Eliminating nonstick from the kitchen


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Eliminating nonstick from the kitchen

warneral | | Nov 30, 2007 05:31 PM

Hello all! I have decided to start eliminating nonstick from my kitchen - mainly because I'm paranoid and finally did a google search about the health risks from teflon LOL.

Please help me decide how to fill in the blanks. My kitchen is almost 100% nonstick and I won't be able to do this all at once so I'd like to get a few pieces that will replace the most of my nonstick that I can.

First off, for Christmas, I am getting a nice group of le Creuset cast iron enamel! Here they are:
3.5qt buffet casserole
7.25 qt round dutch oven
3.5qt round dutch oven
2.25 qt buffet casserole

I'm thinking that I will cook rice in the 3.5 oven, I would do most of my frying pan type work in the 2.25 qt buffet casserole, and then curries, spaghetti sauces and soups in my 7.25 dutch oven and then larger noodle fries in the 3.5qt buffet casserole.

What would be a good pan to make scrambled eggs and omelets in (that is not teflon coated)? A cast iron pan? Or a SS pan of some sort?

What else am I missing? Oh I definitely also want to get a SS pot with a pasta strainer and steamer basket.

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