A few weeks ago I participated in a conversation about purchasing used cookware. I couldn’t stop thinking about it. The idea was that you can find good quality cookware in your second hand stores or at garage sales. The focus was on cast iron rather than the usual stuff.

Cast iron has been around for thousands of years – the Romans used it – and it has stood the test of time. The problem with it, or any pot, is the weight of it empty. Cast iron is durable equipment that has literally been passed down in the family over generations. Can’t say that with most of what is out there on the market.

The problem for most of us is the weight. If you are a person who has issues with grip and/or lift even an empty pan could be problematic. As in dangerous. Put hot liquid in it, drop it, tip it and you have a trip to the emergency room rather than dinner.

Lodge Cast Iron has their Blacklock collection which is engineered to be lighter weight than the traditional pans. I’ve heard users praise it, too. Should I be in the market for new cookware I would look there first.

Finding good quality cookware can be daunting. Good quality doesn’t come cheap. While it is possible to find good items at the second hand stores or garage sales, it is important to know what you are looking for – and what you aren’t. There is a good reason many of those items ended up there.

I have this pan…A lovely pan with a lid that can go into the oven. I love this pan. I can’t use this pan. Why? Too heavy and the handle has been rounded so it could spin if I pick it up without a second hand underneath it when it is raised. I bought this pan as a tester back when I was looking for new cookware. Sadly, it was before I knew about rounded handles and the weight of an empty pan. At least I had not spent the money on the full set.

As you are thinking about the tools you want in your kitchen, think about what you can easily lift and carry. Can you easily drain pasta? Think about your pan sauces and gravies. The best ones aren’t made in non stick pans – they don’t allow fond to develop and fond = flavor.

If you have been around here for any length of time you already know I appreciate the product testing done by America’s Test Kitchen. I always – always – learn something from them regarding what to look for, what to avoid, things to think about and reliability.

The tools in our kitchens should last a long, long time. They are an investment.

Happy Cooking!

Granny had some good ideas in her kitchen.

Recently I watched a video showing a variety of meals made in aluminum foil packets. While many could be cooked on the grill, the video showed the packets cooking the oven. As I watched, I remembered many meals I had growing up that were made in such packets. In fact, one of my very favorite roast beef recipes was made in aluminum foil.

I was saddened to realize that we seem to have abandoned this method of cookery… If you are interested in discovering recipes that use this technique, check out the Reynolds Brand Recipes pages.

One of the things that caught my attention is the way these packets can be made ahead and put either into the fridge or freezer for later cooking. You can incorporate the technique into your weekly meal prep. I would prepare them as if they were going into the oven, but put them into a freezer bag along with cooking instructions and the date the packets were made. That way I could have several meals ready to go into the oven when I want them.

I’m making a list of the recipes I want to get ready for my freezer. How about you?