#82 – Throw out all of my old pots and pans and start cooking on all stainless steel cookware.
Over Labor Day weekend, Dave and I were in California, but my family was staying at our apartment in Chicago. I believe it was my sister-in-law, Katrina, who made vanilla pudding that weekend in our kitchen, and it turned out to have flakes of Teflon in it. They didn’t eat the “Teflon Pudding”, but my Mom did start to worry about us dying from cancer from eating Teflon.
So thanks to an early Christmas present from my parents, we were able to go out and buy a very nice new collection of stainless steel cookware. I wanted to go the stainless steel route because the high performance, quality and durability. I am hard on pots and pans. Obviously I can not be trusted with non-stick cookware. I will use the metal spatula, I will.
There is a bit of a learning curve in cooking with stainless steel – like preheat the cookware, and don’t turn the burner all the way up unless you want to boil water – but I’m getting the hang of it. When I follow the rules, I haven’t had any issues with food sticking. And I get to use all the sharp and pointed tools I want. I am also learning to cook more with my cast iron skillet and my new cast iron griddle.
We did throw out all the old scratched Teflon cookware. Hopefully we didn’t eat too much of it.
