Choosing the Right Pot For Your One-Pot Meals

When you cook meals in one pot, you realize that not every pot is created equal. Your big stainless soup pot and equally big cast iron Dutch oven just don't produce identical results. All sorts of variables come into play. This can be frustrating, especially if you didn't plan on some of the things that can happen.

As they say, forewarned is forearmed. The fact is, different recipes for one pot meals call for different pots. Being informed about this will help you choose the proper pot for the dish. Let's take a look at a few types of pots to see how they would be good, or not so good, to use in certain instances.

Stainless Steel Pots

Stainless steel pot (Photo credit: Wikipedia)

You most likely already have a set of pots and pans, with at least one very large pot that you use perhaps, for boiling spaghetti - which is probably stainless steel. One advantage to these pots is they are relatively light in weight (when compared to cast iron), which means you can have a very big pot and still be able to move it around. They can go right into the dishwasher, too.  The lids are usually pretty tight fitting. Stainless steel is a 'nonreactive' material, which means you can cook acidic foods without worrying about pitting or stripping the surface.

These pots, however, are not that great when it comes to conducting heat. Most of the heat will be on the bottom of the pot, with little heat traveling up the sides or being retained there. That means a slow simmering stew may be bubbling on the bottom, but not bubbling on the surface and in the middle. This is a pot that needs watching, and occasional stirring, if you're trying to maintain a slow simmer throughout the contents.

Raw Cast Iron Pot

Often referred to as a Dutch oven, these pots are used for roasting or braising meat, and for making thick stews. The advantage to these pots is they are very durable. The better models heat evenly on the bottom and up the sides and retain the heat well, and when put on low heat, the contents will simmer slowly. A cast iron pot is also naturally non-stick if seasoned and maintained properly. Food cooked in raw cast iron also has an added benefit of absorbing iron, a necessary nutrient.

These pots are, however, very heavy. They are also 'reactive' meaning acidic foods may pit or damage the surface, and boiling food in water in a cast iron pot is not recommended. They take a longer time to heat up and to cool down, which can be either an advantage or a disadvantage, depending on the situation. Very inexpensive models may have 'hot spots' on the bottom. Raw cast iron pots need to be seasoned and re-seasoned routinely to maintain their natural non-stick coating. You cannot put a raw cast iron pot in the dishwasher.

Cast iron & enameled cast iron pots. (Photo credit: Wikipedia)

Enameled Cast Iron Pots

One way manufacturers have eliminated the problem of the cast iron pot being 'reactive' is by applying an enamel coating. These pretty pots have all the benefits of cast iron without the problems associated with maintaining the interior and protecting it from acid and other detrimental elements. They are available in a wide range of sizes, shapes, and colors and make a pretty addition to any kitchen.

Now for the down side. They can be very expensive. However, average priced cast iron manufacturers have upped their game and are producing enameled cast iron pots to compete with the more expensive brands. Of course, these pots are very heavy.

Aluminum Pot

This is a lightweight material that also heats up fast and conducts heat well throughout the pot. Aluminum pots are also relatively inexpensive.

The bad news is, aluminum is very reactive to acidic foods, making it susceptible to pitting and discoloration. It is also rather soft and may scratch easily. This causes health concerns if used over time, as too much aluminum is not good for you. To solve this problem, look for anodized aluminum. It is more expensive than raw aluminum, but the benefits are well worth it if you're considering buying aluminum.

Copper Pots

These are pretty pots that conduct heat very well. They are available with stainless steel linings so you can have the shiny copper outside with a non-reactive inside for cooking.

Yes, copper is a reactive cooking surface if not coated with stainless. Any acidic ingredient will actually transfer a metallic taste to the food you are cooking, and in some cases a gray discoloration. But, again, with a stainless interior, a copper pot can be a good choice if you want a pot that heats well, is lighter in weight, and cooks food evenly. Also, copper needs polishing, which may or may not make a difference to you. It's just another thing to keep in mind.

Conclusion

When it comes to choosing a pot to use for your one-pot meals, you have many choices. Read through the advantages and disadvantages for each and decide what's important to you. Think about the dishes you most often make, consider the price, weigh the quality and convenience, and then go out and get the pot you need to start creating those delicious one pot meals - and see our recipes this month for lots of tasty ideas to cook in them!

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.

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!

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.

The Benefits (And Drawbacks) Of Buying Designer Kitchenware Products

If you are in the market for kitchenware, you may be considering making the purchase of designer kitchenware products. And you may be wondering what are some of the pros and cons to making the purchase of these types of products in this day and age.

Image by noodlesthekuppy via FlickrOf course, for many people, one of the downsides to making the purchase of designer kitchenware is the price. In many instances, these types of products can be rather pricy.

But by shopping around -- including surfing around the Internet -- you can (on occasion) save at least a bit of money on designer kitchenware products. Budgets are tight for many these days (especially during the holiday season), so if you want to attempt to save a bit of money on designer kitchenware products, you will want to spend the time shopping around. Again, keep in mind that deals that might be available in regard to designer kitchenware are to be found both in cyberspace and in the brick and mortar world. You will not want to limit your shopping to only one of these two important shopping venues.

Image via WikipediaEven considering the price issue, there are many benefits to be had by purchasing designer kitchenware. The greatest benefit is the fact that you will be able to use highly effective and stylish kitchenware products in your own home. Because the kitchen really is the room that many cooks spend a great amount of their time, it may be important to you to have attractive and appealing kitchenware included in your overall kitchen décor. If you are such a person, you definitely will want to take a close look at the purchase of designer kitchenware.

Finally, one of the most important benefits of designer kitchenware is the fact that these products usually are of high quality. While you will end up spending a bit more for designer software at the outset, because these are well-built products as a rule, they will be around for a long period of time, and will tend to work very well - often much better than cheaper brands.

Visit http://www.newholisticliving.com/cookingfromscratch.html for some great suggestions and sources of high-quality designer kitchenware.

Important Cooking Tools You Can't Go Without

Far too often people overlook the importance of using the proper tools when cooking fine meals. While there is nothing in the world that can quite compare to cooking with the finest and freshest of ingredients, these things can only be enhanced by making use of the perfect tools for the job at hand.

Image via WikipediaWhen it comes to pots and pans and skillets you should keep in mind that conductivity is of extreme importance. You should also select pots and pans that are made of a heavier gauge. This allows your pans to heat evenly avoiding hot spots, which can lead to food that may 'stick' to your pan or scorch during the cooking process. This means that simply stopping in at your local mass market retailer and purchasing any old set of pots and pans is probably not the best course of action for the best possible quality in your kitchen. I went ahead and purchased a great-quality set of pots & pans a few years ago - they are worlds above the cheap stuff I had before, and I am pretty sure they will last forever - they are not only beautiful, but incredibly sturdy and durable.

Kitchen knives are also important ingredients in the kitchens of today. If you plan to prepare many meals in your kitchen, then the quality of your knives is of the utmost importance. Your knives are an investment you shouldn't have to make too often in your lifetime. For this reason, select a really good set and be prepared to make a sizeable investment in your knives. You will never understand, unless you've tried to prepare foods with knives of inferior quality versus the good ones, just how important it is to purchase good quality and well-balanced knives for your kitchen. You should also try the handles in your hand if you can to see how comfortable they feel before purchasing a set of knives. If you do a lot of chopping and cutting during your meal preparation and cooking you will want to make sure that the knives you are using feel comfortable in your hands. And don't think you have to go out and purchase a 20-piece set. I have so many knives I never even use - you really only need 5-6 different knives at the most to cover all the different functions you are going to use them for (other than a steak-knife dinner set, if that is something you need). 

If you are like me and plan on cooking a great deal of meat then you should also invest in a jacquard. This useful tool helps not only when it comes to tenderizing rather rough and tumble cuts of meat but also pierces the surface so that rubs and marinades can penetrate for a more flavorful experience. This is by far one of my favorite kitchen gadgets and it isn't a sizeable investment for the added value it provides to meals.

A good quality grater is another tool that no kitchen should be complete without. There are many who feel that with all the pre-shredded cheese products on the market today this tool is obsolete but nothing could be further from the truth. First of all, pre-grated and pre-packaged cheese simply doesn't touch the quality of flavor that freshly grated cheese provides. Second, cheese isn't the only thing that these graters are useful for grating. Graters are excellent tools for grating citrus fruits, spices, garlic, chocolate, and even onions. If you do a good deal of baking in addition to your cooking you should not overlook the value of having a quality grater in your kitchen.

Image via WikipediaOf course there are many more cooking tools than I could possibly mention here. Those mentioned above simply happen to be among my personal favorites. There are all kinds of appliances that in my humble opinion no kitchen is truly complete without. In addition to these great appliances there are many tools that are simple matters of preference. Do you peel enough potatoes to warrant a special device for doing so or do you simply opt to purchase an ergonomically designed potato peeler and peel them by hand?

There are no one size fits all answers when it comes to kitchen tools and many of us are often limited by serious budget constraints and restrictions. My best advice if this is the situation for you is to purchase the best possible quality you can afford and build from there. Even if it means replacing one pot or knife at a time until you can manage a complete set of superior quality cooking tools you will find it well worth the price you've paid in the long run.

For some examples of great cooking tools no kitchen should be without, visit http://www.newholisticliving.com/cookingfromscratch.html - it's a great place to find quality gifts for the special cook in your life (even if that's you)!

A Few Top-Quality Cooking Tools:
   

Nonstick Cookware - Friend or Foe?

For the new cook, non-stick cookware can seem like a no-brainer - easy to cook with, easy to clean, and look at all the cute designs!

Image via WikipediaAnd indeed, these things may be true. However, when it comes to nonstick, there's more to consider than meets the eye. Many studies have shown that harmful particles may not only be released into the air from the lining during high-heat cooking, but of course also find their way into your food.

Here are a few considerations to think about before purchasing or using a non-stick pot or pan:

Longevity: Most non-stick cookware, though it may have a seemingly good price when you purchase it, will not last more than 5-7 years TOPS (and that's for the really good quality stuff, and assuming it is properly cared for). After that (or before), it loses its non-stick properties, often becoming even "stickier" than regular pots & pans! Most households actually end up buying new non-stick pans every 3-4 years. When you add it up, well...it adds up.

Durability: This ties into the previous issue, but also has potential health concerns. With use (particularly if used over too-high heat, or with metal utensils (a BIG no-no), the lining of the non-stick pan can begin to release particles into your food. Over time, these particles become flakes, and even (in some lower quality cookware), entire large pieces of the lining can peel off during use! While the jury is still out on just exactly how harmful this material is, I am not a big fan of eating parts of my cookware either way - and you shouldn't be either.

Waste: What happens to all those non-stick pans that get replaced every few years? Are they responsibly recycled? Most probably are not, since the whole pan would need to be refinished on the inside. Do they end up in landfills? Most likely. Not only is this a waste of all that metal, but think of what happens to the rest of the coating as it disintegrates and slowly makes its way into our waterways.... Yep - it goes right back into your body - and you thought you got rid of that pan years ago!

Image via WikipediaSo what is the solution?  There are LOTS of great cookware options out there. Each has its pros & cons (we'll cover some of these here from time to time - and listed a few examples below; there is also some more cookware info on our website at http://www.newholisticliving.com/cookingfromscratch.html), but in general stainless steel, cast iron, and glass can all be good choices. (If you are going the cast iron route, either get a "pre-seasoned" pan, or be prepared to spend some time to properly season and seal it before regular use.)

Really good cookware may be more expensive up front than some of the cheaper non-stick types (except for cast iron), but they can last you many many more years (even generations), so in the long run, you'll end up spending a lot less anyway. If you can't afford a whole set of great cookware at once, pick up a piece at a time, when you can afford it, and soon you'll have a great set that may last you the rest of your life.

So what if you already have non-stick cookware at home? We don't recommend just throwing it out if it's in good condition (though eventually you may need to find a recycler that will take it), but there are some steps you can take to maximize your health while using it.

1. Don't use the pan over high heat. Non-stick cookware is best used over medium heat or lower. If you need to sear or fry something over high heat, use stainless steel or cast iron instead.
2. NEVER USE METAL UTENSILS IN A NONSTICK PAN! Plastic, silicone, or wooden utensils ONLY are okay for use with a nonstick surface.
3. Wash as soon after use as possible by hand, with hot water and gentle soap and a sponge only - do not use harsh abrasive cleaners or scrubbers (a plastic scrubber may be used if necessary, but you shouldn't need it in a non-stick pan), and be sure pan is completely dry before storing. (Do NOT wash in a dishwasher!)
4. From time to time (about every 3-4 uses) wipe inside lightly with paper towel dabbed with cooking oil before storing.
5. If you notice the pan is losing its nonstick properties, or if you see any peeling or flaking of the lining, replace the pan immediately with something more durable and healthy for you and your family.

Related articles on Nonstick Cookware:

• Are Non-Stick Pans Messing With Your Health? (self.com)
• Can I use a frying pan and be green? (guardian.co.uk)
• Cookware : Things You Must About It (mydecorarticles.com)