Expand Your Cookware Repertoire
Continued from our Retreat & Renew Daily Tip.
By Melissa Williams
Nonstick and stainless, right? Thankfully there are a slew of options available for cooking, from the totally natural bamboo to the man-made, yet non-toxic new nonstick. Why make a switch? According to recent reports, Teflon pans when heated might release potential carcinogens. Not exactly what you’re looking to add to your food. Here are a few of our favorite cooking options:
We like the new Xtrema by Ceramcor, a ceramic frying pan that doesn’t produce PFOA gas. It won’t flake into your food or leach any heavy metals, either. Plus the surface is a breeze to clean!
Lodge pre-seasoned cast-iron pans are not for the faint of heart, but with their new glass lids, make a wonderful addition to your cooking cabinet.
Skip the oil altogether and steam your food in a stovetop steamer. Steam baskets work well, but if you really want to take it a step further, try a bamboo steamer, which also allows you to lay the food flat (like fish fillets). Bamboo steamers come in several tiers, enabling you to cook fish, veggies, etc. all at once. (Available at most cooking stores).
Bring Morocco home with a clay tagine pot. Tagines can go safely from the stovetop to the oven (up to 400˚F) and enable you to cook everything from fish to lamb to veggie dishes. Delish!
