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The Best Pots and Pans to Use for Healthy Cooking

by Stephanie

The Best Pots and Pans to Use for Healthy Cooking

Do you like to cook?

I figure you at least like to cook a little bit if you’re reading my posts, but you never know!

What are your favourite pans to use when cooking? I used to love cooking with non-stick Teflon pans — I mean they’re so easy to clean.

But here’s the thing: they might not be the best option for our health.

In fact, it’s been found over the past years that cooking at temperatures higher than 300 degrees releases gases from the tetrafluoroethylene (TFE) found in Teflon. If your pan has nicks and scrapes, those flecks can end up in your food and then your body.

According to The International Agency for Research on Cancer (IARC), TFE is classified as a probable cause of cancer, and the National Toxicology Program (NTP) classifies TFE as “reasonably anticipated to be a human carcinogen.”

You work so hard to eat well and be well and then you use Teflon because you think it’s ok to use (why wouldn’t it be? They sell it in the stores right?) and then you find out that it could be slowly making you sick. 

Add it to the list.

When I found out about the dark side of Teflon, I stopped using it. When in doubt, keep it out I say.

So what do I use instead? See below for my healthy cooking list!

Pans to use for Healthy Cooking.

Cast Iron.

I have two cast iron pans: A 12-inch and a 10-inch. They are the only pans I use for healthy cooking. I have stainless steel pans too, but I haven’t really figured out how to use them properly so they sit in my cupboard.

Cast iron has so many great benefits:

  • It lasts forever. Like Foreva, eva. People have been known to find cast iron in the garbage and with a bit (ok a lot) of elbow grease, you can get it working again.
  • Depending on the food being cooked (high acidic foods transfer more iron), using cast iron can add some iron to your meals.
  • It’s pretty! Well, I think it’s pretty. There are so many variations of cast iron now and if you get a pan that has an enamel base, sky is the limit for colours!
  • Cast iron is so versatile. I have cooked frittatas, eggs, chicken, flatbreads, brownies, to name a few. The best part about it is that you can start your cooking on top of the stove and finish it in the oven (just make sure you remember to use your oven mitts!).
  • You can use it over a campfire!

A couple of cons:

  • It’s freaking heavy. I need to use both hands for my 12 inch because it’s just so heavy.
  • It can scratch up your glass top, but I use it anyway.
  • It can be tough to clean, but if you use it properly it can become non-stick in a way, so depending on what heat you start at food can slip off like a non-stick.

Cast Iron Enamel.

I love my cast iron enamel pot. Again it’s a heavy mother, but it’s perfect for one dish meals, soups and casseroles. I even use it for my stir fries these days because how deep it is.

Again, there are so many pretty colours to choose from you can really dress up your kitchen. These pots can be on the pricey side, but if you shop sales you can find good deals and there is always a fun dutch oven or two at HomeSense/HomeGoods (US).

Stainless Steel.

When I need a pot, I got for stainless steel. I have five pots of varying sizes and they work well for me. 

Glass.

You likely have a glass pan or two in the house and these are great options for baking, roasting chicken or baking casseroles. The one caveat to these is that you want to keep the temperature lower than 425 so the glass doesn’t shatter (and please refrain from taking a glass pan straight from the fridge to a hot oven – it’ll shatter!).

So that’s basically what I use regularly. I also use two really big aluminum sheet pans, but please use parchment paper on those because you don’t want to be cooking right on aluminum either.

Stoneware.

I love my stoneware pans from Pampered Chef. My pan fits perfectly into my small convection oven, but it just broke! I was very sad but managed to find another one. When I use stoneware, I don’t have to use parchment and it browns food so nicely–particularly potatoes!

The last thing I want to mention is that you don’t have to make these changes all at once. Slowly change out one pan at a time and you’ll be set for the long run.

P.S: Follow me on Instagram to get weekly tips and tricks!

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***EDIT: These are RAMPS! Oops. But you can still ***EDIT: These are RAMPS! Oops. But you can still read about all the benefits of garlic and green garlic below. Also, you can use ramps in the recipe I gave you!***

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This week I got my first batch of green garlic in the veggie box!⁠
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Green garlic, or spring garlic, is a younger version of the garlic we know well and use in our cooking. It’s milder and can be used in many recipes. You can eat the white and green parts.⁠
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It has a white base like a green onion although it’s a bit bigger and its green stems are more flat than rounded. ⁠
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The younger version of this garlic has the same amazing health benefits as its older version making it an excellent addition to your recipes.⁠
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Not to mention it’s local and can basically be grown anywhere which is fantastic news for our environment.⁠
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Health Benefits of Garlic:⁠
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⚡️Helps to reduce cardiovascular disease and high blood pressure⁠
Garlic’s sulfur-containing compounds can be beneficial to the upper digestive tract.⁠
⚡️We need to eat garlic in our meals at least 2-3 times a week in order to see these health benefits.⁠
⚡️Use it raw and cooked. Raw garlic retains its health benefits more so than when it is cooked.⁠
⚡️Dried garlic doesn’t have the same effect as raw or cooked. Tastes good though!⁠
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⚡️A Quick Recipe: Quinoa (or rice or millet) with Green Garlic⚡️⁠
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Slice the ends off of the green garlic and thinly slice the entire vegetable including the green parts.⁠
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Put a tablespoon of olive oil into a pan and sauté the green garlic for 1-2 minutes. Add quinoa (about 1-2 cups) and stir. Add a bit of salt and pepper and voila! You have a flavourful side dish. ⁠
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#recipe #springrecipes #simplerecipes
My brother-in-law Steve spent a large portion of o My brother-in-law Steve spent a large portion of our Christmas dinner sharpening my knives. I was so grateful, but also hesitant that I would cut myself.⁠
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When I started cooking with my newly-sharpened knives, I was in awe.⁠
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Sharp knives make all the difference when it comes to enjoying cooking. It's also safer if you can believe it.⁠
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With a sharp knife, you're less likely to push down harder on the knife trying to get it through an onion, for example.⁠
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It just slices through with little pressure. ⁠
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Dull knives leave room for error and slicing fingers (listen, I've cut a few fingers over the years...).⁠
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If you're having trouble enjoying cooking at home, I encourage you to either get a new knife (it doesn't have to be expensive), or get someone to sharpen your knives for you (call a Steve in your area!).⁠
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Take care of them with a little holder and treat them kindly. Having a sharp knife will bring you one step closer to love cooking at home.⁠
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xo⁠
Steph⁠
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#kitchenskills #cookingtips #easycooking #enjoycooking #inthekitchen
Keep Meals Simple Friends! I’ve said this befor Keep Meals Simple Friends!

I’ve said this before: keep your meals simple. 

Pick meals that take fewer than 20 minutes or less to cook so you’re not scrambling during the week to make dinner and keep the elaborate meals for the weekend.

Another idea is to choose a couple of veggies to roast on Sunday that you can use for various meals during the week. 

Roasted sweet potatoes are great with chicken thighs, but also taste fantastic in a frittata or taco. 

Cook once, eat twice (or three times).

Meal planning doesn’t have to be complicated. Keep it simple and nourishing and it get easier over time.

I’m accepting new clients at @onehealthservices! DM me if you’re looking for meal planning and prep help. 

#mealprephelp #mealplanhelp #springrefresh #
Mondays are our busy nights. I have tennis (so fun Mondays are our busy nights. I have tennis (so fun!) and my son has soccer. ⁠
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That's why I make sure to make Mondays an easier night for dinner. ⁠
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Enter salads and bowls!⁠
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Last Monday, I made a salad bowl with arugula, leftover rice, olives, tomatoes, chicken, and feta, and wowee it was yummers!⁠
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By prepping ingredients, the kids can take what they want and leave what they don't want (eh-hem, tomatoes) and we have a meal full of elements that will keep us satisfied and nourished.⁠
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Need meal prep and meal plan help?⁠
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I'm currently accepting new clients @onehealthservices! DM me or visit the link in my profile here @lealoucooks to chat about custom meal plans.⁠
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#mealprep #mealplanning #health #naturopath #virtualappointments #realfood #wholefood #foodmatters #holistichealth #culinarynutrition

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About Stephanie

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Hey! I'm Stephanie. I'm a Writer, Culinary Nutrition Expert and Cooking Instructor helping families cook nourishing meals. Read more about me {here}.

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