What is the best and safest cook ware? I assume the glass/pyrex is but food sticks to the fry pans, is stainless steel like the "Revere" ware line a good second choice or is there others?

Hi Cyber! I use glass cookware. Baking and boiling doesn't stick. Eggs use to stick until I decided to mix them up and bake instead of fry. It's healthier too b/c the heat doesn't get as high to denature the protein.

I had purchased a ceramic lined fry pan from Cusinart... but it didnt even last a year.. Ceramic is like a glass. My son purchased ceramic lined fry pans at TJ Max and he really likes them so I got one for $13. So far so good. You have to be sure not to use such a high heat with them

In general stainless steel or glass or ceramic is best. I think a good ole cast iron that is well seasoned is good too.. but I never did manage to season one right..I like TJ Max for kitchen ware. usually very good prices and some of their stores have huge homeware departments.

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There is a brand called La Cruset pricey, but nice

Me too, and I really like it. Got it at TJ Max, but have seen it at The Kitchen Store and Bed, Bath, & Beyond for higher prices. Called the Green pan. It is built so that it does not leach chemicals. And stuff really does not stick to it. I wish there were other cookware of this ceramic.

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- Jim
"The most powerful force ever known on this planet is human cooperation � a force for construction and destruction.� (Jonathan Haidt)

I've read that the original Pyrex was terrific, but that the stuff you buy now is made in China from very inferior ingredients and can explode. Don't know if that is true or just another internet scare story, but use caution in buying new Pyrex. There's no indication apparently on the packaging that it's not the same stuff it used to be. I have stainless steel pans that I've used for decades with no problem.

Pretty much anything that is not nonstick is ok. Ceramic, glass, cast iron or stainless steel

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I can't wait to switch to non non-stick!!! I cringe every time I use our non-stick stuff. I really like ceramic, and I also like cast iron. Nothing like a good 'ole 15 lb frying pan!

Are you concerned that the Green Pan is made in China?

Not at all. The minerals are the same as everywhere else in the world. Are they even Chinese companies in China? Or are they American? I'm not buying food or supplements from China. Probably Chile.

Consumers Report had an article about it awhile back. Some of the foreign and domestic companies are using a slightly different formula for the glass.

This new formula withstands the high temperature of baking but if remove a hot dish and place it on a cool surface and there is a good chance it will explode.

On the plus side it does pre-cut your meal into individual portions you just have to be careful and remove any glass shards.

Consumers Report had an article about it awhile back. Some of the foreign and domestic companies are using a slightly different formula for the glass.

This new formula withstands the high temperature of baking but if remove a hot dish and place it on a cool surface and there is a good chance it will explode.

On the plus side it does pre-cut your meal into individual portions you just have to be careful and remove any glass shards.

Was that a joke? I have some of the old vision and I believe the literature that came with it said it could go from freezer to stove top....not that I would take a frozen dish and put it directly on a hot burner.

There is many of the "ceramic/marble non stick cookware" out there, are they all safe or only the ones that say they have no PFOA or PTFE?

No joke. The old stuff could tolerate a rather rapid temperature change, not that it was a good thing to do, but placing the new stuff on even a semi-damp towel can cause it to crack.

But no a cracked dish is probably not the best way to precut your meal into individual portions.