Jason and I gave up nonstick pans around the time we married. It seemed that the nonstick coating was not entirely non toxic once it began to wear off.
We discovered the beauty of good stainless steel cookware and cast iron and enameled crockery. The thing is, with very little care, these forms of cookware are nonstick and easier to clean than the other. I can use BonAmi or Baking soda or the occasional scrubbing pad with impunity. The cookware we assembled fifteen years ago still looks perfect, and I figure our children can use it when were gone. The cookware it replaced was less than five years old and pretty worn out.
I like that these things will not need replacing. And my question is- Who benefits from selling cookware that will not last a lifetime? Certainly not the user.
I would be very interested in knowing what arsenal your kitchen contains. What types of pots and pans do you have/consider crucial, what would you recommend to someone building a kitchen for the first time. Jason was talking about this before, but I like having something written down.
ReplyDeleteWe have All Clad stainless. One bigger pot, one big sauce pan and one small saucepan. We have a 10" and 12" iron skillet. We having a stainless roasting pan and a Staub casserole that is probably 6 quarts. Each piece was expensive on the face of it, but some we have had for over 15 years and have already cost less than their cheaper counterparts.
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