What is safe to cook with?

What pans should you use to cook Real Food Always with?

The latest research states that non-stick cookware should totally go out with your salvation army duds.   The non-stick surfaces are made with potential hormone de-regulators and toxins.  Just think of the chemicals you are ingesting along with your sautéed kale!  Check out this post on Toxic Cookware-Beware!

Why do I still have non-stick cookware in my home?
Out of habit, I just can't seem to get rid of them.  They're so easy to cook with and so easy to clean.
As with most things, it's a "one step at a time" type of thing.  My end goal is to ensure that I cook with more safer options.  (One day, I will return to this post and edit this question out.)

What are some alternatives?

• I love cooking with my Le Creuset, which is enameled cast iron.  It's expensive, but it's timeless and is great for stews, soups, and oven safe.
•  I just bought my first cast-iron skillet and I absolutely adore it.  It takes some getting used to as you really have to take care of it.  You have to cook with more fat than I'm used to and it's a little more difficult to clean (you actually don't use soap on it, I use my scrub daddy although I am questioning whether or not my cast iron appreciates this.)  These pans also require you to "season" it after every use- which is basically just massaging some solid cooking fat into it after you clean it.  I was amazed when I did the research and discovered that you can buy an inexpensive one like the Lodge Cast-Iron skillet.  Mine cost less than $16 and should last a lifetime!  Plus, as an added bonus iron is naturally added to your food. 

Are there pans that are questionably toxic to my Real Food Body?
There are these aluminum steel pans with "Americoat," which I believe is a silicone based lining.  They work great, which is making me wonder their level of toxicity.

What's the take home?
Sometimes, we have to look at what our grandmothers used and go back to basics.  
I am hoping to increase my inventory of cast-iron skillets (and just hope that the pre-seasoned pans are seasoned with as little as GMO soy or corn oil as possible).