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philosopher

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Health conscious cooks what do you sauté food in?

I have been using green cookware for a few years but, I have been reading that even green non stick is not safe.
I use my cast iron pot most and stainless steel. I use nonstick for delicate fish, shrimp and scallops.
I am feeling unsure what to buy. Some of the green I have is no longer good.
I need a new large sauté pan. Do I buy stainless steel or a new green pot? What manufacture is best? Can anyone advise me based on your experience.
Are Dr. Merola's pots worth the price? Are their any quality safe green pots? My husband says green pots are a farce. Is all clad worth the ridiculous price?
I confess I do not know what to buy. I have looked in Macy's and Bed Bath and beyond.
I need advise from health conscious people who know how to cook. I am a good cook. LOL. I am not a chef.
Thank you for listening.


1498 day(s) ago

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Answers (1)

Kravenhead
Boy, are you asking the wrong guy.

I don't even remember the last time I fried anything.
All my pots are stainless steel and are about as old as I am.

Half the stuff I cook is essentially just boiled.
I throw everything in the same pot, put a lid on it, and then simmer forever.

When it's done I freeze individual portions in small containers.
I'm not one to spend a lot of time cooking.
My tastes are also pretty simple.

In fact, if I didn't have to eat, I probably wouldn't.

Maybe Dixie will have some advice.
From what he's said, I think he eats pretty well.
Either he or his wife, maybe both, must cook.

Posted 1498 day(s) ago

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philosopher
1497 day(s) ago

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