Among the many questions that find their way to my inbox weekly, is the question of cookware: namely, how do I choose my cookware, and what do I recommend using. For many people who are transitioning to a healthier lifestyle one step at a time, abandoning nonstick, Teflon and aluminum cookware ranks on their list of things to do, but it raises the question, "What do you use instead? And Why?"
In our kitchen, we abandoned nonstick-coated pans and aluminum pots ages ago in favor of stainless steel, cast iron and Enameled Cast Iron. Stainless steel produces a beautiful sear, cast iron is impossible to beat when it comes to frying, but enameled cast iron takes my heart, and I use it for preparing most dishes including roasts, braised vegetables and meats, risottos and pilafs, stews, soups and similar dishes. For baking, you might ask, I use both stoneware and enameled cast iron.
Enameled cast iron are heirloom-quality pieces of cookware, and, as such, they're pricier than inexpensive nonstick and aluminum cookware. For me, this means I've slowly added one piece at a time to my collection of enameled cast iron cookware.
Prices for enameled cast iron vary from mid-range, in the case of Lodge which produces a variety of beautiful cast iron and enameled pieces, to high-end in the case of Le Creuset. But remember, replacing one piece of cookware at a time with a better option like enameled cast iron can really help to make sure your kitchen is beautifully well-equipped for healthy, home cooking.
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