Article from https://www.westonaprice.org/health-topics/food-features/my-pots-and-pans/#gsc.tab=0 

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Despite the Time-Life Editors’ admonition against cast iron due to the possibility of its reacting with food, I highly recommend some pieces of Lodge’s non-enameled cast-iron ware–as long as you avoid acidic foods and preseason the pan as directed by the manufacturer. In fact, a good cast-iron frying pan or skillet is a great kitchen tool because it conducts heat so well. I use my 12-inch skillet for frying bacon. Lodge also makes some very nice griddles for making pancakes and tortillas, as well as cornbread pans in fun shapes like perch, cactus and corncobs.

Porcelain is a good choice for bakeware and German-made Villeroy & Boch is top of the line. If you only buy one or two pieces, start with Villeroy & Boch’s 10×14-inch lasagna pan, followed by versatile soufflé/casserole dishes that measure 7 3/4 inches wide and 3 1/2 inches deep. I use the “lasagna” pans for baking carrot cakes and roasting chickens.

The “soufflé” dishes are my choice for making rhubarb crunch, sweet potato casserole, potatoes Dauphinoise, and numerous other dishes….

Last, but not least, I cherish my Mauviel tarte tatin pan. It has a copper exterior, but a steel-lined interior, and is specifically designed for preparing a wonderful caramelized French apple dish of the same name. There are several different sizes and models of tarte tatin pans. I prefer Mauviel’s 11-inch 2.1-quart pan with “ear” handles. The handles make it easier to maneuver the pan on the stove and in the oven.

So make a New Year’s resolution to cast out the old–your old aluminum and Teflon-lined pots, pans and bakeware, that is–and then replace them with good-quality stainless steel, enameled or well-seasoned cast iron and porcelain.

TO BE CONTINUED.

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