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My Pots and Pans - Part 2
Tuesday, November 26, 2024 11:51 AM
Article from https://www.westonaprice.org/health-topics/food-features/my-pots-and-pans/#gsc.tab=0
Photo by Odiseo Castrejon on unsplash.com
Over the years, I have weeded out from my kitchen any poor-quality and toxic pots and pans, replacing them with high-quality stainless steel or enameled cast-iron cookware. I highly recommend All-Clad’s beautiful, yet dependable line of high-quality pots and pans for stovetop cooking. If you are throwing out your old collection, why not consider one of their starter sets in their basic stainless line? There are many offers, but most come with a combination of lidded saucepans and open frying pans–but do pass up the offers that include nonstick frying pans. If you have a little more to spend, their Cop-R-Chef line features exquisite copper exteriors and the safe, stainless steel interior cooking surface.
I recently bought All-Clad’s butter warmer–a cute pan designed for melting a stick of butter or two for popcorn or a recipe. My next purchase will be one of their stockpots which range in size from 4 to 24 quarts. All-Clad’s smaller Stainless stockpots are constructed of three layers: the whole pot is constructed of aluminum, for even heating, sandwiched between two layers of stainless steel; however, that line’s bigger pots only have the aluminum core on the bottom. Since I want a larger stockpot, I am looking at All-Clad’s better-quality LTD or Master Chef 2 16- or 20-quart stockpots, in which the aluminum core extends up the sides of the pot. Larger stockpots can hold a couple chickens and all the savory vegetables needed to make a beautiful, nutritious and versatile stock.
Another indispensable pot in my home is my enameled 5.5-quart Le Creuset Dutch oven with a lid. This is my choice for slow cooking a roast or stew on the stovetop. I have very fond memories of a friend of mine showing me how to make his favorite recipe–a pork and leek stew–in it just before he passed away. Since this pot is enamel-lined, it’s okay to cook acid-based foods in it, but always to be sure to use a wooden spoon–as metal can scratch the surface.
TO BE CONTINUED.
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