a nonsticky-wicket

I received this email query from a reader named Heather:

I was reading Ethicurean today about pots & pans & non-stick hazards and it motivated me to finally start asking serious questions about what kind of pots & pans I should have. So I thought to myself, "I'll bet Molly at Batter-Splattered" has some wise thoughts on the subject. So do you? Want to post about it? Or just email back? And some ideas about where to get said miraculous pots & pans in the Anchorage area?

My response:

Hi Heather, hhhmmmmmm I was way ahead of the curve on the switching from nalgene bottles to cool aluminum ones (mostly because sigg bottles are just so darn pretty) (and because I never liked nalgene bottles) but I'm afraid I'm still cooking with nonstick skillets. But all my pots are either enamel Le creuset or copper. I might have to break down and go get a beautiful NON-nonstick (ahaha) 4 qartt all clad saute pan and toss the non-stick skillets. From Habitat or Williams Sonoma. I think all my pots and pans have come from thrift stores so it's hard to spend real money on such things. What are you thinking of buying? Why is it that everything is trying to kill us these days? I guess I could take heart in knowing that I'm 35 and by now, all the damage has been done already ;-)

Your thoughts?

Comments

[Abby]

I've wondered about this myself, and I use a little of both kind (I just try very hard not to scratch the nonstick ones!) I'd love to replace them all with heavy-duty, copper-bottomed ones, but the COST gets in the way. Ya know?

[heather]

In response to Molly's email I researched all-clad. The stainless is everything I wanted--including dishwasher-safe--but WOW! The COST! Sigh.

[molly]

yep heather, and i've never found allclad at the thrift store!