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As I’ve mentioned before, when I first had my “food conversion“, I went nuts in my kitchen, and one of the things I did was throw out all my Teflon or aluminum baking pans and replaced them with stainless steel or glass baking pans.
Here you can find great deals on stainless steel (really not that expensive) or Glass Bakeware.
I love the 9″ stainless steel bread pans – if you get a good rise from the Bosch bread recipe, these pans make the perfect size for sandwiches and toast. I just ordered more, so I have enough for all 6 loaves with my Bosch. I’ve had mine for over 4 years. They clean up well and show no signs of wear. I also love my stainless steel cookie sheets, pizza pans, roasting pans, and cake pans.
- Does fat make you fat? Part 1: Saturated fat, cholesterol and heart disease issues (and one little tid-bit about the role of fats related to sexuality)
- What about fats when trying to lose weight? Does fat make you fat? Part 2: Specific principles related to fats & dieting
- Someday I plan to do a post on cookware, but for now, just start checking garage sales for cast iron, so you can weed out your Teflon pans. UPDATE – just found this great post from Mark’s Daily Apple on healthy cookware.
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Any thoughts on stone bakeware? I have a pizza stone and a cassarole dish that I use.
I love my stone bakeware, too! Except for how bulky it is to store. So I use what I have, but won’t buy anymore since I’m out of room.
I sooooooooo love that I hear from you all the time – who would have thought that we’d reconnect this way?
Hi Kelly
For cookware (ie pots, pans, wok etc), are cast iron and enamel coated (eg Le creuset) the best?
What else is safe to use? Any brand recommendations?
What do you think of carbon steel?
Tks!
JK
Hi Kelly
One more thing.
Most rice cookers use non-stick coatings. Is it OK to use?
If not, what is suitable to cook rice in?
Tks!
JK
This stupid hotel computer just erased my whole comment I’d had written!
OK, here we go again…but shorter this time:
Haven’t had a chance to research cookware yet.
Cast iron – great choice, it’s mostly all we use.
Stainless steel is good too, although I think there are different “grades” or something.
Don’t have Le Creuset, but heard it’s a good choice.
Don’t know anything about carbon steel.
Non-stick is bad, full of chemicals, however, we still use just one pan with it – my electric frying pan, because a stainless steel one only comes in a small size. I replace it often, though, as soon as any where shows at all. I worry constantly about the fumes it gives off and may ditch it soon and just struggle through with a smaller size.
For your rice cooker, you’ll just have to decide. I do my rice on the stovetop and it turns out fine.
Sorry to be a bit “short” in this comment, but I get annoyed typing things twice!
Kelly
Hey, look what I just found in my in-box as I’m desperately trying to clean it out…
http://www.marksdailyapple.com/safe-cookware/
This is FULL of great info!
Hi Kelly
Thanks for your reply. A few more questions:
1) How do you wash your cast ironware? Do you use soap at all?
2) Do you oil your cast iron everytime after use? What oil do you use?
3) What type of pot do you cook your rice in? Is stainless steel ok?
Tks
JK
Hi JK,
1. I don’t think I’m supposed to use soap, but I do. I also use lots of SOS pads.
2. If we just cook eggs, I’ll leave it on the stove for the next day without washing it. If it gets gunky and I wash it, then yes, I’ll use the stove to dry it, then put a tiny amount of olive oil around the inside.
3. Yep, stainless steel is good.
Take care!
Kelly