Leslie Cerier, The Organic Gourmet enjoys using cast-iron, stainless steel, glass, and ceramic cookware. Here’s why:
Stainless steel cookware is light and versatile. Stainless steel ladles, tongs, pancake turners, measuring spoons and whisks are preferable to silicone- or plastic- coated kitchen tools.
Cast-iron is the original non-stick cookware. Griddles, pots and pans, and Dutch ovens cook food slowly and evenly while releasing small amounts of iron into the food, making it more nutritious.
Glass cookware retains heat for a long time and allows you to watch foods cook inside.
Ceramic cookware is very attractive for cooking and serving. It conducts heat slowly, evenly and keeps foods warm for hours.
Also great for any kitchen, be sure to stock:
Wooden cutting boards are preferable. Keep them in good condition with a fine mineral oil.
Glass jars are great for storing grains, beans, salt crystals and leftovers.
I also recommend that you avoid aluminum and teflon coasted pots and pans
Avoid aluminum and copper cookware. Aluminum pots are thin causing foods to cook unevenly and burn. Some research indicates that eating foods cooked in aluminum cookware causes indigestion, constipation, heartburn, gas, headaches, and may contribute to Alzheimer’s disease. Do not select pots where copper can come in contact with food because small amounts of copper may be released into the food. Stainless steel pots with a copper bottom are okay.
Avoid Teflon-coated or other metal cookware with non stick surfaces because they scratch easily and release bits of plastic into foods during cooking.