When it comes to cookware, I am not fancy. I don't feel any need to impress anyone with my cooking tools and to be honest my pots and pans have been functional for the past 6 years, and I never gave them a second thought. That is until I was boiling my usual pot of water to brew tea and I looked in the water saw white stuff floating. My first thought was, oh I must have not washed it well. I dumped the water, re-washed the pot and boiled another batch. This time an even larger white film covered the water and after the water was dumped I could see stuff coming off the pot.
I was shocked, discusted, and immediately threw out my pots. Who knows what type of chemicals and heavy metals have been slophing into our food through these cheap, "non-stick" cookware. Now I have no idea how dangerous or safe this material is to consume, but I know that I don't want to consume it. And I sure don't want to be feeding it to my children even if simply for the fear of the unknown.
I acted immediately and trashed my pots and called my expert resource, Anna. I asked what type of cookware does a chef/dietitian like yourself use? The endless options are overwhelming and confusing, and some are very expensive. I don't have time or money for trial and error with cookware. She very quickly and confidently recommended cast iron for a skillet and stainless steel for the pots. The cast iron seeps some iron into the food which I could use more of. I love knowing it is good for my body. The stainless steel does not rust and is not altered by acids in the food. Both good choices.
Now, I have a cast iron skillet, but I don't use it all that regularly. Reason being, I never seem to season it properly and everything sticks. I was taught by the chef how to properly season my skillet, and we will see how this new cookware goes!! Do you need to change your cookware to be confident you are optimizing your health?
Nutrition from the dietitian
Blog of Abrea Nutrition.