As I’ve mentioned before in my post about kitchen must-haves, I like to use certain types of pans over others. In my mostly-from-scratch kitchen, different pans have different uses, and today’s post will dive deeper into why I prefer 3 types of pans for cooking and baking.
Before we go much further, I would like to add that you do not have to hold to the same standard I do. If you have decided for your own family that you love using non-stick pans, that is great! While I will gladly give information about Teflon and its risks, I’ll be even more glad to tell you that you need to make the best decision for your own family, and not base that from my family. If you’re feeding your family well, on stainless steel or on non-stick pans, you’re feeding your family well.
With that being said, I personally choose to avoid cooking with non-stick cookware wherever I can. I do have some non-stick things that were gifted to me, and I will continue to use them until they are no longer usable or I find a steal on an upgrade. This has been, and will continue to be a slow process for us.
I have three main types of cookware that I love, not only for their safety standards, but also because They tend to be the longest-lasting cookware on the market. And if I’m buying pans anyway, I might as well invest in the longevity of those better options.
1. Cast Iron
Cast Iron is well-known for their durability , but what many do not know is that they can be just as ‘non-stick’ as any other pan! With consistent seasoning, and a good amount of cooking fat, you can use cast iron pans for stovetop recipes and baking as well.
The only thing you cannot use traditional cast iron for is tomato-based/acidic foods. the acid will strip the pan of its seasoning, and you will need to reseason more frequently. For these types of recipes, I do have a ceramic-enameled Dutch oven, and I love it just as much as my traditional cast iron pans.
The Lodge brand cast iron pans are made in the USA, are wonderful quality, and also come in loaf pans, muffin pans, and many other options.
2. Stainless Steel
Stainless steel, much like cast iron, has been used for years as a kitchen staple. While they are higher in price than many cookware options, they are definitely higher in quality. Another similarity to cast iron is that stainless steel can also be made non-stick. If you take a little time to preheat your pan and add a little fat, stainless steel can be easier to cook with and easier to clean. Stainless steel pans are extremely durable and you can even find loaf and sheet pans.
A great place to find stainless steel pans is a thrift store. My local thrift stores often have individual pans for 5-10 dollars depending on the size. Doing this, you may not always have a perfect matching set, but you can save lots of money buying second-hand.
3. Glass
Glass cookware like baking dishes are made popular by brands like Pyrex and Anchor, and for good reason. Glass cookware and storage vessels like mason jars are handy in the kitchen because they are non-toxic, durable, and and minimize chances of cross-contamination. As I mentioned in My Current Kitchen Must-Haves, I use a glass cutting board for all meats because glass does not harbor bacteria. It is not porous, so maintenance is extremely simple.
As stated before, I am in no way trying to say that you need to throw away all of your pans and run out to purchase brand new investment items. I don’t even mean to say you should do it at all. If you love your kitchen items, continue to love them. Feed your family well, and prioritize based on your own family’s needs.
If you’re interested in the other items I love in my kitchen, head over to my kitchen must-haves post and shop my favorite items through my Amazon Associate links.
Until Next Time,
Rebekah
