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 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.
UPDATE: One of my very favorites is this huge stainless steel electric pan that I’ve replaced my nasty Teflon skillet with:
- 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.
{ 30 comments… read them below or add one }
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, although keep in mind that there are different “grades” or something. If a magnet doesn’t stick, I’ve heard that’s better. (Less nickel?)
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
Hi Kelly,
This post is old, but I just came across it and love it. We’re trying to replace various things in our house with safer alternatives step by step and your website is a great resource. I found out about the percolarator for coffee making at your website and we love it
My next goal is to get rid of the microwave. I would like to get a toaster oven or convection oven though to be able to heat things up. Can you recommend any brand? All those I’ve seen so far seem to have non-stick interior even if they are stainless steel outside. Should I be worried about that? Thanks!
Hi Marta,
Scroll down a bit here and you’ll find the toaster oven we have and I LOVE it: http://kellythekitchenkop.com/2008/02/kitchen-gadgets.html
Kelly
So last night someone reminded me at our chapter meeting that if magnets do NOT “stick” to your stainless steel pans, that means they are a better quality (less nickel I think), so I checked mine today and they didn’t “stick”!
We are gradually switching over. I have glass bread pans now and our first stainless steel cookie sheet has been shipped to the house and should be here soon. I did throw out all my nonstick pots/pans though and bought all stainless steel prior to us moving into our house 4 mos ago. I have to say that I don’t notice the food sticking like I thought it would, and they clean up really easily….now to get more cast iron and finish replacing our bakeware.
I thought it was the reverse – I thought you wanted magnets to stick to your pots and pans.
Hello,
I use cooking stones, (Pampered Chef) alot to bake & sometimes a skillet on the stove. I’ve never heard anything bad about these, what have you heard? I also have stainless steel pots & pans & 1 teflon pan I want to replace.
Thanks for sharing,
Karen
What about cooking stones, (Pamperd Chef) & iron skillets.
I use a stainless steel 8 in. square baking pan that was a gift to my Mom on her 25th wedding anniversary, in 1965! It looks beautiful still. I tell my children as they leave to set up their own homes, “Two words of advice–stainless steel!” I love my stainless steel cooking pots and pans, plus mixing bowls, for their beauty as well as the super easy clean up. I also have a cast iron frying pan, griddle and cornstick pan that are ageless and used regularly.
Hiya!
I LOVE my cast iron and glass bakeware.
Hey. . . .if a Teflon pan can kill a bird. .. .then what is it doing to us ??
Hmmmmmm ????
Now I recently saw a Titanium cookware set and wondered if anyone knew anything about that . . .???
I only use Demarle at Home products now. The flexible cookware is completely nonstick and non-toxic and the stainless products are amazing…and all come with a lifetime warranty.
Jen Marie, I certainly hope I don’t have it backwards!!!
Karen, I’ve heard only good things about stones and I love my cast iron skillets.
My hubby bought me surgical steel and titanium cookware a couple months ago…..I LOVE them! Very pricey…..but I so love them!
Pampered chef will replace broken cooking stones, and they periodically break. We replace about one a year. You have to adjust cooking time and preheating in oven is a must. Like cast iron, they’re heavy but worth it. Just my op.
Slowly moving in this direction:)
Do you make tomato sauce? If so, what do you use as a stock pot to cook it down? I have read that SS leaches with the acidity but I couldn’t think of what other options there would be for this. Maybe enamelware?
Janette, I only make it for spaghetti, and I use my pan that is white on the inside, I think it actually might be enamelware like you mentioned. I’ve also heard people rave about LeCreuset cookware.
Could you please send me the link to purchase stainless steel baking sheets, cake pans, pizza pans, etc.
I can not find a link on your web page.
Thank you.
Sorry about that, look at #6 here: http://kellythekitchenkop.com/where-to-buy-items-i-recommend
Kelly
Do you have any posts about stone ware? If not, do you have any information on it?
Thanks,
Kimberly
So sorry, I just looked back through the posts on this page and saw some talk about stoneware. But if there is anything more you have written about it, I would still love to read it.
You commented about stoneware being bulky to store; how is stoneware supposed to be stored, with it being so fragile?
Kimberly
Just wherever you have space for it is my best advice!