YahooAnswer asked:
There are many different kind of cookware on the market, stainless steal, cast iron and etc. Does anyone know what is the best kind to use for frying?
Intense Costumes
There are many different kind of cookware on the market, stainless steal, cast iron and etc. Does anyone know what is the best kind to use for frying?
Intense Costumes
stainless steal
metal rusts and gets in your food and plastic has horrible chemicals
when and doubt use stainless steal
Posted by Luna on August 6th, 2009.
I think non-stick is the best since you end up using less oil. If you are going for form and function invest in a dual cookware set. It is stainless steel on the outside and non-stick on the inside. I bought mine from for less than $180 for a set. And unlike regular stainless steel or other metal pots/pans non-stick pans use less oil so it’s healthy. Sometimes in a steel pan you have to keep adding oil so ur food does not stick.
I have a big non-stick pot and i use that to fry things in sometimes. It works fine. Cast Iron is probably good for cooking meat but you have to have a seasoned cast iron before you can use it properly.
Posted by Jini on August 8th, 2009.
Stainless steel like All-Clad is good for frying. Cast iron is great, too, but it has to be carefully oiled and seasoned after cleaning. Both make great skillets. Their is a lot of research being done on the Teflon skillets and and saucepans. Seems the coating does powder off into the foods. No sense investing at this point in something that may poison you.
Posted by momof5 on August 10th, 2009.
It would seem hardened glass. Stainless steel, but not Oster, would be the least harmful.
Posted by AStepAboveJunkL on August 12th, 2009.
It really depends on what you mean by better for health. If you mean to cut down on the oil and grease in fried food, stainless steel covered in Teflon is a good way to go. But there are some people who think Teflon can be toxic, so in that case an un-coated pan and a little oil is the preference for them. Also the temperature and type of oil effects how much is saturated into the food.
As for oil, buy one that is a monounsaturated fat. Stay away from saturated fat based oils (usually animal based). Go for canola oil, peanut oil and sunflower oil. My personal favorite is Safflower oil because its healthy and has omega fatty acids.
For frying a solid mass (ie meat, eggplant, etc)Go for a med-high temp to sear the surface and keep additional fat from soaking in. Remove the food from the pan, and place on a cooling rack over a cookie sheet to catch the drippings. Don’t use a paper towel, as they seal the fat up against the food and don’t allow it to run off. After allowing it to rest on the cooling rack, you could use a paper towel to get more fat off. Alton Brown from the Food Network says that deep frying the correct way can actually be healthier than pan frying.
So in conclusion there are several areas to consider when cooking and being healthy.
Posted by Nika on August 14th, 2009.
Good stainless steel pots & pans and Corning Ware are non reactive and cast iron if you have the physical strength to handle those.
We gave away all our aluminum and our teflon lined pots & pans because harmful chemicals can leach into your foods from them.
Posted by Lynda on August 14th, 2009.
stainless
and cast iron
both are good
Posted by jazmel on August 18th, 2009.
I’d definitely recommend cast iron cookware as the most beneficial. If it’s unenammelled (but properly seasoned) there’s a health benefit from the small iron transference. However, I prefer using the cast iron pans with enamelled surfaces. They offer efficient heat retention – resulting in lower heating costs – the food tastes great, and the cookware will last for generations!
Posted by Caroline on December 11th, 2009.