Eco-conscious cookware

Here are some options to swap out your old pots and pans

This article was published on 07.28.11

If you’re thinking about upgrading those old pots and pans, there are a couple of things to consider when it comes to the health of the environment. First off, think quality over quantity. Sure, you’ll probably have to shell out a bit more money, but investing in something that will last always pays off over the long run.

Here are some options and what makes them eco-friendly (or not):

Copper: Conducts heat extremely well, cooking food faster and more efficiently.

Cast iron: Ultra-durable material that will last forever, saving resources. Also, holds heat extremely well, allowing food to cook even when the heat source is removed.

Flat-bottomed: Pots and pans (and woks) with a flat bottom don’t waste energy.

Recycled: Save resources and energy by choosing products made from recycled material, such as stainless steel and aluminum.

Nonstick: Coatings such as Teflon may make cookware grease-resistant and easier to clean, but they are also often lined with chemicals that linger in the environment and are carcinogenic. Try to steer clear of these products.

Source: The Green Lantern at Slate.com