Non-Toxic, Innovative, Easy-to-Clean Cookware…

FINALLY.

This has been a thorn in my side for a long, long time.

I have spent so much time researching this and trying new pots/pans, and ultimately having to decide what I’m willing to trade for what benefits I receive, mainly amounting to “what is this material being used in the pan, how does heating it affect my food, and how non-stick and easy-to-clean will it be in return.”

I’m convinced the industry finally recognized my plight, and responded.

Because this is unquestionably the best I’ve ever seen.

No concerns about metal exposures, and no concerns about the other non-stick inventions made with materials that we just really don’t know enough about how they affect our food and what we’re ingesting.

I can’t say this is the perfect product yet, but what I can say is that they’re the best I’ve ever found and I’m WAY-happy about them and the results I’m getting: if you follow my program, you know I mainly only eat poultry as my meat source.  So I cook turkey and chicken on a regular basis.

And…I don’t use oils to cook them.

I use water.

Yup.  Water.

I realize this is unconventional and strange.  But I don’t want to be heating oils and consuming them, and yet I do need a liquid medium to be able to heat up the meat.

So I submerge the meat in water.  It takes longer, and is essentially a form of boiling when it comes down to it.  I have to re-fill the pan with more water (always spring water, I don’t drink tap water) when I turn the meat over half way through, which has the disadvantage of cooling the meat and I have to get back up to boiling.

I season the meat to compensate.  And as you can probably tell, I sure as heck ain’t no chef.  Not even close.

I just cook my meat as much as I believe is needed to avoid pathogen issues while hopefully maintaining as much nutrition as I can, and then season it to try to pull off something remotely resembling someone who knows how to prepare food in a kitchen.

After I take the meat out of the pan, I leave water boiling (at a lower temperature) in there while cleaning the pan’s cover in the sink.  Then when I come back to the pan, I use a silicone spatula to scrape the “diamond” bottom of these pans…continue doing so in the sink with an added scrunge pad that remarkably does NOT scratch this incredible surface….dry, and I’m done.

Super-easy clean-up, and the surface remains non-stick.  I just absolutely love these pots/pans and I hope they’re as safe as they are advertised to be.  Here they are:

Click Here to see them on Amazon

And another reason I don’t use oil in my cooking: