Pots & Pans

Hi C.
try this link
http://yourcookwarehelper.com/which-cookware-is-safe-and-...

I have read that ceramic, glass and cast iron are the better cookwares to use and for storing foods, glass containers over plastic..

good luck

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I have a few cast iron pieces that I am very happy with. Just make sure you read the cleaning/care instructions first - it's a whole lot different than other pans!

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I have All-Clad pans, like the other moms mentioned. There are several different grades of All-Clad - my mom is a chef and has the highest grade of All-Clad (copper core) for her own use and loves them. I use the cheaper grade of All-Clad, which is solid stainless steel - and honestly I can't tell the difference (but then, I'm not a chef!). Any kind you buy, they're very well made and distribute heat really well. I've found since buying them that my sauces turn out much better, as I don't get some parts of the pan heating up more or faster than other parts. Mine are several years old but still look new, and I don't do anything special to maintain them. I believe Stainless Steel is widely regarded as a safe material to use in cookware.

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I got tired of all the non-stick stuff and I found out that when used in high heat, they emit toxic gas. I had no idea! I only kept a couple of non-stick pans (for eggs and pancakes) and always keep it at low to medium heat only. We also invested in All Clad Stainless Steel. If you're used to cooking only in non-stick, it takes a little getting used to but it's been awesome and totally worth it. I've been slowly adding to my collection and now I just need a bigger kitchen and cabinets to store them in! Good luck to you.

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Cooks' Illustrated magazine (they also do the "America's Test Kitchen" TV show) has just rated pot and pan sets. The article is in the current issue, and it's probably on their website, as well. They rate several sets, but they recommend buying pots and pans separately, as sets often have some things you want, and some you don't.

I am an experienced home cook, and I wouldn't give up my cast iron pans for anything. They came down to me from my grandmother and my mother. I have a 5 quart dutch oven, a 12" chicken frying pan, and a 12" frying pan. They are my workhorses. I did buy a stainless steel saute pan (Farberware's "Millenium") that was recommended by Cook's Illustrated, and has been a very good value. I have some sauce pans that my mother handed down to me that I use every day, that are just the Revere Ware that they sell in the hardware store. Put these together with a pasta pot and some Pyrex baking pans, and you're good to go.

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Just to offer another alternative - I use GreenPans (the non-stick frying pans) & so far they've been great! They use Thermaolon non-stick technology that doesn't emit chemicals and are eco-friendly. I got mine at Target & Macy's, but I know they sell them online as well at Amazon.

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I love my AllClad set. They are an investment that should last forever, and they clean up well. They hold heat well, so you can use lower temperatures and they stay hot. Good for stews, for example. I keep one nonstick pan for eggs, because eggs can be a real pain without nonstick!

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