How to choose Pots and Pans for healthy cooking

I’m sure most men wouldn’t enjoy the fact that a new pot range has come out, new colors or new styles with wooden handles unless they’re a chef of course. No, the joy of pot ware and pan ware seems to be pretty much female based, and as a female, I’m ok with that.

My husband, on the other hand, seems to frown when he sees new pots in the pantry, not sure why.

I love seeing new pot sets in stores, they always seem shinier or newer than the minute they leave the shop and into your home, even if you haven’t used them yet. Must be the lighting I reckon.

A special bulb emitting silent calls to pots to look their best so they’ll get bought. And here we are with pots in every shape, size, and color.

Choosing a Pot or Pan set.

Much to the disbelief of my husband, there is more to buying a set of pots than the color. Many factors, especially from the chefs’ side of things that I come from, play an important role in the meal prep and presentation.

For me, weight is key. I like a pot that is thick and heavy, this way I know it won’t burn the food and will distribute, but more importantly, hold the heat once the food is done.

Of course, handles that don’t take a layer of skin off is essential, wood or silicone will do the trick, I match mine to the aesthetic of the kitchen. Yes, I need help.

astly, look for lids that are secure and fit snug.

These days the kind that fit tight usually have a breathing hole in them at the top to stop the vacuum effect, clear lids make cooking practical so no in and out the pot to check on progress, but choose pots and lids that fit with your cooking style and technique.

If you’re having trouble and feeling overwhelmed, read this article
https://www.allrecipes.com/article/how-to-choose-cookware/ and jot down some points to get you started and see what appeals to you or makes sense relating to your food flavor.

Cast Iron vs Stainless Steel.

Fortunately for me, I am privileged enough to have a set of each. Although as I mentioned before, coming from the hospitality industry, this shouldn’t come as too much of a surprise, along with an extensive and expensive knife collection, but that’s for another day.

I like both sets for different reasons and also use them for specific occasions, but without fail, and is likely a taboo act, will never use them together; mixed. My granny would turn in her grave if she ever saw that, not to mention all my previous Executive Chefs would probably pass out.

Cast iron. They have a rugged, unkempt cowboy kind of look to them if they’ve been in your family for a while, and I love that about them, great for an outdoor event, barbeques or just a simple dinner on the patio with wine and a big dish of stew and cornbread.

They are heavy as it is, even more so filled with deliciousness inside, so get hubby to take them to the table, you have done all the cooking after all. One thing that you do need to do is ‘season’ them regularly with oil, as a maintenance plan for your pots, preventing any flavor profile changes to the foods you cook in them or scratches.

Stainless Steel on the other hand, when filled with a creamy risotto or your Nan’s flop-proof game bredie, the flavor you create is the flavor you’ll get-unlike if you used an ‘unseasoned’ cast iron version.

They are undoubtedly easier to clean, sleeker and suaver than our cast iron friend so would have no problem matching to the new house or dinner table when having guests over.

Ultimately the decision should be based on usability, and to save your partner from crying when he looks in his wallet, cost-effective. A fancy full range of pots is going to go to waste if all you ever use are your two favorite sizes, rather invest in a few timeless quality pieces and they’ll have the longevity you need to grow with you.

Eating yourself healthy.

We are for sure living in a society that is run on being fit, trim and a lifetime member at a gym, but being healthy begins with nutrition and eating right.

Having an amazing cookware set will encourage more time cooking new dishes, or the staples you love and bring on the joy of entertaining again.

Moving into your own place and needing new everything, or looking to upgrade your set can be daunting, why not check out the Healthy Cookware Lab for some inspiration and a look into a few quality yet affordable options to put your mind at ease.

Great recipes can put you in a good mood, especially when the final product looks like the image in the recipe book, and everyone is gushing over how amazing it all looks. While you’re out shopping and purchasing your new pots, throw in a sneaky cookbook or two and take those new babies for a test run.

The kitchen is the hub of the home, make it a family occasion to prepare Sunday lunch, or get the kids to mix all the ingredients for the dessert, they love getting involved and it saves you doing it all. Win-win.

One thought on “How to choose Pots and Pans for healthy cooking

  1. There is so much that goes in pots and pans. When I moved out into a new city, I had my mom help me out. And boy! Only then did I realize how many factors were at play! I own cast iron and stainless steel thanks to my Amma. And the seasoning is a major point with cast iron, as you rightly pointed out. I have to be extremely careful to prevent it from rusting too. The links that you have provided in this post were very helpful. It’ll definitely help me make my decision. 🙂

    Liked by 1 person

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