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NOTE: This post has been updated with the new fry pans I'm using. I no longer have an All Clad Fry Pan.
Even though I've written extensively in all three of my cookbooks about the cookware I use, it's still a question I receive regularly. And it's a great question that I am more than happy to answer, which is why I wanted to share this video with you on my favourite clean cookware.
Just as you care about what you eat, what you cook that nourishing food in is just as important that it's free from harmful and toxic chemicals.
The two most important pieces of cookware are a good fry pan and a versatile dish (like a dutch oven) that can go from stove top (for searing and sauteing) to oven for roasting and baking. Now I realize there are a lot of opinions on kitchen essentials but I speak as someone who cooks ALL THE TIME and you really do not need 20 different pots and pans despite what you may think - I promise! Aside from these two essentials I have 3 different sized Le Creuset stainless steel pots that I use for everything else.
Clean Cookware: Fry Pan
I have three different fry pans that I have collected over the years. However, you really only need one that you can use all the time. The key is that these are free from PFOAs which are known carcinogens. Up to 90% of North Americans have this chemical in their bloodstream. It's also found in "Scotchgard" and other products such Goretex and it's an environmental contaminant too as it's found in our water.
PFAs are considered "Forever chemicals". That means they never break down in our environment and they build up in our blood and organs.
This is the Cast Iron Pan I have (photo above). Use code "JOY" for 10% off. Cast iron pans can help raise your iron levels too, which is a bonus if you have low iron. Please note that it is super important to season your pan properly and care for it properly, that means no soap. This will prevent it from being reactive to foods and breaking down. It's not ideal to cook a tomato sauce in a cast iron for a lengthy time. I use it for fish, pancakes , burgers - that type of thing. I use my coated cast iron (Staub and Le Creuset) for tomato sauces.
I have three different-sized non-stick fry pans from Green Pan. You can buy them on Amazon or at Williams Sonoma. However, the better quality ones are at Williams Sonoma. It's important to note that non-stick does not mean "chemical-free". So if you want to truly avoid all non-stick chemicals then just stick with a cast iron pan.
A good fry pan is incredibly versatile because you can scramble eggs, sear a piece of salmon or cook a veggie burger. I love making my chickpea savoury pancakes in the cast iron pan because the heat is consistent and even.
Clean Cookware: Dutch Oven
I use my dutch oven multiple times per week. A dutch oven is essentially a heavy cooking pot with thick walls and a tight fitting lid. It really traps in the heat and flavour. In the oven I use it to roast veggies (but only when I want them soft - not crispy), cook a whole chicken (remove the lid for the last 10-15 minutes to get the skin crispy) and you can even make sourdough bread!
These are such good quality pots that I have only hand-me-downs of all my Le Creuset Pots and they are still in such amazing shape.
Staub is another brand that is super high quality and also very beautiful.
Now I know you're probably wondering, but what about bakeware? I've got another post coming up about that which I'm super duper excited to share with you!! Stay tuned.
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