Editor favorite non -toxic dishes

You don't have to look far from the recommendations of non -toxic vessels. But so many non-toxic vessels, panes, pots and cooking tools that you can choose from, would be forgiven to wonder if they really are really good. Fortunately, yes. There is a handful of outstanding, non -toxic cooking tools like our editors as so many, use them at home daily. All are very good pots, era.

I was one of the most recent people who responded in the staff but somehow the first one got out good melted iron– harder than carbon steel and requires a little more maintenance than enamelled cast– But it is much more affordable than enamel, spiced slightly more than carbon steel (no shadow, I like carbon steel too), it is almost indestructible and over time incorporates a non -stick. Everyone should have at least one cast iron pan and it would be advantageous to have a few more different sizes. – – Daniel Gritzereditorial director

I love my 12 -inch cast iron frying pan because it is the perfect, all -encompassing pan, ideal for destroying steak and achieving gold corn flakes. By using it, it builds a natural non -adhesive surface and will only be better. I like to know that with proper care you can stay with me forever. – – Loila Ibrahimassociated culinary editor

Do you think you don't need a 12 -inch pan? Think again. This wide, shallow pan is so spacious that it is perfect for throwing the ingredients – the vegetables, the dough in the sauce, calls its name. THE stainless steel It is indestructible and can handle really high heat. I always use it, even if I only cook for myself. – – Rocelle starteditor

I have been detoxifying my kitchen for years, and stainless steel has always been my dishes. This All-Clad frying pan gives it on all fronts: it is incredibly durable, evenly distributing heat and feels virtually indestructible. Safe for high heat cooking and can even handle the oven broiler up to 600 ° F. – – Jessie YuchenVisuals editor

I am very loyal to my board piece of wood– In fact, he lives on the worksheet and on the wall on the wall near the stove, waiting to be used. Did you know that the tree could actually trap and destroy the bacteria? This is just one of the reasons I will never give up, plus the fact that The table Gentle knives and provides a lot of space for slicing, risking and grinding. – – Riddley Gemperlein-Schauesassociated editorial director

The enameled cast iron Dutch ovens are one of the most versatile pots. Daro, Sear, steam, roasted, boiling – they can do everything. I love my le kreuset Dutch oven Not only because of the versatility, but also because the enamel is durable. I use it several times a week and is still clean. No flakes or cutting, no PFA, no disturbance. – – Grace Kellysenior editor

I admit: I was late for Le Creuset. For years he refused to believe that this Fancy heritage pots I could beat the Dutch oven my grandmother handed me. I was wrong. It saw me a lot, including the pandemic sour phase. It is not toxic, permanently built and is completely worth it. – – Solomonleading social media editor

Every time I get out hay steel potI feel like I'm cooking for a special occasion – even if I only take chicken breasts on a weekday. I was surprised how much I liked the process of designing the seasoning, and I watched it come from a shiny silver pan with the patina and the character. And not only it looks cooler; Over time, it has received more non -sticks (something “traditional” coated, non -adhesive pan will never do). – – Ashlee Redgerwriter

I really like my carbon steel frying pan: it does everything that is done by a cast iron pan, but much easier. And if you keep your carbon steel frying pan, it works basically like a non -stick pan! – – Genevieve Yamsenior editor

I have reached this wooden spoon Because non -toxic vessels have become fashionable. The flat, square head and built -in center make it a strong spatula to scrap it off while perfect for all my insertion needs. This is the best in a spoon in both worlds. – – Leah Colinsleading culinary editor

I have never been aesthetically worked on gal – I use my kitchen too often to ever have a reality. But these are the glass Dry food containers utilitarians and Snazzy, and I admit that I am amazed and look at them when I walk around the kitchen. I also like to have glasses – when I tried dry food storage tanks, the plastics gave a good, plastic taste to certain dry goods such as biscuits. Vacuum sealed lids The sugar and flour are kept dusty and free. – – Grace

After flooding the peeling of my youth, the nonstick pots, I avoided nonstick pots for years. This means I spent many years when I was disappointed to try to rolled or bake the eggs and even the most widest cast iron frying pan in my kitchen. I finally got a Green panAnd since then I haven't cooked eggs. It is released like a dream and did not show signs of wear over the ownership of three years. – – Megan Stone Tragerassociated editorial director

Why are we experts

• Rocelle start editor of Serious Eats. For almost two decades, he has written food professionally and has reviewed thousands of cooking tools.
• For serious meals, we test the kitchen equipment and regularly test our recommendations to ensure that our top selection is a test of time.