Best Paleo Cookware | Pots & Pans
It helps to shoot for the highest quality and best paleo cookware if you plan to be cooking a lot more than you used to. We’ve tried a lot of cookware over the years and learned that less is more, especially if you can latch on to a few quality “go to” items. Here are some of our mainstay pots and pans that we highly recommend.
Fissler Pressure Cooker
One of the great surprised to us was how a pressure cooker would add to our workload in the Byrd House kitchen. The Fissler pressure cooker is the best, but there are more economical brands that work. Simply stated, we can’t do without it. From Beef Burgundy to Asian beef ribs to chicken broth and beef bone stock, the pressure cooker is a real hero for us. If you have one or buy one, we recommend ‘cutting your teeth’ with Cook’s Illustrated pressure cooker cookbook, then innovate!
Le Creuset Cookware
We absolutely love our 11-3/4-Inch Le Creuset Signature Iron Handle Skillet. Le Creuset is the undisputed leader in the arena of named cast iron cookware.
Emeril Cookware
As pots and pans go, for years we’ve used a set of Emeril stainless with copper discs that includes three fry pans, a sauté pan, two saucepans, and several stockpots with various inserts. One day we’ll throw down for a set of All-Clad cookware, but right now it’s hard to see the All-Clads being that much superior.
Lodge Cast Iron Skillet
Our Lodge 12 in. Cast Iron Frying Pan has been hanging around our kitchen for years and years. Some say the Lodge cast iron pans are indestructible, but I was able to ruin one by heating it until it glowed red while preparing blackened red fish. Recently, we’ve made Thai curry in our Lodge with good success.
Mario Batali Sauté Skillet
I was looking at the Le Creuset 11 inch sauté pan when I ran across the Mario Batali 14 inch enameled open sauté pan. This pan is a heavy ‘monster’ that can accommodate a whole chicken in parts or four steaks and can cook a massive amount of Thai curry, chili or spaghetti sauce.
Martha Stewart Dutch Oven
Somehow we ended up with a Martha Stewart Dutch Oven. If we bought a new one today, we’d go with another brand, like Le Creuset or Lodge. Yet, we cannot complain because – well, because a Dutch oven is a Dutch oven. A must for traditional stews and other oven baked entrees, such as Chicago chicken Vesuvio, the Dutch oven is a standby that no kitchen can go without.
