What are the Safest Pots and Pans?
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. I replaced them with stainless steel and cast iron pans for stovetop, and for baking either glass or stainless–because when looking for the safest pots and pans, that's all I knew about at the time. But now there are a few more options too!
Safest pots and pans for baking:
These are all affordable and good quality too…
- Stainless steel cookie sheets
- SS 9×13 pan
- Larger SS baking pan (11×12 or 11×14)
- SS square pan
- SS bread pans or this USA bread pan that many say gives you a higher loaf–these are the perfect size for sandwiches and toast.)
- SS pizza pans
- Glass 9×13 pans
- Glass bread pans
- Glass pie plates (these are so pretty too and inexpensive!!)
- Here's a really nice glass bakeware set
- I love how food turns out on baking stones, but they're very bulky to store.
- We use a clay roaster like this one for our roasted chicken dinners or for beef roasts and they always turn out well!
I've had these stainless steel and glass pans for several years now. They clean up easily and literally show no signs of wear.
Safest pots and pans for cooking:
Before I tell you what pans I use for stovetop, first I'll tell you what I use when I need something bigger than a pan on the stove:
When I'm cooking right on my stovetop though, I'll use either…
- Cast iron (or this is the one we got our son for Christmas, it has a nice hotpad handle)
- This is on my wish list or actually this large one is what I'd really like!
- Stainless steel saucepans (for non-acidic foods that could cause metal to leach into whatever you're making, so no broth or tomato based foods or other acidic meals)
- Or lately I'm loving this safe nonstick frying pan. You have to be careful not to use metal utensils, but besides that it's amazing and cleans up so nicely, just as well as my old dangerous Teflon pans did!
- This is my new favorite stock pot (I use this for broth as I've heard it's better than stainless steel due to the metals that could leach into the food from the acidity of the vinegar that's added to broth) and this one cleans up nicely too–not as easily as the frying pan above, but not bad at all.
Don't forget the slow cooker / crockpot and pressure cooker!
- I still use my crockpot at least weekly.
- I also often use my multi-use pressure cooker for fast meals or even for slow cooking–because you can saute vegetables first or brown your meat, and then add your other ingredients and set it to go a few hours until it's time to eat. Yay for not dirtying a bunch of pans!
This is my next “dream-buy”:
Kent doesn't think we have room on the deck for this from my “dream list”! But everyone says that once you have it, you don't even want to use your gas grill much anymore!!!
I hope all of that is helpful, if you have any questions about the safest pots and pans for cooking and baking, just comment below.
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- Does fat make you fat? Part 2: Specific principles related to fats & dieting
- BEST Beef Liver Recipe: I Ate Liver and Loved it, Oh Yes I Did, and so Did Our Teenager — Find out HOW!