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Modern Maidservants™Resources & Recommendations |
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Resources & Recommendations you'll find in this Good for You-Naturally!™ online catalog. The page you are currently on is *starred. See our other online catalog links here. |
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Blendtec® Blender high performance |
Steamer Flour Mill - NutriMill |
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Misc. Kitchen Appliances and Tools Alternative Milk-Maker and more |
and other Whole Living Food products |
God's Scent-sational Apothecary's Chest™ Essential Oils & Personal Care & Cleaning |
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Exercise Equipment & Info including Needak Rebounder |
Good for You-Naturally!™ Exclusives |
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Cook & BakewareOur top Recommendation - Stoneware, Stainless Steel, Cast Iron, GlassStainless Steel, Glass, Ceramic, Cast Iron, Stoneware, and Enamelware are all good. Anything with any aluminum in it is not good (cookware, foil wrap, utensils or anti-perspirant - aluminum is linked to alzheimer's). Neither is plasic. Also stay away from non-stick coatings - they scratch and chip and get into your food, and thus, YOU! We use Stainless Steel or Glass for our sauce pans and some baking pans. Stainless Steel or Enamelware for our stock pots. Cast Iron for our skillets, dutch ovens, and griddles. Ceramic/Glazed Stoneware casseroles and such. And we love our non-glazed Stoneware / "Pizza Stones" for baking everything from Pizzas, to Cookies, to Casseroles, to Muffins, to Brownies, to Breads. I guess it should be said here, we do not recommend microwave ovens at all. In fact, we highly recommend against using one. (See our recommendations for Steamer, Toaster Oven and/or Roaster Oven to replace it. You really can live without it, and you really will live without it.)
Cast iron can't be beat for skillets, griddles, and dutch ovens. Mine are all Lodge brand cast iron. I love these. They do the job right and will last for generations. (You can also get enamaled cast iron that is good too, but I love the plain for griddles and skillets.)
Great for cooking/baking (especially casserole type dishes) and sturdy, but not indestructable, are my ceramic/glazed stoneware/"Corning" pieces. I have casserole dishes of various sizes and shapes from individual round dishes to 9x13 pans to large round or oval casseroles with lids. Here's where your pretty designs can come in and look nice at the table. I love them all.
But my very favorite of all bakeware is Unglazed Stoneware. It is heavy duty and it bakes so nice. It's worth its weight, just like the cast iron. I began with a chicken roaster, long before "pizza stones" were known. Because I loved that cooker, when the round pizza stones first came out I bought them. I've since progressed to rectangle cookie sheets, 9x13 with a domed cover to use as a roaster or casserole, muffin pans, loaf pans, and bar pan. I love stoneware! Most of mine is Pampered Chef. It is high quality and that warranty is nice to have. I've listed some others below. Sassafras is cheaper but, in my experience, doesn't hold up. Every piece I've bought has broken pretty easily. Bialetti and Good Cook have good reviews and are still inexpensive. Kitchen Supply/Old Stone Oven made the original baking stone. They are little higher priced, but also a thicker, more durable stone with good reviews.
BTW, I also have a brick oven. Well, kind of. Not that I could afford a true brick oven, and I don't even have a stone hearth oven insert--yet. But I do line my oven racks with unglazed tiles. Yes, just unglazed clay floor tiles - the 4x4 size, about 6 per shelf. They are great for baking on, especially my Artisan breads, and I leave them in all the time. They give me a "kind of" brick oven with many of its benefits. They can break, but they're cheap to replace. I have my eye on the stone hearth oven inserts and also a countertop brick oven/convection oven by Cuisinart. Cuisinart BRK-300 Countertop Brick Oven with Convection and Rotisserie, Stainless Steel
Ultra-Kitchenware "Waterless" Stainless Steel Cookware
The 7-ply construction spreads the heat quickly and evenly. The steam control valve makes waterless cooking easy and more healthy because it eliminates the need for grease or oil in cooking. To use the steam control valve, start cooking on medium heat (never use high heat). Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. The 7-ply construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles, you can stack the pans to finish cooking. The phenolic handles are superbly styled and are resistant to heat, cold and detergents. The 7-ply Cookware Set consists of: • 1.7 qt covered saucepan Before you invest up to $2,000 in a set of 7-ply cookware, consider our advantages and superior features. Here you can get the same investment for a fraction of the cost!! These pans are the same make and quality as those you see at fairs and home shows.
Stainless Steel Waterless Cookware (7 ply - 17 PC.) - $500.00 Watch these general links closely. Some items may have no-stick coating that you don't want. Tramontina Stainless Steel Cookware Cuisinart Stainless Steel Cookware
Stainless Steel Bakeware No leaching, rust-resistant, heavy grade stainless steel.
S.S. Bread Pan - $11.00
B/R/K Pressure Pans Use your large Fagor Pressure Pan for Canning too! No hauling out the large canner for quick batches you want to do. Canning tools fit 10 Qt. Fagor pressure pan. |
Go to next page - Kitchen Center (Bread Mixer) and other Appliances and Tools |
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Good for You-Naturally!™ Exclusives | No support for Me and My House with this link, but a great place to order Good for You-Naturally!™ groceries is Azure Standard. |
Modern Maidservants - Culinary Equipment you can order through Me and My House! |
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We are not doctors and neither diagnose nor prescribe. All information contained here is strictly our opinion based on much research and experience. If you choose to use it, you take all responsibility for your health upon yourself. |
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copyright Lisa Hodgen/Me and My House 1998-2009 |
A 18/10 heavy stainless steel is best for sauce pans and stock pots. I have a set of 18/10 Revere Stainless Steel pans (the copper clad Ellipse set plus a 3 qt.). They have served me well so far, but someday I'd like to upgrade to the Ultra-Kitchenware "waterless" (7 ply with steam control valve) cookware. These compare favorably with the "demonstration" brands that cost 4-10 times more. I also have a heavy weight SS stock pot. These are far better than the lightweight stainless steel you typically find. Stainless Steel Pressure Cookers are great time, flavor and nutrient savers. We use ours all the time! Kuhn Rikon, which we carry, is top of the line. Fagor's Duo line is also highly recommended. Once you try one you'll be glad you made the investment. 
Heavy Stainless Steel (non-coated) is a top pick for bakeware too. I have been through many "tinned" steel baking pans. Enamelware is better, but again, a heavy stainless steel holds up much better. I have SS bread pans, cake pans - round, square, 9x13, jelly roll/brownie pan, muffin pans and cookie sheets. I know some of the "Pro" pans come with non-stick finish, but stay away from that. I also have the typical glass pie and quiche pans. 
