(Closed) Safe/healthy cookware, please help!

posted 6 years ago in Cooking
Post # 3
18643 posts
Honey Beekeeper
  • Wedding: June 2009

I think some of the scares over non-stick might be overhyped.  But I’ve heard good things about stainless steel.  I’m looking into buying that for myself since nonstick isn’t nonstick for me.

Post # 4
949 posts
Busy bee
  • Wedding: August 2012

I agree with MissAsB about both nonstick not being that bad, and stainless being a good option. If you want a fairly nonstick option without the coating, cast iron is wonderful. It’s incredibly durable, can go stovetop or oven, is pretty nonstick as long as you keep it well seasoned (and can deal with the fact that you’re not supposed to wash it with soap, just hot water) and instead of chemicals you get a very very slight iron supplement.

Post # 5
111 posts
Blushing bee
  • Wedding: May 2013

I second the cast iron! It’s supposed to last forever and conducts heat better than other cookware. I love that you can take it from stovetop to oven. There are cast iron muffin trays too.

Post # 6
2335 posts
Buzzing bee
  • Wedding: November 2012

I’ve phased out all of the nonstick cookwear from my kitchen.  I now use a mix of cast iron, ceramic (aka greenpans), and copper-core stainless steel (copper b/c of better heat distribution).  My stainless steel pans are Emeril, which is the chef’s personal line of All Clad; I’ve found that its the SAME as the copper-core All Clad, but at a fraction of the cost.

Post # 7
5662 posts
Bee Keeper
  • Wedding: August 2012

I’d go with stainless with some of those newer ceramic non sticks that the omelets apparently “slide” right off of if you need some non sticks.

Post # 8
7293 posts
Busy Beekeeper
  • Wedding: October 2011

I recommend Le Creuset!

Post # 9
2589 posts
Sugar bee
  • Wedding: September 2012

cast iron and ceramic all the way.

Post # 10
1116 posts
Bumble bee
  • Wedding: August 2008

A good cast iron skillet will make your life awesome 🙂  Extra iron in your diet, plus minimal cleaning – win, win!

I use a stone to bake in my toaster oven and regular oven.  And use metal sheets with parchment for messy things.

We also used pyrex glass pots growing up and they worked fantastically.  I can’t think of a reason why they would be unsafe, but I honestly don’t know if they sell them anymore!

Post # 11
3182 posts
Sugar bee
  • Wedding: May 2012

I got a cast iron grill for the wedding and used it for the first time tonight.  The food came out pretty well!  Stick not entirely sure about this cleaning process though.  

Post # 12
5405 posts
Bee Keeper

Stainless steal and ceramic are safe choices!

Post # 13
4583 posts
Honey bee
  • Wedding: October 2011

I use the Green Earth pans by Ozeri and I really like them. 

Post # 15
11234 posts
Sugar Beekeeper
  • Wedding: August 2013

Man, I really want a set of the ceramic pans, but they only make the one size of the frying pan. Boo.

ETA: I take that back, apparently there are tons of sets out there. Derp.

Post # 16
5428 posts
Bee Keeper

@Glow girl:  What does ‘keep it seasoned ‘ mean?

This means oil it everytime you finish using it. Use veg oil and spread a thin layer of oil on the whole pan including the handle using a paper towel. This prevents rust!

Washing –  make sure to use only water and if needed a scrubbie (not SOS pads) and do NOT use dish soap!

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