I’ve updated my cookware recommendations and no longer use an All Clad Fry Pan. Many people still ask me about what cookware I prefer, despite covering this topic extensively in my cookbooks. It’s an excellent question, so I decided to share a video showcasing my favorite clean cookware.
The pots and pans we use are just as important as the food we cook, which is why it’s crucial to choose cookware that’s free from harmful chemicals. Two essential pieces you need are a quality fry pan and a versatile dish like a dutch oven. These can transition from stovetop for searing and sautéing to the oven for roasting and baking. While there are many opinions on what’s essential in a kitchen, from my experience as someone who cooks frequently, you don’t need a vast array of pots and pans. Besides these essentials, I use three different-sized Le Creuset stainless steel pots for everything else.
**Clean Cookware: Fry Pan**
Over the years, I’ve accumulated three fry pans, although having one reliable, PFOA-free pan is enough. PFOAs are known carcinogens, found in many products, including Scotchgard and Goretex, and contaminate our environment and water. They’re considered “forever chemicals” because they don’t break down easily and can accumulate in our bodies.
I use a Cast Iron Pan, as shown in the photo above. Use code “JOY” for a 10% discount! Cast iron can boost iron levels, but it’s crucial to season and care for these pans properly—avoid soap to prevent reactivity and breakdown. While they aren’t ideal for prolonged cooking of acidic foods like tomato sauce, they’re perfect for dishes like fish, pancakes, and burgers. For tomato sauces, I prefer using my coated cast iron from Staub and Le Creuset.
I also have three non-stick fry pans from Green Pan, available on Amazon and at Williams Sonoma. Williams Sonoma offers better quality ones. Though “non-stick” doesn’t mean “chemical-free,” you can avoid non-stick chemicals altogether by sticking to a cast iron pan.
A good fry pan is versatile, perfect for scrambling eggs, searing salmon, or cooking a veggie burger. I love using my cast iron for chickpea pancakes because it provides consistent, even heat.
**Clean Cookware: Dutch Oven**
I use my dutch oven several times weekly. It’s essentially a hefty pot with thick walls and a tight lid, ideal for trapping heat and flavor. In the oven, it’s perfect for roasting soft veggies or cooking whole chickens—you can use it even for baking sourdough bread!
These high-quality pots last long, as evidenced by the longevity of my hand-me-down Le Creuset pots. Staub is another great, high-quality brand that’s also beautiful. While bakeware is important too, I have another post coming up on that, so stay tuned!
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**On Cutting Boards and Cooking Utensils**
I prefer wooden cutting boards, which research shows are more sanitary than plastic. I plan on making a video on this topic as well. For cooking utensils, my go-to options are silicon and wood.
**Bakeware and Waffle Maker Recommendations**
Stay tuned for my upcoming video on clean bakeware, including recommendations for baking sheets and muffin tins. Although I don’t currently have a specific waffle maker recommendation, I’m leaning towards a cast-iron one. Until then, Nordicware 15040 Cast Aluminum Stovetop Belgium Waffler is a decent choice, provided it’s coated to ensure it won’t leach harmful chemicals.
**Induction Range Cookware**
For induction cooktops, I highly recommend Le Creuset pots as they work well with this technology.
**PFOA, PFAS, and Safety Concerns**
Perfluoroalkyl and polyfluoroalkyl substances (PFAS) include PFOA, a known toxic chemical. Many manufacturers label their cookware as PFOA-free, but always inquire about other potential chemicals. It can be a complex issue due to proprietary information in regards to what exactly is used.
Thanks for all the feedback! Whether you’re choosing fry pans or investigating coating materials, being informed is key to adding safe cookware to your kitchen.
