The best-performing cookware money can buy.

I’ve had several All-Clad Master Chefs pans since before Amazon existed, back when I was just a food enthusiast. I since went on to train to be a professional chef and found the same Master Chef pans that I used at home in restaurant kitchens everywhere. And the reasons are simple: these pans are indestructible, high performance, no fuss cookware that you can scorch on the stove top, forget in a hot oven, drop onto concrete, abuse with steel cooking tools, and they just keep going. Forever! Two of my pans are nearly thirty years old and cook and clean up like the day I bought them.


They are not the prettiest pans you can buy – the brushed aluminum on the outside scratches and takes on a dull metallic patina over time. However, a minute of scouring with Scotchbrite or Softscrub cleans up the scratches and gets back to shiny bare metal. The lids – which are simply designed and equally durable – do get hot, as reported, but that’s what they make pot holders and side towels for.

BTW, Master Chef is the original All-Clad pan, predating the fancy stainless and copper clad models you find in most department stores. The copper clad ones are very good to cook with but are also very expensive. The stainless clad ones are prettier to look at (and also more expensive than Master Chef) but do not cook as well because stainless does not conduct heat as well as the aluminum clad on the Master Chef models. Master Chef pans heat evenly and rapidly and hold heat well so foods brown better without burning.

My opinion, but All-Clad no-stick pans are less of a good value because you’re paying for an extremely good and highly durable metal pan with a coating that will – unavoidably – scratch and wear out. I have a such a 10″ All-Clad no-stick frying pan sitting on a shelf in the basement. It’s useless but I can’t stand to throw out a pan I paid $125 for.

If you are at all serious about cooking, my suggestion is to strongly consider spending the equivalent of a modest car payment and get a set of Master Chef pans that you will enjoy using every time you cook for the rest of life. And be sure to provide for them in your will for the next generation to cook with.


Picking the right cookware for your health


Being into the whole real food thing is tough. You gotta dissect labels for toxic ingredients, trudge off to an actual farm to get food, spend hours slaving away in the kitchen every week, and you don’t have the luxury of picking up an easy frozen meal at a normal grocery store and firing it up in the microwave when you don’t feel like cooking.

Oh but it doesn’t end there. You also have to worry about whether or not the pots and pans that you cook all that healthy food in are killing you. That nonstick skillet you whipped up many a Hamburger Helper with in years past must not be touched. Your trusty old aluminum baking sheets aren’t so trustworthy anymore.

Types of Healthy Cookware

First, I want to briefly explain what the basic materials that make for safe cookware are. Your best bets are:

  • Stainless steel. Quality matters. Because stainless steel is an alloy of not just carbon steel, but other metals including chromium and nickel, you want the highest-quality stainless steel, which contains less of the cheap heavy metals as filler. Nickel is of primary concern, because it is toxic and can leach from the steel into your food. High-quality stainless steel will have low levels of nickel, and will be constructed in a formulation which makes it resistant to corrosion and leaching or reactivity. To be on the safe side, avoid very long-term cooking and storage of acidic foods in stainless steel, as acids are what can react with the metal causing it to leach.
  • Cast iron. This stuff has been used for centuries. When well-seasoned, cast iron cookware has a coating of polymerized fat which not only turns it into a nice non-stick surface, but acts as a barrier between the iron and your food. More on this in a bit when we get to choosing cast iron cookware.
  • Enamel coated cast iron or steel. Naturally non-stick and non-porous. Again, quality matters. High-quality enamel coating is non-reactive and safe for all types of cooking. Lesser-quality enamel may contain lead, or may chip, allowing unsafe material underneath the coating to leach into food.

Now, let’s pick out some pots and pans!

Article by Butter Believer (


What is the healthiest cookware to look for

What is the healthiest cookware and why do people crave these sets so much? With the cookware market saturated with new gimmicky cookware, healthy cookware takes a back seat.

To make things worse, manufacturers and distributors are not even honest about labeling their cookware as toxic.

Thankfully there is a lot of information that is available on healthy cooking online. We have compiled the healthiest cookware listed in order of preference based on research.


Hopefully this list will help serve you well when you purchase your healthy pots and pans.

The new age kitchen ware available on the market right now has been improved drastically and healthy cookware is now a norm. Since the Teflon non-stick era, steel and aluminum cookware are now coated with complex premium materials such as stone, diamond, marble, ceramic, titanium, and porcelain. The rational behind these is that they coat the aluminum and steel to prevent the harmful effects from getting into your food. In addition, these materials were used primarily to minimize the effects of food sticking onto the cookware.

Without a doubt with these new kitchen ware coatings comes advantages and disadvantages and so it’s up to the consumer to distinguish between the toxic and healthy pots and pans to purchase. However, the new non stick cookware coatings offer more benefits than the prior generation traditional cookware. (Find out here)

Not only have the new kitchen ware been safe guarded against toxic coatings such as Teflon, but they also provide new ergonomics that will make your healthy cooking even more enjoyable. Such improvements are in the heat resistant handles, heat conduction through induction surfaces, and sturdier material construction to prevent vibrations and increased durability.

One thing to keep in mind is while a pan may look nice and harmless on the outside, it could be toxic after you start cooking with it. If you’re unsure about your cookware, it’s best to make your selection from the trusted list of healthy cookware below.

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