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Dishing About Cookware
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I read “Kitchen Experts Speak” (“Design Matters: Green Kitchens,” Oregon Home’s “The Green Living Issue”) and in the letter from POOR BUT GREEN AT HEART (who asked for inexpensive items) Pam Henderson of In Good Taste recommends stainless steel pots and pans for cookware.

I’d like to suggest using cast-iron pots and pans, which are inexpensive, hold heat, don’t have hot spots, are nearly nonstick and, after a bit of seasoning, have no problems with acid cooking. Plus, cast-iron cookware adds iron to your cooked foods and lasts for generations. (I’m still using my great-grandmother’s Dutch oven, which she used on the wagon train.)

Cast-iron pans also take dry heat so you can get those great grill marks from a ribbed pan. And they can go from the stovetop to inside the oven to under the broiler to into the campfire.

I can’t speak to manufacturing greenness, but a cast-iron pan that’s lasted 150 years sounds pretty green to me.

—Murphy Terrell, Via E-Mail

 

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