Recommend your non-toxic cookware

[Anonymous]

I'm in the market to replace my cruddy old non-stick frying pans and pots, and want to replace it with something both safe (non-toxic, no bad chemicals) but also good for cooking. Do you like your cookware? Thanks

[Anonymous]

I use cast iron pans for frying. Expensive, but they cook great & iron leaches in the food instead of chemicals. I got them 15 years ago so I don't remember the brand.

[Anonymous]

I love my calphalon stainless steel cookware as well as our allclad stainless cookware. We also have a some pieces of le creuset cookware (all received as wedding gifts) which we use as much as possible. We do keep a non-stick fry pan or two on hand for certain dishes (scrambled eggs), but otherwise, we love all of our cookware. The le creuset is the easiest to clean - the stainless can get very messy.

[Anonymous]

Enameled cast iron (Le Crueset, etc) is expensive but regular cast iron is dirt cheap - <$20 for a skillet. I love mine though it's a bit of work to maintain. Lodge Logic comes preseasoned which is nice. If you're looking for basic decent stainless I highly recommend the cuisinart chef's classic line - you can get great prices on it at amazon.

[Anonymous]

We use a mixture of Lodge cast iron (preseasoned, but you still need to season it every once in a while--very easy to do, btw); Staub enamelware (similar to LeCreuset, made in France); and All Clad. We plan to use these forever.

[Anonymous]

All cast iron here, too, even for egg dishes. We got ours at a garage sale years ago. They will last forever, are nice looking, and completely non-toxic. Read up on how to take care of them. Once you get the hang of it, it's really easy.

[Anonymous]

What about enamel non stick? Any of you have any experience with those? Not the OP.

[Anonymous]

Are there any potential issues with enameled cookware from Le Creuset? Is the enamel part OK?