Cookware Recommendations
Information contained in the following paragraphs is intended for anyone engaged in cooking food for themselves or others they care for. Please follow the food preparation guidelines for heating any of the Eat Like the Pros® home delivered meals.
At Eat Like The Pros® we feel that selecting the proper cookware is very crucial. Small particles from any cookware you use may be flaked off into your food and therefore ingested into your body. While the amounts from each use may be insignificant there is the possibility of build-up over time. We take great care in selecting the equipment we use to cook with. We only suggest and hope that you do the same.
Our research and experience has lead us to conclude that
CAST IRON, STAINLESS STEEL, and good quality ENAMELED STONEWARE is the best cooking equipment to use. Good quality cast iron and stainless steel pans will last a life time (look for bolted handles on stainless steel equipment). They will be more expensive but odds are you won’t need to replace them unless they’re lost or stolen. We also recommend that you purchase portable
GLASSWARE to reheat foods as doing so with plastic may allow chemicals to leach into one’s food.
Cast Iron
Iron Skillet |
Iron Griddle |
Iron Grill |
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General Information
- Iron is essential for human life and is a healthy food additive according to the U.S. Food and Drug Administration.
- Iron deficiency is also the most common nutrient deficiency in the United States today.
- Will last a long time
Culinary Uses
Flat Iron Griddles:
- Perfect for making pancakes, French toast, and eggs (particularly folded omelets).
- They are also well suited to searing all meats and can be placed directly in the oven to finish cooking.
Iron Grills:
- Can be used to give proteins excellent grill marks and are a convenient albeit not perfect substitute to grilling outside during harsh weather conditions.
Rounded Iron Skillets:
- Good for caramelizing vegetables making them perfect for cooking stir-fries, vegetable sautés, and more.
Proper Iron Care
Keep Seasoned
- Seasoning your iron cookware will prevent food from sticking (creates a “non-stick” coat) and protects it from rusting as well. The oil or fat used in the seasoning process permeates the cast iron developing a seasoning over time.
- Method 1:
- Clean skillet thoroughly, Heat your oven to 250°F – 300°F.
- Coat the pan with lard (substitute coconut or olive oil).
- Place the pan in the oven for 20 minutes then pour out any excess grease.
- Place the pan back in the oven and bake for about 2 hours.
- Method 2:
- Clean skillet thoroughly, layer the inside of the pan with lard (substitute coconut or olive oil).
- Heat the skillet over low heat for 25 – 30 minutes.
- Remove from heat, discard oil or fat, wipe clean and refresh with new oil
- Seasoning Maintenance:
- Pans will need to be seasoned regularly to maintain the proper finish.
- Place pans over low heat after each washing to help dry, once dry wipe with fresh oil.
Washing
- Wash your iron cookware using hot water only and dry immediately, wipe with fresh oil.
- Do not use soap; this will remove the protective seasoning.
- Try to refrain from hard scrubbing/brushing as this too will remove the seasoning.
- If required be sure to brush lightly using a plastic scrub.
Enameled Stoneware
General Information
- Stoneware is a category of clay; a type of
ceramic
distinguished primarily by its high firing temperature of about 1200°C to 1315 °C.
- It is dense, nearly impermeable and resistant to scratching.
- Do not confuse this with
EARTHENWARE, which is fired at lower temperatures and is not impervious to liquids.
- Do not confuse stoneware used for cooking with the type used for display such as “CHINA” as some dishes have been found to contain LEAD in their glazes. Check with manufacturer before purchasing.
Culinary Uses
- Enameled stoneware is well suited for casseroles and one-pot meals such as lasagna, scalloped potatoes, or warm dips.
- It can be used for baking desserts or roasting meats & vegetables.
- It is also good for storing and marinating as it will not absorb odors or flavors and it resists moisture absorption.
- It performs beautifully in the microwave as well.
Proper Care
- This equipment can be washed in a normal fashion using soapy hot water then rinsing and drying thoroughly.
- It is typically DISHWASHER SAFE (check with manufacturer).
Stainless Steel
Stainless Steel Skillet |
Stock - Pot |
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General Information
- Although it is a relatively poor conductor of heat stainless steel is widely used because it is inexpensive, low maintenance, and resistant to corrosion and staining.
- It does not react with foods.
Culinary Uses
- Stainless steel is used universally to produce a variety of pots and pans.
- It is good for making sauces, stews, and sautés among others.
- It can be used to sear meats, however, it is not as effective as the cast iron griddle.
- Last a long time
Proper Care
- This equipment can be washed in a normal fashion using soapy hot water then rinsing and drying thoroughly.
- It is DISHWASHER SAFE, however, this is not recommended especially with higher end products.
Equipment to Avoid
Aluminum
We recommend that you choose cast iron or stainless steel pans over aluminum. Questions have been raised over the safety of aluminum and while nothing definitive has yet surfaced, why take a chance. Aluminum tends to be cheaper than iron or stainless steel but it does not last nearly as long. Culinarily speaking aluminum is always a second hand choice for chefs. It tends to warp quickly and will react with acidic or salty foods such as tomato sauce and sauerkraut. Most chefs would never cook tomato sauce in an aluminum pot, it’s strictly taboo.
General Information
- Warps quickly.
- Reacts with acidic foods.
- Anodized aluminum: is aluminum that has had its surface hardened by an electro-chemical process. This hardening makes it resistant to food reactions and the pitting that degrades normal aluminum. We believe more research is needed to validate its safety.
Culinary Uses
- Good heat conductor.
- BAKING SHEETS: Work well for cookies and such. We recommend you layer “PARCHMENT PAPER” over aluminum sheet pans to avoid any particle transfer to your food.
Teflon
We do NOT recommend the use of Teflon or other non-stick pans. Teflon is a fluoride product that produces a toxic gas when heated to over 500°F. News articles and broadcasts such as ABC’s 20/20 have highlighted the perils of inhaling the toxic fumes, which can be lethal to small birds. Teflon like all other kitchen equipment can also be scraped or scratched off into your food. The EPA has said that while Teflon particles may chip off into food they pass unchanged through your body and pose no health hazard. We cannot say for a fact that ingesting some of these particles is bad for you however 30 years ago we could not prove that smoking was bad for you either.
Food Storage & Reheating Containers
- Ideally all foods should be reheated in the oven using oven safe glassware or stainless steel pans.
- Plastic containers may leach chemicals into your food when used for cooking and/or reheating.
Recommendations
We presently recommend using the PYREX brand glassware. Their containers are well suited for travel and fit nicely into the portable cases they currently sell. IKEA also offers similar glassware.
