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Cookware (pots, pans, etc)

I keep a mason jar of bacon grease in the fridge and use some of it to fry eggs in ANY PAN at a med/low heat with perfect results.

I prefer cast iron for meats/eggs, cornbread, and small casseroles,

Lucky for me I scored a secondhand Goodwill old school Corningware set for $25 and I use them for pretty much everything else! I have several sizes with lids and they replaced ALL of my stainless pots/pans.

I do own a single Teflon pan that I use sparingly.

I’ve invested under $75 in my cookware that will last the rest of my lifetime!

Get a good cast iron skillet (10” and 12”) and a set of corningware and you are SET!

Interweb pic of the Corningware for those who may not know

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My non stick skillets are Members Mark from Sam's. I replace them every few years. They are surprisingly well built skillets. I have a few cast iron I use too. I cook bacon in the oven on a porcelain steel broiler pan. It's pretty easy clean up. Easier than the stainless broiler pan. I've been toying with the idea of getting some stainless Made In skillets but they sure are proud of them.
 
fuelman1 said:
My non stick skillets are Members Mark from Sam's. I replace them every few years. They are surprisingly well built skillets. I have a few cast iron I use too. I cook bacon in the oven on a porcelain steel broiler pan. It's pretty easy clean up. Easier than the stainless broiler pan. I've been toying with the idea of getting some stainless Made In skillets but they sure are proud of them.
Click to expand...
I've been looking at Made In as well. I've been looking at this also, it's 7 ply with a welded handle. The gas stove in my experience will loosen rivets over time due to the heat cycles. Also the rivetless cooking area inside will make it easier to scrub clean. I just hate to spend that much money again if its not going to do anything better than what I already have...

www.williams-sonoma.com

Demeyere Atlantis Proline Stainless-Steel Fry Pan

<p>Demeyere Atlantis appeals to professional and home chefs for its exceptional performance and elegant design. The 7-layer construction provides unparalleled frying, perfect browning, and guarantees exceptional heat distribution and
www.williams-sonoma.com www.williams-sonoma.com
 
We use Hexclad and it works very well, like someone has already mentioned, cooking eggs on them depends on the heat setting. I'm a big proponent of cast iron as well (mother still uses my grandmothers skillets that are over 50 years old), it they are seasoned and stored right, they're hard to beat.We started cooking our bacon the airfryer a few years back, works GREAT, especially if you like crispy bacon.
 
Cast iron or stainless steel are my go to. I tossed all my non stick pans in the trash. Like UptaCamp UptaCamp heat them until water dances on them. If properly seasoned food won't stick. I do use Irish butter, bacon grease, olive oil, or avocado oil when needed.
 
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