Tips For Maintaining Your Cast Iron Cookware

I've read quite a few tips on keeping cast iron cookware in good condition, but here are a few things I've gleaned from my own experiences with it so far:

Image via Wikipedia1. Don't panic if it's not as nonstick as you'd like at first. Lodge makes great pre-seasoned pans, but even so, they'll probably need a little breaking in. Follow the manufacturer's seasoning and care recommendations (coat lightly with oil before storing, don't use soap on it or leave soaking, etc.), and for best results, cook some bacon! It'll come around pretty soon. Also for the first few months, especially if it's a little sticky, avoid making sauces, tomatoes, or anything acidic in the pan, as this will strip the beginnings of the finish off. I still cook bacon or ham in mine from time to time to re-season, especially if I've recently used it for something like tomato sauce.

2. Clean the pan while it's still hot, and DON'T use soap. I let it cool for about 5 minutes after using, then run hot water into it, and scrub with a plastic scrubber. It should usually clean up very easily if you clean it right away after using. Rinse well with hot water, and wipe with a towel or paper towel, until it looks dry. Then set on the stovetop and let dry for 10-15 minutes before storing. Because the pan is still hot, it will evaporate away any remaining moisture. (If the handle is too hot to hold while washing, use an Ove' Glove or similar oven mitt with grip.)

3. Beware of rust! Rust is the enemy of the cast iron pan, and it can be sneaky. This is another reason why it's important to wash the pan while it's still hot. if you forget, or don't get to it 'til it's cold, be sure to wash with hot water, and after wiping with a towel to remove any visible droplets, set on a stove burner on low heat for several minutes to make sure it dries completed. Also store the pan where it won't get wet.

Image via WikipediaWhen I first got mine, since the large one stays on the stovetop, it kept getting drops of water in it from other cooking endeavors, and I was always having to wipe it out or it would sometimes start to develop rust spots. I've since solved this problem by keeping a lid over it (once it's fully dry), but it's something to be aware of.

4. I don't know if this is a hard and fast rule, but based on my knowledge of other non-stick pans, I also try not to use metallic utensils in mine - I try to stick with plastic or wood - although occasionally I've (carefully) used a metal spatula for pancakes.

If you follow these tips, your cast iron cookware will probably become your favorite cookware, as mine has, and it can literally last you an entire lifetime (maybe even more) if properly cared for - all for a ridiculously cheap investment, compared to a lot of other cookware out there.

Try it - start with one skillet if you want to test it out - and see if you love it as much as I do!

For more of my favorite cookware and cooking utensils, visit http://www.newholisticliving.com/cookingfromscratch.html.

Recipe - Jalapeno Cornbread (In A Cast Iron Skillet)

Here is one of my favorite cast iron skillet recipes. My mom made this, and this was one of the few spicy foods we would all eat as kids - it was sooo good! I tried making it once years ago, and it didn't turn out very good at all - nothing like what I remembered. But that was before I got my first cast iron skillet.... I made it again this year, and it was amazing!

Hope you enjoy it, and feel free to of course add your own variations!

Jalapeno Cornbread:

Image via WikipediaSift together:
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 tsp baking powder
3/4 tsp salt

Add to dry ingredients and mix well:
1 cup milk
1 egg, well beaten
2 TB shortening, melted (may also use butter, bacon fat, or chicken fat)
1 small onion, minced
2 jalapeno peppers, minced (remove some of the seeds and veins if you prefer it less spicy)
1 cup shredded cheddar cheese (or mix cheddar and Monterey Jack, or use Colby Jack, or Swiss - feel free to experiment!)

• Pour batter into a well-greased 8-10 inch cast iron skillet. 
• Bake at 400-degrees (F) for 20 minutes, or until risen and golden brown. 
• Cut into wedges and serve warm.

Why I Love Cast Iron Cookware - Part 2

On Monday I shared how my love for my cast iron skillets began, but I didn't tell you yet, what is so great about them.

Here are some of my favorite things about my cast iron cookware:

Image via WikipediaCornbread: Nothing - and I mean nothing - cooks cornbread like a cast iron skillet. Crusty, golden brown, with the perfect rise in the center, it's how I am used to eating cornbread since I was a kid, and bearing almost no resemblance to the pale soggy stuff I once tried making in a regular baking pan (pre-cast iron skillet days).

Eggs: While the first few times I cooked scrambled eggs in my new skillets, I ended up with an egg-lining which had to be scrubbed off, now that they're well seasoned, they make absolutely perfect eggs in mere seconds. The trick is to make sure the pans is well-coated with butter (a very thin coating is fine - I probably use just over a teaspoon in the large pan), and that it is nice and hot before you add the eggs. Then wait a few seconds before stirring, until the bottom layer is cooked, and don't stir too much.

Pancakes: Pancakes are a bit heavy for me (I don't do well with a lot of grain, I've discovered), but I do make them once in a while. They always were just okay - sometimes they turned out doughy in the middle and other times they seemed to burn easily (or sometimes both).... Until I made them for the first time in my cast iron skillet - Wow! Perfectly risen, done all the way through, and lovely golden brown on both sides - not even a hint of sticking either, even when I added bananas (see pictures below for an example from my most recent batch). I may start making pancakes more often now, especially since I get awesome local maple syrup in my CSA share every month.

Pancake cooking in my cast iron skillet.

Yum! Banana pancakes with butter & local maple syrup.

Bacon: If you want to successfully cook the above items in your cast iron skillet, I would recommend cooking bacon in it from time to time. Other fatty meat (ham, etc.) would probably work too, but I've found bacon seems to be the best for seasoning the pan. Plus, for some reason it seems to spatter less than in a steel pan, and it doesn't leave any stuck on residue like it used to in my stainless steel skillets. (You've got to watch it though, as the cast iron gets so hot that it will burn pretty quickly.)

If you want to try out cast iron cookware for yourself, I've listed a couple of handy pieces below (you can find more at http://www.newholisticliving.com/cookingfromscratch.html), but you'll also want to check back next week when I'll share some tips for maintaining your cast iron cookware in good condition, and making sure you get the most out of it, so it will give you a lifetime of good service!

A Few Popular Pieces of Cast Iron Cookware:

Lodge 8" Cast Iron Skillet

Lodge 12" Cast Iron Skillet

Lodge L5MS3 5-Inch Miniature Skillet

Lodge 7 Quart Cast Iron Dutch Oven

   

Why I Love Cast Iron Cookware - Part 1

Growing up, my mom had a set of skillets which saw more use than any other cooking pot or utensil in the house. Seemingly indestructible, they were heavy, hot, and black, and so non-stick you could even fry potatoes and eggs in them and they'd come right out. (She still uses them to this day, and they are at least 30 years old.)

In college I began collecting my own set of cookware - looking mainly for cheap and light to suit my then rather nomadic lifestyle. I started out with a cheap but pretty set of "nonstick" pots & pans with an enameled exterior, which I found in some cheap cookwares catalog. The "nonstick" coating promptly peeled off within just a couple of years (it's scary to think how much of it I probably ingested, but at least I have the comfort of knowing it was surely not Teflon, which would have held up a lot longer). This left my pretty set of flimsy pans basically unusable, so unfortunately they soon found their way to a trash bin.

Image via WikipediaMy next set was a step up - a gift of a set of basic stainless steel Revere Ware, most of which I still use almost daily. The set came with a heavy steel non-stick skillet, which held up and served me well for many years, although it was a bit slow to heat. Although it never peeled off, the nonstick interior gradually lost its "non-stickiness" after 7 or 8 years. I guess that's a fairly good run for a non-stick pan that's not super expensive, but I needed something better this time, and had become more and more leery of the "nonstick" coatings, having read many things about their potential unhealthiness.

So, a couple of years ago, I decided to look into cast iron. My main hesitations were two-fold:

1. Heaviness/Space Considerations: I have a very small kitchen right now, and would not want to be heaving my big cast iron pans up and down in and out of storage, which meant one would probably have to be kept on the (very small) stovetop.

2. Would they really be nonstick? My sister got one a few years ago, and said it took her about 2 years to get it seasoned properly, and foods stuck terribly for quite a while.

Image via WikipediaBut finally I set these concerns aside (my beautiful set of heavy-bottomed stainless steel Italian cookware I had recently found on sale was (and is) quite lovely, but the skillets stick like the dickens if you're not careful and add lots of oil), and got a small and a large pre-seasoned Lodge cast iron skillet - which ran me less than $27 for the two of them. The small one sits on a shelf in the pantry with the other pots and pans, and the large one indeed makes its home on a corner of the stovetop, but its convenience and frequency of use justifies the use of space.

My second concern has also proven unfounded. The pans did stick a little bit the first few times I used them. My first couple of experiences with eggs were less than stellar, But I would say probably within 2-3 months, these problems ceased, and they only continue to get better. Now (just over a year later), my cast iron pans are absolutely awesome!

Check back Wednesday to find out why I love my cast iron skillets so, and Friday I'll share one of my favorite recipes I use them for!

Video - Fresh Fish Sauted with Lemon & Butter

Here is another great, simple, easy and delicious recipe for fish - he uses haddock in the video, but you can substitute any other white fish, tilapia, salmon, or pretty much any other kind. This one only takes a few minutes, and includes just a few simple ingredients, so it's great for a quick throw-together type of dinner when you're short on time or just don't feel like cooking something fancy.

Enjoy!

Fish lemon butter recipe
My recipes: www.youtube.com


More Great Fish Recipes:
   

Recipe - Baked Salmon With Balsamic Reduction

Here is a delicious, and easy recipe for fresh salmon. One of the great things about fish is that it's generally really fast and easy to cook, plus it's really good for you! This tasty recipe doesn't take long at all, and only requires a few simple ingredients, so it's great for novice cooks - or just those in a hurry!

Image via WikipediaBaked Salmon With Balsamic Reduction
(Serves 4.)

Ingredients:

4 salmon fillets
1 cup balsamic vinegar
2 tsp olive oil
1 tsp fresh squeezed lime juice
Salt and pepper to taste

Directions:

• Heat oven to 450 degrees.
• Evenly season salmon, both sides, with salt and pepper and put in baking dish.
• Bake in preheated oven, uncovered, about 10 to 15 minutes.  Salmon should be solid color throughout.
• As fish is cooking, take out a small saucepan and pour balsamic vinegar in. Place saucepan over medium-high heat and cook, stirring frequently until liquid reduces by about a third.  This should take about 10 minutes.  The more it reduces, the thicker and sweeter it will get.*
• Remove the saucepan from the heat when it is reduced and add the oil, whisking as you add, then add the lime juice, and continue whisking until color gets lighter.  Taste and add salt and pepper if desired.
• Spoon the balsamic reduction sauce over the salmon when it comes out of the oven.  Serve salmon while still warm.

Image via Wikipedia* This is a great way to get a sweet and savory glaze for salmon without adding any brown sugar, honey, maple syrup, or other sugary ingredient.  Use a good balsamic vinegar and be sure to check the label.  Most good ones will have very limited sugars and carbs.

Salmon is considered a powerhouse of nutrients.  The trick in most diets is finding ways to serve salmon with sauces and glazes that fit a healthy diet - like this one.

The Best Way To Cook Your Freshly Caught Fish

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. But even if you're not a fisherman, you can reap the healthy benefits of a meal of tasty fresh fish. Most markets nowadays offer a wide selection of fish to choose from. Here are some tips to get the best out of your fish, no matter which cooking method you choose.

Image via Wikipedia1. Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice cook, make sure that the butter is hot but not burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart's content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2. Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. However, unlike fowl or cattle, fish tends to secrete most of its juices when cooked. On a grill the delicious juice drips into the coals.

Image via WikipediaTo prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself. Plus this provides for easy cleanup which is great if you are grilling outside or at a campfire.

3. Baking

Baking is the best option for the cook who does not want to watch over the fish continually during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook it.

Whatever fish you caught or found, a good recipe and proper cooking will for sure enhance your find. But always remember the first rule of cooking - don't overcook your fish.

And be sure to check back later this week for some tasty fish recipes!

Video - Gluten-Free Chicken Penne Alfredo

If you're looking for gluten-free recipes, here is a super easy and tasty one - you won't miss the gluten with this one! It's getting easier to find gluten-free pastas these days, which gives you more options. I love veggies, so I'd probably add some chopped red and/or green bell peppers to the saute just before the chicken, or perhaps steamed asparagus or broccoli as she suggested - that would be delish. 

Check it out, and see how easy it can be to make yummy gluten-free recipes at home:

Gluten Free Recipes - Penne Chicken Alfredo from Kimberly's Kitchen
Brought to you by www.TheGlutenSolution.com A delicious gluten free pasta entree with grilled chicken and a creamy alfredo sauce and fresh herbs. All ingredients can be found at your local grocery store. Quick & easy gluten free recipe that takes app...


Click here for the kitchen utensils you'll need to make this dish, and see these resources for some other tasty gluten-free recipes:
   

The Challenges of Gluten-Free Cooking

When it comes to cooking, there are many dietary restrictions that may be encountered along the way. One restriction that is gaining some degree of notoriety in recent years is the need for a gluten-free diet. Gluten is a substance that is commonly found in flour products that a decent sized portion of the population has a negative reaction to in some form or another. For these people, gluten-free isn't a choice - it is absolutely necessary.

Image by nc_hiker via FlickrGluten free cooking does impose many restrictions and often makes it quite difficult to enjoy something the vast majority of us take for granted-dining out. The good news from those who require gluten free foods is that more and more restaurants are beginning to acknowledge this condition and offer some selections that are gluten free.

Besides dining out, there are also challenges to finding new and tasty foods and combinations for cooking at home every night without falling into a rut of the same old foods that you know you can eat without worry. Consider cooking gluten free a challenge rather than a chore and you may find that the process is much more enjoyable.

There are many resources available for those who need to eat gluten free foods. Changes are being made and resources are being shared through the Internet that help not only adults that require special gluten free cooking and diets but also support for the parents of children who must have gluten free diets. Cooking for children in the best of circumstances is often difficult - especially if you have picky eaters! It is even more difficult when there are excessive dietary restrictions that often eliminate the possibility of our children enjoying childhood favorites. That is why it is so important to seek out the many resources and recipes that are available for gluten free cooking.

Image via WikipediaIf you require a gluten free diet and have no idea where to start or what you should be cooking you should check out the many websites and blogs online that address the issues and needs that are faced by those requiring gluten restrictions. (See some resources below.) You will probably be amazed at the wealth of information that is available. Also, if you have a Trader Joes or Whole Foods store in your area, most of them either offer or will order gluten free products for your cooking needs.

Gluten free cooking does not have to be the chore many of us think it must be and all gluten free food doesn't taste like cardboard. Take the time to get to know the wonderful gluten free recipes that abound and incorporate them one at a time into your cooking repertoire. You will be amazed at how wonderful you feel as well as how great the food tastes.

A Few Good Gluten-Free Cookbooks:
   

Recipe - Stuffed Acorn Squash with Couscous & Mushrooms

Here is a new one I came up with last night to use up some of my CSA veggies. I might make a couple of tweaks next time, but they turned out really good, and once the squash is baked, they don't take long to throw together. (This makes extra filling, so you may want to add another squash or two into the recipe. Or you can just eat the leftover filling by itself, or in pita-pockets - it's yummy!)

Of course you could substitute ground beef for the venison (I just had ground venison on hand, and I like it better anyway), and other types of mushrooms. I think it would probably also be good with quinoa instead of the couscous. Feel free to experiment on your own of course!

Stuffed Acorn Squash with Couscous & Mushrooms (Serves 4)

Ingredients:
4 medium to large acorn squash, washed, cut in half lengthwise, with seeds removed
2TB extra-virgin olive oil
1 lb ground venison (or lean grass-fed ground beef)
6-8 medium to large shitake mushrooms, washed, stems removed
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 tsp salt
1/4 tsp ground black pepper
1 cup whole wheat couscous
Sour cream & cilantro (for garnish, if desired)

Directions: 
1. Bake squash at 350-degrees (F) about 45 minutes, or until fork-tender.

2. In the meantime, prepare veggies, and cook onion in 1 TB olive oil in large skillet over medium heat about 5 minutes. Add ground meat, breaking up well with a wooden spoon until crumbly. Cook and stir occasionally until browned.

 3. Meanwhile, clean and dice mushrooms.

4. Add garlic to meat, and stir, about 1-2 minutes. Add cumin, chili powder, oregano, thyme, and 1/2 tsp salt. Taste and adjust seasonings as desired. Remove meat from pan.

5. Add remaining TB olive oil to skillet. Add mushrooms and cover. Cook, stirring occasionally, about 10 minutes, until soft. Season with ground pepper and 1/2 tsp salt.

6. Meanwhile, heat 1 cup water to boiling in small sauce pan. Remove from heat and stir in couscous. Cover and let sit at least 5 minutes.

7. When squash is done, remove from oven, turn cut sides up, and let sit a few minutes.

8. Add meat to mushrooms, and stir well, over low heat, until hot. Turn off heat, and stir in couscous. Mix everything together well.

9. Fill each squash half with the meat mixture, pressing down well, and mounding it up in the middle.
10. Place tray back in oven, at 350-degrees, and cook about 10 minutes.
11. Serve hot, garnished with sour cream and cilantro, if desired.

15 Helpful Uses For Coffee Filters

Today's tips aren't just for cooking - you may be amazed at all the helpful ways these most common of common household items can be used around the house. You probably have some sitting around somewhere even if you don't drink coffee!

Image via WikipediaThese creative ideas are both money and time savers, and who doesn't like saving money? Once you see the wide array of ideas you are sure to come up with a bunch more. Here are a few ideas for putting your coffee filters to use:

1. Coffee filters can be used as disposable bowls for snacks such as popcorn, chips or crackers, allowing you to save time - and they are also biodegradable.

2. You can use filters to clean windows if you run out of paper towels, and they do an excellent job.

3. Heat up leftovers in the microwave and cover them with a filter. This will help keep your microwave clean.

4. Use coffee filters to absorb grease from greasy foods, they do the job perfectly.

5. Catch ice cream drips by using a coffee filter as an ice cream cone holder, it will absorb the mess.

Image via Wikipedia6. Use like a Kleenex when you don't have a tissue, it will get the job done when you are in a pinch.

7. Keep a few coffee filters in the trunk of your car, and you will be able to check the fluids with ease and avoid the mess.

8. Use them to clean your glasses - they actually work the best and won't leave any lint on the lenses.

9. Make an air freshener by adding some baking soda and using a twist tie to secure the contents. Then put them in all the places you need to freshen up.

10. Use as small bowls to divide ingredients when cooking to ease the mess in the kitchen and making cleaning a breeze.

11. Use coffee filters to polish your shoes, this will keep them nice and shiny.

12. Use them when you are packing breakable dishes - this will help protect them better than newspaper.

13. Use coffee filters as coffee cup covers when you are re-heating coffee to avoid any spilling or splashing. This will help keep your microwave looking its best.

14. You can use them to protect your counter when you are cutting vegetables, they will help make sure you are slicing the vegetables and not your counter - this is especially useful if you are cutting on a granite or marble countertop and can't find a cutting board - the filter will protect your knives from dulling.

15. Coffee filters can even be used to help diffuse the brightness of the flash on your camera. This will help ensure that you get the best picture possible.

Coffee filters can be used for these and many other things that you may never have thought of, so be sure to take advantage of all these ideas in your household, and you will indeed save time and money.

How to Choose the Right Cutting Board

You use it everyday in the kitchen. If not looked after it can make you sick – And yet you probably never give it a second thought.

A Chopping Board (or cutting board) is a large board you use in the kitchen for chopping, cutting and preparing food on.

Image via WikipediaWhen purchasing a new board, there are heaps of options to choose from – timber, glass, marble, plastic. And it can be a confusing choice. My favorite trusty old plastic board finally broke recently after many years of use, and I had to find a new one. I was fairly overwhelmed by all the different choices in size, material, pricing, etc.

Glass and Marble type cutting boards may look good but they play havoc on your knives. The hard surface will quickly blunt your knife and damage its edge. So, keep your glass and marble boards for serving food only.

When it comes to wooden and plastic boards, even the experts are divided as to which is best. It comes down to personal preference. And mine is…. it depends.  :-)

Wooden boards are generally heavier and less inclined to slip. They are also more attractive and can be used to serve food at the table.

Whereas plastic boards are lighter, come in various colors and are dishwasher safe.

Whichever type you choose, it is imperative you clean it well. Harmful bacteria can breed on your board and cause health concerns, especially if you have used it to cut raw meat or seafood.

So …  be sure to scrub your board well after each use, with hot water and detergent. Then allow it to stand and drip dry. Your board should be completely dry before using again.

It’s a good idea to have more than one board, to avoid cross contamination. Have one for raw meat and one for other foods. Professional chef Jamie Oliver recommends home cooks use a plastic board for raw meats, which may resist cracks and scratches better than wood, and can also be placed in the dishwasher for a sterilizing wash.

Or take it to the extreme and do what the professionals do.  Use 5 different colored boards:-

     Red – Raw Meats
     Yellow – Poultry
     Blue – Seafood
     Green – Fruit and Vegetables
     White – General

Image via WikipediaI don't take it quite that far, but I do have several different cutting boards - a couple of plastic ones that can go in the dishwasher and which can be used for meats, vegetables, and anything that is to be cooked. I also have a "raw vegetable" board, which I use only for veggies and fruits which will be eaten raw or in salads, and a small plastic board which I use for "sweets" - nuts, dried fruits for baking, and things that I don't want to cut on an onion, pepper, or garlic-scented board. :-)

So, if your board is starting to look a bit worse for wear, then it is probably time for a new one. And now you will be well informed to choose the right one for you.

And what did I end up with, during my recent shopping trip? I chose a medium-sized bamboo board, which became my new "raw" board. It had a weird smell the first few times I used it, but after a few uses and a few good (hand) washes, now it's great. It's a nice size and weight, has a handy handle on one end, and looks nice.

A Few Popular Cutting Board Choices:
   

The Top 5 Things You Need In Your Kitchen

Welcome back, and Happy New Year! I hope you enjoyed the holidays, and got to do some fun cooking, without too much stress. And hopefully, if you're a relatively new cook, you got some of these kitchen essentials as gifts this season. :-)

If you are just starting to cook, or are moving in on your own, chances are, you don't have much in terms of cooking equipment. Here is what we recommend you use as a foundation to your kitchen, as you are starting out. As time goes by, you will, of course, get more kitchen gadgets. But here are five that we recommend starting out with:

- A chopping board. This is a basic need for your kitchen. It is very versatile, as you can chop pretty much anything on it - onions, potatoes, tomatoes, meat, herbs, etc.

Some people prefer to get separate chopping boards for meat, dairy items, vegetables, etc. Others get differently sized chopping boards, and use them depending on the volume of things they need to chop. Start out with one, and see what else you need.

Image via Wikipedia- A couple of good knives. Again, this is very basic, but you won't get very far in your cooking endeavors without a knife. A good, sharp knife goes a long way to help you prepare food. You can go to some stores, and hold the knives in your hand, so that you know which one you are comfortable with, or you can purchase them online - look for good customer reviews, or visit www.newholisticliving.com/cookingfromscratch.html for some recommendations.

You will want a large multi-purpose chopping knife like a Santoku, a small paring knife that is easy to maneuver, and a good sharp one with a serrated blade for slicing and boning meat - these should serve most of your needs to start with.

- A big pot. You need a pot for pretty much anything - from boiling pastas to Image via Wikipediamaking soups to stewing to pretty much anything else. Some pots come with colander inserts, which makes it easier to cook pasta and steam vegetables. Or, you may get a colander separately, and use that.

- A saute pan. We love saute pans, and use them all the time. Again, they are very versatile, and we recommend getting ones without wooden handles, so that you can put them in the oven as well, and they will last longer.

Use the saute pan for preparing stir fries, sauteing meat and fish, cooking vegetables, eggs and much, much more.

- Roasting pan. You will need one of these if you plan to roast anything in the oven. From roast to roasted chicken to roasted vegetables, a roasting pan can help you cook your favorite dishes in the oven.

This is just a start, and I know it can seem a little overwhelming to visit the kitchen of an experienced cook, with loads of equipment and all the latest gadgets. But don't be scared - cooking is fun. Start getting a few of the basic things that we recommended, and add to your collection of kitchen equipment as time goes by.

Visit http://www.newholisticliving.com/cookingfromscratch.html for some suggestions for simple, quality, essential cookware.