What cookware do you use?

 


 

 

Pots and pans made from aluminum, stainless steel and Teflon-coated non-stick have nearly replaced the Cast iron pans of old, but they are no match for them in safety and durability.
I mostly use cast iron cookware and here are some very good reasons to start using them. Cast iron pans can be safer than many modern pieces of cookware. They have been around for more than 2,000 years. Cast iron pans are tough and heavy. Despite their tendency to rust if left unused, they can be used for over a hundred years or more if seasoned and maintained well. Cast iron cookware needs to be seasoned before use. Seasoning with oil forms a really good non-stick surface. You can cook on high heat. Cast iron pans keep food from burning. Food cooks evenly in cast iron. Cast iron pans are relatively easy to maintain. They are inexpensive and value for money.


I also use a pressure cooker or an instant pot. A pressure cooker works on a simple principle: Steam pressure. A sealed pot, with a lot of steam inside, builds up high pressure, which helps food cook faster. Foods also retain most of their nutrients and are tastier. Saves energy. Saves time in preparing meals.




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