If you buy organic food, then it only makes sense to use cookware that doesn’t leech toxins into your food. Good cookware is an investment and can get expensive, so it might be best to replace one item at a time, starting with the things you use most often. First of all, get rid of any old, scratched nonstick pans and torn Nylon utensils. If you still have Teflon in your kitchen, I urge you to replace it as soon as you can. The fumes released from nonstick Teflon pans can kill birds, so it certainly cannot be good for humans. Nylon utensils are not intended to be used with temperatures over 400F. And keep in mind that an empty pan on high can reach 700F in just 3 minutes.
I mostly cook with stainless steel pots and pans, which are the safest, time-tested options. Once you get the hang of using it, I promise it is easy! I also have 1 cast iron skillet and I use a Greenpan nonstick ceramic pan only for eggs and pancakes. Even though all of the cookware below (except cast iron) is technically dishwasher safe, I hand wash everything to extend its usable life. Here are my cookware essentials.
All-Clad Stainless 12-Inch Covered Fry Pan
I’ve had this frying pan for 4 years and I absolutely love it. Wirecutter also agrees with me, rating this as the best skillet. The key to using stainless steel is to heat the pan thoroughly first. Test to make sure the pan is ready with a few drops of water. If the water forms little beads then the pan is hot enough. Now you can add your oil (make sure to cover the entire bottom with oil to prevent sticking) and then add your food. When you're done cooking, let the pan cool completely before washing it. I like to let it soak with soap and warm water first before washing. Read here for more information about cooking with and caring for stainless steel. As long as you follow the instructions, the cleanup is pretty easy.
Cuisinart also makes great quality steel at a lower price point. From my research, the two brands have similar performance for the average at-home cook but many professional kitchens use All-Clad. The major difference between the two brands is that All-Clad is primarily made in America and Cuisinart products are made in China.
Cuisinart MultiClad Pro 2-Quart Saucepan
I use this saucepan for everything from re-heating soup to hard-boiling eggs to making rice. For the price point, it delivers exceptional value to me! Read an in-depth review here. The 2-quart size is perfect for 1-2 people and I use the All-Clad Stainless Steel 4-Quart Saucepan when cooking for a bigger group or meal prepping.
All-Clad Stainless Steel 6-Quart Pasta Pot
I make a lot of soups and this stockpot can handle almost anything! I love the strainer insert, which is great for straining items like broccoli, corn on the cob, and pasta. I swapped the lid for this Gotham Steel 9.5-Inch Tempered Glass Lid because I like to see what is going on inside the pot.
Lodge 12-Inch Cast Iron Skillet
This Lodge skillet comes pre-seasoned and will only get better with use. Cast iron takes a while to heat up but once it is hot, it retains heat extremely well. Always use a cover for the handle (but don't leave the silicone handle in the oven). This skillet is great for crispy, pan-roasted chicken or perfectly baked cornbread that is crunchy outside and soft inside. And yes, you can even make an Instagram-worthy skillet cookie or pull-apart bread in here too. Do not cook tomatoes, wine or anything acidic in this skillet because it will turn out metallic-tasting due to the iron -- save those recipes for your stainless steel cookware.
The only reason I don’t use this skillet more often is that I can never get the cleaning part right, but I'm still learning! You are not supposed to scrub hard because it can damage the seasoning. In fact, my friend who cooks everything in her cast iron skillet just sprinkles coarse salt on it to help wash everything off. Read here for more details about using cast iron cookware.
GreenPan Paris 10-Inch Ceramic Non-Stick Fry Pan
Greenpan is a Belgian brand that makes nonstick pans with a ceramic coating. This skillet is hard anodized aluminum and coated with Thermolon, which is a ceramic coating made from a sand derivative. According to what I've read, this company is the best rated and most transparent among nonstick alternatives; however, I’m hesitant to use this for all my cooking needs just yet. Nevertheless, this pan is great to have for those times you would have used a regular nonstick pan. Right now, I only use it for making eggs, pancakes, and lightly cooked spinach with a little avocado oil or butter, and I never use it higher than medium heat on the stove. If you opt for another brand of ceramic cookware, make sure that it is not manufactured with lead.
OXO Good Grips Silicone Flexible Turner
This turner is stainless steel and covered in silicone. It is my absolute favorite spatula for cooking since it is flexible and can be used with all of the cookware above. Although it is dishwasher safe, I generally do not put plastic or silicone in my dishwasher and this turner is very easy to wash by hand. I reached out to the company and OXO recommends temperatures no higher than 600F for this tool. To be on the safe side, if I’m searing something on high, I use the OXO Steel Turner or OXO Good Grips 12-Inch Tongs instead.
What are your favorite pots, pans, and kitchen tools?
