Non-Stick Pan Shopping


One of the oldest items in my kitchen is a hefty, battered up cast iron skillet handed down from my mom. Cast iron skillets are many a domestic goddess’s cooking tool of choice because they are relatively cheap, they last FOREVER (a well-cared for skillet can even be handed down for a couple of generations,) and—my favorite feature—when well-seasoned, they have a naturally nonstick surface. However, they can also be quite difficult to work with since they tend to be pretty heavy, and they are notoriously difficult to maintain. You can’t just throw your skillet into the dishwasher after you’ve finished cooking; they require a lot more TLC. In order to keep your skillet in tip-top shape, you have to clean it gently, avoid boiling water in it to steer clear of rust, and spend some time “seasoning” it. Frankly, who has the time?

So while I won’t be throwing my own skillet out any time soon, I did think it was time for a kitchen upgrade, and I started shopping around for a new, lower maintenance nonstick pan. I searched best non stick cookware set to buy and found a few helpful tips that may help you in your own search for new cookware.

Not all nonstick surfaces are created equally. When shopping for nonstick cookware, stick to those made with thermal instead of Teflon, as the latter breaks down in extreme temperatures and releases various carcinogenic and toxic gasses. Thermolon, on the other hand is 100% safe. Its only disadvantage is that it isn’t as long lasting and will start to break down with frequent use.

You may also want to look at hard anodized cookware, which doesn’t rely on a layer of coating to give it a nonstick surface, again making it safer than Teflon. It is also relatively affordable, easy to clean, and heats up quickly and efficiently.

At the end of the day, much of the choice depends on your budget and how often you’re able and willing to replace your old cookware. If you don’t mind having to shop for new pots and pans every few years, there are plenty of modern new options for your nonstick needs that will suit a range of budgets.

Chicken Afritada

I took Bertolli Riserva Marinara to recreate this Filipino dish called Chicken Afritada made with chicken thighs, onions, garlic, carrots, potatoes, peppers, olives and green peas for a hearty dinner.


  • 1 tablespoon olive oil
  • 1 medium Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 4 chicken thighs, skin on
  • 1 teaspoon kosher salt
  • Paprika
  • 1 cup large chopped potato
  • 1 cup large chopped carrots
  • 1/2 cup diced red bell peppers
  • 1.2 jar Bertolli Riserva Marinara
  • 1/4 cup Spanish pimento stuffed green olives
  • 1/4 cup frozen peas

Heat a large skillet to medium-high heat with olive oil. Pat the chicken thighs dry and season each piece with 1/4 teaspoon of salt and sprinkle of paprika. Brown in the pan until skin is golden brown. It will not be cooked all the way through. After all the chicken has a golden brown and crispy skin, take it off the heat. There may be excess fat and oil in the pan, so discard extra fat and only keep about 1-2 tablespoons in the pan.

Then, add all the vegetables except for the olives and green peas. Toss together and pour 1/2 jar of Bertolli Riserva Marinara sauce. Scrape the bits and pieces on the bottom of the pan with a wooden spoon to lift all the flavors up into the sauce.

Add the chicken thighs back in along with any of the juices that may have been on the plate.Then, add the olives and let simmer together, on low and covered. Occasionally, uncover and stir gently making sure the chicken is being covered in the sauce and cooking all the way through. Simmer for about 25 minutes.

After 20-25 minutes, check to make sure the chicken is cooked all the way through, scrape the bottom of the pan and add the frozen green peas. Stir and simmer for another 5 minutes.

Serve over rice or with your favorite sides.

This recipe is originally from MommaCuisine

Kofta Meatballs with Flatbread and Mint Yogurt

These spicy Middle Eastern lamb kofta meatballs make a great midweek supper with flatbread. Kofta is ground meat, mixed with onion and fresh herbs like parsley, and seasoned delicately with a few spices. There are many versions of Kofta. Here’s my favorite recipe of the Indian kofta with mint yogurt and flatbread.


  • 500g lamb mince
  • 3 tbsp tikka curry paste
  • 2 tbsp mango chutney
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 225g Greek-style yogurt
  • 1 ½ tbsp mint sauce
  • 8 flatbreads
  • 4 tomatoes, sliced
  • 2 Little Gem lettuces, shredded


In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.

Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

This recipe is from BBCgoodfood.