Non-toxic cookware is a huge issue and my position is to do what works best for our family to minimize exposure to toxins without losing my ability to cook at home in an efficient manner.
Based on my research and using cookware over time, these are the products I own and a few alternatives that I would purchase if I had the space (and budget)!
The heaviest and most durable is 18/10 stainless steel. This means it has 10% nickel and 18% chromium and will last longer. Chromium will protect the stainless steel from rust and stains and with more chrome, your pots will look very shiny. The larger the numbers, the more the cookware is corrosion resistant.
Cast iron is one of the safest cookwares available. If you suffer from iron deficiencies, this is a great way to get some added iron into your food. You will need to season it before & after each use. To season, just apply a light coating of a high smoke point oil such as avocado oil to the surface of the skillet when it is clean and ideally a little warm. Each time you use your cast iron cookware, make sure to season it after cleaning to maintain an optimal cooking surface.
Non-toxic non-stick has been a huge issue and one I get asked about often. There is a LOT of contradictory information out there, but the consistent message I have seen is that PFOA (Perfluorooctanoic acid) has been studied more in recent years to evaluate the possibility of PFOA causing cancer and found it can increase the risk of certain tumors. The problem is that until 2013, PFOA is a chemical that was used to make PTFE (Polytetrafluoroethylene), also known as Teflon. While there are a few companies that offer nonstick cookware that is free of PFOA and PTFE, I have tried them and found that they lost their "nonstick" pretty easily (likely my fault for either overheating it or not washing it properly), but they do require a lot more care and attention. This is why I ultimately decided to buy the ScanPan CS+ (or CTX) series because while they are PFOA free, they likely contain PTFE and as long as I do not overheat the cookware or use a nonstick spray, they have remained in great condition and require very little oil for cooking.
These are the ScanPan 8" and 10.25" skillets I treated myself to this year for Dhan Teras (Diwali). The pans are made of Stratanium (made in Denmark) and the salesperson told me you can essentially use any utensils with it without scratching, but I still use silicone. The main thing to be careful of is the type of cooking oil. If you use a low smoke point oil and it burns, it can ruin the pan.
I love this large ScanPan 12.75" skillet because I can fit an entire one-pan meal and then move a portion to one of my smaller skillets (for the kids) before I add more spice (for us). Remember to avoid cooking sprays, metal utensils, and high heat cooking when cooking with nonstick.
I have been using the Futura Dosa Tawa for dosa, pancakes, lavash wraps, heating tortillas and I love it. It has basically replaced all of my other flat pans. I cannot stress the importance of waiting for any nonstick pans to cool down completely before washing them by hand.
I use these almost daily and they definitley have made it easier to make healthier, homemade meals on weekdays, especially.
I use a steamer pot DAILY, multiple times. I use it to steam food and reheat food. When reheating meat, I like to add a little bone broth to keep meat from drying out when steaming. It helps to have a large rimmed bowl, so the steam can get easily to the food. Also, a good pair of tongs to lift hot bowls out of the steamer pot (recommended here as well).
For me, it is important to keep a LOT of various spatulas in many sizes, so there are always backup options when one is in use, dirty, in the dishwasher, or otherwise missing.
It is important to keep a LOT of various spatulas in many sizes, so there are always backup options when one is in use, dirty, in the dishwasher, or otherwise missing.
I've had these Victorinox knives for over eight years and they are so good (and sharp, so watch out!). These are great for those veggies that can't quite be chopped with the chef's knife (tomoaoes, small berries, etc.), I recommend designating a specific color for bread and using that one to cut bagels, muffins, bread with that knife, so it doesn't dull.
I used to bake A LOT. Now I try to limit my baking to the holidays and special occasions. While I have many baking pans, these are the ones I use the most often.
I use this Trudeau Maison Silicone Mini Muffin Pan for EVERYTHING! From sweet treats to savory handvo muffins, this pan allows for the cutest of treats! I use a coconut oil spray or avocado oil spray and what I love the most is that you can push the baked goods up and out without having to wrestle them out.
I always line these Airbake Cookie Sheets with unbleached parchment paper, so it doesn't really matter that they are nonstick, but either way, I like how sturdy they are - some metal bends and causes food to "pop" off when you take it out of the oven, so these are nice and sturdy and have never done that. I also like the raised edge to allow for turning.
I use this cooling rack for roasting as well. I can skewer chicken and veggie kebabs and put them in the oven on these, with a pan underneath and it comes great!
I received the Almond Cow last year and have been making homemade nut milks ever since. The only times I have purchased nut milk is if we are returning from traveling and I am in a pinch.
I have the 6qt instant pot and have been eyeing the smaller 3qt for some time, but have no space for it and I can make do with using stackable trays.
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