High Quality Cookware
There are all kinds of high-quality cookware sets – most commonly stainless stell (which is my favourite), non-sticking, cast-iron, copper, titanium, enamel, hard-ionized, etc.
In another article I wrote that in my personal opinion you will probably want one-size fits all cookware – that is, you don’t want to have to have several different pans for several different dishes. My choice is stainless steel cookware, because of my personal cooking preferences and the fact that I am quiet often on the move, so I don’t want to have to deal with schlepping around a lot of stuff - and I still think that way, but a friend of mine pointed out that different cookware materials are very well justified for some people. If you specialize in low-fat cooking a non-sticking cookware set might be right for you (most often teflonฎ coated cookware).
Cast Iron is also great because you it’s basically a “do it all” kind of cookware – it too will last you a lifetime long, you won’t ever have to worry about scratching it like with coated cookware that can release toxins in the food once the coating is damaged, etc. Yes, cast iron has to be pre-seasoned, but nowadays you won’t have to do that yourself anymore because most of the high-quality cast iron cookware companies pre-season the cookware for you and when you get it it’s already ready to use.
Price can be an objection when buying cookware. For me, I happily shelled out more than $200 for my stainless-steel copper-core pan from Williams Sonoma, and I’m still happy about that purchase. I use this pan almost every day and I enjoy it every day! Putting it all together, on knives, pots, etc. I spent several thousand dollars on my current cooking equipment, but it’s worth it. Almost every day when I’m spending my one or two hours of cooking in the kitchen I feel like I’m on vacation and it really is a luxury to be able to spend this kind of time on cooking.
I used to be resistant to buying high quality cookware because I had so much great, delicious and healthy food when I traveled through Thailand, Vietnam and China and the street vendors there used the cheapest kinds of cookware available. But I found that while I don’t mind eating delicious food that comes from $10 wok, I do mind cooking my food in a cheap pot, having to deal with it when it starts to show signs of wear and tear, replacing it with yet another cheap pot again and again. In the end my “expensive” high quality cookware is probably gonna be cheaper than any kind of discount cookware.
