out for this cheap ceramic coated stuff that chips and discolors). I kept ours and use it when we have people over since it's pretty enough to put on the table. That's amazing you have a pan thats over 100 years old:11: Do you use it?

My wife is a cooking fanatic. She gave away all her non-stick stuff when we got married, because of Max. She uses cast iron ( which needs to be broken in, and has special clean up requirements) or stainless. Good stainless has a puck of aluminum incorporated into the bottom, or is coated with copper on the bottom, both to heat the bottom up evenly. We use RevereWare pots, pans and so forth. Good stuff, but you have to use Brillo or the like to clean up.

Kiwibird said:

cnyguy said:

Stainless steel works well and isn't hard to keep clean. I like the old-fashioned enamelware too, and cast iron will last a lifetime. I have a small cast iron frying pan that had been a wedding gift to my grandmother, more than a hundred years ago.

Click to expand...

Enamelware is so pretty it's almost decorative looking whereas stainless is more industrial kitchen looking. I wonder why they stopped making it (they seem to have swapped it out for this cheap ceramic coated stuff that chips and discolors). I kept ours and use it when we have people over since it's pretty enough to put on the table. That's amazing you have a pan thats over 100 years old:11: Do you use it?

Click to expand...

I do use the little cast iron frying pan. It's stood the test of time and does its job perfectly.