Healthy Cookware discussion

[joyce]

Hello everyone,
With Rebeccas article in mind, I've looked for hours at forums and discussions surrounding healthy cookware products. Nobody seems to agree on something that's healthy and practical, so I hoped people will leave their comment about their search for healthy cookware, or product recommendations/reviews/concerns. Thanks!

The ones I looked into:

Skillets/Frying pans:
Enamel: Le creuset and Chantal produce these, but at 6 pounds per 10" skillet, they're a bit heavy
Ceramcor/Mercola: They are made in China, I and some people are new technology shy.
Titanium: Scanpan and other brands often contain nonstick coatings containing PTFE (or teflon), or some of it's chemical relatives. Otherwise, there are products with no reviews for $210+ with not much details, or made in China, etc.
Moderately reactive cookware: (Stainless steel, carbon steel, cast iron )
Other: Aluminum not recommended, people are concerned about lead glaze in their steel products. Conduction cookware?

Rice Cookers:
The two clay cookers had some concerns and some support (no further information, functionality, from China)

[Rebecca]

Hi Joyce,
I appreciate your concerns. Perhaps it will be a help to tell you what I use.

I love the Ceramcor for many of my cooking needs-- the food tastes better. In your hand, it feels and performs like a quality pot.

I use a carbon steel wok for stir fries, toasting grains/seeds/nuts.

I use a stainless steel pressure cooker.

And, I've two Le Creuset pots that are "right" for some applications.

Go by what works for you---and that includes price as well as the weight and design of the cookware.