For today’s Get Healthy Holly, we’ve got a video response to a reader who asked:
Would Healthy Holly purchase non-stick pans? If not, what are some good options?
No, Healthy Holly would not use non-stick pans. To find out why, and what some good alternatives are, watch this happy little four-minute video.
The Skinny: to Stick or Not to Stick? from Holly Hickman on Vimeo.
This post is being submitted to Real Food Wednesday, hosted this week over at Kelly the Kitchen Kop.
And! For more Get Healthy Holly posts, click here.
{ 1 trackback }
{ 4 comments… read them below or add one }
Enjoyed the video! Well-done. You’re a pro, clearly.
But I half expected a Texas accent, so I’m slightly disappointed. I need to go back to Texas for a while to refresh mine.
-Steve
Thanks, Steve! Yeah, the accent comes out when 1) I’m knackered, 2) I’ve quaffed a bit, or 3) I’ve been back there for more than a week. So I should have filmed this video the second week after no sleep and vats of wine. Ah’d be RALE Suth’n thay-un.
Hello Holly,
I just stumbled across your blog and am loving it. I have many many non stick pans, and will slowly be changing to stainless steal pans. It may take a while because I am on a college budget though. lol.
I was wondering if you had any links to recommendations for the dutch oven? Also, do the pots and pans need to be lined in copper? I have a smaller pot but its not lined in copper. I understand the heat conducting properties, but as I said I am still a poor college student.
Thanks so much and I look forward to reading more of your website!
Hi, Ashley, and thank you for your note!
I hear you on the budget issue, but the great news is that you really don’t need a lot of pans. I cooked for years using one small Dutch oven (Le Creuset, although you could get a stainless steel Dutch Oven instead of a porcelain-lined cast iron one), a 10-inch stainless steel skillet (All-Clad) and a large stainless steel pot I’d use for boiling pasta and making beans, etc. That’s it. If I were you, I wouldn’t worry about the copper lining — it’s not necessary, just icing on the cake. I’d just get a good, heavy stainless steel skillet of some sort, a big SS pot and, if you need one, a Dutch oven, but you can make do without. For nonstick (and budgetary) purposes, I’d definitely invest in a cast iron skillet. Those things are very inexpensive and last forever. A good source for brands is Cook’s Illustrated.
I hope that helps!
Best wishes,
Holly