[rom]

If people learned how to cook and clean their pots properly, we wouldn't even have this discussion. I'm an avid cook, both indoor and outdoor and I don't use a single nonstick pan.

All of mine are stainless steel with iron bases. Pretty easy to clean assuming you are minding what you are doing both during cooking and the cleanup phase.

[Still Thinking]

Cast iron. It's the only way to go. I don't like the nonstick ones, and my mom used to tell me not to cook in aluminum, especially anything acid.

[AFreeBird]

A properly "seasoned" iron skillet is pretty non-stick. Carbon makes an excellent non-stick surface. I got a Chinese hand hammered steel wok that I coated with oil and baked in the oven @ 500F for hours, occasionally going back to redistribute the oil that pooled down at the bottom or add some more. After I was done' I had a nice non-stick coating on it.

[BTW: Never use a scour pad (steel wool or synthetic (ScotchBrite) to clean seasoned cookware. Just remove any particulate matter and clean with a very mild soap. re-oil (lightly) and store. Pre-Heating will take care of any germs/bacteria]

For pots, I really like my Corning glass. I can see what's going on w/out having to lift the lid. And while glass isn't non-stick per se, it's better than non seasoned cookware as far as cleanup goes.

[EBH]

I still have my Aunt's cast iron pans. Started using them a bit and found if properly seasoned...they're better than the non-stick.

[toldyou]

I read that Teflon was dangerous to your health at least 20 years ago. I, too, use stainless for everything except cooking oatmeal, which is sticky, and frying eggs....that's when I pull the Teflon out.

[RebelTex]

"All of mine are stainless steel with iron bases."

What brands and where to buy, please?  (Some for kitchen and some for camping.)

I've been looking for exactly that combo, but all I find are the Teflon and aluminum ones.

Thanks,
RT