Pregnancy and breastfeeding motivated me to find safer, and often greener methods for cooking and storing food. But the recycler in me had a very hard time tossing the high quality Circulon skillet we’d received for our wedding. We’re still using it, but I’m finally ready to invest some money in a healthier option. And I’d love to hear your input!
Stainless Steel Skillets seem entirely safe, but I’m so used to having a non-stick surface that the transition may be tricky. I also worry that I’d be using lots more oil in my cooking just to avoid burning food while sautéing.
I’m intrigued by Bialetti Aeternum Skillets that use a nano-ceramic nonstick coating. They are made of aluminum with a silicone exterior and are free of PFOA, PTFE and cadmium. Still, one one pan costs about $40.00 and they can’t be used in the oven.
At this point, my top choice is a cast iron skillet. The one above made by Lodge Logic is pre-seasoned and I know my mom’s trusty cast iron skillet still works like a non stick surface after a decade of use. Plus I’d love to get small doses of extra iron in my food while I cook. Cast iron works in the stovetop and the oven at all heats and costs just $22.95 for a 12 inch skillet. Am I missing something, or is cast iron the obvious choice?
While I’m greening my kitchen, I may also toss all my old tupperware that could have BPA in it to find a safer and more uniform system. Stay tuned for my review of food storage options!