What Pots, Frying Pans and Saucepans I Use & How I Keep Them Clean
Becca Crawford
To my surprise I am very frequently asked what pots, frying pans and saucepans I use. And to my even greater surprise I am also frequently asked how I keep them so clean (my mum would scoff at this because to her excessively clean “you could eat off the floor” Greek standards, my cookware fails miserably her mirror reflective standards. Though I always thought that more attention should be devoted to quality of what’s IN the pan than the sparkly factor of the OUTSIDE of the pan). Nevertheless, I oblige my followers:
I use STAINLESS STEEL saucepans and frying pans. I like the ones with the stainless steel handles as the plastic handles often get too hot if positioned on top of a flame and toxins start spewing out into your home environment. Also plastic handles mean that you can't put the frying pan under the grill when making omelettes, and pancakes as the plastic may start to melt. Avoid aluminium cookware as aluminium is a light metal and a neurotoxin.
Ideally (although don’t lose sleep over this), if you can afford it, opt for stainless steel frying pans made with minimal nickel like the nöni™ range of Solidtenkics. Nickel is found in most stainless steel cookware which may release nickel into food. While small amounts of nickel are not an issue for most people, large amounts may be toxic and even carcinogenic. Other cheaper reputable brands include Scan Pan and Acro Steel. (And no I don’t get any kickbacks from these companies. I just dig their stuff).
I’m a traditional cook, so I avoid all non stick cookware. Period. However natural they say the non stick surface is, its not going to be as natural and non toxic as stainless steel. “But what about things sticking to the surface?!?!?” I hear you cry. Well my answer to that is FAT. And a lot of it.
Here’s my 5 TIPS on how I keep frying pans and saucepans clean:
I cook with lots of NATURAL FATS which go a long way to prevent things from sticking. The low fat, non stick frying pan movement peaking in the 1980s has a LOT to answer for as people (myself included) reduced their natural fat intake and started using cookware that potentially leaches chemicals into their food😤😷. Using stainless steel cookware practically forces you to revert back to using fats to cook with and provided you’re using only traditional natural fats (like butter, beef tallow, pork lard, duck fat or ghee), you’ve got a Win Win! When reheating food in saucepans (instead of microwaving!) I simply add a little bone broth to the bottom of the saucepan to prevent the food from sticking.
2. I soak cookware in hot soapy water STRAIGHT AFTER I use them so food matter just slides off when I get around to washing them after eating.
3. I use a 100% natural eco friendly coconut husk kitchen scrubber to clean my frying pans and pot (combined with a bit of elbow grease – let’s face it brut force is sometimes needed). Granted, the conventional wire scourers are very effective but I eventually (and somewhat begrudgingly) gave them up as they are indeed an ecological disaster (the bits of wire break off, end up down our drain, into the mouths of fish and then we eat the fish 😷). Future generations and environmental sustainability takes precedence (in my mind anyway) over any aspirations for my pans to have mirror-like reflective surfaces. My mum would disagree. With all due respect, she’s of a different generation.
4. I use Young Living dishwashing liquid because it’s non toxic, all natural, and SUPER CONCENTRATED so works out to be very economical (I dilute it by a third with water). I don’t wear washing up gloves so its super important that my dishwashing liquid is non drying and non toxic on the skin because whatever we immerse our hands in gets absorbed into our system. To purchase YL products you need an existing YL wholesale account holder like myself to set up a wholesale account for you and then it’s just online shopping for you. Email me to set up a wholesale account for you or read this page of my website and fill out the contact form. I’d love to set up a wholesale account for you and give you access to our comprehensive online resources, educational events and personalised support.
5. For stubborn stains I use:A few drops of Young Living lemon essential oil because of its unparalleled cleaning power to cut through grease and grime (plus it makes my kitchen smell divine! And/or
A sprinkle of Young Living Thieves kitchen & bath scrub which provides the power of a granular surface scrub free of harmful chemical smells and residue. It contains the mineral nepheline syenite (responsibly sourced), plus baking soda that gently absorbs odours plus sodium percarbonate that releases oxygen when combined with water. (I also use it to clean my bath.)
Once again, to purchase YL products you need an existing YL wholesale account holder like myself to set up a wholesale account for you as per point 4 above.
For slow cooking I love using cast iron pots made by Le Creuset or Le Chasseur (you can certainly use cast iron frying pans and saucepans but I find them way too heavy for day to day use). Cast iron is not cheap, but a valuable investment that will last a lifetime (or longer).
People with haemochromatosis (excessive iron) should avoid using cast iron. I also own a non-lead Sunbeam slow cooker but much prefer the cast iron pots as I’m a traditional cook and prefer the more intense flavour they provide…plus they look so much prettier…I’m a girl after all ;-). If you do use a slow cooker ensure that the insert is non-lead.
Hope you thought this little post was helpful. Wishing you Kali Orexi (that’s Greek for good appetite!).