Choosing Cookware

As soon as I found out that I was pregnant with Tanner, I did a lot of research on everything that I was putting in and on my body. What I found prompted me to clean house, and really change the way I lived. Some of the most important changes that I made were in the kitchen – certainly the kinds of foods and ingredients that I was using, but just as importantly, the tools that I was cooking with.

As mentioned previously, Pamela Salzman has been as much a resource for invaluable information as she has incredible recipes and cooking techniques. Her post on the importance of using the right cookware, not just in maximizing the quality of your meals, but also more importantly in ensuring their safety, is a must-read. I’ve included her picks for the best (and worst) choices for cookware below.

The best choices for cookware:

Stainless Steel– Pamela’s first choice for sauté pans, saucepans, and stockpots. The key is to look for heavy-bottomed pans – this will help distribute heat evenly and prevent scorching. Another tip: although there are many high-priced options out there, she shared that it is not necessary to buy the most expensive – there are lots of great lines out there at a reasonable price. My pick for stainless steel: All-Clad.

Cast Iron– though it can be a bit heavy for some, cast iron is very reasonably priced and can last a lifetime. A tip for cast iron: follow manufacturers’ instructions to season the pan before use in order to create a protective seal. My favorite: Lodge Cast Iron Cookware.

Enameled Cast Iron– some of both Pamela’s and my favorite pieces of cookware – particularly Dutch ovens and saucepans made by Le Creuset – these can, admittedly, be on the pricey side, but are well worth the cost, and can last a lifetime.

Cookware to avoid:

Aluminum – when heated, this metal, which is toxic to our bodies, can enter food and subsequently, our bloodstream. Cooking with acidic foods can expedite this process. Pamela shared that though many of these pans are anodized to seal the Aluminum, even scratching the surface with a metal utensil could put you at risk.

Non-stick – many of these pots and pans (including Teflon) include dangerous chemicals called Perfluorinated Compounds (or PFC’s). Chipping or scratching of their surface can result in toxins being released into your food.

Additionally, and just as importantly, cooking with these types of pans at high heat can release poisonous gases into your kitchen. When I learned that suspected carcinogens from these types of products had been found in breast milk, I threw out all of my non-stick cookware immediately. XXJKE