Jennifer sent me a question about clean cookware, to replace her non-stick saucepans. Without claiming to be an expert, nor even a super knowledgeable enthusiast, I responded to her question with these suggestions.
- Anodized aluminum cookware has many of the features of non stick models, with a very nice, scratch resistant surface. We have an old Anolon set, and anodized aluminum cookware is available quite readily through several manufacturers.
- Some of my favorite pans are cast iron, handed down from my great aunt and my dad. Lodge sells cast iron pots and pans, pre-seasoned for ease of use. I use these pans for everything from sauteing pork chops to making upside down cakes.
- Copper pans are great, but can be expensive. I have one that I use for baking pasta dishes, and it is so nice, it can go straight from oven to table.
- One of my most used pots is a 5.5 quart Le Creuset enameled cast iron casserole. Soups, stews, braises, even boiling water. Very convenient and stylish. Plus, these pans last forever and make great items to hand down to the next generation of cooks.
For day-to-day kitchen gadgets, I try to avoid plastic, but frankly, I find it everywhere. For large cooking utensils, I look for 18/10 stainless steel, but I am also a huge fan of Oxo Good Grips tools, which usually have a grippy, plastic handle. For cutting boards, I prefer synthetic, as I like to be able to stick them in the dishwasher for sanitizing. For storage, I recently moved to a glass storage solution from Snapware, but again, the lids are mostly plastic.
Do you have any green/clean kitchen tool recommendations? Any products you have tried with good success? Anything to avoid?
And now, onto my food photo diary for the day. In reverse order, just for fun:
Made with leftover Rancho Gordo Rio Zapate beans from Taco Night on Wednesday. I used lard from Prather Ranch Meats, which I find up at the Ferry Building in San Francisco. I had more fun using it for refried beans than for pie crusts.
Lunch was out with Celia after marathon volunteer session at school (library and Hot Lunch). Lulu’s chopped salad with a side of crispy chips. Yes, we are heavy on the south of the boarder-inspired cuisine this week. All that fiber must be good for us.
Any ideas what breakfast might have been? That’s right! Yogurt with fruit, flax meal and crunchy cereal. I like routine.
Maybe I can fit bacon in this weekend. Here’s hoping.