Cookware

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Cast iron is my top choice for cookware. Safe, non-toxic, long-lasting and eco-friendly. It's nostalgic and has stood the test of time for good reason. It's great for cooking everything except tomatoes as the acidity of tomatoes can react with the iron and cause a funny taste. Lodge has been making cast iron cookware since 1896 and it is all American-made. Their 10.25 inch skillet is a versatile size and comes pre-seasoned with vegetable oil. It can be used everywhere from the oven to the stovetop and even on a campfire. This 7-quart Dutch oven pot is pre-seasoned with vegetable oil and is a good size for cooking large batches. This sturdy muffin pan has such a nostalgic look it would make a great gift, as would any cast iron cookware. Amazon has a number of other cast iron options including this 15-inch pan and this three-piece pre-seasoned skillet set. 

Stainless steel is  a great material for pots and pans. It's safe, non-toxic, durable and affordable. My favorite brand is Cuisinart. Its pots and pans are strong, well-built and attractive.  Their riveted handles are ergonomic in design and have holes for hanging, a must-have feature for any pot I buy because I hang them with S hooks on steel pegboards. Some tops are solid stainless and some come with tempered glass tops rimmed with stainless steel. I have three of this saucepan and find it to be the perfect size for cooking vegetables, rice and sauces. This functional 13-piece set is an excellent choice is you're setting up a new kitchen or looking for a practical gift. 

For baking, glass or cast iron is best. As I mention under cast iron, Lodge has great cast iron baking dishes. For glass, I recommend Anchor Hocking as it's BPA-free lead-free glass products are made in the U. S. as they have been since 1905. This multi-dish bakeware set includes a variety of sizes and a measuring cup. It's a good option for anyone setting up a new home. For adding to your bakeware supply, check out Anchor Hocking's collection of glass dishes sold separately. 

Copper is fine for higher pH, less acidic, foods since the copper usually won't react with them as it will with acidic foods, like those with a pH below 6.5, such as tomatoes, wine, vinegar, citrus juices, etc.... When that happens, more copper can leach into the food resulting in too much copper ingestion and the food could also have a funny metallic taste and become discolored. Copper is also fine if it's lined with tin or stainless steel. Copper is popular with chefs as it conducts heat efficiently and evenly and it's attractive but it should be used with caution. If you want the beauty of copper but want to be sure it won't have a dangerous or unpleasant reaction with food, get pots and pans lined with tin or stainless steel. Tin conducts heat better but also wears out faster. Never use old copper pans lined with nickel. While copper is an essential mineral and we need a certain level of it (about 900 micrograms a day), too much can be toxic.

Don't cook with aluminum or any non-stick pots and pans. They are toxic. If you have some, throw them out. Also never cook with plastic, or heat up food in it, in the microwave.