....well if that's true than we must also factor in how we're cooking our best medicines.
Like most newlyweds we were gifted a set of cookware. It was great, all shiny and red; complete with non-stick linings that made things oh so easy. But as time wore on, just a few years to be honest, that inside started to change - flaking and cracking until we started finding bits of it in our food.
A big red flag went up for this new mommy and I began the hunt for new cookware. This is now one area where I find it is justifiable to relegate a nice chunk of change - particularly if you go at the purchase with longevity in mind. So with my own permission to invest in a new set of cookware, trying to find new items that were trustworthy, budget friendly and guaranteed to last.
Now first I need to give a big shout of thanks to Frugally Sustainable's Facebook page, where they will post a question for their readers to respond to with their own experiences and knowledge. It was the overwhelming response I got on this page, over 50 comments in less than an hour, that really sealed the deal for me.
However, I wanted to share a little of the basic information I found while starting to research the topic. If you've been using, as I have in the past, the affordable cookware made of aluminum or covered with Teflon I encourage you to look around at the new studies about the potential hazards of aluminum and teflon, and possible consider that it might not just be what you're cooking, but what you're cooking in that could affect your health.
For those of you new to the topic, here's a few of the basics of cookware-ology that I've learned
- Stainless Steel
- Pros - Durable, easy to clean. Non-reactive with acidic foods.
- Cons - Does not distribute heat well with out aluminum or copper "clad" layers
- Pros - Best for heat distribution
- Cons - Expensive
- Cast Iron
- Pros - Long lasting, naturally non-stick if seasoned correctly. Enameled Cast Iron, though expensive, solves many of the traditional problems with cast iron cookware.
- Cons - Heavy, hand washing, needs seasoning to keep from rusting. Can react with high acidic foods.
- Anodized Aluminum
- Pros - Light weight and low stick
- Cons - Possibility of leaching aluminum into your diet. Can react with acidic foods.
Thanks to the information I collected and all the suggestions I've come up with a game plan for our cookware.
- Continue using our vintage Pyrex and other glass dishes whenever possible.
- Ask relatives to go in on a good set of stainless steel pots and pans for my birthday (in a few weeks) and chuck all of our old non-stick immediately.
- Slowly acquire cast iron and enameled cast iron pieces (Le Creuset, be still my heart)- looking out for deals, sales and perhaps adding items to the Christmas list for the next couple of years.
How about you? Any type of pots and pans that you swear by?