This page lists many of my recommendations for the kitchen from cookware to dish cloths, but to learn more about why I chose the cookware below, read this post about stainless steel, cast iron, carbon steel, and more. I share details, pros and cons of the safest and least toxic cookware materials available.
As Tamara Rubin says, there is no safe level of lead in dishes or cookware. Unfortunately, all of the Le Creuset pieces she has tested have been positive for very high levels of lead or cadmium on the outside, and all but one tested positive for lead on the inside. Due to this, Le Creuset is definitely not recommended.
Cast iron and carbon steel do leach iron into your food.
Glass is a very safe material except it is more fragile and prone to break when under temperature changes.
Stainless steel is considered safe by many, but I’d rather have iron leach into my food than the nickel and other metals used in the stainless steel alloys. But, if you’re at higher risk for excess iron, you might feel differently.
I’m still not sure what to think of unglazed clay cookware. Some seem to think its the worst, and some think it’s the best. As I have no way to test or determine if it’s safe or not, I’m not including it in my lists.
If you have ceramic dishes – plates, bowls, or mugs and you want to have them tested for lead, visit Tamara Rubin’s page to find out how to send them to her for testing with an XRF lead-testing instrument, which is built to test ceramic surfaces whereas the commonly available lead swab kits were developed to test lead in paint, not in ceramics.
There is a ceramic cookware line, called Ceramcor, or also known as Xtrema (as marketed by Dr. Mercola), that is advertised is being lead-free, but upon testing with an XRF instrument, this is definitely not true. The following results were taken from Tamara Rubin’s blog post (I’ve paired them down a bit – for full results, visit Tamara’s post. The pan which she tested was purchased from the company in November 2016.
- Lead (Pb): 74 +/- 15 ppm
- Barium (Ba): 597 +/- 55 ppm
- Cobalt (Co): 9,376 +/- 391 ppm
Center of Bottom of Pan (Permanently affixed label in center of bottom). This is the surface that is against a flame or heating element when the pan is in use.
- Lead (Pb): 7,258 +/- 201 ppm
- Cadmium (Cd): 567 +/- 28 ppm
- Barium (Ba): 688 +/- 67 ppm
- Cobalt (Co): 3,784 +/- 251
Cross Section of Pan (Substrate: beige/pink ceramic base from broken side of pan)
- Lead (Pb): 25 +/- 12 ppm
Interior (food surface) of lid:
- Lead (Pb): 120 +/- 18 ppm
- Barium (Ba): 453 +/- 55 ppm
- Vanadium (V): 1,069 +/- 144 ppm
- Titanium (Ti): 2161 +/- 236 ppm
- Cobalt (Co): 9,506 +/- 405 ppm
Carbon Steel Pans & the Environment
Blu Skillet Ironware is the only company I know making carbon steel pans without using aluminum (sandblasting). Other things to take into consideration:
- French brands like Matfer Bourgeat and De Buyer are often the lightest in weight, but their handles are not comfortable at all. I think most people would find Blu Skillet Ironware’s handles to be much easier to hold onto.
- Pay attention to the weights of each brand and each pan. Some are incredibly heavy. If you find a good weight combined with a pan that has the right handle and the right balance, it should be comfortable to use.
Carbon Steel Baking Sheets – tips
- From what I can tell, all brands of carbon steel baking sheets will warp when they reach hot temps in the oven, as low as 350 degrees F. From reading reviews, it seems like many cheaper stainless steel pans also warp at hot temps. De Buyer baking sheets are thinner than Matfer Bourgeat, thus, Matfer baking sheets warp about at least half as much as De Buyer, which is good. The Matfer baking sheets are cheaper than the cladded stainless steel baking sheets, so they are a good option until one has enough funds to go for the stainless steel sheets that remain completely flat.
Stainless Steel – how to wade through all the different brands
All stainless steel pots and pans recommended in this post work with induction. All of the stockpots listed are cladded, rather than disc-based. There are a ton of stainless steel brands out there, which is overwhelming. Which is better and what is the difference between All-Clad Stainless, Tri-ply, Copper Core, etc? Here are a few tips to help you navigate toward the best brands:
- The best skillets are Demeyere’s Proline’s, in terms of cladded (conductive metal thickness – these are aluminum clad), which are rivetless for easy cleaning. The All-Clad d7 skillet costs less, but has rivets (skip the other d7 items).
- For sauce pans the Demeyere Atlantis curved and straight-wall pots have copper and silver that spread heat extremely well and react faster to changes in heat. All-Clad’s MC2 line costs less and performs just as well, but is not induction compatible and has exposed rims (don’t put in dishwasher), and all of All-Clad’s handles are uncomfortable, so are not recommended.
- All-Clad’s Copper Core line “has about the equivalent of 0.91 mm copper, making it slightly more heat conductive than All-Clad Stainless (1 mm of copper is worth about 2 to 2.4 mm of aluminum in terms of heat-spreading power, depending on the exact alloy grades in question). Copper Core is a slightly better performer than All-Clad Stainless. It also heats up and cools down faster than All-Clad Stainless and spreads heat more evenly.” – http://www.Centurylife.org. They still have palm-digger handles, but on the upside, they have helper handles on the opposite side.
- Demeyere 5-Plus/ aka Zwilling Sensation / aka Industry 5 and All-Clad Stainless lines are about the same value. They don’t perform as well as those listed above (less thick aluminum layers = less responsive). The Demeyere 5-plus is rivetless, and has comfortable handles, and the All-Clad Stainless has rivets and has less uncomfortable palm-digger handles.
Stainless Steel – Comparing Saladmaster brand to 360 brand.
Cookware like the 360 Made In Wisconsin has a “vacuum seal” to their lids, which can make a difference in how much energy or heat is needed to cook the food, and all the vapors are captured. They are similar to the Saladmaster cookware (also made in Wisconsin) in that regard (Saladmaster also has the “vacuum seal” on their lids, although the Saladmaster has the famous additional feature: the vapor valve, which starts rattling when the inside temp reaches 187 degrees F, which then allows you to turn the heat down, so that the food is never being cooked beyond that temp. I think the idea is that if you are not cooking beyond that temperature, that more enzymes in your food may survive, making your food healthier. But I’m not a food scientist or a chemist, so don’t quote me on that! Unfortunately Saladmaster cookware is incredibly expensive…you will pay $3,100 for 6 pots and pans, and you get a food chopper for “free.” If we allocate $400 of that to cover the cost of the food chopper, you would still end up paying $450, per pan! And some of those pans will be the smaller sauce pans (like a 2 or 4 quart) and potentially a fry pan, depending on what you choose. That is pretty nuts. I love the vapor valve, but…it seems like Saladmaster is only obtainable for the very rich.
To give an even more detailed comparison between the two brands Saladmaster and 360….
If you purchase the “Classic” set from Saladmaster, you will have 2 qt, 4 qt, and 5qt pots, and an 11″ skillet. With every set they give you two premium pieces, such as their 12″ electric oil core skillet, 9 qt braised pan, or 5 qt electric oil core skillet, a deep dish skillet, or a baking sheet, etc. They give customers a food chopper with every order. This totals $3,100.
If you purchase a similar list of items from 360, such as the 2 qt, 4 qt, 6qt pots, an 11.5″ fry pan, a slow cooker base with 2.3qt pan, (base fits onto the 4 qt pot as well), an 8 qt stockpot, and their food chopper (which isn’t as nice as the Saladmaster, due to the base), it would cost you: $1,643 vs. the $3,100 with Saladmaster, and the 360 slow cooker base is separate from the pots, creating more versatility. Making adjustments for the difference in cost for the food chopper, this averages about $232, per pan.
The 360 slow cooker base heats from 155 degrees to 255 degrees F.
The Saladmaster electric oil core skillets/slow cookers heat from 155 degrees to 450 degrees F.
Stainless Steel and the Environment
They also say that they don’t use any ‘coatings.’ They don’t use degreasers to get the oil off of the pan which is require in finishing the pan in the way most manufacturers do. Their dry sanding process is proprietary and uses more than 50 belt types and grits.
I don’t know what the typical manufacturing of stainless steel includes, so I can’t check these claims or provide any further insight.
Just because, I’ll list a few solar ovens:
- Gosun Fusion: the cooking temperatures are: (Solar) 250 F – 425 F (Electrical) 350 F. This can be used strictly as a solar oven, or can be plugged in to cook at night.
- GoSun Grill – doesn’t have the option to be plugged in – solar only.
I would use all of the pans listed below, but only you can decide what cooking surface you’re comfortable using. Also, deciding if you want rivets or a welded rivetless design is something to consider, so I tried to include a rivetless as well as a riveted design for each pan type. Rivets are mainly a consideration for cleaning. Each pan type/size I recommend has multiple options listed.
Cookware, for 1 person: 6-7 pieces
- 2 Skillets: 11″- 12″ & 9″- 10″ & 7″
- 7″ / 5″ cooking surface, 1.81 lbs – Blu Skillet Ironware, $140
- 8″ / ? cooking surface, has rivets, 1.98 lbs – De Buyer, $34
- 8″ / 6″ cooking surface, has rivets, 2.31 lbs – Blu Skillet Ironware, $180
- 8″ / 6.75″ cooking surface, has rivets, 2.4 lbs – Mauviel, $40
- 8.3″ / 7.8″ cooking surface, 3.7″ tall, 2.5 lbs, Demeyere 5-plus, $120
- 8″ / 5.5″ cooking surface, rivetless, 3.5 lbs – Demeyere Proline $170
- 8.5″ / 5 7/8″ cooking surface, rivetless, 2.69 lbs – Matfer Bourgeat $30
- 9″ / 7″ cooking surface, has rivets, 2.94 lbs – Blu Skillet Ironware, $220
- 9.5″ / 7.5″ cooking surface, 3.3 lbs – Mauviel
- 9.5″ / ? cooking surface, has rivets, 3.04 lbs – De Buyer $41
- 9.5″ rivetless 3.1 lbs – Matfer Bourgeat $32
- 9.5″ / rivetless, 3.4 lbs – Demeyere 5-plus $80
- 9.5″ / 7.1″ cooking surface, rivetless, 4.4 lbs – Demeyere Proline $220
- 10.2″ / 7.25″ cooking surface, 2.98 lbs – De Buyer, $57
- 10.25″ rivetless 3.11 lbs – Matfer Bourgeat $40
- 10″ / 8″ cooking surface, 3.5 lbs – Blu Skillet Ironware, $260
- 10″ / 7.5″ cooking surface stainless steel All-Clad SD75712 D7 3 lbs $150
- 11″ / 8.5″ cooking surface, 4.4 lbs – Mauviel
- 11″ / 4.2 lbs – Demeyere 5-plus
- 11″ / 8.7″ cooking surface, rivetless, 3.3 – 3.8 lbs – Demeyere Proline $250
- 11″ / ? cooking surface, 4.14 lbs – Matfer Bourgeat $45
- 11″ rivetless Demeyere 5-Plus $160
- 12″ / 9″ cooking surface, 3.7 lbs – All-Clad Copper Core $255
- 11.75″ / 8.88″ cooking surface, 4.14 lbs – Matfer Bourgeat, $50
- 12″ / 9.5″ cooking surface stainless steel, 4 lbs – All-Clad SD75712 D7 $150, has rivets
- 12.5″ Demeyere 5-Plus $190
- 12.6″ / 10.2″ cooking surface stainless steel rivetless, Demeyere Proline 5.2 – 5.7 lbs $290
- 13″ / 10″ cooking surface, 5.5 lbs – Blu Skillet Ironware, $350
- Universal lid – stainless steel 12″ or 13″, or glass up to 12.5″
- 2 Sauce pots: 1.5 quart & 2.5 or 3 quart
- stainless steel: (ideal diameter for 1.5qt is ~6.5″, for 3qt, ideal is larger than 7.5″)
- 1 quart 360 Made In Wisconsin 8″ diameter, 2.75″ H, 2.7 lbs $150
- 1.5 qt All-Clad 6203 SS Copper Core 5-ply 6.6″ diameter, 3.3 lbs $240
- 1.6 qt Demeyere Atlantis 6.3″ diameter, 4.5 lbs $220
- 2 qt 360 Made in Wisconsin 9.25″ diameter, 3.5″ H, 4.1 lbs – $170
- 2 qt Demeyere 5-Plus 4.15 lbs $90
- 2.3 qt Demeyere Atlantis 7.1″ diameter, 5 lbs $130
- 3 qt 360 Made in Wisconsin 4.85 lbs – $200
- 3 qt Demeyere Plus-5 4.99 lbs $90
- 3 qt All-Clad 6203 SS Copper Core 5-Ply 9″ diameter, 5.3 lbs $200
- 3.2 qt Demeyere Atlantis 9.4″ diameter, 5.5 lbs $250
- 3.5 qt Demeyere Atlantis 8.5″ top diameter, 6″ bottom diameter, ~3.5″ tall, 5.1 lbs $300, 2.2mm aluminum clad
- 3.5 qt Demeyere 5-plus saucier 10.7″ diameter 6 lbs $100 – 2mm aluminum clad
- stainless steel: (ideal diameter for 1.5qt is ~6.5″, for 3qt, ideal is larger than 7.5″)
- Saucier, stockpot or dutch oven: 5.1 – 5.5 quart. The ideal size is about 9.25″ diameter, and 5.5″ tall.
- 5.1 qt Demeyere Atlantis CONICAL dutch oven, $320 – $400
- 5.2 qt De Buyer Primo Matera Conical Copper Stainless Steel, $800
- 5.5 qt All-Clad 4500 Tri-Ply Bonded CONICAL with domed life $251 (2.6mm)
- 6 qt 360 Made In Wisconsin stockpot – has tightly fitting lid so no air escapes $250
- 6 qt All-Clad 4506 Tri-Ply 10.5″ diameter 5 lbs $275 (2.6mm)
- 6 qt All-Clad 650618 SS Copper Core 5-Ply with Domed Lid, 7.1 lbs $300 (2.4mm)
- 6 qt 360 Made In Wisconsin, 10.5″ diameter, $250
- Stockpot: 8 quart. The ideal 8 quart stock pot would have no less than a 10.5″ diameter, and be 7″ tall. Less than 7″ tall and you won’t be able to comfortably fit a beef knuckle in for making gelatinous broth.
- 8 qt All-Clad 4508 Tri-Ply SQUAT, has rivets, 5 lbs, 11.25″ tall $273 (2.6mm)
- 8 qt 360 Made In Wisconsin SQUAT, 10.5″ diameter $300
- 8 qt Demeyere 5-Plus TALL stockpot, rivetless, 7.33 lbs , 10.3″ tall $330 (2.95mm)
- 8 qt All-Clad 6508 SS Copper Core 5-Ply, has rivets, 5 lbs, 11.8″ tall $350 (2.4mm)
- 8.9 qt Demeyere Atlantis SQUAT rivetless, 5 lbs $350
- 8 qt Cuisinart MCP66-24N MultiClad Pro, has rivets, 6.65 lbs $70
- Dutch oven, 6 – 7 quart
- cast iron: if buying cast iron, which is heavy, go no larger than 6 – 7 quart. Both cast iron and carbon steel pots will leach iron into your food, particularly acidic foods or stews which require long cooking times.
- carbon steel: SolidTeknics brand is planning to release a 7 quart low carbon steel pot sometime in 2018, which will have a 13.8″ diameter opening. and hold approx. 7.4 quarts.
- stainless steel
- 6 qt 360 Made In Wisconsin stockpot – has tightly fitting lid so no air escapes $250
Cookware, for 2 people – add the following 3+ quart sauce pot if you don’t already have one.
- Sauce pot ~ 3 – 5.5 quart (choose the size that works best for you)
Cookware, for 3 – 4 people – add the following
- Sauce pan
- Saute pan – shallow: 3.5+ quart – useful for reducing large batches of leafy greens down to size.
- Stockpot – large: 10 – 16 quart, for large families.
Cookware, for 5 – 6 people – add the following
- Saute pan – shallow: 6 quart – useful for reducing large batches of leafy greens down to size.
- 6 qt Cuisinart 89336-30H, riveted, untreated, glass-lidded, aluminum-base alternative with thinner sidewalls and a lower grade of stainless steel that is stickier, $48
Cast Iron Skillets
For those that want cast iron, here is a list of the best modern smooth-surface cast iron, listed in order of ranking best to worst, taking all features into account. If you want to know about all of the modern smooth-surfaced cast iron brands, read this post.
- Field Company 10.25″ pan 4.5 lbs., or 11.5″ pan 6 lbs., good cooking surface as well and comfortable handle. No pour spout and may not pour well.
- Butter Pat 10″ 4.8 lbs, or 12″ 6.9 lbs, best cooking surface (surface finishing), the bottom of the handle might get uncomfortable for your hand. Has pour spout.
- Marquette Castings 10” 3.7 lbs (they also have a smaller 8” pan at 2.5 lbs). These lighter weight pans are made in China. They have slightly larger versions of these that are slightly smoother that are made in the USA, but they are significantly heavier.
- Cookie/Baking Sheet
- glass: Pyrex 12″ x 10″
- stainless steel
- carbon steel: Matfer Bourgeat. You can find most of the Matter Bourgeat sheets on Amazon, but you may pay more than through the equipment supply websites below. If you buy these, follow the seasoning instructions here before using.
- 15.75″ x 12”, angled sides (item 310101), 1/16″ thick, weighs 3 lbs, 1.8 oz, also available on Amazon for about the same price.
- 20 7/8″ x 12.75″, STRAIGHT sides (item 455003), 1/16″ thick, weighs 5 lbs, 2 oz
- 23.75″ x 15.75″, angled sides (item 310103), 1/16″ thick, weighs 6 lbs
- 23.75″ x 15.75″, STRAIGHT sides (item 455001), 1/16″ thick, weighs 7 lbs, 10 oz
- 25″ x 17.75″, angled sides (item 310104), 1/16″ thick, weighs 7 lbs, 7 oz
- round, 10.25″ diameter (item 310404)
- round, 12 5/8″ diameter (item 310407)
- round, 14.25″ diameter (item 310408)
- round, 15.75″ diameter (item 310409)
- Casserole dish
- Pie or cornbread pans
- Bread Pan
- glass: Anchor Hocking or Pyrex 1.5 quart
- Cutting Board – it’s nice to have two end-grain cutting boards, which will help keep your knives sharper, longer. I highly recommend ordering from Jay Kang, of Rescued Woodworks on Etsy. He sources his wood locally – no lumber shipped over country lines and fumigated! He is located in Madison, Wisconsin, but will ship to you. I don’t recommend an end grain cutting board thinner than 1 3/8″. You can oil it with animal fat (I oiled mine with lamb fat, or you can make your own mixture of animal fat and beeswax. I tried that too and it gave the board a great finish!
- a smaller one that you can keep out 18.5″ x 13.5″ should be the right size to fit in most sinks.
- a larger one for breaking down chickens, etc: 24″ x 16″
- Mixing Bowls
- Measuring Bowls
- Fermentation Vessel – Anchor Hocking 1 gallon glass jar with glass lid. Because these have straight sides, it’s easier to get disc weights in. You can then weight the discs with another jar full of water, or a rock, whatever you like to use. Here are some examples of glass and ceramic disc weights, but you might find it easy to order the Stone Creek Trading glass Luna weights from Amazon here (I recommend the 6.5″ for the 1 gallon anchor hocking jar linked above, or these Pickle Pebble mason jar glass weights. but I like the idea of using wood as discs to hold down vegetables, and then placing a rock on top! If you want to upgrade your fermentation situation, you might consider a water-seal crock, like:
- ceramic: Xtrema brand 2.5 quart
- Salt bowl – I like to keep my salt handy in a little ceramic dish, so I can grab pinches and larger amounts, but it’s good to have something with a cover, especially if you have forced heat in your house, which kicks up the dust even more. Goodwill can be a good place to find this.
- Immersion Blender – Bamix (tested lead-free by Tamara Rubin)
- Food Processor – for vegetables, try a manual food chopper. I like the Maxam Vegetable Chopper – but as a knock off the Saladmaster food copper, it def. has it’s downsides. 360 Cookware also sells a food chopper that looks legit, but I don’t know if I’d like the way it attaches to the counter. Another good thing to have is the Bamix Slicesy, which is a food processor attachment that works with the Bamix immersion hand blender. If you want a typical large food processor, consider the 12-cup Magimix food processor. Magimix is made in France. There’s also the Breville food processor.
- Food Processor – for dry ingredients & spices: Bamix dry grinder.
- Juicer – Omega VSJ843 or Greenstar Pro GS-P502-B
- Glass water bottle – Life Factory bottle
- Glass Pitchers – half gallon
- Funnels – Bellemain Small Funnel Set, and Bellemain 5″ Stainless Steel Kitchen Funnel Removable Strainer Liquid, or Zoie + Chloe 3-in-1 Stainless Steel Funnel Set – Wide Mouth with Mesh Basket – Narrow Mouth with Strainer and mason jar canning funnel – Norpro or other.
- Strainers – U.S. Kitchen Supply 3″, 4″, 5.5″ and 8″
Scale – Mira with glass platform glass top – $20, or EatSmart EES1011, stainless steel top – $40
- Corelle plates & bowls (tested lead-free by Tamara Rubin). Tamara said to stay away from their mugs though.
- HCL Dinnerware
- HF Coors plates & bowls, and mugs (tested lead-free by Tamara Rubin)
- Williams Sonoma – all of their white dinnerware appears to pass Calfornia’s lead proposition 65, which means the lead must be below 90 parts per million, but I haven’t tested these and I don’t think Tamara has either.
- Mug – Pacifica. Has a handle large enough to fit a few fingers. 14oz. These Provisions mugs are even cheaper, and they also hold 14oz.
- Plate – Provisions or Aaron Probyn
- Bowl – 1 quart: Provisions or Aaron Probyn small serving bowl (for some reason, this bowl from Aaron Probyn collection is super expensive).
- Bowl – 25oz: Pacifica
- Bowl: 16oz: Aaron Probyn or Pacifica
- Handmade wooden bowls might be fun to try — not sure how they will weather over time. You could try to a local wood turner by contacting a local wood turning association. Or, find your local Rockler or Woodcraft store and see if there are any wood turners there who are interested. If nothing else, try Holland Bowl Mill or Don of Dead Tree Woodworks from Freeland, Michigan. As for sizing, I love my wood bowl, which just barely holds 5 cups. It is the one in the picture below. It is 8.25″ form outside to outside, and it is 2 7/8′ high. It is absolutely wonderful. It never gets hot to hold, and it’s beautiful. Make sure you get it finished in something non toxic. I like to finish mine with animal fat and beeswax, but some people say that using that fat is bad and acquires a weird smell over time. Some use RAW linseed oil (the boiled kind has heavy metals added to speed up drying time), but I don’t like the taste of that and feel that it might get rancid. If one bleaches the raw linseed oil, as shown in the video below, one can separate the fats from the oil (don’t ask me about the chemistry or logic behind this!) and it will speed up the drying time of the raw linseed oil.
Note that wooden pieces like this can crack over time – you just don’t know what can happen with wood, as it can expand and contract. The ones below are made from alder.
- Handmade wooden plates – you might be able to find some from Jarrod Dahl of Wood Spirit Handcraft from Marais, MN. If he is not available, try to find a wood turning association in your area and find someone. Or, find your local Rockler or Woodcraft store and see if there are any wood turners there who are interested. I like plates at least 10″ in diameter, like these:
Knives – Carbon Steel
As I’m still learning about knives, how to sharpen them, and what I like to use, I searched for cheaper carbon steel brands. Later after you learn what you use the most and what you like, you could find someone to make custom knives with very very hard steel.
- Paring knife – carbon steel – R. Murphy – made in the USA
- Chef knife – I don’t know what to recommend here yet, except finding some at Goodwill.
If you break down animals such as chicken or beef or pork, you might find these boning knives to make the work faster and easier. You might find some vintage carbon steel knives similar to these on ebay for a cheaper price.
- Boning knife – flexible/curved – 6″, item 1455 – Dexter Russell
- Boning knife – narrow/stiff – 6″, item 1320 – Dexter Russell
- Boning knife – wide/stiff – 6″, item 3121 – Dexter Russell
- Filet knife – flexible – this one is 8″, which is overkill in my opinion – Dexter Russell
- Shun kitchen scissors (DM7240), or Tanegashima Hamono-18cm (I don’t recommend Tanegashima for boning chicken, since they are an heirloom type of item – don’t boning knives work way better anyway?). The Shun scissors are made of “High-carbon, molybdenum-vanadium stainless steel,” so the steel used in these scissors is at least 10.5% chromium by mass, which makes them resistant to rust. Molybdenum boosts the rust-free properties of the steel and added vanadium strengthens it. Thus, they will not stay as sharp or be as sharp as the Tanegashima Hamono scissors, which uses shirogami #1 steel, described as “carbon steel with minimum impurities.”
- Tanegashima Hamono – Ikenobo or Koryu for cutting flower stems
If you need butchering materials…
- Kam-Lok 17.5″ – 25” Hand Saw Frame, from http://store.kascosharptech.com/prod-160-3-414-244/kam-lok-17-5-hand-saw-frame.htm
- Hog scraper
To keep all of your cookware and bakeware in its safe condition, use only wooden utensils. Wether you are using ceramic, enameled cast iron, seasoned cast iron or carbon steel, stainless steel or non-stick pots and pans (I never recommend non-stick, no matter the safety claims), wood utensils will not damage the protective surface nearly as much as metal utensils will. Once you damage the protective layer of any cookware, you are exposing yourself to whatever lies within or underneath. Wooden utensils provide us with an easy way to protect ourselves, and increase the longevity of cookware or seasoning on our cookware. These handmade wooden utensils may seem expensive, but they will last a very long time if you don’t put them in the dishwasher. They are also beautiful to behold, and make the kitchen more peaceful. I also like supporting crafters who are keeping skills alive for the next generation.
- Egg beater or whisk, but it’s hard to beat a simple fork.
- Mixing spoon
- Frying spatula in wood, or in metal from Dexter Russell
- Scraping spatula – 12″, 10″, 9.25″, or 7.5″
- Saute utensil
- Measuring cup – 1 cup
- Measuring cup – 1/2 cup
- set of measuring spoons, you also might find them here
- Tongs – metal – Open Kitchen William Sonoma (these are the best!)
- Rubber spatula with wood handle – one of the few exceptions to the all-wood rule.
- Heirloom Living brand, from Amazon, or their website. Their silicone is rated safe at much higher temperatures than cheaper brands, which mean it should last longer in the kitchen, sometimes being exposed to heat. Beware the large size is super huge – the silicone par tis 4.5″ x 2.75! The med or small are betters sizes, medium: 3.25″ x 2″, and the small: 2.75″ x 1.25″.
- Fletcher’s Mill: 2 ” x 0.75″ x 12″, 10″, or 8″
- Potato masher – find a stainless steel vintage masher from a local store or eBay or Etsy
- Meat tenderizer – not sure where to find a good one. I wouldn’t want an aluminum tenderizer, which is what is typically offered
- Slotted spoon in wood or metal slotted ladle from Tenta
- Risotto spoon
- Ladles – Rösle Stainless Steel Ladles with Pouring Rim, 2.7, 4.5 or 5.4 AMFCOCUS set of 5 ladles – the smallest ladle in this set can fit into wide-mouth mason jars.
- To hold rice or other dry goods…
- Mason jars – quart, half-gallon, and gallon.
- Pickle jars – gallon – these can be found sometimes at restaurants or garage sales and can be repurposed.
- Wooden Japanese-style boxes with acrylic lids: https://jinenstore.com/collections/kitchen/products/masuda-kiribako-rice-bin-large-5-kg
- Spice jars – Hayley Cherie 6oz glass jars with stainless steel lids that screw on well (not all do).
- Leftover containers
Washing Helpers & Supplies
Read this post for my favorite tools. The critical items needed to transition to ecologically friendly and non-toxic products will be $38, and you can build from there if you want.