Pots and Pans
Small, medium, and large: I have a 1 qt, a 2 qt,
and a big 8 qt pot that I pretty much only use to
make popcorn. The sizes you need depend on how
many people you’re cooking for, and if you like
to have leftovers for the next day.
Be sure to buy sturdy cookware that won’t warp or
dent; pay special attention to the handles, are
they securely fastened with rivets or sturdy
screws? I tend to avoid metal handles because
they heat up so fast, and I can’t seem to
remember to use a pot holder!
What to Buy
Stainless steel is a good option, since it
doesn’t pit, corrode, or react with acidic or
alkaline ingredients. Stainless steel doesn’t
conduct heat very well, though, so find pots with
a copper disk on the bottom to solve this issue.
My favorite material for pots pans, skillets,
etc, is cast iron. Find out why on the next page.
What Not To Buy
Aluminum
You may have heard that a study in Canada
revealed patients with Alzheimers have high
levels of aluminum in their brain tissue. This
has me convinced that I don’t want any aluminum
implements in my kitchen, including foil! The
thing to keep in mind is, there are other sources
of aluminum in your home that put much higher
levels of aluminum into your body than your pots
and pans. Buffered aspirin tablets, many
antacids, and most deodorants contain aluminum
salts. Eliminate these from your home and replace
them with natural, aluminum free products before
you move on to your kitchen gear. Just make a
gradual shift away from aluminum, as quickly as
your budget allows, and don’t panic!
Non-stick Coatings
These pans are very popular, but have recently
come under fire. Apparently, when these pans are
heated to 500 F or above, the coating begins to
break down and toxic particles and gases, some of
them carcinogenic, are released. At even higher
temperatures, 660 F and above, the toxic release
is even worse. While 500 F sounds like an
incredibly hot temperature, easily avoided, check
out this test run by the people at Good
Housekeeping to see how fast it really happens,
you won’t believe it!
http://www.goodhousekeeping.com/product-testing/reviews-tests/kitchen-cooking/nonstick-cookware-safety-facts-2
I’ve absentmindedly let my pans overheat and
smoke on way more than one occasion, which is why
I don’t own any non-stick pans, and wouldn’t
recommend them to anyone else, either.
Green on a Shoestring:
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