Setting aside for a moment the issue of what pots/pans/etc. to chose for cooking, I want to know:
What do you use for cooking utensils? Spoons, ladles, spatulas, tongs, etc.
More specifically, I'm interested in knowing the brand and material involved. Plastic, stainless steel, silicone, wood, ceramic, etc. (My kitchen arsenal is getting older and I'm about to buy replacements, hence my curiosity.)
Bonus if you choose to elaborate on the reasoning behind your utensil choice (paleo-oriented or otherwise).
always wood, never plastic. I prefer hardwoods, sealed w/beeswax (you need to maintain this, but it's not hard and they stay beautiful and useful forever). shop etsy, you will find beauty, function, and decent prices, PLUS you are supporting an artist, not a pressed bamboo factory overseas. silver, not stainless, though this is an aesthetic choice, not a health one.
I do most of my cooking in cast iron pans, which are non stick with proper care and very affordable. I have a few stainless steel saucepans and stock pots, Revere Ware from thrift stores seems to offer better quality than that made in china today. I treasure my Le Cruset 5 Qt enameled pan. If I had to pick one piece of kitchen ware to take upon moving, this would be it. High carbon knives = better edge, easier prep. And I second the use of hardwood cutting boards and utensils above. I use corning ware pyrex for food storage and baking, again lots of this is around used for cheap. But my biggest hack is seeking out your local resturant supply- you will find abundant stainless steel tools of solid quality for very reasonable prices.
My wooden spoons have been replaced with bamboo, they hold up better and don't trap flavors like wood can.
Tongs and spatulas are metal and plastic. I like soft things in my pans because scratches are annoying and make them harder to clean.
I do like ceramic knives just cause they stay sharp, I get them at harbor freight for cheap.
Le Creuset cast iron enamel cookware and All- Clad brand stainless steel pots and pans is what I use. Wooden, stainless steel and some silicone utensils as well. I keep reheat all left overs in glass containers.
Ceramic knives are the best. They cut great and stay sharp. For spatulas I always get stainless steel, they're the best for scraping.
Cooks illustrated has good reviews, I usually check there before I buy anything.
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