What can you cook with instead? Here’s a list of your best options, all of which are available in kitchen stores as well as big box and department stores or online.
For decades I’ve been using cast iron for five reasons: it’s indestructible, it’s inexpensive, it’s easy to clean, it’s versatile and it works. Once cast iron is properly seasoned, you can cook absolutely anything in it, though you wouldn’t really need to use it for dishes that require boiling water.
But it’s great for sauteeing, frying, braising, stewing and cooking something as simple as scrambled eggs.
Plus, it works as well on the stovetop as it does in the oven. In fact, if you’re cooking a dish that needs to be browned on the top, you can easily move your cast iron skillet or casserole from the range to the oven broiler without missing a beat.
Clean it with a simple scrub brush or Brillo-type pad and hot soapy water, then either dry it with a towel or just put it back on the range for a minute and let the heat evaporate whatever water remains. One downside is that cast iron is heavy.
But I personally like the exercise I get using it and find that other than a 10-qt Dutch oven, it’s never too much to handle.
Stainless steel is excellent for boiling potatoes, rice and pasta or for browning and sautéing foods.
Stainless steel can tolerate high heats, reports TwoKitchenJunkies.com in The Ultimate Guide to Healthy Cookware, unlike nonstick pans, which are unsafe when exposed to high heats. And as long as the stainless cookware (or any cookware, for that matter) doesn’t have plastic handles, it can go from the range to the oven.
The downside of stainless is that food can quickly burn if the heat gets too high or the pan gets too dry. Then, the pan can be difficult to scrub clean.
The denser or heavier the pan is, the better it will be at conducting heat and the easier it will be to clean.
Aluminum cooks a lot like stainless steel, but is a bit lighter. Cooking at high heat won’t emit toxic fumes, like Teflon-type pots and pans.
But there is some concern that aluminum can leach into food and potentially have human health problems.
I have aluminum 9×13 baking pans that I used to also bake lasagna in. However, I noticed that the lasagna would sometimes pick up an aluminum taste, because the acidic tomato sauce in the lasagna reacted with the aluminum in a corrosive way.
Aluminum is good for boiling water, sauteeing vegetables and searing meat—though don’t deglaze the pan with an acid-based liquid. That said, you can buy anodized aluminum, which creates a leach-resistant, non-stick surface. The price will be similar to stainless steel.
Stoneware & Ceramics
Stoneware and ceramics can make good casserole dishes.
However, beware of those glazed inside with materials that could contain lead or other toxic chemicals. Contra Costa (CA) Health Services warns against using traditional glazed terra cotta (clay) dishware from Mexico and other Latin American countries, as it is likely contaminated with lead.
Similarly, the Department of the Environment in Australia warns against using highly decorated traditional dishes from some Asian countries and antique pots and pans that are heavily decorated.
Glass is terrific for cookware, though it’s primarily available as a pot, rather than a skillet and as baking pans, pie pans and casserole dishes.
It’s non reactive, affordable and can go from the oven to the table, as long as you set it on a potholder or non-metal trivet until it cools down. One downside is that if you put hot glass on a cool metal surface, like the top of a stove range or a metal trivet, it could shatter into a thousand pieces.
So use glass—but use it carefully and pay attention to extreme temperature shifts.
If you currently use non-stick cookware and want to get rid of it, don’t donate it to someone else. Either send it back to the manufacturer or just throw it away. If you must continue cooking with it, use it on very low heat and only for boiling water or other tasks that have little chance of burning. Do not use metal utensils, like spatulas or stirring spoons, as those could scratch the nonstick coating off and into the food you’re cooking.
11 pounds in 22 days?
Is it REALLY possible to lose 11 lbs. of fat in 22 days? Actually yes… BUT only when you’re a level 4 fat burner. Unfortunately, most people are stuck as level 1 fat burners. So, how do you become a level 4 fat burner to lose up to 11 lbs. in 22 days? Simply eat these foods daily:
Did you know that one of the best times to stretch is right before bed? However…
What stretches should you do? Here’s a 1-minute stretch routine you can do before bed...
Lisa, Yoga Coach
eatlocalgrown / wisemindhealthybody
...easy, 3-minute exercise that completely cured his horrendous snoring! We can both finally sleep!
Today is a good day. Tonight will be even better. Why?
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Did you know that your bodyfat can become "calorie-resistant"?
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To your health!
PS - Studies show that it can also reduce your risk of diabetes by 53.7%, a heart attack by 83.3% and stroke by 51.4%. Here's more of the scientific proof...
I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat. This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
If this “hidden” most powerful primal muscle is healthy, we are healthy.
d) Hip Flexors
Take the quiz above and see if you got the correct answer!
In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
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Over the past year, my friend Dave over at PaleoHacks has been working on a super secret cookbook project with our good friend Peter Servold a Le Cordon Bleu trained Chef and owner of Pete's Paleo...
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Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
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5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.