Over the weekend, the topic of non-stick cookware came up after an incident with tofu left our stainless steel skillet...well, covered in burnt tofu (our fault, not the skillet's). Not to mention that a lack of skill prevents us from making omelets in our stainless pans. In any case, we know that given the rumblings in the culinary world about the dangers of non-stick, we'd like to choose a green alternative. That's when we decided to turn to a very trusted source for direction on just which green cookware to choose....
When we have a question about a product, we turn first to The Kitchn and then to Cook's Illustrated to get very helpful reviews. So we thought we'd check in on their list for a greener alternative to Teflon or other conventional non-sticks.
Sadly, our trusted source didn't find one pan they'd highly recommend that held up to the rigors of test kitchen cooking--which means it definitely wouldn't hold up for a couple of years in the kitchen. So what are we to do? Try out cast iron, which will last for ages--that's for sure.
(Image: Le Creuset Enameled Cast Iron Skillet, available at Macy's.)